White Chocolate Sauce from The Professional Pastry Chef by Bo Friberg
Combine the water, sugar, and glucose or corn syrup in a saucepan and bring the syrup to a boil. Remove from the heat and set aside to cool a bit. Cut the white
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Cooking tools:
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Double boiler
- Spatula
Ingredients
- 10 ounces (285 g) granulated sugar
- 1 cup (240 ml) water
- 1 pound 2 ounces (510 g) white chocolate
- ½ cup (120 ml) glucose or light corn syrup
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