Chocolate Chunkers

Actually, I am playing catch up….  I’ve had this post written for sometime, sitting there, waiting.  So here we go, trying to get back in syn with the baking rhythm.  In case anyone is stopping by these days.  Boo Hoo!  I’m so sorry I was distracted with some other tail gate projects, football games, and the sort of timing of my resident photographer.  Good News, back in the swing!

Its time for the next Tuesdays with Dorie baking post for the Dimple Plum Cake.  However, here I am a day late (1 week) and a dollar short.  While I am collecting all the different chocolates and other various ingredients, my husband passes by with an inquisitive look and says, “they have all this chocolate in them?”

Thanks to Claudia from a Fool for Food for this awesome, so I hear or read as the case may be, selection.  If you “Go There” her site is in German.  However, a note, a link in oh so tiny print (for these over 50 eyes) if clicked upon will provide the English version.  There you will find the recipe or a trip to your local book store will provide you the opportunity to procure, for your very own self a copy of Dorie’s Baking from My Home to Yours.  Go ahead,  you’re worth it!  So is the book.

Since I have the added benefit of some of these wonderfully talented baker friends to forge a path in the chocolate wilderness ahead of me like Nancy at The Dogs Eat the Crumbs, thank you for your amazing post.  Take a side trip to her site if you like….go ahead.  It too, is worth it.  I know, I know  its easy to get distracted.  You can come back for a visit.  Okay, now that you’re back, didn’t you love all her variations.  I did, so I am going to adopt some of her tips, factoring in  the ingredients I currently have in my pantry to work with and stir up some Chocolate Madness.  Nancy, you are a chocolate wizardress…

Oh MY Goodness,  I just tasted the dough, with a spoon, Mom.  Wow,  delicious!  Dorie references Maida Heatters’ Mulattoes which I have made numerous times for friends.  They are chocolatey, delicious and worthy of repeating.   I’ve learned  much from her experiences in the kitchen.  Maida is an amazing author and as a beginning baker I was both thrilled and reassured to have her in the kitchen with me to guide me step by step as I went along my baking journey.  I am definitely a fan.

Back to the Chunkers.  In my arsenal of chocolate I pulled Scharffenberger Unsweetened Chocolate, Nestle’s semi-sweet, Callebaut bittersweet and Valrhona unsweetened cocoa powder.  Again, using ingredients from my current supply I pulled Macadamia nuts as well.  No white chocolate, raisins, or other fruits were incorporated.  I just couldn’t bring myself to add white chocolate to otherwise totally chocolate cookies.   Since white chocolate really isn’t chocolate at all.   I love raisins and apricots but my raisins  were a little less than optimum.  Those sad little dudes stayed in their container for some other such baking function, or not.   I didn’t find it bothersome that the cookies didn’t spread.  I think that adds to the overall texture, flavor and sort of “brownie-ness” of the cookies.  I didn’t chop my Macadamia nuts small enough and so the next time I think I will chop the designated nut a little smaller so that the flavor of the nut doesn’t distract from my beloved chocolate.  These cookies are sort of a free for all, chocolate extravaganza, expression of Chocolate Love.  

When making these or Maida’s Mullattoes in the future, I plan to use small pieces of chopped apricot  and a nicely chopped nut.  I like the pairing of apricots and chocolate.  A fruit that is not used every day paired with a lovely creamy, melt in your mouth,  favorite chocolate of your choice.  I think a very important lesson taken away from this weeks cookie choice is the emphasis of good quality chocolate.  The idea comes to mind that like fine wine and coffee beans, chocolate can possess its own nuances, owned by the origination of the cocoa bean and the chocolate’s maker.