Chocking? Cocoaking? I own a cookbook containing chocolate recipes, and I'm slowly working my way through some of them. So far I've made chocolate cupcakes (with chocolate buttercream icing); chocolate (and chocolate chip) cookies; and tonight I made chocolate brownies. These weren't just any brownies - they had melted dark chocolate, cocoa and chocolate chips in them. The batter was an amazing dark brown colour, and tasted delicious. The cooked brownies would have tasted better, but due to not having exactly the right pan - an 8 inch round rather than a 7 inch square - I had to cook them longer and ended up burning the bottom :( As some might point out, nothing new in my world.
The pinnacle of my chocooking achievements will be if I can succesfully duplicate Roy's chocolate souffles. Nikki, who introduced me to them, gave me the recipe, and I have been ordered to a) test it out and b) iron out all the wrinkles before she comes to visit in December, at which time I am (presumably) expected to wow her with the perfected product. It's quite an involved recipe - at one point you have to refrigerate things overnight! Ah well, can't let Nikki down. I'll just have to plan ahead when I invite some friends over to be guinea pigs.
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