Intense Chocolate Slab
2 cups whipping cream
3/4 pound semisweet chocolate, chopped
6 oz bittersweet chocolate, chopped
1/2 tsp almond extract
2 tsp vanilla extract
5 tbsp unsalted butter
Cut parchment paper to line bottom and long sides of 9-by-5-inch loaf
pan. The parchment should have a few inches of overhang. Bring cream to
boil in large pan over high heat. Immediately remove from heat. Whisk in
chocolates until melted. Whisk in extracts and butter until smooth. Pour
into prepared loaf pan. Refrigerate until very firm, at least 6 hours or
overnight. Run knife around edges to loosen, then lift out using paper
as a handle. Slice into 1/2-inch slabs with a long, thin knife. Wipe
blade clean between slices. Makes 18 servings. Enjoy.
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2 cups whipping cream
3/4 pound semisweet chocolate, chopped
6 oz bittersweet chocolate, chopped
1/2 tsp almond extract
2 tsp vanilla extract
5 tbsp unsalted butter
Cut parchment paper to line bottom and long sides of 9-by-5-inch loaf
pan. The parchment should have a few inches of overhang. Bring cream to
boil in large pan over high heat. Immediately remove from heat. Whisk in
chocolates until melted. Whisk in extracts and butter until smooth. Pour
into prepared loaf pan. Refrigerate until very firm, at least 6 hours or
overnight. Run knife around edges to loosen, then lift out using paper
as a handle. Slice into 1/2-inch slabs with a long, thin knife. Wipe
blade clean between slices. Makes 18 servings. Enjoy.
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