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Quick Dark Chocolate Dessert Idea

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rockycat Oct 29, 2009 06:41 AM

One of my child's teachers has been teasing/hinting very strongly about wanting the kids' dark chocolate from their trick-or-treat bags. We know he's just pulling the kids' legs, but I thought it would be nice if I could knock out some type of dark chocolate treat for him.

If I had time I wouldn't mind tempering chocolate and doing a nice candy but right now my primary requirements include not being too time-intensive and not requiring me to buy many expensive ingredients. I have a well-stock pantry, especially when it comes to baking ingredients, so tossing something exotic my way isn't a problem. Also, my definition of not-too-complicated is very broad.

I was thinking of something that might go Mexican-style, maybe include chili or smoked paprika, something along those lines. Dark chocolate is key, though. I don't especially care if it's Halloween-themed, either. And, of course, it needs to be transportable to school.

Can anyone throw some fast ideas at me?

TIA

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  1. h
    HillJ RE: rockycat Oct 29, 2009 07:09 AM

    http://find.myrecipes.com/recipes/rec...

    rockycat, these are super easy and delicious. You can make indiv servings in plastic cups or one large bowl version. If you have a concern about using a liquor, you can sub strong coffee.

    3 Replies
    1. re: HillJ
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      rockycat RE: HillJ Oct 29, 2009 08:16 AM

      The flavors sound lovely and I have all the ingredients at home already. I'm not too sure about transfering the baked servings into disposable cups. Won't that mess them up?

      1. re: rockycat
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        HillJ RE: rockycat Oct 29, 2009 08:23 AM

        Yes, it does "crack" the baked seal so you may prefer a large baking dish instead.

        1. re: HillJ
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          HillJ RE: HillJ Oct 29, 2009 04:13 PM

          http://www.chow.com/recipes/18717
          rockycat, on the CHOW side of this site, they offer an even faster version.

          and, here's another using cayenne pepper
          http://www.chow.com/recipes/11121

    2. hotoynoodle RE: rockycat Oct 29, 2009 07:13 AM

      what a nice sentiment, but do you really want to make something out of hershey's fun size mr. goodbars? the quality of the chocolate most people hand out isn't worth cooking with, imho, sorry. does that make me a halloween scrooge?

      3 Replies
      1. re: hotoynoodle
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        rockycat RE: hotoynoodle Oct 29, 2009 08:14 AM

        No, I most certainly do not want to use trick or treat candy. What I have in the house is bulk Callebaut in varying degrees of bitterness. That was what I expected to use. I just want to make something nice and tasty in a relatively short amount of time. I certainly wouldn't be talking about tempering if I meant to use candy bars,

        1. re: rockycat
          hotoynoodle RE: rockycat Oct 29, 2009 08:17 AM

          phew, ok, sorry. truffles are a snap to make.

          1. re: hotoynoodle
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            rockycat RE: hotoynoodle Oct 29, 2009 10:28 AM

            And I'm sorry if I sounded short or snippy. It was unintentional.

      2. m
        maple99 RE: rockycat Oct 29, 2009 08:14 AM

        Bark - easy and infinitely variable. One good version is with roasted almonds and chopped crystallized ginger. (can't send to nut-free school of course)
        I love chili in chocolate but a lot of people don't.

        1 Reply
        1. re: maple99
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          maple99 RE: maple99 Nov 1, 2009 03:30 PM

          I took my own advice and made this so-called Aztec chocolate bark <http://elise.com/recipes/archives/006...> with pumpkin seeds and chili powder - fabulous.

        2. chowser RE: rockycat Oct 29, 2009 08:23 AM

          You can make ganache truffles w/ smoked paprika and roll in cocoa powder. Don't dip in chocolate so you don't have to temper.

          These Chow brownies are good, intense dark chocolate--instead of a tsp of espresso, I use a tsp of espresso powder.

          http://www.chow.com/recipes/10451

          To make it more chocolatey, you could cover w/ good ganache.

          5 Replies
          1. re: chowser
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            karykat RE: chowser Oct 29, 2009 01:02 PM

            Wow -- have you made the smoked paprika ones, chowser? How were they?

            Sounds very intriguing.

            Kind of the reverse of chocolate in chili -- a peppery flavor in chocolate.

            1. re: karykat
              chowser RE: karykat Oct 29, 2009 02:43 PM

              I've used chili in chocolate but not specifically smoked paprika. I can't imagine it being substantially different from chipotle or other peppers that it wouldn't work. I had a chili dark chocolate ice cream that was so good. Sweet, spicy and cold with a dark richness from the chocolate.

              1. re: chowser
                mcf RE: chowser Oct 31, 2009 06:50 PM

                I had that ice cream flavor in Bar Harbor, ME, it was excellent.

            2. re: chowser
              danna RE: chowser Oct 30, 2009 07:34 AM

              I've made very dense brownies before, cooked them in a bigger pan that called for so they are thin, and then topped w/ a thin later of ganache. Cut into very small peices. It looks so much more elegant that a hulking brownie, almost like a candy (especially if you top each peice w/ a garnache...choc covered espresso bean, citrus curl, etc.) Super easy and fast though.

              1. re: danna
                chowser RE: danna Oct 30, 2009 08:18 AM

                Good idea with the chocolate covered espresso beans. I'll try that next time. I've done bite sized pieces--and the best hint about cutting them from Dan and Steve (remember the old Food Network Star winners?) was to freeze them and then cut to bite sized pieces. Easy. Although, I've done them in mini-muffin tins and it's pretty w/ nice holders.

            3. ipsedixit RE: rockycat Oct 30, 2009 09:17 AM

              Peanut butter cups.

              You can spike with peanut butter with some chili or paprika if you'd like.

              1. k
                KiltedCook RE: rockycat Oct 30, 2009 10:36 AM

                Champurrado Chocolate Brownie

                Start with this recipe for Champurrado:
                1/4 cup Masa Harina para Tamales (masa flour)
                1-1/2 cup Water
                1-1/2 cup Cream or HalfnHalf
                3 oz Unsweetened chocolate
                1/3 cup Brown sugar
                Cinnamon and powdered Chiles to taste

                When it gets all nice and dissolved, just keep adding more and more masa and stirring until you get a VERY stiff dough. Taste as you go and add a little brown sugar or additional spice if necessary. When the dough is really stiff, turn it out into a pan or mold, smooth it out and refrigerate to let it set up. Plate with a dollop of real whipped cream.

                1. r
                  rockycat RE: rockycat Nov 1, 2009 09:26 AM

                  A lot of great ideas. I ended up making this recipe from Epi
                  http://www.epicurious.com/recipes/foo...
                  as cupcakes, using the reader suggestions concerning the cayenne, cinnamon, and vanilla. I also used the pecans to sprinkle on top of the glaze rather than mix into the glaze. I got a yield of 17 (?). They look and taste great. Could have used a touch more cayenne or maybe a little bit of ancho powder.

                  However... the piggy flu hit our house this weekend and I have no idea if said teacher will be able to get his treats before they go stale. Oh well. More goodies for us. That is, if anyone feels like eating any time soon.

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