Holidays for pure chocolate recipes.


Holidays for pure chocolate recipes.

“Pure chocolate”

Fran Bigelow


Pure chocolate sauce.


Again, with…

Susan Stamberg has introduced the NPR Thanksgiving tradition since 1971.

Mother Stamberg’s cranberries are a delight.

Thanksgiving is drawing near, and then the rest of the holiday. In a preview of the holiday, NPR’s Susan Stamberg bypasses Turkey and welcomes dessert. Especially chocolate

Chocolate sauce figs.


Stamberg talks chocolate expert Fran bigelow, cookbook author of pure chocolate, all things chocolate – chocolate sauce (” the magic of the chocolate and cream “), chocolate, coffee sauce (chocolate and coffee, the combination of natural), and personalized chocolate chip (pick your favorite chocolate bar, and cut into small pieces).

Then, steinberg turned the conversation to the traditional Thanksgiving Day recipe for NPR, which has been a Thanksgiving tradition for more than 30 years. You know, it sounds terrible, but it tastes great. For more information, please click on the top of this page for more… “Links.

Here’s a recipe for Bigelow pure chocolate, discussed in the Stamberg report:

Pure chocolate sauce

When I grow up, we always keep two Hershey chocolate sauces in the house – thick syrup and thin syrup. I prefer the more intense flavor, scoop out of the jar and heat my ice cream sundae.

This mature flavor, the warm sauce taste more luxurious. It’s easy to do, and likes to lick a warm liquid truffle – it’s always in your pantry, and every time you have an emotional shock, make a sundae. Celebrate as an adult by adding your favorite liqueur to the melted chocolate. Make 1 1/2 cups.

1 cup heavy cream

8 ounces vermouth chocolate, chopped.

In a small pot, boil the cream. Remove from heat and add chopped chocolate. Let’s set a minute. Beat with a heat-resistant rubber spatula until smooth. Let it cool down. Place in a container that is warm or stored in a refrigerator.

Reheat and place the container in a basin of warm water until the sauce is warm and flabby.

Chocolate thick coffee sauce.

The weather in Seattle needs good coffee – and we have the best chocolate! In this very simple cheeseless sauce, the aroma of strong coffee brings elegance to the edge. In order to complete the happiness after dinner, join in a small scoop of ice cream or chocolate. Let’s make 1 1/4 cups.

8 ounces vermouth chocolate, chopped.

1/2 cup plus 2 TBSP coffee or triple espresso, room temperature.

In a double boiler, melt chocolate with a low heat. When the chocolate is almost melted, remove the top of the boiler and stir until smooth. Add the espresso and stir until the sauce is smooth. Let it cool down.

Place in a container that is warm or stored in a refrigerator. Reheat and gently serve.

Chocolate made figs.

Sweet soft figs speak to all the senses. They look like amber jewelry, and their mouthfeel melts in the mouth, and the chocolate coating snaps as you bite, and the scent goes straight into the sweet, musky brain region. A glorious FIG makes a complete dessert, or a larger FIG is cut into a portion of the dessert plate. Between October and march, the best super fancy figs are on the market. Look for moist fruit with a soft texture and filling with shape. 24 to 36.

1 cup heavy cream

8 ounces half sweet chocolate, minced.

24 to 36 dry Calimyrna figs, according to size.

1 1/2 pounds of semi-sweet chocolate, flavoured (optional)

Prepare a 9-by-13-inch or one-fourth piece of cardboard lined with parchment.

In a pan, heat the medium heat cream until it starts to boil. Remove from heat. Add the chopped chocolate. Use a rubber spatula to blend until smooth. Pour the mixture into a bowl, cover the top with plastic wrap and place for 6-8 hours at room temperature.

Gently roll with your thumb and fingers, loosen the seeds, soften the meat, and prepare the FIG filling. Insert a wooden or metal string into the hole at the bottom of the FIG and swing it slightly to fill it.

When the ganache is set, gently stir with a rubber spatula. The spoon is packed in a pastry bag with a small round 1/4 inch tip.

Gently hold each FIG stem with your index finger and support the plump fruit with your thumb. Insert the tip of the pastry bag into the bottom of the FIG. Squeeze gently, filling the filling until full and full. Don’t worry about the skin leaking from the figs. They can fix it later.

Place the figs on a parchment pan and place them at room temperature for at least 2 hours. Use a sharp knife to scrape off any extra padding on the outside of the FIG. Plush toys can be stored in an airtight container in the refrigerator. If necessary, remove and return to room temperature for eating or soaking.

Soak, follow the tempering and soaking instructions. Take its stem and dip it into the lower half of each FIG. Place the impregnated fruit on a parchment lined pan and add chocolate. With a pair of sharp scissors, cut off the tip of each stem, which is too difficult to eat before eating.


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