Using Ghirardelli baking bars in recipes. What should I make?!


Question: I don't know why, but I'm really fixated on getting some good chocolate, like Ghirardelli or Lindtt, and making something good with it. Have you done anything like that recently?

There are several different grades of chocolate (semi-sweet, 60% cacao, 100% cacao, etc.) Which ones should I use?


Answers: I don't know why, but I'm really fixated on getting some good chocolate, like Ghirardelli or Lindtt, and making something good with it. Have you done anything like that recently?

There are several different grades of chocolate (semi-sweet, 60% cacao, 100% cacao, etc.) Which ones should I use?

My mom generally has 60% cacao around the house.
Whenever the mood strikes me, I just break it into chunks and dump it into some cookie dough.

Actually, a few weeks ago, I made cookie dough using this assorted tin of Godiva chocolate we had....there was white chocolate, dark chocolate, even darker chocolate, and milk chocolate.

It was really really good.

Ghirardelli Sinful Chocolate Truffles

Ingredients
# 1/4 cup heavy whipping cream
# 16 ounces bittersweet chocolate , baking bars (broken into 1/4 inch pieces)
# 6 tablespoons unsalted butter , cut into small pieces
# 1/3 cup unsweetened cocoa

Directions
1. In a small saucepan, bring the cream to a simmer. Remove from the heat and stir in the chocolate and butter.
2. In a medium sized skillet, bring 1/2 inch of water to a slow simmer. Set the saucepan in the skillet over low heat. Stir mixture just until chocolate has completely melted. Remove from heat.
3. Pour the chocolate mixture into a shallow bowl. Cool, cover and refrigerate until firm, at least 2 hours.
4. Pour the cocoa into a pie plate. Line an airtight container with waxed paper. Dip a melon baller or small spoon into a glass of warm water and quickly scrape across the surface of the chilled truffle mixture to form a rough 1-inch ball. Drop the ball into the cocoa.
5. Repeat with the remaining truffle mixture. Gently shake the pie plate to coat truffles evenly.
6. Transfer truffles to the prepared container, separating layers with additional waxed paper. Cover tightly and refrigerate up to 2 weeks, or freeze up to 3 months.

Award Winning Ghiradelli Brownies

2 Eggs
2/3 c Unsifted flour
3/4 c Sugar
1 ts Vanilla
1/4 ts Baking powder
1/2 c Butter or margarine; melted
1/4 ts Salt
3/4 c Ghiradelli ground chocolate
1/2 c Walnuts, chopped

Instructions:
Heat oven to 350F degrees. Using a spoon, stirr eggs with sugar and
vanilla; add butter. Sift ground chocolate with flour, baking powder,
salt. Stir into egg mixture; add nuts. Spread into greased 8- or 9-inch
square pan. Bake at 350F for 20 to 30 minutes. For extra chewy brownies,
use 8-inch pan and less baking time. For cake- like brownies, use 9-inch
pan and longer baking. Cut into squares.





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