What to do with it?? I see lots of ganache flowing over the sides of cakes, and chocolate chunck cookies, and who knows what else in my future. In the meantime, I had to break it into manageable pieces so I could freeze it all.
Not easy.
First, I tried hacking it with my cleaver. Didn't make a dent. I can hack a turkey carcass to smithereens but chocolate? Apparently not.
After lots of trial and error and Brett calling out to me "What are you doing in there?" and "What broke?" -- I found something that worked.
Yep. A screwdriver and a hammer. Don't worry, I scrubbed the screwdriver before using it on the chocolate. I'd give the screwdriver four strong whacks and, you can see, it barely got half way through the chocolate. It did work though.
Phew!!
oh my word, that's some heavy, thick stuff!!! good luck chipping it up for cookies!
ReplyDeleteBoy, that's some chocolate! Looks like it will last for all of 2012.
ReplyDeleteThat's a major load.
ReplyDeleteDid you ride anymore horses? That first one is really something.
Just thinking about too much chocolate makes me crave some.
ReplyDeleteWow! Chocoholic's heaven.
ReplyDeleteHow many pounds was that chunk?
Wow! I have never seen anything like it! Please tell us what is special about the Guittard brand. (I am in the "never too much chocolate" camp, as long as it is dark. :)
ReplyDeleteGordon Bennett!
ReplyDeleteYou used my Dad's hammer? That's an antique, vintage 1930's.
ReplyDeleteThat is my ALL TIME favorite solid chocolate. I can buy it bulk from the local health food store. It rocks and is the best melting chocolate you will find. I melt it over everything - rice krispy bars, special K bars, marshmallows, graham crackers or make it into truffles with a little heavy cream and your favorite flavor. I'm totally jealous - may send this post to MY brother as a hint! LOL
ReplyDeleteHaha Brett's comment had me cracking up!
ReplyDelete