In article >,
Margaret Suran > wrote:

> I have a 1 1/4 lb box of 64% dark Guittard chocolates. I would like to
> use this chocolate for baking. Is there a brownie recipe or one for a
> simple chocolate cake that someone could post, please? The ones I have
> are for unsweetened chocolate or chocolate powder.
>
> The chocolate is very tasty, but a little too sweet for eating, for my
> taste.
>
> I also do not like too much sweetness for my baked stuff. A recipe for
> a good chocolate mousse would be fine, as long as the amount of sugar is
> not overpowering. Years ago, I had a wonderful recipe for chocolate
> mousse from Gourmet Magazine, flavored with orange zest (and juice or
> extract?) and served in the hollowed out orange peel halves. I don't
> expect anybody to remember it after so many years, but it was a
> wonderful dish.
>
> Thank you and happy holidays, Margaret

Margaret, I have a nearly-complete set of Gourmet magazines from 1980 to
1985. Do you think the recipe would come from one of those years? If so,
seeking out that recipe would be a good excuse to look through those old
magazines. (I keep them around to remind me of what a lovely thing
Gourmet *used* to be.)

Happy holidays to you,
Victoria