Fairyland Village of Greyton

Once upon a time, in the land of South Africa lived a man named Sir Richard Von Geusau who was tired of being an accountant and was extremely fond of chocolate.  He started his fairy tale chocolate business called Von Geusau Chocolates in a little cottage in the town of Greyton.  The villagers were excited to have him!

Sir Von  Geusau searched to the far ends of the earth for the best ingredients for his fine chocolates.  His quest led him to a country called Belgium.  The chocolate couvertures procured from Belgium had been secretly known to be some of the best chocolate in the world .

All of Sir Von Geusau’s fine chocolates are made by hand with only the freshest and most innovative ingredients such as fresh farm cream, roasted nuts, exotic liqueurs and essential oils.  The chocolates beckon you to them begging to be experienced.  The glossy chocolate greats your eyes, the aroma of the fine ingredients tempts your nose as bit into them, and the taste envelopes your mouth in a second.  Simply, breathtakingly sinful.

Chocolate Truffles (Photo Courtesy of Von Geusau Chocolates)

The deliciousness, beauty and care that go into Sir Von Geusau’s chocolates led him into a realm of fairy tale and romance.  Many of the finest hotels in the Cape offer Von Geusau’s chocolates to their guests.  Recently,  Sir Von Geusau ventured to ye land of the United Kingdom and Belgium to further his knowledge and chocolate skills which he passes on in his newest creations just in time for ye holidays of Valentine’s Day, Mother’s Day and Easter.

Filled Chocolates (Photo Courtesy of Von Geusau Chocolates)

The romantic chocolates of Von Geusau have ventured yet further afield to the land of the grape where master Kevin Arnold of Waterford Winery presents wine and chocolate tastings with these fine chocolates.  Not to be put in shackles, Sir Von Geusau thinks out of the fairyland and created a combination of a Cabernet with Rock Salt Dark Chocolate for ye people of the world.

Bouché (Photo Courtesy of Von Geusau Chocolates)

Sir Von Geusau is a kind man who will gladly ship to anyone in the world which makes him even more of a hero to our story!  Among the many offerings created at this fairy tale cottage include a variety of truffles which are also available enrobed in chocolate (all you have to do is ask!), filled chocolates, dipped ginger, dipped orange peel, chocolate covered marzipan, Frangelico & Hazelnut bouché, Amaretto & Almond bouché,  Cointreau, Orange peel & Pecan bouché Maraschino Cherry Wedges!  For the purists in the land, Von Geusau offers 50g and 100g white, milk and dark plain chocolate bars, and those made with exotic spices or essential oils.

To order Von Geusau Chocolates to be shipped anywhere in the world, click Von Geusau Chocolates.

100 g Chocolate Slabs (Photo Courtesy of Von Geusau Chocolates)

Beef Fillet with Chocolate-Chilli Sauce

(Recipe Courtesy of Waterford Wines and sourced from www.nomu.co.za)

For the Beef:

Ingredients:
1.5kg (3 1/3 pounds) Beef fillet, trimmed and tied
3 tablspoons olive oil
2 tablespoons Coffee Rub

For the chocolate-chilli sauce:

Ingredients:
500ml (17 ounces) beef stock
250ml red wine (8 ½ ounces) (We suggest The Jem 2005)
100g Chocolate Chunks (3.5 ounces) (dark chocolate)
80ml cream (2 ¾ ounces) (optional)
1 tablespoon thyme or rosemary, finely chopped
Salt and Pepper, for seasoning

Place the beef stock and red wine in a saucepan and allow to simmer until reduced by half. Whisk in the chocolate and continue stirring until the chocolate has melted and the sauce is thickened and glossy. Add the cream and the rosemary and season to taste.

Pre-heat you oven to 200°C (400°F). Cut the fillet into 6 neat medallions. Combine the olive oil and Coffee Rub and rub into the medallions. Pan-fry the fillet in an oven-proof pan over medium heat on all sides until nicely browned and caramelized all over. Place the pan in the pre-heated oven for 5 -10 minutes or until cooked to your preference (5 minutes for medium-rare). Serve on heated plates, drizzled with chilli chocolate sauce and garnished with fresh thyme and a pinch of Maldon salt (sea salt is fine).

