Thank you, Blake!! I was one of 98 (or 99 – I can’t remember) lucky food bloggers to win three bars of Amano Chocolate from www.blakemakes.com. This stuff is amazing – nice and dark, with a slight fruity taste….it was hard for me not to just sit down and eat all three bars right then. However, I knew I wanted to use it to make something that would really show off the flavor of the chocolate, so I limited myself (with some difficulty) to sampling just one tiny square from each bar.
I knew I had to come up with something good for this chocolate – originally I had planned on chocolate pudding, but one night as I was perusing my favorite food blog, Joy the Baker, I saw a her recipe for hot fudge (Lord almighty, this looked good!) atop Dorie Greenspan’s blueberry sour cream ice cream, and I knew exactly what I wanted to do with my Amano chocolate.
Now, you will have to excuse the wretched picture – as soon as my chocolate sauce was finished I decided I couldn’t wait for my ice cream to harden completely, soooo, the ice cream was more like soft-serve, thus, the horrible, “melty mess” of a picture. (I’m not sorry – it was delicious, and I’d do it again, given the chance!)
Dark Chocolate Hot Fudge
– Joy the Baker
1/4 cup unsweetened Dutch-processed cocoa powder
1/3 cup packed dark brown sugar
1/2 cup light corn syrup
2/3 cup heavy cream
1/4 teaspoon salt
6 ounces good bittersweet chocolate (not unsweetened), finely chopped (such as Amano! Mmmmm!)
2 Tablespoon unsalted butter, cup into 1/2 Tablespoons
1 teaspoon vanilla extract
Stir together cocoa powder, brown sugar, corn syrup, cream, salt and half of the chopped chocolate in a 2-quart heavy saucepan and cook over moderate heat, stirring, until chocolate is melted. Cook mixture at a low boil, stirring occasionally, for 5 minutes.