Couverture is a special kind of chocolate used in the food industry that has more
cocoa butter than regular chocolate. Couverture is used for ganache and for coating
praline and truffles.
These luscious liquids are among chocolate's crowning glories. Rich, gleaming sauces
and foamy drinks are treats to be savored in conjunction with plain desserts or to put
rich ones over the top.
This is one of those really rich hot fudge sauces that hardens
as it hits ice cream. It's great to use as the sauce for a brownie sundae!
Hot Fudge Sauce
Makes about
2 cups
1/4 cup water
1 cup light corn syrup
1 1/3 cups sugar
1/4 teaspoon salt
4 ounces unsweetened chocolate, coarsely chopped
1/3 cup alkalized (Dutch process) cocoa powder
4 tablespoons (1/2 stick) unsalted butter
1/4 cup heavy whipping cream
1 tablespoon vanilla extract
Combine water, corn syrup, and sugar in a nonreactive pan and bring to a boil, stirring
often, until all the sugar crystals have melted. Boil 1 minute without stirring.
Remove from heat and add the salt and the chocolate. Allow to stand 2 minutes until
chocolate has melted, then whisk smooth.
Sift the cocoa into a mixing bowl and stir in enough of the liquid mixture to make a
paste, then stir the cocoa paste smoothly back into the syrup.
Whisk in the remaining ingredients.
Store the sauce in a tightly covered jar in the refrigerator. Reheat over simmering
water before serving.
Copyright: Chocolate by Nick Malgieri - buy the
book
