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RecipeNLG
Gathered
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Heat-resistant spatulas for folding, stirring, scraping
Ruby port — cheese pairing, reductions, poaching pears
Professional copper saucepan — ultimate thermal control for sauces
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
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Heat-resistant spatulas for folding, stirring, scraping
Ruby port — cheese pairing, reductions, poaching pears
Professional copper saucepan — ultimate thermal control for sauces
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
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Combine chocolate and cream in saucepan and cook over low heat, stirring just until chocolate is melted. Sauce should be smooth. Add sugar and cook, stirring constantly until completely dissolved. Remove from heat. Stir in butter and flavoring. Transfer to covered containers and store in refrigerator. Will keep for up to 2 weeks. Makes 2 cups.