This Chocolate Babka recipe comes from Alan Orloff and was posted on the Mystery Lovers’ Kitchen website. Alan has a new release called Diamonds for the Dead. I haven’t had Chocolate Babka since I was little growing up in Sewickley, PA. Funny, whenever I hear chocolate babka I think of Seinfeld.  Remember that episode?  The only thing I changed was the type of chocolate.  No semi-sweet baking chips for this chickie…I’ve never made one before, only bought them at the bakery.  This should be fun!  He uses a bread machine to start his chocolate babka.

Chocolate Babka

Chocolate Babka

Directions:

Put the following ingredients into the bread machine pan in order listed. Run on the dough setting.

1/3 cup milk

1/3 water

2 large eggs (no shell) ha!

1/4 cup oil (cooking, not motor) ha!  I’m using Macadamia Nut Oil

1/3 cup sugar

1/2 tsp salt

3 1/2 cups flour

2 tsp yeast

Combine the following for the filling/topping.

1 cup chopped pecans

1 cup dark chocolate, chopped

1/4 cup sugar

1 teaspoon cinnamon

Melt 1/4 margarine in a bowl.

Grease a ten-inch fluted tube or bundt pan. Spoon some of the filling into bottom of pan.

When dough cycle is complete, divide dough into 16 equal segments. Roll each ball into melted margarine, then roll through the filling. Place into pan. Use eight balls for the first layer, then top with the remaining eight balls. Toss in any remaining filling (or eat it–hey, you deserve a treat!).

Cover and let rise for an hour to an hour and a half.

Preheat oven to 350 degrees.

After dough has risen, bake for about forty minutes, or until golden brown.

I like him.  He has the same sense of humor as me!

Chubby Chipmunk

Need a fun and educational place to travel this summer that sells the most amazing, gargantuan sized truffles?  Go to Deadwood, South Dakota.  While you’re seeing the sites of the beautiful Black Hills, Mount Rushmore, maybe do a little gambling (without the kids), make sure you take a visit to  Chubby Chipmunk.  Can’t make it there this summer?  The owner and head nut, Chip, would be delighted to send some truffles your way. Rachel Ray loved Chubby Chipmunk so much that she put them in her magazine!

South Dakota Chocolate Festival

You can also find Chip at the 2nd Annual South Dakota Chocolate Festival on May 1-2 in Spearfish, SD at the Holiday Inn Convention Center.   It’s from 10am-5pm and cost is $5 for adults and $3 for children under 12.  That’s quite a deal!  There will be chocolate tasting, wine tasting, yummy treats for sale and coffee sampling.

Chubby Chipmunk Acorn Tin

Let me start by saying I am lucky enough that friends send me chocolate all of the time in hopes they will find something new to intrigue me.  I love receiving chocolates!  Who doesn’t?  Over the Christmas season, I was gifted a an adorable chipmunk tin filled with ping pong sized truffles from Chubby Chipmunk.  Aren’t they beautiful?  I had never seen such gigantic truffles in my entire life and I’ve been around the block a few times!  They were big, bright, appealing to all of the senses.  The chocolate aroma was just bursting forth ready to be sampled.  It also helped that I received them on a snowy day with lots of good movies on television that day.  I settled down under my blanket with my Chubby Chipmunk truffles and my remote.  I was set for the day!

Chubby Chipmunk Truffles

It has been awhile, but I think I remember everything that was in the tin because they were, quite frankly, memorable.  I’m going to list my favorites.  I distinctly recall the “Signature” Dark Buttercream.  Seriously, how could you go wrong with dark chocolate covered dark chocolate ganache?  My body was singing from all of the dark chocolate benefits this little baby was bringing my way!  For such a deep, dark chocolate, the ganache was surprisingly light yet dense in flavor.  Incredible!

Toffee in a truffle?  Awesome.  Never had something like that before.  Everyone else thought is was unbelievably special too, because they voted it first place in the Seattle Chocolate Show!  It’s called the Moose Toffee truffle and it is the most buttery truffle covered with milk chocolate that I bet you’ll ever have in your entire life.   The Peanut Butter truffle reminded me of my childhood and the peanut butter Easter eggs that I absolutely adored, just in a smaller package!

