I work with someone who is vegan and she asked me if I have any chocolate vegan recipes.  Turns out, I realized that I have a lot of friends that are either vegan or on special diets.  I thought I’d post some of my chocolate vegan recipes for all of those people to try, but also for those of you not vegan to give them a go.  Keep your mind open and your taste buds as well as your conscious may thank you…

You don’t have to have meat in your chili.  I love an all bean chili, and, on occasion, I like to use ground soy.  You can find the ground soy in the freezer section.  So far, no one could tell that I was feeding them soy!  It will be our secret.  Dark chocolate added to chili will blow your mind!

Vegan Chocolate Chili

Serves 6

Ingredients:
1 pound ground soy (or 16 oz black beans)
1 cup yellow onion, chopped
2 cloves garlic, minced
2 tablespoons olive oil
2 tablespoons chili powder
½ teaspoon cayenne pepper
1½ ounces dark chocolate, chopped (I like to use 70-80%)
2 teaspoon dried oregano
2 teaspoon ground cumin
1 teaspoon sea salt
1 cup water
28 ounce can chopped tomatoes with juice
1 small can green chiles, drained
15 ounce can pinto beans, drained and rinsed
15 ounce can kidney beans, drained and rinsed

Directions:
In a large skillet over medium-high heat, sauté the soy, onion and garlic until browned.  In a Dutch oven, heat oil over medium heat.  Add chili powder, cayenne pepper, dark chocolate, oregano, cumin and salt.  Stirring constantly, cook for one minute. Stir in water, tomatoes with juice, and chiles.  Bring to a boil, cover and simmer for 20.  Add soy mixture, cover and simmer 10 minutes.  Add beans, cover and simmer 10 minutes.  Serve with tortilla chip,  cornbread or soft, warm tortillas.

Vegan Chocolate Chili

Vegan Flourless Chocolate Cake

(adapted from Morgan’s Menu Blog)

Serves 12

Ingredients:
2 cups dried black eyed peas (soaked overnight, rinsed and then boiled until soft)
12 ounces silken tofu
1 cup sugar
1 1/2 cups dark chocolate, chopped (65-70%% cocoa)
1/4 cup unsweetened cocoa powder
2 teaspoons instant espresso powder
3/4 teaspoon baking powder1/4 teaspoon baking soda1 cup soy milk (chocolate soy milk, if you have it)
Garnish: powdered sugar

Directions:
Heat oven to 350 degrees. In a blender or food processor, blend together the black-eyed peas with the tofu until smooth. You may have to do this in batches, but it is critical that you get it as smooth as possible. If you need to, you can use some of the soy milk to help loosen it up and blend better.
Add the sugar and blend again.

Over a double boiler, melt down the chocolate  until smooth.  Add the melted chocolate to the bean mixture and blend again.  Add in the cocoa, espresso, baking powder and soda and blend again until smooth.
Add in the soy milk to loosen up the batter. You can use a little bit less if you want to.  Ideally, the batter should be smooth and slightly runny when pouring but this depends on the quality of your blender or food processor. My beans stayed a little chunky so I had to resort to a hand mixer to really smooth it out–the soy milk really helps this process.

Lightly spray a 9-inch spring form pan with cooking/baking spray.
Bake in oven for 70-80 minutes  or until done. You can check it with a toothpick or knife to see if the center is still runny. Even when cooked and a toothpick comes out clean, it might still wiggle a little bit because the warm cake needs to settle into itself once cooled. Lightly dust with confectioners sugar.

Photo Courtesy of Morgan's Menu Vegan Flourless Chocolate Cake

I published this recipe in the spring and got lots of positive feedback.  People loved it!  I really like rice pudding and to add chocolate to it really put it over the edge.  The only thing I had to change was the milk.  I still tasted the same.  Don’t tell anyone…

Vegan Dark Chocolate Rice Pudding

Serves 4

Ingredients:
2 cups unsweetened soy, almond, rice or “grain” milk
1/3 cup sugar
1 cinnamon stick
1/4 teaspoon sea salt
1 cup rice
3/4 teaspoon vanilla extract
3 ounces dark chocolate (70% or more cocoa content), finely chopped
Garnish:  slivered almonds or a poached pear

Directions:
In a medium-size saucepan over low heat, bring the milk, sugar, cinnamon, and salt to nearly scalding temperature. The milk will not simmer, but it will steam when stirred at the near-scalding point.

Add the rice to the milk and continue cooking over low heat, stirring occasionally, for 20 to 22 minutes, until the rice is creamy and tender. Remove the cinnamon stick from the pudding and discard it.

