Re: Chocolate question (was oatmeal weirdness)

August 25, 2005

> For my pleasure food, I have developed two forms of chocolate

desserts:

>

> The first is a type of hot fudge, which is made from an equal amount

> of pure chocolate and ghee (ounce to tablespoon) with a heaping

> teaspoon of raw honey per unit of the former combo. I melt it all

> together, then let it cool until " warm, " and eat with a spoon. I'm

> considering trying this on fruit, such as strawberries, or

pineapple,

> which I happen to have in the house now. It is great alone, and

> probably good with those.

>

> The second, which I invented today, was 3 ounces pure chocolate, I'm

> guessing about 3 T ghee, 3 heaping teaspoons raw honey, a capful of

> vanilla extract, and then dried, shredded, unsweetened coconut, by

the

> handful until the mixture was saturated with coconut. This was

mixed

> thoroughly, and then flattened on a saucer and refrigerated. Then I

> peeled up pieces with a knife or spoon to eat with my hands. Yum!

>

What form of chocolate are you using? A powdered form, like pure

cocoa, or a hard form, like unsweetened baker's chocolate? Or maybe

toll house chips? ??

August 25, 2005

On 8/25/05, <toyotaokiec@...> wrote:

> What form of chocolate are you using? A powdered form, like pure

> cocoa, or a hard form, like unsweetened baker's chocolate? Or maybe

> toll house chips? ??

The first time I made it, I used a piece of Baker's Chocolate that was

in the back of the cupboard. However, when I went to buy some more, I

realized that it had milk solids in the ingredients.

So instead I bought-- twice as expensive-- Ghirardelli " Premium Baking

Bar Unsweetened Chocolate. " The only ingredient is unsweetened

chocolate, but it says " May contain trace amounts of milk protein, "

which I assume is from their machines, which also make the milk

chocolates.

I'm not that austere about avoiding dairy, so I consider it dairy-free

so long as there's no actual milk solids added to it.

It's a hard form.

Chris

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