Chubby Chipmunk Truffles

Ironically, the white chocolate unbeliever found out that she loves white chocolate truffles.  Who knew?  Not I.  My favorite dessert is creme brulee.  Surprised?  No, it’s not anything chocolate, although I love a good flourless chocolate cake.  Give me a custard based dessert and I’m good to go.  My very favorite Chubby Chipmunk truffle?  The  Creme Brulee.  I could have eaten an entire dozen of these.  Very rich.  Tasted like custard.  Had that burnt carmelized taste of the burnt sugar of creme brulee but I don’t know how she did it.  Beyond words.  Another surprise?  The New York Cheesecake.  Give me cheesecake, but don’t give me cheesecake ice cream, frozen cheesecake, cheesecake cookies, cheesecake truffles…no wait!  Chubby Chipmunk’s Cheesecake truffles are an exception.  I seem to be finding a lot of those lately!  I felt like I was eating the tiniest cheesecake in the world dipped in chocolate.  I could taste the cream cheese and there was a little crumbling of graham cracker crustsprinkled on the top.  It was simply outstanding.

Everyone’s tastes are different and you might end up with a different favorite than me.  When you stop by Chubby Chipmunk, make sure you tell her that Annie sent you.  Maybe you’ll get a nice sample out of it!  She loves to talk chocolate!  420 Cliff Street, Deadwood, SD 57732, (605)722-CHIP

The strawberry crop is not only plentiful this year, but extremely fragrant, sweet and aromatic.  This morning I was looking through my recipes so you could incorporate those strawberries with some chocolate for a different dessert twist.  I completely forgot about this Chocolate Covered Strawberry Cakes recipe.  It’s quick, cute and makes quite the statement.  I think you’ll love it!  What more could you ask for?  Now, go out and buy yourself some of those luscious strawberries and get to work!

Chocolate Covered Strawberry Cakes

Chocolate-Covered Strawberry Cakes

Ingredients

* 1/2  cup butter
* 1  cup sugar
* 1/3  cup unsweetened cocoa powder
* 1  egg
* 1  teaspoon vanilla
* 1  cup all-purpose flour
* 1/2  teaspoon baking powder
* 1/4  teaspoon baking soda
* 1/8  teaspoon salt
* 3/4  cup milk

* 1/4  cup strawberry jam

* Dark Chocolate Ganache
* 12  medium strawberries
* 3  ounces dark chocolate and/or milk chocolate curls

Directions

1. Preheat oven to 350 degrees F. Grease and flour or line with paper bake cups twelve 2-1/2-inch muffin cups; set aside.

2. In a large saucepan, melt butter over medium heat. Remove from heat. Let cool for 5 minutes. Stir in sugar and cocoa powder until combined. Add egg and vanilla. Using a wooden spoon, beat lightly just until combined.

3. In a small bowl, stir together flour, baking powder, baking soda, and salt. Alternately add flour mixture and milk to chocolate mixture, beating by hand after each addition. Spoon batter into prepared muffin cups, filling each two-thirds full.

4. Bake for 15 to 20 minutes or until a toothpick inserted near the centers comes out clean. Cool in muffin cups on a wire rack for 10 minutes. Using a knife, loosen the edges; carefully remove cupcakes. Cool completely on a wire rack.

5. If cupcakes don’t have paper liners, trim a thin slice from top of each cupcake so they will sit flat. Turn bottom side up. Place cupcakes 2 inches apart on wire rack set over waxed paper. (For cupcakes in liners, peel liners down but do not remove.) Spread 1 teaspoon of the strawberry jam over each cupcake.

6. Prepare Dark Chocolate Ganache. (see below) Spoon ganache over cupcakes, making sure to coat all sides. Place a strawberry on top of each cake. Drizzle each strawberry lightly with ganache, letting the strawberry show through. Top cupcakes with chocolate curls.

Dark Chocolate Ganache: In a medium saucepan, bring 1 cup whipping cream just to boiling over medium-high heat. Remove from heat. Add 10 ounces bittersweet chocolate, chopped (do not stir). Let stand for 5 minutes. Stir until smooth. Whisk in 3 tablespoons butter, 1 tablespoon at a time, whisking until ganache is smooth.

8. Makes: 12 cupcakes

For the most part, I’m a fan of Ghirardelli.   I don’t care at all for their filled chocolate bars.  They are too sweet for me.  I really like their Intense Dark Chocolate line. For being mass produced, I think the quality and the taste is exceptionally good.  I recently saw more new Ghirardelli chocolate bars on the shelf and thought I’d give them a taste.  Believe it or not, I purchased them at my local Walgreen’s pharmacy.  The line is called Luxe Milk Chocolate.  As you know, I prefer to eat, bake, cook and breathe dark chocolate, but they did something very wonderful here.  I purchased the Luxe Milk Milk and the Luxe Milk Hazelnut.

