Got the chocolate, now what?
March 5, 2008 11:48 AM   Subscribe

I received about a pound of dark chocolate from Guatemala and I need ideas for how to use it.

It is about four flat disks of dark chocolate which came wrapped in a cloth bag with a label around it that reads "Chocolates Azotea". It is from Antigua, Guatemala. The package also reads, "ecologically grown". I took a little bite of one of the disks and let's just say I reckon that's not for plain eating. I think I have to bake something with it but can anybody give me ideas as to how to use this? Hot chocolate? Cake? I'd love to hear your ideas if you have any. Thanks.
posted by mamaraks to Food & Drink (13 answers total) 2 users marked this as a favorite
 
Shaved, it will be excellent on ice cream or other treats. Pulverized, it will create outstanding hot chocolate. Add cayenne and maybe cinnamon for authenticity, though. Included in recipes (brownies, fudge, cake, mousse, ice cream, etc), it will make lots of mmmms.

For a really nice treat, break off a few grams at a time and keep it in your mouth while you sip coffee.

Basically, it's high octane goodness right from the source. Use it sparingly, and you'll be happy!
posted by seanmpuckett at 12:03 PM on March 5, 2008


Heat some milk on the stove top, and grate some of the chocolate into it. Stir it until it melts. You'll gain about 10lb's drinking it, but it will definitely be worth it. Make sure to add some sugar, and possibly vanilla, to it, to make it more palatable. I'd perhaps add some Cointreau, too.
posted by Solomon at 12:05 PM on March 5, 2008


Here's a delicious, easy chocolate-banana mousse recipe.

2 cups chocolate
1 cup non-dairy milk
1 package silken tofu
1 banana, chopped

Place chocolate and the non-dairy milk in a microwave-safe bowl and microwave for 1 minute. Place melted chocolate/"milk" with tofu and banana in a food processor or blender and process until smooth. Chill for two hours in the refrigerator. Eat.
posted by babysingsing at 12:13 PM on March 5, 2008


Mole!
posted by Ambrosia Voyeur at 12:21 PM on March 5, 2008 [1 favorite]


Second the chocolate mousse. My so-easy-I-make-it-every-month recipe is:

Ingredients:

6 oz. really good dark chocolate
6 eggs
6 tsps of liquor (dark rum , orange liqueur, whatever strikes your fancy) - this is optional

Method:

Separate the yolks and the whites of the eggs. Keep in separate bowls. Beat the whites of the eggs together until stiff, and then put them in the fridge (this helps them stay stiff).

Break up the chocolate slab into little squares/pieces and melt the chocolate over low heat on the stove (double-boil is best).
When the chocolate is melted, beat in the egg yolks. (If the mixture gets too think, start adding the egg whites to loosen up the mixture). Add in the stiff egg white. Then add in the booze and blend together until smooth.
Pour the mixture into individual bowls or glasses or a serving bowl. Place on the top or middle shelf of the fridge to cool for at least 4-5 hours, preferably overnight.

Ready to serve!
posted by darsh at 12:31 PM on March 5, 2008 [1 favorite]


The chocoholic in me is imagining that chocolate be made into a mountain of truffles.

That reminds me of this recipe from the NY Times' Mark Bittman on ganache - the primary element of the chocolate truffle. You can use the ganache as an icing or cake layer.

Or, you can do what I would and eat it straight from the bowl.
posted by chan.caro at 12:38 PM on March 5, 2008


HASSENPFEFFER! Another recipe, and even one that's a hassenpfeffer/mole hybrid-ish. Yum!
posted by jujube at 12:38 PM on March 5, 2008


You just need to develop a taste for dark chocolate. I love the pure stuff. Just put it in your mouth and chew.

It's a bit of a waste to cook anything with it although all the suggestions so far are fine. Plain old brownies with an excellent choclate like that would turn out top-notch. Perhaps the Canadian classic, Nanaimo Bars. Those are great when you use a really great unsweetened cholocate.
posted by GuyZero at 1:07 PM on March 5, 2008


Heston Blumenthal's chocolate and blue cheese molten cake.
posted by minimal at 1:20 PM on March 5, 2008


Make chili! Seriously.
posted by BorgLove at 1:23 PM on March 5, 2008


Truffles! Garnish and enrobe with whatever you like--get creative!
posted by youarenothere at 1:29 PM on March 5, 2008


And here are some savory chocolate cooking ideas.
posted by youarenothere at 1:36 PM on March 5, 2008


Aztec Chocolate Bark seems appropriate.
posted by dosterm at 2:01 PM on March 5, 2008


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