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Chocolate and Barbecue Sauce and Truffles Oh My

 Hello. C J here. I've got two new recipes for everyone today. I meant to type up a third but for the life of me I can't find the paper index card I wrote it down on. I will have to make it again and post it later once I double check I have the right proportions. I know what's in it but the proportions are done by taste. It's for Asian style ginger baked beans as part of my Asian-barbecue book I'm working on. The book might actually end up being cards for the card game because the recipes are so simple they fit in that format. That makes my job easier.

Here's our two recipes for today. The first is a new Asian style barbecue sauce I invented from scratch. This isn't based on an existing sauce. It's the product of a lot of planning and research. It's great. The second recipe is for my final draft scratch made dark chocolate. This stuff is good. I still have some of the batch I made three days ago on hand. It's too tasty to eat. There will be a milk and a white version soon as well. The ganache recipe is in a previous post if you're looking for it. Enjoy!

Ginger Tomato Sauce


One Third Cup Sugar
One Fourth Cup Soy Sauce
One Fourth Cup Ketchup
One Tablespoon Minced Ginger
One Teaspoon Cornstarch
One Teaspoon Water

For the Tomato Sauce
Heat the sugar, soy sauce, ketchup and ginger in a small saucepan over medium heat until the sugar dissolves and the mixture is uniform.

Mix the cornstarch and the water in a small bowl. Add to the hot mixture and stir until it dissolves and the mixture is thicker.

Serve over barbecue of any kind or with potatoes to dip.

Scratch Made Dark Chocolate


One Fourth Cup Cocoa Butter
One Fourth Cup Icing Sugar
One Half Cup Cocoa Powder

For the Dark Chocolate
Prepare one cup worth of silicone or other heat safe candy molds.

Mix the cocoa powder and icing sugar in a medium heat safe bowl. Ceramic or a heat proof glass measuring cup both work.

In a heat proof glass measuring cup melt the cocoa butter in the microwave on high for 4-5 minutes until completely melted. The cocoa butter should melt into a crystal clear golden liquid. Do not touch it and handle the measuring cup with oven mitts when you remove it from the microwave.

Mix the cocoa butter liquid into the dry mixture with a fork until smooth and glossy.

Pour the mixture into your desired molds. Adding a teaspoon of peanut butter, prepared caramel or chocolate ganache makes a nice centre. To do this first pour a but of melted chocolate into the mold then add the filling then fill the rest of the mold with chocolate until it’s level with the top. Most silicone molds hold one cup of chocolate. This batch size makes exactly one cup.





C J Mcpherson


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