Half of 105's hazelnut cup & my chocolate
So, today we paused, as you might say, for a delightful chocolate interlude. 105 has a couple of desserts that make glorious use of raw chocolate. Desserts that are so rich, I have taken them home and eaten them over three days. Me. I know, right? I have had various raw chocolates before. Little things 1″ x 2″ things that cost $10 and are – ok. gritty. Not great. But the stuff at 105 has just been luxurious. And we put our hands to some of it today. The chocolates to the right in the photo are mine – they are hard, dark chocolates with a sprinkling of orange rind on one and fresh ginger on the other. Well – it was successful but not without stress. Hard chocolate is fuh-uh-uh-uh-ssy. But Megan – the chocolate gal – stepped in and tried to give us as much as she could of the science in the couple of hours we had. Basically: Temperature, temperature, temperaure. It will take practice. But I am up for it. I had some left over and I am half-way through making the raw version of my mom’s rice krispie chocolate pie shell with coffee ice cream. Wish me luck.
So why raw? What they are saying is that raw chocolate has a bizillion good things in it that we humans just need and crave (I’m there). But all that good stuff gets diluted and polluted by emulsifiers and stabilizers and all that’s needed to industrialize it and have it last on the shelf. Raw chocolate could be my next whole food.
popping chocolates out of the mold
Uh oh, we’re in trouble.
yipper. with any luck.