Chocolate Dessert Recipes, part 4

Here it is!

The final round-up for Sugar High Friday #27: Chocolate By Brand.

These are the last entries for the event and thanks to everyone for their participation.

I was overwhelmed by the number of entries (to say the least…) but was happy there was so much interest in chocolate and was amazed at all the beautiful and well-crated dessert folks are making out there. It was also a pleasure to learn about a few new chocolates and I plan to do a post in the near future to write more about them.

Due to the very high number of entries, over 100, a few photos in this post aren’t included. If you’re one of those who did send a properly-sized photo (100×100) and it’s not here, please re-send it to me and I’ll insert it. Desolé.

Thanks to Jennifer, the Domestic Goddess who came up with Sugar High Friday, the event on which these posts are based.

chocolategingerterrinewithcinnamoncustard.bmp

Starting off is a gorgeous Schokoladen-Ingwer-Tropfen mit Zimtsauce und Mango Püree, a professional-looking, teardrop-shaped river of Chocolate Ginger Tears with Cinnamon Custard and Mango-Ginger Puree which are so pretty, you’ll shed a tear too!
Brigitte used Michel Cluizel couverture from France.

reeses100.jpg

Two great tastes, one great dessert!
Peanut Butter Cup and Chocolate Chip Bars from Lisa Yockelson, using Callebaut chocolate.
Samantha’s raised the bar for bar cookies with these buttery beauties.

famiylstyle.jpg

Karen at Familystyle Food whipped out a simple and sensation Chocolate Truffle Tart. using her ‘embarrassment of riches’ (check out her chocolate stash…it rivals mine!), she plucked one tablet of Nestlé Chocolatier 62% bittersweet chocolate.
And oh, how bittersweet it is…

chocolate_raspberry_truffle_1_1.JPG

Slipping in at the last-minute was Plum who instead of paying the $50 bribe…er…I mean late-fee, sent a photo proving she owns all three of my books. (Now that, ladies and gentlemen, is how you get my attention…or $50 works too, fyi.)
So here’s her Chocolate-Raspberry Truffles. She wanted to use a local chocolate, but ending up using Callebaut 53.8% drops.
(Plum: Are you sure they weren’t 54.6%?)

Abby at Confabulation Cooks goes all-out with Warm Chocolate Pudding using the ever-popular Lindt brand bittersweet, in her adorable new ramekins she broke out (not literally!) just for Sugar High Friday.

moussethmudlside3.JPG

Another adults-only recipe, although a quick visit to Cucina Bella’s site shows a younger-sort rifling through her chocolate stash! She used Trader Joe’s bittersweet chocolate for her Adults-Only Mudslide Mousse with a mature measure of Bailey’s Irish Cream.

Does size matter?
I think you’ll have to decide that for yourself, but Brigid at One More Bite answers the question Does Brand Matter?
In her classic S’mores, she finds that good-’ol Hershey’s hits the spot.
And not that spot…get your minds out of the gutter…

upsidetrini.jpg

And from Trini Gourmet comes a fusion-filled recipe, Upside Down Chocolate Cake with a thin, biscuit-like crust and a cakey, creamy layer of fudge on the bottom. She broke out her Trinidadian chocolate for this special event: Blendo’s.


breadpudding100x100.JPG

Get yer freak on with Chocolate Orange Bread Pudding from Petra at Food Freak. Using fair trade chocolate from Ghana, Fairglobe brand, with 70% cocoa solids.

Gambini came in at the very last-minute with Experi-Mint-Al Brownies with York Peppermint Patties.

yumsugar1.jpg

Over at Yum Sugar there’s no better hit of chocolate than Espresso Double-Chocolate Chunk Cookies using her hometown (San Francisco) favorite, Ghiradelli.
These dunkable drops David deems delectable.

