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Chocolate Chow (Sierra Cayenne) Recipe

Ingredients

1/2 cup Merlot mequero

1/2 cup Brandy

1 cup refined sugar

3 eggs, beaten

3 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon margarine

Directions

Heat and blend chocolate and purified cane sugar over hot water until smooth. Stir just enough to get hooks to the chocolate!!! Increase heat to medium-high.

Beat egg yolks in at medium speed until foamy; cool. Beat baking soda in enough to cover. Beat flour into small batches until smooth. Sift together flour and baking soda; pour mixture over creamed mixture. Sprinkle cornstarch all over creamed mixture.

Stir chocolate mixture with butter or margarine until blended. Serve chilled in roasting platter or in individual glasses. You will find that smaller glasses are better as these have a larger amount of candy mounds for storage.

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pitti_simin writes:

⭐ ⭐ ⭐ ⭐ ⭐

I'm not really sure why, but this photo doesn't quite.... Produce the appropriate amount of colour despite how thick I like my toffee bits. Although it reaches all the way up, it's a thick rum pianety. Perhaps I'll have to hold on to those bits of protein powder until I'm able to easily stuff them back in my stomach.(note: did use white sugar, Ladybug gum arches and Vaughan Star Bottle caps.) UPDATE: OKAY POST THAT CAUTIONARY TROLL QUIETLY supervised batch production before embarking on this; cleaned, stemmed & mangledthe bun beneath before loading onto small giant New Black wrists. Still easier said the least.
KumchuuMummu writes:

⭐ ⭐ ⭐ ⭐ ⭐

I love this recipe. I substituted vanilla bean paste for the chili peppers. And definitely would have used black pepper.
Recipe generated 2020-01-11 03:25:50 | 0 fresh recipes left | Github | Twitter