Add the vanilla and the chopped dark chocolate to the hot rice and stir until the chocolate is melted and thoroughly incorporated into the pudding. Divide the pudding into 4 bowls. Serve warm or chilled.

Vegan Dark Chocolate Rice Pudding

Have a chocolicious day!  Annmarie Kostyk

Chef Levana Kirschenbaum

Today’s guest blogger is Chef Levana Kirschenbaum of Levana Cooks and Levana Desserts.  Chef Levana has a catering business, a bakery and a restaurant in Manhattan, New York.  She believes in simple and healthy when it comes to cooking and baking.  You can buy Chef Levana’s Cookbooks on Amazon or at your local bookstore.  Don’t forget to follow her on Facebook and Twitter too! Think chocolate is just for dessert and snacks.  Think again!  She’s be kind enough to share her favorite chocolate recipes with us today, so get out your grocery list and get everything you need.  Have  a fantastic day!

Chocolate Anytime Menu:

Black Bean Chocolate Soup
Chicken Breast with Mole Sauce
Assorted Truffles
Chili Hot Chocolate
Chocolate Coconut Pie

Black Bean Chocolate Soup

Serves 12

Beans and chocolate? I recently teased my friend Sara into identifying the odd ingredient in this soup, which she loved. I enjoyed watching her racking her brains, and didn’t feel any guilt about it: After all, she was working for food, and was kept guessing through a second bowl. PS, she never did identify it, she said all she could tell is that this was like no other bean soup she ever had. That’s the magic of chocolate!
Canned beans will work here just fine, as the soup has lots of fabulous flavors going for it.

Ingredients:

Sofrito:
1/3 cup olive oil
1 large onion, quartered
4 large cloves garlic
4 ribs celery, peeled and cut in thirds
1 large red pepper, seeded and quartered
1 bunch flat parsley, stems and all
1/2 small bunch cilantro, stems cut off
6 pounds good quality canned black beans, drained and rinsed
1/2 cup tomato paste
2 cups dry red wine
3 tablespoons bottled hot sauce
6 bay leaves, or 1 teaspoon ground
3 quarts (12 cups) water
2/3 cup grated semisweet chocolate or chocolate chips
1 tablespoon ground cumin
1 tablespoon oregano

Directions:

Heat the oil in a heavy pot. Make the sofrito: In a food processor, coarsely grind the onion, garlic, celery, pepper, parsley and cilantro. Add ground mixture to the hot oil, and sauté until translucent (if you have sofrito in your freezer, skip this step; use 1 cup thawed sofrito and proceed with the recipe from this point). Add the beans, tomato paste, wine, hot sauce, bay leaves and water, and bring to a boil. Reduce the heat to medium and cook 30 minutes. Add the chocolate, cumin and oregano and cook for 15 minutes more. Adjust texture and seasonings. Serve hot.

Chocolate Black Bean Soup with Onion and Sour Cream Garnish

Chicken Breasts with Mole Sauce

I can’t tell you how many times I have knocked my guests’ socks off with this dish: Improbable ingredient combo, simple preparation, amazing dish!

Ingredients:

1/3 cup olive oil
1 large red onion, chopped fine
8 chicken cutlets (do not pound thinner)
1 1/2 cups unsweetened pomegranate juice
Good pinch saffron
Good pinch cayenne
6 bay leaves, or 1 teaspoon ground
3 tablespoons tomato paste
1/2 cup semisweet chocolate chips

Directions:

Heat the oil in a large skillet. Add the onion and saute until translucent. Add the cutlets, juice, saffron, cayenne and bay leaves, and bring to a boil. Reduce the heat to medium and cook, covered, 20 minutes. Transfer the cutlets to a platter. Whisk in the tomato paste and chocolate chips and cook one more minute. Pour the sauce over the cutlets, and serve hot with rice.

Chicken Breasts in Mole Sauce

Chocolate Truffles

I think after sharing this recipe and all its variations with you, I am finally
satisfied that all of you chocolate lovers will think of me very kindly. For the
ultimate gift, multiply this recipe, then divide in 2-3 equal parts and add a
different flavor to each. I wish you this kind of danger everyday! They look
as professional and taste as delicious as if you had bought them in the best
boutique. A guest recently caused total consternation at my dinner table
when he declared he didn’t care for chocolate. A chocolate-addict friend of
mine seated near him looked at him in horror, as if he had admitted to being
a criminal of some sort, and proceeded to ignore him the rest of the meal.
Fortunately for him, the evening was just winding down! Could it be he had
just never tasted good chocolate before? Could he get rehab?