Chocolate is something to be savored and enjoyed all over the world.  Now, get to it!

Annmarie Kostyk

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!

I’m not sure why it keeps happening as it has never happened before, but the link and the post keep mysteriously breaking for Guy Ritchie and Cocoa Beer Icing.  It’s gone yet a second time.  It’s quite odd.  I wonder if it’s Guy Ritchie or the combo of beer and cocoa that the food goods don’t care for. If you would like the recipe for the Cocoa Beer Icing, please contact me.

Today is National Lasagna Day.  I bring you a new Chocolate Lasagna Recipe for dessert.  the last one I gave you had some issues as I made changes as I went and must have omitted something.  In the archives, you will find a delicious savory recipe that has our beloved Theobroma cacao present.

Chocolate Lasagna

Serves 8

Ingredients:
1 box lasagna noodles, cooked, drained and dried
4 cups whole milk ricotta cheese
2 cups heavy cream
6 tablespoons sugar
1 tablespoon grated orange rind
2 tablespoons Grand Marnier
1 pinch sea salt
12 ounces dark chocolate, chopped

Directions:
Preheat oven to 425°F with the rack in the upper third of the oven. In a large bowl, beat ricotta cheese and heavy cream. Add sugar, orange rind, Grand Marnier and salt. Generously butter an 8x11x2-inch pan. Alternate layers of noodles with cheese filling and chocolate, ending with a cheese layer. (Note: Do not put chocolate on the top layer.) Bake for 20 minutes until the top is lightly colored. Let the lasagna stand for 10 minutes. Serve.

Sorry, but I don’t have any photos for this one! But here’s a nice one to keep you going until tomorrow! Wouldn’t it be nice to walk into a chocolate shop and buy a chocolate bar seeing what it looks like first?  It’s like a chocolate bakery! I’ll look in to this place for us…it’s Swiss.

Swiss Chocolate Bars (Photo Courtesy of jynus)

Grilling season is upon us!  I’ve been out there just about everyday grilling fish, every kind of burger imaginable, vegetables and today I’m treating myself to a nice steak.  Why am I writing about grilling?  You can use chocolate and cocoa throughout the summer at your backyard barbecues!

Today I give you some of my favorites!  First off and sure to be a hit with both children and the child in all of us…Italian Chocolate Sodas.  Make your own Chocolate Syrup with my recipe.  It’s really easy.  No need to buy the stuff in a can!  For the main course, we are making anything your heart desires on the grill with a Cocoa Rub, a side of Dark Chocolate Baked Beans, a tossed salad, grilled corn on the cob and to keep you cool a Dark Chocolate Granita for dessert.  The only things that don’t have chocolate or cocoa in them are the salad and the corn.  I do have a recipe for a cocoa vinaigrette, but you really have to have some items  without chocolate!  Gasp!

Italian Chocolate Soda

Serves 1

Ingredients:
3 tablespoons chocolate syrup (see recipe below)
3 tablespoon heavy cream (don’t substitute, it’s a small amount)
12 ounces club soda
ice

Directions:
Add syrup and cream to the bottom of a glass and mix well. Add crushed ice to nearly full, and then top off with club soda.

Chocolate Syrup

Makes 1 ½ cups

Ingredients:
1 cup water
1/2 cup sugar
2/3 cup unsweetened cocoa powder
1/4 teaspoon sea salt
1 teaspoon vanilla extract

Directions:
In a medium saucepan, bring water and sugar to a boil, stirring until sugar is dissolved. Whisk in cocoa and salt and simmer, whisking, until slightly thickened, about 2-3 minutes. Remove from heat and add vanilla. As syrup cools it will continue to thicken.  Keep refrigerated up to one week.

Chocolate Syrup

Cocoa Spice Rub

This a marvelous rub that can be used on roasts, chops, ribs, steaks, burgers and poultry.

Ingredients:
1/8 cup sea salt
2 teaspoons unsweetened cocoa powder
1 tablespoon sugar
2 tablespoons dark brown sugar
3 tablespoons garlic powder
1 tablespoon onion powder
3 tablespoons ground cumin
2 tablespoons chili powder
2 tablespoons ground black pepper

Directions:

Stir the salt, cocoa powder, white sugar, brown sugar, garlic powder, onion powder, cumin, chili powder, and black pepper in a small bowl until combined. Store in an airtight container.

