Ingredients
6 (1 oz.) sq. unsweetened chocolate
3 Tbsp. butter (no substitutes), cubed
2 c. sugar
1 (12 oz.) can evaporated milk
Method
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Grade A bourbon vanilla beans for custards, ice cream, extracts
Aromatic tree resin — Greek/Turkish ice cream, bread, pastries
Black sesame paste — ice cream, tangyuan, smoothie bowls
Stem ginger in syrup — ginger cake, sticky toffee pudding, ice cream
Italian cream cheese — tiramisu, pasta, risotto finishing
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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In a heavy saucepan over low heat or double boiler over simmering water, melt the chocolate. Add butter. Cook and stir until melted. Add sugar alternately with milk, stirring constantly. Cook for 15 minutes, stirring often. Serve warm over ice cream. Refrigerate leftovers. Yield: 2 1/2 cups.