Ingredients
1 stick margarine (not light or lower calorie)
12 Tbsp. cocoa (unsweetened)
1/2 tsp. salt
2 c. sugar
2 Tbsp. all-purpose flour
1 (13 oz.) can evaporated milk
1 tsp. vanilla extract
Method
Sources
📖
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Classic gravy boat — Thanksgiving table, Sunday roast, sauces
Bottom-pour pitcher separates fat from stock, pan juices, gravy
Heat-resistant spatulas for folding, stirring, scraping
Spring ball whisk — eliminates lumps in gravy, custard, batter
Temperature-controlled tempering for chocolate work
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Classic gravy boat — Thanksgiving table, Sunday roast, sauces
Bottom-pour pitcher separates fat from stock, pan juices, gravy
Heat-resistant spatulas for folding, stirring, scraping
Spring ball whisk — eliminates lumps in gravy, custard, batter
Temperature-controlled tempering for chocolate work
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In a bowl, combine flour, sugar and salt. Set aside. In medium saucepan, over medium heat, melt the margarine. Remove from heat. Add cocoa and stir until smooth. Add milk and sugar mixture. Return to heat. Stirring continually, cook until thickens, like a gravy or sauce. Remove from heat; add the vanilla. Serve over fresh hot biscuits or open-faced grilled ones. Or even serve over ice cream and cake.