Ghirardelli Luxe Milk Milk Chocolate Bar

Let me first start with the Luxe Milk Milk.  They got it right.  The chocolate bar is wrapped in foil and it has no preservatives or artificial stuff in it.  Surprisingly, the bar has a bit of snap for a milk chocolate bar.  The surface is smooth and their trademark is crisp and readable.  The milk chocolate is incredibly smooth and melts on your tongue quickly filling your mouth with a blanket of creaminess.  One sitting.  Don’t think I need to say more.  You need to have a few of these around the house to both eat and bake with.

Ghirardelli Luxe Milk Hazelnut Chocolate Bar

Now the Luxe Milk Hazelnut.  It too had a lovely surface.  The color of the chocolate was really a beautiful latte brown.  I usually don’t comment on color when it’s milk chocolate, but it is essential here.  I was expecting a few hazelnuts here and there, boy was I surprise!  It was wall to wall hazelnuts! Smooth milk chocolate with a hint of additional roasted flavor from the hazelnuts.  That said, could you really ask for more? I think not.  Try it.  I’m sorry to say that I didn’t take a photo of this bar to show you all of the hazelnuts.  Ate it on the way home!  Photo is from the company for their small squares.  You’ll get the idea though.  It’s really quite outstanding.

Ghirardelli Sublime White Vanilla Dream Chocolate Bar

The bad news?  I also purchase a new item from Ghirardelli called Sublime White Vanilla Dream, because I’m trying to give white chocolate a chance.  I don’t discriminate.  Yuck, yuck, yuck.  Ick, ick, ick.  Don’t even think that there’s a chance you might enjoy this bar.  I got it after lunch with my mom for us to share.  We both strongly disliked it.  We both literally took a bite, started to chew and both spit it out.  I’m not going to gloss it over. It was one of the nastiest things ever.  Way too sweet.  It had not only vanilla flavoring which is completely acceptable, but vanilla beans which intrigued me.  Too much.  Way too much.  The ingredients also listed natural flavor.  Not sure what that is, but I’m guessing that it’s vanillin.  Vanillin is a natural product which comes from the sap of a pine tree and is used to cut down on cost instead of using vanilla.  A lot of companies are starting to do it.  It’s cheaper.  You can tell though.  It gives a medicinal vanilla taste to the bar which this has and it completely puts it over the top in a bad way.  The horrendous taste stayed in my mouth through the rest of the evening.  I couldn’t get rid of it.  They also use mixed tocopherols, basically vitamin E, as a preservative. A very, very bad bar.  I can’t even recommend this under the candy category.  Gross.  Too bad, because it looks beautiful with all of the vanilla bean specks.

The World’s Most Expensive Truffle

La Madeline Au Truffe

United Arab Emirates will soon be offering the world’s most expensive truffles at $250 each.  Chocopologie which was started by Fritz Knipschildt in South Norwalk, Connecticut has always worked out of the box.  They sell “La Madeline Au Truffe” for $2,600 a pound and plan to open two outlets in the United Arab Emirates this year. How about that Richie Rich!

The two-inch truffles are made with a dark chocolate ganache made from from 71% cocoa content Ecuadorean chocolate mixed with Italian truffle oil and fresh cream which has been infused with vanilla pods for 24 hours. The ganache gentle covers a French Périgord dark truffle mushroom, is then dipped in chocolate and then rolled in cocoa powder.  How’s that for an expensive indulgence?

Valrhona Chocolate Tasting at Dean and DeLuca in New York City

Valrhona Chocolate Bars

Dean & DeLuca will be hosting a Valrhona chocolate tasting at their New York City store on Wednesday, April 28, 2010 from 12:00pm – 3:00pm.  The address is 1150 Madison Avenue (at 85th street).  Call 212-717-0800 for questions or to reserve your space.

Recchiuti Salted Toffee

Recchiuti Salted Dark Chocolate Toffee

Only three more days to order or buy your Recchiuti Salted Toffee.  Crunchy, buttery toffee with lots of dark chocolate, you really can’t go wrong.  It just doesn’t like it when it’s warm out!  Perfers cooler weather.  I can totally understand that.  Humidity is bad for my hair.  Can you imagine what it does to some innocent toffee?

Depression and Chocolate

Dark Chocolate for Depression

An article came out yesterday that really has the chocolate community, and everyone else for that matter, really talking.  The article cited a study where researchers were questioning whether chocolate actually causes depression because people who are depressed eat a lot of chocolate or if since people are depressed they eat chocolate to make them feel better.  Kind of a chicken and the egg story.  According to my research from my first book, Chocolate is Healthy! chocolate is actually good for depression.  Here’s an excerpt from my book…

Dark Chocolate

In a study funded by the Mars, Inc., the American Association for the Advancement of Science in San Francisco found that the flavonols found in chocolate and cocoa increase blood flow to the brain.  The anandamide in chocolate alter the mental state of the one consuming it.  Anandamide comes from the Sanskrit word meaning “bliss”.  Quite simply, chocolate makes you feel good. Another compound found in very small amounts in chocolate is phenethylamine (PEA).  PEA stimulates the nervous system and triggers the release of endorphins.  This is the same kind of “high” you get when you exercise. Chocolate also gives you a boost of serotonin into your brain when it is consumed.  It helps to relax you which can stave off depression and help you to sleep well.  Women have constantly reached for chocolate during their menstrual cycle when serotonin levels are lower due to normal hormonal fluctuations. Something we knew all along, chocolate lifts our spirits!

