What would you bake with chocolate (not cocoa powder)

Anonymous
I have dark chocolate that nobody will eat so I need to use them as baking squares.
What should I turn them into? I'm mostly familiar with recipes that call for my scharffen berger powder, so would need recipes suited for melted choc.
Thanks for any and all suggestions!
Anonymous
Brownies! There are all sorts of fun variations of that seems too boring. I love David Lebovitz’s cheesecake brownies.
Anonymous
I would whisk them into milk on the stove top for some truly decadent French style hot chocolate.
Anonymous
Freeze them, shatter them with a hammer, and use them as chocolate chips?

Anonymous
make a chocolate fondue and dip fruit and pound cake cubes into it!
Anonymous
Anonymous wrote:Freeze them, shatter them with a hammer, and use them as chocolate chips?



I love this idea, both for the taste and the experience of bashing something with a hammer, but I would add some semi sweet too.
Anonymous
Chocolate mousse or pots de creme
Anonymous
I make a chocolate cake that takes 4 oz of melted chocolate (semisweet, so you'd want to up the sugar in the recipe a bit) and I made a chocolate frosting with another few oz of melted chocolate. I also like to make chocolate ganache to put on top of ice cream or into thumbprint cookies, and you can make that with unsweetened chocolate (heat cream, add sugar if needed until dissolved, then melt the chocolate into the hot cream).
Anonymous
I hide in the closet and snarf them.
Anonymous
OP please let us know what you make!
Anonymous
Assuming that (a) your dark chocolate is bittersweet rather than unsweetened and (b) you own both a microwave and a food processor, I’d suggest

Steamed Chocolate Pudding

(from Microwave Gourmet, page 390)
Even if you have never tried a steamed pudding, you must try this rich and moist one, a dessert to dream about.

Note: this recipe was developed for a 650- to 700-watt microwave. See Ask Barbara for instructions about adapting the recipe for high-wattage (1000-watt) microwaves.

1/4 pound plus 2 tablespoons unsalted butter
8 ounces semisweet chocolate
½ cup (packed) light brown sugar
1 teaspoon vanilla extract
1/2 cup heavy cream
1/3 cup cake flour, sifted
1/2 teaspoon baking powder
3 eggs
Heavy cream for serving (optional)

1. Butter a 9" x 4" ceramic bowl or a 4-cup pudding basin with 2 tablespoons of the butter.

2. Grate chocolate in a food processor. Add remaining 1/4 pound butter, cut into 1-tablespoon pieces, and sugar. Process until thoroughly combined.

3. Add remaining ingredients, except cream for serving, and process to a smooth mixture.

4. Pour into prepared bowl. Cover tightly with microwave plastic wrap. Cook at 100% for 5 minutes, until set.

5. Remove from oven. Pierce plastic with the tip of a sharp knife and cover top of bowl with a heavy plate; this will keep the pudding hot. Let stand for 10 minutes.

6. Unmold the pudding onto a serving plate. Serve warm or cold, with whipped cream if desired.

To make individual puddings. Cook in 2 batches of four 1/2-cup ramekins each for 1 minute 30 seconds.

To make a single, smaller pudding. Halve all ingredients and halve cooking time; cook in a smaller bowl (7" x 4") or 3-cup pudding basin. From this quantity you can, of course, prepare 1 batch of individual puddings.

You can refrigerate and reheat leftovers. I always serve it with fresh strawberries or raspberries and whipped cream (it’s kinda ugly otherwise). Pyrex mixing bowls or custard cups work well for this recipe.
Anonymous

Hot chocolate, of course. Never make it with the powder!

Other than that, I include broken bits of my Callebaut chocolate block in my double chocolate banana bread.
Anonymous
Chocolate Volcano Cakes. I don’t have the America’s Test Kitchen cookbook it came from and I wouldn’t trust that I wrote it down the right way to give it to you from my handwritten recipe.
Anonymous
chop it up for chocolate chunk cookies
Anonymous
Anonymous wrote:Assuming that (a) your dark chocolate is bittersweet rather than unsweetened and (b) you own both a microwave and a food processor, I’d suggest

Steamed Chocolate Pudding

(from Microwave Gourmet, page 390)
Even if you have never tried a steamed pudding, you must try this rich and moist one, a dessert to dream about.

Note: this recipe was developed for a 650- to 700-watt microwave. See Ask Barbara for instructions about adapting the recipe for high-wattage (1000-watt) microwaves.

1/4 pound plus 2 tablespoons unsalted butter
8 ounces semisweet chocolate
½ cup (packed) light brown sugar
1 teaspoon vanilla extract
1/2 cup heavy cream
1/3 cup cake flour, sifted
1/2 teaspoon baking powder
3 eggs
Heavy cream for serving (optional)

1. Butter a 9" x 4" ceramic bowl or a 4-cup pudding basin with 2 tablespoons of the butter.

2. Grate chocolate in a food processor. Add remaining 1/4 pound butter, cut into 1-tablespoon pieces, and sugar. Process until thoroughly combined.

3. Add remaining ingredients, except cream for serving, and process to a smooth mixture.

4. Pour into prepared bowl. Cover tightly with microwave plastic wrap. Cook at 100% for 5 minutes, until set.

5. Remove from oven. Pierce plastic with the tip of a sharp knife and cover top of bowl with a heavy plate; this will keep the pudding hot. Let stand for 10 minutes.

6. Unmold the pudding onto a serving plate. Serve warm or cold, with whipped cream if desired.

To make individual puddings. Cook in 2 batches of four 1/2-cup ramekins each for 1 minute 30 seconds.

To make a single, smaller pudding. Halve all ingredients and halve cooking time; cook in a smaller bowl (7" x 4") or 3-cup pudding basin. From this quantity you can, of course, prepare 1 batch of individual puddings.

You can refrigerate and reheat leftovers. I always serve it with fresh strawberries or raspberries and whipped cream (it’s kinda ugly otherwise). Pyrex mixing bowls or custard cups work well for this recipe.


This one is intriguing, but why grate the chocolate with butter only to then cook it in the microwave. There has to be a way to blend these things on the stove and then add the eggs and then cook? It just seems crazy to process rather than melt together.
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