Posts Tagged ‘chocolate and wine

13
Feb
11

Chocolates for your wine…

Every Year for Valentine’s Day we offer a program centered around the concept of Wine &

77% Cocoa

77% Cocoa

Chocolate. Last year we did a cooking demo utilizing chocolate and cocoa as a spice rather than a dessert, and we’ve had  chocolate “experts” come and present the process and thoughts behind their creations. However, we carry this wonderful chocolate in the shop from Chocolove in a vast assortment and decided this year we would focus on this small production company and theiur dark chocolates.

Now, I have to confess chocolate and wine pairing is not for the faint of heart around our shop- I take this a very serious business! And being business, I insist on my chocolates working with my wine in pairings and being of substantial quality that my customers will come back for more. The beauty of being a small operation I order just a dozen bars of chocolate from these folks at a time and they send it out fresh to me the day of the order. It’s hard to believe what a difference a couple of months on the shelf makes with chocolate bars!

While these chocolate bars are not as cheap as Hershey’s, they’re far superior in quality proportionally! Here is a partial list of the most popular chocolates from this week’s tasting:

Almonds & Seasalt

Almonds & Seasalt

 

crystalized ginger

crystalized ginger

 

orange peel
Chilies and cherries

Chilies and cherries

07
Feb
11

Recipe: Mocha Souffle!

Mocha Souffle

Mocha Souffle

Well, it’s all about love and Valentines Day this week. Savoring life with the one you love often means beginning with dessert, and that’s just where we’re going to begin! Remember the concept that cooking should be fun and leave you with time to enjoy the day too.

Mocha Soufflé:

  • 1 teaspoon butter or margarine
  • 1 tablespoon sugar
  • 1/4 cup sugar
  • 1 tablespoon instant coffee
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground cayenne pepper
  • 1/8 teaspoon ground ginger
  • 2 large egg whites
  • 1/8 teaspoon cream of tartar

Chocolate Sauce:

  • 1/4 cup half-and-half
  • 1 ounce 70+% cocoa chocolate
  • 1 teaspoon(s) butter
  • 1/2 teaspoon(s) instant coffee
  • 1/8 teaspoon(s) ground nutmeg
  • 1/8teaspoon ground cayenne pepper
  1. Preheat oven to 375 degrees F. Prepare Soufflé: Grease two 6- to 8-ounce ramekins with butter; sprinkle with 1 tablespoon sugar.
  2. In cup, stir coffee, vanilla, cinnamon, cayenne, ginger and 1 teaspoon water until dissolved. Ina separate large bowl, with mixer at high speed, beat egg whites and cream of tartar until soft peaks form. Beating at high speed, sprinkle in remaining sugar until stiff peaks form. Add coffee mixture and beat on low speed just until blended.
  3. Spoon mixture into ramekins. Bake 10 minutes or until soufflés are puffed and edges are browned.
  4. Meanwhile, prepare Sauce: In microwave-safe 1-cup liquid measure, combine sauce ingredients. Cook in microwave oven on High 30 seconds; stir, scraping chocolate from bottom of cup. Cook 15 seconds; stir until smooth. ( may be prepared on the range top as well, with constant stirring to avoid scorching)
  5. Serve soufflés immediately. With spoon, break centers of soufflés and pour in sauce.

Best served with a small snifter of a really nice smooth robust tawny port!!




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