In honor of National Canning Forward day I thought I would repost!
It may not be bricks of Cocoa or one of your favorite brand names but you can do chocolate another way and make is safe for canning. We can use powdered Cocoa. It is amazing the kinds of flavor you can get pairing this with fruit. On a previous post I did the recipe from the canning book, “Ball Complete Book of Home Preserving”, which by the way was done it Canada, for Chocolate Raspberry Topping and it was so good. When Teresa from my Facebook page said something about using Cherries I got very excited about the prospect of using the cocoa again.
Last night I finished the recipe and it is better than the raspberry but for a different reason. The dark cherries are more firm and difficult to breakdown like the raspberries so the sauce has half and parts of cherries in it. That was bonus in this recipe. The “bite” of the cherry was more a blast of fruit flavor in your mouth like biting into a chocolate covered cherry. Amazing is all that my niece could say! Thanks again Teresa for the “Black Forrest” idea!
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