Chocolate Swirl Sauce and Bananas Royale

Post date: Sep 10, 2012 2:42:03 PM

(Adapted from M. Bergin & J. Gethers, Spago Chocolate (1999), p. 211) Yield: 2.5 cups

Ingredients:

1 C. unsweetened cocoa powder (Dutch-processed preferred)

6 oz. bittersweet chocolate chips or bittersweet chocolate bar cut into small pieces 1 t. vanilla extract

2-1/2 C. water

2 C. granulated sugar

Equipment:

2 medium heatproof bowls (e.g., stainless steel, glass, or porcelain) medium saucepan

whisk

fine-mesh strainer (optional)

Instructions:

In a medium heatproof bowl, combine the cocoa powder, chocolate chips/pieces, and vanilla. Reserve.

In a medium saucepan, bring the water and the sugar to a boil. Continue boiling for approximately 5 minutes. until the sugar has completely dissolved. Check that sugar has dissolved by dragging a spoon or spatula along the bottom of the pan to check for any granules of sugar.

Pour sugar water into the chocolate mixture. Whisk until smooth.

Optional step: For extra silkiness, strain chocolate sauce through a fine-mesh strainer into a clean heatproof bowl.

Cover and refrigerate. Will keep for 2 weeks.

Just before using, reheat over a low flame. (This step will be done at Casa Cornito.)

Note: Chocolate Swirl Sauce will be used to top-off Banana Royales. Bananas, ice cream, chocolate swirl sauce, chopped nuts and chocolate madeleines will be combined together to create Banana Royales.

Elements for Banana Royales

6 bananas—ripe, but firm

vanilla ice cream—and other flavors, if you wish, or just vanilla if you want to be a purist chopped nuts such as pecans, walnuts, almonds

Note: Bananas, ice cream, chocolate swirl sauce, chopped nuts and chocolate madeleines will be combined together to create Banana Royales. Others will be making the chocolate swirl sauce and chocolate madeleines.