A Brain

Dr. Adam Drewnowski, of the University of Michigan’s Human Nutrition Program, found through his research that chocolate may possess analgesic properties triggering the brain’s natural opiates.  In Drewnowski’s study, he used a drug to block the opiate receptors in the chocolate eater’s brain.  The desire for the chocolate plummeted.  What does this mean?  Chocolate releases natural opiates in the brain.  Chocolate gives you a feeling of bliss!
In research conducted by Daniele Piomelli, his group found that there are three compounds of chocolate that enhance a person’s feeling of pleasure or well-being.  All of which confirm what people have know for centuries, chocolate makes you feel better when you are down and depressed.  Piomelli advises, when self-medicating with chocolate, to be sure that your choice is either dark chocolate or cocoa as they contain two to three more times as many compounds as those found in milk chocolate.  Never substitute chocolate or cocoa for any medication or treatment for any mental illness.  Discuss options with your health care professional.  A break-up or a few weeks of rain is different that a mental illness, so only medicate with chocolate accordingly.

Hot Cocoa

Another element present in cocoa, and therefore chocolate, is tryptophan.  Tryptophan is a natural chemical that we usually associate with turkey and Thanksgiving.  This is another mood enhancer similar to serotonin.  The presence of tryptophan in the brain is necessary for serotonin to be released in the brain.  Your body’s tryptophan reacts with both vitamins B3 and B6 with magnesium to create serotonin.  More serotonin in your body allows you to be more relaxed and less stressed.  So have your hot cocoa before you go to sleep.  It will help you become more relaxed and ready for a good night’s sleep!

So all in all, I feel quite confident that people who are depressed are eating so much chocolate because it is naturally making them feel better.  Don’t forget, it’s the dark chocolate that does the job and you should always make sure you talk to your doctor about depression symptoms.  If you have some extra cash, treat yourself to “La Madeline Au Truffe” or if that’s a little too steep for your taste, try a chocolate bar or a nice selection of chocolates from Chocopologie.  If you’ve never had it, get some nice Salted Toffee from Michael Recchiuti Confections.  If you hesitate, you’ll have a very long wait until they make it again next year.

Truffle Truffle Logo

I, of course, need to keep up with what’s happening in the world of chocolate so I subscribe to a lot of newsletters, follow a lot of people (not literally), read a lot of books and magazines and peruse other chocolate blogs to learn more.  A few weeks ago I was reading the Chicago Food Blog and came across a post about a company called Truffle Truffle located here in Chicago.  The post was short, but lovely.  I wanted to try these truffles!  They had no contact information or where you could purchase them, so I was on the hunt!  I found Truffle Truffle’s website, emailed the creative Nicole Greene and had a enchanting  package of chocolates and confections at my door before I could blink!  How exciting!

I’ll tell you all about the chocolate and confectionery bounty I was lucky enough to receive in just a minute.  Let me first tell you about the owner of Truffle Truffle.  I sat down to talk to her last week.  Her name is Nicole Greene and what a story she has!  Nicole was born in Miami, Florida and grew up in a home where she was exposed to the culinary world early.  Her father designed commercial kitchens.  Was Nicole led into the food world?  No she was not.  Nicole headed to Chicago.  No, not make chocolate, but to attend the University of Chicago.  She ended up working for the government and living in places such as Washington, DC and Hawaii.  On a whim, she researched the French Culinary Institute’s Pastry Program and decided to attend.  She had a certain window to go to New York, but alas, that particular program was full. Just prior to the program’s start, she received a phone call saying that a space opened up.  She only had a few weeks to get everything together, but she made it happen!  Next thing you know, Nicole was in New York!  It was a sign…

Truffle Truffle Treasures

Nicole graduated from the French Culinary Institute with distinction.  How does that happen?  Lots of hard work and dedication.  Nicole told me that her experience at FCI was life changing.  She went in as a blank slate with no cooking experience at all.  Her creative side was ignited and blossomed!  The French, who are famous for their pastry technique was what she said the FCI focused on.  Nicole took her knowledge and accepted a position in Philly where she honed her craft and the idea for Truffle Truffle was born.

