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(Some Food Nut)   Fark Food Thread: The love for chocolate runs deep. Eat it as candy, drink it hot, make a nice mole. Bake it into pastries and cakes or serve as ice cream. Barring a shovel to pack it into your maw, show us how you include chocolate in your food   ( thestonesoup.com) divider line
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868 clicks; posted to Main » on 18 Jul 2013 at 5:00 PM (4 years ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»

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2013-07-18 02:51:59 PM  

chocolate fried pie thread link in profile.
2013-07-18 02:52:09 PM  
If we're looking for outside the norm uses for chocolate, I find it goes well in a lot of chile recipes.  I've also included it in a rub for smoking meat.  And mole, of course.
2013-07-18 02:52:34 PM  
This Oaxacan Black Mole is, by far, the most complicated and involved recipe I've ever made. It uses nearly thirty different ingredients, many of which had to be tracked down a specialty grocers, and took me nearly an entire day to complete.

That said, it's also easily the best mole I've ever had in my entire life, and probably the best thing I've ever cooked. It's absolutely worth the effort if you're willing to devote the time and effort.
2013-07-18 02:54:20 PM  
I admit to a fondness of those itty-bitty individually-wrapped Hershey bars - which is weird because individually-wrapped European cheese triangles annoy the ever-living piss out of me.
2013-07-18 02:54:25 PM  
Good dark chocolate in chili is a good thing.

Cocoa powder also is a good ingredient in dry rub for chicken.
2013-07-18 02:54:57 PM  
I like to sprinkle Ovaltine on my ice cream.
2013-07-18 02:57:06 PM  
farm4.staticflickr.comView Full Size

It's pronounced Shock-oh-la

2013-07-18 03:02:28 PM  
I'll throw up a couple of pics since green:
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i291.photobucket.comView Full Size
2013-07-18 03:04:10 PM  
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2013-07-18 03:06:16 PM  
I've sampled Dogfish Head's Theobroma
2013-07-18 03:10:13 PM  
Best chocolate desert I have ever tasted.

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At Wolfgang Pucks in Vegas. Sadly, it isn't on the menu anymore :(
2013-07-18 03:12:46 PM  

msupf: Good dark chocolate in chili is a good thing.

Yes, I put cocoa powder in my chili.  It gives the chili a depth.

On the sweet side, I just got through with a package of Tim Tams my sis brought to me from Australia.
2013-07-18 03:13:48 PM  
Creole Creamery ice cream shop here in New Orleans does a Mexican chocolate ice cream that is dark chocolate with chile powder.  It is insanely good, if you like dark chocolate.  I occasionally make a dark chocolate and espresso gelato at home that my wife likes.
2013-07-18 03:18:48 PM  
Eh I prefer vanilla.
2013-07-18 03:18:58 PM  
It's good in chili.

Beef (I usually do ground since that's what I have around most often), kosher salt, white and black pepper, ground cumin, chili powder, oregano, cayenne pepper, chopped onions, diced garlic, chopped jalapenos (sometimes bell peppers as well), tomato paste, beer (New Belgium Snow Day is the only beer I use in chili), diced tomatoes, chicken stock, beans (usually I do a mixture of black or kidney or pinto), bittersweet chocolate shaved - just a couple of ounces, and masa harina to thicken it up. Corn can be pretty good in it, too.

I don't measure things, just kind of eyeball it and flavor to taste. You can mess around with how much chicken stock/beer and flour you use depending on how thick you like your chili. I usually cook it all on the stove first then throw it into a crockpot and let it sit for a few hours.

Obviously, serve it with some cornbread. You can do regular chili toppings with it if you want.
2013-07-18 03:22:07 PM  
Dark chocolate is like a medicine I take in the morning. Currently loving Trader Joe's 72% chocolate, toffee and almond and caramel sea salt is delicious. TJ's has some great prices on high end squares of chocolate, and TJ's chocolate is mostly free trade organic certified stuff. (A LOT of chocolate out there is made through slave labor or at best unaudited conditions.)
2013-07-18 03:23:56 PM  
I also use it in chili. I make chocolate croissants, chocolate blackout cake, but I love using it in rubs for grilled beef and lamb. I also pour hot espresso over a wedge of mexican chocolate. Yum.
2013-07-18 03:50:20 PM  
I didn't know what "mole" was, had never heard of it, but I googled it and found this. I won't eat for weeks.
2013-07-18 03:55:04 PM  

Slaxl: I didn't know what "mole" was, had never heard of it, but I googled it and found this. I won't eat for weeks.

