Keep in mind however that if you're making a sauce, you need a lot more milk or other liquid to yield a smooth sauce. I learned that from Alice Medrich, in one of her (always helpful) columns here.
In fact, you should consider checking out from the library Medrich's "Seriously Bittersweet," for a lot more information on using chocolate. She is hands down the expert on chocolate and how to use it (especially, what adjustments are needed for higher percentages of cacao). Have fun! ;o)
Oh my gosh what a treasure! Make a batch of chocolate fudge sauce to keep in the fridge for ice cream cake etc. Chop it up and make some killer salted choc chip cookies with mixed chocolates. Make Cooks Illustrated's Ultimate Flourless Chocolate cake, its amazing! Id even put it in a chocolate Babka and maybe just sprinkle a little extra sugar in with it- Smitten Kitchen has two great recipes.
Brownies! There's generally enough sugar in them to compensate for strong chocolate. Other than that, flourless cake, shaved into sablé/shortbread/cookies/ice cream, some seriously dark pots de crème or mousse, mudslide cookies (a triple chocolate cookie in my repertoire)....really, as long as you enhance it with a bit of sugar, you'll temper its bite a bite.
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In fact, you should consider checking out from the library Medrich's "Seriously Bittersweet," for a lot more information on using chocolate. She is hands down the expert on chocolate and how to use it (especially, what adjustments are needed for higher percentages of cacao). Have fun! ;o)