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90% cocoa solids dark chocolate
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<blockquote data-quote="DCUKMod" data-source="post: 2311712" data-attributes="member: 345386"><p>OK. I am officially odd, as chocolate has never been my go-to. In fact, I have some Hotel Chocolate 85% batons I've had a very long time. </p><p></p><p>In fact, I could calculate how long I've had them, as I bought them when in Brum, meeting fiends - 3 times ago. The chummy get togethers only happen every several months, even when COVID isn't in the mix.</p><p></p><p>Anyway, about the only way I "do" chocolate is grated over a few frozen raspberries, that have already been coated in double cream. The cream has to go on first, so that is freezes, then the choc sticks to the surface too</p><p></p><p>Eaten whilst still frozen this creates a tart (raspberries, creamy (erm,..... the cream), and bitter/sweet of the chocolate shavings.</p></blockquote><p></p>
[QUOTE="DCUKMod, post: 2311712, member: 345386"] OK. I am officially odd, as chocolate has never been my go-to. In fact, I have some Hotel Chocolate 85% batons I've had a very long time. In fact, I could calculate how long I've had them, as I bought them when in Brum, meeting fiends - 3 times ago. The chummy get togethers only happen every several months, even when COVID isn't in the mix. Anyway, about the only way I "do" chocolate is grated over a few frozen raspberries, that have already been coated in double cream. The cream has to go on first, so that is freezes, then the choc sticks to the surface too Eaten whilst still frozen this creates a tart (raspberries, creamy (erm,..... the cream), and bitter/sweet of the chocolate shavings. [/QUOTE]
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