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How to use up excess chocolate? I have a load of good semisweet/bittersweet chocolate.... What would be a good recipe other than chocolate fudge?

d
dost Dec 19, 2010 03:49 PM

I have several pounds in big chunks, and made a batch of fudge last night, but would love to get more creative than fudge & chocolate chunk/chip cookies. Looking forward to the responses!

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  1. goodhealthgourmet Dec 19, 2010 04:03 PM

    send it to me! ;)

    - flourless torte
    - bark
    - truffles
    - ice cream
    - chocolate-dipped pretzels or dried fruit
    - brownies
    - mousse
    - make ganache & freeze it

    6 Replies
    1. re: goodhealthgourmet
      d
      dost Dec 19, 2010 04:15 PM

      Those are lovely ideas! All of them! hmmm.. Torte, mousse, ganache, chocolate dipped fruit .... yummy!

      Any tips for freezing ganache? I've not done it before.

      1. re: dost
        goodhealthgourmet Dec 19, 2010 04:26 PM

        use a clean, freezer-safe plastic container/tub with a tight-fitting lid...and for extra insurance, store it in a heavy-duty freezer bag.

        1. re: goodhealthgourmet
          d
          dost Dec 19, 2010 04:27 PM

          And it will thaw nicely on the counter or in the refrigerator ? Thanks!

          1. re: dost
            goodhealthgourmet Dec 19, 2010 04:40 PM

            either one...and the other option would be to scoop it into balls first and then freeze, so that you can use as little or as much as you want without having to thaw the entire container.

            1. re: goodhealthgourmet
              d
              dost Dec 19, 2010 05:44 PM

              very helpful- I wouldn't have thought of scooping it first- great idea!

              1. re: dost
                goodhealthgourmet Dec 19, 2010 05:57 PM

                happy to help!

    2. v
      Val Dec 19, 2010 04:19 PM

      If you have any occasion to bake a cake for someone (and this recipe makes one pretty large cake!) try Epicurious' Double Chocolate Layer Cake, truly unbelievable and uses something like one pound of chocolate. If you do try it, use three 8" or 9" pans...nobody I know keeps 10" cake pans around.

      1 Reply
      1. re: Val
        d
        dost Dec 19, 2010 04:21 PM

        Yes! Would love to make this.......Thanks for the hint on the pans. You are correct- no 10" in my cupboard....:)

      2. b
        Bethcooks Dec 19, 2010 04:20 PM

        Chocolate sauce and give it as gifts? Could put me on that gift list.

        4 Replies
        1. re: Bethcooks
          d
          dost Dec 19, 2010 04:22 PM

          Sounds like a great idea- Any recipes you like? I have the Cook's Illustrated recipe I've not yet tried.....

          1. re: dost
            b
            Bethcooks Dec 19, 2010 04:43 PM

            I like this easy one from Tyler Florence: http://www.foodnetwork.com/recipes/ty...
            I also like Ina Garten's recipe but can't find it. Maybe they removed it. Will look and see if I have it saved somewhere.

            1. re: Bethcooks
              goodhealthgourmet Dec 19, 2010 04:45 PM

              Ina's sauce is hidden within a "recipe" for ice cream sundaes:
              http://www.foodnetwork.com/recipes/in...

              1. re: goodhealthgourmet
                b
                Bethcooks Dec 19, 2010 05:02 PM

                Thank you! I am moving it to personal recipe box.

        2. e
          E_M Dec 19, 2010 05:48 PM

          Search for "Petits Pains au Chocolat" on epicurious. Easy peasy and so so yummy.

          1. n
            Nocturnalbill Dec 19, 2010 05:58 PM

            I use it in short rib braises or chili as a little funky extra goodness personally. Hadn't seen anyone suggest savory yet, figured I'd put in a vote for a lil bit different.

            1. SeaSide Tomato Dec 19, 2010 06:49 PM

              There's a great recipe on Epicurious fo rChocolate bread pudding. SO Good. And, while recipoe says use 6 ramekins, it woks well in a casserole dish and servies a lot--It's very rich--but not too sweet!

