Not true - it lasts a very long time and we have many blocks in pur fridge. The main issue is with leaving it out when it’s warm, and then it gets ■■■■■ and never regains its texture.
It’s a rare sweet that is ruined by dark chocolate! My wife made this morning her usual banana chocolate chip muffins. She claims they’re relatively healthy. BJ’s sell big bags of Ghiradelli chips, a good compromise of quality and price. That same Fairway had Belgian and other European chips, but they were pretty pricey.
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Does anyone here have experience with cocoa nibs?
I was soaking some in vodka to make, like, a chocolate extract type flavor. I know not to expect it to be sweet, but it has a really funky smell. Like, almost a green olive kind of deal, kind of vinegar, kind of vegetal.
The flavor is intense bitter chocolate, which is maybe sort of what I’m going for, but the smell is just so weird I can’t get past it. I can’t tell if it’s because I used raw cacao nibs and I should have toasted them, or if it’s because my nibs went bad. They smelled fine while they were dry in their bag
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Everything I know about chocolate processing comes from Michael Pollan’s Cooked. There the nibs are fermented and then roasted. Truly raw is not edible far as I understand.
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interesting. they are marketed as “raw cacao nibs”, which I guess is because some people think that’s going to be super healthy. I should try roasting a batch and see how it’s different
The recipe was very sweet. I had cut down the sugar and it was still too sweet. Texture was pretty good though.
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Some one can share a good tried and tested grilled fish recipe.
My local grocery store sells its close-to-use-by and ugly produce at steep discount.
I picked up over 100 “ugly” limes for just under $5 and have spent the part of the day juicing them. (thank you, Kitchen Aid for making a juicing attachment)
After a few cherry limeaids and a “couple” of margaritas, I am now trying to determine what to do with nearly a quart of fresh squeezed lime juice.
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more margaritas…
mojitos?
daiquaris? (not the stupid slushy kind)
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Ceviche?
Gimlets with fresh lime instead of Rose’s? (I make gin gimlets with half a fresh line all the time)
Steamed fish with lime, cilantro, fish sauce and chiles?
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You could freeze some of it now to use in the future. Ice cube trays seem to be the preferred way, so you can defrost and use just a bit at a time.
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