The most unexpected aspect of having eight and half kilos of dark chocolate sitting around in the kitchen is the intense aroma that permeates the entire house. The whiff of chocolate all day long soon got a little nauseating, so I started trying to reduce the brown mountain.
We gave some to a neighbor who'd given us a crate of kiwis. 300 grams went into the Ultimate Chocolate Cake - declared good by all members of our family tasting panel, but by no means 'the ultimate'. Then I used 250 grams to make the Perfect Chocolate Brownies (I felt a little sheepish choosing a British recipe, but it did seem the more sober, and - hey - it says 'perfect,' right?) - declared very good, practically 'perfect', by my Italo-American family and a friend's Italian family to whom the brownies were given for their birthday feast. A certain amount, close to 300 grams I reckon, got melted, mixed with cinnamon, chopped almonds, raisins and hazelnuts, spread out to cool, then cut into bite-size squares. This latter recipe, the simplest and one that I invented, was declared both by my family and by a bunch of Rebecca's friends, 'ultimately' 'perfect'.
All that cooking made barely a dent in the chocolate mound, and because we can't keep eating chocolate at this rate, I've started grating it and packing it into 200 grams zip lock bags which I freeze.
Still, I'm sort of out of ideas as how to use it. What's your favorite dark chocolate recipe?