10-03-2008, 03:53 AM | #3 (permalink) |
Getting it.
Super Moderator
Location: Lion City
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Yes. That is I. The chocolate craving post whore!
...if you don't come bearing chocolate? Off with your head!
__________________
"My hands are on fire. Hands are on fire. Ain't got no more time for all you charlatans and liars." - Old Man Luedecke |
10-03-2008, 04:01 AM | #4 (permalink) |
You had me at hello
Location: DC/Coastal VA
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I had a dark chocolate bar from Trader Joes for breakfast.
__________________
I think the Apocalypse is happening all around us. We go on eating desserts and watching TV. I know I do. I wish we were more capable of sustained passion and sustained resistance. We should be screaming and what we do is gossip. -Lydia Millet |
10-03-2008, 04:08 AM | #5 (permalink) |
Tilted Cat Head
Administrator
Location: Manhattan, NY
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Chocolate Rain!!!!
__________________
I don't care if you are black, white, purple, green, Chinese, Japanese, Korean, hippie, cop, bum, admin, user, English, Irish, French, Catholic, Protestant, Jewish, Buddhist, Muslim, indian, cowboy, tall, short, fat, skinny, emo, punk, mod, rocker, straight, gay, lesbian, jock, nerd, geek, Democrat, Republican, Libertarian, Independent, driver, pedestrian, or bicyclist, either you're an asshole or you're not. |
10-03-2008, 04:25 AM | #6 (permalink) |
Leaning against the -Sun-
Super Moderator
Location: on the other side
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Chocolate Man
I sure want to bite his bum!
__________________
Whether we write or speak or do but look We are ever unapparent. What we are Cannot be transfused into word or book. Our soul from us is infinitely far. However much we give our thoughts the will To be our soul and gesture it abroad, Our hearts are incommunicable still. In what we show ourselves we are ignored. The abyss from soul to soul cannot be bridged By any skill of thought or trick of seeming. Unto our very selves we are abridged When we would utter to our thought our being. We are our dreams of ourselves, souls by gleams, And each to each other dreams of others' dreams. Fernando Pessoa, 1918 |
10-03-2008, 05:34 AM | #8 (permalink) |
Eponymous
Location: Central Central Florida
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Vodka! Ever had a chocolate 'tini? Yummmm..
__________________
We are always more anxious to be distinguished for a talent which we do not possess, than to be praised for the fifteen which we do possess. Mark Twain |
10-03-2008, 06:10 AM | #9 (permalink) |
Riding the Ocean Spray
Location: S.E. PA in U Sofa
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Another chocolate lover here. Sometimes for a change of taste I like to spice it up:
Chocolate-Jalapeno Truffles Ingredients 1 tablespoon instant coffee powder ¼ cup boiling water 10 ounce best-quality semisweet chocolate, in small pieces or chips 10 tablespoons (1¼ sticks) best-quality unsalted butter, cold and cut into small pieces 2 or 3 jalapeños, roasted, peeled, seeded, and finely chopped (wear rubber gloves) ½ cup unsweetened cocoa powder, sift onto a plate Directions In a metal 1-quart mixing bowl, dissolve coffee in water. Add the chocolate and set on top of a pan of gently simmering water. When the chocolate has softened completely but is not hot, remove from heat and stir until smooth. Beat in the cold butter a small piece at a time, adding a new piece as soon as the previous one is almost absorbed. Beat with a hand-held electric mixer until creamy, about 10 minutes. Continue beating for a few minutes to cool. (This can also be done in a stand mixer, fitted with the whip attachment.) Add half of the jalapeños and taste. Add more jalapeño to your taste; remember that the heat will intensify with time. Try for a balance of sweet and heat. Scrape into a small, deep container, press a piece of plastic wrap on the surface, and chill overnight, until completely firm. Scoop out small balls and roll in the cocoa powder. Keep refrigerated until ready to serve. Interesting variations: Roll the balls in finely chopped pistachios, almonds or macadamia nuts. Retrieved from "http://en.wikibooks.org/wiki/Cookbook:Chocolate-Jalapeno_Truffles" .........AND/OR............. Mexican Jalapeno Chocolate Cream Cake 4 oz Semisweet chocolate-- (best-quality) 2 tb Kahlua-- or other coffee-flavored-- liqueur 1/2 c Unsalted butter; softened 3/4 c Granulated sugar; plus... 1 tb Granulated sugar 3 lg Eggs; separated,-- at room temperature 1 ts Pure vanilla extract 3/4 c All-purpose flour 1 ts Cinnamon 1/2 c Finely ground almonds-- (blanched) 2 md Jalapeno peppers; seeded,-- de-ribbed, finely minced 1 pn Salt Preheat the oven to 350 F. Butter a round cake pan, cut a round of wax paper to fit and line the bottom, and then butter the wax paper. Set aside. In a small, heavy saucepan over lowest possible heat, or in the top of a