Victoria Bolles wrote:
>
> 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

Dear Victoria, It could be, even if I think it was from an earlier
year. It may be that I remember wrong, of course. It could have been
between 1980 and 1983, when I entertained a great deal.

If you find it, I would be really grateful. Thank you very much for
offering to look for the recipe.

Happy New Year and many thanks, Margaret