One of the benefits of working part-time as a sales associate for Sur la Table, one of the preeminent kitchenware stores nationwide, is that on occasion I get really cool free stuff. For example, on Monday night I got 5 free bars of Valrhona Baking Chocolate: three bars of 68% dark chocolate and one bar each of 39% milk chocolate and 35% white chocolate, two-and-a-half pounds of chocolate in total! Several months ago, I got some free Stonewall Kitchen pie filling and made a nice cobbler out of it, and I think this might be another chance to do some fun baking, and in the process try out a new recipe or two.
Here is where you come in! I know that among my readers there are many accomplished, talented, creative bakers. Please tell me what I should do with my chocolate! You can either make suggestions in the comments below, or write to me directly (firstname.lastname@example.org). Many thanks in advance for the suggestions. I will of course give full credit for any suggestions that I use, and let you know how the results turn out.
I say “suggestions” in the plural because, as you will have noticed above, I have non-dairy as well as dairy chocolate, so I will be baking more than one thing. I am especially conscious of the fact that having white chocolate on hand probably gives me a chance to make something pretty interesting, even if I will not get to personally enjoy the results! So both dairy free and dairy-included recipes/suggestions are welcome!