Finally, a post on chocolate
Hello Chocolate World,
I know… I know… I have not updated this blog since I started it. My bad. Life has been hectic, and I have not really had any adventures in chocolate lately, so I really didn’t have anything to write about.
But things are getting a little clearer, and thanks to a great conversation with a new friend, I once again have the motivation to get back into things. I have a fun little project on the go, it is currently in “super secret” mode, but I hope to have it very public by the fall of this year.
To prepare for this little project, I did a little practice this weekend, and made one of my favourite, and easy, chocolate treats. Dark Chocolate covered Oreo Cookies. These are awesome. I usually vary the types of chocolate I use. This time, I used a Callebeaut 60%. You just can’t go wrong with Callebeaut. It’s good to work with, and tastes great. I have used a 70% Valrhona, which is also great, but has a very different taste. It’s a little more bitter at first, but has a slightly fruity after-taste. I have a little left, maybe enough for 6 cookies, that I hope to make this week.
I tried making a half-dozen with Milk Chocolate, (again, Callebeaut), but I must say I was disappointed with the results. I just don’t think Milk Chocolate works with Oreo’s. I am a bit of a snob when it comes to chocolate as well, and good quality Dark chocolate has been my mainstay for years now. I have hardly had any Milk chocolate in a long time, so it just doesn’t taste the same for me.
I also made some red liquorice dipped in Dark Chocolate, and these are surprisingly great. I have made them for a few people, and though they are usually skeptical, they are quickly convinced of their awesomeness.
The beauty of both of these little treats is how easy they are, and great practice for tempering chocolate. This is a skill I am still working on, but I am getting much better at it. Using these as practice means I have a steady supply of chocolatey goodness on hand, and something unique to offer visitors.
That’s it for now friends. If time permits this week, I’ll be trying out a new cheesecake recipe I have had in the works for a while. I will try to put up some pictures of the cookies et all, if time and computer permits.
From the land of Chocolate,
Dirk
I know… I know… I have not updated this blog since I started it. My bad. Life has been hectic, and I have not really had any adventures in chocolate lately, so I really didn’t have anything to write about.
But things are getting a little clearer, and thanks to a great conversation with a new friend, I once again have the motivation to get back into things. I have a fun little project on the go, it is currently in “super secret” mode, but I hope to have it very public by the fall of this year.
To prepare for this little project, I did a little practice this weekend, and made one of my favourite, and easy, chocolate treats. Dark Chocolate covered Oreo Cookies. These are awesome. I usually vary the types of chocolate I use. This time, I used a Callebeaut 60%. You just can’t go wrong with Callebeaut. It’s good to work with, and tastes great. I have used a 70% Valrhona, which is also great, but has a very different taste. It’s a little more bitter at first, but has a slightly fruity after-taste. I have a little left, maybe enough for 6 cookies, that I hope to make this week.
I tried making a half-dozen with Milk Chocolate, (again, Callebeaut), but I must say I was disappointed with the results. I just don’t think Milk Chocolate works with Oreo’s. I am a bit of a snob when it comes to chocolate as well, and good quality Dark chocolate has been my mainstay for years now. I have hardly had any Milk chocolate in a long time, so it just doesn’t taste the same for me.
I also made some red liquorice dipped in Dark Chocolate, and these are surprisingly great. I have made them for a few people, and though they are usually skeptical, they are quickly convinced of their awesomeness.
The beauty of both of these little treats is how easy they are, and great practice for tempering chocolate. This is a skill I am still working on, but I am getting much better at it. Using these as practice means I have a steady supply of chocolatey goodness on hand, and something unique to offer visitors.
That’s it for now friends. If time permits this week, I’ll be trying out a new cheesecake recipe I have had in the works for a while. I will try to put up some pictures of the cookies et all, if time and computer permits.
From the land of Chocolate,
Dirk
posted by Dirk Richter @ 11:00 AM
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