Instead of googling you could have clicked on the link dude posted.
2013-07-18 03:59:42 PM  
I use cocoa powder in my honey-brined grilled chicken.
2013-07-18 04:01:42 PM  
I am a chocoholic. I rarely make it a day without it. My favorite form of chocolate is the brownie. The best brownies are made from scratch and with dutch processed cocoa- not some pansy ass mix. Quality cocoa makes all the difference. Alton Brown's recipe is my preferred method. Consistently ooey gooey- not cake like. I actually committed it to memory after making it only once I like them so much. The tick is to really whip up the eggs with your stand mixer before adding in the sugar.

Soft butter, for greasing the pan
Flour, for dusting the buttered pan
4 large eggs
1 cup sugar, sifted
1 cup brown sugar, sifted
8 ounces melted butter
11/4 cups cocoa, sifted
2 teaspoons vanilla extract
1/2 cup flour, sifted
1/2 teaspoon kosher salt
Preheat the oven to 300 degrees F. Butter and flour an 8-inch square pan.

In a mixer fitted with a whisk attachment, beat the eggs at medium speed until fluffy and light yellow. Add both sugars. Add remaining ingredients, and mix to combine.

Pour the batter into a greased and floured 8-inch square pan and bake for 45 minutes. Check for doneness with the tried-and-true toothpick method: a toothpick inserted into the center of the pan should come out clean. When it's done, remove to a rack to cool. Resist the temptation to cut into it until it's mostly cool.

SERVINGS: 16 (PER BROWNIE); Calories: 243; Total Fat: 13 grams; Saturated Fat: 8 grams; Protein: 3 grams; Total carbohydrates: 28 grams; Sugar: 22 grams Fiber: 1 grams; Cholesterol: 83 milligrams; Sodium: 82 milligrams
2013-07-18 04:04:42 PM  
Found the recipe!

Sup, Farkers! It's time to grill up some drumsticks!

(Audience Shill: "Not a lot of meat on WOODEN STICKS.")

CHICKEN drumsticks, you tool.

Get yourself about three pounds of drums (assuming you're cooking for a crowd, otherwise you'll have to scale the recipe. Put 'em in a zip-top bag (gallon size) and add 3/4 cup of DAT KOSHA SALT, 1/2 cup of honey, and a quart of water. Seal and massage back roughly to mix. Put in spill-proof container and pop it in the fridge for an hour and a half.

That's right, you're BRINING!

(Audience Shill: "Big whoop. Salty chicken."

Ah, but you lack knowledge of what that salt does, Minumus Dickus! The salt denatures the proteins, causing them to unravel and form a barrier that keeps the internal juices from leaking out. This makes for JUICY chicken!

While that's brining, mix the following in a little bowl: 1 tbsp curry powder, 1 tbsp chili powder, 2 tsp cocoa powder-

(Audience Shill: "You're gonna make chicken brownies?")

No, but I do see a turkey who's full of sh*t.

1 tsp Adobo powder (without pepper if you can swing it), 1 tsp ground cumin, and 1 tsp paprika (hot smoked if you can swing it).

Contemplate sides. Can't go wrong with cole slaw.

Once the hour and a half is done, drain the bag of brine and lay the drums on a cooling rack set in what you'd normally use to bake cookies. Professionals call them "half-sheet pans." You probably omit the first word. Pat 'em dry (do not rinse!), add the rub to the bag, and add the chicken back in. Shake until coated, then remove the chicken, put it back on the rack, leave 'em alone for half an hour.

Fire up your grill. If you have a gas grill, it may have wonky hotspots that you can't fix. Try not to burn the skin. Preheat, then reduce heat to medium (if charcoal, you probably know what you're doing, but leave a blank spot with no coals where chicken can sit without being directly above the heat). Lube up the grill and put your drums on, skin side down. Cover and check occasionally for flare-ups.

