I've made a dangerous discovery this week. A discovery that involves heating up a can of coconut milk with a handful of really good chocolate and a little vanilla (and a few other ingredients) and creating the silkiest, dreamiest pudding you may have ever tasted.
After dinner, I sometimes crave something sweet but don't want to necessarily break open a box of cookies. (We've talked about the challenges of keeping sweets in the house when you're living alone.) Thankfully my favorite solo after dinner treat is simple: a single square of high-quality, intensely flavored chocolate and about seven minutes of quiet time.
With a bag of semi-sweet chocolate chips stashed away in the cupboard, I feel safe in the knowledge that I can handle any sweet tooth crisis that should come my way. In under ten minutes, I can have a batch of cookies ready to bake, a decadent glaze for cupcakes, or even a simple trail-mix to tuck into my bag. Which brand of chocolate chips do you prefer?
Does the thought of chocolate fondue conjure up visions of tacky chocolate fountains being stabbed at by guests holding cotton-ball textured strawberries impaled on tiny spears? Not a very appetizing image. Now, consider this updated idea I recently tried at the Scharffen Berger store in San Francisco's Ferry Building: thick chunks of crusty bread dipped into a mixture of warm bittersweet chocolate and creme fraiche and finished with a small pinch of crunchy sea salt. There, feeling better?
I find that pie is a personal thing. People are either scared of baking it or embrace it. Some have family recipes they treasure, others rely on cookbooks and online recipes. If you think about it, one of the reasons pie is so special is because you really have to make it by hand, and in that way it encourages sharing and giving. Which is where we find ourselves today.
I don't buy Nutella because, truthfully, I can't be trusted with it around the house. I like it a little too much. But for some reason, when I make it at home and see the ingredients I'm using before me it doesn't seem all that bad.
When dealing with a glut of Valentine's chocolates, the normal behavior would probably not be to search for things you can then add more chocolate to. However, when we ran across this idea for chocolate butter, we couldn't resist.
I have a small passion for spiced doughnuts. Sure they're great from local bakeries, but when you're frying them at home, they are one of the most forgiving doughnuts you can make. Why? Because of their color.
Q: I recently received a bag of "Schokonudeln" (chocolate noodles). I hate to let anything go to waste, so I'm determined to make something out of these.
I don't think they're sweet. The ingredient list is simply durum semolina, eggs-20%, and cocoa powder-6%. I thought about making some variation of Cincinnati chili, although these aren't spaghetti noodles. Of course, if they turn out to be sweetened, it may be hard to do a savory dish. Any thoughts?
Call them cacao nibs or cocoa nibs or chocolate nibs or just plain old nibs. We will happily sprinkle them on oatmeal, bake them into muffins, and stir them into ice cream regardless of name. There's just so much we can do with this crunchy, bitter-sweet ingredient.