Ingredients:

1/2 cup soy or rice milk powder
1/2 cup soy or other non-dairy milk (oat, rice, grain, almond)
1/2 cup natural non-hydrogenated margarine (health-food stores)
2 cups semisweet real chocolate chips, only the best
1/4 cup pure cocoa powder
1/2 cup confectioner’s sugar
1 egg yolk
1/4 cup brandy, rum or bourbon

Directions:

Whisk the milk powder and the milk in a small saucepan until smooth. Turn
on the heat, set at a low flame, and add the margarine, chocolate chips,
cocoa powder and sugar. Whisk until the mixture is just melted. Turn off the
heat, add the egg yolk and brandy and mix until incorporated. Refrigerate
the mixture until set, a couple hours. Shape into little balls (do not smooth:
leave them a little bumpy, that is the trademark of truffles), and roll into
cocoa powder. Keep refrigerated and tightly covered in plastic wrap until
serving.

Variations:
Coffee truffles: Add 1 tablespoon instant coffee.
Peppermint truffles: Omit the rum, and add a few drops peppermint
extract (health food stores).
Nut truffles: Add 1/2 cup coarsely chopped toasted hazelnuts or
pecans to the mixture. Or place a toasted hazelnut in the center of each
truffle.
Raspberry truffles: Omit the rum, and add 1/2 cup seedless raspberry
jam and 3 tablespoons Creme de Cassis to the mixture.
Peanut butter truffles: Replace the margarine with 1/2 cup smooth
peanut butter.
Roll the truffles in chocolate sauce or ground toasted nuts instead of
cocoa powder.

Chocolate Truffles

Chili Hot Chocolate

A friend recently brought me a box of insanely expensive hot chocolate mix. I couldn’t wait to try it, and….I was frankly underwhelmed. What’s the big deal, I thought? It certainly didn’t beat boiling some milk or dairy-free milk, with some good cocoa powder, a little sugar and maybe a little vanilla extract or other flavoring. Yes, that’s the whole story! No problem making your own natural mix the instant way, using milk powder, dairy or not, and mixing it with boiling water, making a delicious cup of hot cocoa in a jiffy. I still make it for my children, who now enjoy it with their children. Love of hot chocolate is forever: thank God for small blessings!

Ingredients:

2/3 cup semisweet chocolate chips, best quality
1/4 cup cocoa powder
4 cups milk, preferably whole, but low-fat is okay (dairy-free milk OK)
1 tablespoon vanilla extract (get racy and try other real flavorings: chili powder, cinnamon, cloves etc….)
1 to 2 tablespoons coffee powder, optional, if you want mocha.

Directions:

In a small saucepan, whisk all ingredients until smooth, and bring to just below boiling. Whisk again to make the mixture frothy. Serve hot.
Makes 4 servings

Individual serving: combine 3 tablespoons chocolate chips, 1 tablespoon cocoa, 1 cup milk, into a large cup. Microwave about 2 minutes. Mix until smooth.

Chili Hot Chocolate

Chocolate Coconut Tart

For this fabulous tart, celebrating yet another great love match -chocolate and coconut – you are under no pressure whatsoever. Make the crust a couple days before dessert time, and make the filling even a few days before serving, then pour the filling over the crust the day you are serving the dessert. Of course there is no problem making both the crust and the filling on serving day, just as long as you allow the filling to set.

Ingredients:

Crust:
1/2 cup natural margarine (health food stores)
3/4 cup powdered sugar
2 egg yolks
1/4 cup cocoa powder
1 3/4 cups flour, any flour, a little more if needed

Filling:
3/4 cup coconut milk
1/3 cup tapioca flour
1/2 cup natural margarine (health food stores)
1 1/2 cups semisweet chocolate chips, only the best
1/4 cup cocoa powder
2 tablespoons rum
1/2 cup sugar
3 eggs
2 cups unsweetened grated coconut (health food stores)

Directions:

Preheat the oven to 350 °F.
Make the crust: in a food processor, cream the margarine, sugar and egg yolks until fluffy. Add the cocoa and flour and pulse just 3-4 seconds, adding a little flour if needed to make a smooth-firm dough. Working quickly, starting from the center toward the sides, spread the crust evenly in a 12-inch spring form pie pan, coming up the sides, patting firmly.  Prick the crust with a fork all over. Bake about 30 minutes. Store covered at room temperature up to 2 days before filling and serving.
Make the filling: In a saucepan, whisk the coconut milk and tapioca flour until smooth. Turn the flame on low, and add the margarine, chocolate chips, cocoa, rum and sugar. Whisk only until the chocolate is melted and the mixture is smooth. Quickly whisk in the eggs one at a time, and whisk 2-3 minutes, until the mixture is smooth and thick. Turn off the flame, and fold in the coconut. Refrigerate the filling until firm, and pour over the baked crust. Serve at room temperature, alone or with coconut sorbet.

