Before heading to San Francisco last year November, I had a bucket list to cover.. Mostly shopping for ingredients of course. And Scharffen-Berger chocolates was one of them. I had always been curious on how they taste since I couldn't get them back home here.
Fortunately, I managed to get a couple of bars at Bi-Rite's supermarket. These chocolates are like gems to me and I had been reluctant to use them till now; since I know I will not be able to replenish my stock. Unless, my kind foodie friends are able to ship them to me, then do give me a holler on this. I will be jumping with joy giving you a huge VIRTUAL hug!!!
Chocolate and I is inseparable. Once I have taken a tiny taste of the Scharffen Berger chocolate, I couldn't hold back and wanted more.. Let me tell you that I was fighting with the devil in me to stop munching on the tiny bits. Holding back was certainly worth it though painful. What can I say, every single bit is used to make my ultra dark, luscious and smooth
Scharffen Berger Chocolate Pots with Praline. Boy! was this chocolate smooth.. it is heaven for a chocolate lover like myself.
 |
| For recipe: Click on image + zoom |
You probably might argue and say
"Jo, isn't this a chocolate tart?" Well peeps, as you can see I prefer to call them Chocolate Pots. Yes, perhaps chocolate pots should be served in cups, ramekins, etc.. However, the chocolate filling is so rich and lusciously creamy that I decided to serve it in an aromatic crunchy, light baked from scratch shell, which so happens to serve as a pot or shall I say platter?. Not only it adds depth of flavour, it gives this creamy dark chocolate filling some texture. Plus the pot is edible.. now isn't that tempting you to go out and grab some Scharffen Berger chocolate to make these treats?
Have a wonderful week ahead!!
xx
