When we were in Ecuador we visited a chocolate factory and we brought home a large puck of unsweetened chocolate so for our Ecuadorian reunion I had to use this to make dessert. One because we had bought it in Ecuador, but two because it was a lot of chocolate and would make dessert for a large crowd.
Luckily this came with a recipe on the package, or it would not have known how to use it.
The quantaties were large and the directions a little cryptic, but I think this could be used by halving the amounts and using unsweetened chocolate to replace the large puck which comes in a more conventianal bar.
I melted the butter and chocolate over a very low heat, my stove has a melt setting on one of the burners, and I got to use it for the very first time.
While this was melting I whisked together the eggs and added the vanilla. I also added one tablespoon of chili powder. In this quantaty of chocolate this did not make them hot but just added a little depth of flavour.
When the chocolate was completely melted and was luke warm I added the sugar and the chocolate mixture to the eggs.
Then I folded the flour and salt to the mixture and poured into a large parchment paper lined tin and sprinkled with malden salt.
There was a little too much batter so I baked the remainder in a loaf tin, and this I added another tablespoon of chili powder to replicate the chili chocolate that we had in Ecuador.
I baked these at 350 for about 40 minutes for the small one and 45 for the large one.
I am afraid I do not have a picture of the cut up brownies but anyway they are just plain brownies. These were good brownies and I particularly liked the chili ones, but it was so satisfying to cook with a special ingredient brought back from a trip. Then to share it with people who were there and therefore could also connect to it, made them even better.
Luckily this came with a recipe on the package, or it would not have known how to use it.
The quantaties were large and the directions a little cryptic, but I think this could be used by halving the amounts and using unsweetened chocolate to replace the large puck which comes in a more conventianal bar.
I melted the butter and chocolate over a very low heat, my stove has a melt setting on one of the burners, and I got to use it for the very first time.
While this was melting I whisked together the eggs and added the vanilla. I also added one tablespoon of chili powder. In this quantaty of chocolate this did not make them hot but just added a little depth of flavour.
When the chocolate was completely melted and was luke warm I added the sugar and the chocolate mixture to the eggs.
Then I folded the flour and salt to the mixture and poured into a large parchment paper lined tin and sprinkled with malden salt.
There was a little too much batter so I baked the remainder in a loaf tin, and this I added another tablespoon of chili powder to replicate the chili chocolate that we had in Ecuador.
I baked these at 350 for about 40 minutes for the small one and 45 for the large one.
I am afraid I do not have a picture of the cut up brownies but anyway they are just plain brownies. These were good brownies and I particularly liked the chili ones, but it was so satisfying to cook with a special ingredient brought back from a trip. Then to share it with people who were there and therefore could also connect to it, made them even better.
Writing on any subject is not an easy task, when you write on any subject it is very difficult. Anyone who thinks that he will write something easily on any subject, then his thinking is very wrong, I do not know that perhaps those people will have to put so much mind. Whatever you have written in your post, it has been written very beautifully, you are a person writing a good post, the more you are praised, the less it is.
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