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Deep Dark Chocolate: Decadent Recipes for the Serious by Sara Perry, Jane Zwinger

By Sara Perry, Jane Zwinger

Darkish chocolate enthusiasts will fall head over heels for every of the greater than 60 indulgent recipes in Deep darkish Chocolate. daily treats contain Black Magic Chocolate coffee Cookies and Crunchy Nut Bittersweet Caramel Bars, whereas fancy delights like Papa Haydn's Chocolate Gateau and Little Chocolate Cheesecake with Mocha Affogato provide up impossible to resist decadence. no matter if the recipe demands bittersweet or semisweet chocolate, cocoa nibs, cocoa beans, or them all jointly, every body on the dinner desk may be saving room for dessert! With beautiful chocolate-drenched images and a brief primer that finds the necessities approximately this hugely wanted deal with (it's excessive in fit antioxidants!), Deep darkish Chocolate retains the bittersweet-tooth eternally happy.

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Additional info for Deep Dark Chocolate: Decadent Recipes for the Serious Chocolate Lovers

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Bake (middle rack) one sheet at a time, rotating the sheets from front to back halfway through, for 9 to 13 minutes or until almost firm when pressed on top; don’t overbake. Slide the paper and cookies onto a wire rack. Let stand until they cool, then peel them from the parchment. Tip This recipe calls for baking parchment because it keeps the cookies from sticking and scorching. Don’t try to bake them without it. Yield: Makes about twenty-five 21⁄2-inch cookies Storage: These are best when very fresh but will keep, airtight and at room temperature, for 2 days.

If the dough is soft, refrigerate it for 10 to 15 minutes, until firmed up slightly. Using a 2-inch-diameter spring-loaded scoop or heaping soupspoon, drop the dough into 2-inch mounds, spacing about 21⁄2 inches apart. Using a lightly greased table fork, press down on the cookies to form a crisscross pattern in the tops. Bake (middle rack) one sheet at a time for 11 to 14 minutes or until the cookies are lightly tinged with brown all over and barely firm when pressed in the center top. Transfer the baking sheets to wire racks.

Drop shaping. Dough and icing prepared from same mixture. Easy dipping to ice cookies. I love these! It’s always hard to beat the flavor, fragrance, and zing of fresh lemons, and in this streamlined five-ingredient recipe the ample amount of butter heightens their appeal even further. They are crisp and richly citrusy, with a puckery lemon-butter icing that’s both gratifying and effortless. To keep preparations simple, the icing uses some of the same butter, juice, and zest mixture that’s beaten together for the dough.

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