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    You are in: Home / Cookbooks / BITTERSWEET, Come To The Dark Side
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    60 recipes in

    BITTERSWEET, Come To The Dark Side

    Welcome to Bittersweet, the best of all chocolate. Please enjoy
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    Chocolate biscotti with a creamy chocolate topping! If you can't find hazelnuts, other nuts can be used, such as pine nuts, almonds, walnuts, even cashews! Adapted from BH&G magazine.

    Recipe #367296

    1 Reviews |  By Nif

    Michael Smith says: "I'm addicted to chocolate and always look for a way to work it into a treat, especially with coffee. Together they make mocha. This coffee flavoured chocolate cake batter baked in coffee cups looks like a cup of coffee – until you cut into it!". Enjoy!

    Recipe #408402

    4 Reviews |  By Annacia

    Pour this warming treat into a heated vacuum bottle to take to the rink. Whipped cream and crushed chocolate-covered malt balls would make it even more special. Quality chocolate (such as Lindt) gives the creamiest texture.

    Recipe #339107

    1 Reviews |  By Annacia

    This easy recipe will make either type of chocolate ice cream with no custard to cook with or without an ice cream maker! Prep time includes 50 mins of pre chilling. Please note that both myself and the first reviewer got "micro chips" of chocolate instead of it being entirely smooth. I don't know if that will happen all of the time OR if it will happen with the white chocolate. We both enjoyed the tiny chips very much though.

    Recipe #461636

    2 Reviews |  By Annacia

    From Baking for All Occasions by Flo Braker. Flo says: "Baking the silky, intense chocolate topping on crunchy (firm) shortbread makes for neatly cut brownies that will lend panache to any dessert time. I prefer to chop the nuts for this recipe in a nut mill for consistently even chopped nuts. For a more attractive finish, after you chop the nuts, sieve them to remove nut "dust" before topping the brownie." Don't be put off by the length of the recipe, it's just very detailed.

    Recipe #460563

    1 Reviews |  By Annacia

    Use on ice cream or anywhere you would like. Even by the handful.

    Recipe #459230

    1 Reviews |  By Annacia

    This is my own adapted version that I made from an Epicurious recipe. They are delicious but I need to say that they taste best the next day. When fresh from the oven the ginger hasn't really matured and mingled to it's best yet.

    Recipe #457736

    3 Reviews |  By Annacia

    This is done in your crock pot. It's one of those set it and forget it recipes that always welcome us home in the very nicest way.

    Recipe #398161

    1 Reviews |  By Annacia

    This fine chocolate recipe comes from Epicurious. For pure chocolate bliss be sure to use best quality bittersweet and fresh nuts. It's worth it! The cook time given is actually chill time.

    Recipe #396919

    I love collecting hot chocolate recipes from different countries. When wintering in Paris, one of life's great pleasures is sipping a cup of rich hot chocolate, le chocolat chaud, in a cozy café. This hot chocolate is deeply flavorful, but not over-the-top rich, so enjoy anytime! Adapted from David Lebovitz's blog

    Recipe #378963

    5 Reviews |  By Annacia

    Just over a minute in the blender and chill. How easy can you get? this is perfect for summer when you don't want to be cooking much or any time you want something simple and yummy.

    Recipe #226023

    This is showstopping buttery sugar cookie bars are that are layered with fluffy peppermint frosting. Piped bittersweet chocolate rims the top of each bar.

    Recipe #341171

    1 Reviews |  By Annacia

    A hint of strawberry flavor adds an unexpected twist to this chocolaty dessert. The cocoa-flavored crust is topped with a layer of chocolate and almond-laced mascarpone. There is 3 hrs chill time not mentioned in posted times

    Recipe #337804

    5 Reviews |  By Annacia

    The Angelina Cafe in Paris, open since 1903, serves a thick hot chocolate in demitasse cups with a tiny dollop of mascarpone and whipped cream. They are famous for making hot chocolate from melted chocolate bars. It is incredibly easy to prepare by mixing chocolate shavings with hot water. You can serve it in small cups or in 17th-century style chocolate pots and demitasse cups such as those sold in gourmet shops.

    Recipe #334398

    For the Bittersweet lover! chunky amaretti cookies give this bark great texture and crunch. From Canadian Living magazine. Cooking time given is chill time.

    Recipe #329864

    5 Reviews |  By Annacia

    Truly a work of art – the perfect marriage of deep chocolate swirled with smooth cream cheese for an intensely rich, delicious flavor. From Nestle's.

    Recipe #323720

    This is so good. It's quick and easy to make. You will feel so much better after one of these babies.

    Recipe #323969

    You can use any kind of liqueur you want; I used Kahlua.

    Recipe #151688

    From Tyler Florence "How to boil water" show. It looked so good! Make sure to bake for 27 minutes. Tyler was very specific about that.

    Recipe #179167

    I couldn't help myself and grabbed the October 2006 edition of Gourmet Magazine. I wanted to share some of the more enticing finds within. This sounds absolutely fantastic!

    Recipe #188526

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