Ingredients
3/4 c. brown sugar
1/4 c. cocoa
1 tbsp. corn starch
2 c. water
1/8 teaspoon salt
2 tbsp. butter
1 tbsp. vanilla
Method
Sources
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Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Professional molds for tempered chocolate bonbons
Professional chocolate callets — tempering, ganache, mousse
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Professional molds for tempered chocolate bonbons
Professional chocolate callets — tempering, ganache, mousse
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Sift together flour, baking pwdr, salt, sugar and cocoa. Add in shortening, egg, lowfat milk and vanilla. Stir to blend ingredients. Then beat and bring chocolate sauce to boil. Drop dumplings by spoonfuls into sauce. Reduce heat and cover. Simmer gently for 20 min. Serve with cream, if you like.