Recently in Chocolate and Dessert Recipes Category
If chocolate is the modern-day equivalent of Olympian ambrosia (and of course it is), then hot chocolate must be our nectar -- especially the variety known as tres leches hot chocolate. This Spanish-inspired version even includes coconut, for that taste of the tropical.
Warning: this drink may not be for you if you don't care much for coconut milk. But it's a remarkably tasty treat, if you're willing to try it.
Although I've written about chocolate cheese in the past, the concept of chocolate cream cheese actually caught me by surprise. I suppose that, for some reason, it was easier to comprehend a mixture of cheddar and chocolate.
You know, I thought I'd heard of just about everything... until I heard of chocolate soup. Somehow, I'd missed out on that particular delicacy all these years. If it's new to you as well, I invite you to go with me on this voyage of culinary discovery, as we examine the details of this oddly comforting dish.
If you're bored even with all the extreme chocolate products to be found online and in the local ethnic markets, then I have two words for you: chocolate tofu.
Many and varied are the charms of the cacao bean; and it's so versatile that it can even be combined with the products of a certain fuzzy legume we call the soybean. Let's look into the possibilities a bit farther, shall we?
When you think about it, salt and chocolate offers a more physically accessible combination than chocolate and sugar, despite the fact that the latter is surely one of the world's tastiest culinary interactions. After all, the Native Americans who first discovered the charms of cacao had no sugar at all.
You know, we go pretty far afield sometimes to find extreme chocolate treats... but chocolate asparagus just jumped right out at us, the result of someone's offhand comment that kids would eat more asparagus if someone dipped it in chocolate first.
Of course, kids would eat rocks if someone dipped them in chocolate first. Some adults would, too. Hmmm... we hereby copyright that idea.
As with almost anything culinary, chocolate fondue recipes can be as complex or as simple as you'd like them to be. Here's one of each: the simplest fondue recipe we've ever seen (it doesn't even require cooking), and one of the more complex, courtesy of the geniuses as Ghirardelli Chocolatiers.
If you just love the idea of dipping things into hot melted chocolate and then eating said things (and who doesn't?), then you'll certainly appreciate a good chocolate fondue recipe. This happens to be one of the best, especially if you're a fan of bittersweet chocolate, as we hope you are.
Now, we have to confess: you can use milk chocolate as a base, if you like. But be forewarned that the other ingredients will tend to dilute the cacao content of the chocolate even further, making it extremely mild. If that's how your tastes run, then go for it; but most X-Choc fans prefer a bit of bite to their chocolate.
Until a few years back, Your Humble Writer had never heard of chocolate fondue. Oh, I'd seen the cheesy fondue sets sold back in the day, and I'd seen chocolate fountains in action. I'd even dipped the occasional strawberry in chocolate, and savored the combination of flavors.
But somehow I never came up with the idea of dipping things in hot melted chocolate. Fortunately, a valued friend, also a self-described fellow Chocolate Extremo, helped me see the light -- and I've yet to look back.
At first glance "chocolate" and "gravy" might seem like two words that should never even be used in the same sentence, much less together; but chocolate gravy is surprisingly good. And no, that's not a euphemism: we're talking about gravy actually made with chocolate here.