Help- Swimming in Milk Chocolate
Well, not quite swimming yet, but getting there. Some friends very kindly brought over 2 kilos of Cadbury's Dairy Milk from England. Yes, 2 kilos. Unfortunately, I'm not actually a fan of milk chocolate, and this batch tastes particularly cloying and sweet to me (although that may still be the lingering effects of holiday eating).
Any suggestions for what I can do with it (apart from the obvious of curling in bed for a weekend avec chocolate and movies)? I will likely chop some up into bits and use in cookies and brownies, but most other chocolate desserts I enjoy are better with darker chocolates.
I finally did it- I unearthed the first of the chocolate and, voila, Cointreau brownies appeared, thanks to the February Gourmet (they must have been snooping in my kitchen, because it was all about milk chocolate this month).
In case anyone's interested, the recipe is here: http://www.epicurious.com/recipes/recipe_views/views/237216.
I added the zest of one orange, about 2 tbsps Cointreau, and 2 tsp nutmeg. They're a bit sticky and heavy, so I'll work on making them a little more cake-y and less fudge-y for next time, but so far they make for a very decent mid-afternoon pick-me-up.
Chocolatechipkt, I'm afraid you've got about 5 minutes left before it all disappears :).
Hi all, thanks so much for the suggestions. I'd gotten so put off by the sweetness factor that my mind simply went blank on the what-do-I-make front. But now I'm starting to wish I had another kilo or two on my hands...
Again, thank you for all the suggestions and recipes. This is my first such post on this site, and I'm duly impressed at how helpful people are. Truffles (with brandy and/or coffee, no less), cakes, toffees, and pb candies coming right up!
A really easy recipe for some yummy peanut butter candy, an easy way to use up the milk chocolate. This is always a big hit, and is so simple!
1 cup peanut butter, (skippy or jif work better than the natural kinds)
1 box confectioner's sugar
1 stick butter
Soften butter and mix with pnut butter and sugar. Spread into a greased pan.
Melt (lots) of chocolate and pour over the pnut butter base. Refridgerate overnight, cut and serve. YUM!
Another vote for truffles. I made a boatload of them over Christmas which DH is enjoying mightily.
Remember you can always mix the milk chocolate with some dark or unsweetened chocolate to give it more intensity. This works well in ganache or other recipes which call for melted chocolate. I'm usually going the other way because I keep unsweetened on hand for baking and I mix this with lighter chocolate or cream for fillings and couverture.
truffles! Valentine's day is just around the corner....
English toffee--use generous amount to coat both sides of toffee chunks, then dip in chopped toasted almonds.
For toffee, melt 1/2 c water, 1 lb. butter and 2 c. sugar.
Stir over med flame till mixture reaches 300 degrees. Add warm toasted blanched almonds, stir till reaches 320, pour onto rimmed cookie sheet. Quickly(!) spread to even thickness, about 5/8", and score into 2" squares; when firm break apart and dip & coat. Makes about 3-4 # candy.