Two Ways to Use: Chocolate Syrup by Victoria Phillips in Food Network Magazine, Recipes, February 23rd, 2012
Each month, Food Network Magazine puts chefs from Food Network Kitchens to the test: Create recipes that put a new spin on a pantry staple like mixed nuts or instant coffee.
Chocolate syrup isn’t just a sundae add-on: This month, Derek Flynn and Liz Tarpy put a new spin on this childhood favorite.
Recipe: Chocolate Waffles (pictured above)
Derek says: “I always have chocolate syrup in the fridge, so these waffles are an easy breakfast treat.”
Recipe: Chocolate Souffles
Liz says: “These elegant chocolate souffles are quick and easy enough to make any day of the week.”
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More posts from Victoria Phillips.
Tags: Chocolate
I just made the chocolate souffles by Liz — and I am not impressed. Chocolate can be so wonderful — and to use a syrup out of a can — well, I fell for it. You cannot replace good chocolate. I'm going back to my French recipe… I am surprised that this recipe was in a magazine…
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