Every 3 minutes or so, turn drums a quarter turn. If you have little steel thingies that can take the heat, standing a drum on its side becomes easier. After 10 minutes of cooking, kill Burner 2 on your gas grill and move the chicken to that side. Crank Burner 1 up to max and cover. If charcoal, place the chicken on the spot that DOESN'T have coals under it. 10-20 minutes later, you want them to pass 165 on the ol' instant read thermo (and if you don't have an instant-read thermo, you really need to get one. Like NOW). Pull 'em and let 'em rest for five minutes.
2013-07-18 04:07:47 PM  
It's the wrong time of year for my hot chocolate recipe, so forgive me for not hunting it down.
2013-07-18 04:18:04 PM  
Oh, did someone say chocolate?  How about  Dark Chocolate Crème Brulée?

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2013-07-18 04:29:32 PM  
I just finished making some ricotta for tonight's dinner (main course will be roasted garlic herbed ricotta gnocchi) and made more than I need. Now I'm wondering how some cocoa ricotta gnocchi would turn out. Maybe do like a standard ricotta gnocchi without the parm (ricotta, egg, flour), add in some cocoa powder, bit of instant espresso powder to deepen the chocolate flavor, some sugar and make a nice fruit coulis or some other dessert sauce, top with some crumbled meringue for "parm" (maybe)....

I gotta ponder that one for a while.

I do love putting coffee or powdered instant espresso in chocolate goods, not for the coffee flavor, because I don't use enough you can taste it, but it does help intensify and deepen the chocolate flavor. I'll dig up my standard chocolate cake recipe and the most awesomest chocolate frosting recipe and post them in a few.
2013-07-18 04:37:13 PM  
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Just skip the middle-man and inject it into my veins already!
2013-07-18 05:05:26 PM  
Baked chocolate ravioli with mascarpone filling sprinkled with powdered sugar.
2013-07-18 05:07:21 PM  
I make killer hot chocolate

1/2 cup water
5 Tbsp sugar
3 Tbsp organic cocoa powder
2 Tbsp Black Onyx Cocoa Powder
1 tsp Ras el Hanout
1/4 tsp Alderwood smoked fine sea salt
1 Tbsp real vanilla
3 1/2 cups milk
Also you need a spring whisk.  They looks like this.
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Put the water and sugar in the pt and heat them up stirring constantly. Remove from heat once sugar has melted and add all the remaining dry ingredients. Put back on heat and stir. Once cocoa powder has melted add half a cup milk and stir. Once that is fully blended add remaining milk and stir until warm. Remove from heat. Add vanilla and serve. Serves 4. Some people prefer more sugar.
2013-07-18 05:08:16 PM  
pt = pot

2013-07-18 05:08:38 PM  
I'm part canine so I can't digest theobromine.
2013-07-18 05:11:11 PM  
I like me some quality chocolate desert but most of the time I just go with the shovel method. It's cheaper and more efficient.
2013-07-18 05:11:37 PM  

I don't know how they do it, but nobody does chocolate better. They'll ship too.
2013-07-18 05:12:05 PM  
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Mmmm...  Grilled chocolate sandwiches...
2013-07-18 05:16:38 PM  
It's a magic secret ingredient

You can add it to a lot of dishes - we love sweet things but don't expect it in a meat or vegetable dish, so guests love it but can't figure out what you've done

a few little squares of choc stirred into a casserole just before serving

any dish that calls for grated cheese - substitute grated white choc for all or half of the cheese

grate over hot steamed green veges just before serve

add to a sauce or gravy
2013-07-18 05:17:49 PM  
2013-07-18 05:18:12 PM  
Can we have these threads posted earlier in the day for those of us in bEST?
2013-07-18 05:19:02 PM  
This farkette is allergic to cocoa. But I make a mean assed hot white chocolate!
2013-07-18 05:19:13 PM  

pag1107: I've sampled Dogfish Head's Theobroma

That shiat did weird things to my head. It had overtones of chocolate, charcoal, feet and burning plastic. It was interesting, but maybe not a second time. A friend of mine told me the bottle might have gone off, he's had it on tap and it was weird but not *that* weird.
2013-07-18 05:20:55 PM  

LaughingRadish: [know.burrp.com image 456x342]
Mmmm...  Grilled chocolate sandwiches...

