It’s no secret that I love chocolate. I eat chocolate every single day and consider it a fail on my part when I skip a daily dose of the cacao goodness.
Yes my friends, that is a 1 pound block of chocolate. Technically speaking it’s cocoa mass since it’s completely unsweetened, but why speak in techy terms when anything chocolately is involved?
When it comes to chocolate, I prefer the bitterest of the bitter. Anything with less than 85% cocoa content honestly tastes too sweet for my palete, and this unsweetened chocolate brick is heaven.
I’m also an avid lover of honey and couldn’t resist purchasing a slab of honeycomb the other day at Whole Foods.
Today I present to you two recipes involving rich dark chocolate. I’m hesitant to call them recipes because they’re so easy. I challenge you to flirt with bitter cocoa, you won’t regret it!
Dark Chocolate Honey Drops
What you’ll need:
- 2 ounces of unsweetened chocolate *
- honeycomb, refrigerated for at least 2 hours until firm **
* Please trust me on this and don’t use sweetened chocolate…use 100% unsweetened baking chocolate unless you want your teeth to cry out in sugary sweet pain
** I suspect that raw, unprocessed honey would work as well since it remains firm at room temperature
1.) Chop up the baking chocolate into small chunks
2.) Melt the chocolate in the microwave in 30 second intervals to prevent burning
3.) Take small thumbnail-sized pieces of honeycomb and carefully dip them into the melted chocolate
4.) Place each piece onto a piece of wax paper or parchment paper
5.) Refrigerate for an hour
Even if you’re not a fan of extremely dark chocolate, you will be surprised how perfectly the sweet honey balances out the unsweetened chocolate.
Pepperminty Choco-Dipped Pretzels
What you’ll need:
- approximately 2 ounces of chocolate *
- 15-20 pretzels
- 4 small candy canes or 1 large candy cane **
* I used unsweetened baking chocolate from my chocolate baking brick
** I’m sure you can use other toppings like coconut flakes
1.) Blend the candy canes until a powder forms (about 5 seconds)
2.) Melt the chocolate carefully in the microwave and throw in a handful of pretzels to coat well. Continue until all the pretzels are covered.
3.) Place the pretzels on parchment or wax paper and immediately sprinkle the candy cane topping over each pretzel before the chocolate dries
4.) Refrigerate for at least 15-20 minutes until the chocolate sets
I love love love the sweet and salty combo and these totally satisfied my craving. However, the bitterness of the chocolate is definitely more noticeable because the only sweetness to balance out the bitterness comes from the candy cane bits. If you don’t enjoy dark chocolate, use semi-sweet chocolate chips instead.
While these “recipes” are messy, they’re also incredibly quick and easy to make. Plus, they look pretty too!
How dark can you go with chocolate?
Does a bite of chocolate a day keep the doctor away?