Tag: chocolate

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Ad Hoc’s Chocolate Sauce

Ad Hoc chcolate sauce

This has to be a quick post today, as we have a bunch of stuff we need to do outside the home. So, forgive us if it seems abbreviated.

Ad Hoc chcolate sauce
Shiny sauce is smooth sauce.

This week, we need to bring a dessert to a dinner meeting. We knew about it far in advance, giving us plenty of time to decide on what to make. With the heat of summer, we decided to bring the ingredients for ice cream sundaes. Now, we know we could run out and buy the stuff, but it’s not too bad to make some of the ingredients in the kitchen. Let’s run down what we need. Ice cream: Check, we’ll make Triple Vanilla Ice Cream. Fruit sauce: check, how about Cherry Compote? Nuts: check, simply chop some peanuts. Whipped cream: ah, you caught us, we bought a can of the squirty kind. Chocolate sauce: check, this recipe.

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Minty Chocolate Wafers

minty Chocolate wafers
minty Chocolate wafers
Cool mint and crispy chocolate!

Another simple post, since we were gone for part of last week. But, just because the post is simple, it doesn’t mean that the recipe isn’t delicious. After all, these Minty Chocolate Wafers are thin and crispy, like the national brand of chocolate wafers that are oh, so expensive, but with an added blast of mint flavor. And, to top it off, these are super simple to make. What could be better?

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Chocolate, Praline, and Cocoa Nib Tart

Chocolate Praline and cocoa nib tart
Chocolate Praline and cocoa nib tart
It took us years before we tackled this tart.

As soon as we saw this tart, we knew we’d make it one day. It took us a couple of years to work up to it, but we finally did it, making nearly everything from scratch. So, now you know why we had posts for feuilletine and almond-hazelnut praline paste; it was all in preparation for this one dessert. It also turns out that this is our 1000th recipe posted (well, really the fueilletine is number 1000, and the almond-hazelnut praline paste 1001, but both are specific for this recipe, so we’ll consider it number 1000).

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Tempering Chocolate in the Microwave

chocolate covered bear paws
chocolate covered bear paws
Even with tempered chocolate, it seems to get everywhere.

Do you ever melt chocolate to coat something, perhaps caramel, or to use it to dip other items (say, sugar cookies), and are disappointed in how it doesn’t seem to harden? Instead of a hard shell, it stays soft and messy, melting onto your fingers as soon as your touch it. Well, if you’re like us, you’ve researched the matter, and found that your chocolate wasn’t in “temper.” And, you probably found difficult instructions on how to temper chocolate. We know we did. We’ve even tried it and told you about it. But, in that post, someone mentioned an easy way to temper chocolate. Really easy. So easy, it seemed as if it wasn’t true. However, we tried it, and found that it’s really easy to have perfectly tempered chocolate without double boilers, thermometers, or immersion blenders. Really!

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Betterfingers, or Homemade Butterfingers®

home made butterfingers®
home made butterfingers®
Butterfingers®? No! Betterfingers!

We call these Betterfingers because we think anything you make at home is bound to be better. For one thing, it’s fresher; for another, you control the quality of the ingredients and choose the best you can afford, while manufacturers choose the cheapest they can get away with. So, how exactly do you make these Betterfingers? Read on.

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Egg-Less Chocolate Ice Cream (Philadelphia-Style)

philadelphia style chocolate ice cream
philadelphia style chocolate ice cream
Very, very, chocolate!

We need ice cream! Not for us, exactly, although we’ll be having a taste or two, but for a small luncheon that we put together. We decided on chocolate ice cream; in particular, an egg-less, or Philadelphia-style, ice cream. We’d tried vanilla in this style with great success, so we figured chocolate would be just as easy. Wrong!

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Chocolate Ravioli with Mascarpone Filling

chocolate ravioli with mascarpone filling
chocolate ravioli with mascarpone filling
Ravioli for dessert!

Okay, right off the bat, we’ll let you in on a secret. We didn’t use mascarpone cheese for the ravioli you’ll see in these photos. We really used a fresh goat cheese, which turned out really well. It’s just that we think this would be even better with mascarpone cheese, and we plan to use that next time, so we’re going to tell you how to make it using mascarpone.

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