In this week’s Chef Quick Tips, Tina Redwine is joined by Carmen Romeo, of Fascia’s Chocolates to make rich, warm melted chocolate to dip fruit in and to create truffles.
INGREDIENTS:
-1 Cup heavy cream
-1 tablespoon butter
-8 oz of crushed, finely ground chocolate (100% cocoa-butter-based chocolate)
INSTRUCTIONS:
-Put cream and butter in microwave until warm and bubbly, about 2 mins depending on microwave.
-Pour into bowl of crushed, finely. ground chocolate. Let sit for a bit then whisk it to have the warm cream melt the chocolate.
-Whisk until thickened and chocolate is fully melted.
-Pour over cake and let it firm up, or dip fruit in it and serve.