Truffle Truffle Spring Collection

Nicole decided to move back to Chicago, a city she loved since attended school there, and started making everything by herself and by hand -something that’s not done all that often anymore.  All of Truffle Truffle’s products are natural, chemical free, preservative free conceived alongside authentic flavors and high quality.  Nicole says that her primary goal is to make the flavors come through in her chocolates and confections.  She wants people to experience the “perfect bite”.  And “perfect bite” it was! At Truffle Truffle, Nicole uses seven or eight different varieties of the French chocolate maker Valrhona single origin chocolate for her ganache.  To enrobe the truffle, she uses an American chocolate-Guittard.

You know me.  Dark chocolate bars take me a long time to eat, but confections – well, I have a bit of a sugar problem and tend to eat it all very quickly!  This was no exception!  And here’s what I experienced…

Truffle Truffle Spring Collection

First, I have to once again thank Nicole for sending me such a magnificent assortment.  I was expecting a few truffles and got a treasure trove of goodies!  Again, everyone knows I’m all about packaging.  We eat with our eyes first.  The packaging invites us in and then, voila!  The box is open and a feast is beheld by your eyes, you nose breathes in the aromas of your bounty.  Heaven.  Sorry about that.  I was reminiscing about about the box.  Well, actually it was a reusable little tin.  The tin, as you can see, was silver with a king and queen Truffle Truffle logo covered with a bright peach bow.  I took the bow off to find…ta da!  Directions!  Love them!  Truffle Truffle makes their truffles on a seasonal basis.  The spring collection, which I received, contained the following:  thyme, basil, rosemary, arugula, double dark, triple chocolate, blackberry, beer and pretzels, elderflower, hazelnut praline, raspberry and coconut key lime.  Honestly, all of them were outstanding.  No joke.  My favorites?  Believe it or not…the Elderflower and Arugula.  And of course, the Triple Chocolate and the Blackberry were sensational.  I wasn’t sure what to expect from the Elderflower, but it was so beautiful.  The inside of the truffle is a white chocolate ganache infused with elderberry and then enrobed in white chocolate.  It’s extremely light.  For those that may think truffles are too rich

Truffle Truffle Menu

for their tastes, this would be perfect.  The Arugula intrigued me the most.  The arugula was enhanced with just a bit of pepper and the richness of the dark chocolate pulled it all together in a surprising little package.  4 stars!  What a refreshing combination!  So unexpected!  Rich and creamy with a nice light bite.  Not too overpowering.  The Triple Chocolate threw me for a loop.  I was expecting three types of dark chocolate in this little masterpiece.  Not so!  It was a thrilling piece of work!  I’m so glad that I always bite my truffles in half before I eat them, for inside there were both white and dark chocolate!  Nicole says she makes a ball of each of the two ganaches and then rolls the two balls together and enrobes them in milk chocolate.  Triple Chocolate Indeed!  The Blackberry truffle was phenomenal.  The inside is a stunning purple color due to the infusion of French blackberry puree mixed into the white chocolate ganache.  It’s simply gorgeous to look at and makes you think of a warm, summer day when you bite into it! So refreshing.  I know that you’re surprised I loved two white chocolate truffles.  I only call them like I see them and these truffles will transport you to another simpler time.  Do try Truffle Truffle’s Spring Collection before it’s gone.  You’ll be able to purchase them until late May.

Nicole is a huge baseball fan and is currently developing her summer collection around baseball.  What to expect?  Strawberry lemonade ganache enrobbed in white chocolate with “baseball stitching”, peach caramel with milk chocolate, beer and pretzel in milk chocolate and roasted peanut with dark chocolate.  It feels a bit like summer already…I’m looking forward to trying not only those, but also the Earl Grey, Olive Oil, Mascarpone, Pumpkin Spice and Strawberry Balsamic.  How ingenious!

Truffle Truffle Beer and Pretzel Brittle

Since we only talk chocolate around here, I’m going to make the rest short.  The Beer and Pretzel brittle does have a bit of chocolate covering a brittle infused with stout and covered in salty pretzel.  All of your palate will be satisfied with these little tidbits.  I guarantee it.  As for the cararmels..well I’m not a caramel fan.  I don’t like caramels because I find them either too runny and sweet or too bland and I feel like my teeth are going to be pulled out.  These were an exception.  I love the packaging.  The caramels come in a little box of eight with

Truffle Truffle Caramels

each caramel individually wrapped, labeled and the top four all have their own distinctive bow.  I received the Lemon Ginger, Strawberry Rhubarb, Orange Blossom and Rosewater.  The Lemon Ginger was my favorite.  I felt like I was eating a glass of lemonade infused with ginger.  Outstanding.  Smooth, creamy, sweet and sour.  Nicole said that the Strawberry Rhubarb which was also exceptionally good was a challenge to come up with a recipe that works.  It doesn’t just work, it is hands down a culinary work of art!  I cannot wait to try the Smoky Vanilla, Turkish Coffee and Maple Bacon!

