I have learned over the years that people have strong opinions about the combination of chocolate and fruit. I don’t judge, I mean, I have strong opinions about pretty much everything, such as the combination of pumpkin and chocolate (no), sea salt-flecked cookie lids (delicious but ftlog, only with a light hand), syrup on pancakes (only if the pancakes aren’t sweet), and how many episodes in a row it’s acceptable to consume of city.ballet. when you’re sick for the fourth day in a row (all of them, what kind of question is that?). What I’m saying is, pretty much the only thing I don’t have rigid views on is the combination of chocolate and fruit.
Here is how I’ve made hot chocolate for most of my life: heat some milk in a saucepan, add a bit of unsweetened cocoa and sugar and whisk. Form lumps. Be unable to break up lumps. Get frustrated, try again, this time slowly slowly slowly whisking milk into cocoa and sugar, hoping to form something of a cocoa roux. Heat mixture until steamy and drink merrily, trying to ignore faint background of chalkiness. Hooray for cocoa?
Inadvertently, this has become Festivus week on Smitten Kitchen, wherein I air my grievances at past recipes and exhibit what I hope can be passed off as “feats of strength” in reformulating them for modern times. Still, nobody could more surprised than I am that of all the recipes in the archives, it’s Martha Stewart’s decadent chocolate babkas from seven years ago that have ended up in this queue, because at the time we found them beyond reproach: rich, buttery, crumbly and intensely chocolaty. They were precisely what we’d remembered getting from the store growing up, but better, I mean, I’d hope they’d be. Clocking in at 3/4 pound of semisweet chocolate and almost a cup of butter per loaf, the recipe in fact uses triple this (2.25 pounds of chocolate! 1.25 pounds of butter!) for three loaves. And not unlike the chicken pot pies, this, along with the messy, complicated prep, became the problem. Despite repeated requests from our families every holiday, I’ve probably only made it once since, if that. It’s all too much.
Like most people with at least a passing interest in foods made from recognizable ingredients, I’ve heard a lot about almond milk in the last decade. But my love of all things milk, cream, crème fraîche, sour cream, double-cream, triple-creme, dulce de leche, sweetened condensed milk and milk fudge (you know, just to get started) was such that I had little interest in making it a regular part of my life.
Within reason, I think if you’re craving something, you should go for it, although this theory is mostly born of my own poor logic. I’ve all too many times craved, say, a brownie but thought I shouldn’t eat a brownie and so instead snacked on (just for a completely random example) 12 almonds, 1 slice of cheese, half an apple, 1 banana and then, oops, a handful of chocolate chips, amounting roughly 3x the calories of a brownie, a brownie that I craved exactly as much as I did 500 calories ago. And so, when I really want a brownie, I make my favorite brownies and we each eat one and then I stash the rest in the freezer, so they are not out on the counter, calling to me that we haven’t been cut in a straight line and you should really even us out or we’re going to go bad soon and you don’t want us to go to waste or any of those things that brownies tell me when we’re alone together.
My friend Valerie makes one chocolate cake. No, I don’t mean one chocolate cake for school birthday cupcakes and one for grown-up dinner parties, one for wedding cakes and one for really decadent layer cakes, one for roulades and one for a Thursday afternoon, just because. I mean just one recipe. She serves it plain to guests after dinner, she makes it when she hears it’s your birthday and she stacks, and coats it hypercolored frosting and studs it with superheroes for her kids’ birthdays.
2014 has been mostly about the chocolate thus far, which is the kind of thing that happens when you outsource what-to-cook-next decisions to my husband and his Mini-Me. We bounced from Chocolate Hazelnut Linzer Hearts to Chocolate Peanut Butter Cheesecake before landing on a Double Chocolate Banana Bread which, even a month later leads to the weekly “accidental” purchase of way more bananas that we’d ever eat, so we “have” to make more, no violins necessary. Thus, it would be easy to blame the boys in my family for what I did to an innocent coconut macaroon — that is, saddling it with not one but two types of chocolate, until it was intensely fudgy and brownie-like with an almost gooey center, seriously why aren’t you baking these yet? — but guys, this was all me.