Cook the Book: 'Chocolate Epiphany'
ice cream
Serious Eater Profile
Get to Know a Serious Eater.
dwarzel's Profile
The Ten Most Recent Comments By dwarzel
Cook the Book: 'The Best Barbecue on Earth'
Jamaica for any kind of jerk, for sure.
Cook the Book: 'The Food Life'
Frankly, WalMArt's fine with me. I'm a simple man, who likes to spend as little as he can
Responses to Comments by dwarzel
Cook the Book: 'Chocolate Epiphany'
70% dark with dried chilies from Eddie's Market! =)
Cook the Book: 'Chocolate Epiphany'
That's a hard one. I'd have to go with Tollhouse chocolate chip cookies straight from the oven... though I have yet tried Levain's so the brand may change if this dilemma were to ever come up.
Cook the Book: 'Chocolate Epiphany'
Dark chocolate rum cheesecake with white chocolate drizzled over the top and my "famous" double chocolate chunk cookies crushed for the crust.
And a giant glass of milk.
Cook the Book: 'Chocolate Epiphany'
A pan full of gooey brownies. Brownies are more or less my chocolate epiphany, with the perfect texture, sweetness, richness, and chocolatey-ness.
Barring that, the hot chocolate I had in Barcelona knocked. my. socks. off.
Cook the Book: 'Chocolate Epiphany'
french silk pie, because it's the only desert that makes me sick of chocolate by the time I'm done.
Cook the Book: 'Chocolate Epiphany'
My mom's fudge recipe. Memories and incredible taste all in one little package.
Cook the Book: 'Chocolate Epiphany'
At one of my restaurants I used to male a wonderful flourless chocolate cake incorporating Grand Marnier. One of my subordinates stole the recipe book, so I guess I'll have to reinvent it. Nonetheless, that would be my choice.
Cook the Book: 'Chocolate Epiphany'
A peanut butter cookie with chocolate chips -- still warm from the oven, the outside crispy, the chips gooey.
Cook the Book: 'Chocolate Epiphany'
What a tough question to answer! In my opinion, there's no better form of chocolate than a perfectly made truffle. I know of no other dessert that can be so satisfying after only a few bites. For me, it would very dark chocolate, with just a hint of espresso and vanilla to really make the chocolate flavor shine, and rolled in sweetened cocoa or possibly powdered sugar to counter-balance the darkness of the chocolate center. It should be ultra-smooth, creamy, but still slightly firm at the same time.
All that said, my other choice would be to drop high-quality dark chocolate chunks or chips into a jar of peanut butter, and then just dig them out with a spoon! :o)
Cook the Book: 'Chocolate Epiphany'
Wow. What a great question. I would totally have to have a yummy, slightly gooey in the middle, really crispy chewy on the outside, covered in vanilla ice cream chocolate brownie...no wait, the whole pan of brownies if I could manage it!
Website:
Location:
About:
Favorite foods:
Last bite on earth: