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.
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.
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…
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.
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…
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.
Gambini came in at the very last-minute with Experi-Mint-Al Brownies with York Peppermint Patties.
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!”
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…)
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.
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.
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.
Thanks again everyone!