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The 50 Plus Cafe, Pub, All-Nite Greasy Spoon and Dive Bar

dkak001 said:
Don't get me wrong, I love sweet things to be sweet, and chocolate is one of them. But I like the flavor that coffee adds to chocolate. There's something those bitter undertones add, that's sort of missing with just chocolate. I think the buttermilk/sour milk ads some acidity to the balance too. I find the same thing with chocolate chip cookies, if you mix semi sweet and milk chocolate it really brings out the flavor. Something about the bitter tones in the semisweet vs the milk. I don't know that I understand why, but it does.

Maybe there is something other than coffee that has bitter flavors you could try? I don't know how a really black tea would work, it's a different flavor profile, but can be similar to coffee. It might work too (if you don't mind tea).
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I like tea. I like the smell of coffee but cannot stand the taste. Perhaps some semisweet chocolate would work for the cake. Good idea! Thanks!
 
likes2watchU said:
There are so many different things you can play with when cooking with chocolate. Mind boggling amounts of variations IMO.

Depends on what you want to enhance/add to the mix
Here are some of the most common ones:
View attachment 2601807
Here's a similar table for tea:
View attachment 2601806
To infuse liquids like tea or wine into your chocolate batter without ruining the consistency, you generally use one of two methods: liquid replacement or flavor extraction.
The goal is to maintain the total "wet-to-dry" ratio of your original recipe so the cake doesn't become gummy or sink.

1. The Liquid Replacement Method
If your recipe calls for water or milk, you can replace that volume 1:1 with your infused liquid.

For Tea: Brew the tea at triple strength using the water or milk already required by the recipe. For example, if a recipe needs 250ml of milk, gently heat it and steep 4–5 tea bags for 10 minutes.
Pro Tip: Re-measure the liquid after straining, as the tea leaves or bags will absorb some of it. Top it back up to the original required volume.
For Wine: Simply swap out a portion of the water or milk for your wine. For a subtle depth, replace about 25% of the liquid; for a "Red Wine Chocolate Cake" style, you can replace up to 100% of the liquid with a bold red.

2. The Flavor Extraction Method (The "Bloom")
In chocolate baking, adding hot liquid is a secret hack to "bloom" the cocoa powder. This releases the natural oils and intensifies the dark chocolate flavor.

Blooming with Tea: Instead of just using boiling water to bloom your cocoa, use boiling hot, high-strength tea. This provides both the chemical "bloom" and the aromatic tea undertones simultaneously.
Infusing the Fats: Tea flavors are often fat-soluble. You can gently heat the butter or oil from your recipe and steep the tea leaves directly in the fat for 5–10 minutes. Strain carefully before proceeding with your recipe as normal.

3. Dry Infusions
If you don't want to mess with the liquid ratios at all, you can add flavor through the dry ingredients:
Microground Tea: Finely grind tea leaves (like Earl Grey or Matcha) into a powder using a spice grinder and whisk them directly into your flour.

Sugar Blitz: Pulse tea leaves with your granulated sugar in a blender before creaming it with butter to distribute the aroma evenly throughout the crumb.
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Thanks for this, Likes! 😘🥰
 
subdudeme13 said:
It sounds delicious and I will get some. i know Hershey is standard fare but I have spent days and weeks working in their plants in Hershey, PA. Driving into town the smell is great! My favorite plant was Reeses but I do have a thing for Kisses.
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Many decades ago, my husband and I went to PA for a family reunion on my mom's side. We were in Allentown and Bethlehem for it, then planned some side trips for us. Hubs wanted to go to Gettysburg, we both wanted to go to some Amish towns, and I wanted to go to Hershey. He tried to veto the Hershey trip saying we didn't have enough time. I told him I wasn't going to be "this close" to chocolatetown and not go.


We visited Hershey! 🍫
 
Wat_Tyler said:
Wow. Just got a call from my favorite subcontractor from the former job. He called, his words, to thank me for making his job easier. He told me that Wat made his lead supervisor look good. He said that Wat just made stuff run better, and that there are "struggles" now. I know, imagine that. Wat met him the second day working there, and after talking to him for maybe as many as 30 minutes, he told Wat that he, Wat, was the smartest guy working there. And now this.

Who knew?

Just . . . wow . . . .
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Someone appreciated you there!
 
Missk_2022 said:
View attachment 2602146View attachment 2602147
Wonder if some of this is why our people are sick
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This is probably what I have. It's rampant here in the west. My therapist said they were seeing it in the east now, too. 😤

I thought I would get on for a bit tonight to show proof of life. I'm still inhabited by most of the evil dwarves:

Snotty
Sneezy
Grumpy
Tired but can't sleepy
Fussy
Cranky
Coughy

I'm headed to bed. Will try again tomorrow to catch up. Love you guys! 💞✨️💖
 
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