| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 4 | oz | Semisweet chocolate |
| 2 | oz | Unsweetened chocolate |
| 3 | oz | Unsalted butter; (6 tablespoons) |
INSTRUCTIONS
Chop the chocolate into matchsticksize pieces with a chef's knife on a dry cutting board. Place first the butter, then the chocolate pieces in the top portion of a 1 1/2 quart double boiler (or a 1 quart mixing bowl that fits snugly over a saucepan or another mixing bowl). Fill the bottom vessel half full with hot tap water (120130 degrees) and place the chocolate/butter bowl on top to melt. You may put the double boiler on the stove over a very low flame just to maintain the water's temperature while melting the mixture if you wish. Stir occasionally to blend until the mixture is smooth, shiny and liquid. Remove from the water, and set aside. Yield: one scant cup Recipe By : BAKERS' DOZEN (FLO BRAKER ) SHOW #BD1A13 Posted to EAT-L Digest 6 October 96 Date: Mon, 7 Oct 1996 18:53:29 -0500 From: Jackie Bordelon <jbord@PREMIER.NET>
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