The CookingBites recipe challenge: chocolate

Recipe - Mixed mushroom & barley pilaf with chocolate, sumac & tarragon

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medtran49 said:
They do make chocolate liqueurs...
Click to expand...
I thought it could only be "*any type of chocolate except 'powdered'. Includes bars, chips, disks, nibs, cacao butter. Includes white chocolate." Didn't realize chocolate liqueurs was allowed.
A chocolate martini sounds good.
 
You could melt chocolate and mix it with vodka maybe?
Make your own..
It does remind me of an orange liquor we used to make.
Orange, then push in chocolate* and soak in alcohol.

*The chocolat we used for this was shaped like a coffee bean. Dark chocolat.
 
badjak said:
You could melt chocolate and mix it with vodka maybe?
Make your own..
It does remind me of an orange liquor we used to make.
Orange, then push in chocolate* and soak in alcohol.

*The chocolat we used for this was shaped like a coffee bean. Dark chocolat.
Click to expand...
Cacao nibs maybe?
 
We have foodie shows, they are older, set in 80s and 90s, called Great Chefs of the East/West/South/etc that highlight chefs from each section of the United States, with an appetizer, main and dessert usually. Today, the dessert was white chocolate ravioli with a dense bittersweet chocolate mousse filling and a hazelnut cream sauce. Personally, I'd have skipped the hazelnut sauce because of presentation, white on white, and used a raspberry coulis or something else with some color.

Anyway, the "dough" for the ravioli was nothing but white chocolate! They used a high quality bar of white chocolate, let it sit in a warm place until it softened enough you could use a finger to flatten. The chef rolled a piece out with a small rolling pin , then ran it through a pasta machine to 1/16 inch, then laid the chocolate sheet over a ravioli mold, filled with the mousse, then laid another sheet of white chocolate, then used a rolling pin to seal and cut the ravioli on the mold, gently tapping the ravioli out and placing on top of the hazelnut cream. I thought it was pretty cool.
 
Well, I didn't get to make this one this time around, but I've made it enough, I'm including it...sorry, no pic:

Recipe - Chocolate Dessert Fondue

We have a Crockpot Little Dipper, which is just a warming pot, really. This recipe is the main reason we bought it, and the main reason we use it. We have this a few times a year.

It's fun, big flavor for little effort, mainly just toss everything in, then stir it and wait patiently for it to melt. You can do this much faster on the stovetop, or even the microwave, but the nice thing with the warming pot is that it's all self-contained, so it's easy. Good things come to those who wait.

Anything you like with melted chocolate...dip it into this. Fruit, bread, cake, more chocolate, it doesn't matter. It's a bucket of melted chocolate. It's good. Eat it with whatever you like!
 
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