To use, rub 2 to 3 teaspoons of the spice mixture onto a serving of meat, and let stand at least 10 minutes before grilling. Grill item accordingly.

Cocoa Spice Rub on Pork Ribs

Dark Chocolate Baked Beans

Serves 6

Ingredients:
1 lb. dried navy beans, rinsed and picked over
water
8 ounces thickly sliced nitrate free bacon, cubed
1 medium yellow onion, chopped
¼ cup plus 3 tablespoons unsulphured molasses
¼ cup plus 3 tablespoons light brown sugar
1 up. tomato sauce
2 tablespoon sugar
2 tablespoon white vinegar
1 tablespoon English dry mustard
1 ounces dark chocolate (70% or higher cocoa content), chopped
salt and pepper to taste

Directions:
Place navy beans in bowl covered in water overnight.  The next day, in a large stockpot, sauté bacon until lightly browned.  Add molasses, brown sugar, tomato sauce, sugar, vinegar and English mustard and 13 cups of water to a boil.  Drain beans and add to stockpot mixture.  Simmer covered for about 5 hours.  Remove from heat and add chocolate and salt and pepper to taste.

Dark Chocolate Baked Beans

Double Chocolate Granita

Serves 6

Ingredients:
3 cups flour
½ teaspoon vanilla extract
¾ cup sugar
¼ teaspoon ground cinnamon
¼ cup unsweetened cocoa powder
1/8 teaspoon ground nutmeg
2 ounces dark chocolate (70% or higher cocoa content), chopped
mint and berries, for garnish

Directions:
Stir together water and sugar in medium-size saucepan to dissolve sugar. Bring to boiling over high heat; boil 1 minute without stirring. Remove from heat. Stir chocolate, cocoa powder, vanilla, cinnamon, and nutmeg into sugar mixture until well mixed and chocolate has melted. Pour into 9x9x2-inch square pan. Cover loosely with plastic wrap and place in freezer. As sides freeze pull mixture in toward middle with spoon and return to freezer. To serve, scrape out with ice cream scoop. If frozen solid, let soften in refrigerator for 15 minutes before serving.

Double Chocolate Granita

As many of you know, I lived in Austin, Texas for about 8 years.  I visited the  Whole Foods flagship store of 80,000 square feet with mini sit down restaurants at least three times a week.  They had a fantastic selection of daily made chocolate gelatos.  My favorites were the chocolate avocado and the chocolate chili.  Then there was the BBQ and the Mexican food.  Outstanding.  The food there is fantastic and there is nothing remotely close to the Mexican flavors here in Chicago.I ate a lot of mole.  It’s one of my favorite sauces in the world.  What seems like decades ago, a friend from Georgia gave me a recipe for Chocolate Gravy.  You are suppose to put it on warm biscuits for breakfast.  In my house, it’s also been served on top of pancakes and waffles.

But Chocolate Gravy isn’t just for breakfast anymore!  The milk will help tenderize the meat.  For a twist, I’ve also added cinnamon and cayenne pepper.  This one is for a glaze when you grill a pork tenderloin, chicken breast, or as my nephew demanded…”Why can’t I put that on my hamburger while it’s cooking?”  Why not, indeed…

For those being super adventurous… I’ve made this as a marinade but used Dr. Pepper once and Coke on more than one occasion in place of the milk.  I cannot begin to tell you how good it was.  Doing this does turn it into a marinade rather than a sauce though and the meat should sit in it for at least an hour.

Chocolate Gravy

Ingredients:
3/4 cup sugar
1/4 cup flour
1/4 cup unsweetened cocoa powder
1/4 teaspoon sea salt
2 cups of milk
1 teaspoon vanilla extract
1 tablespoon butter (salted is fine)

Directions:
In a heavy saucepan, mix together sugar, flour, cocoa powder, salt and cinnamon. Slowly whisk in milk while cooking over medium heat until it thickens. Stir in the vanilla and butter and serve immediately over biscuits, pancakes or waffles.

