I have a 1 1/4 lb box of 64% dark Guittard chocolates. I would like to
use this chocolate for baking. Is there a brownie recipe or one for a
simple chocolate cake that someone could post, please? The ones I have
are for unsweetened chocolate or chocolate powder.

The chocolate is very tasty, but a little too sweet for eating, for my
taste.

I also do not like too much sweetness for my baked stuff. A recipe for
a good chocolate mousse would be fine, as long as the amount of sugar is
not overpowering. Years ago, I had a wonderful recipe for chocolate
mousse from Gourmet Magazine, flavored with orange zest (and juice or
extract?) and served in the hollowed out orange peel halves. I don't
expect anybody to remember it after so many years, but it was a
wonderful dish.

Thank you and happy holidays, Margaret

"Margaret Suran" wrote in message
...
I have a 1 1/4 lb box of 64% dark Guittard chocolates. I would like to
use this chocolate for baking. Is there a brownie recipe or one for a
simple chocolate cake that someone could post, please? The ones I have
are for unsweetened chocolate or chocolate powder.


It sounds like what you really need is the conversion or substitution
procedures for substituting what you have for what your recipe specifies.
I'm sure this could be easily found. Cocoa powder + fat = unsweetened
chocolate. Sweetened chocolate has varying levels of sugar added. Milk
chocolate adds milk powder.

"Margaret Suran" wrote in message
...
snip
I also do not like too much sweetness for my baked stuff. A recipe for
a good chocolate mousse would be fine, as long as the amount of sugar is
not overpowering. Years ago, I had a wonderful recipe for chocolate
mousse from Gourmet Magazine, flavored with orange zest (and juice or
extract?) and served in the hollowed out orange peel halves. I don't
expect anybody to remember it after so many years, but it was a
wonderful dish.

Thank you and happy holidays, Margaret

Hi, Margaret! Happy Holidays to you, too!

While this is not a chocolate mousse recipe, it looked like it might fit
your needs. It calls for less than 1/2 cup of sugar for 8 servings, so I
think it would probably not be too sweet, but you could probably cut down on
the sugar a bit if you want. It's from www.epicurious.com (I tried to find
the chocolate mousse recipe, but they don't seem to have anything like that
on-line).

rona

CHOCOLATE-ORANGE POTS DE CREME
Parisians love chocolate, and cooks in Paris might make this with
Valrhona, one of the best French brands. Begin preparing the dessert a day
ahead.
3 cups whipping cream
8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
4 tablespoons orange liqueur

1/2 cup whole milk
2 tablespoons grated orange peel
2 vanilla beans, split lengthwise
8 large egg yolks
7 tablespoons sugar

Bring 1 cup cream to simmer in medium saucepan. Remove from heat. Add
chocolate; whisk until smooth. Whisk in 2 tablespoons orange liqueur. Spoon
1 tablespoon chocolate mixture into each of eight 3/4-cup custard cups.
Place cups in freezer. Reserve remaining chocolate mixture.

Combine milk, peel and 2 cups cream in medium saucepan. Scrape in
seeds from vanilla beans; add beans. Bring to simmer. Whisk yolks and sugar
in large bowl to blend. Whisk hot cream mixture into yolk mixture. Let stand
30 minutes. Strain through fine sieve set over medium bowl, pressing on
solids. Whisk 2 tablespoons orange liqueur into custard.

Preheat oven to 325°F. Ladle custard over chocolate in cups. Place
cups in large baking pan. Pour enough hot water into pan to come halfway up
sides of cups. Bake until custards are set, about 50 minutes. Remove cups
from water. Stir chocolate mixture over low heat until just pourable if
necessary. Spoon generous 1 tablespoon chocolate mixture over each. Chill
overnight. Serve cold.

Makes 8.

Bon Appétit
December 1997

--
***For e-mail, replace .com with .ca Sorry for the inconvenience!***

Margaret Suran wrote:

I have a 1 1/4 lb box of 64% dark Guittard chocolates. I would like to
use this chocolate for baking. Is there a brownie recipe or one for a
simple chocolate cake that someone could post, please? The ones I have
are for unsweetened chocolate or chocolate powder.

The chocolate is very tasty, but a little too sweet for eating, for my
taste.

I also do not like too much sweetness for my baked stuff. A recipe for
a good chocolate mousse would be fine, as long as the amount of sugar is
not overpowering. Years ago, I had a wonderful recipe for chocolate
mousse from Gourmet Magazine, flavored with orange zest (and juice or
extract?) and served in the hollowed out orange peel halves. I don't
expect anybody to remember it after so many years, but it was a
wonderful dish.

