(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

[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.