Peaches in chocolate (+ a batard of Lean Bread)

In good style, I’d like to start with a dessert.  Sunday was farmer’s market day, and peaches are just coming into season.  I am always a bit skeptical about the first peaches, mostly because there are few things more disappointing than a peach that is not ripe.  But our purchases on Sunday were anything but disappointing, at least if one considers the yellow peaches.  Every one of them has been perfectly ripe, a combination of extreme sweetness with a complement of sour.  The white peaches have been less spectacular, and I have to consider that perhaps they are just less flavorful in nature.  We have eaten two peaches for dessert every day this week, and to celebrate the last two peaches (undoubtedly we will just buy more at the Thursday farmer’s market, but that seems so far away) I wanted to try making a chocolate sauce recipe that has been on my mind for a while.  Maida Heatter’s Book of Great Chocolate Desserts is by far my favorite dessert cookbook, and Michel Guerard’s French Chocolate Sauce is one of thirteen chocolate sauce recipes if one includes variations.  The French chocolate sauce recipe was recommended to me by Peter’s mother, and is surprisingly easy.  It requires only basic pantry items, no cream, chocolate bars, or coffee flavor needed.  I often forget how easy and delicious the combination of fresh fruit and chocolate is, but now that most of the chocolate sauce is safely stored away in the fridge (it would have lasted another hour sitting on the counter before we devoured it by the spoonful) it may be the makings of desserts all week.  If it lasts that long.

Michel Guerard’s French Chocolate Sauce
(~2 cups of delicious chocolate sauce)
3/4 cup unsweetened cocoa powder
3/4 cup granulated sugar
Pinch of salt
1 cup water
2 tablespoons butter
Mix cocoa, sugar, and salt in saucepan.  Whisk in water until sauce is smooth.  The sauce will have a watery consistency.  Bring to a low boil and simmer for 3 minutes.  Add the butter to the sauce and simmer for another 3 minutes, stirring to melt the butter. Sauce should thicken considerably in this process, although not to the point of being like hot fudge.  Serve warm and keep leftovers in the fridge, if you’re lucky enough to have any.

Peter has embarked on a bread adventure.  He has been baking his way through Peter Reinhart’s Artisan Breads Every Day.  We started the week with Pain a l’Ancienne Rustic Bread as a loaf of ciabatta and four little baby baguettes, both unbelievably delicious.  I adore large holes in my bread so that breakfast can be as messy as possible.  We devoured the baby baguettes as a before-bed snack; they smelled so good in the oven and had the most pleasing puffed-up shape.  This is my fault for suggesting that we bake bread after dinner.  Then yesterday we tried a boule of Lean Bread, which has smaller holes than the Rustic Bread, presumably because the dough isn’t nearly as wet.  Tonight we baked the second half of the dough into a torpedo or batard, and lucky for our future selves we were so distracted by the peaches in chocolate that we haven’t even cut into it.

12 thoughts on “Peaches in chocolate (+ a batard of Lean Bread)

  1. I recall a similar conversation about white/yellow peaches last year when Karen and I were in town. Though it is the same time of year, and maybe the whites are better later.

    • I think those white peaches are just inherently inferior. Unless you’re looking for a fuzzy ball of sugar. They’re really good for that. 🙂

  2. need to optimize the pics for the interwebz…….. top half looks good though. i might weigh in on the bottom halves in like, half an hour.

    PS will this blog have a twitter feed? plz.

  3. OK, the “pics” are now “optimize[d]” for the “interwebz”.

    And yes, I’ll tweet every time there is a new post.

  4. Loved everything about your entry: recipe, layout, handwoven mat, text, photography, and of course the fruit, chocolate, and bread. Hope we can get a bread making lesson when we visit you next April!

    • You will DEFINITELY get a bread lesson, if only because when Peter is baking bread it smells too good not to be as close to the oven as possible. And you can also see my shabby garden (no photos until it has been weeded).

  5. Pingback: Guinness Chocolate Cake with Grand Marnier Frostings | Black Holes for Breakfast

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  7. Anna–Brace yourself! I have just entered the computer world, and at my elbow is the most patient instructor ever created. Her name is Ingie Ping and she’s priceless. I have made every mistake there is possible and she’s still with me! In fact I’ve made every mistake over and over again, and she’s still here! Anyway–what I really want to tell you is that I am so enjoying your blog, and what an incredible talent you have for writing. Also, the photography is wonderful. You’re a natural! If the black holes don’t want you, those of us here in this part of the world do!! Now bear with me while I work my way ever so slowly through this confusion. I have no idea what I’m doing. More soon, maybe–(if I’m lucky). Big “Hello” to Peter!
    Love, Grandma

  8. Pingback: Peter’s Chocolate Chip Cookies (Cowboy Cookies) | Black Holes for Breakfast

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