Measuring things is oppressive, man! I need to be FREE :D though someday I am going to sit down and actually study baking ratios so that I can freestyle, that, too. (My next cooking adventures will be with coastal African food, though; I've only cooked a few Ethiopian and Nigerian dishes, so I picked up In Bibi's Kitchen to expand my horizons.)
Anyway, I think chocolate syrup on this would be too sweet, but a drizzle of incredibly dark chocolate could work. Maybe even 100% chocolate? Or, ooh, a finely chopped cocoa nib garnish for bitterness and texture!
![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
ninetydegrees
no subject
on 2020-10-19 02:18 am (UTC)Anyway, I think chocolate syrup on this would be too sweet, but a drizzle of incredibly dark chocolate could work. Maybe even 100% chocolate? Or, ooh, a finely chopped cocoa nib garnish for bitterness and texture!