Chocolate Sauce K.Desserts (Sauces and Toppings) No.005
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|Yield: 100 Portions Each Portion: 2 Tablespoons|
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|Pan Size: Temp.: |
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Milk, Non Fat, Dry, | 8OZ| 1.75 Cup | 1. Reconstitute milk. Set aside |
|Milk Powder | | | for use in Step 3. |
|Warm Water | | 1.50 Qrt | |
|--------------------|----------|----------|-----------------------------------|
|Sugar, Extra Fine Gr| 3LB | 6.75 Cup | 2. Mix sugar, cocoa,and salt with |
|anulated | | | water to form a paste. Bring |
|Cocoa | 12OZ| 3.00 Cup | to a boil, stirring constantly |
|Salt | | 0.25 Tspn| cool slightly. |
|Cold Water | | 2.00 Cup | |
|--------------------|----------|----------|-----------------------------------|
|Margarine | 10OZ| 1.25 Cup | 3. Add milk stirring constantly. |
|Vanilla Extract | | 1.00 Tspn| Bring to a boil; cook for 3 |
| | | | minutes. Remove from heat |
| | | | immediately. |
| | | | 4. Add butter or margarine and |
| | | | vanilla; stir. Serve warm or |
| | | | at room temperature. |
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NOTE: 1. Sauce may be served over ice cream, puddings, or plain
cake squares.
VARIATION
1. CHOCOLATE COCONUT SAUCE: Follow Steps 1 thru 4. Just before
serving, add 1 lb (51/2 cups) prepared, sweetened coconut
to sauce; mix well.
2. CHOCOLATE MARSHMELLOW SAUCE: Follow Steps 1 thru 4. Just
before serving, add 1 lb (2 1/4 qt) miniature marshmellows
to sauce; mix well.
3. CHOCOLATE NUT SAUCE: Follow Steps 1 thru 4. Just before
serving, add 1 lb (1 qt) chopped, unsalted nuts to sauce;
mix well.
4. CHOCOLATE PEANUTBUTTER SAUCE: Follow Steps 1 thru 3. In Step
4, omit butter or margarine; cool sauce. Add 1 lb 2 oz
(2 cups) peanut butter; mix well.