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With this process you can keep the chocolate for sixty days. This is the best method. If making milk chocolate from scratch, you should melt separate. Then add them together and chill to 84 degrees. If you retemper it you must take the temperature to 118 degrees. Never mix brands of chocolate.
10/01/02
Dessert Sauces: With egg content should be thrown out within 12 to 24 hours...
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When making fresh sauces you must heat to 160 degrees. Add simple syrup to sauce instead of milk. When the sauce doesn't contain eggs, it should be kept at room temperature.
Apricot Sauce
1lb Apricot jam
? oz cornstarch
8oz cold water
1oz lemon juice
1tsp vanilla
? oz liquor or extract
Preparation
Dissolve cornstarch in the water...
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