#valrhona chocolate

[lustingfood]

La Roulette Croissants Rolls (x)

[anneregalado]

Got tea?

[marcosfrackles]

Valrhona Chocolate Cake

[emma-d-klutz]

I'm grateful I didn't get long covid back when I contracted it. I am really am like you wouldn't believe. I was so, so lucky. But goddamnit! I used to be able to tell the brand of chocolate by scent alone from feet away, and now I can't even tell when the dog's crapped in the house

[ghostbabypixels]

Valrhona Chocolate Cake

[kathleenkye]

Valrhona Chocolate Cake

[victoriapinguet]

De délicieux cookies 3 chocolats valrhona 🍪

[bebemoon]

from @regimedesfleurs on ig . “Ottoman rose, the signature note in Chloë Sevigny Little Flower, combines with Valrhona dark chocolate and a white chocolate shell in this hand crafted bonbon created for us by Borough Chocolates 🍫”

[dduane]

Brownies (ground state)

Brownies (end state):

These were made using this recipe.

The results are a rich, intensely chocolate-y, not overly-sweet brownie that's not to be lightly gobbled down. This one isn't merely "fudgy": it's halfway to fudge. (ETA for those interested: the chocolate used in this was Green & Black’s 85% Cacao Bar: the cocoa was Valrhona (because, as they say, “I’d sooner be in Valrhona than Valhalla”). 😏

Conversion to metric:

140g butter

100g cocoa

300g soft brown sugar

120g flour

4g salt

5 ml vanilla extract

90g chopped chocolate

and 3 eggs each massing 60g or better (For clarity's sake: I weighed these in the shell. There's likely to be a significant difference in egg sizes between North America and Europe, and "large / medium / whatever" is way too vague.)

...Give these a shot. They’re worth it.

[fatty-food]

Sea Salt X Valrhona Chocolate & Premium Hazelnut X Matcha Green Tea Soft Serve (via Instagram)

[fuckyeahdindjarin]

Hey! The chili was a HUGE success, requests have been made for it to be a regular meal! So, with that triumph in mind, do you have any other Palomino recipes to share? I'd love to try something else!

Hi love! I'm so thrilled that the chili was a hit, and do I have more Palomino recipes for you! Many of the dishes that showed up in the series are my favourites, and if people are interested, I definitely have more to share 😘

Poppy’s chocolate & rum cupcakes

Darlin's birthday cake featured in Part IV Strawberry Roan is inspired by my own favourite recipe - the chocolate and rum cake. However, since the cake is super rich and heavy, I prefer to make them as cupcakes (pictured are my mini cupcakes and I pair them with fresh strawberries), but you can adapt this recipe for a cake as well.

You taste chocolate on his tongue - and dark rum, must be Poppy's secret ingredient - as it moulds around yours.

As mentioned in the fic, rum is the secret ingredient to this recipe. I've been using this recipe for about 8 years now, and it's adapted for my typical Asian palate i.e. it's not too sweet, and the dark rum gives it a deep flavour and aftertaste that goes perfectly with the chocolate.

Important: The type of cocoa powder makes all the difference. Recently, I've been using Ghirardelli and I love it, it's silky smooth and it has so much depth to the flavour. Alternatively, I used to use a blend of Valrhona and regular cocoa powder (just regular Cadbury drinking cocoa), about 3/4 Valrhona to 1/4 regular cocoa powder. I wouldn't use all Valrhona because it is too dense and it affects the texture of the cake.

Full recipe below the cut:

This is actually the first cake recipe I've ever shared, so apologies in advance if the batch numbers are not completely accurate! The recipe officially makes 36 mini cupcakes, but the output may be a bit more generous since I used to sell these, I always made a few more to take into account margin for error. This recipe should make 12 regular cupcakes.

For the cake:

The chocolate mixture

60g dark chocolate (I use 70% chocolate), chopped

0.6 cup boiling water

0.5 tablespoon espresso powder

6 teaspoon unsweetened cocoa powder (see my note above the cut)

The dry ingredients

3/4 cup all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon salt

Wet ingredients

118g unsalted butter, soft

1/2 cup granulated sugar

3 tablespoons brown sugar

1/2 teaspoon vanilla extract

1.5 eggs (it’s a forgiving recipe - 1 large egg will do as well)

1/4 cup buttermilk

Directions

Make the chocolate mixture first as it needs to cool down before use. Chop up the chocolate into pieces small enough to be melted by boiling water.

