Wanting to get a Broken Chocolate Tort

[ckcs]

Ever since I seen someone post a broken chocolate tort (think that is what it is called), I fell in love with it. The ears looked like two chocolate bars sticking up. I have a chocolate doe and I broken chestnut tort buck. Am I correct that unless the broken is hiding chocolate I won't get a chocolate? The bucks parents I know don't both hide chocolate as I've never gotten a chocolate.

here is the buck

 

[Dood]

If the buck carries chocolate and self then you could get a broken chovolate from this breeding.

Do you have any sons of the chocolate doe available? They will all carry chocolate and when bred to their mother, the litters should be 50% chocolate.

You could breed to the above buck and keep a broken male to breed to the chocolate doe in 5 months and get a broken chocolate that way.

But, the problem is chestnut tort is not a possible colour and i think the buck is just chestnut which is agouti based but chocolate is self based so your chances of getting a self chocolate are reduced and it might take several breedings to get a broken chocolate.

 

[Schipperkesue]

Here is a great recipe! Just what you are looking for!

Broken Chocolate Torte

Prep time: 15 minutes
Cook time: 1 hour
Yield: Serves 20.

INGREDIENTS:

The Shell

One box “Nabisco’s Famous” chocolate wafers, or your favorite chocolate nut cookies
2/3 cup pecans
Melted butter (1/4 cup or less)
9 inch spring-form pan

The Filling

1 1/2 to 2 pounds of the best available semi-sweet or bittersweet chocolate, well broken into small pieces (use brick chocolate, not chips)
More melted butter (up to one stick or 1/2 cup)
1 cup (or more) heavy whipping cream
The Sauce

Melted butter (one stick, a 1/2 cup, or a bit more)
Cane sugar (a pound or less)
Heavy whipping cream (1 cup - or more)

METHOD

1 Prepare the crust. Chop/process the wafers and pecans until fine, add enough melted butter to press this into the spring-form pan (along the bottom and halfway up the sides). Bake in oven at 350°F for 20 minutes, put aside.

2 While the crust is baking, prepare the filling. In double boiler melt the butter and then add the chocolate. When chocolate is swirl-able, slowly add the whipping cream, stirring slowly, until mixture is blended and smooth. Pour mixture into the prepared shell. Refrigerate for at least four hours.

3 Prepare the sauce before serving (the sauce, served warm, should accompany the torte, served cold.) Melt butter over fairly high heat. Add sugar until saturated (the heat must be high enough for the sugar to dissolve; when no more will dissolve, the solution is saturated). Stirring only occasionally, let the mixture “burn” just enough to turn into a rich caramel. Add the cream, stirring briskly until well blended and smooth. Strain if necessary for smoothness.

One nine-inch torte has been known to serve twenty adults, so be careful...

 

[ckcs]

Cool Recipe

Thanks dood, seems I never have the rabbits that I need to get the desired litters.