What chocolate dishes have you made?

A fellow Fluther user told me about a thing called “frozen bananas”. I had never heard of them, much less tried them, all I knew was it was a frozen banana on a stick that was dipped in chocolate, maybe with some sprinkles of some kind.

I decided to make some, so I went out and got several kinds of chocolate and some bananas.

The first try was quite bad. I had never worked with chocolate, and putting my melted chocolate over frozen bananas was a bad move, the texture was like brittle sand, not really any good.

I went away, and learned how to work with chocolate, how to melt it, how to temper it, and all that. I came back and tried again, this time better, but inconsistent.

After playing with my temperatures and mixes and things, I finally got it looking and tasting quite good, with a nice even coat of chocolate. The only down side really, was that the bananas lost some flavor in the process.

I recently made a chocolate ganache tart but my favourite was ice cream with Lindt chocolate, candied orange and Cointreau. It tasted lovely.

Tiger Butter fudge, and assorted cookies, cakes, and pies.

Brownies. I use the Betty Crocker basic box mix with the hershey liquid syrup packet. They are delicious. No need to make brownies from scratch. Make sure you follow the fudgy brownie recipe, not the cake like ones.

Chocolate cake with chocolate icing. I use either the recipe on the Hershey’s powder or I make coca cola cake. The coca cola cake is always a hit at a party, but it is very sweet, I add pecans to the icing.

I’ve made fudge with the marshmellow recipe. It’s very easy.

@poisonedantidote You probably know this already, but just in case you don’t, in the states we have the chocolate and sticks usually sold by the bananas in the supermarket. Also, chocolate covered bananas are sold in the ice cream section of our stores. You mightt want to check those areas for the products in your country.

I love deep, rich, chocolatey confections. I once made a cake that had a kind of shell of a light cake but was filled with this dense chocolate mousselike substance. You refrigerated it and it got more and more solid. After a rich meal, you could barely eat a few bites. It took me most of a day to make it. Most complicated thing I’d ever made at the time.

It was for a holiday and I was having all kinds of people over. I save my holidays for making crazy things. Usually made of chocolate but sometimes of apples. People always say they appreciate them, but I have found that eating dessert after a huge meal never allows you to truly appreciate the dessert. Alas.

This is quite seriously the best chocolate cake I have ever eaten.

DECADENT FRENCH CHOCOLATE CAKE (stupendously good, the best!)
(Recipe sourced from “The Chocolate Cookbook” by Christine France)

Ingredients:
250g Dark Cooking Chocolate
225g unsalted butter
½ cup (scant) sugar
2 TBSP cointreau and zest of ½ orange
5 Eggs
1 TBSP plain flour

Method:
Generously grease a spring form tin and line the base with non-stick paper and grease.
Wrap bottom and sides of tin with foil to prevent water from getting into cake.
Put chocolate, butter and sugar into a saucepan over a low heat until melted.
Remove from heat and cool slightly and add the liqueur and orange zest.
In a large bowl beat the eggs lightly for a minute. Beat in the flour then slowly beat in the chocolate mix until well blended.
Pour into tin and place in a large roasting pan. Add enough boiling water to come 2cm up the side of the tin.
Bake for 25–30mins at 180c until edge of cake is set but centre is still a little soft.
Remove from the roasting dish and remove the foil. Cool on a wire rack (the cake cancel sink in the middle and slim down).
When cooled, remove the side of the tin and turn the cake onto a serving plate so base is the top.
Place strips of paper over cake and dust (remove strips carefully).

Cut in thin wedges, serve individual portions on a plate with fork.

I made some fudge for my Grandson’s birthday a couple of years ago. He usually makes his own.

Cakes, tortes, cheesecakes, muffins, cookies, brownies, fudge, tempered & shaped decorations, truffles, creams. I think that about covers it. Oh, and drinking chocolate.

Juia Child’s Queen of Sheba cake (from her first cook book) is ecstatically delicious. Her instructions are not difficult to follow; the timing is very important, but you must avoid over baking it and must watch it carefully. I made chocolate leaves to decorate it. It serves probably 10 people because it is very rich and and you can get away with serving thinner pieces. I’ve never had a failure with it except one time I baked it slightly too long and it was more solid than the ideal. It still had the wonderful flavor, but that soft finish in the center changed the texture somewhat.

I made a chocolate ashtray at school one time, the teacher praised my efforts but did admit to one or two issues it may have.

I tried to recreate my mother’s wonderful fudge but it came out like pudding.

Wait! What did I have to complain about!