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  1. #1
    New Lounger
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    A chocolate thing with no chocolate?

    So, since I don't bake very much, I have the one thing that I bake well. It's called Sin. I've volunteered to make several batches of this for a Relaxacon that I'm going to in January, which will be no problem, but I would like to make a batch that's not chocolate. And I have no idea where to start to try and change the flavor.

    The recipe is as follows:

    1 lb chocolate
    1 lb butter
    1 cup half and half
    1 cup sugar (optional)
    1 tsp vanilla (or liqueur flavoring of your choice)
    8 eggs.

    Pre-heat oven to 350 degrees.
    melt butter and chocolate together over low heat. Add half and half, sugar and vanilla.
    Beat eggs in a glass bowl until they lightly foam.
    Add chocolate mixture to the eggs, mixing constantly.
    Pour mixture into 9" springform pan, bake for 45 minutes. (note: the center will still be liquid when it comes out of the oven.)
    Let cool to room temperature on a rack.
    Refrigerate for 6 or more hours.
    Serve either in very small pieces (like fudge), or in small slices with ice cream, a sauce of your choice, and/or whipped cream.

    Any ideas that a midwestern american is going to be able to get her hands on the ingredients would be great.

  2. #2
    Lounger
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    Re: A chocolate thing with no chocolate?

    I assume we're talking

  3. #3
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    Re: A chocolate thing with no chocolate?

    Oh, yes. I keep forgetting that we're the oddballs over here with Fahrenheit temps. [img]/forums/images/smilies/smile.gif[/img]

  4. #4
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    Re: A chocolate thing with no chocolate?

    You're going to have some trouble replacing the chocolate in a recipe like this, first, because it's a large percentage of the total volume of ingredients, and second, because it offers both fat (for mouth-feel) and stability when it's baked. If you replaced the chocolate with something like cream cheese, you'd have the fat, but not the stability. You might try experimenting with a mixture of a flavored cream cheese (Philly brand has flavors like strawberry that are available in my neighborhood (North Carolina) grocery store) and flour to make an volume equivalent to the chocolate. Maybe start with two parts cream cheese and one part flour. If that doesn't come out right, try changing the amounts. I'll be interested in knowing how it comes out.

    Lee Morgan

  5. #5
    New Lounger
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    Re: A chocolate thing with no chocolate?

    I was a bit afraid of that. One thought that I had was using butterscotch chips or something else similar to a chocolate chip, but I'm concerned that it would still be too sweet, even if I didn't include the sugar. The particularly unfortunate thing is that it is very difficult to cut the batch into a small enough amount for testing, as it changes the volume too much for the baking part to be very consistent. And I loathe throwing away that much food if it turns out to be way too rich.

  6. #6
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    Re: A chocolate thing with no chocolate?

    You might experiment with almond bark, or perhaps a combination of butterscotch chips and almond bark. I don't think the almond bark is nearly as sweet as the butterscotch chips, so you might get by if you don't add the optional sugar.
    Samantha

    Everything in excess! To enjoy the flavor of life, take big bites. Moderation is for monks!
    Robert A. Heinlein - Time Enough for Love

  7. #7
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    Re: A chocolate thing with no chocolate?

    I'm sorry to be ignorant - but what is 1 cup half and half ? Is that an American thing?

  8. #8
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    Re: A chocolate thing with no chocolate?

    As an echo to Tibbs, what is Half and Half?

    And may I ask why you're looking to cut out the chocolate? Is this something to do with whatever a Relaxacon is? Is it like a diet club or something? Forgive my questioning, I've never heard of one.

  9. #9
    Silver Lounger
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    Re: A chocolate thing with no chocolate?

    I'm not very kitchen-friendly, but I am a little web-savvy....

    http://www.foodsubs.com/Dairyoth.html:
    half-and-half = half & half (10.5 - 18% fat) Substitutes: equal parts cream and milk OR evaporated milk OR 7/8 C milk + 1

  10. #10
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    Re: A chocolate thing with no chocolate?

    To answer these three questions:

    Half and Half is probably an American thing. It's a milk product that still has most of the milk fat in it. The term comes from "half milk, half cream".

    A Relaxacon is a small science fiction (usually) convention where the point is more to hang out and chat and relax (and usually therefore has things like more decadent food, etc. than a larger convention); so, actually, the reason I'm looking for a non-chocolate substitute doesn't much have to do with that. What it does have to do with is that a few of the people who go to the Relaxacon cannot, for one reason or another, have chocolate. So I thought it would be nice to try and figure out a version of this dish that doesn't have chocolate in it so that they could have some too. And it seemed like an interesting challenge.

  11. #11
    3 Star Lounger
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    Re: A chocolate thing with no chocolate?

    Now I see. I was trying to equate it to a UK equivalent. Over here we have Stripey Blue Top, Stripey Red Top, Red Top, Silver Top and Gold Top available from the (sadly dwindling in number) milk floats, but in the supermarkets, the main types on sale are skimmed, semi-skimmed and full cream.

    BTW would carob be a good substitute? Not as yummy as chocolate, but a passable substitute, well sort of.

  12. #12
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    Re: A chocolate thing with no chocolate?

    I don't think carob would work in this particular situation. One of the people who is in the not eating chocolate camp says that he feels like carob is a 'cheater's' method of dealing with a dislike for chocolate (he's been allergic all of his life, and doesn't understand the fascination that we have with chocolate) He is also a connoisseur of caramel. Unfortunately, we're fairly certain that caramel would be a totally wrong consistency for this.

  13. #13
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    Re: A chocolate thing with no chocolate?

    To be honest, I personally don't think carob works in any situation <img src=/S/sick.gif border=0 alt=sick width=15 height=15>. Caramel certainly wouldn't work, hard or soft. The only other suggestions I can make would be to use white chocolate in place of milk choc or change the recipe to something like Peanut Brittle. I'm still trying to envisage the consistency and taste of the original recipe. Is it like a sweet chocolatey omelette, or more like a cake (without the flour)? With all that fat, I can't imagine it solidifying much.

  14. #14
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    Re: A chocolate thing with no chocolate?

    I think the almond bark is probably your best bet. You might even be able to just switch lb for lb.

    Personally I'd make Divinity or Penoche (or both) for the non chocolate goody.

  15. #15
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    Re: A chocolate thing with no chocolate?

    The consistency was best described to me by a friend as "solid pudding" but I'm afraid there might be a loss in translation, as most european puddings are quite different from what americans call pudding. It was originally billed as a flourless cake, and has a consistency somewhere between cheesecake and fudge. When it comes out of the oven, it is liquid. The cooling and then chilling is necessary to keep the top from "splitting" as it solidifies.

    I've put some thought into it, and have figured out that I've been making this long enough that I could probably make a very small batch (1/8) of the melted part to determine if almond bark will be too sweet in the finished product.

    Thanks, all, for your help! I'll let you know when I come up with a finished recipe.

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