There is nothing a cook hates more than when a recipe seems to go wrong, especially when expensive ingredients are involved. Thankfully, there are some tricks that can be helpful and they were very necessary in the making of the accompanying slide show.
1/3 bar of chocolate*
¼ liquid, red wine or coffee preferred
As per emergency
1 tbsp butter
2 tbsp half & half or heavy cream
It’s a very simple recipe, but it’s not necessarily easy. Place the liquid in a bowl over simmering water. A double boiler is recommended, but a simple metal bowl over the water will work. Add the chocolate and stir with a whisk. Lift the bowl off the water from time to time so that the chocolate doesn’t get too hot. When it’s melted, take it off the heat and keep stirring while it cools.
That’s great advice, but it doesn’t always work that way. In the accompanying slide show, there is evidence of this fact of life. Chocolate sauce is a fairly easy sauce to break. It is wise to have the emergency ingredients listed above ready in case. The sauce will not be completely perfect looks wise, but it will taste great.
If the sauce begins to look dry, which is the first clue, take it off the fire and add the butter. It may advance to graininess, like coffee grounds. This is harder to recover from. However, between the butter and the cream, a useable sauce will come out. This is from experimentation on the writer’s part.
Dip the strawberries in the sauce and let them harden. Serve alone or with whipped cream.
All of the ingredients were purchased at the Albertson’s store on Madera and Royal Ave. The telephone number is (805)520-9306. Store hours are from 5 a.m to 7 p.m. seven days a week.
*Get the most expensive dark chocolate in the budget. It makes a huge difference when the dish is served. The type of bar referred to is not baking chocolate. Look for bars of Lindt, Godiva or other dark chocolate usually eaten as is.