Thank you and happy holidays, Margaret
Lots of recipes for mousse (And everything else!) at recipesource.com
(It's my fav site!)

http://www.recipesource.com/desserts/mousse/

--

MAYA

AA #2152

***Nullum est iam dictum quod non dictum sit prius***
Nothing is said that hasn't been said before.

at Fri, 26 Dec 2003 20:22:12 GMT in ,
(Margaret Suran) wrote :

I have a 1 1/4 lb box of 64% dark Guittard chocolates. I would like to
use this chocolate for baking. Is there a brownie recipe or one for a
simple chocolate cake that someone could post, please? The ones I have
are for unsweetened chocolate or chocolate powder.

The chocolate is very tasty, but a little too sweet for eating, for my
taste.

See my recent repost, " rich, moist chocolate cake" of the recipe
originally posted under "Cake Recipe - Chocolate Death", for the cake part
of Chocolate Death. CD itself is complex, but the cake part is simple and
excellent. Also see my posts substituting semisweet or bittersweet in
recipes asking for unsweetened chocolate, especially in regards to
brownies.

I assume you have "L'Harmonie"? IMHO this is very good, so the cake recipe
will work well with it.

--
Alex Rast

(remove d., .7, not, and .NOSPAM to reply)

Alex Rast wrote:


at Fri, 26 Dec 2003 20:22:12 GMT in ,
(Margaret Suran) wrote :


I have a 1 1/4 lb box of 64% dark Guittard chocolates. I would
like to
use this chocolate for baking. Is there a brownie recipe or one for a
simple chocolate cake that someone could post, please? The ones I
have
are for unsweetened chocolate or chocolate powder.

The chocolate is very tasty, but a little too sweet for eating, for my
taste.


See my recent repost, " rich, moist chocolate cake" of the recipe
originally posted under "Cake Recipe - Chocolate Death", for the
cake part
of Chocolate Death. CD itself is complex, but the cake part is
simple and
excellent. Also see my posts substituting semisweet or
bittersweet in
recipes asking for unsweetened chocolate, especially in regards to
brownies.

I assume you have "L'Harmonie"? IMHO this is very good, so the cake
recipe
will work well with it.


Yes, it is Harmony, but it comes packaged differently, in little 1.75 oz
boxes with five little foil wrapped chocolate bars in each tiny box.
Or, perhaps it came the same way before and I forgot.

I got them at the Chocolate Show in November. The chocolate does not
seem to be as flavorful as it was before. I had a lot of it and gave
some of it as Christmas gifts, but I still have more than a pound left
over for baking.

Thank you for the recipe for the Death By Chocolate Cake. I may try it,
if I don't use it for Mousse.

Right now, I feel too lazy to make anything. I baked too much the last
few weeks, for Chanukah, Christmas and just for visitors who dropped in.

MAYA, thank you for the URL for the dessert recipe site. I have already
added it to my recipe folder and will try several things in the near
future.

A healthy and happy and sweet year to all, Margaret

at Tue, 30 Dec 2003 03:54:25 GMT in
.net,
lid (Margaret Suran) wrote :

Alex Rast wrote:


at Fri, 26 Dec 2003 20:22:12 GMT in ,
(Margaret Suran) wrote :


I have a 1 1/4 lb box of 64% dark Guittard chocolates...
See my recent repost, " rich, moist chocolate cake" of the recipe
originally posted under "Cake Recipe - Chocolate Death", for the
cake part
of Chocolate Death. ...
I assume you have "L'Harmonie"? IMHO this is very good, so the cake
recipe
will work well with it.


Yes, it is Harmony, but it comes packaged differently, in little 1.75 oz
boxes with five little foil wrapped chocolate bars in each tiny box.
Or, perhaps it came the same way before and I forgot.


That's the "retail package". I think it's awkward and a bit silly - they
should sell as one 50g bar rather than 5 smaller mini-samplers (which are
pretty useless for sampling, anyway). Still, the chocolate is good. It's
better to buy it in the 275 g baking bar or the 1 kg bloc.

I got them at the Chocolate Show in November. The chocolate does not
seem to be as flavorful as it was before.

How have you stored it? I can't imagine chocolate would deteriorate
appreciably that fast unless your storage method were very inadequate.

Thank you for the recipe for the Death By Chocolate Cake.

Technical nomenclature note - the particular cake recipe I posted is called
"Chocolate Death", not "Death by Chocolate", which is a different group of
(rather unrelated) chocolate cakes. AFAIK the "Chocolate Death" name
applies only to the cake I describe. In any case, you're welcome.

I may try it,
if I don't use it for Mousse.

IMHO L'Harmonie isn't really the best fit for mousse - it's a bit too
sweet, and has nutty components that, again, disappear in mousse. Chocolate
mousse suggests an aggressively fruity chocolate - some Valrhona chocolates
are good for it, as well as most of the Bonnat line.

With its nutty flavour, L'Harmonie is great in tortes, or in cookies. The
key point is to minimise mixing with dairy, especially cream which will
flatten out the nutty flavours completely.


--
Alex Rast

(remove d., .7, not, and .NOSPAM to reply)