Someone asked me for a dozen chocolates and then upped it to "1.5 dozen chocolates." I understood that he meant 18 chocolates but I was wondering if that sounded strange to anyone else? (We got a laugh out of it).
It doesn’t sound any more strange to me than half a dozen of eggs. :) In general, we use dozens as whole units rather than as fractions, but I don’t see anything intrinsically wrong with the request. By the way, could you send me two dozens of your chocolates? I love chocolate, especially the dark type!
[quote author=uncronopio link=board=grammar;num=1041207067;start=0#1 date=12/29/02 at 20:24:59]It doesn’t sound any more strange to me than half a dozen of eggs. :) In general, we use dozens as whole units rather than as fractions, but I don’t see anything intrinsically wrong with the request.
What struck me was the combination of metric and English measurements—a decimal just didn’t ring true as a way to split a dozen.
By the way, could you send me two dozens of your chocolates? I love chocolate, especially the dark type!
Ah, they are delicious! I made little mounds of dark chocolate ganache filling with hazelnut and coffee liqueur, then dipped the chilled fillings in a thin dark chocolate shell, and rolled them in either hazelnut buttercrunch (homemade), chopped hazelnuts, or toasted coconut. (but the ends of the mouth should turn up on this one).
[quote author=tamisaac link=board=grammar;num=1041207067;start=0#0 date=12/29/02 at 19:11:07]Someone asked me for a dozen chocolates and then upped it to "1.5 dozen chocolates." I understood that he meant 18 chocolates but I was wondering if that sounded strange to anyone else? (We got a laugh out of it).
Did he verbally ask for "One-point-five dozen" or did he write that? I’d have said "Gimme a dozen; no, make that a dozen-and-a-half" and hoped for 18, not 12.5 chocolates.
If he wrote it, it was probably easier than typing 1-1/2.
[quote author=tamisaac link=board=grammar;num=1041207067;start=0#2 date=12/29/02 at 21:17:08]
Ah, they are delicious! I made little mounds of dark chocolate ganache filling with hazelnut and coffee liqueur, then dipped the chilled fillings in a thin dark chocolate shell, and rolled them in either hazelnut buttercrunch (homemade), chopped hazelnuts, or toasted coconut. (but the ends of the mouth should turn up on this one).
I was reading aloud to my wife your description of the chocolates and we both started salivating (Pavlov style). Could you please post or email me the recipe (metric, imperial units, 0.75 dozens, doesn’t matter)?
[quote author=Stargzer link=board=grammar;num=1041207067;start=0#3 date=12/30/02 at 01:59:27]
Did he verbally ask for "One-point-five dozen" or did he write that? I’d have said "Gimme a dozen; no, make that a dozen-and-a-half" and hoped for 18, not 12.5 chocolates.
If he wrote it, it was probably easier than typing 1-1/2.
He actually hand-wrote "1.5 dozen." Is that not odd?
[quote author=uncronopio link=board=grammar;num=1041207067;start=0#4 date=12/30/02 at 03:07:59]
I was reading aloud to my wife your description of the chocolates and we both started salivating (Pavlov style). Could you please post or email me the recipe (metric, imperial units, 0.75 dozens, doesn’t matter)?
I’m afraid Grant will blast me for doing so, but I’ll post it later today if I can. (The baby is sick so I haven’t much opportunity to type). I just warn that it’s a bit of a project. The steps aren’t difficult but must be spaced out a bit. (And you have to be careful not to lick the bowl too many times or you’ll spoil your taste for them. )
[quote author=tamisaac link=board=grammar;num=1041207067;start=0#5 date=12/30/02 at 09:02:54]
He actually hand-wrote "1.5 dozen." Is that not odd?
Maybe a little. I’d have written 1½. Perhaps he’s more comfortable with decimals than with fractions. The big question is how would he ask for 16 chocolates: 1[sup]1[/sup]/[sub]3[/sub] dozen or 1.3333333333333333333333333333… dozen? :D
[quote author=Stargzer link=board=grammar;num=1041207067;start=0#7 date=12/30/02 at 15:00:33]
Maybe a little. I’d have written 1½. Perhaps he’s more comfortable with decimals than with fractions. The big question is how would he ask for 16 chocolates: 1[sup]1[/sup]/[sub]3[/sub] dozen or 1.3333333333333333333333333333… dozen? :D
The way my daughter licked the bowl, I’d choose the latter. :D (Ugh, though I hate to explain—meaning, she kept scraping off bits and bits such that an infinite string seems an accurate description).
Ok, I still haven’t got the recipe in front of me, but here’s the gist of it:
you’ll need dark chocolate, butter, cream, corn syrup, liquor of choice (cognac, rum, rasperry or orange liquor are all great; I made up hazelnut and coffee combo this time) and topping to roll it in—plain cocoa, toasted coconut, chopped nuts, or buttercrunch (I made that up too (as a topping)
1) melt chocolate (I’ll get the measurements later)
2) heat cream, butter and corn syrup to simmer on stove; cool for 5 minutes
3) mix cream mixture into chocolate until smooth; add liqueur. Refrigerate for a bit (until 80 degrees F, which I wasn’t accurate about; you’ll see in the next step why).
4) beat cooled chocolate mixture with an electric mixer until lightened and the texture of store bought frosting (so if it wasn’t cool enough before to whip up much, just stick it back in the fridge for a bit)
5) spoon or pipe drops of whipped ganache onto a lined cookie sheet (smaller than you’d think (no more than 1 inch tops)—you want small truffles and they grow when dipped) and refrigerate until firm—at least one hour
6) melt more chocolate (50 percent power on microwave for 2-3minutes is fine) ; dip refrigerated fillings in melted choclate, drop in topping, and roll around to cover. Replace on cookie sheet to allow shell to harden.
They keep well tightly covered in the fridge. Shall I get the proportions or does it look too daunting?
It looks OK. It reminds me of times when my mother used to made home made chocolates :) I will appreciate to have the proportions as soon as you have some time.
Here is the butter crunch recipe—it is SOOOO good (no wonder; it’s all butter and sugar). This is a sweet recipe. It’s actually supposed to be an imitation of Almond Roca.
1 cup (2 sticks) butter
1 cup granulated sugar
3 Tablespoon water
1 teaspoon light corn syrup
1 cup finely chopped toasted almonds (or hazelnuts, which I prefer)
1 cup chocolate chips
1. Melt butter in a saucepan
2. Add sugar, water, and corn syrup
3. Cook over medium heat, stirring
4. When the sugar dissolves and the mixture begins to boil, raise the heat and bring the mixture to 290 degrees on a cooking thermometer. (This is called the soft crack stage). It will be light brown in color, and syrup will separate into threads that are not brittle when dribbled into cold water. (*NOTE: none of these measurements are necessary. Just cook until it turns a shade of brown lighter than honey, which it will be when it just begins to brown, and you’ll be fine.)
5. Quickly stir in 1/2 cup chopped almonds.
6. Immediately pour the mixture onto an ungreased baking sheet.
7. Wait 2 or 3 minutes for the candy mixture to firm; then sprinkle on chocolate chips.
8. In a few minutes, when the chips have softened, spread the chocolate evenly over the surface.
9. Sprinkle the remaining almonds over the chocolate.
10. When the candy hardens, crack it into pieces. (Stabbing it with the tip of a knife works well, and is fun ) Store covered.
(but the ends of the mouth should turn up on this one). 
