March 1st
2007
We’ve just returned from a little time off with friends and family and although it was just a short trip, it was a very welcome break from work and a great chance to gain new energy – very much needed for the upcoming projects. There is it again: work. Can’t escape it.
Visiting Oliver’s parents is always a pleasure, the girls go shopping, the boys hide in computer and tech stores, until we meet again to cook and watch movies together. And boy did we cook! I could still go into raptures at what was likely to be the most tender Boeuf Bourguignon we have ever had. Was it merely the superb quality of the meat? By the way, when I asked the butcher for a shoulder cut of about 1.5 kilograms, he disappeared for about 5 minutes and came back with what looked like a quarter of a cow, which he carried over his shoulder like it was nothing. I’m so used to hearing “would you mind if it’s a little more?” – especially at butchers – but that time the guy didn’t even bother, he cut off exactly 1500 grams. Spot-on. Wow! Nice one, he for sure knows his profession!
Anyway, as soon as we returned back home from our trip, my sweet tooth needed a filling. An urgent one. Going through the options (or lack thereof), I began to realize that my personal chocolate needs hadn’t been satisfied over the last days – at all. Our usually well stocked and so-called sweets shelf barely did itself justice and had little to offer. No chocolate, no bars, no gummybears, not even ice cream in the fridge and the shops were already closed. Out of luck. And the less you can have something the more you want it, no, need it. All I needed was a chocolate fix. Right then, right there.
Help came from leftovers of milk chocolate coating and ordinary cookies, I usually give little time of day to: broken into bits and pieces, covered in melted chocolate and decorated with coconut flakes I finally found salvation. Despite its nature of being an interim arrangement, I can think of many more variations, different sorts of cookies mixed with dried fruits or roasted nuts, according to one’s individual preference. And it would make a nice small present, too. Certainly for chocoholics. Like myself.
The candy looks like something you'd find in a high end candy shop.
You did well.
Chocolate craving with no chocolate at hand is the worst, but coated cookies look like an appropriate rescue:)
hmm, i love chocolate!
That is seriously a brilliant idea! Now, if only my kitchen creations looked even half as good as yours!
I suddenly get the urge to coat bourbon biscuits in chocolate, but I'm stuck on what to sprinkle them with afterwards.
Well if they're just made from leftovers then it's certainly a beautiful (and no doubt delicious) way to use them up!
I am shocked positively, Nicky, although I am pretty sure you have got biscuits and chocolate coating only in best quality. Oh, you just remembered me that I have got a bar of so called „extra fine milk chocolate” in my bag, three and a half Milka’s worth …munchmunch… , so, far too much money. You’ll see!
Oh, my god, some chocolate ... I'm crazy !!!
I'm totally with ya on the chocolate cravings. I. Need. Some. Now. However, I think that if I attempted your delicious-looking creation, it would look nowhere near as appetizing. Don't get me wrong, I'd still eat it... I'd just probably destroy the evidence. :)
I wish I would receive a box of these sweets for a present. :) They're fantastic!
I love the brilliance that comes from a set of limitations and desperation! Some of my best creations have come from these circumstances, amazingly. I wish I understood how that works...Your chocolate looks so nicely tempered too, great job. I can totally see these in a bag on the shelf of a gourmet shop, you know, hint hint!
Aaah, I can so understand this kind of chocolate-craving... I've been in a similar condition today and made chocolate covered (fresh) pineapple chunks. The idea with crackers is great, tough. I have to buy some next time.
Quick and delicious thinking! They absolutely look beautiful - so much they wouldn't last a second around here!
Yum! Wow, I'm thinking pretzels too. And because I can never just stop there when it comes to sweets, I'm also thinking atop vanilla ice cream too.
Great idea!
To be honest, I'm not that big into chocolate -- or any sweets -- but still ... I need Things when watching a movie or right after dinner. Bad Things. For some reason, chocolate is just the what will kill the cravings.
Thanks a lot for this simple recipe. Just the excuse I need.
Terry B, you can cool them on either waxed or parchment paper, a silicone mat works great, too.
MaW, I'd say take what ever you have at hand, ground pistachios would make a nice colorful contrast, chopped almond add extra crunch and dried fruits make the nibbles more chewy.
Sebastian, It looks like it's us against the rest of the world - milk chocolate wise ;)
June2, 'Nicely tempered', that's where I have to give credit to Oliver... But your so right, some of the most memorable meals arise out of limitation!
Sheri, It sounds great with Pretzels, but with vanilla ice cream it sounds fantastic!
[...] just read one entry at Delicious Days: Empty shelves & chocolate nibbles. It describes how I feel when I need that chocolate. But, since I never have chocolate coating just [...]
Hi Nicky, I haven't seen chocolates looking more yummy. The image is great and the coating of chocolate looks so smooth and bite-inviting - even better than the ones that you get even from stores that make them locally. A fabulous quick-fix recipe.
Genius!
What a great way to finish the milk chocolate and otherwise ordinary biscuits by combining the two!
I might have to add this wonderful tip to my blog!
Could you tell me where to shop for high quality couverture in Munich? Would be highly appreciated.
Katja, Depending on which brand you are looking for I could recommend these shops: Stolberg Schokoladen, Sama-Sama, but there are many more in Munich!
i just had those cravings as well and then remembered your solution :)
i must say I've been desperate enough to eat the couverture solo but your invention seems the less trashy way...
i used up the old christmas cookies and added some dried cranberries - now waiting unpatiently that they are cooling off...only thing: i've the feeling they are not properly "glued" together by the chocolate. any idea to solve this the next time? (do you really put them in the couverture or sprinkle them with it?)
What a brilliant idea! I'm picturing graham crackers now, coated with chocolate as you described, with maybe a sprinkling of finely chopped nuts.
Did you cool the coated cookie bits on waxed paper? Trying to figure out the logistics.