from world-class chocolate vendors. Bring together the chocolate chef and the chocolate lover.
Back in Junior and Senior High School, Patty would make these and they were so good. She kept the recipe a mystery for many years. She would not tell and never made them when I was around.. I always liked to cook but wasn’t much of a baker and didn’t discover her secret until a short time ago.
I was trying to save a little money and going to make a homemade chocolate cake. When I pulled out the box of cocoa low and behold there was a recipe for brownies. What do they call that? A fabulous reality?
I made a batch from this recipe and wow, My Sister’s Brownies! Maybe not as good as she made but good. So I called her and she admitted this was were the recipe came from. How easy was that after all these years.
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There are many different brands of cocoa powder and there is a difference between them. From cheap to quite expensive. Be sure to buy one that is 100% real cocoa. Recipes where there is a lot of fat, butter, and or sugar, such as chocolate brownies benefit from the more intense flavor of natural cocoa.
Cocoa solids are the low-fat component of chocolate. Cocoa butter is the fatty component. I believe it was the Swiss who discovered adding more cocoa butter to the mix made it smother and lowered the melting point thus we were on the way to chocolate bars.
But anyway homemade brownies are not that hard to do. Just a little more than dumping out a box and adding the egg and butter. If you can perfect it as my little sister did you will never go back to the box! And yes, she still makes them. It’s one thing I remember from my younger days that sill taist as good as they did back then.
The best chocolates come from small chocolate shoppes all around the world. These chefs have wonderful creations and surpass anything you may find off the self. Handmade, artisan, and gourmet chocolates? from world-class chocolate vendors. Bring together the chocolate chef and the chocolate lover.



