Sauces

These are a few different sauces that you can make for plating. The chocolate sauce is what was used with the brownies, the raspberry sauce with the pumpkin pavé.

Raspberry Sauce
500 g Puree*
200 g Sugar
75 g Water
*This can be adapted to any other fruit flavour based from a puree


MOP: Cook sugar and water to 300° F. Remove from heat and stir in puree to dissolve. The mixture will thicken slightly as it cools.


Orange Caramel Sauce
500 g Orange juice*
150 g Sugar
50 g Water
*If you use orange juice then make sure its a natural juice or it will have a metallic taste when cooked. Also make sure that it does not have too high percentage of water, if it does decrease the amount of water down to 30 g. 


MOP: Cook sugar and water to 320° F. Stir or whisk in orange juice to dissolve. The cold juice will seize up the sugar but keep on stirring or whisking and it will liquify again.

Caramelizing Sugar, about half way

Caramel Sauce

13 oz. Sugar

10 oz. Glucose

3 oz. Water

24 oz. Heavy cream, warm*

2 1/4 oz. Butter, soft

*If you do not use warm cream the mixture will seize up, like in the orange caramel sauce.

MOP: Cook sugar and water to caramel stage, 320° F. Off heat, whisk in warmed cream and softened butter. 

Chocolate Sauce

1# Bittersweet chocolate, chopped and melted

10 oz. Sugar

16 oz.  Water

4 1/2 oz. Corn syrup

4 oz. Cocoa, sifted

MOP: Heat sugar, water, and corn syrup to a boil. Whisk mixture into sifted cocoa. Add melted chocolate to this mixture. Strain if necessary. Should be liquid enough to pour through squirt bottle.