What to do with 99% chocolate

[weeble123]

We've got a few bars of super strong chocolate languishing in the cupboard - 75% and 99%. We always seem to get given them for christmas and then they just sit there. Too bitter and strong to eat - but there must be nice things I could bake with it so the flavour would mellow? WWYD with it?

Chocolate sauce for pouring on puddings?

Chocolate mousse?

How about ice-cream? You don't need a machine.

Ice cream? How do I do that then?

Bin the 99% stuff. It's vile and shouldn't be allowed to masquerade as chocolate.

Use the 75% stuff to make chocolate brownies.

Try this recipe

www.bbcgoodfood.com/recipes/6980/bitter-chocolate-ice-cream

You could stir in sweet stuff like bits of Crunchie or white chocolate chunks or dulce de Leche. Note the raw eggs though, if you're pg.

Use the 75% in chocolate sauce. Keeps as a standby in the fridge too for ice cream. Lovey over profiteroles or dipping biscuits in for a tea time treat.

I use this simple and very nice Gordon Ramsey recipe.

I have never heard of 99% chocolate. In Argentina they melt small very strong chocolate bars in a cup of hot milk which they calll a Submarino and add sugar for taste. That might work?

99% put a couple of squares into chilli when you make it - it sounds weird but it's lovely. You can't taste the chocolate but it gives it a really nice, smooth sort of taste.

You can also grate (either) up, stir into hot milk (2 mins in microwave) until it looks chocolatey and add sugar to taste for some really rich, nice hot chocolate. If you're feeling adventurous you can add other ingredients like ginger, cinnamon or nutmeg, or (going with the chilli theme again!) a small amount of chilli powder to taste.

We used to buy the 99% stuff in hypermarkets on school trips and then dare each other to eat it

Post it to me! I'll happily munching it or put it in my porridge.

Look for recipes using baking or bakers chocolate - it's essentially the same as cocoa.

Get the receipt and take it back to the shop!

Hestons choc truffles - amazing!

Grate the 99% and use it as you would cocoa powder. I agree with the adding it to chili comment, yummy!

The 75% is fine can be used for cooking, baking, drinks etc so I wouldnt worry about that. If I was making a every day chocolate cake say for a childrens party then I would add some lower cocoa chocolate or swirl white chocolate through it to break up the intensity. We eat high cocoa chocolate here as its better for you and its hard to revert back to milk after you've eat it.

Willys cocao chocolate is 100% too but it is very refined.williescacao.com/fine-chocolate/home

The icecream idea would be great. a chocolate granache on a vanilla cake, real hot chocolate, endless ideas especially if its put with vanilla base.

Or that is a good point - if you can find a shop which stocks the same brand and it's unopened and has a fair amount left on the use by date, go in and see if they will let you swap it for a milder variety.

If we get more this year I may well do that, but quite like the challenge of actually using it this time. Will def try the chilli thing, at what stage in the cooking does it go in?

99% make chocolate brownies

Eat it with peanut butter on.

I've made Delia's Melting Chocolate Puddings with 99% chocolate and they were even more deliciously chocolatey than with the 80% I normally use.

I just chuck it in after everything else has gone in and it's about to simmer for a while. You want it well melted so that you can stir it in. I used 2 squares for a large one which fed 4-6 people, they were quite big squares, though.