First, I had the partially used can of cocoa powder that has been sitting in my pantry for rather long time.  But then I also had a rather large supply of various types of dark chocolate.  I stress dark chocolate because it really isn’t possible for milk chocolate to be sitting around my house without me eating it… but I digress.  I had 4 bars of chocolate including Ghirardelli bittersweet chocolate, Valrhona Extra Bitter chocolate, and two different types of Ghirardelli chocolate bars.  The Ghirardelli chocolate bars are great on their own so I decided against using them in my Sweet Heart creation because then Husband wouldn’t get to nibble on them next time he had a craving. Although I must admit I thought the raspberry would be a great addition.  Rather than choose between the other two chocolates I decided to use half of each in my creation.

With ingredients in hand the question became what to make.  Brownies came to mind first but then ice cream started screaming in my head making the choice easy. (Yes I realize it is winter but as I've said before and I'm sure I'll say again there is never a bad time to have ice cream!) But ultimately I choose a treat ice cream alternative that Husband and I have recently enjoyed quite a bit:  tart frozen yogurt.  My recipe for tart frozen yogurt is a variant of a frozen yogurt recipe from Peggy Fallon’s Ice Cream and Frozen Desserts called Double Chocolate Frozen Yogurt.  But you can really make tart frozen yogurt from whatever your favorite frozen yogurt recipe is by making a few adjustments.  First, you must use European style yogurt since this adds the overwhelming tartness to the yogurt. I also decrease the amount of sugar to fine tune the level of tartness we enjoy.  The result is an interesting and tart yogurt that, for whatever reason, Husband and I really like.  I used my leftover cocoa powder and an 8oz half-n-half mixture of Ghirardelli Bittersweet chocolate and  Valrhona Extra bitter chocolate to create Chocolate Chocolate Chip Tart Frozen Yogurt – yum!