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.
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A delicious torte to see you through.
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".
This is a pretty traditional tasting chocolate, expect it contains goat's milk powder.
This reminds me of any number of varietal less dark "dark chocolates" out there that are typical of Trinatario cocoa beans. Nice, fruity and good.