This past Christmas, I received a box of Cacao Barry Dark Chocolate Couverture Origine “Tanzanie” (what a mouthful!) from my boss. I don’t have easy access to fancy chocolates, and having a college student’s budget prevents me from splurging too often, so this was a much-appreciated gift. Since I have a limited supply, I wanted to use the chocolate wisely and not be wasteful!
When I tasted this 75% dark chocolate, I noticed how fruity it is, and it has a sour aftertaste of which I’m not a fan. For Valentine’s Day, I used it to make this mousse, but due to the nature of this particular recipe, the sour taste was highlighted even more, so needless to say I didn’t have very much of it. I figured since I don’t like the taste of the chocolate on its own, I should complement it with other flavours that could tone down the fruity notes. I was in the mood to make chocolate chip cookies, so I decided to go with that, even though CCC’s are simple and don’t require “the good stuff” to make them delicious!