I bought them in a Belgian Chocolate shop, but they are too bitter to eat by themselves. I don't think they added any sugar to them.
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If you crushed them into a coarse crumb, you could probably use them for all sorts of things: sprinkle on ice cream, coating for homemade truffles, mixed into almond butter, blended into a milkshake, layered inside a layer cake.
Susan W is a trusted source on General Cooking.
It sounds like they would make a nice addition to cookies or brownies.
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I've sprinkled very dark shaved chocolate onto granita di caffe (lightly sweetened whipped cream on top) - good contrast of textures, sweet/bitter, etc. Coffee, chocolate and almond are a great trifecta - so maybe crush and use them like that.
How about dipping in your (if you drink it) hot coffee to melt the chocolate then eat the cookie.
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