27 October 2011 § 11 Comments
This week I made brownies with Susan Fine, of The Chocolate Path. Actually, she made them. I watched, drooled and then ate some, and some more.
I met Susan a few weeks ago when she was giving a fascinating talk on dark chocolate at the Adult School of Montclair. She is an expert on dark chocolate and has worked hard to source pure products from the best small manufacturers.
She kindly invited me into her warm, sunny kitchen and shared her chocolate brownie recipe.
Susan used a dark organic stone ground chocolate – Taza Chocolate. This is a single-origin bar made with beans from the Dominican Republic. The beans are carefully roasted and then are stone ground using antique Mexican stone mills. Finally, they are refined with pure, organic cane sugar using our unique stone roller mills to create a 60% (cocoa content) dark chocolate bar.
These brownies are the perfect antidote to bad Halloween candy. Research has shown that chocolate can lower blood pressure and is high in antioxidants, but it has to be the right kind of chocolate with a high cocoa content, not the waxy sugary stuff. « Read the rest of this entry »