How can I make my own pourable chocolate topping?
August 29, 2010 10:40 PM Subscribe
I've tried unsuccessfully to find a recipe for a pourable chocolate sauce/icecream topping that I can put in bottles to give as gifts.
You know the kind... the pourable gourmet sauces you get in gift hampers, etc. All I can find are recipes you put in jars and that need reheating to be pourable.
How to the boutique sauce manufacturers do it?? ;)
You know the kind... the pourable gourmet sauces you get in gift hampers, etc. All I can find are recipes you put in jars and that need reheating to be pourable.
How to the boutique sauce manufacturers do it?? ;)
My instincts aren't drunk, but they agree with mollymayhem. You probably need corn or karo syrup or some sweet stuff that is liquid at room temp.
posted by that girl at 11:30 PM on August 29, 2010
posted by that girl at 11:30 PM on August 29, 2010
Dulce de leche is liquid (barely) at room temperature. You could make chocolate dulce de leche.
posted by esprit de l'escalier at 1:22 AM on August 30, 2010
posted by esprit de l'escalier at 1:22 AM on August 30, 2010
Here's Alton Brown's recipe. Yeah, a couple tablespoons of corn syrup is involved.
posted by chengjih at 3:15 AM on August 30, 2010 [2 favorites]
posted by chengjih at 3:15 AM on August 30, 2010 [2 favorites]
Came here to link Alton's recipe, but Chengjih already took care of it. The only alteration I make is 1/2 tsp almond extract and 1/2 tsp vanilla extract instead of 1tsp vanilla. It's amazing.
posted by Nickel Pickle at 6:28 AM on August 30, 2010
posted by Nickel Pickle at 6:28 AM on August 30, 2010
If you want shelf-stable, giveaway chocolate treats, what about hot chocolate on a stick?
posted by phunniemee at 7:20 AM on August 30, 2010
posted by phunniemee at 7:20 AM on August 30, 2010
This thread is closed to new comments.
The National Center to Home Food Preservation says that canning chocolate sauce is unsafe.
posted by mollymayhem at 11:04 PM on August 29, 2010 [1 favorite]