Mix the cocoa powder and espresso powder with boiling water, then pour over the chopped chocolate. Stir until chocolate is completely melted and let cool.

Prepare the dry ingredients by stirring everything together in a bowl.

Using a stand mixer or a hand mixer, cream together butter and both sugars until incorporated. Do not overbeat.

Mix in vanilla extract and eggs until well combined, and scrape down the sides and bottom of the mixing bowl.

Pour the cooled chocolate mixture into the wet ingredients and mix until combined. Do not overbeat, scrape down the bowl again.

Alternatively add the dry ingredients and buttermilk to the mixing bowl. Always lead with the dry ingredients, and follow with buttermilk to ensure you don't add too much liquid. The batter should be silky and smooth, but not runny i.e. when you scoop it up with a spoon, it should be the texture of very soft soft serve, but it shouldn't dribble.

It depends on your oven, but for me, this batter doesn't rise a lot, so I fill up the cupcake liners to about 3/4 full. I suggest you bake one cupcake first to test how full you should fill it, and the time it takes. For mini cupcakes, I bake at 150C and check around the 15 minute mark, and they usually take 20 minutes. For regular cupcakes, I would check around the 20 minute mark, they might take up to 30 minutes.

A cupcake is done when it springs back when you press on it and your fingertip doesn't leave a dent. Don't overbake.

Let the cupcakes cool down completely before frosting.

Edit: I forgot to add that I poke little holes in the cupcakes with a toothpick and feed each one with rum before frosting!

For the buttercream:

I always make too much buttercream, because there's nothing quite as frustrating as not having enough for your last cupcake! And trust me, this buttercream is so good you can eat it off a spoon. So put any spare in a mason jar and enjoy it!

125g unsalted butter, cubed and softened at room temperature

1.8 cups powdered sugar

0.5 cup  Dutch-processed cocoa powder

0.3 cup heavy whipping cream

pinch of salt

1.6 tablespoon rum

Directions

Beat butter until it's soft and sticks to the side of the bowl in soft strips. When you scrape down with a spatula, you should meet no resistance and it should slide smoothly down the side of the bowl.

Add powdered sugar in half cups, scraping down the sides and bottoms of the bowl in between until the texture reaches the consistency of buttercream.

Alternatively mix in cocoa powder and whipping cream, always starting with the powder and ending with the cream. Add just enough cream for the the powder to incorporate into the frosting.

Add the rum bit by bit with the mixer on the slowest setting to make sure the buttercream isn't too wet - it will curdle if it does, and you want the buttercream to have enough structural integrity to pipe.

These cupcakes can be frozen frosted or unfrosted, and imho they taste even better when allowed to 'age'. Keep in freezer for up to 3 weeks, thaw in fridge overnight before eating. Pair with fresh berries, it's lovely when you have the acidity to cut through the richness! I hope this recipe makes sense and turns out well!

[beautflstranger]

Good Morning -

Hot cocoa perhaps?

2 cups half-and-half

2 tablespoons granulated sugar

1 tablespoon Valrhona Dutch process cocoa powder

1.5 ounce Valrhona P125, an 80% dark chocolate.

DIRECTIONS

Bring the half-and-half to a boil, and whisk in sugar. Bring back to a boil. Whisk in cocoa powder and chocolate. Top with whipped cream and one of the following: marshmallows, chocolate chips or peppermint stick.

What shall we speak about today?

Love,

beautflstranger

[meret118]

Consumer Reports tested 28 popular dark chocolate bars from Seattle’s own Theo Chocolate to Trader Joe’s, Hershey’s to Ghirardelli, and even smaller brands such as Alter Eco and Mast.

. . .

The study found cadmium and lead in every single bar.

With no federal limit set on heavy metals in foods, researchers used California’s limitations on lead and cadmium, the most protective in the country, to determine which chocolates posed the most risk.

. . .

For 23 of the chocolate bars Consumer Reports tested, eating just 1 ounce exceeded California’s limits of 0.5 micrograms per day for lead — or about 1% of the weight of the average grain of sand — and 4.1 micrograms per day for cadmium.

