I work in a coffee shop, and we stock Ghirardelli Sweet Ground Chocolate and Cocoa flavored sauce. However, this sauce is constantly overflowing. We are losing approximately a quarter cup per day ...
I'm looking for a good recipe to make a chocolate fudge/syrup style sauce that will not freeze solid when placed in the freezer, but rather retain its "liquid" consistency. It does not need to be ...
Is it possible to do something with chocolate so that it does not get hard anymore so that its consistency gets something like the caramel in a mars/snickers bar? What precisley would I have to do to ...
I want to experiment with making savory homemade pasta with cocoa powder. I think the earthy flavor and dark color will be striking. I have been thinking about what kinds of flavors could be used for ...