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Old 11-30-2007, 01:18 PM   #21
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So 18 qts, about 3-4 squares of unsweetend baking chocolate.
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Old 12-01-2007, 03:04 PM   #22
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Bumping in hopes that someone can help as the chili is cooking right now. My SIL, a chef, had never heard of it but upon review of the thought process, she agrees it would be a good addition. Just wondering about quantity.
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Old 12-01-2007, 03:16 PM   #23
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I would start with less, and add more along.
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Old 12-01-2007, 03:17 PM   #24
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Put in one square at a time until it tastes good. You will be able to tell.
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Old 12-01-2007, 03:37 PM   #25
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This is a stupid question, should I melt it first?
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Old 12-01-2007, 03:39 PM   #26
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Nope, just drop it in. Like butter it will melt very quickly.
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Old 12-01-2007, 03:54 PM   #27
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Thanks. Right now my worry is it's too hot but I haven't done anything that dramatically different this year.
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Old 03-07-2008, 01:11 PM   #28
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I usually start with 2 Hershey kisses............
then go from there.
I don't want my chili to taste like chocolate but do want it to have that added depth of the chocolate.
Caines idea is a good one................you find that in the Ethnic section of the supermarket at least where I live.
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Old 03-07-2008, 03:24 PM   #29
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I use a Mole sauce. Nice flavors!
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Old 03-07-2008, 03:54 PM   #30
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I go with dark unsweetened chocolate; it gives the chili a richness that is hard to define. Those that don't know it's there say that there is somthing thet they just can't put their finger on.

I also put a bit of cinnamon in sometimes.
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