BSM is currently putting things into other things. This makes me happy. He seems to have temporarily concluded that his blocks do not fit through the vents in our bedroom door. However, I fully expect him to run the experiment many more times before drawing any permanent conclusions. Hey, cardboard boxes can be bent to accommodate strangely-shaped items; maybe the vents in our door, can, too! (I hope not.)
This morning, I made "The Best Chocolate Sauce" for the third time, and this time I got all of the ingredients right. I did not underestimate the volume of 1oz of chocolate (first time) nor did I goof up the corn syrup to simple syrup conversion and find myself adding more of everything else to try to compensate (second time). I followed the directions, and let me tell you, ladies and gentlemen, David Lebovitz is not kidding. This isn't just slightly better than chocolate syrup, this is indeed The Best Chocolate Sauce.
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The Best Chocolate Sauce
About 2 1/2 cups
About 2 1/2 cups
- 1 cup (250 ml) water
- 1/2 cup (100 g) sugar
- 1/2 cup (160 g) light corn syrup, agave nectar, or glucose [I use 1/2c sugar and 2t water]
- 3/4 cup (75 g) unsweetened cocoa powder (preferably Dutch-processed)
- 2 ounces (55 g) bittersweet or semisweet chocolate, finely chopped
1. In a medium saucepan, whisk together the water, sugar, corn syrup (or agave or glucose), and cocoa powder.
2. Bring to a boil over medium heat. Once it’s just begun to simmer and boil, remove from heat and stir in the chopped chocolate until melted.
Serving: You should let the Chocolate Sauce stand for a few hours before serving, which will give it time to thicken a bit. [Really.]
Storage: Store the chocolate sauce in a covered container in the refrigerator for up to 10 days. Rewarm before serving. [Again, really. After 10 days, it starts to grow white fuzz. This is Very Sad.]
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