Marilyn, Thank you!!!!! for the Dyslexic sauce

L

lana-in-fl

Well-known member
Marilyn and Robert loved the chocolate sauce - thank you so much! She asked me for your address, but I forgot to give it to her (the end of the year is so stressful for teachers) but I will give it to her.

I had people over for dinner this weekend, and under the influence of the wine, I became very loving towards the whole world, and decided to open a jar, having kept them closed by a heroic feat of willpower. What a hit! My BIL, who is not much for sweets, after tasting it on ice cream, held out his spoon to have it dripped on the spoon, and while his eyes were closed in ecstasy, his (grown-up) daughter leaned forward and smartly licked the rest off the spoon! It ended with everyone insisting on their own spoonfuls after they had eaten it in their dessert, and I must say that I was amazed that it held out so well with 9 people at the table all lusting after it.

What incredible stuff! Thank you again!

 
Married to a teacher for 30 years, I totally get the "end of year" madness. Glad to hear M&R

enjoyed it and it helps add some calories to his diet.

And what a compliment...I may have to rename it as Ecstasy Lust Sauce!

(Okay, on second thought, I won't. That sounds like an ad for a porn item.)

If you make it yourself, please remember to use quality chocolate as that's the key.

 
No, no. no. no! Don't use that one unless you're going to eat it immediately! It has sugar issues!

While it's perfect at first, the longer it sits and the more times it gets reheated/warmed up, the more the sugar crystallizes and the sauce gets gritty.

That recipe is fine for a pot of fondue or a ice cream sundae social (anywhere where it will be eaten immediately. I especially like to use it as a filling for candy), but if you want to put it in jars and give it away, use the version that Meryl adapted by reducing sugar and adding corn syrup.

See next post for Marilyn and Meryl's Bittersweet Chocolate Sauce.

 
Marilyn & Meryl's Bittersweet Chocolate Sauce

Marilyn's DYSLEXIC BITTERSWEET CHOCOLATE SAUCE (version #1):

1 C sugar
12-oz can of evaporated milk
2 TBL water
3/4 C light corn syrup
12 oz 70% bittersweet Callebaut chocolate, chopped
8 oz 54% semisweet Callebaut chocolate, chopped
8 oz unsalted Plugra butter, room temperature, cut into chunks

MERYL's BITTERSWEET CHOCOLATE SAUCE (version #2):

1 C + 2 TBL sugar
12-oz can of evaporated milk
2 TBL water
3/4 C light corn syrup
10 oz 70% bittersweet chocolate, chopped
10 oz 60% semisweet chocolate, chopped (edited from 62%)
8 oz (2 sticks) unsalted butter, room temperature, cut into chunks

DIRECTIONS:

Bring large pot of water to boil and sterilize six 8-oz jars for 5 minutes. Remove and place off to the side.

Gently melt chocolate in a double-boiler or place large bowl with chocolate over the same pot of simmering water used to sterilize the jars. Make sure the bowl does not touch the water. Remove from heat when chocolate is mostly melted.

Place sugar, evap milk, water and corn syrup in a microwavable bowl. Zap for 5 minutes, stopping and stirring midway to ensure the sugar is not trapped at the bottom. Zap one more minute to ensure the sugar is completely melted and doesn't recrystallize. You can also cook this on the stovetop, stirring constantly.

Using a small strainer to capture the evaporated milk solids, pour over the chocolate and stir until all is melted and smooth.

Cut room temp butter into chunks and add it to the chocolate, stirring to incorporate. This may take a minute or two to fully incorporate. Be careful here that the chocolate is not too hot. Otherwise the butter will not absorb in; it will just float on top.

Chocolate will appear thin, but it will thicken as it cools. Ladle into jars (9 oz per jar) and seal with lids. Set off to the side. As it continues to cool, the lids will "ping" during the day, ensuring the seal is complete.

I keep it in the frig as it contains butter. Rewarm at 50% on the microwave for 30 second bursts to avoid burning it--a sad thing to do to chocolate.

http://www.eatdotat.com/swap/forum/index.php?action=display&forumid=1&msgid=179657

 
cheezz, you can jar any version with the karo syrup (I use different chocolate

ratios than Meryl does. I buy mine in 5 kg blocks. Version 1 or Version 2 will work fine and you might not be able to find 54% and 70% Callebaut.

The original recipe (with 2 cups of sugar) will also work fine for a fondue or ice cream sundae event and is actually a bit more "truffle-ier" but it will develop sugar crystals after a while. There is simply too much sugar (supersaturated is the real word) in the mixture to jar and reheat it. I tried experiments where I slowly reduced the amount of sugar and slowly added corn syrup and got nothing but an extra 20 pounds on my butt. So I gave up.

Meryl took my base recipe and replaced half the sugar with corn syrup, which helps the crystallization problem.

 
seems to me that this should be in T&T. it gets requested so often. maybe it's there. couldn't

find it.

 
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