double boiler set over simmering water, melt the chocolate with the Kahlua. Stir together until smooth and set aside to cool. In the large bowl of an electric mixer set on medium speed, cream together the butter and 3/4 cup sugar until thick and pale yellow. Still beating, add the egg yolks one at a time, beating well after each addition, until completely incorporated. Turn the speed to low and mix in the chocolate mixture until thoroughly combined. Blend in the vanilla. Add the flour, cinnamon, almonds, and jalapenos and continue beating until combined well. In a separate bowl, with a hand or electric mixer, beat the egg whites with a pinch of salt until they form soft peaks. Add the remaining tablespoon sugar and continue beating until soft peaks are formed. With a rubber spatula, fold one-third of the egg whites into the chocolate batter until thoroughly combined. Then fold in the remaining egg whites gently and continue folding until no streaks of white are visible. Pour the batter into the prepared pan and bake in the center of the oven for 25 minutes. The cake will seem quite soft and underbaked in the center. This is the way it is supposed to be. Let cool in the pan on a wire rack to room temperature or for at least 1/2 hour. Run a thin, sharp knife around the edge, invert the cake onto a cake plate or footed cake stand, and peel off the wax paper. NOTE: This cake can be served plain, dusted with confectioners' sugar and each serving mounded wtih Kahlua-flavored whipped cream. Serves 6 to 8 From: Desserts with a Difference - by Sally and Martin Stone ...............OR if you just want to buy a spicy treat, there are plenty of spiced up chocolates like this: |
10-03-2008, 06:45 AM | #10 (permalink) |
see the links to my music?
Location: Beautiful British Columbia
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10-03-2008, 08:19 AM | #13 (permalink) |
warrior bodhisattva
Super Moderator
Location: East-central Canada
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I just bought a tin of chili & spice cocoa for my snack drawer at work.
Seriously. It was because I was craving chocolate big time.
__________________
Knowing that death is certain and that the time of death is uncertain, what's the most important thing? —Bhikkhuni Pema Chödrön Humankind cannot bear very much reality. —From "Burnt Norton," Four Quartets (1936), T. S. Eliot |
10-03-2008, 08:33 AM | #14 (permalink) |
She's Actual Size
Location: Central Republic of Where-in-the-Hell
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mmmmmm, chocolate.
My favorite: soooooooo good.
__________________
"...for though she was ordinary, she possessed health, wit, courage, charm, and cheerfulness. But because she was not beautiful, no one ever seemed to notice these other qualities, which is so often the way of the world." "Tell me, what is it you plan to do with your one wild and precious life?" |
10-03-2008, 09:01 AM | #15 (permalink) |
The Reforms
Location: Rarely, if ever, here or there, but always in transition
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__________________
As human beings, our greatness lies not so much in being able to remake the world (that is the myth of the Atomic Age) as in being able to remake ourselves. —Mohandas K. Gandhi |
10-03-2008, 11:13 AM | #19 (permalink) |
The Reforms
Location: Rarely, if ever, here or there, but always in transition
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__________________
As human beings, our greatness lies not so much in being able to remake the world (that is the myth of the Atomic Age) as in being able to remake ourselves. —Mohandas K. Gandhi |
10-03-2008, 11:55 AM | #21 (permalink) |
The Reforms
Location: Rarely, if ever, here or there, but always in transition
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__________________
As human beings, our greatness lies not so much in being able to remake the world (that is the myth of the Atomic Age) as in being able to remake ourselves. —Mohandas K. Gandhi |
10-04-2008, 10:26 AM | #23 (permalink) |
Master Thief. Master Criminal. Masturbator.
Location: Windiwana
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they do make chocolate vodka, might work better for the choco-tini thingee.
(that says chocolate on it) and also... oh man, my mouth it watering. chocolate and booze.
__________________
First they came for the Jews and I did not speak out because I was not a Jew. Then they came for the communists and I did not speak out because I was not a communist. Then they came for the trade unionists and I did not speak out because I was not a trade unionist Then they came for me And there was no one left to speak out for me. -Pastor Martin Niemoller |
10-04-2008, 10:40 AM | #24 (permalink) |
Kick Ass Kunoichi
Location: Oregon
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You really want chocolate with alcohol? Try some Godiva chocolate liqueur:
I like it 1 to 1 to 1 with Bailey's and Kahlua, over ice, or in my hot coffee after dinner.
