CHOCOLATE AND CARMEL SAUCE

Question 1

CHOCOLATE SAUCE

Answer 1

1 PART CHOCOLATE: 1 PART CREAM

Question 2

CARAMEL SAUCE

Answer 2

1 PART SUGAR: 1 PART CREAM

Question 3

Chocolate and caramel sauce are so fundamental that they are almost always finessed in one direction or another in terms of what?

Answer 3

Flavor and texture.

Question 4

Other sugars or fats can be added or withheld from a caramel sauce to accomplish what?

Answer 4

Change the consistency and feel.

Question 5

Describe some ways to change a caramel or chocolate sauce.

Answer 5

Corn syrup or butter, or more cream can be added for a sauce that pours cold or less cream for a stiffer ganache. Flavor can be infused in the cream as it’s heated.

Question 6

What is the one hard and fast rule for chocolate sauce?

Answer 6

You must use good chocolate. A bittersweet or semisweet chocolate that tastes good on its own.

Question 7

How can you make a clear caramel sauce?

Answer 7

Add a clear liquid instead of cream.

Question 8

What is the difference between butterscotch and caramel sauce?

Answer 8

Brown sugar is used and butter is cooked in the caramel, which adds a distinctive nutty taste, complex flavor to the sauce from the cooked butter solids. Vanilla is an additional flavor, and some demand salt.

Question 9

Michael suggests that one source said a certain ingredient gives butterscotch its distinct flavor. What is it?

Answer 9

Cider vinegar.

Question 10

Will most ganache ratios harden when cooled?

Answer 10

Yes, but the fluidity and flavor will still be different when you warm it back up.

Question 11

Name two good brands of chocolate.

Answer 11

Scharffen Berger or Callebaut.

Question 12

How long should you allow flavors to steep in dairy?

Answer 12

15 to 30 minutes.

Question 13

Two ways to melt sugar. What are they?

Answer 13

Dry and wet.

Question 14

How much butter should you add at the end a caramel sauce for 1 cup of sugar and 1 cup of cream?

Answer 14

4 ounces

Question 15

How was butterscotch first used in America?

Answer 15

As a sauce for banana splits (is this true?).

Question 16

Butterscotch recipe.

Answer 16

4oz butter
8oz dark brown sugar
8oz cream
1 tsp vanilla extract
2 tsp apple cider vinegar
1/2 tsp salt, or to taste

Cook butter and sugar until it takes on a lava like consistency. Turn off heat, which in cream, let cool 10 minutes, then add remaining ingredients.

Question 17

Who created the banana split?

Answer 17

In 1904 by a 23 yo pharmacist in western Pennsylvania.

Question 18

How do you make toffee?

Answer 18

Cook butter and sugar down like a butterscotch. When it takes on an appealing toffee like color, pour over almonds and cover with shaved chocolate.

Question 19

What are ratios in the kitchen really like?

Answer 19

A period table of the elements for the kitchen.