I think cacao powder goes well with sumac, tahina, paprika, baobab, Engevita yeast. Perhaps you could melt some dark chocolate then add the other stuff.
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The CookingBites recipe challenge: chocolate
- Thread starter Morning Glory
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JAS_OH1
Forum GOD!
I pretty much just eat chocolate the way it is and don't use it in recipes. I do use cocoa powder though.
msmofet
🌹 Still trying to get it right. 🤷♀️
msmofet
🌹 Still trying to get it right. 🤷♀️
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My exams have ended, but the diet has not, so I will have to think of something other than chocolate pasta - I might see if I can come up with a chocolate ice cream that is dairy-free. Chocolate truffles.... chocolate sauce - nope did that to go with the chocolate pasta.
Chocolate sourdough - that does work, I might even reactivate my mother which has been sitting dormant in the fridge for quite a while now... I think a nice date and chocolate sourdough might work nicely....
Chocolate sourdough - that does work, I might even reactivate my mother which has been sitting dormant in the fridge for quite a while now... I think a nice date and chocolate sourdough might work nicely....
Here’s a savory one I made for the last chocolate challenge:
The CookingBites Recipe Challenge: dark chocolate
The CookingBites Recipe Challenge: dark chocolate
First up from me:
Recipe - White Hot Chocolate
If I were writing a cookbook, I wouldn’t have chapters for drinks, appetizers, beef, etc…I’d group them in some nonstandard way, just to be different, and this recipe would go in the chapter entitled Simple But Satisfying.
Just a few ingredients, but oh so welcome, especially as the days, and especially the nights, are getting colder here (freeze warning tonight).
This one’s a lot easier than traditional hot chocolate - heat up the dairy, toss in the white chocolate and vanilla, whisk it to a froth, add in your boozy additions if desired, and prepared to be transported to a sweet-and-creamy state of mind, and making a double batch is recommended, as MrsT wanted seconds…and thirds…and fourths…
Recipe - White Hot Chocolate
If I were writing a cookbook, I wouldn’t have chapters for drinks, appetizers, beef, etc…I’d group them in some nonstandard way, just to be different, and this recipe would go in the chapter entitled Simple But Satisfying.
Just a few ingredients, but oh so welcome, especially as the days, and especially the nights, are getting colder here (freeze warning tonight).
This one’s a lot easier than traditional hot chocolate - heat up the dairy, toss in the white chocolate and vanilla, whisk it to a froth, add in your boozy additions if desired, and prepared to be transported to a sweet-and-creamy state of mind, and making a double batch is recommended, as MrsT wanted seconds…and thirds…and fourths…
- Joined
- 11 Oct 2012
- Local time
- 6:51 AM
- Messages
- 21,409
- Location
- SE Australia
- Website
- www.satnavsaysstraighton.com
Making an entry…
My second one:
Recipe - Chocolate-Orange Crepes
We love crepes. Sweet, savory, somewhere in between…at home, at a Christmas market, in a restaurant…doesn’t matter. We’re up for crepes any day, any time.
These we had for breakfast, but others might see these as a dessert (they’re just a tad on the sweet side, especially if you opt for the maple syrup…and you really should!), but whenever you choose to have them is fine. Theyre delicious around the clock.
You ever sit and think, “I’d really like a crepe, but I’d also like a Terry’s Chocolate Orange,” well now you won’t have to struggle with the choice, as that’s what this is. It’s luxurious and decadent and you’ll feel a little naughty enjoying it so much.
To quote Mrs. Doyle from Father Ted:
Recipe - Chocolate-Orange Crepes
We love crepes. Sweet, savory, somewhere in between…at home, at a Christmas market, in a restaurant…doesn’t matter. We’re up for crepes any day, any time.
These we had for breakfast, but others might see these as a dessert (they’re just a tad on the sweet side, especially if you opt for the maple syrup…and you really should!), but whenever you choose to have them is fine. Theyre delicious around the clock.
You ever sit and think, “I’d really like a crepe, but I’d also like a Terry’s Chocolate Orange,” well now you won’t have to struggle with the choice, as that’s what this is. It’s luxurious and decadent and you’ll feel a little naughty enjoying it so much.
To quote Mrs. Doyle from Father Ted:
They look delicate and delicious.My second one:
Recipe - Chocolate-Orange Crepes
We love crepes. Sweet, savory, somewhere in between…at home, at a Christmas market, in a restaurant…doesn’t matter. We’re up for crepes any day, any time.
These we had for breakfast, but others might see these as a dessert (they’re just a tad on the sweet side, especially if you opt for the maple syrup…and you really should!), but whenever you choose to have them is fine. Theyre delicious around the clock.
You ever sit and think, “I’d really like a crepe, but I’d also like a Terry’s Chocolate Orange,” well now you won’t have to struggle with the choice, as that’s what this is. It’s luxurious and decadent and you’ll feel a little naughty enjoying it so much.
To quote Mrs. Doyle from Father Ted:
View attachment 135657
Thanks! I think after a decade of making crepes, I finally have the twisty-tilty technique worked out. I <bleeped> up a mere three.
Gone Hiking
Regular Member
Though I live in Chocolatetown, USA and can literally smell chocolate when the air is blowing right from the production line, I don't have a sweet tooth and so I'll sit this one out. Once a year, though, I go into Chocolate World and buy a bunch of Golden Almond bar boxes to send to relatives for Christmas.
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Dark chocolate is great in savory recipes, as noted in the beginning posts.
Gone Hiking
Regular Member
Understood, but neither chocolate, cookies, cakes, pies, pastries, or that sort of thing have any appeal to me, yet the irony of living in Chocolatetown, USA doesn't fall upon me without notice. A neighbor likes to walk over, though, with chocolate martinis on the weekends, which I don't exactly turn down.