What would you do...........with a lot of chocolate?

[Guest guest]

what about some pies with shaved chocolate on top?  I know it won't take up

much, but it would be yummy and beautiful.  I guess use it to top an iced cake,

too.

That is probably what I will make this evening is a chocolate cake I make with

beet puree from Jessica Seinfeld's deception book.  I have a block of ghiradelli

I could shave onto it.  That sounds really good now   Maybe it will get me out

of my baking funk! Hopefully....

Cassie

P.S.  Where did you get an unsweetened block of choc that large?

 

 

 

 

 

 

 

 

--- On Fri, 12/12/08, rosetalleo <rosetalleo wrote:

rosetalleo <rosetalleo

What would you do...........with a lot of chocolate?

 

Friday, December 12, 2008, 12:53 PM

 

 

 

 

 

 

 

 

 

 

 

I have had it a while but it is still good. It is at least 10 lbs

of

 

pure Belgian chocolate, nothing else added, no sugar. It is in a big

 

solid bar, I have to break chunks of it with a hammer and chisel (I

 

keep it cold in the fridge so it is hard...LOL), but that is OK. I

 

have a kitchen scale so I can weigh the chunks and adjust amounts.

 

 

 

I have made two things with it so far, one is vegan, the famous

 

chocolate-tofu cheesecake (there are many recipes some on the files

 

here). The other recipe I have made is Donna's brownie recipe in the

 

files (I think called Big Sur hippie brownies? or something like

 

that). I simply added a little more sugar since my chocolate is not

 

sweet at all. It was yummy.

 

 

 

Any ideas for other items I could make using this high quality

 

chocolate? I see a lot of recipes that use cocoa, but I don't know if

 

solid chocolate could substitute. I figured now is a good chance for

 

some chocolate use in holiday baking, my sweets baking is not as good

 

as my regular cooking though, and sometimes I have kitchen disasters

 

with those things myself. Probably because I do not have much of a

 

sweet tooth so I don't do it a lot.

 

 

 

All ideas are much appreciated!

 

 

 

Roseta

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

[Guest guest]

Thanks Cassie. Shaving it will not work since it is the super bitter

kind, the one with pure chocolate. I looked in the ingredient list and

there is only one thing, chocolate. No added fat, no sugar, nothing

else. Similar to baking chocolate I guess but really high quality. I

probably could do what you suggest if I melt it first and add

sweetener to it.

 

I did not buy the block. It was originally 10 Kg which is 22

lbs.....it was used as a prop photographed in a food commercial so the

block of chocolate was going to be thrown away after the filming (or

photo shoot). A friend of ours rescued it and gave it to us after

using some of it figuring we would know something to do with the rest

of it....

 

 

, Cassie Dixon

<roxy87cabriolet wrote:

>

> what about some pies with shaved chocolate on top? I know it won't

take up much, but it would be yummy and beautiful. I guess use it to

top an iced cake, too.

> That is probably what I will make this evening is a chocolate cake I

make with beet puree from Jessica Seinfeld's deception book. I have a

block of ghiradelli I could shave onto it. That sounds really good

now Maybe it will get me out of my baking funk! Hopefully....

> Cassie

> P.S. Where did you get an unsweetened block of choc that large?

>

>

--- On Fri, 12/12/08, rosetalleo <rosetalleo wrote:

> rosetalleo <rosetalleo

> What would you do...........with a lot

of chocolate?

>

> Friday, December 12, 2008, 12:53 PM

>

>

>

>

>

I have had it a while but it is still good. It is at

least 10 lbs of

>

> pure Belgian chocolate, nothing else added, no sugar. It is in a big

>

> solid bar, I have to break chunks of it with a hammer and chisel (I

>

> keep it cold in the fridge so it is hard...LOL), but that is OK. I

>

> have a kitchen scale so I can weigh the chunks and adjust amounts.

>

>

>

> I have made two things with it so far, one is vegan, the famous

>

> chocolate-tofu cheesecake (there are many recipes some on the files

>

> here). The other recipe I have made is Donna's brownie recipe in the

>

> files (I think called Big Sur hippie brownies? or something like

>

> that). I simply added a little more sugar since my chocolate is not

>

> sweet at all. It was yummy.