Truffle Truffle Strawberry Basil S'More

I haven’t tried the S’mores yet, but I can’t wait to get my hands on the Chai, Black Truffle and Root Beer Float!  You go girl!  Nicole hopes to open up shop in Chicago.  She’s aiming for late fall, but only wants to do it when the time is right.  She says there’s no reason to rush.  She wants to be sure that her message of strong social consciousness follows her vision for the shop.  Her goal overall, to lead a “happy, simple life.”  I see no problem with that.  Her collection of truffles, caramels and confections takes you back to the simpleness of sweets the way they were mean to be.  A delight for the palate and goodness for the soul.  Nicole of Truffle Truffle has managed to serve not only her heart and soul, but that of the all those who are lucky enough to experience her stupendous creations.

For places to get Truffle Truffle around town:

Southport Grocery & Café, 3552 N Southport, Chicago, IL 60657
http://www.southportgrocery.com

Olivia’s Market, 2014 W Wabansia, Chicago, IL 60647
http://www.oliviasmarket.com

W Grocer, 2060 W North Avenue, Chicago, IL 60647
http://www.wgrocer.com

Or go directly to Truffle Truffle.

Beautiful Wedding Ceremony

I was thinking about weddings the other day and realized that people don’t incorporate as much chocolate as they should into their special day. Chocolate is a world symbol of love, so why shouldn’t it be intertwined throughout your wedding? It is used in celebrations and as gifts on special occasions and holidays. Chocolate is, to some, considered an aphrodisiac. So much the better! Chocolate has been consumed not only for its creamy, sensual decadence, but also for its reputed aphrodisiac properties. Chocolate has been found in this category for centuries. During a Mesoamerican marriage ceremony, the couple drank a cup of cocoa to increase their luck in love. Even in ancient times, the great Aztec emperor Montezuma was rumored to consume over 50 goblets of a cocoa beverage a day to increase his sexual prowess for his harem. His fellow male Aztecs consumed mass quantities of food cooked with chocolate during their harvest celebrations. The women, however, were forbidden to consume cocoa due to its aphrodisiac qualities. Were the men afraid of their women becoming promiscuous?

Hot Chocolate

Cocoa was considered the king of erotic powers. In the 1600s, Johan Rauch condemned chocolate as “an inflamer of passions and urged monks not to drink it” Madame du Barry, the French mistress of King Louis XV, would not let him enter her bedroom until he consumed a cup of hot chocolate. And finally, the greatest womanizer of all times – Casanova – reportedly preferred hot chocolate to champagne. He felt the drink to be more stimulating to the system. Perhaps you should offer not only champagne to celebrate your nuptials, but also hot chocolate?

Honeymoon

Chocolate has been scientifically shown to elevate your mood. Don’t you want everyone happy at your wedding? Chocolate contains phenylethylamine which is an amino acid that naturally occurs in our bodies. This chemical has been known to cure hangovers, but more importantly, it makes you feel like you are in love, passionate and full of lust. You body naturally secretes phenylethylamine when your completely in love on its own. Chocolate also has considerable amounts of dopamine and serotonin present allowing for a better mood as well as a mild pain killer-great for the next day’s hangover or for the ex-boyfriends and girlfriends in attendance at the wedding! It also gives an immediate boost of energy and is eaten for stamina which of course, not only will you need it to get through the wedding day or weekend itself, but you should also pack some dark chocolates for the honeymoon!

Heart of Chocolate

Chocolate is also a sensual food because it melts at body temperature. Melting chocolate in your mouth not only releases these chemicals, but it is a huge sensory experience for every part of your body from touching it, smelling it and tasting it. It can be a complete erotic experience. Chocolate is delicious, sensual and stimulating to the senses. You’re on your own here, but I’m sure you will figure something out. This is a family friendly blog after all…

So, you need to incorporate some more chocolate into your wedding. Here are some of my ideas. I think you should you as many as you can and I’ll explain why after each suggestion.

Chocolate Mousse Wedding Cake

Chocolate of some sort in the grooms cake be it icing or cake. It’s usually expected. Do something crazy and do a chocolate mousse filling inside your white wedding cake. Mix it up. Throw people off.