I've made something like that, nutella + peanut butter + toast.
2013-07-18 05:21:25 PM  
Melt some quality chocolate like Hershey's into the middle of a Kraft grilled cheese. Then blend the entire sandwich into a fifth of grain alcohol. Sprinkle some fennel seeds on top, garnish with a slice of ham, and serve.
2013-07-18 05:21:29 PM  
dammit now I need chocolate
2013-07-18 05:23:03 PM  

quickdraw: 1 tsp Ras el Hanout

More people need to know about this spice mix. It's good. My wife got it from a friend of ours, she put it in some fruit bars and some casseroles, it was good with both the sweet and savory.
2013-07-18 05:24:17 PM  
Fark this thread, I'm on a diet.

/I feel my third chin growing
2013-07-18 05:24:22 PM  

quickdraw: dammit now I need chocolate

This is how you tell a mere chocolate enthusiast from a true chocoholic, the word want is replaced with need.
2013-07-18 05:26:32 PM  
My cheap chocolate bar of choice is Lindt, they're not so expensive but they do a good job with 70% and 85% cacao. I've had their 99% cacao bar, that's a very intense experience. I'm also happy with the local (Somerville, MA) Taza stone-ground chocolate disks. I love the gritty mouth feel. My wife knows I'll try just about anything, so she's always bringing home weird hand-made bars when she finds them.
2013-07-18 05:26:59 PM  
I can't put my hands on the original recipe for this, but this is the general gist.

Chocolate Overload

In a standard round layer cake pan, prepare a single batch of your favorite dense gooey brownie recipe. Turn that out onto a cardboard cake circle and chill overnight.

Prepare a batch of chocolate mousse.  Using half the prepared mousse, spread a thick layer over the top of the brownie, making sure not to let it overflow the sides.  Let cool completely.

Make a single layer of a good scratch chocolate cake.  Let the cake layer cool and slice horizontally to make two thin layers.  Top the brownie layer with one, spread the remaining mousse on it and place the second layer over it.

Make a batch of chocolate ganache.  Spread an even layer over the whole stack.  Chill until set.

Make up a batch of chocolate meringue.  Pipe onto a sheet of baking parchment in fanciful patterns of your own devising.  Bake as directed, let cool and decorate your masterpiece with them.

When ready to serve, have a batch of warm chocolate bourbon sauce standing by.  Spoon 2 - 3 tablespoons of warm sauce onto the serving plate, then top with the slice of chocolate apocalypse.

Eat.  Enjoy your chocolate induced coma.   I recommend more of that good bourbon to accompany it.
2013-07-18 05:28:35 PM  
I like chocolate OK. I like brownies.It's one of my favorite ice cream flavors. But I doubt I eat it more than once a month. Popcorn, now; I could eat that twice a day. And don't get me started on bacon.

Bashar and Asma's Infinite Playlist: Melt some quality chocolate like Hershey's into the middle of a Kraft grilled cheese. Then blend the entire sandwich into a fifth of grain alcohol. Sprinkle some fennel seeds on top, garnish with a slice of ham, and serve.

I was beginning to work up an enraged reply about how Hershey's sucks before I finished reading. NIce!
2013-07-18 05:29:03 PM  
Chocolate stout is best stout. That is all.
2013-07-18 05:29:24 PM  

Evil Mackerel: LaughingRadish: [know.burrp.com image 456x342]
Mmmm...  Grilled chocolate sandwiches...

I've made something like that, nutella + peanut butter + toast.

Must try with bacon!
2013-07-18 05:29:59 PM  

Bashar and Asma's Infinite Playlist: Melt some quality chocolate like Hershey's into the middle of a Kraft grilled cheese. Then blend the entire sandwich into a fifth of grain alcohol. Sprinkle some fennel seeds on top, garnish with a slice of ham, and serve.

What alias does this glass of heaven answer to?
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