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Categories:Viewed: 22 - Published at: 2 years ago
Ingredients
- 4 12 ounces semisweet chocolate, chopped
- 2 ounces unsweetened chocolate, chopped
- 13 cup brewed earl grey tea (for the Bergamot essence)
- 14 cup light corn syrup
Method
- For a double boiler, put water in base pan, but make sure the inset pan doesn't/won't touch the water.
- Bring to simmer.
- In the top half (inset pan), combine the 2 chocolates over simmering water.
- Stir constantly until melted.
- Whisk in the tea and syrup, without removing the double boiler from the heat.
- Whisk until smooth and shiny.
- If the sauce is too thick, thin it with a touch of hot water.
- Using a brush, paint the sauce onto plate before serving.
- Sauce may be made up to 48 hours in advance and refrigerated.
- To rewarm, stir over low heat or heat in a microwave.