I love the idea of a dessert table. I went to a wedding years ago that had a wedding cake, a groom’s cake, served chocolate ice cream shaped as pears with a crisp outer shell (I have no idea what it was, but I still remember it 20 years later.) AND a dessert table. The dessert table didn’t see me coming. I think I went up four times. I had to try everything. They had a huge assortment of chocolates – truffles, bon bons, fudge, dipped fruit, panned nuts…well, you get the picture. They also had hot chocolate. Toppings for the hot chocolate included real whipped cream, cinnamon, chocolate shavings and assorted liquors. How cool was that? Needless to say, I saw more people at the dessert table than the bar. I think that says it all.

Chocolate Wedding Favors

A little box of 2-4 truffles or bon bons is a nice favor for guest to take home with them. It’s a way better gift than the cheesy ones people waste money on like matches, Jordan almonds, etc.. People will love them, appreciate them and think of how generous you were to think of them while they are eating them.

Chocolate Box

A nice thing my mother did when my brother got married was to have a one pound box of chocolates at each place setting for the rehearsal dinner. That’s all people talked about. They were in the boxes and looking, tasting and enjoying before the food came. It made it memorable. Something they took home that made them think they were valued guest in this glorious celebration.

Dark Chocolate Cigars

My uncle had his second wedding, which was small, at the Four Seasons in Henderson, Nevada which is just outside of Las Vegas. You know what people talked about the most? The box of chocolates everyone had waiting in their rooms when they got there. Who wants fruit when you can have chocolate? What else got them really excited? At the wedding, they each got a goody bag. What was in the goody bag? Well, the goody bag was actually a gold Chinese take out carton which had a sprig of pearls tied around the handle with each person’s name calligraphied on handmade paper. It contained a small framed photo of the happy couple, white chocolate golf balls with the couple’s name on them, a chocolate cigar with a band that had the wedding date on it and a small box of truffles.

Chocolate Fountain

And of course, there’s always the chocolate fountain and chocolate bars with the bride and groom’s names and the wedding date on them. Don’t forgot those as an option. Chocolate fountains always impress people, although I’m still not all that sure why to be honest with you. A lovely dark chocolate bar scented with spices or flavored with flowers would be a lovely touch.

Chocolate Truffle Pops

The hot chocolate is a great idea, mocha coffee also a splendid idea. The thing is…mixed it up. Be innovative. Chocolate can be served in so many different ways to make your event that much more special. The best suggestion that I can give you is to use local chocolatiers. They will work with your budget and it’s nice to support local artisans. The gesture doesn’t have to be grand or expensive. It can, and should be, what you can afford. Small and tasteful is more memorable. When things are overdone, they are bigger than life-not in a good way. There’s too much to store in your memory. Little gestures such as the ones I mentioned, really show people that you care that they were in attendance for your special day. It means a lot to them that you not only invited them, but want them to enjoy and remember it for years to come.

Mayan Goddess of Chocolate

If you need help finding suitable chocolatiers for your wedding, or any event for that matter, I would be delighted to help you. If you have questions or need ideas, I’m your girl. I’ve worked as a caterer, pastry chef and I have thrown a lot of parties! Email me! I’d love to hear from you. Really.

For those that don’t like zucchini bread and for those that adore it!  This is the perfect recipe.  Trust me!  With zucchini season coming up, you’ll find yourself enjoying this for breakfast, snacks and dessert!  A dallop of gelato or mascarpone on top for dessert and oh, la, la!  You can toast it too!  Just watch it because the chocolate and cream cheese can melt in your toaster.  I like to just stick it under the broiler until lightly toasted.

Black and White Zucchini Bread Recipe

Black and White Zucchini Bread

Makes 2 Loaves

Ingredients

* 3 cups all-purpose flour
* 1 teaspoon sea salt
* 1 teaspoon baking soda
* 1 teaspoon baking powder
* 3 teaspoons ground cinnamon
* 3 large eggs
* 1 cup vegetable oil (I use Macadamia Nut Oil)
* 2 1/4 cups sugar
* 3 teaspoons vanilla extract
* 2 cups grated zucchini
* 1 cup chopped walnuts (optional)
*2 cups chopped dark chocolate (70% cocoa or more)
*2- 8 oz cream cheese, cubed

Directions

1.  Preheat oven to 325 degrees F.  Grease and lightly flour two 8 x 4 inch loaf pans.
2. Sift flour, sea salt, baking powder, soda, and cinnamon together in a bowl.
3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini, nuts and dark chocolate until well combined. Pour half batter into each prepared pan.  Layer 1/4 of the cubed cream cheese into each of the pans.  Pour remaining batter into pans. Place the rest of the cream cheese cubes on top of the batter so that half of each cube is submerged.
4. Bake for 40 to 60 minutes, or until the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Enjoy!  It’s pretty awesom when it’s still warm.  If you feel like splurging a bit, serve with a shmear of cream cheese or for pure decadence try Nutella!

