(no subject)

[which_chick]

I have received a windfall of some 72% and 80% cocoa solids high-dollar chocolate. It's a bit bitter (the 80% particularly) for eating straight. I'll eat the 70% and 72% if it sits in the freezer long enough -- you get a lot of chocolate flavor out of them, they still melt smoothly, and I like 'em. The 80%, though... dang, that's bitter. It's not even remotely sweet. What should I be doing with this? I don't *mind* brownies, and that's what I did with the last batch of high dollar chocolate. Brownies seem so pedestrian, though. Okay, yeah, they're very *good* brownies, but still. I can do frosting for cake. What else can I do with this chocolate? Suggest something.

Comments

[not-your-real.livejournal.com]

Make melty candy dipping stuff. Uh, coating for candy. My mom is into making candy and will try making creamy centers with different kinds of fruit and whatnot, then covering it in chocolate. Yum!

[galena417.livejournal.com]

Mmm, I love dark chocolate, but I do find anything much over 70% to be too bitter for casual consumption. The brownies sound like a yummy option to me...sorry I don't have another suggestion for you.

[ladyivy.livejournal.com]

Dessert fondue. Melt at low heat, then mix in heavy cream, a dash of vanilla, and a bit of sugar to sweeten to taste and dip assorted fruit in it. This has the advantage that you can break off pieces and do as much or as little as you want at any given time.

[cousin-sue.livejournal.com]

hungry now.

[rule30.livejournal.com]

flourless chocolate torte.