The Chocolate Crevasse.

There is nothing worse than cracking the pristine chocolate-and-almond-covered surface of your dessert with the knife as you cut into it. (Okay, finding your cat eating the almonds off the top of the dessert or being diagnosed with irritable bowel syndrome would be worse, but you get my drift.)

This crack started as a hairline fracture in the Healthy Chocolate Almond Bars I was making, and then developed into a crack that could compete with a plumber. (Get it, a plumber’s crack?) No amount of almonds could cover the crevasse that had been created.

What went wrong, you ask? Refrigeration, my friend. In my ironic quest to make the bars easier to cut, I popped these bars into the fridge before slicing (like I always do with my World’s Greatest Fudge Brownies). And then it happened. The hardened chocolate cracked upon impact with the knife. (Thankfully I was smart enough to stop the massacre in the moment, wait for the rest of the bars to come to room temperature, and then continue with the crack-free cutting.)

The Husband got the crappy, cracky pieces.

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June 30th, 2012 | More Sweets Please | No Comments | Tags: Disasters