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If I am not better, at least I am different. --Jean-Jacques Rousseau |
10-04-2008, 10:52 AM | #25 (permalink) | |
Evil Priest: The Devil Made Me Do It!
Location: Southern England
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Quote:
Please can you post me some chocolate craving whores?
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Overhead, the Albatross hangs motionless upon the air, And deep beneath the rolling waves, In labyrinths of Coral Caves, The Echo of a distant time Comes willowing across the sand; And everthing is Green and Submarine ╚═════════════════════════════════════════╝ |
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10-04-2008, 11:18 AM | #26 (permalink) |
Deliberately unfocused
Location: Amazon.com and CDBaby
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From the Samuel Adams website:
"Black Lager, Cream Stout and Holiday Porter all contain dark roasted malt which bring out a very distinct chocolate note in the beer. It is this flavor along with its subtle bitterness that matches up well with any chocolate desert. On a side note, the sweetness of the Michigan cherries in Cherry Wheat might go nicely with the fruity flavors in some chocolates." So, the answer to your question is: BEER And to adhere to the theme of the OP:
__________________
"Regret can be a harder pill to swallow than failure .With failure you at least know you gave it a chance..." David Howard |
10-04-2008, 03:05 PM | #27 (permalink) |
comfortably numb...
Super Moderator
Location: upstate
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i'd eat it...
__________________
"We were wrong, terribly wrong. (We) should not have tried to fight a guerrilla war with conventional military tactics against a foe willing to absorb enormous casualties...in a country lacking the fundamental political stability necessary to conduct effective military and pacification operations. It could not be done and it was not done." - Robert S. McNamara ----------------------------------------- "We will take our napalm and flame throwers out of the land that scarcely knows the use of matches... We will leave you your small joys and smaller troubles." - Eugene McCarthy in "Vietnam Message" ----------------------------------------- never wrestle with a pig. you both get dirty; the pig likes it. |
10-04-2008, 04:36 PM | #28 (permalink) |
Getting it.
Super Moderator
Location: Lion City
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I had an amazing dinner last night but there was very little chocolate in it.
I have resorted to making some chocolate mousse for dinner tonight. Details after consumption.
__________________
"My hands are on fire. Hands are on fire. Ain't got no more time for all you charlatans and liars." - Old Man Luedecke |
10-04-2008, 08:22 PM | #29 (permalink) |
Deliberately unfocused
Location: Amazon.com and CDBaby
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Had a cup of hot chocolate a few hours ago.
I'm about to go snitch some of QW's birthday candy.
__________________
"Regret can be a harder pill to swallow than failure .With failure you at least know you gave it a chance..." David Howard |
10-04-2008, 10:00 PM | #32 (permalink) | |
see the links to my music?
Location: Beautiful British Columbia
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Quote:
FUCK YEAH!!!!!!!!!! atta boy grump.............good call |
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10-07-2008, 04:20 PM | #36 (permalink) |
Minion of the scaléd ones
Location: Northeast Jesusland
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Sam Smith's Imperial stout. Great Divide Oak Aged Yeti with a bittersweet chocolate. Third Coast Old Ale. Sam Adams Chocolate Bock. Young's double chocolate stout. Xingu. Orkney Skullsplitter. Makesons XXXX Cream Stout. Dogfishhead 120 minute IPA. Lindeman's Kreik. Pauwel Kwak. There are so many good beers with Chocolate. Look for something malty and dark, either roasty like a stout or porter, or with good dark fruit flavors, either from fermentation like in an old ale or a dubble, or from actual fruit, like Cherries in Kreik. I had a buddy who made a Klingon Stout with prune juice that would have gone nicely with chocolate.
Beer and chocolate.... Mmmmmmmm Rum, Bermuda or Jamaican Dark rum especially goes well with chocolate. Brandy - Cognac or Armagnac. Sloe Gin. Wine does not work all that well with chocolate. More accurately, it ought to work better than it does, but the mouth coating properties of chocolate that are scrubbed so well by beer tend to prevent wine from being tasted properly. But this is nonsense. Sacramental wine is what you need with Chocolate Jesus. It's an immaculate confection.
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Light a man a fire, and he will be warm while it burns. Set a man on fire, and he will be warm for the rest of his life. |
10-09-2008, 01:09 PM | #37 (permalink) |
Addict
Location: The next town over
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Anyone a fan of Chocolate Genius, Inc. (aka Marc Anthony Thompson). Have not heard squat from that dude lately. Love to see him play live again.
__________________
"All it takes to make a difference is the courage to stop proving 'I was right' in being unable to make a difference, to stop assigning cause for my inability to the circumstances outside myself, to be willing to have been that way, and to see that the fear of being a failure is a lot less important that the unique opportunity I have to make a difference." -Werner Erhard |
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