Copyright Jessika González, 2026. Rights reserved.
September 28th of 2026
For many years, anything chocolate I'd try to bake would end up with a dirt/charcoal-like taste. Not knowing the science of chocolate and many other ingredients in Baking, I did gave up on baking anything chocolate. Until this year, realizing the reality of what's being offered and the current economy of nowadays degraded business culture where anything is real and everything represents a danger to our well being... I decided that I don't want to spend my whole life craving anything chocolate baked goods. (*Nerd Jessika here -Did you see how long that sentence is? Hehe... 48 words! °|☆.☆|°-)
I took all the courage and knowledge acquired over this last 5 years from watching thousands of cooking videos and collected all ingredients I could use from my pantry, mixed all those together in the food processor with the dough blade and let it sit to then; many hours later ('cause they didn't proofed at all), had no option but bake them on a non usually chosen low heat (for me) for an hour and half. (76 words! Hahahaha! °|>◇<|°)
This is the slice reveal:
It turned out dry and it was supposed to be double the sized by proofing, which didn't before baking like the carrot bread... but flavor wise... it's amazing!
I used Dominican table chocolate. It is a chocolate made to prepare hot chocolate, a staple for us. Mainly used for breakfast. But the quality has decreased, though. Just like anything else with this global shrinkflation and hyper consumerism culture where no one reclaims quality and human respect/rights anymore... °|□_□|°... Anyways... The final and official recipe will be presented as a dominican recipe once I'll share it with the world (someday) ♡.
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Thank you for coming by!! °|♡*♡|°
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Check Out some of my other creations on my cooking diary. If you're interested in Spirituality, here's my sacred writings.
I'll keep doing my best to master my cuisine! °|^w^|°
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♡ SEE YOU SOON! ♡