Food recipes
Chocolate Intemperance
Chocolate Intemperance Ingredients: cocoa, dry powder, unsweetened sugars, granulated cornstarch salt, table water, bottled, generic vanilla extract milk, fluid, 1% fat, without added vitamin a and vitamin d pascha, o...
Chocolate Intemperance
Ingredients:
cocoa, dry powder, unsweetened
sugars, granulated
cornstarch
salt, table
water, bottled, generic
vanilla extract
milk, fluid, 1% fat, without added vitamin a and vitamin d
pascha, organic bitter-sweet dark chocolate chips,
Directions:
In a medium saucepan, whisk together the cocoa, sugar, cornstarch, and salt.
Slowly whisk in the water, then the flavor of your choice, if using, and the milk or cream.
Bring to a boil over medium heat, whisking constantly.
Remove from the heat and stir in the chocolate, whisking till chocolate melts.
Pour into a bowl, and stir ooccasionally as it cools, to prevent a skin from forming.
Pour into a jar or other storage container, and lay a piece of plastic wrap right on the surface of the chocolate, again to prevent a skin from forming.
Store in the refrigerator for up to a week.
To serve:.
Serve as is in very small glasses; it's thick and it's rich.
To make one frozen smoothie, place 1/3 cup of chocolate base in a blender.
Add about 1 cup ice cubes(and 1 oz.
of the spirit of your choice, if desired, and blend till smooth.
Alternately, blend with chunks of banana, or a scoop of ice cream.
Feeling intemperate?
Add vodka and coffee liqueur to 1/3 to 1/2 cup chocolate base for the best sweet martini ever!
To rim glass with cinnamon sugar, mix
1 teaspoons cinnamon with 2 tablespoons sparkling sugar and 1 tablespoons granulated sugar.
Wipe the edge of the glass with a wet cloth, then dip it into the sugar mixture.
Ingredients:
cocoa, dry powder, unsweetened
sugars, granulated
cornstarch
salt, table
water, bottled, generic
vanilla extract
milk, fluid, 1% fat, without added vitamin a and vitamin d
pascha, organic bitter-sweet dark chocolate chips,
Directions:
In a medium saucepan, whisk together the cocoa, sugar, cornstarch, and salt.
Slowly whisk in the water, then the flavor of your choice, if using, and the milk or cream.
Bring to a boil over medium heat, whisking constantly.
Remove from the heat and stir in the chocolate, whisking till chocolate melts.
Pour into a bowl, and stir ooccasionally as it cools, to prevent a skin from forming.
Pour into a jar or other storage container, and lay a piece of plastic wrap right on the surface of the chocolate, again to prevent a skin from forming.
Store in the refrigerator for up to a week.
To serve:.
Serve as is in very small glasses; it's thick and it's rich.
To make one frozen smoothie, place 1/3 cup of chocolate base in a blender.
Add about 1 cup ice cubes(and 1 oz.
of the spirit of your choice, if desired, and blend till smooth.
Alternately, blend with chunks of banana, or a scoop of ice cream.
Feeling intemperate?
Add vodka and coffee liqueur to 1/3 to 1/2 cup chocolate base for the best sweet martini ever!
To rim glass with cinnamon sugar, mix
1 teaspoons cinnamon with 2 tablespoons sparkling sugar and 1 tablespoons granulated sugar.
Wipe the edge of the glass with a wet cloth, then dip it into the sugar mixture.