“Can a good chocolate sauce be used instead of chocolate?” To be honest, this problem has made me extremely depressed for some time. Because too many people have asked (not so I don't know how many people are holding chocolate sauce in their hands). The reason for the depression is that I have never understood why people will have such questions because their attributes are fundamentally different. Later, I pondered a bit, I feel that the problem is 80% in the name "chocolate sauce." Hershey's chocolate sauce is a kind of syrup prepared from corn syrup, water, cocoa powder, white sugar, etc. Without any cocoa butter, it is completely different from chocolate. The accurate translation should be "chocolate syrup". I don't know why it is translated into a misleading name like chocolate sauce - maybe, is this more acceptable to the market?
Pour the granulated sugar into the milk pan/pan and add the salt and sieved cocoa powder.
Pour slowly into the water, while stirring, stir constantly with the egg beater (mix only, don't beat like an egg)
Put the pot on the stove, heat over medium heat and stir until it boils. During the heating process, the sugar melts and the mixture becomes thin. Heat for a total of about 3 minutes. After boiling, turn to low heat and stir slowly.
After cooking, add vanilla extract, pour into a clean container, and cool without cover. After cooling, seal and store in a refrigerator. Can be saved for 2 weeks
First make 60ML espresso with espresso machine
Add chocolate syrup and caramel syrup to the coffee cup and stir once
The milk is foamed with a steam tube. Pour milk foam on espresso
Put the whipped cream into a squid bag and use a star-shaped garland to squeeze it on the coffee as a decoration. Squeeze the chocolate syrup and sprinkle with cocoa powder as a decoration.
1. Today's two recipes come from the new book published by the North Branch Society, "I love coffee! ", this book is known as the first coffee book in the United States, with a lot of content and formula. There are very few pictures in the original book, but the imported version has re-produced and photographed a lot of pictures. It is a good book with good pictures and texts. Children who like coffee can pay attention to Ha (Dangdang.com). 2, chocolate syrup according to the actual situation of cooking, may show different levels of concentration (if the cooking time is too long, too much water volatilization, the syrup after cooling will be very thick), if too thick, you can add a small amount of water , cook again. 3. If there is no special caramel syrup, use the caramel sauce we have done before.