From: Executive chef Neil Connolly, Doc's Restaurant, Orlando, FL. Yield: 4 servings. 3 Tbsp. whole butter 1 cup granulated sugar 5 Tbsp. all-purpose flour 1/4 cup cocoa powder 1 cup whole milk 6 large eggs, separated 1 pinch of cream of tartar pinch of salt 3 oz. semi-sweet chocolate, melted 4 Tbsp. brandy In a small sauce pot, add 1/2 cup of sugar, 5 Tbsp. flour, a pinch of salt, 1/4 cup cocoa powder and 1 cup whole milk. On a high flame, continue whipping until it ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.