We have an event tomorrow and one of the things on the menu was Mocha and Mandarin dessert. It consists of sponge fingers soaked in Kahlua, mandarins, a chocolate sauce, whipped cream and Dark Chocolate & Orange Shavings. The only problem is that the chocolate sauce has turned out to be a very, very sweet fudge like consistency. Whilst this might be wonderful if I were making fudge, it will make the pudding quite sickly. I know the whipped cream might lighten it a little but has anybody got any other ideas how I can make things less sickly. I like my puddings rather more than the next person but I fear more than one spoonful of this will make for hyperglycaemia!
apple trees not flowering this year. Anyone else?
