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Dark Matter Hot Chocolate Recipe - Yahoo Recipe Search
Food52This divine recipe came to mind one night just before falling asleep while in that place between wakefulness and slumber. And it all started..... ....when I was in Portland for the 2010 IACP (International Association of Culinary Professionals) conference. I had one of the most incredible food experiences of my life....a true hot chocolate, or drinking chocolate at Cacao, a tiny chocolate shop on SW 13th Avenue near Burnside Street. Hot chocolate is bittersweet chocolate melted in warm cream. Imagine drinking your chocolate bar warmed into rich cream....liquid chocolate in a cup! I was traveling with my friend and colleague, Orsola, who grew up in Italy and now lives in Moscow (long story....I'll have to tell you at another time). I had never had a true hot chocolate, which is definitely a very heady, sexy, purely adult beverage. (Bye bye hot cocoa! That's kids' stuff compared to this!) When we entered I was intoxicated by the deep rich chocolate notes in the air and I literally swooned as I made my way to the counter. Orsola ordered a demitasse and I ordered a full cup. I thought I'd go for the full monty since this was my first experience with this exciting brew. "Are you sure you want a whole cup?" my companion asked. "Sure, why not?" I chimed. She raised an eyebrow, "It's very, very rich." I figured what-the-hell, this was my first experience with drinking chocolate and I wanted it to be memorable. OMG! My first sip far surpassed any bliss I had ever experienced in my 56 years on this planet.....luscious, complex, mind blowing, extreme, exotic, sensual, ambrosial, thick, creamy, liquid chocolate. I ordered mine with hot spice. I'm not exactly sure what spices they used, but they pleasantly bit the back of the throat after my mouth was saturated with creamy bittersweetness. I now understand why the Aztec Emperor Montezuma (1485-1520) drank his spiced chocolate, "chocolatl", from a golden goblet. The beverage is truly worthy of such a vessel. History has it that he imbibed this divine beverage before entering his harem. Hmmm....that's something to think about....If his beverage was anything like the one I had, he was probably so blissed out that he lived in a chocolate-induced stupor. And Orsola was right, it would have been impossible for me to drink the entire cup in one sitting, not for lack of its godly delights, but because it was so warm, rich, creamy, and exciting that I wanted the experience to last all day. I took over half of it with me so I could take tiny sips all afternoon, never wanting the pleasure to end. I know what you're thinking, "God, what a hedonist!" My response is, "Wait, just wait until you try it....you'll come to understand." And thus my inspiration for this bittersweet chocolate tart with adobo and chipotle was born. I felt my tart needed a toasty crust with a hint of salt to compliment the chocolate. Several years ago I became enamored with David Lebovitz's recipe for the French pastry dough he learned to make from Paule Caillat, the Parisian cooking instructor at Promendes Gourmandes. Rather than taking cold butter and cutting it into the flour, she browns the butter with sugar and while it is still warm, adds the flour. I had my concept for the crust and the chocolate, but I felt something was missing. Nuts...? No. Cinnamon... No. Orange! There's a dreamy comforting quality when oranges are combined with dark chocolate. Those two flavors feel like they somehow belong together, perhaps because they both play upon the counterpoint between sweet and bitter, so I melted some Grand Mariner in bittersweet chocolate and painted the bottom of the crust before filling it, and topped each serving with a chocoloate-dipped orange slice. Alas! my tart is born! But what to call it.....Dark Spiced Chocolate Tart with a Brown Butter Crust and a Hint of Orange....way too long.....that won't do, so I decided to try naming it after those who inspired the recipe....David, Paule, Cacao, and Montezuma's Bittersweet Chocolate Tart with Orange, Salt, and Spice....sounds ridiculous...so how about naming it after the Emperor that had a love affair with spiced chocolate?.....Montezuma's Spiced Chocolate Tart.....ahhh, forget it. It really doesn't matter what you call it. The complexity and richness of the combined flavors make it divine! Enjoy my Aztec Bittersweet Chocolate Tart....or whatever you decide to call it....slowly. Just close your eyes and let the flavors dance and play in your mouth. The tart pastry is adapted from David Lebovitz's "French Pastry Dough" recipe. The chocolate tart filling is adapted from Tyler Florence's "Chocolate Tart". The inspiration came from my experience drinking the fabulous hot chocolate at Cacao in Portland.Food52I love to make biscotti any time of year but at Christmas especially, they make the BEST dunking cookies (well, along with the taralli wine cookies!) and with a hot cappuccino, I couldn’t ask for a happier breakfast. The only problem is the number I consume due to how much