Chocolate Wine  (Not Your Mother's Drinking Chocolate)

Comment

Chocolate Wine (Not Your Mother's Drinking Chocolate)

Now then, I know from experience a lot of you are going to just shy of flip out over the last ingredient. Stop it. It is an ingredient. It’s not poison. It is Ethyl Alcohol. i.e. alcohol. What’s in the rum and red wine and what we need at 14-15%. It’s no different. AT ALL. Moving on.

Comment

Artisan Chocolate Brownies

Comment

Artisan Chocolate Brownies

So, for those of you not ready to jump into full Artisan Chocolate, might I suggest just making up your own varietal baker's chocolate and using it where ever you would use that stale bitter stuff from the store.

Comment

Real Chocolate Syrup

Comment

Real Chocolate Syrup

I have verified that it is a breeze to make chocolate syrup for use in whatever you might use chocolate syrup for. Personally I am stirring a spoonful into my morning coffee for an instant REAL mocha.

Comment

White chocolate

2 Comments

White chocolate

Technically, white chocolate is not chocolate at all as it has not cocoa solids in it, but a lot of people have been asking for a recipe, so here it is.

2 Comments

Soy "Milk" chocolate - 40% Cocoa

Comment

Soy "Milk" chocolate - 40% Cocoa

I have researched and worked pretty hard to develop this recipe. At this point I challenge anyone to make this recipe, give it to a friend, and see if they think it is at all "different".

Comment

Milk chocolate - 45% cocoa

1 Comment

Milk chocolate - 45% cocoa

This is a really nice milk chocolate, but probably nothing like you have ever had. It has a higher than traditional cocoa content. I find I really like it this way as you are not trying to hide any cocoa defect flavors behind the milk and sugar. A few milk chocolates out there have Criollo, but not many. This formulation will make about 5.5 pounds of "45 % cocoa" chocolate.

1 Comment