The Pastry Princess entered with White Chocolate & Gingerbread Truffles using Valrhona white chocolate, which she says, “C’est mon plaisir sucre.”
And I say, “Bon Appètit!

modica_sm.jpg

Sara, my Ms. in Milan, at Ms. Adventures in Italy, tortures us with Palline di Cioccolato (Little Chocolate Balls) from Italy. She used her new favorite chocolate, from Modica, a fair trade brand, and lightened it up with mascarpone. I’m still waiting to visit and sample that Bronte pistachio paste (hint…hint…)

LaCerise-ChocolateRuffle1.jpg

Say bonjour to La Cerise, who gives us a video presentation on how to make the fabulous chocolate ruffles on her Meringue d’Automne, Chocolate Meringue Ruffle Cake, from Pierre Hermé. She hauled back Valrhona’s Manjari 64% chocolate from Paris for these chocolate-rich beauties.

jennychocolatepudding.JPG

Jenny Sais Quoi poured through recipes before deciding on Gourmet magazines Milk Chocolate Pudding made with a chunk of Lindt chocolate (she works near a Lindt store…how lucky is that?), and a scoop of Ghiradelli cocoa powder.

chocolate_custard_tart_thumbnail.JPG

Bron made a Chocolate Custard Tart, which looks as smooth as silk, using two different chocolates from New Zealand, Whittaker’s and Equagold. And the final flourish was home-grown raspberries, since it’s summer down under right now.

cardmomaddctChocolate.JPG

Next month’s Sugar High Friday #28 hostess Jasmine, came in with Nigella’s Chocolate Gingerbread Cake using Callebaut chocolate morsels and Fry’s cocoa powder.

Thanks again everyone!

Categories:

Chocolate, Global

Tags:

,

10 comments

  • Yup David, I’m absolutely sure it’s 53.8% cocoa solids (or at least that’s what the packet says).
    It may simply be a quirk of Australian labelling laws, but the product is Callebaut Select 811.

    I can send you a photo of that too if you like!

  • Hee. I’m not sure if working near a Lindt store is lucky….or just plain dangerous.

    This was good fun — so many posts to read and so many recipes to try out! Thanks for hosting it!

  • Thanks for the round-up. Just to clarify, the YouTube video on my post is mine, but I’ve also included a link to the original Alice Medrich video in the post.

  • I just love your blog David. I don’t have one, so my contribution to your Sugar High Friday is this: I made Julia Child’s Bombe aux trois chocolat using Michel Cluizel minigrams in the mousse and the ganache and then used Pernigotti cocoa in a Texas sheet cake for the cake. Decadent dessert for Bookclub night(we discussed My Life in France). Also, sandwiched some Linzer cookies(Eli Zabar shortbread recipe via Ina Garten) with Nutella instead of jam. yummy.

  • What an amazing collection of recipes!

    I’m going to take you up on the invitation to link to late posts in the comments (even though it’s very late). Here is my post. I made Chocolate Velvet Ice Cream with Droste cocoa and Ghiradelli 60% bittersweet chocolate. (There’s some “kosher” terminology in the post, but it’s mostly English :))

  • Hi David,

    What a great round up! I sent you my entry on the 20th, I guess it didn’t reach you. I think I’ll just steal elf’s idea and pop a link to my post here. Cheers

  • Oops, I should mention that I used a bar of Koko Black 60% Dark Chocolate to make a dessert spring roll – Azuki bean, Banana and Chocolate spring roll.

  • Thanks for doing this, David. It looks great!

  • David,
    Didn’t participate this time, but am very impressed with your hosting abilities and with the huge number of really great sounding recipes. I bought some chocolate to make something, but was stopped by sudden illness and am grateful for so many ideas of how I can now use the Scharfenberger and Trader Joe’s chocolates. Many thanks.

  • David, that pistachio cream is yours in exchange for a session of picking your brain for ideas (and maybe a coffee)….the only question is….Milan or Paris?

    PS> Since I can’t get enough of chocolate, I’ve decided to declare World Nutella Day on February 6th. I blogged about it, or you can go to http://www.nutelladay.com but I’m sure to you Nutella is like eating Wonder Bread when you have Squaw or 5-grain bread available! :) Thanks for doing this again. SARA