Download e-book for iPad: Deep Dark Chocolate: Decadent Recipes for the Serious by Sara Perry, Jane Zwinger

By Sara Perry, Jane Zwinger

Darkish chocolate fans will fall head over heels for every of the greater than 60 indulgent recipes in Deep darkish Chocolate. daily treats contain Black Magic Chocolate coffee Cookies and Crunchy Nut Bittersweet Caramel Bars, whereas fancy delights like Papa Haydn's Chocolate Gateau and Little Chocolate Cheesecake with Mocha Affogato supply up impossible to resist decadence. no matter if the recipe demands bittersweet or semisweet chocolate, cocoa nibs, cocoa beans, or them all jointly, every body on the dinner desk may be saving room for dessert! With attractive chocolate-drenched images and a brief primer that finds the necessities approximately this hugely wanted deal with (it's excessive in fit antioxidants!), Deep darkish Chocolate retains the bittersweet-tooth perpetually happy.

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Additional resources for Deep Dark Chocolate: Decadent Recipes for the Serious Chocolate Lovers

Sample text

Dip half of each cookie into the melted chocolate. Place the cookies on the racks to set, for up to 2 hours, depending on room temperature. For a fast set, after 10 minutes, you can slip the wire rack into the refrigerator to chill for no longer than 5 minutes. VARIATION My kids love my Lunchbox Chocolate–Spanish Peanut Cookies. Follow the main recipe, stirring in ½ cup raisins with the chocolate chips and Spanish peanuts until blended. Proceed as directed, but eliminate dipping the finished cookie in chocolate.

Remove from the oven and drizzle the melted chocolate over the top. Using an offset metal spatula, quickly spread the glaze with a few strokes. To fill in any gaps, using oven mitts, tilt the pan back and forth. Let the glaze set for 5 minutes. To create a guide for garnishing the crackers with a single line of topping, prop the 7 extra saltines along the lengthwise inside edge of the pan. ) Using the saltines as guidelines, sprinkle a line of topping down the midsection of each cracker row. If necessary, using your fingers or the back of a spoon, lightly press the topping into the chocolate.

Stir until smooth. In a medium bowl, whisk the flour, cocoa, baking powder, and salt until well blended. Set aside. With a stand or hand mixer set on low speed, beat the butter and sugar in a medium bowl until well blended. Beat in the eggs, one at a time, until fully blended, scraping down the sides and bottom of the bowl as necessary. Beat in the vanilla until blended. Alternately blend the dry ingredients and the melted chocolate into the egg mixture in increments. Using a rubber spatula or wooden spoon, fold in the raisins and walnuts.

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