Text 9570, 78 rader
Skriven 2011-04-13 15:35:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: sweet aromas 204
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 ML> Newman's Organics
 ML> - orange dark chocolat
 JW> Sounds like one I would like.

Lucky for you, it's pretty commonly available. If it's
not to be found up in the frozen north, I'm sure a way
could be found to get a supply there.

 ML> NewTree chocolate
 ML> Sexy (energizing) 73 - with ginger
 JW> Sounds intriguing, although the silly names and claims are
 JW> off-putting.

Offputting indeed. Really irritating. I'll not buy
the stuff, for that reason. Note that my tasting of
the products was financed by others.

 ML> Tranquility (soothing) milk chocolate - lavender and linden
 ML> blossom
 JW> I'll pass on lavender.

Good choice. Not that lavender is intrinsically nasty (it
is a common ingredient in Mediterranean herb blends) but
that we have come to associate it with soaps and powders
rather than more appetizing applications. Similarly with
artificial grape, which these days tends to be associated
with urinal disinfectant.

FICKLIN PORT CHOCOLATE CAKE WITH CHOCOLATE SAUCE
cat: dessert
serves: 12

2 oz (2 squares) unsweetened baking chocolate
1/2 c unsalted butter
1 c sugar
2 lg eggs
1/2 ts vanilla
1/4 ts salt
1/2 c sifted all-purpose flour
1/2 c chopped walnuts (optional)
Port chocolate sauce (recipe below)

This is a confection of chocolate sauce on dense-chocolate
brownie-like wedges. It is a delicious and exotic dessert, with
intense chocolate flavors in harmony with the spirit and vibrancy of
Ficklin's port wine.

Coarsely chop chocolate squares. Heat butter in a heavy saucepan over
medium-low heat until half melted. Add chocolate and stir with a
wooden spoon until chocolate and butter are melted and blended. Remove
from heat. Stir in sugar, stirring until dissolved. Add eggs, one at a
time, and beat with spoon after each addition until mixture is
thoroughly combined and shiny. Stir in vanilla and salt. Stir in
flour. Turn into a buttered 9-inch round layer cake pan and spread
smooth. Bake in a 350 F oven until slightly firm to touch and
toothpick inserted in center shows mixture is a little moist, about 25
min. Let cool in pan on a rack. To serve: Cut into wedges and top
each with warm sauce.

from the Ficklin website

FICKLIN PORT CHOCOLATE SAUCE
cat: sauce
yield: 2 c; tops 12-16 desserts

8 oz semi-sweet chocolate, chopped coarse
8 oz Ficklin Tinta Port

Combine in top part of double boiler over hot (not boiling) water.
Heat and whisk until smooth.

Note: The sauce is the consistency of syrup. It is an excellent
topping for vanilla ice cream, egg-white butter cake or pound cake.

from the Ficklin website
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