I have a pound of Callebaut milk chocolate that needs to be used. I think I bought it

M

melissa-dallas

Well-known member
before Christmas intending to use it in candy and it is really blooming. Don't want to make candy - anyone have any ideas for something to use it in?

 
Are thinking of something baked? If so, I have several ideas - also a milk chocolate ice cream from

David Lebovitz. (Or you can just use them in your favorite chocolate chip cookie recipe, mixed with some semi-sweet chunks).

Here's a list - These recipes are not T&T, but are on my to-try list:

PEANUT BUTTER CHOCOLATE BROWNIE CRUNCH CAKE

Milk Chocolate Black Pepper Ice Cream (David Lebovitz)

DARK CHOCOLATE MILK CHOCOLATE-CARAMEL MOUSSE BROWNIES

S'more Thumbprint Cookies

TRIPLE CHOCOLATE PEANUT BUTTER SANDWICH COOKIES

HAZELNUT-ESPRESSO SANDWICH COOKIES

 
The s'more thumbprints sound great. I'm peanut allergic so that knocks a couple off & don't have

room in the freezer right now for the ice cream bowl. Could you post the thumbprints?

 
I meant "Are YOU" thinking of.... My eyes are hurting me today - the overhead light, a large

florescent, went out in the kitchen, so I've been working with lamps - Eyestrain...Eyestrain!

 
Okay, here ya go: S'More Thumbprint Cookies

S'MORE THUMBPRINT COOKIES

1 cup butter, softened
1/2 cup packed brown sugar
1 egg
1 teaspoon vanilla
1 1/3 cups flour
1 cup graham cracker crumbs
1/8 teaspoon salt
1 1/4 cups mini marshmallows, about 120
6 1/4 ounces milk chocolate candy bars

1. Heat oven to 325.
2. In large bowl, beat butter and brown sugar until light and fluffy. Add egg and vanilla, beat until blended. Add flour, cracker crumbs and salt. Beat on low speed 1 minute or until stiff dough forms.
3. Shape dough by heaping teaspoonfuls into 60 balls. On ungreased cookie sheets, place balls 2 inches apart. With thumb, make indention in center of each.
4. Bake 10-12 min or until cookies are firm and edges are just beginning to brown. Lightly press 2 marshmallows in center of each cookie; bake 2-3 minutes longer. Top marshmallows on each cookies with 1 rectangle of chocolate and let stand till soft, smear with knife. Let stand until chocolate is set.

5 dozen

From Pillsbury Holiday Cookies

http://www.recipezaar.com/272368

 
Many thanks. These all look fabulous. Why, oh why did I have to develop peanut allergy in my

thirties? Cashews and almonds and their butter just aren't the same. Much less the soy nut butter.

 
I feel for you Melissa; I've developed a chocolate allergy...

Well, I should say caffine allergy and now that has come to mean chocolate too (sob!). The fake stuff sure doesn't compare.

 
HA! If only that kept me from its wanton ways....

It calls my name...and sometimes resistance is futile.

Can't coax me with dark chocolate anymore though, it makes me far too sick. And I often fall prey to a chocolate chip cookie, which foolish me, lie through their little cookie crumb teeth and fool me everytime. Why each time I think this time will be different, that I can eat just a couple of bites without getting sick, I'll never know. The sneaky things!

You'd think since the reaction is almost immeadiate I would've developed at least a pavlovian resistance to the stuff, but oh nooooo...the call of chocolate, she be a strong one! To the goddess chocolate, whom I have given a lifetime of worship, I be mere pudding in her hands. smileys/smile.gif

 
I'm tempted sometimes, but after multiple attacks of hives & hoarseness I'm told next time could

be full blown anaphylaxis. I sure miss the candies and asian food.

 
How about cheesecake? I have several RECs that call for milk chocolate and I always use Callebaut!

Milk Chocolate Cheesecake (from CHEESECAKE EXTRAORDINARE by Mary Crownover)

This is just like eating a big milk chocolate candy bar, only better.

Chocolate Cookie Crust
11 milk chocolate sandwich cream cookies, crushed, and 3 tablespoons butter or margarine, melted

In a small bowl stir together crushed cookies and melted butter or margarine till well combined. Press crumb mixture evenly onto the bottom of a greased 9-inch springform pan.

Milk Chocolate Filling
24 ounces cream cheese
3/4 cup sugar
3/4 cup sour cream
4 eggs
1-1/4 teaspoons vanilla extract
1 12-ounce package milk chocolate chips, melted

In a large bowl combine cream cheese, sugar, and sour cream. Beat with an electric mixer till smooth. Add eggs, one at a time, beating well after each addition. Beat in vanilla extract. Stir in melted chocolate. Pour the cream cheese mixture over the crust.

Bake at 350 degrees F. for 15 minutes. Lower the temperature to 200 degrees (From Caryn--NOT a typo--that is two hundred degrees F.) and bake for 1 hour and 10 minutes or till the center no longer looks wet or shiny. Remove the cake from the oven and run a knife around the inside edge of the pan. Turn the oven off; return the cake to the oven for an additional 2 hours. Chill, uncovered, overnight.

Milk Chocolate Topping
1 cup whipping cream
1 tablespoon sugar
1/2 cup milk chocolate chips

In a small bowl beat whipping cream and sugar with an electric mixer till stiff peaks form. Pipe whipped cream mixture around the edge of the cheesecake. Garnish with milk chocolate chips. Chill till serving time. Makes 12 to 18 slices.

 
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