Chocolate Coconut Tart

CHOCOLATE SHOPPING:

NATURAL MARGARINE
CONF. SUGAR
EGGS
COCOA POWDER
FLOUR
CC
RUM
COCONUT MILK
SUGAR
TAPIOCA FLOUR
GRATED COCONUT
RICE MILK
VANILLA
COFFEE
SOY MILK POWDER
WASABI
CARAMEL EXTRACT
GREY SALT
CUTLETS
CRANBERRY SAUCE
OO
CAYENNE
SAFFRON
BAY LEAVES
WHITE WINE
TOMATO PASTE
ONIONS
PARSLEY
CILANTRO
GARLIC
RED PEPPER
CELERY
BLACK BEANS SOAKED
RED WINE
RED HOT
CUMIN
OREGANO

Today as I write, I’m enjoying some French macaroons, one of my favorite treats, from Le Flour Bakery.  For those of you in the Chicago area who haven’t been to Le Flour, you really have to go.  Nicole, the owner, attended the French Pastry School in Chicago, so she really knows what she’s doing.  I got a “tube” of French macaroons which contains 6.  Today’s flavors were pistachio, chocolate, strawberry and lemon.  I’m a huge fan of the pistachio and the chocolate. You can buy them individually too.  The tubes are great hostess gifts, for someone in the hospital or just to brighten up someone’s day.  Don’t forget that someone can be you!

Le Flour French Macaroon Tube

Le Flour also offers lots of other chocolate treats including cakes, chocolate chip scones that are simply brilliant with some butter, cupcakes, tarts and cookies.  Their tea breads are huge.  They are tender and moist. A shmear of the almighty cream cheese and you’re set for any meal.  Since you should probably eat something before hand, they always have a homemade soup and my favorite…the ham and cheese on a brioche roll.  As them to heat it up…trust me.  When you’re done eating and buying desserts to take home, buy a few veggie tarts.  They are the perfect lunch or dinner with a salad and a glass of wine during these dog days of summer.  Bring the kids too!  They are very kid friendly.  Everything is down low so they can see and feel the love too.  Le Flour Bakery is located in the Edison Park section of Chicago at 6701 N. Olmsted Avenue.

Chicagoans (and those of you with satellite)…This weekend, the Edison Park neighborhood will be featured on CLTV on Saturday, August 14th @ 9:00 a.m. & 1:00 p.m. and on Sunday, August 15th on WGN @ 11:00 a.m.  Host Rochelle Vayo-Adkinson meets with local business owners, highlights the neighborhood’s attractions, and the other benefits of living in Edison Park!

Just want to remind everyone to keep on voting for me in the Anthony Bourdain contest.  You can vote daily and I sure wish you would.  Tell your friends too! Click here to vote.

For those of you living in the United Kingdom, or anywhere in Europe for that matter, you may now purchase my books through Amazon.co.uk in either paperback or Kindle form. Thank you for your support!

Tomorrow’s guest blogger is Carmen from Chocri Chocolate.  Don’t forget!

I had a hard time picking the recipe for today. Could be because I’ve been eating French macaroons and chocolate since just after breakfast.  The answer?  Summer barbecue.  How about a Kickin’ Chocolate Barbecue Sauce?  Yes, kickin’!  In case you haven’t tried it this way, chocolate is not only good in the sweet department, it’s marvelous in the savory sector too.  This barbecue sauce has the richness of the chocolate with the sweetness of brown sugar, the tang from apple cider vinegar and just when you thought you tasted everything…pow! A nice burn in your throat.  Works on chicken, turkey, veal, beef, pork and shrimp.  The kids like to dip their fries and veggies in it too.  My nephew swears it’s the best on his corn on the cob.  You have to believe him.  He did say chocolate is the most important meal of the day! Why not?

Kickin' Chocolate Barbecue Sauce

Kickin’ Chocolate Barbecue Sauce

Ingredients:
1 tablespoon salted butter, soft
4 each garlic cloves, minced
½ each Spanish onion, small dice
2 each Roma tomatoes, stem removed, small dice
1 ½ ounces dark brown sugar
4 teaspoons ancho chili powder
4 ounces apple cider vinegar
8 ounces organic ketchup (you don’t want the corn syrup in it)
14 ounces vegetable stock
¼ teaspoon cumin, ground
¼ cinnamon, ground
1/8 teaspoon cloves, ground
2 ounces dark chocolate, chopped (80% or higher cocoa content)
2 tablespoons fresh cilantro, chopped
¾ teaspoon sea salt
½ teaspoon pepper, fresh ground

Directions:
Melt butter in small sauce pan over medium heat. Add garlic and onion, sauté 5 minutes until golden brown. Add tomatoes, stir, and sauté an additional 5 minutes. Add brown sugar and chili powder, mix well, and cook for 5 minutes. Add vinegar, reduce for 5 minutes, mixture should have a paste consistency. Add ketchup, stock, cumin, cinnamon, cloves, salt and pepper. Mix well. Bring to a boil and reduce to a slow simmer for 30 minutes.

