chocolate intensity

April 22, 2007 at 1:56 pm | Posted in Cakes, Chocolate | 2 Comments

these intense flourless chocolate hearts lived up to its name, although i believe it would be more lethal if i used proper chocolate, instead of dark chocolate couverture buttons. the texture of these tiny little things were soft and almost pudding-like; it slides easily down your throat without much chewing.

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recipe here. one grouse is that i felt the coffee taste came out too strongly. if i do this again, i’ll either make the coffee mixture more diluted or replace it with milk. i’m not a fan of mocha (i’m a purist that way – it’s either chocolate OR coffee, not both) but the boy also said the coffee taste was a wee bit too strong. he said that they were great though. (he can’t really complain, can he?)

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2 Comments »

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  1. hey, i was blog-hopping and i came across your delicious-looking blog. πŸ™‚

    i read what you wrote:
    “i’m a purist that way – it’s either chocolate OR coffee, not both”

    …and i so know what you mean, because i’m like that myself. and now i’m happy knowing that finally there IS someone out there who shares my sentiments! πŸ˜€

  2. yeah, i realised they’re not many people like that! i love my chocolate and coffee, but separately, thank you. πŸ™‚


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