White chocolate is the only kind that doesn't give my gf migraines. I, also, like it better.
There's a kind of honey-crisp thing surrounded by white choc. I can get at the local candy store that's pretty good. Also a kind with rasins.
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Hmm... I'm liking the chocolate-dipped fruit idea. Strawberries, blackberries, blueberries, banana, and maybe apple and raisins... sound good?
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EdipisReks
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posted
quote:Originally posted by First of Two: There's a kind of honey-crisp thing surrounded by white choc. I can get at the local candy store that's pretty good. Also a kind with rasins.
is the honey-crips thing triangular and called Toblerone?
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Eh. I'm. . . not a big fan of white chocolate, really. I just don't see the point, it doesn't even taste like chocolate. And it's not helping that everyone has heard about the white chocolate and cookie ice cream, and anyone who comes to dinner has to have it. So far, having it with hot fudge sauce is working wonders.
But there's one thing about chocolate that you might be able to avoid using the white variant: it doesn't always go with other things. You think "chocolate is nice, spare ribs are nice, chocolate-coated spare ribs should be terrific!" Doesn't work. But maybe, since white chocolate doesn't taste like chocolate, it just might work. . .
*checks*
No, I'm not allowed to try it. Someone else is going to have to take that baton and run with it. 8)
I've actually had white chocolate-coated raisins (or sultanas). They were all right. Couldn't tell you how to make them, they came from the food court at Harrods.
If you want to try the fruit-dipping idea, it's not something you can do in advance. You're going to have to probably have the hot sauce there, dip the fruit, and pass it to her. You'll need skewers. If she lets you place a morsel directly between her teeth, you've pulled.
Now, the sauce. Where are you planning to do this, because if at all possible you'll need to keep the sauce hot. A fondue set perhaps, or one of those candle-heater thingies you get in Indian restaurants. You could find plain melted white chocolate to be too watery, and might want to consider making some sort of white chocolate fudge sauce; I tried it once without much success, I have to admit.
posted
I had two options in mind: either do it the night before I give it to her, so it has time to dry; or do it right in front of her. In front of her would be a slight problem, becuase there may not be any place at the uni where there's a stove, at least that I can access. I suppose I could borrow a hot-plate. Or a fondue set, as Lee suggested.
Then again, there's also this place called The Melting Pot. One of the more expensive places in town, but if you like fondue, they're the place to go. And I THINK they have white chocolate sauce. I could just take her there for dessert, I suppose...
*checks menu*
Hmm... $14 for enough chocolate to feed two people, with various fresh fruit and confections besides. Might make a worthy gift, if I can come up with enough of an excuse to take her downtown to keep it a surprise...
-------------------- "This is why you people think I'm so unknowable. You don't listen!" - God, "God, the Devil and Bob"
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I think the restaurant will have to be the way to go.
Here's why: pieces of fruit, cut anything up to 24 hours before (even longer if you stick to the original Christmas-present intention), then dipped in hot sauce and left to cool? Without even going into the health aspects, what state will the fruit be in by then? Those preservatives aren't there just to annoy organic-food nuts.
On the other hand, it depends what sort of message you're trying to send here. If you can work out a way to do it all yourself, you should. In going to a restaurant, you're going to a restaurant, that's a whole different message in itself. While if you do this the way you want to, the food is the message. If that makes sense. You don't take someone to a restaurant for the food.
posted
Yeah, I'd prefer to do it myself. As I say, I'd probably buy everything immediately before making the stuff, and do it within eighteen hours of handing it to her, tops. Fruit can't go bad THAT fast, especially when it's not exposed to air.
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They shouldn't, some people I know keep them around for awhile, although they usually last no more than a week....
18 hours the fruit should still be crisp...
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True. My cabbage motorbike gets terrible miles to the litre
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True. My cabbage motorbike gets terrible miles to the litre.
-------------------- Yes, you're despicable, and... and picable... and... and you're definitely, definitely despicable. How a person can get so despicable in one lifetime is beyond me. It isn't as though I haven't met a lot of people. Goodness knows it isn't that. It isn't just that... it isn't... it's... it's despicable.
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Wouldn't that be horrible miles to the bushel or some other non-liquid measurement? Unless you cook cabbage really horribly...
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I've actually done the whole dipping thing before. Made coconut bars once. Wasn't that bad, though the skewer idea would have made it way simpler...
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