Comments on: A chocolate dilemma: Help needed!

By: Michelle

Michelle — Wed, 17 Jun 2009 06:45:46 +0000

You can use it in Chocolate mud cakes I know cake decorators that use it that is if you still have it treasure it its now hard to find Michelle

By: Christie

Christie — Mon, 04 Aug 2008 00:13:08 +0000

Jaunita – I may have to give a tart ago, it seems a very popular choice!

Laurie – Mmm, I agree, berries and chocolate are gorgeous together. I’ve been thinking about doing a marble cheesecake, thanks for the recipe.

By: Laurie

Laurie — Sun, 03 Aug 2008 18:17:09 +0000

It seems there is a million and 1 things to do with Nutella! :)
For straight chocolate I would infuse it with a cherry liqueur or something comparable. I made a cheesecake and marbelized it with nutella! It was wonderful! But I always love my chocolates with fruits, i.e. raspberries, strawberries or cherries so that’s why I say mix it with a fruit liqueur or syrup and go from there! Here is a link to my Chocolate Hazelnut Cheese cake!

http://foodnewsandreviews.blogspot.com/search?q=hazelnut+cheesecake

Ciao!

PS your blog is beautiful, found you through foodbuzz! :)

By: Jaunita

Jaunita — Tue, 29 Jul 2008 20:22:44 +0000

I liked all the above ideas. But for myself, I’d use it two ways. Mix it with something like Cool Whip and serve it as a mousse first. Then make a sweetened cream cheese mixture, put it in the bottom of a tart crust and top with the chocolate.

By: Home At Last!

Home At Last! — Mon, 28 Jul 2008 15:23:19 +0000

I haven’t seen the product but I agree that it sounds similar to the product Dulce de Leche
which I have on this week’s show.

Although I prefer “long-handed” methods, my audience sometimes asks for simple ideas that anyone could achieve, no matter what their culinary skill level might be.

On a show years ago I made little pots de creme in beautiful French porcelain-but five years later I made simple parfaits that layered this style of chocolate custard and fresh whipped cream.

So, a simple use of the product might be a
chocolate galette ( with puffed pastry) baked for twenty minutes and topped with whipped cream and fresh raspberries.

Possibly even a little brandy whisked in.

These are simple desserts but they deliver big when I have unexpected guests.

The Toffee Pear Galette is always a hit and pares well with wine and cheese.

By: Christie

Christie — Mon, 28 Jul 2008 02:42:07 +0000

Natty – Fab idea. It would be very nice to bite into a cupcake and find a gooey centre.

Marc – If I had an ice cream maker I would def do that!

Marita – Love the biscuits you made!

By: Marita

Marita — Sun, 27 Jul 2008 23:36:58 +0000

Coming late to the party – I also got several tins with my online shopping order and used it to make Simple Savings Biscuits –

http://leechbabe.wordpress.com/2008/07/05/biscuit-bonanza/

By: Chocolate and ANZAC ice cream sandwiches | Fig & Cherry

Chocolate and ANZAC ice cream sandwiches | Fig & Cherry — Wed, 23 Jul 2008 05:02:17 +0000

[...] you to everyone who played along with my chocolate dilemma. You all well and truly ignited my creativity and I’ve had the difficult task of choosing [...]

By: Marc @ NoRecipes

Marc @ NoRecipes — Wed, 23 Jul 2008 02:07:19 +0000

I’ve never seen this stuff before, but it sounds cool, I love the flavour of sweetened condensed milk. What if you blended it with some milk then poured it into an ice cream maker?

By: Natty

Natty — Wed, 23 Jul 2008 00:53:59 +0000

Hmm… I’d probably shoot it into the middle of a cupcake but I’m on a cupcake kick and am totally obsessed with filled cupcakes. People love them!

I might use it to fill the bottom of some little tartlet shells and top with good cherry preserves. Mmm.

By: Christie

Christie — Wed, 23 Jul 2008 00:16:04 +0000

Tangobaby – Nice try! Maybe if I get a few more cans I’ll start sending them out to testers ;)

Michelle – Another ricotta suggestion – mmmm in choux. I’m very tempted.

We Are Never Full – It definitely lends itself to a tart filling. And mixed with cream? Be still my beating heart!

Laura – Truffles! It may be a little soft – but mixed with something else… it could work. Good one, thanks!

Ju’eta – Um, yes! Hot chocolate anyone? :)

By: Ju'eta Amir

Ju'eta Amir — Tue, 22 Jul 2008 23:28:19 +0000

If you mix it with milk, doesn’t it become chocolate milk?

By: Laura @ Hungry and Frozen

Laura @ Hungry and Frozen — Tue, 22 Jul 2008 22:40:56 +0000

I’ve never seen anything like this before…intriguing. I know I personally would end up eating the whole thing by the spoonful and then bursting into tears. Some kind of cheesecake might be a nice contrast between sweet and tart. If it’s quite a thick mixture, you could roll it into balls and dip it into bitter dark chocolate, et voila! truffles! :)

By: We Are Never Full

We Are Never Full — Tue, 22 Jul 2008 20:36:05 +0000

I was actually wondering if you could whip some cream with a bit of sweetener (sugar or maybe you wouldn’t need any extra sweetener) and then fold in some of the top and fill? Maybe that will cut the richness and make for a really nice tart filling?

By: michelle @ TNS

michelle @ TNS — Tue, 22 Jul 2008 18:40:57 +0000

i’ve never seen this stuff in my life. an aussie thing, i assume? and just to be clear, eating it with a spoon is definitely out, yes?

mix with ricotta. pipe into pate choux. consume in quantity.

By: tangobaby

tangobaby — Tue, 22 Jul 2008 17:40:13 +0000

Send me a can and I’ll see what I can do! ;-)

I thought eating it out of the can for starts, but you’ve already tried that.

By: Christie

Christie — Tue, 22 Jul 2008 04:54:10 +0000

Chris – I think it will definitely work as a sauce.

Rebecca – It’s a little bit chilly here in the Southern Hemisphere for ice blocks! But they’re a great idea – I could freeze them ready for summer! Love your parfait suggestion. Thanks!

Katy – hmmm ice-cream, yum. Maybe with peanut butter – ah, I have an idea!

Angela – I love ricotta! Fantastic idea. A cheesecake immediately springs to mind – this one’s a winner :)

By: Angela

Angela — Mon, 21 Jul 2008 23:15:14 +0000

You could balance the sweetness with ricotta cheese

By: katy

katy — Mon, 21 Jul 2008 20:34:18 +0000

maybe i am just on a frozen dessert kick lately, but what about ice cream or sorbet? or, i just thought, popsicles, except i see that someone has already mentioned it!

By: Rebecca (Foodie With Family)

Rebecca (Foodie With Family) — Mon, 21 Jul 2008 17:47:03 +0000

Sweetened condensed milk, sugar, and cocoa? Sounds like the base of an ultra rich ice cream to me (but what doesn’t these days?)

…or whisk together with some cream and pour into ice pop molds to make fudgesicles.

Perhaps you could cut it a little with some liqueur (chocolate, hazelnut, raspberry, framboise, etc…) and use it in layers alternating with unsweetened whipped cream, crumbled cookies du chois (graham crackers, gingersnaps, shortbread, etc…) or cake, and fresh berries or stone fruits (blueberries, raspberries, cherries, etc…) for the world’s easiest parfait.