Just had a request for a chocolate lava cake recipe.  I have about ten of them!  This is the one that I use the most because they always turn out great!

Ghirardelli Individual Chocolate Lava Cakes

Individual Chocolate Lava Cakes

Yield: 6 Servings

* 1 1/2 60% Cacao Bittersweet Chocolate Baking Bar
* 2 eggs
* 1/4 cup(s) heavy cream
* 8 tablespoon(s) (1 stick) unsalted butter
* 2 egg yolks
* 1/3 cup(s) sugar
* 1/2 teaspoon(s) vanilla extract
* 1/4 cup(s) cake flour

Directions
To make centers, melt 2 ounces of chocolate (1/2 a baking bar) and cream in double boiler. Whisk gently to blend. Refrigerate about 2 hours or until firm. Form into 6 balls; refrigerate until needed.

To make cake, heat oven to 400°F. Spray six 4-ounce ramekins or custard cups with cooking spray. Melt 4 ounces of chocolate (1 baking bar) and butter in double boiler; whisk gently to blend. With an electric mixer, whisk eggs, yolks, sugar, and vanilla on high speed about 5 minutes or until thick and light. Fold melted chocolate mixture and flour into egg mixture just until combined. Spoon cake batter into ramekins. Place a chocolate ball in the middle of each ramekin.

Bake about 15 minutes or until cake is firm to the touch. Let it sit out of the oven for about 5 minutes. Run a small, sharp knife around inside of each ramekin, place a plate on top, invert and remove ramekin. Garnish with raspberries and a dollop of whipped cream.

This is a recipe from Green and Black’s Cookbook.  I figured since I already had the cookbook, I might as well pass it on.  I haven’t tried this recipe yet, but it made my mouth water reading it and just looking at the photo (visual girl, yet again).  If anyone makes it, let me know how fabulous it is!  I, myself, will give it a shot later this week.  The recipe is called Swedish Chocolate Coffee Lamb.  This dish is just begging for some potatoes.  Perhaps Swedish potato pancakes or some nice roasted finger potatoes?  Serve it with some nice fresh green beans too.  Enjoy!

Green and Black's Swedish Chocolate Coffee Lamb

Swedish Chocolate Coffee Lamb

Preparation time:     30 minutes
Cooking time:     1 hour
Use:     large Dutch oven
Serves:     4 to 6

* 1/3 cup flour
* ½ teaspoon mustard powder
* Pinch of sea salt or kosher salt
* Freshly ground black pepper
* 2 ¼ pounds very lean lamb (fillet or leg), cut into 1 1/4 –inch cubes
* 1/3 cup (3/4 stick) unsalted butter
* 1 tablespoon olive oil
* 3 garlic cloves, crushed
* 1 large onion, sliced
* 12 shallots, peeled and finely chopped
* 1 tablespoon Kahlua (or other coffee liqueur)
* 1 cup strong brewed coffee
* 4 cups good-quality lamb stock
* 2 ounces dark chocolate , minimum 60% cocoa content, broken into pieces

FOR GARNISHING
* 1 tablespoon crème fraiche or sour cream
* Handful chopped fresh parsley

Preheat the oven to 425F.

Season the flour with the mustard powder, salt, and pepper. Toss the lamb in the seasoned flour and coat well. Rub together 2 tablespoons of butter and the remaining seasoned flour and set aside.

Heat the oil and remaining butter in the Dutch oven, add the garlic, onion, and shallots, and sauté for 5 minutes until soft and golden. Remove from the pan with a slotted spoon and set aside.

In the same pan, sear the flour-coated lamb in batches until browned on all sides. Add a little extra oil if necessary. Remove and set aside. Do not wash out the frying pan!

Add the Kahlua and the coffee to the sticky brown residue in the put and, over medium heat, stir together for about 4 minutes, scraping up all the bits from the bottom of the pan, to form a glossy smooth sauce; the sauce should be reduced by half. Add the lamb stock and the flour and butter mixture, continuing to stir. Bring to a boil. Return the onion mixture and meat to the pot. Cover.

Transfer put to the oven for 15 minutes, then reduce the temperature to 325°F for another 45 minutes or until the lamb is tender. Insert a knife into the center of a chunk – the lamb should just slide off.

Once tender, remove the lamb from the oven and stir in the pieces of chocolate, ensuring it is completely blended throughout the stew.

Garnish with a swirl of crème fraiche or sour cream, and sprinkling of fresh chopped parsley.