I am not sure if I can discipline myself to do this regularly, but I have finally started my chocolate dessert sessions. "Fridays would work well..." I thought, as I can share all the cocoa goodies with my dear folks and friends over the weekend. It would be unimaginable to be selfish to have a kg of good chocolate to myself (for fear of gaining the kgs too of course). Once a cookie churning monster, I never baked a tub of cookies, I always made a mountainful. I can't bear to do so much washing for just 40 cookies! At least 200, or enough to feed a few groups of friends! For chocolate recipes requiring tempering, it is also due to practical reasons as well; It is tough to temper small quantities of chocolate. This time round, I tempered 1 kg of chocolate with the seeding method, and I'm already finding it hard to handle the temperature fluctuations.
Loads of patience, good daylight, soothing music would be great ingredients for some chocolate recipes. Though they are no-bake recipes, that 6 hours in the kitchen still feels a terrific baking therapy. 3 Chocolate Barks with the Valrhona 70% Guanaja. I can't be a dessert critic because I am never too picky. I like all 3, so I am going to depend on my friends and folks to give some honest feedback.
Dark Chocolate Bark with Caramelized Macadamia & Orange Grate
Always a macadamia mania, I added orange grate during the caramelizing to add a citrus note.
Dark Chocolate Bark with Demerara & Cocoa Nibs
For lovers of good dark chocolate. The cocoa nibs add a crunch, without taking away the limelight from the chocolate. I hesitated adding demerara, (so I only added for half a tray). The demerara accentuates the bitterness of the cocoa nibs, yet gives a sweet aftertaste. keke.. yummmm.....
Dark Chocolate Bark with Pistachio, Hazelnuts & Salted Pumpkin seeds
Recipe adapted from Chocolate Obsession by Michael Recchiuti & Fran Gage, this has got to be one of best looking chocolate barks around. I really love the purplish pistachios. ^^