Wednesday, November 29, 2006

Experiments with chocolate are always good

So we're on this diet and it's working, but the dessert choices are fairly limited in the beginning. One of the choices in the second phase is Pistachio Bark, which is roasted pistachios in melted semi-sweet chocolate, and you break off sections. It's really good.

I bought some Mexican chocolate which is infused with cinnamon, and I've been trying to duplicate a Mexican mocha coffee drink from an Austin coffeehouse. I figured why not mix things up a bit and try the Mexican chocolate with the pistachios, right?

Eh, not so much.

We started out melting the chocolate in a double boiler and roasting the pistachios in a cast iron skillet.

The chocolate is pretty grainy, so it didn't melt into liquid, per se, like the baking chocolate bark does.

After pouring some soy milk in it looked a lot better and creamier.

All you do after that is pour the pistachios in the chocolate, mix and spread out on wax paper. It needs to harden in the refrigerator for at least an hour, but then you (and the bark) are set.

When we use regular baking chocolate, or even semi-sweet chocolate chips, it turns out really delicious, but the Mexican chocolate never totally set, so even after a day in the refrigerator it was malleable. It didn't taste like what we expected either...not bad, but not what we were used to eating. We finally abandoned the idea and have gone back to the baking chocolate.

1 comment:

crose said...