Add chocolate and cilantro; allow to simmer for 5 minutes. Remove sauce from heat and let stand for 10 minutes. Puree sauce, transfer to a clean container and cool. For best results, refrigerate for 12 hours before using. Jar your own if you want!

Pork shredded with more sauce for sandwiches!

Over the years, I have accumulated a lot of chocolate pasta recipes.  The reason?  I had it once.  That’s all it took.  One time and I was hooked.  You see, if you’ve never indulged in chocolate pasta, it’s not sweet and overpowering.  It’s subtle and gentle to your taste buds.  There are some places that you can purchase pre-made chocolate pasta.  I’m not at all opposed to using that.  I’m bringing you the mother load of recipes today.  Three of them.  In advance, I apologize for not giving credit where credit is do.  I don’t remember where I found these recipes.  There are more, but you have to start somewhere.  The first is a recipe for Cocoa Pasta with a Vanilla Sauce. The Vanilla Sauce is fabulous served over sliced fruit, on toast or really any other dessert.  It’s even nice on oatmeal! The second isn’t an Italian pasta, it’s a Chocolate Hazelnut Ravioli made with wontons.  The last recipe is a huge surprise!  It’s time consuming and has a lot of ingredients, but fantastic for a special occasion!  Chocolate Ravioli with Strawberry Tempura and Whipped Malted Cream. You could omit the malted cream, but why would you?  Who does love cream? These are all considered dessert pastas, but I don’t think you’ll hear any objections if you serve any of these for a starter course or even lunch.  Just balance it out with a salad with a salty cheese and you’re good to go!  Enjoy!

Cocoa Pasta

Serves 4

Ingredients:
2 cups semolina flour
2 tablespoons unsweetened cocoa powder
1/4 cup granulated sugar
1 teaspoon vanilla
3 large eggs, beaten
Ice water, if needed

Directions:
Sift together the flour, cocoa and sugar. Mix the vanilla with the eggs. Add flour slowly to the eggs. Knead into a smooth ball (add small amounts of ice water if required). Roll and cut dough as desired.

Chocolate Pasta

Vanilla Sauce

Ingredients:
6 large egg yolks
3 tablespoons granulated sugar
1 pinch salt
1/3 cup sherry
1 teaspoon fresh lemon juice (more if needed)
1 teaspoon vanilla extract

Directions:
Fill the bottom of a double boiler or a medium saucepan with water and bring to a boil over high heat. Reduce the heat to medium.

Put the egg yolks in the top part of a double boiler or in a copper or stainless steel bowl that will sit on top of the saucepan. Whisk the eggs vigorously until they turn pale yellow. Whisk in the sugar and salt. Set the eggs over the boiling water and whisk constantly as they increase in volume. Turn the bowl frequently to avoid hot spots.

Whisk in the sherry, lemon juice and vanilla extract and continue to beat the mixture until it has doubled in volume and is smooth and glossy. Be sure to beat too long. If the sauce begins to deflate stop immediately and remove from the heat.

Vanilla Sauce

Chocolate Hazelnut Ravioli

Serves 8

Ingredients:
16 wonton wrappers
1 egg, beaten to blend
1 cup Nutella
Vegetable oil, for frying ( I used macadamia nut oil)
16 fresh mint leaves
Nonstick vegetable oil spray
Granulated sugar, for dredging
Powdered sugar, for dusting

Directions:
Line a baking sheet with plastic wrap. Place 1 wonton wrapper on the work surface. Brush the edges of the wrapper lightly with egg. Spoon 1 tablespoon of chocolate-hazelnut spread into the center of the wrapper. Fold the wrapper diagonally in half over the filling and press the edges of the wrapper to seal.

Place the ravioli on the prepared baking sheet. Repeat with the remaining wonton wrappers, egg, and chocolate-hazelnut spread.

Preheat the oven to 200 degrees F. Add enough oil to a heavy large frying pan to reach a depth of 2 inches. Heat the oil over medium heat to 350 degrees F.

Working in batches, carefully add the ravioli to the hot oil and cook until they are golden brown, about 45 seconds per side.

