Seedmama, That does sound like a reasonable substitution, but because we're talking about fats in canning I wouldn't make it myself (and I'm considered a safety-ignoring cowboy by some on this forum). It's not hard to get a hold of actual chocolate, after all. All, Boy, I really am forgetful in my old age! I made this chocolate-raspberry jam again yesterday with my two young visiting nieces (aged 9 and 11; one is my brother's youngest from Montreal and one is my sister's from Toronto, so they were having a visit with each other at their auntie's place in between). We had a lot of fun! We went raspberry picking the day before and they worked hard in the hot sun, and then in the hot kitchen, but were very proud to make labels and bring their creations home to their families. We got a bigger yield than the recipe called for---more like 8 pints than 6 or 7 --- and we also found it very runny. This was no problem, as it gave me a chance to explain to my new young canner nieces that there is no such thing as a failed jam, only successful sauce! But now I went looking for this old thread to reread, and I see that when I made this jam several years ago it ALSO came out runny, but then set up almost firm a few days later! So maybe that will happen again. I had to laugh at myself because I had the same thing with the boiling---we addded the sugar after a minute of what looked like a "full, roiling boil," but then when it heated back up again it boiled much harder and I thought we should have waited longer before adding it. Sigh! You'd think an editor would know to check her sources. Anyway, we used the recipe Gardengrl had posted, calling for 3 ounces of chocolate---used a 100-gram bittersweet bar of a quality grocery house brand. MMM is it good. If it doesn't set up to be spreadable it's going to end up getting stirred into oatmeal and poured on pancakes. We love to jazz up our winter breakfasts around here with home-canned jars from the happy harvest days.... Z, who enjoyed reliving her wedding and Annie's!

I made scones today after watching Martha Stewart on PBS, and since I had seen her demonstration, I simply made them the way she did, which is very similar to Ann's. One difference is that she used dried currants soaked in Grand Marnier, and that intrigued me. I used dried cranberries instead and soaked them in half Cointreau and half Triple Sec because Triple Sec has a more intense orange flavor. MS added orange zest to hers, but my oranges were not ripe, and so I omitted that ingredient. I also cut the amount of salt in half, and I think I could have used even less. Next time I will try Ann's recipe, but I had a bit of trouble finding it here, since GW searches are not that helpful. Eventually I did a Google search to find Ann's recipe, but by then I had already made the other recipe. MS uses part cake flour, and I had cake flour that I wanted to use up, which is another reason I went with her recipe. I love scones, and so it's good to have more than one recipe. I did think that the liqueur soaked cranberries was a good variation, and I don't think they needed orange zest. I like Ann's method of freezing the butter and then grating it, which is easier than the MS method of combining butter and half the flour in the food processor - much more to clean that way. Lars Here is a link that might be useful: MS version This post was edited by publickman on Sun, Sep 29, 13 at 20:47

I've been wanting to make this tart for some time now. Maybe when my sister comes down over Thanksgiving - that would be a great time for it!! Lori

I think this is the same one.... 2 teaspoons active dry yeast 1/2 cup very warm water (105 - 115°F) 1/3 cup granulated sugar 3 cups unbleached all-purpose flour 1/3 cup unsweetened cocoa powder 1 1/2 teaspoons kosher salt 1 cup warm brewed coffee (90°F or less) 1 large egg, separated 1 tablespoon unsalted butter, softened 1 1/2 cups bittersweet chocolate, coarsely chopped 1 cup dried sour cherries Place yeast and water in a large bowl. Stir with a fork to dissolve yeast and allow to stand for 3 minutes. Whisk sugar, flour, cocoa powder and salt together in a medium bowl. Set aside. Stir coffee, egg yolk and butter into yeast mixture. Gradually add flour mixture, stirring until a shaggy mass forms and flour is moistened. If dough feels stiff, add 2 tablespoons of water. It should be moist and sticky. Move dough to a lightly floured surface and knead for about 7 to 8 minutes until it is smooth and elastic. Shape into a loose ball, cover with plastic wrap and let rest about 10 minutes. Flatten dough and stretch gently with your fingers to form a rectangle about an inch thick. Spread chopped chocolate and dried cherries evenly over dough. Fold into thirds like a business letter, then knead 2 to 3 minutes until the pieces of chocolate and cherries are well distributed. Shape dough into a loose ball and place in a lightly oiled bowl, along with any loose chocolate and cherries. Cover bowl tightly with plastic wrap and let rise at room temperature until dough has doubled in volume, 1 to 2 hours. Line 12" x 17" baking sheet with parchment paper. Gently pour dough onto lightly floured work surface, pressing any loose chocolate or cherries into dough. Divide dough into 2 equal pieces. Pull corners towards the center and press down in the middle to gather dough, turn dough over and seal shut by rotating closure against the counter to tighten the ball and form a seal. Be careful not to tear it as you are shaping it. Place one loaf on each end of prepared baking sheet allowing several inches between them. Cover loosely with oiled plastic wrap and let rise at room temperature for 1 to 1 1/2 hours until doubled in volume. About 15 minutes before baking, place one oven rack in top third of oven and another in bottom third. Preheat to 400°F. When loaves have doubled, mix egg white with 1 teaspoon water. Brush each loaf gently with egg wash being sure to coat entire surface. Gently cut a small cross shape on top of each loaf but be careful not to deflate loaf. Place pan on top oven rack. Using a plant sprayer, mist top and sides of oven 6 to 8 times, and quickly close oven door. Bake for 12 minutes, then reduce oven temperature to 350°F and rotate pan from top to bottom and front to back to ensure even baking. Bake for 12 to 20 minutes, or until tops of loaves feel firm but not hard when you press them slightly, and the bottoms are lightly browned. Loaves should have a thin, soft coating, not a hard, crunchy crust. Transfer to a wire rack and cool completely before serving.