merstar

How about Red Bean (Adzuki) or Green Tea ice cream? Another idea: Blue Ginger Asian Banana Split http://www.recipezaar.com/170450

Here's a link to the Brownies Bake-Off: http://forums.egullet.org/index.php?showtopic=100443

I'm making these right now. I don't know how they will turn out, but the batter is delicious. How can you go wrong with that much butter and chocolate? Alan ← Ooh - I hope I'm not too late - I should have added in my notes that the baking time is a little too long on these, and I bake them about 32 minutes in a metal pan. Hope you see this!

Yes, you're right.

The brownies aren't greasy at all. They're excellent - great at room temperature or chilled - I prefer them chilled.

I don't know if this is the one you're looking for, but it mixes part of the icing into the batter, and reserves the rest to be used as icing: Triple Delight Chocolate Cake http://busycooks.about.com/od/cakerecipes/...ledelitcake.htm

I prefer the ones with melted chocolate, texture-wise and taste-wise. Although, the ideal one for me includes both chocolate and a little cocoa powder - the combination intensifies the chocolate flavor. Here's one of my favorites, which uses both chocolate and cocoa: Chewy Brownies from Fine Cooking http://www.taunton.com/finecooking/recipes...y_brownies.aspx

The following recipe is basically what I do, except I saute some garlic with the shallots and garnish the finished dish with parsley. Also, I use more butter than indicated, and raise the heat to medium/high after adding the mussels. I usually serve this over linguine. Saffron Mussels http://recipes.epicurean.com/recipe/22696/...on-mussels.html

Put them in a salad with mixed greens, goat cheese or blue cheese, etc. Here are a few recipes from my files that sound really good. (haven't made any of these yet). The first one sounds amazing - I can't find it online anymore, so I'll PM you the recipe if you're interested: Roasted Pear Salad with Chocolate-Scented Goat Cheese and Chocolate and Roasted Pear Vinaigrette Tamarind and Orange Roast Duck With Warm Pear Salad http://www.taste.com.au/recipes/2703/tamar...warm+pear+salad Baby Greens, Pear, Walnut, and Blue Cheese Salad from Bon Appetit http://www.epicurious.com/recipes/food/views/107065

Found this right here on egullet: Cantonese Style red bean dessert soup http://forums.egullet.org/index.php?showto...aded&show=&st=&

Here's one from James McNair (haven't tried this yet). It can be served hot or cold: Hazelnut-Chocolate Soup http://www.recipesource.com/soups/soups/01/rec0145.html

Here's a fantastic Devil's Food Cake, which I've made many times. Make sure you use parchment paper - the cake is so moist, it will stick to the pans like glue. I omit the Fluffy White Frosting (those types of frostings are usually too sweet for me), increase the filling (dark chocolate ganache), and use it for both the filling and frosting. (I use Ghirardelli semi-sweet). Also, I use brewed espresso instead of strong coffee. In addition, I keep this as a two-layer cake, rather than splitting the layers as indicated. Devil's Food Cake With Fluffy White Frosting http://www.godiva.com/recipes/recipe.aspx?id=518

Dorie Greenspan's Chocolate Ganache Ice Cream is fantastic. (from Baking from My Home to Yours). Unfortunately, she left out an important step in the directions, and that is to strain the custard before mixing it into the chocolate mixture. Other than that, the directions are accurate. David Lebovitz's Vietnamese Coffee Ice Cream is absolutely great and ultra easy. (from The Perfect Scoop). I made it less sweet, with a stronger coffee taste, by adding a tsp instant espresso instead of a pinch of dark ground roast, as listed. I also used brewed espresso. (recipe gives a choice of strongly brewed coffee or brewed espresso).

Update: I did these again with the full amount of chocolate chips (1 2/3 cups), and they were even better.

Mini key lime pies or tarts.

Just tried these the other day - very good! (I used about 1 generous cup semi-sweet chocolate chips and omitted the nuts). MAXIMUM CHOCOLATE COOKIES http://www.starchefs.com/chocolate_lovers/...recipe_04.shtml

And Two Fat Ladies! I loved those two!

These are great: Cinnamon Cookies http://www.recipezaar.com/48241 Another great one - you can omit the coconut if you'd like: Jam Thumbprints http://www.foodnetwork.com/food/recipes/re...6_25278,00.html

I've only tried the Chocovic 71% Guaranda and 71% Ocumare. Loved the Guaranda, hated the Ocumare. Is this the Chocovic 70% you're referring to? http://www.amazon.com/Chocovic-Maragda-70%...e/dp/B000OZW7CA ← the Guaranda which uses forastero arriba cocoa from Ecuador and yes is the best of the lot. Chocovic also make a blended Tobago which actually is a 64% that is spectacular, very nice full bodied flavor. M ← Thanks, I'll keep my eyes open for the Tobago.

I've only tried the Chocovic 71% Guaranda and 71% Ocumare. Loved the Guaranda, hated the Ocumare. Is this the Chocovic 70% you're referring to? http://www.amazon.com/Chocovic-Maragda-70%...e/dp/B000OZW7CA

Thanks!

This is a great UK site, but unfortunately, I don't think they sell in bulk: Homepage: http://www.seventypercent.com/home.asp Shop: http://www.seventypercent.com/shop/

Which kind of recipes are you looking for? Cakes? Cookies? Quick Breads? Let me know and I'll see what I can dig up. I have some lower fat quick breads, some coffee cakes and a muffin or two that are light, plus a low cholesterol chocolate cake.

Hi Ruth, looks great!

I've tried their 70% in both baking and ganaches, and found the taste to be a little flat and one-dimensional, in spite of a very strong bittersweet taste.