LOL Al, emergency chocolate is a new one on me
Pat
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Last edited by Paul Sabucchi; 08-31-2018 at 12:47 PM.
Be sure to try it Al, your family will love it specially if it's served with raspberry sauce and perhaps a bit of whipped cream! Ghirardelli would be a great dark chocolate to make it with.
I agree with just about any chocolate being considered 'emergency' food - that's what it is for sure - when you crave it, it's an emergency, so it's good to have it on hand !
Btw, Al, when you make it I suggest you allow it to fully set up in the fridge overnite.
I had some of mine last night after it had been in the fridge for several hours, and it was excellent but still a wee bit too soft.
I had a small sliver again this morning after setting up the whole night, and it was firmer, and the consistency smoother.
Paul... you are preaching to the choir here... you sold me after the word chocolate...
Al... great idea. Right next to the batteries and the flashlight. Good thinking.
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Batteries, flashlights, chocolate, beer,wine, salsa and chips and I think you can weather a storm for a while Jenene.
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A current “must have” for my emergency chocolate supplies-hurricane season and I’m getting ready!
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I've never thought that peanuts went well with chocolate. All other nuts, yes. But then, I'm not fond of peanuts except for boiled ones.
Mama Bear
...other people's chocolate....LOL.....you get one bite offered only, and now that wouldn't be enough...LOL...off you go like a mad person with one vision in mind....have to get chocolate.....have to get chocolate...got to......
..a big chocolate fan here...
I 2nd the "Chunky" bars...
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Good for you, Patty - thanks for trying the recipe - glad you found it easy to make, cause it really is - I'm sure you & your guests will quite like it - You'll be pleased when you cut into it after it's been setting up in the fridge overnite - very different from when you pulled it out of the oven the day before, when it might have been giggly and perhaps seemed a bit fragile.
I like to serve it cold right out of the fridge - without letting it get to room temp - I think it tastes better than when it softens up a bit after warming up.
Looking forward to your telling us about your guests' reaction to this dessert.
Glad to hear it, Patty - that's wonderful !!!!
Now, some of you others who thought the recipe sounded good should definitely try it - right ?
So I love chocolate, the darker the better. I will take a few tablespoons of Skippy creamy peanut butter and stir in a large handful of Nestle toll house morsels... As to chocolate stout (beer) the brewery in town makes a chocolate white stout (think consistency and color of a light beer with the stout and chocolate flavor).
I bought a bag of Peanut butter M&Ms the other day only to find they were defective as everyone of them had a W printed on it instead of an M.
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Just stirring up a batch of my favorite Dark Chocolate Gelato :-D
My last batch was pistachio. . . and though it came out really good, I couldn't wait to finish eating it so I could make my favorite dark chocolate.