September 16, 2009

Better with chocolate

Ground cherries have a subtle pineapple flavor and are great alone or made into salsas, pies and relishes. They are simple to grow and are fun to experiment with in recipes. I saw a few blog posts over the winter featuring ground cherries dipped in chocolate and couldn't wait to give it a try. The cute "paper wrapper" they grow in makes a great handle for dipping. I also rolled few completely in chocolate. Since I had the chocolate all melty and ready to go, I figured that a few raspberries should make the plunge as well. They were all delicious.

6 comments:

tainterturtles said...

I haven't seen that type of chocoate before, but the food co-op has lots of good chocolate bars filled with fruits like blueberries,cranberries, raspberries....even hot chili peppers! Dark chocolate is my favorite.

Chris said...

Dark chocolate is the best! Is it the Menomomie co-op you are talking about? Fun place but I haven't been there in a long time. I get this chocolate in one pound bars from the Trader Joe's in Woodbury. They are just $3.99 a bar. The darkest I have seen there is 72% chocolate. I like 85% best but there are not too many brands that make it.

Red Studio said...

Thank you for the great idea. I would love some raspberries, blueberries, or hot chili peppers dipped in chocolate.

Chris said...

Hot chili peppers in dark chocolate? Hmmm. Worth a try :)

Connie said...

Isn't everything better with chocolate? :-)
Have you tried Dagoba Eclipse bars? At 87 percent cacao they are the darkest of the dark...only 7 grams of sugar in the entire bar. I like them, but hubby wimps out and goes for the sweeter ones. But he does use raw cocoa nibs (ground in a coffee grinder) on his Purely Decadent coconut ice cream. Is it getting hungry around here or is it just me? hee hee

Chris said...

Connie- Raw cocoa nibs are great.

Although Lindt isn't necessarily my favorite chocolate, they have a 90% bar that is very good. The Dagoba 87% is great too.

Thanks for visiting!