Friday, November 12, 2010

Deep in Chocolate Cups

Last month, I wrote about a party that my roommate Pat and I threw 20 years ago. At the party, at her insistence, we served alcohol in stale chocolate liqueur cups that tasted like burnt rubber which we later found hidden in plants by friends who were too polite to throw them away.
Astor Chocolate took up the gauntlet challenging me to try their chocolate liqueur cups to prove that the cups are tasty. They sent me a box of 60 cups, each in their own gold foil like miniature muffins.
My husband, who refused to try one of the cups because 20 years later that burnt rubber taste remains imbedded on his tongue, took an artsy photo of the box.
We lifted the lid from the box and inhaled the rich chocolate scent. Not a hint of rubber from these cups.
Then, after a Girls Night Out dinner, where we were all slightly tipsy from the bartender's free drinks and an after-dinner liqueur, we returned to my house to try the chocolate cups.
I can honestly say that it didn't matter we'd been drinking before we tried the cups. At that party 20 years before, plenty of people had been drinking but still abandoned the cups.
My thoughts on filling the cups ranged toward sweet liqueur.
Baileys, Kahlua. We had some mint Baileys so I climbed on a chair and pulled that from the cabinet over the refrigerator. I also got down a bottle of Drambuie that came from Earl's parents' liquor stash, and a bottle of limoncella that Earl's sister brought from Italy.
We all tried the cups, some with the Baileys, others just as an after-dinner chocolate. The verdict -- good, dark chocolate. Linda, a chemist by profession, studied the ingredients on the side of the box, and proclaimed it quality chocolate.
Janine merely broke off the pieces of the chocolate cup and ate it, although this picture indicates she may have sampled the Baileys in a cup before switching to straight chocolate.
Sheila tried the Drambuie in the cup and warned the rest of us to stay away from it. I'm not sure if it was the alcohol in general or the alcohol mixed with the chocolate that didn't go together.
I tried the limoncella in the chocolate cup, and again, not a good match. When I started thinking about it, I couldn't picture lemon and chocolate together. Not like chocolate and raspberry or strawberry.
Laura, who was celebrating her birthday, took the gold foil cup and folded it into a table shape. In addition to quality chocolate, the foil was quality too, she declared.

So, the opinion of the five of us about chocolate liqueur cups has been swayed. I let the boys each eat a chocolate cup, no liquor involved. They asked for seconds. I put away the remainder for when Grace comes home and makes chocolate mousse that we can dole into the tiny cups and serve at Thanksgiving.
Thanks Astor Chocolate for the taste treat.
Earl still hasn't tried one. He can't get over that traumatic first experience in a party in Largo, Florida 20 years ago.


Lucia said...

I understand where Earl is coming from. I just had an eclair and the whip cream inside was sour! Turned me right off of eclairs...hmmm those chocolate cups look devine. I wonder if they make them in white chocolate? I will google.

Paulita said...

Oh, no. Now you can never eat an eclair again. That's terrible. I didn't see white chocolate but maybe didn't search far enough.

Linda said...

The coming dessert sounds like the best thing you mentined.

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