>

>

>

> Any ideas for other items I could make using this high quality

>

> chocolate? I see a lot of recipes that use cocoa, but I don't know if

>

> solid chocolate could substitute. I figured now is a good chance for

>

> some chocolate use in holiday baking, my sweets baking is not as good

>

> as my regular cooking though, and sometimes I have kitchen disasters

>

> with those things myself. Probably because I do not have much of a

>

> sweet tooth so I don't do it a lot.

>

>

>

> All ideas are much appreciated!

>

>

>

> Roseta

>

>

>

>

>

>

>

>

>

>

>

>

>

>

>

>

>

>

>

>

>

>

>

 

[Guest guest]

YOu can send the rest to me! LOL

 

sue

 

rosetalleo wrote:

>

>

> I have had it a while but it is still good. It is at least 10 lbs of

> pure Belgian chocolate, nothing else added, no sugar. It is in a big

> solid bar, I have to break chunks of it with a hammer and chisel (I

> keep it cold in the fridge so it is hard...LOL), but that is OK. I

> have a kitchen scale so I can weigh the chunks and adjust amounts.

>

> I have made two things with it so far, one is vegan, the famous

> chocolate-tofu cheesecake (there are many recipes some on the files

> here). The other recipe I have made is Donna's brownie recipe in the

> files (I think called Big Sur hippie brownies? or something like

> that). I simply added a little more sugar since my chocolate is not

> sweet at all. It was yummy.

>

> Any ideas for other items I could make using this high quality

> chocolate? I see a lot of recipes that use cocoa, but I don't know if

> solid chocolate could substitute. I figured now is a good chance for

> some chocolate use in holiday baking, my sweets baking is not as good

> as my regular cooking though, and sometimes I have kitchen disasters

> with those things myself. Probably because I do not have much of a

> sweet tooth so I don't do it a lot.

>

> All ideas are much appreciated!

>

> Roseta

>

>

>

>

> ------

>

>

>

> Checked by AVG - http://www.avg.com

> Version: 8.0.176 / Virus Database: 270.9.16/1843 - Release 12/11/2008

8:36 AM

>

[Guest guest]

i would google for recipes for truffles, brownies, hot chocolate, cookies, mole

sauce, fudge sauce - make a mondo batch & give away as Christmas gifts...

 

yummmmmmmmmmm............enjoy!!!

 

 

 

Beth  Creative Memories - for all your memory preservations needs! 

“The right adult at the right time can make an enormous difference. Many kids

have a history of difficult, disappointing relationships and one good

relationship--one person who is there for them--can make a huge difference.” 

 

 

--- On Fri, 12/12/08, rosetalleo <rosetalleo wrote:

 

rosetalleo <rosetalleo

What would you do...........with a lot of chocolate?

 

Friday, December 12, 2008, 12:53 PM

 

 

 

 

 

 

I have had it a while but it is still good. It is at least 10 lbs of

pure Belgian chocolate, nothing else added, no sugar. It is in a big

solid bar, I have to break chunks of it with a hammer and chisel (I

keep it cold in the fridge so it is hard...LOL), but that is OK. I

have a kitchen scale so I can weigh the chunks and adjust amounts.

 

I have made two things with it so far, one is vegan, the famous

chocolate-tofu cheesecake (there are many recipes some on the files

here). The other recipe I have made is Donna's brownie recipe in the

files (I think called Big Sur hippie brownies? or something like

that). I simply added a little more sugar since my chocolate is not

sweet at all. It was yummy.

 

Any ideas for other items I could make using this high quality

chocolate? I see a lot of recipes that use cocoa, but I don't know if

solid chocolate could substitute. I figured now is a good chance for

some chocolate use in holiday baking, my sweets baking is not as good

as my regular cooking though, and sometimes I have kitchen disasters

with those things myself. Probably because I do not have much of a

sweet tooth so I don't do it a lot.

 

All ideas are much appreciated!

 

Roseta