Pawaru-Grahmata

№ 26V. nodaļa

Šokolādu sula

Chocolate sauce for puddings

  • Makes about 450 ml, for 6
  • about 20 minutes
  • Melnraksts · vēl nav izmēģināts

1796Schokoladu sulla.

Modernizētslpp. 234 · PDF 248

The book gives 3 egg yolks and ¼ mārciņa of chocolate, which converts to about 105 g; it gives no other amounts.

Method

5 soļi
  1. Melt the butter in a small heavy saucepan over low heat, then take it off the heat.
  2. Whisk in the egg yolks, then the grated chocolate.
  3. Whisk in the wine and water a little at a time until smooth.
  4. Return the pan to low heat and cook, stirring constantly with a spatula, for 5–8 minutes, until the sauce thickens enough to coat the spatula (about 80 °C). Don't let it boil, or the yolks will curdle.
  5. Taste, and stir in sugar if it isn't sweet enough. Serve warm over puddings.

Notes

What the book says vs. what we added

the book beats a piece of washed butter with 3 egg yolks in a small pan, stirs in ¼ mārciņa of finely crushed, sifted chocolate "instead of flour", boils it with wine and water, and adds sugar if it isn't sweet enough. The amounts of wine and water and the temperature are ours. The book says to boil it; because of the yolks, we keep it just below boiling so it stays smooth.

Serving

the book says it is very good on puddings (chapter 4).

Chocolate

18th-century chocolate came in tablets of cocoa mass with sugar and often cinnamon or vanilla, made for drinking. A dark chocolate of 50–70% comes close; add sugar and a little cinnamon to taste.

Wine

the book doesn't say which. Most of the alcohol cooks off; you can use all water instead.

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