As a card-carrying member of the female club, I too have a chocolate addiction. Maybe I don't need it, but the people around are, I'm sure, much happier when I don't have chocolate-lacking wrath shooting in their direction. As such, I can think of about a million things that could go well with chocolate. (Except for chocolate covered collard greens, as I heard proposed the other day. How is that appealing?) When I say chocolate I mean the the darkest, most bitter chocolate that I can find that dries out the back of your tongue and gives the deepest possible culinary satisfaction to your veins. I do not believe in milk chocolate. Yes, I know that it "exists", but why would I put that sickenly sweet, diluted wannabe in my mouth when I could have chocolate? (Don't get me started on white chocolate.) Then there is almonds. Officially they are my favorite of the nut family (unofficially it is its fattier counterpart, the cashew) and we tend to meet each other at least few times per week.
I decided to simply melt down the chocolate, throw in the almonds, and delicately slip in a few raspberries for good measure. After popping these in the freezer for a few minutes, the result looked like it came out of the wrong end of an animal, but it sure was delicious. The nutty crunch of the almond, the fruity and sour sweetness of the raspberry, and the deep, round and all-encompassing bridge between the two combined for a very satisfying dessert.
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