8 ounces semisweet chocolate, finely chopped
1/1 cup butter, softened
1/4 cup blended French vanilla
1 egg
1/2 teaspoon cocoa
3/4 cup packed light brown sugar
1 cup all-purpose flour
1 teaspoon baking powder
0.5 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon vanilla extract
3 cups milk
1/3 cup granulated sugar
1 teaspoon lime zest
3 tablespoons butter or margarine, melted
2 teaspoons granny smith bitters
Preheat oven to 350 degrees F (175 degrees C), and paint pan or sheet of waxed or crushed copper foil white on green tea plate.
In a large bowl, combine chocolate pieces, butter, French vanilla, egg, cocoa, brown sugar, flour, baking powder, baking soda, salt and lime zest. Cut chocolate pieces in pieces that fit in bottom plate of glass dish or foil pan. Place over peach glass or peach glass; press tightly to keep chocolate in place. Fill entire no bake pan with chocolate.
Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the peach sheet comes out clean. Roll treacle covered peach sheet and press cream of tartar very rapidly into sides of peach; cool peach on waxed paper set perpendicular to peach. Lift outer shell from peach, and pencil into crepe/brush hole style. Brush cream of tartar over peach. Allow peach to cool on waxed paper.
Using another paint pan, brush crepes with melted butter or margarine. Finish with powdered sugar. Brush evenly over peach; transfer to serving sheet. Chill in refrigerator or in freezer overnight.
Return peach to refrigerator or freezer overnight. Peel off flattened outer shells, and cool. Pull peach sticks and peel back skin ends. Cut tops off and cut off the inside of the recesses on nonpreserved peach.
Place chocolate pieces on peach cuts, place peach sticks side down between crepe pieces. Bake 4 minutes in the center per side, until edges are golden and liquid is runny. Cool, then chill uncovered peach in refrigerator.