Welcome to Sugar High Friday #27!
You might be saying, it’s not Friday yet, David!
To be honest, I was blown away by the amount of entries and the quality of responses, and decided to start the round-up early in the week to get them all in. Thanks to everyone who participated and although I tried to leave comments on many of your blogs, time didn’t always permit me to, so I thank you all here and now.
So, dear readers, here’s the chocolate entries, based on the theme I chose: Chocolate By Brand. Bloggers made chocolate recipes, including an infinate variety of cakes, cookies, creams, and candies, using a particular brand of chocolate and talked about why.
Veronica at Kitchen Musings was a double-dipper and made Chocolate Chocolate Cupcakes X2, two recipes from two cookbooks…using two chocolates! One recipe with ScharffenBerger and the other using Valhrona.
If you like lots of lick-able chocolate frosting, you’ll love ‘em both.
Over at Winds and Breezes, Treasa used Lindt 70% chocolate for a scrumptious-sounding Chocolate Cake, with chocolate she brings back from France every time she “sets foot in the place.”
(The French are wild over Lindt chocolate, as you’ll see in other entries, and apparently so is Treasa.)
It’s a Rocky Road over at Sui Mai, who used Cailler dark chocolate to bind together marshmallows, almonds, and dried blueberries. And where did she get the chocolate she used? And why did she use that one?
The plot thickens…like her chocolate…
In the Très facile category comes Chocolate Hazelnut Madeleines from Marie-Laurie of Autres Delices using Nestlé chocolate.
Her tiny, shiny, shell-shaped little cakes would make Proust proud!
My Franco-American compatriote stateside, Béa falls for chocolate with a petite Dark Chocolate and Raspberry Cake with Chocolate-Ginger Mousse, infused with ScharffenBerger cocoa powder and Valhrona‘s Manjari chocolate.
Although it seems pretty fancy-pants, Béa makes it all look so easy, mais oui!
Check out Orange-Flavored Milk Rice with White Chocolate Icing from Nemisbéka in Hungary, which her dessert will make you, especially when you see how she uses both Nestlé Caramac bars and Milka hearts from Switzerland.
Lighter-Than-Air Chocolate Roll by Kristin at Dine and Dish, with a heady suspicion of Grand Marnier. Like her chocolate cake roll, Kristin got so light-headed on chocolate she forgot to note which brand she used. When she came back down, she noted it was San Francisco’s Ghiradelli.
Claudia at Food For Food made some very tasty-looking Chocolate Honey Caramels using Valhrona chocolate. Even though she claims the recipe was supposed to be difficult to make, she did an admirable job, as you’ll see…
Across the border in Umbria, Judith at Think On It! got over her aversion to chocolate (!) to participate, and added some chilies to the spun sugar to give it an extra kick. Check out her dessert, simply titled Hot Silk, made with Valhrona, which she says makes everything, including stuff on her other site, a little yummier.
Although the name One Whole Clove doesn’t make one normally think of chocolate, check out Lou’s sinful Boules au chocolat et au rhum. They’re enriched with Montignac 85% sugar-free chocolate, sweetened with maltitol, which she found at her local chocolate shop Cupidon.
Peanut butter in Umbria?
That’s would be Barbara’s Peanut Butter and Chocolate Bars, who put the yum back in Umbria. Because her stash of American chocolate chips were melted beyond recognition, she found recourse in a combination of Nestlé and Italy’s Perugina chocolate, which she used because a friend works there.
We should all be so lucky to have friends like that.
At Bizarre Kitchen Incident , there’s nothing strange about Flourless Chocolate Cupcakes with Salted Toffee Hazelnut Sauce, which she made melting down Nestlé Chocolatier chocolate.
Chellie’s a former professional wrestler, and it looks like a takedown for these over-the-top cupcakes.
Sheryl gives us a real Dutch treat from Holland, with her Dark Chocolate Cake made with the local favorite, classic Droste cocoa. And check out the “Droste Effect“, which was a new one on me.
Cool! Who knew?
Monkeying around in the kitchen was great fun for Alwyn at Tsokolate, who whipped up Chocolate Monkey Bread, a recipe her husband chose the recipe for. She chose the chocolate though, which was was Valor from Spain. I don’t know how you say Monkey Bread in Spanish, or even if it exists, but this is certainly one chocolate dessert you’ll go ape over no matter where you live.
Jocelyn at Brownie Points is really a girl after my own heart, with her version of Zebra-Striped Chocolate Swirl S’mores with Ghiradelli White Chocolate and something I’d never heard of before: Ah!laska Organic Cocoa.
Just broil and bite!
Laura posted a Chocolate Decadence Cake, which packed a wallop-’o-chocolate courtesy of three different kinds of chocolate, from American chocolate-makers ScharffenBerger Ghiradelli, and Hershey’s. She writes, “Dense and moist, the fudge-like consistency is punctuated by pockets of velvety melted dark chocolate.”
Nupur, in a bid for world peace, made World Peace Cookies using Nestlé chocolate and Valhrona cocoa powder.
All I can say, after looking at her results, is that I’m all for peace…more specifically, a piece of one of those dark chocolate cookies.
South of Paris, in Lyon, expat Kari was craving the Dark Chocolate-Covered Espresso Beans from Starbucks (which she said “They still don’t have here…”) so she attempted them herself, using coffee beans from Carrefour. For the chocolate, she used their generic ’1′ brand. How were they? Read all about her dip-worthy delectables.
(Girlfriend, get thee to Bernachon!)
Alice q. foodie requested ‘extra-credit’ for making two cakes in her Devil’s Food Duel (Alice, isn’t an extra chocolate cake enough?) Alice shelled out the big-bucks for ScharffenBerger natural cocoa powder, and compared it with Valhrona Dutch-processed cocoa, and tested various kinds of chocolate…but she didn’t say what she did with any of the ‘extras’. Enquiring minds want to know!
Over at LemonPi, you’ll find a kissable version of Chocolate Domingo Cake made cocoa powder, then slathered with salted-butter caramel. But there’s much debate about which chocolate to use, including pricey Valrhona or Lindt. Did she or didn’t she? Her preference eventually decided.
If you’ve never seen a Milk Chocolate and Cowhide Turnover click to Freya’s Writing At The Kitchen Table. She broke out her precious stash of Green & Black’s organic cocoa powder, which she loves for it’s “intensely dark and rich flavour.”
How does Rich Chocolate Cake with Fair Trade Cocoa sound to you? Well, it looks even better than it sounds. Ulrike in Germany, over at Küchenlatein, used Gepa Fair Trade cocoa. It’s a cake she’s been waiting a year to tackle and test, so this was her chance.
I’d say it was a success!
Une vrai Parisienne, Anne, who calls herself A Foodie Froggy In Paris makes the recipe she cherishes the most: Gâteau au Chocolat aux Biscuits Bruns. She used Lindt, which is hugely popular in France. And one look at her cake, and you’ll see why! Merci beaucoup!
Crossing a few borders, German-speaking Zorra, went from their home in Spain, all the way to Italy for inspiration in making Baci, little crunchy kisses filled with roasted hazelnuts, milk chocolate, and Nutella, all enclosed in a silky-smooth coating of dark Xocriolatachocolate…from Switzerland! It’s a brand even I never heard of. Where can I get some in Paris?