People who know me will tell you that, while I don’t come close to the Fat Albert extreme, I’m not exactly petite. The main reason behind that is that I love my sweets. Anyway, my health took a serious hit this week when I bought a couple of bags of chocolate chips and realized that I could make my own chocolates.
Thus, this week’s culinary misadventure isn’t a misadventure in the same way as making an octopus-and-pickle sandwich; it’s really more of a “gee-I-don’t-know-if-this-is-a-good-idea” sort of thing. I promise to resume eating weird and potentially gross things next time.
Anyway, this week’s misadventure: a chocolate-covered banana. It’s a misadventure mainly because I seriously underestimated just how much chocolate it would take to cover a whole banana. I only thank my lucky stars that I didn’t have, say, a Twinkie, or a container of peanuts, or any amount of nougat or caramel in the house… After discovering that I could indeed melt chocolate in the microwave (and after discovering that, last night, there is indeed a limit to how long you can leave it in there before it starts gushing smoke and emitting a horrible smell), I peeled a nice ripe banana, slathered it with melted chocolate (I’m sure Freud would have a field day with that one), and stuck it in the freezer. This was the result:
The little broken bits laying there are because some of the chocolate pooled under the banana while it was hardening (shut up, Sigmund), and I broke it off because I thought that the minor decrease in the amount of chocolate might somehow push my meal from “terrible idea” to “questionable idea.”
Result: Delicious, although I can feel the chocolate hitting my stomach like a ton of chocolate-covered bricks. Delicious, and also incredibly bad for you. (How cruel that those two always seem to go together) Easy to make, too.