Searching for a Very Bittersweet Chocolate Dessert/Snack
A few times a week I'll have a Dove Dark Chocolate "Promise" for dessert (what is, now that I've looked it up, something like half an ounce of chocolate).
I've run out of them, and now I'm wondering if I could make something similar. Not "chocolate", I'm guessing, since that process is complex, but something simple and bittersweet. I'm talking darker than dark chocolate, since the Dove Dark Chocolate was still a little too sweet for my tastes. Does anyone have any ideas? Ideally this would be something I could make with regular Cocoa powder or something, since the higher-cocoa-% bars of chocolate are pretty pricey, and make in batches and consume a little bit a time. I don't have a freezer, if that matters.
I don't have a recipe, but I do know that Hershey's makes a Special Dark Cocoa powder. There are probably other sorts of this as well. You know you can buy very dark chocolate almost everywhere, right? I am liking the Green and Black bars which I find at the grocer and at Whole Foods. At 70% cocoa content, that isn't as dark as you can get. I know I've seen darker, but for me too dark is no longer enjoyable. At any rate, good luck!
If you are only eating 1/2 oz of a large bar, I'm not sure that is so expensive. the Green and Black bars-some of them--are on special now at Whole Foods. For a less expensive treat, you can easily find Hershey's Special Dark bars.
If you want to make something with dark chocolate, you can find in the baking aisle of a good grocer, several sorts of baking chocolate, some of which are bound to be dark. Plain baking chocolate (unsweetened) is quite bitter, and if you melted it, you could probably sweeten to suit yourself and then allow it to harden. I imagine there are recipes online for this sort of candy making, which I know nothing about. Good luck to you on your quest.
Add a little sea salt to that bark...
My first thought was the obvious: hot cocoa. It's not the same intensity as chocolate because of the milk, but you can completely control how much sugar you add. I like to make alcoholic versions with sweet liqueurs and no sugar. And again a tiny pinch of salt works well.
Not be rude... but $1/oz isn't a lot of money. Chocolate making (good chocolate at least) is a very expensive process that involves MANY steps. That's about $16/ pound, ever buy a good steak? Now you're talking about $20+ per pound for something that isn't grown on the other side of the earth and then made into chocolate! Find a high quality dark chocolate, you'll get better health benefits, richer more satisfying flavor, and possibly do something positive to the people and the earth where it came from! End soapbox :)
these freeze beautifully, and contain enough butter that they don't freeze solid, so you can eat them straight out of the freezer without cracking a tooth:)
The following is my adaptation of Alice Medrich's Best Cocoa Brownies.
10 tablespoons (1 1/4 sticks) unsalted butter
1/2 cup each white and brown sugar
3/4 cup plus 2 tablespoons unsweetened cocoa powder (natural or Dutch-process)
1 teaspoon espresso powder
1/4 teaspoon salt
1/2 teaspoon pure vanilla extract
2 cold large eggs
1/2 cup all-purpose flour
Position a rack in the lower third of the oven and preheat the oven to 325°F. Line the bottom and sides of the baking pan with parchment paper or foil, leaving an overhang on two opposite sides.
I use madeline tins sprayed with canola oil. Bake for 10 minutes. Makes about 18.
Combine the butter, sugar, cocoa, espresso powder and salt in a medium heatproof bowl and set the bowl in a wide skillet of barely simmering water. Stir from time to time until the butter is melted and the mixture is smooth and hot enough that you want to remove your finger fairly quickly after dipping it in to test. Remove the bowl from the skillet and set aside briefly until the mixture is only warm, not hot.
Stir in the vanilla with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula. Stir in the nuts, if using.
Spread evenly in the lined pan. Or spoon into madeline tins.
Bake until a toothpick plunged into the center emerges slightly moist with batter, 20 to 25 minutes (10 minutes for madeline tins). Let cool completely on a rack.
Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Cut into 16 or 25 squares.
dorie greenspan's world peace cookies are the best cookie i've ever had and will satisfy the deepest chocolate craving.
a second suggestion. in a best hot chocolate in boston discussion, someone who used to work at the coffee connection offered their cc recipe for hot chocolate, which is great. but a spoonful of the chocolate goop is a great chocolate fix all by itself.
"equal parts of cocoa, sugar, and heavy cream. Mix together the cocoa and sugar, and add seasonings to taste - a teaspoon of salt to 1 cup each of cocoa and sugar is good, as well as a half-teaspoon to a teaspoon of espresso powder (enough to intensify the chocolate flavor without tipping over into "mocha"), some cayenne, some cinnamon if that's to your taste. Scald the heavy cream, and add to the dry ingredients, starting with about half the amount of cream. You can mix this by hand, though a hand or stand mixer is handy to get a really smooth mix. You want to end up with a fairly thick paste, more or less ganache consistency.
This can be frozen or will store in the fridge for quite some time. To make into cocoa, add to taste to hot milk, heat and stir to blend - maybe 1 to 2 tablespoons of "goop" to a cup of milk. You can add sugar at this point if you like a sweeter cocoa, but I've found that I like it just fine at 1:1."