Chocolate soup? Yes, please.

I have the enviable problem of having too much chocolate in my house. Specifically, I have a bunch of Theo Chocolate 84% Ghana bars. They’re delicious on their own, but I’ve been looking for a way to use them that still retains the subtle flavours and aromas.

Well, ask and you shall receive. Nicole posted this gorgeous recipe for chocolate soup, and I can’t wait to make it.

Published by: Eagranie

7 years as a chemist + 9 months of culinary school + 2 years as a pastry chef & chocolatier + a lifetime of writing = this blog. This blog won't always be about chocolate, but it will almost certainly be about food. The name of the blog is a triple play on words. 1. It's a nod to my training as a classical pianist. Among other fantastic accomplishments, J.S. Bach combined technical prowess with artistic inspiration and penned the 24 preludes & fugues that make up The Well-Tempered Clavier, Books I and II. 2. In order to behave properly, chocolate needs to be tempered. In a nutshell, tempering prompts the chocolate to assume its most stable crystalline form (beta prime, if you're interested) so that it is shiny, snappy, and as stable as it can be. 3. Depending on my mood and how we meet, you might agree that I'm well-tempered. Or not.

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