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1. Food Of The Gods Chocolate - Yahoo Recipe Search

   Food52

   Aztec Bittersweet Chocolate Tart

   This 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.

   Food.com

   Extreme Kahlua Chocolate Mousse

   It doesn’t get much better’n this. Besides being remarkably easy to make (thanks to the crockpot), once chilled, this food from the Gods becomes super dense, like the center of an incredible chocolate bon bon. Take a bite and you will go, “mmmmmmmmmmmmmmm.” Make small servings as this is *rich*. Found at worththewisk.com

   Food52

   Ricotta Filled Chocolate and Pecan Tart

   We don’t eat a lot of sweets in this house, so when a big food-friendly holiday comes along, we always make sure that everyone’s happy with the desserts. Mr T loves pecan pie, but will gladly eat any pie or tart made with a lot of pecans. Me? I love chocolate, and any dessert made with ricotta, especially when the ricotta is homemade. Our sons, God bless them, will happily eat just about any dessert their served. I found inspiration for this in the Sicilian wedding cake known as “Cassata” that my mother often made for winter dinner parties. The traditional cake has bits of candied orange peel in it. Here, I just use marmalade, for convenience. Enjoy! ;o)

   Food52

   Dom DeLuise Cupcakes

   The Dom DeLuise is our cannoli-inspired cupcake, which was really a “must” for us for reasons beyond the fact that we’re from southwest Brooklyn. In the weeks after we first met, I told myself the reason I thought about Matt a thousand times a day was because for the first time ever, I had a friend who was as obsessed with food as I was. It absolutely wasn’t because we were both madly in love with each other, as every person who knew both of us had already figured out. I’m not that smart. Sue me. One day I learned we were both off from work and decided to go out and buy him a bunch of my favorite foods “just because.” I showed up at his house with a huge bag of antipasto, a pan of chicken parmigiana, and a box of my favorite dessert—cannoli. We ate nearly everything I brought while hanging out on the couch and watching old episodes of Full House. (How in God’s name did I not realize I was in love with this guy? Al, you are so, so stupid.) While I was oblivious, Matt wasn’t. I’ll let him tell you the next part. Reprinted by arrangement with VIKING STUDIO, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © ALLISON AND MATT ROBICELLI, 2013.

   Food52

   FANE TAKES THE CAKE

   When I served Fane to a group of friends for the first time, it was unanimously voted the best dessert anyone had ever tasted. In the ensuing eleven years, though I’ve served it way too many times to remember, opinion has not changed. It is utterly divine—-the whole superior to the sum of the parts. But the parts aren’t bad either: vanilla Ice cream, pieces of white nougat or nut praline, whipped cream, chunks of meringue, and abundant chocolate shavings. Food for the gods. If you want, serve a pitcher of chocolate sauce on the side. I never say “no” to lily-gilding. My good friend Countess Cristina de Vogue was generous enough to share this recipe with me. She and her husband Patrice own and occupy Vaux-le-Vicomte, constructed in the seventeenth century and the model for Versailles, unquestionably one of the most illustrious chateaux in France. I was lucky enough to spend the last few nights of 2001 as their houseguest. All the food was spectacular - a special egg pasta laden with black truffles and foie gras, a whole poached salmon smothered in a kilo of osetra caviar, more osetra served on toast points before lunch and dinner - but for me the highpoint was a huge Fane, served with ice-cold glasses of champagne on New Year’s Eve just as the clock struck midnight. Once back in New York, I could not wait to see whether a fane consumed at my kitchen table would taste as good as one eaten in one of the world’s legendary dining rooms. It did. It actually tasted even better as I used coffee ice cream - a lifetime obsession— instead of vanilla. Experiment with your favorite ice cream to create a fane this New Year’s Eve. Neither you nor your guests will be sorry. A perfect way to ring in the new.

   Epicurious

   Salted Almond and Pistachio Bark

   Kosher Status: Pareve Bark is one of the easiest things to make. Just ask any tree. Okay, the poet Joyce Kilmer may have written that only God can make a tree, but we mortals can make a pretty mean chocolate bark (I said that last part). All you need is a microwave and a fridge. And some chocolate. So, like once a year I get my nails done—my fantasies about having a weekly standing appointment are second only to my fantasies about living in a spa. Anyway, on the occasional days that I get there, they always have Food Network on. One day, I saw Ina Garten make a French chocolate bark, and I thought, How easy-peasy is that? I'm gonna try it. I think that show was at least four years ago, but I remembered it. I have a great memory for some things. My day to drive carpool, not so much; but a recipe idea I want to make stays with me forever.

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