Using a slotted spoon, transfer the ravioli to a plate lined with paper towels to drain. Then, transfer the cooked ravioli to another baking sheet and keep them warm in the oven while frying the remaining ravioli. (The fried ravioli can be prepared 1 day ahead. Cool them completely, then cover and refrigerate.

Before serving, place them on a baking sheet and rewarm in a preheated 375 degrees F oven just until they are heated through, about 7 minutes.)

Spray the top side of the mint leaves very lightly with nonstick spray. Working with 1 leaf at a time, dredge the coated side of the leaves in sugar to coat lightly.

Arrange 2 fried ravioli on each plate. Dust the ravioli with powdered sugar. Garnish with the sugared mint leaves and serve.

Chocolate Hazelnut Ravioli

Chocolate Ravioli with Strawberry Tempura and Whipped Malted Cream

Serves 12

Ingredients:

For Ravioli Dough:
3 cups flour
½ cup Dutch process cocoa powder
2 Tablespoons kosher salt
6 eggs
4 Tablespoons olive oil

For Ravioli Filling:
3 cups milk
1 vanilla bean
6 egg yolks
½ cup granulated sugar
½ pound bittersweet chocolate (I used 80%)
2 Tablespoons unsalted butter
¼ cup tequila

For Tempura Batter:
24 ounces sparkling water, cold
1 ¾ ounces baking powder
24 ounces flour
4 Tablespoons dried ginger

For Chocolate Ganache:
½ quart milk
1 ½ quart heavy cream 40%
1 pound unsalted butter
6 pounds semi sweet chocolate, chopped (I used 70%)
½ cup tequila

For Malted Cream:
½ cup granulated sugar
1 quart heavy cream
4 Tablespoons malt powder

To Serve:
2 cups granulated sugar
Peanut oil
12 long stemmed strawberries

Directions:

For Ravioli Dough:

Sift flour, cocoa powder and salt into a mixing bowl. Turn out onto work surface and form gently into a mound. Make a well in mound and add eggs. Using a fork, whisk eggs into mound and make a dough, adding olive oil. Knead with hands for a few minutes, then cover with plastic and allow to rest for 30 minutes. Roll into thin sheets using a pasta machine. Keep the sheets covered to prevent drying and cracking.

Chocolate Pasta Being Made

For Ravioli Filling:
Split vanilla bean lengthwise and scrape insides into medium pot. Add pod and milk to pot and bring to a boil. In a separate bowl, combine yolks and sugar. Whip until fluffy. Slowly temper the egg mixture with the hot milk. Cook over medium heat until it coats the back of a spoon. Refrigerate. Melt the chocolate and whisk in the butter and tequila over a double boiler. Fold into chilled milk mixture.

Making Ravioli Filling

For Ravioli:
Working with one sheet at a time, pipe the filling into 1 ½ – inch rounds. Lay another sheet over and form raviolis. Cut out and freeze until service.

For Tempura Batter:
Combine all ingredients mix gently. Do not over mix. Chill until service.

Tempura Batter

For Chocolate Ganache:
Bring milk and cream to a boil. Pour over chocolate and butter. Mix, gradually adding tequila until cool. Hold at room temperature for service.

Chocolate Ganache

For Whipped Malted Cream:
Whip all ingredients together until stiff peaks are formed.

To Serve:
Bring a pot of water to a boil. Add sugar. In a separate pan, add peanut oil and bring to 375°F. Place three ravioli per person in the boiling water. When they float to the surface they are done and can be placed (after draining any excess liquid) on warm plates. Dip strawberries in tempura batter and deep fry in peanut oil until golden, drain and place one strawberry in center of each plate. Drizzle ganache around and garnish with whipped malted cream.

Chocolate Ravioli

Sorry I don’t have a photo of the finished product.  I made this about two years ago and wasn’t taking photos of my work at the time.  I’ve made it once like it is and once without the strawberries and tempura which I think is a lot of work.  I sliced strawberries up and arranged them on top of the ravioli before adding the cream.

Today I’m enjoying some dark chocolate covered cocoa nibs from Vintage Plantations while I write. I always try to eat something chocolate while I write for not only inspiration, but in hope you will receive the chocolate goodness via osmosis.  I have two very fun things to offer offer you this fine day.  One is the work of an organic chocolatier I found in Boulder, Colorado.  It’s fairly easy these days to find organic chocolate bars, but not handcrafted chocolates (aka bon bons or pralines).  These are even USDA certified organic which means all of the ingredients are organic.  A rarity.  The otherhing I want to share is for your salad.  Salad?  Chocolate?  Yes.  Cocoa and chocolate in their full force by nature are acid and bitter, not sweet.  Unsweetened cocoa powder, dark chocolate over 70% (I prefer 80% and up) and cocoa nibs (see dictionary) are great to cook savory dishes.  This recipe is for a Cocoa Nib Vinaigrette and it’s from the website Cooking with Tom.  Please keep in mind that you will NOT be using chocolate covered cocoa nibs, just plain cocoa nibs. I also have  a salad dressing recipe using cocoa, but that’s for another day.

