Chocolate of the Day:
1 oz.
B.T. McElrath Chocolatier
Passion Fruit and Tangerine Bar
Good
Weight: 1 oz. (28.3 g.)/ 3 oz. (85 g.) total bar
Calories: 150 calories (estimate)
Cost: $ Lost info
Purchased from: Lost info
I'm interested in combinations of chocolate and passion fruit. It's hard to make this mixture work. This Passion Fruit and Tangerine bar from B.T. McElrath (Minneapolis, MN) was a good attempt, but swirling white and dark chocolate together confused my taste buds. White chocolate is a good base to let citrus flavors shine through; a heavier solid base of dark chocolate might have wiped out the fruit flavors. However, the two chocolates (and two fruits) might have been one flavor too many.
Change of Subject: Cookies Anyone?
Since today was also Day #1 of Chocolate and Gluten-Free Cookie Week, I took the rest of this bar and cut it up into chunks -- to mix into a gluten-free cookie mix, and added some tangerine olive oil to boost the citrus/fruit flavor. The result: some interesting tasting cookies, studded with passion fruit-tangerine chocolate chunks. There must be an infinite number of variations on chocolate chip/chunk cookies.
My apologies to purists, but recycling chocolate bars to make cookies and chocolate fondue/sauce is a great way to experiment and prevent chocolate from going to waste.
1 oz.
B.T. McElrath Chocolatier
Passion Fruit and Tangerine Bar
Good
Weight: 1 oz. (28.3 g.)/ 3 oz. (85 g.) total bar
Calories: 150 calories (estimate)
Cost: $ Lost info
Purchased from: Lost info
I'm interested in combinations of chocolate and passion fruit. It's hard to make this mixture work. This Passion Fruit and Tangerine bar from B.T. McElrath (Minneapolis, MN) was a good attempt, but swirling white and dark chocolate together confused my taste buds. White chocolate is a good base to let citrus flavors shine through; a heavier solid base of dark chocolate might have wiped out the fruit flavors. However, the two chocolates (and two fruits) might have been one flavor too many.
Change of Subject: Cookies Anyone?
Since today was also Day #1 of Chocolate and Gluten-Free Cookie Week, I took the rest of this bar and cut it up into chunks -- to mix into a gluten-free cookie mix, and added some tangerine olive oil to boost the citrus/fruit flavor. The result: some interesting tasting cookies, studded with passion fruit-tangerine chocolate chunks. There must be an infinite number of variations on chocolate chip/chunk cookies.
My apologies to purists, but recycling chocolate bars to make cookies and chocolate fondue/sauce is a great way to experiment and prevent chocolate from going to waste.
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