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home > recipes > sauces and condiments > strawberry chocolate paste
Hi, again. This is the last of my recipes that should use up leftovers. Leftover recipe #3: Really good strawberry chocolate paste. Some of you might think this recipe is a little obvious, but I hope that at least some people like this. Ingredients: 1) 1 10-oz package of cheap, sweetened frozen sliced strawberries. 2) Cocoa (I used unsweetened, just because I happened to have it around.) 3) Granulated sugar 4) A little almond extract, or cinnamon, or liquer, etc. (optional) 5) A little butter--have it on hand if the paste gets bitter during mixing. Defrost the strawberries--dump everything in the box or bag into a pot or saucepan and heat on the stove. Warm and stir frequently. You'll find that most of the sliced strawberries dissolve and become suspended particles in a strawberry juice-sugar water solution. Add liquer or extract now. Continue to stir. Remove strawberries from heat and let stand until they are somewhat cooled. The syrup should be warm enough to dissolve additional sugar, but not hot enough to burn the cocoa. Add cocoa powder and sugar. Stir as you add cocoa and sugar. The syrup should be warm enough to dissolve the sugar without burning the cocoa. If the sauce starts to taste or smell bitter, add butter and stir until a slight sheen appears on the sauce. If you taste it then, you'll find it's become sweet and smooth again. Allow to cool fully in fridge. Serve. --Bareena Silverman Columbus, Ohio, U.S.A.

Strawberry Chocolate Paste


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keyword: strawberry
keyword: chocolate
keyword: paste
recipes for sauces
recipes by silverman.30
Email Address:
(posted April 26, 1996)

Hi, again. This is the last of my recipes that should use up leftovers.

Leftover recipe #3: Really good
strawberry chocolate paste.

Some of you might think this recipe is a little obvious, but I hope that at least some people like this.

Ingredients:

1) 1 10-oz package of cheap, sweetened frozen sliced strawberries.
2) Cocoa (I used unsweetened, just because I happened to have it around.)
3)
Granulated sugar
4) A little
almond extract, or cinnamon, or liquer, etc. (optional)
5) A little
butter--have it on hand if the paste gets bitter during mixing.

Defrost the strawberries--dump everything in the box or bag into a
pot or saucepan and heat on the stove. Warm and stir frequently. You'll find that most of the sliced strawberries dissolve and become suspended particles in a strawberry juice-sugar water solution. Add liquer or extract now. Continue to stir.

Remove strawberries from heat and let stand until they are somewhat cooled. The syrup should be warm enough to
dissolve additional sugar, but not hot enough to burn the cocoa.

Add
cocoa powder and sugar. Stir as you add cocoa and sugar. The syrup should be warm enough to dissolve the sugar without burning the cocoa. If the sauce starts to taste or smell bitter, add butter and stir until a slight sheen appears on the sauce. If you taste it then, you'll find it's become sweet and smooth again.

Allow to cool fully in fridge.

Serve.

--Bareena Silverman

Columbus,
Ohio, U.S.A.


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