Thursday, April 26, 2012

Chocolate or Carob, Sauce or Syrup

"I don't mean to say that I know, of my own knowledge, what there is particularly dead about a door-nail. I might have been inclined, myself, to regard a coffin-nail as the deadest piece of ironmongery in the trade. But the wisdom of our ancestors is in the simile; and my unhallowed hands shall not disturb it, or the Country's done for."
Charles Dickens

My food processor is dead.  As dead as a door-nail.  I killed it.

Chocolate sauce requires no food processor. 


 This is one recipe with 2 options resulting in 4 variations.
I list them seperately so I don't forget what I'm doing and muddle things up somewhere in the middle of the proceedings.
 The sauces are thicker and can be spooned from a jar. The syrups are thinner, can be poured from a bottle, and can be stirred into drinks.

Chocolate Sauce:

1 cup Cocoa Powder
1 cup Water
2 cups Sugar ~ 1 1/2 C for a darker sauce, mmm
1/2 tsp Salt
2 tsp Vanilla
Optional:    1 Tbsp Lecithin Granules