Chocolate

JonSR77

JonSR77

Senior Member
I think it is high time we have a thread about chocolate...

first of all....there are Lindt dark chocolate truffles. Then...well, after those, nothing else matters.

Will attach a little chocolate based comedy...
 

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I eat/love 4 squares of this chocolate daily. :)

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“Looking across the square at the Chocolaterie, its bright window, the boxes of 🌸pink and red and orange geraniums🌺🌿 at the balconies and at either side of the door, I feel the insidious creeping of doubt in my mind [she's referring to temptation of hot chocolate and other chocolates], and my mouth fills at the memory of its perfume, like cream and marshmallow and burnt sugar and the heady mingling of cognac and fresh-ground cocoa beans.

It is the scent of a woman's hair, just where the nape of joins the skull's tender hollow, the scent of ripe
apricots in the sun, of warm brioche and cinnamon rolls,🍋lemon tea and lily of the valley.”🍑

~Joanne Harris, author of "Chocolat"...created a special recipe for her Hot Chocolate..."unrefined cacao nips from Guatemala, and 🌶️hot pepper to awaken the passions. It is partly the transience of it that delights me; so much loving preparation, so much art and experience, put into a pleasure that can last only a moment, and which only a few will ever fully appreciate.”💕:coffee:
 
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"Engage all your senses when cooking—look at what you’re cooking, smell the ingredients, mix them with your fingers, and enjoy their sounds and textures. Cooking she reminds us, is about as close to magic as modern society allows: to take a handful of simple, fresh ingredients and turn them into something wonderful, otherworldly." ~Joanne Harris (author of Chocolat)

The heat of the Hot Red Chile and Cognac is intended to awaken one's Passions...

Spiced Hot Chocolate (serves 2)
  • 1 2/3 cups Milk
  • 1/2 Vanilla bean, cut in half lengthwise
  • 1/2 Cinnamon stick
  • 1 hot Red Chile Pepper, halved and seeded
  • 3 1/2 ounces Bittersweet (70 percent) Chocolate
  • Brown Sugar to taste (optional but do try it without)
  • Place the milk in a saucepan, add the vanilla bean,
  • Add cinnamon stick and chile pepper
  • Gently bring it to a shivering simmer for 1 minute.
  • Grate the chocolate and whisk it in until it melts.
  • Take off the heat and allow it to infuse for 10 minutes
  • Remove the vanilla, cinnamon and chile pepper
  • Return to the heat and bring gently back to a simmer
  • Serve in mugs topped with whipped cream, chocolate curls
  • A dash of cognac or Amaretto is optional
 
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Lara said:
My French Kitchen: A book of 120 Treasured Recipes by Joanne Harris (author of Chocolat.)
Harris encourages cooks to engage all their senses when cooking—look at what you’re cooking, smell the ingredients, mix them with your fingers, and enjoy their sounds and textures. Cooking she reminds us, is about as close to magic as modern society allows: to take a handful of simple, fresh ingredients and turn them into something wonderful, otherworldly.

Original Recipe by Joanne Harris:

Spiced Hot Chocolate (serves 2)
  • 1 2/3 cups milk
  • 1/2 vanilla bean, cut in half lengthwise
  • 1/2 cinnamon stick
  • 1 hot red chile, halved and seeded
  • 3 1/2 ounces bittersweet (70 percent) chocolate
  • brown sugar to taste (optional)
  • whipped cream, chocolate curls, cognac or Amaretto to serve
  • Place the milk in a saucepan, add the vanilla bean, cinnamon stick and chile and gently bring it to a shivering simmer for 1 minute.
  • Grate the chocolate and whisk it in until it melts.
  • If you must, then add brown sugar, but do try without it.
  • Take off the heat and allow it to infuse for 10 minutes,then remove the vanilla, cinnamon and chile.
  • Return to the heat and bring gently back to a simmer.
  • Serve in mugs topped with whipped cream, chocolate curls or a dash of cognac or Amaretto.
Click to expand...


Chocolate was first used as a drink...

Chocolate’s 4,000-year history began in ancient Mesoamerica, present day Mexico. It’s here that the first cacao plants were found. The Olmec, one of the earliest civilizations in Latin America, were the first to turn the cacao plant into chocolate. They drank their chocolate during rituals and used it as medicine.

https://www.magnumicecream.com/us/e...00-year history began,and used it as medicine.
 
Believe it or not, you can get some truly outstanding chocolate at...ALDI! It's their store brand, Choceur. Do try it. Do!

As for Lindt dark chocolate truffles...ahhhh!

It's been said that beer is proof that God loves us and wants us to be happy. I disagree. It's chocolate. Chocolate is proof that God loves us and wants us to be happy.
 
My grandmother's sister was from Zurich. When my grandmother used to go over to Europe to see her sister, she used to bring back Lindt chocolate. That was the mid- 60s. I am not sure it was even available here at that time.

So, they are delicious and also a very nice memory of my grandmother...who was a real saint, completely full of love (and some chocolate)
 
I love mole! Chicken mole is to die for. My kids used to call it chocolate chicken 😊 It's rare to find it on a menu in a Mexican restaurant, but I've asked for it a time or two. They were delighted to make it for me. Yum!
 

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