HOME > Chowhound > Home Cooking >
What's your latest food project? Share your adventure
TELL US

Chocolate Challenge

d
Deenso Jun 17, 2005 10:15 PM

I'm a good cook, but not much of a baker. With very few exceptions, my idea of a great dessert is something that requires minimal effort on my part, beyond washing and cutting up some fruit or, when push comes to shove, using a cake mix. However, for reasons too silly to explain, I *have* to come up with something using a specific ingredient: a 4-ounce bar of Ghirardelli 60% Cocoa Bittersweet Chocolate. It would be nice if it didn't have any nuts in it, but peanuts would be acceptable. I'm at a loss. The only thing I can come up with is individual molten chocolate cakes. I've succeeded at this one using Valhrona bittersweet chocolate before. I don't know if there's much difference between the brands. Anybody have an opinion or suggestion for this pastry-challenged soul? By the way, I have no problem using ready-made pie dough or one of those pre-made crusts, if that's something that might come into play. The only requirement is the above-mentioned bittersweet chocolate, but I don't have to use the whole bar if I don't want to. HELP!?

  1. l
    LT from LF Jun 18, 2005 01:14 AM

    Take your pre-made crust if you have one, bake if it isn't pre-baked; melt the chocolate in the top of a double boiler (or, carefully, in a heavy saucepan--don't let it get too hot and especially don't let any liquid get in it!), then use a pastry brush (or scraper/spatula) to "paint" the inside of the crust with the chocolate. Let the chocolate cool/harden. Then add: some custard (creme anglaise) OR whipped cream, then fresh fruit. Or, you can just add the fruit...could be sliced bananas, berries, kiwi, apricots, etc. or a combination. Optional: make a glaze of warmed apricot (or other fruit) preserves, adding a splash of liqueur if desired, and pour evenly over the fresh fruit. Chill until ready to serve.

    1. x
      xxx Jun 17, 2005 11:08 PM

      something simple; roll strips of chocolate up in store bought puff pastry. Brush with eggyolk and sprinkle with sugar. (and maybe cinnamon) Now you have suprisingly good chocolate croisants.

      Show Hidden Posts