              2 Replies
              1. re: SeaSide Tomato
                d
                dost Dec 21, 2010 08:25 PM

                Do you happen to know which one you've tried/prefer? There are so many yummy choices!

                1. re: dost
                  goodhealthgourmet Dec 21, 2010 09:36 PM

                  based on the details - straight-up dark chocolate (no white, no cocoa), 6 ramekins, and no wacky toppings like marshmallows or flavored sauces like cinnamon or Irish Cream, i'm *guessing* it's this one:
                  http://www.epicurious.com/recipes/foo...

                  but hopefully Seaside Tomato will confirm.

              2. ipsedixit Dec 19, 2010 07:14 PM

                Make a red wine chocolate sauce for things like pork chops or pork loin.

                1. buttertart Dec 20, 2010 05:35 AM

                  You can keep it on hand in a cool spot for at least a year if you're not dead set on using it up - I've kept the dark stuff for a couple of years without loss of flavor.

                  3 Replies
                  1. re: buttertart
                    d
                    dost Dec 20, 2010 07:22 AM

                    Ha ha! I've actually had it longer than that, hence the need to use it up! :) It still tastes great, but it is time for it to be useful in some recipes!

                    1. re: dost
                      buttertart Dec 20, 2010 07:46 AM

                      Gotcha! I wouldn't worry about it too much, but you gotta do what you gotta do!
                      PS Nick Malgieri's Supernatural Brownies take 8 oz of choc and are out of this world.

                      1. re: buttertart
                        d
                        dost Dec 21, 2010 08:25 AM

                        Check! Will definitely try those..

                  2. vil Dec 20, 2010 03:47 PM

                    I'm surprised no one has mentioned hot chocolate yet!

                    I recently found myself enjoying many cups of Mayan hot chocolate at the local chocolate store, and suddenly wondered why I am not making it at home. You see, I also happen to have a supply of dark/milk chocolate sitting around, waiting to be put into use.

                    I read up on a few recipes, and came up with this. I find that I can just play by ear with the quantities and it is hard to go wrong. It is easily made and would be a welcome drink to guests for warming up.

                    Break chocolate into pieces and gently heat with milk in saucepan.
                    Add ground chili pepper, cinnamon sticks and vanilla.
                    Simmer gently until chocolate is melted.
                    Pour through sieve and serve with the cinnamon stick if you want.

                    Enjoy!

                    2 Replies
                    1. re: vil
                      MinkeyMonkey Dec 20, 2010 04:44 PM

                      +1 for hot cocoa!

                      I'd also make pot de creme, fondue, that chocolate cake up above sounds spectacular, mole sauce, or, send it to me!

                      1. re: MinkeyMonkey
                        d
                        dost Dec 21, 2010 08:27 AM

                        Thanks Vil, for the hot cocoa suggestion... I've always made it with cocoa powder, but have wanted to try melted chocolate- Now I have an excuse!

                    2. sugarcube Dec 20, 2010 05:48 PM

                      I definitely recommend La Bete Noire
                      http://www.epicurious.com/recipes/food/views/La-Bete-Noire-235831

                      http://theavidbaker.wordpress.com/

                      1. r
                        rHairing Dec 20, 2010 06:09 PM

                        Since many of my ideas are taken, can I suggest mole poblano???

                        1 Reply
                        1. re: rHairing
                          d
                          dost Dec 21, 2010 08:27 AM

                          Yes, absolutely!

                        2. a
                          Allfrog68 Dec 21, 2010 11:26 PM

                          I'm making various chocolate barks. I saw this in the Food Network Dec/Holiday? magazine. Basically you just get different kinds of chocolates and add-ins (dried fruit, nuts, spices, etc.). I quickly made 4 different types. Think one of the best is crushed peppermints w/ marshmallows. I also made a spicy one with almonds, cinnamon and a Penzey's red and black pepper mix. They are all good. The trick is getting them out of the house for gifts rather than my consumption.

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