Chocolate Gravy

Spiced Chocolate Gravy

Same as above, but add ½ teaspoon cayenne and ½ cinnamon with other dry ingredients. Brush over pork tenderloin, chicken, turkey breasts or beef roast and grill as you normally would. You can also do it with tofu, but you have to do it in the oven. Serve a little pool of sauce over the top or on the side.

Note: If you need to thin either of these sauces out a bit, just slowly add more milk in with a whisk.

Grilled Pork Tenderloin with Spiced Chocolate Marinade Made with Coke

As promised…two recipes  for lasagna.   The first one is a Sicilian Chocolate Lasagna.  The ones I made in the past were fantastic.  Everyone knew there was something in the tomato sauce, but couldn’t quite figure it out.  There’s dark chocolate in it.  Shut the door!  No, I’m completely serious.  I put cocoa and chocolate in chili, why not tomato sauce.  The recipe comes from a Sicilian grandmother that wanted me to marry her son.  Too bad I didn’t like her son.  I loved her!  As always…I digress.  I promise you’ll love this recipe.

The second recipe…this one is for dessert.  Please do not try to be cute and do a theme night serving both lasagnas.  Your guest will fill sick and also gain 10 pounds blaming you!  I first made this recipe about 10 years ago.  I didn’t like it the way it first came out.  It tasted like cheesecake with noodles.  This one turns out more like a chocolate cannoli with noodles. I found chocolate lasagna noodles a few years ago and haven’t seen them since.  You could also make your own.  The recipe calls for regular lasagna noodles, so don’t sweat it! The chocolate ones just added a different twist. Enjoy and pace yourself!

Sicilian Chocolate Lasagna

Serves 8

Ingredients:

For the Sauce:
3 tablespoons olive oil
1 medium onion, chopped
2 garlic cloves, chopped
1/2 pound lean ground beef, minced
1/2 pound lean ground pork, minced
1 cup red wine
8 ounces tomato puree
1/4 dark chocolate (70% or higher cocoa content), chopped
1/2 teaspoon cinnamon
Salt and black pepper to taste

For Assembling:
1 pound dried lasagna
1/2 cup grated Pecorino (You may use Parmesan. Fresh please, no cans! )
1 pound buffalo mozzarella, sliced (You can use regular mozzarella.)
1 1/2 pounds ricotta cheese
Garnish: grated cheese, extra sauce and/or parsley or basil leaf

Directions:
For Sauce:
Warm olive oil in large pot. Add onion and garlic. When onion is softened, about 10 minutes, add meat and saute over high heat until lightly browned. Stir in red wine, tomato puree, cinnamon, chocolate and salt and pepper to taste. Simmer for one hour covered.
For Assembling:
Preheat oven 350°F. Cook lasagna in abundant boiling water. When not quite al dente, stop cooking, drain and lay each noodle on a damp towel in preparation for assembling.

Coat bottom of deep baking dish sparingly with tomato sauce. Line with layer of lasagna. Dot with spoonfuls of ricotta, slices of mozzarella. Sprinkle lightly with grated cheese, spread with sauce. Repeat layers in same order ending the top layer with pasta,. Spread this last layer with tomato sauce and grated cheese. Cover pan with aluminum foil and bake for 15 minutes. Remove foil and cook additional 30 minutes. Cool slightly before serving.

Sicilian Chocolate Lasagna

Annie’s Dark Chocolate Lasagna

Serves 8

Ingredients:
For the Filling:
1 1/2 lbs. (about 2-1/2 packed cups) Mascarpone cheese
1/2 cup sugar
1/2 cup heavy cream
2 tablespoons unsweetened cocoa powder
3 eggs
2 tablespoons vanilla extract (I’ve substituted almond extract before and it was good.)
Grated zest 1/2 large orange
3/4 cup dark chocolate (70% of higher cocoa content), chopped
½ cup currants, chopped
½ cup pistachios, chopped
9-10 lasagna noodles

For the Sauce:
8 ounces dark chocolate (70% of higher cocoa content), chopped
1 cup plus 2 Tbsp. heavy cream
dash sea salt

Directions:
For Filling:
In a large bowl, beat Mascarpone, sugar, and heavy cream.  Add cocoa powder, eggs and vanilla extract. Stir in orange zest. In small bowl, combine chocolate, currants, and pistachios with spoon.