Cocoa Nibs

Now about Seth Ellis Chocolatier…Seth Ellis Chocolatier is located in Boulder, Colorado.  Boulder is known for what I love to call Earthy crunchy in the best sense of the term.  People are laid back, offer kindness and provide foods that are from the Earth.  Seth Ellis Chocolate is a small batch chocolate maker that produces only organic chocolate products.  100% USDA certified organic.  Every single ingredient.  The chocolate and sugar are both fair trade.  The other nice thing? Their production facilities are completely nut free.  That’s right! Those of you with nut allergies are completely safe eating anything made by them.  Completely gluten free too! Even better? You mean there’s more?  Yes, there is.  The box is manufactured and printed using wind power.  I love these people!

I have to tell you that the Sunflower Cups were exceptional.  I was a little leery being a peanut butter cup lover, but as promised, they are nut free.  The really nice thing is they offer the Sunflower Cups in both milk and dark chocolate.  They are a nice size too. Two in a package and about the same size as Reese’s Peanut Butter Cups.  I loved the milk chocolate ones.  I adored the Dark Chocolate Sunflower Cups.  The chocolates in both were smooth and creamy.  The dark chocolate was nice and glossy.  The sunflower filling was creamy and rich.  Neither of them was too sweet. I wouldn’t change a thing.

Seth Ellis Chocolate Box

Ginger by Seth Ellis Chocolatier

Honestly, I was a little worried about what was on the inside of the chocolate box before I opened it. Why? You know I love packaging. This was a bit commercial, but I did love the colors and the graphics.  But alas, you slide off that wrapper and you have a gorgeous black box opening to a lovely seal over tissue paper. I took a breath when I broke the seal.  A box full of gorgeous!  They do have an expiration tag on the back.  No preservatives means limited shelf life.  Their expiration sticker says ” Don’t hoard! Best by (date)”  I love it!

Caramel Nutmeg by Seth Ellis Chocolatier

Inside, ah inside.  The nice thing is you have a selection of two of everything in the box, so even if you share, you can taste one of everything which you should!  I do want to note that they call their creations truffles (see dictionary), which they aren’t in the traditional sense.  In true tradition, they are bon bons, pralines or simply chocolates.  Inside the box there was a selection of coffee, milk chocolate, raspberry, nutmeg caramel, ginger, dark chocolate, candied lemon, blueberry and mint.  My favorites?  Surprisingly, I loved the candied lemon.  Not a fan of candied fruit, but this was covered in dark chocolate and

Candied Lemon by Seth Ellis Chocolatier

had a light denseness about it that even made my teeth happy that they could be involved in this tasting.  The lemon was neither too tart, nor too sweet.  Perfection.  The ginger was covered in a dark chocolate and had a nice bite to it.  The caramel was a nice consistency, not to thick nor too runny.  The surprise with that one was notes of nutmeg at the finish.  My very favorite was the blueberry.  She towered in the box like…well, a little tower.  There was no question this was blueberry.  They tasted like they had just been picked and the dark chocolate covering put it over the top.

Right now you cannot purchase Seth Ellis Chocolatier Handcrafted Organic Chocolates on their website, but they are available for sale online at It’s Only Natural Gifts. The chocolates are also sold in many Boulder shops including Whole Foods stores, Ozo Coffee, Brewing Market and Glacier Ice cream in Longmont.  You have to true these chocolates. Order some for hostess gifts too!

Cocoa Nib Vinaigrette

Ingredients:

1 finely minced shallot
1 cup of balsamic vinegar, reduced to 1/4th cup
2 Tbs Cocoa Nibs (plain)
1 Tbs Honey
1/4 cup rosemary/garlic infused olive oil (see recipe and note below)
Salt to Taste

Directions:

Add shallot to a lightly oiled hot fry pan and cook till tender. Add cooked shallot, balsamic vinegar reduction, cocoa nibs, and honey to a food processor. While food processor is running, slowly drizzle olive oil into the processor. Add salt to taste.

Rosemary/Garlic infused Olive Oil for Cocoa Nib Vinaigrette

Ingredients:

3/4 cup olive oil
6″ stalk of fresh rosemary, cut into 1″ segments
3 cloves of peeled garlic

Directions:

Add all ingredients to an oven safe vessel, narrow enough to submerge garlic and olive oil. Place in a 200 F oven for approximately one hour. (I use a tall/narrow measuring cup) Remove from oven, leave rosemary and garlic in oil, cover and use the next day.

