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Here are some recipes that you may want to try using some of the GreatBigStuff 10lb. Chocloate Bar...

MILK CHOCOLATE DECADENCE CAKE
This is like eating a baked truffle. The addition of liqueurs, nut or fruit garnishes would provide a nice complement to the milk chocolate base.

Makes: 8-inch cake.

3 cups (18 oz) Milk Chocolate pieces
1/4 cup water 
3 large eggs 
1/3 cup sugar 
1/3 cup all-purpose flour 

Preheat oven to 325°F. Line an 8-inch cake pan with parchment.
Melt chocolate and water in top of double boiler over low heat, stirring constantly until smooth. Set aside and keep warm. 
Beat eggs and sugar on high speed until pale and thick, about 5 minutes. Add melted chocolate and mix on low speed until smooth. Mix in flour just until incorporated. Pour into prepared pan and bake in preheated oven for 45-50 minutes. Top should be puffy and cracked and edges set but center will test wet. 

Cool on rack. Loosen cake from pan by running a thin blade around the edges. 

Invert onto plate. Cake can be served warm for a runny texture, room temperature for a soft texture, or the next day for a firm texture. This cake also freezes well. Cut with a long bladed knife dipped in hot water and wiped clean before cutting each piece.
 

CLOUD NINE BROWNIES

This recipe was originally created for the Guittard Family Recipes Cooking with Chocolate. Big bites of milk chocolate are encapsulated in

this rich, custardy brownie.

Makes: 36 - 1 ¼ inch squares

6 tablespoons butter (3/4 stick) 
2 ½ cups (15 ounces) Milk Chocolate pieces
2 large eggs 
½ cup sugar 
1 teaspoon vanilla 
¼ teaspoon salt 
1 cup unsifted all-purpose flour 

Preheat oven to 325ºF. Line an 8-inch square pan with foil. 

Melt butter with 1 cup (6 ounces) of the Milk Chocolate pieces in top of double boiler over low heat, stirring constantly until smooth. Remove from heat; set aside. 

In large bowl of electric mixer, beat eggs, sugar, vanilla and salt at high speed until very pale and thick, about 2 - 3 minutes. Blend in melted mixture on low speed. Mix in flour just until combined. Stir in remaining 1½ cups of Milk Chocolate pieces. Spread in prepared pan. 

Bake 35-40 minutes, or until toothpick inserted in center comes out almost clean. The top will be crusty and browned. Best if allowed to cool overnight for the chocolate to set before cutting into squares. 
CHOCOLATE PANNA COTTA
This recipe comes from the kitchens of E. Guittard. An Italian-inspired dessert, it takes a trip to the tropics by incorporating chocolate and coconut milk.
Makes: Six 3.5 ounce servings

1 can (13.5 -14 ounces) coconut milk 
1 envelope (1/4 oz) unflavored gelatin or 2 sheets bronze gelatin 
2 tablespoons sugar 
4 ounces (2/3 cup) Milk Chocolate
1 teaspoon vanilla extract

Pour coconut milk into a medium saucepan. Sprinkle gelatin powder over top or submerge sheets into liquid for several minutes. Add sugar and chocolate pieces.

Whisk over medium-low heat to scald, and until gelatin and chocolate are dissolved. Add vanilla and pour through strainer before filling 3.5 ounce ramekins. 

Chill covered until set for two to three hours, or overnight. Serve with fresh or pureed seasonal fruit of choice.
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