Question:

What can I do with 85 % cocoa?
My boyfriend knows I love dark chocolate. So he is constantly buying me 85 % cocoa from Lindt's. The problem is, it is too bitter. I would normally tell him to stop but he is very sensitive about stuff like that and would be hurt if I told him I didn't like what he bought me.

Answers:

A-Best: bake something. i know, my answer's not the best. also ask for something with less cocoa.  

A: add 15% sugar.  

A: It's excellent in brownies! Bake any kind of cake or brownie with it, but remember to add enough sugar to cover the density of cocoa. Or tell him how wonderful he is and how much you enjoy his gifts, but can he get the other kind (70% or less) Lindt's because they don't put enough sugar into the 95%. He shouldn't get offended by that.  

A: I'd make some fudge with what you've got and start buying different chocolate in his presence and rave about it. That way he can see what you really like and he'll change his buying habits. :)  

A: hot chocolate...melt it down in a saucepan ...add milk and add sugar if you want...or nestles sweetened milk  

A: Chocolate Lover’s Biscotti Melt together: 125 gms of Dark Chocolate - I used 85% lindt 125gms of butter Beat until lightened: 2 eggs 1 cup of dark brown sugar and 1/2 cup of powdered sugar Add: 1 teaspoon vanilla chocolate mixture Then add: 2 to 2-1/4 cups flour 1/2 cup unsweetened cocoa powder - I used Van houten, but please use the best you can 1-1/2 teaspoons baking powder 1 teaspoon salt Divide dough into two logs: 3-1/2″x9″ Brush with beaten egg white Bake at 350 degrees for 25 minutes. Cool partly or all the way if you have time. Cut into 1/2 inch slices. Bake at 275 degrees for 20 minutes. Turn slices over and bake 20 minutes. Very easy to cut because no nuts or fruit in the way. But you could add them if you like. Crunchy but not break your teeth crunchy. Not authentic Italian biscotti. Great for dunking in coffee or Clare’s patented Hot Cocoa!  

A: Find recipes that call for unsweetened baking chocolate...  

A: Two answers: Melt it and the sky is the limit. Don't baby your brother, Find another bar you like and tell him you found a better kind and he can get you that. Your not helping by not being honest.  

A: Chocolate Decadence Cookies For the chopped chocolate, try to use one with as high a cocoa content as possible. I use an 85% cocoa Lindt. Ingredients: 3/4 cup all-purpose flour 1/4 cup unsweetened cocoa powder (not dutch processed!) 1/4 teaspoon salt 1 teaspoon instant coffee 1 teaspoon almond extract 8 tablespoons (1 stick) unsalted butter, softened 6 tablespoons confectioners' sugar 1 extra large egg yolk 1/2 cup (about 80 grams or 3 ounces) finely chopped bittersweet chocolate 3 tablespoons granulated sugar Directions: Sift the flour, cocoa, and salt together in a small bowl. Set aside. In a very small bowl or glass, mix the instant coffee and almond extract together until the instant coffee has all dissolved. Set aside. With an electric mixer, cream the butter and sugar together at medium-high speed until light and fluffy, about 4 minutes. Add the egg yolk and the coffee/almond-extract mixture, and beat until fluffy again. Add the dry ingredients slowly, and mix at low speed until just combined. Add the chopped chocolate and mix just to incorporate. Shape the dough into a log about 1 1/2 inches in diameter. Roll the log in the granulated sugar, and then wrap the log in plastic wrap. Refrigerate until very cold and firm, about 2 hours. Preheat the oven to 350 degrees. Bring the cookie dough out of the refrigerator for 10 minutes. Slice the dough into rounds between 1/4 and 1/2 inch thick, and place the cookies at least 1/2 inch apart on a non-stick backing sheet or a baking sheet lined with parchment. Bake about 10 minutes, until the edges of the cookie bottoms are a bit browned. The cookies will be crumbly when hot, but will firm up as they cool. Makes approx. 20 cookies.  

A: 1st of all, you need to tell him you have enough for now. Here's a recipe: chocolate pie 1cup sugar 3 eggsyolks( save egg whites) 1tsp. vanilla 1/2 stick butter or margarine 4Tbsp. flour, heaping 4Tbsp. cocoa, heaping 2cup milk 1 (9in. pie crust) Mix all ingredients together well in a saucepan. Cook on lowheat until mixture thickens and becomes smooth, stirring as it cooks. pour in pie crust. Frosting (meringue) 3 eggs whites Dash sugar Beat egg whites (saved from above) at high speed until fluffy. Add small amount of sugar and beat 20 more seconds. Top pie with Meringue.