Originally Posted by choclatechef
Wow. At first I thought.........what in the world have I done now!
ROFLMAO, choclatechef!!!! I never thought of that, but sure see why you'd wonder!!!
Okay... (wringing hands in covetous glee)...
First and foremost, take a knife and chop off a piece of each of the chocolates that you've bought and taste each piece lovingly and slowly...and make a few notes of your findings and opinions, because that is going to go a long way toward helping you know what to do, what might combine well, etc.. Dark chocolate, or bittersweet, is chocolate in its most pure form, no sugar added (which obviously is added to achieve the other forms of semi-sweet, etc.). I am practically addicted to it! And every chocolate maker's chocolates have distinctly different tastes and textures.
When it comes to using high grades of chocolate, I always want to use as few distractions that can compete with the chocolate's flavor in a recipe as possible! Ganache, ganache, ganache, ganache, GANACHE!!! Generally speaking, to make a glaze or coating, combine 1 part cream to 3 parts chocolate. For truffles, combine 1 part cream to 2 parts chocolate. And for a light, whipped filling, combine 1 part cream to 1 part chocolate.
Flourless cake? Oh yeah! Truffles? PLEASE! Chocolate-dipped fruits? Especially some juicy, sweet Driscoll strawberries? Bring 'em on! Bourbon-soaked cherries? DUH! And I would and will make a short ton of cream centers in all kinds of flavors!!!
This chocolate will give an entirely new meaning to brownies, cakes, PIES, and anything else you can concoct! And Sharffen Berger has a wealth of wonderful recipes on its website: www.scharffenberger.com
Oh...HOT CHOCOLATE TO DIE FOR!!!
And here's one to ponder...
Make a ganache of about 1 part cream to 6 parts chocolate, pour it into a square baking dish from 1/8 to 1/4 inches thick and let it cool and then cut it into ribbons and form spectacular decorations for that flourless cake (or the one I'm about to post in Alix's thread) -- thin ribbons shaped like curly ribbon...wider ribbons, in short segments, folded to make a loop then added one by one to create a stunning bow for a topper, with flat ribbons criss-crossing the diameter of the cake, to look like a wrapped package!
Now. Tell me about that 98% one you have...how soft is that chocolate? Does it have any snap at all when you break it?