One ounce of Theo’s Organic Extra Dark Pure Dark Chocolate 85% Cocoa chocolate bar, which is roughly one serving size, contained 140% of California’s maximum daily allowable dose of lead and 189% of the dose of cadmium, Consumer Reports found.Consumer Reports also listed Theo’s Organic Pure Dark 70% Cocoa as having high levels of both.

. . .

Five of the 28 bars Consumer Reports tested had levels of lead and cadmium below California’s MADL limits. Those safer bars were Ghirardelli Intense Dark (both 72% and 86% cacao), Taza Chocolate Deliciously Dark (70%), Mast Dark Chocolate (80%) and Valrhona Abinao (85%).

------

Why the fuck is there no federal heavy metal limit for food?

[pruszided]

Oh, I painted the french for his birthday? Yeah. And it turned out pretty good I guess, though I messed up his right arm.

Don't ask the guillotine on his shirt, I just love to give random things on it.

He drinks red wine (Lanessan) with dark chocolate (Valrhona). Sounds weird, but it's a good combo.

And finally, the sketch, maybe it looks slightly better:

I actually lovehate this man- (it's a real word now, okay?)

[theriverspath]

Good Omens November 2023 Writing Challenge. Day 9

I Know What You Taste Like

Rated Teen. Prompt: When baking chocolate chip cookies from The way you said "I love you."

Crowley barely paused his stride as he opened the back door of the cottage. He took the step up from the patio into the kitchen with a little spring, and continued into the room. The door shut itself behind him.

“Hey, Aziraphale? That rose bush … ehrm.” The demon’s words, and his steps, stuttered to a halt. The rich scents of vanilla and butter and sugar had just wafted across his tongue. They mixed with Aziraphale’s, creating an intoxicating blend. The angel stood at the counter between the stove and the sink, an array of bowls and measuring implements spread out before him. An immaculately clean, white apron protected his shirt and trousers from any possible mishap.

“Yes? What about it?” Aziraphale reached out to pick up a bag with the name Valrhona emblazoned on it in gold letters. He spilled some of the contents across a cutting board, and began to chop the almost-black ovals of chocolate into smaller chunks. Crowley sidled up next to the angel, thoughts of stubborn roses dissipating from his mind.

“It’s, uh, nothing important.” Curious, he slid a hand into the bag Aziraphale had set down and drew out one of the candies. He popped it into his mouth. It immediately began to melt, releasing pleasingly bitter, floral notes. Crowley parted his lips and drew in another breath, catching more of Aziraphale in the air. The combination did something delicious in his brain. He closed his eyes to savor the experience. Distantly, he heard the angel tisk at his pilfering. He ignored it.

Aziraphale set down the knife and picked up the board. He tipped the bits into a large bowl of batter, returned the board to the counter, then picked up a sturdy wooden spoon. Crowley opened his eyes and aimed for the bag again. He wanted to see if he could recreate what had happened on his tongue before all of the chocolate flavor disappeared. He was stopped by a quick, but gentle, tap to his knuckles from the spoon. Azirapahle met his astonished expression with placid admonishment.

“Do stop stealing my ingredients, dear. It’ll taste better in the cookies, anyway.”

“Oh, I don’t know about that, Angel.” Aziraphale’s “mmfm” of surprise at Crowley’s kiss slipped into a hum of delight.

The cookies were, indeed, delicious. When Aziraphale eventually got around to finishing them, that is.

---

Cross posted to Sendarya's Patreon discord

[cocoartistwrites]

Bestie, I found out about unsphere the stars from tiktok in Jan/Feb this year. It was my first tomione fic and why did I read this as my first fic it’s like I’m eating Valrhona chocolate as my first ever chocolate experience. Absolutely nothing will compare. You have no idea what a mess I was after I read it.

That fic should’ve been on bookstore shelves. I was so surprised by how well written unsphere the stars is—not saying there’s not other fics that is well written too—but my god, stunning writing! I will bask you with honest compliments everytime.

You wrote ‘you’re in my veins’ and it was the first time I ever read it, and I used it to tell my partner how much I love them.

Oh my god don’t kill my for telling you this bestie but I stole it from Kate Moss, who wrote “you’re in my veins, you fuck” on Pete Doherty’s wall in her own blood or sent it as a text depending on what legend you believe. Unfortunately a very toxic reference lol but very romantic!!

Thank you for the lovely message if you see more unsphere TikToks tell them I love them!