(You can also buy an herb infused olive oil and use that instead to make life cooler over the summer.)

Mixed Greens with Cocoa Nib Vinaigrette

I saw this recipe this morning in my email and had to share it with you.  It’s from Tasting Table.  They chocolate gods are definitely watching out for us today!  Here it is…word for word.

If Cleveland has become a distinguished dot on the country’s food map, The Greenhouse Tavern, helmed by chef Jonathon Sawyer, has a lot to do with it. Although he’s cooked to acclaim in Miami and New York, Sawyer chose to open his eco-minded restaurant in his hometown. One of the most popular starters on the menu is the chef’s revival of the British pub snack devils on horseback. He stuffs each date with dark chocolate, jalapeño and almonds before wrapping it in bacon and roasting it to the prefect sweet-salty-spicy bite. We’ll be damned if you can eat just one. (I’d eat all 24…)

Devils on Horseback

Makes 24

Ingredients:
12 strips of bacon, halved crosswise
24 dates, pitted
6 squares of bittersweet baker’s chocolate, broken into shards
Fleur de sel or other coarse sea salt
12 marcona almonds, halved
½ jalapeño, seeded and thinly sliced into 1/4-inch pieces

Directions:
1. Preheat the oven to 300°. Arrange the bacon on a baking sheet and warm in the oven for 15 seconds, then remove and let cool. Turn the oven up to 400°.
2. Stuff each date with a piece of chocolate, a few grains of fleur de sel, half a marcona almond and a piece of jalapeño. Wrap each date with a strip of bacon and place on a baking sheet, seam side down.
3. Bake for 5 to 7 minutes or until the bacon is golden brown. Serve immediately.

Devils on Horseback (Photo Courtesy of Tasting Table & The Greenhouse Tavern)

Summer means zucchini!  I got lots of great response from the chocolate chunk zucchini cookies and the black and white zucchini bread, so I know that you will simply adore Chocolate Zucchini Cake!

This recipe comes from Megan’s Kitchen.  What caught my attention?  The children enjoying the cake!  Zucchini in cake.  It all goes back to giving them everything to try and the kids won’t be picky.  If they are picky, sometimes they don’t need to know what they are really eating.  I’ve posted Megan’s recipe below.  It’s fast and it’s easy.  The only changes made was  I added a cream cheese glaze and dark chocolate instead of the chips. Happy summer!

Chocolate Zucchini Cake

Ingredients:
1/4 cup butter
1/2 cup vegetable oil
1 3/4 cups sugar
2 eggs
1 tsp. vanilla
1/2 cup buttermilk
2 1/2 cups flour
1/4 cup cocoa
1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. cloves
2 cups grated zucchini
1/4 cup dark chocolate (70% or higher cocoa content), chopped

Directions:
Cream butter, oil, sugar, eggs, vanilla and buttermilk. Sift dry ingredients and add to creamed mixture. Mix in zucchini and chocolate chips. Bake in a greased and floured bundt pan or a 9″x13″ greased pan at 325 F. for 45 minutes.

Chocolate Zucchini Cake (Photo Courtesy of Megan's Kitchen)

Cream Cheese Glaze

Ingredients:
1/2 cup  powdered sugar
4 ounces cream cheese, room temperature
1/2 teaspoon vanilla extract
3 tablespoons cream

Directions:
In a large bowl, beat sugar and cream cheese at medium speed until well blended. Beat in 1/2 teaspoon vanilla. Add cream, 1 tablespoon at a time, beating well after each addition. Drizzle warm cake with glaze. Cool completely on wire rack.

Chocolate Zucchini Cake with Cream Cheese Glaze

Chocolate Risotto

Serves 4

Ingredients:

2 C. milk
2 T. sugar
4 T. unsalted butter
½ C. Arborio rice
6 T. toasted almonds (chopped)
½ C. golden raisins
4 oz. unsweetened chocolate (grated)
1 t. brandy
Dark chocolate for garnish (curls look nice, or you can grate it)

Put the milk and sugar into a saucepan and heat to a simmer. Melt the butter in a heavy saucepan. Add the Arborio rice and mix enough to coat all the grains. Add half cup of the hot milk ad stir well. Continue to add half cups as the rice absorbs the milk. Cook over a medium heat stirring frequently to prevent sticking. Remove from heat once the milk has been completely absorbed into the rice ad the rice is cooked. Allow to slightly cool and add the remaining ingredients except the dark chocolate garnish. Gently mix. Garnish with the dark chocolate. Serve warm.