How to make a soft chocolate topping?

Pete L

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Dec 21, 2010, 4:34:50 AM12/21/10

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We made a very nice dessert yesterday which had a chocolate topping on
it. Everything was good except the chocolate was rock hard and
difficult to eat. We used 70% dark chocolate melted with a little
butter. Is there some magic ingredient that we should add that will
make the chocolate soft and easy to eat without adding any flavour?

Giusi

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Dec 21, 2010, 4:50:39 AM12/21/10

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"Pete L" <peterla...@hotmail.com> ha scritto nel messaggio
news:f7e513ea-8e53-4830...@n10g2000yqd.googlegroups.com...

Melt it into cream, using as much cream as it takes to keep it pourable. If
it's cold or frozen it will thicken still. I love hot fudge type sauces
that thicken and become chewy. Really liquid ones always remind me of
Hershey's syrup.

Pete L

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Dec 21, 2010, 4:54:46 AM12/21/10

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On Dec 21, 9:50 am, "Giusi" <decob...@gmail.com> wrote:
> "Pete L" <peterlaving...@hotmail.com> ha scritto nel messaggionews:f7e513ea-8e53-4830...@n10g2000yqd.googlegroups.com...

Many thanks Giusi!!

Giusi

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Dec 21, 2010, 5:05:02 AM12/21/10

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"Pete L" <peterla...@hotmail.com> ha scritto nel messaggio

Many thanks Giusi!!

If you ever decide to make a hot fudge sauce, I think that hands down the
best is the recipe in "Beat That!" or "Beat This" can't remember which one.

Goomba

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Dec 21, 2010, 7:10:40 AM12/21/10

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Giusi wrote:

> If you ever decide to make a hot fudge sauce, I think that hands down the
> best is the recipe in "Beat That!" or "Beat This" can't remember which one.

This is my favorite go-to recipe for a hot fudge sauce-

* Exported from MasterCook *

Framingham Fudge Sauce

Recipe By :Bakers Chocolate Co.
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Sauces and Marinades

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 squares unsweetened chocolate
1 cup heavy cream
1 1/2 cups sugar
1/4 teaspoon salt
1/4 cup light corn syrup
2 tablespoons butter

Heat chocolate and cream in saucepan over very low heat, stirring
constantly until chocolate is melted and mixture is smooth.
Add sugar, salt and corn syrup. Cook and stir until sugar is completely
dissolved. Remove from heat and stir in butter.
Serve warm, or store in refrigerator in covered container. Reheat over
warm water.
Makes 2 1/2 cups.
**Great served warm over ice cream, pound or angel cake. Delicious
with fresh fruit as a dip or topping.

Joseph Littleshoes

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Dec 21, 2010, 7:39:49 AM12/21/10

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Goomba wrote:

> Giusi wrote:
>
>> If you ever decide to make a hot fudge sauce, I think that hands down
>> the best is the recipe in "Beat That!" or "Beat This" can't remember
>> which one.
>
>
> This is my favorite go-to recipe for a hot fudge sauce-
>
> * Exported from MasterCook *
>
> Framingham Fudge Sauce
>
> Recipe By :Bakers Chocolate Co.
> Serving Size : 1 Preparation Time :0:00
> Categories : Desserts Sauces and Marinades
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 5 squares unsweetened chocolate
> 1 cup heavy cream
> 1 1/2 cups sugar
> 1/4 teaspoon salt
> 1/4 cup light corn syrup
> 2 tablespoons butter
>

--

A "Glacage au Chocolate" is made with just chocolate, rum or coffer,
butter and water.

And one can do a lot with just butter, eggs and chocolate. Creme au
beurre, a l'Anglase uses a custard base.
--
Mr. Joseph Paul Littleshoes Esq.

Domine, dirige nos.

Let the games begin!
http://fredeeky.typepad.com/fredeeky/files/sf_anthem.mp3

Nancy2

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Dec 21, 2010, 10:44:34 AM12/21/10

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Why is there butter in it? I've never made mine with butter - can't
figure out what it adds to the mix .... ? I just do corn syrup,
chocolate and milk/cream.

N.

Nunya Bidnits

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Dec 21, 2010, 5:15:26 PM12/21/10

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What makes it *fudge* sauce as opposed to chocolate sauce? It seems like a
misnomer because the cooking process is nothing like fudge.

MartyB

Giusi

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Dec 22, 2010, 1:57:25 AM12/22/10

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"Nunya Bidnits" <nunyab...@eternal-september.invalid> ha scritto nel
messaggio

> Goomba <Goom...@comcast.net> wrote:
>> Giusi wrote:
>>
>>> If you ever decide to make a hot fudge sauce, I think that hands
>>> down the best is the recipe in "Beat That!" or "Beat This" can't
>>> remember which one.
>>
>> This is my favorite go-to recipe for a hot fudge sauce-

> What makes it *fudge* sauce as opposed to chocolate sauce? It seems like a

> misnomer because the cooking process is nothing like fudge.

It goes gooey when chilled and chocolate sauce does not. Goomba's recipe is
very similar to the one I love except that one has sherry in it.