Living in the same house as a recovering addict is not easy. They will always be an addict and it is only how they manage it that defines how their lives will evolve. I have done the research. Understanding how to cope with and support an addict is critical.
There are 5 emotional stages of recovery:
We have definitely been through Denial “Maybe the doctor got it wrong and instead of writing a list of what you can’t eat, the list is what you can eat. So chocolate is still ok!” WRONG!
I am sure anger occurred but he is a bit too laid back for it to be well represented in words. Mainly it was shown through frustration closely followed by consuming all cooking chocolate I had in the ‘out of reach of children’ cupboard… Which he admitted to when I went to cook a dessert and was lacking in a key ingredient.
Bargaining was more like demanding with a childish grin and depression reared its head when late last week I was told he needed to eat chocolate as he was lacking energy so badly because of the reduced sugar (cocoa) intake. His life couldn’t possibly continue under such ridiculous constraints.`
Acceptance is not really an option at this stage.
I think going cold turkey is cruel and unusual. Perhaps this makes me a less than ideal sponsor. This week we had A LOT of jam donuts so the small drip feed of chocolate which would normally sustain his morale was missing. He was quickly slipping into stage 4. I decided there was only one cure. A dessert with richness and decadence that could pull even the most hard-done-by chocaholic out of a sugar low. For those health-nuts out there, avert your eyes. This will insult your sensibilities.
Dark Chocolate Custard
a recipe by Vered Deleeuw at healthyrecipesblogs
Notes from KC:
Try to get a nice dark chocolate. We had a cheaper brand and you could really taste the bitter tang although it was still delicious. I made the full recipe in four ramekins, all of which were consumed by the addict (1 half hour after removing from the oven, 1 after being refrigerated for an hour and 2 after being refrigerated overnight). Definitely preferred the overnight options so if you can hold yourself back, make it the day before. It would be fantastic with a nutty ice cream.
1 cup reduced-fat milk
1 1/2 (3.5oz bars) high-quality dark chocolate, 70% cocoa, such as Lindt, chopped (5oz total)
4 tablespoons sugar
4 large egg yolks
1 teaspoon pure vanilla extract
1/8 teaspoon cayenne
1/8 teaspoon kosher salt
1 tablespoon powdered sugar (optional, for dusting)
1. Preheat oven to 150 degrees. Fill a kettle with water and boil the water, turning heat off when water has boiled.
2. In a small saucepan over medium heat, bring milk to a simmer. Add chocolate and sugar. Lower heat to low. Whisk until chocolate and sugar melt completely and mixture is thoroughly smooth. Remove from heat and allow to cool a couple of minutes.
3. In a medium bowl, whisk together egg yolks, vanilla, cayenne and salt. Very slowly pour the warm chocolate mixture into the egg mixture, whisking constantly. This technique is called tempering and it helps make sure the eggs won’t turn into scrambled eggs.
4. Place six oven-proof, small (4oz) ramekins in a shallow baking dish. Pour custard mixture through a strainer onto a measuring glass. Pour mixture into ramekins. Pour the still-hot water that you have previously boiled into the pan so it comes halfway up the sides of the ramekins. This hot water bath insulates the custard from the direct heat of the oven and promotes even cooking, so the edges won’t overcook before the center is done.
5. Bake, uncovered, 30 minutes. Remove ramekins from pan and allow to cool to room temperature, about 30 minutes. Cover with plastic wrap and refrigerate at least 1 hour before serving. You may dust with powdered sugar before serving.