I love them…. It brings me back to the times when my italian grandmother made them for us, she would have never varied from the traditional recipe of anise or almond but it didn’t matter because they were one of those delectables that I waited to have every time we went to her house for a visit. I can remember the old antique plate stacked full of biscotti waiting on the table when we arrived. I am not even sure I said hello or gave her a hug, I just made a bee line to that table. Of course no vin santo for us but milk did the trick when I was younger, she probably wished she would have given us a sip or two of vin santo when she agreed to watch all 8 of her grandkids together. Oh mama mia, poor lady! Each year during Christmas baking, I change up the dried fruit and nut mixture which makes them seem like a whole new invention and a whole new invention needs A LOT of sampling, right? Works in my world…These particular biscotti really hit my happy button because they contain dried figs and hazelnuts, two of my favorite. I also added in a little fennel seed and drizzled with really good dark chocolate. I thought about adding a little cinnamon but since fennel seed is so yummy and not used as much, I went that route and it was a beautiful discovery, it is a happy dance in your mouth and washing down with cappuccino (maybe some vin santo for a evening treat) just starts your day right (or ends it right!). Seriously, these are an explosion of flavors, you will love it. So forgive me nonna for veering away from tradition but I promise if you were here to try them, you would approveFood52Is it any wonder chili cook-offs and contest abound? And doesn’t everyone have a treasured family recipe or special secret ingredient for this all-American favorite stew? A good chili is a culinary art, and like a salsa dance, there's no one-way or wrong way to do it. It's all a matter of cultural preference, personality, taste and style, not to mention the quality of ingredients and what's handy in the spice cabinet. Some like it mild and sweet. Some like it incendiary. Personally, I like my chili lean and meaty, a balance of just enough spice and heat to make the flavor dark and complex. My recipe? A fusion of Cincinnati and Texas, based on “Hell’s Kitchen Chili” out of The New Basics Cookbook, by Silver Palate authors, Julee Ross & Sheila Lukins. Kick it up a notch and start with a sirloin steak seared on the grill in a dry rub of spiced cocoa and expresso. Chili facts: Did you know? The hot in hot peppers all comes down to a chemical called capsaicin. Capsaicin is produced by chili peppers as an irritant to mammals. In humans, the response causes a release of endorphins, which might explain why we find pleasure, or even crave, that nose-clearing burning sensation of food that warms the insides all the way down. Believe it or not, chili can also be good for the heart. The beans make it a good source of fiber, and the tomatoes are rich in antioxidant, inflammatory-fighting lycopene. Keep it lean and low-sodium, skip the taco chips and toppings, and you have a yourself a healthy, guilt-free cup of pure goodness.May 15, 2024 · This Ghirardelli hot chocolate recipe is the perfect warm treat. It's rich, creamy, and might be the best hot chocolate you'll ever have!
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Apr 28, 2024 · Follow this step-by-step recipe to create the perfect hot chocolate: Heat 2 cups of milk in a saucepan over medium heat. Whisk in 2 tablespoons of cocoa powder and 2 tablespoons of sugar until fully dissolved. Add 3 ounces of chopped chocolate and stir until melted and smooth.
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May 8, 2024 · This is the ultimate homemade hot chocolate with chocolate syrup! Crafted with a luxurious homemade chocolate syrup that elevates this comforting beverage to new heights. The rich chocolate syrup is made from just 3 simple ingredients – water, maple syrup, and cocoa powder.
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May 8, 2024 · 1/4 cup of white sugar. 1/2 cup of dark or semi-sweet chocolate (chopped or in chips) 1/4 teaspoon of vanilla extract. To make this hot chocolate: Pour the milk into a small saucepan, and then add the cocoa powder and sugar. Heat gently and whisk until the mixture is warm.
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May 4, 2024 · May 4, 2024 by Deb. Introduction. For those who love the comforting warmth of hot chocolate but prefer to skip the caffeine, decaffeinated hot chocolate is the ultimate cozy treat. This delightful beverage offers all the indulgence and comfort of traditional hot chocolate without the jolt of caffeine.
May 13, 2024 · This frozen hot chocolate recipe is easily made in 5 minutes in your blender! It's an icy homemade drink made with cocoa powder, milk, whipped cream and ice. Prep Time: 5 minutes mins
May 13, 2024 · You make hot cocoa with cocoa powder, sugar, and milk (or water – eep!), while hot chocolate uses real chocolate with cream and/or milk. I prefer hot chocolate because it provides a richer taste and often isn’t as sweet.