For Assembling:
Cook lasagna noodles according to package directions. Place cooked noodles on parchment paper or a cutting board.  Make sure they are dry.
Preheat oven to 350 degrees F. Butter a 7” x 11” deep baking pan. Line the bottom of the baking pan with three cooked noodles. Noodles may overlap slightly. Trim short ends so they’ll fit into pan. Carefully pour about half of filling on top of noodles. Spread half of sauce over filling. Sprinkle about half of the chocolate mixture evenly over sauce. Repeat this with three more noodles for second pasta layer, the remainder of filling, rest of sauce and  rest of chocolate mixture. The top layer should be of cooked noodles. Cover the pan tightly with aluminum foil. Bake the covered lasagna for 35 minutes. Remove from oven. Allow to stand, covered, for 15 minutes before serving. While lasagna is cooling, make sauce.

For the Sauce:
In small bowl, combine chocolate and sea salt. In small heavy saucepan over low heat, add cream, stirring occasionally, until steaming. Remove from heat. Pour half of hot cream over chocolate. Allow to stand for a minute, then stir until smooth. Gradually stir in remaining cream.

You can garnish it with a sprinkling of powdered sugar, white chocolate (to look like cheese) and/or berries and mint.  If you want, you can make a double mixture of the chocolate sauce, save half and spoon on the lasagna warm.

Annie's Dark Chocolate Lasagna

Now you have a better understanding of what white chocolate is all about.  You don’t have to just nibble on it!  You can used it in cooking and baking too.  I have two fantastic recipes below,  Lobster Tails in White Chocolate sauce and White Chocolate Bread Pudding.  Try one of the white chocolate bars that’s flavored or has something added to it for the bread pudding.  That will put it over the top.

Lobsters

Lobster Tails in White Chocolate Sauce

Serves 4

Ingredients:

4 lobster tails
1 small yellow onion
2 cloves garlic, chopped
2 T fresh Italian parsley, minced
4 oz white cheddar cheese, shredded
1½ oz. white chocolate, chopped
¼ t nutmeg, fresh grated
½ t sea salt
½ t pepper
¼ c. olive oil
2 c. dry white wine

Combine the onion, garlic and parsley in a small bowl.  Add the cheddar cheese, chocolate, nutmeg, salt and pepper.  Mix well.  In a large, heavy skillet, heat the olive oil, add the lobsters and cook for 1 minute on each side.  Remove from heat.  Arrange the lobster tails with the convex, outer side facing up.  Sprinkle onion and cheese mixture evenly over them.  Add the wine to the pan, returning the pan to the stove.  Over medium-high heat, bring to a boil.  Immediately cover, reducing the heat to medium.  Cook the lobster thoroughly, about 3 minutes. Serve lobsters with sauce over rice.  For a less formal meal, serve with warm flour tortillas.

White Chocolate & Banana Bread Pudding

White Chocolate Bread Pudding

Serves 8

For the pudding:

Ingredients:
3 cups whipping cream
10 ounces white chocolate
1 cup milk
1/2 cup sugar
2 eggs
8 egg yolks
1 loaf French bread, sliced into 1/4 inch pieces and dried in the oven
2 tablespoons chocolate shavings for garnish

Directions:
Heat the cream in a double boiler and add the white chocolate; when the chocolate is melted, remove from heat.
In a double boiler, heat the milk, sugar, eggs and egg yolks until warm. Blend the egg mixture into the cream and chocolate mixture.
Place the bread slices in a baking pan. Pour 1/2 of the mixture over the bread and let settle for a while, making sure the bread soaks up all the mixture. Top with the rest of the mixture. Cover with aluminum foil and bake at 275 degrees for 1 hour. Remove the foil and bake for an additional 15 minutes until the top is golden brown.
Drizzle with the white chocolate sauce below.

For the white chocolate sauce:

Ingredients
8 ounces white chocolate
3 ounces heavy cream

Directions:
Gently melt the white chocolate in a double boiler. Remove from heat and mix in heavy cream. Spoon over bread pudding. (The photo also has sliced bananas added to the recipe, but you can add any fruit.)

You don’t think I’d leave you hanging without recipes for Cinco de Mayo do you!  You can make the chocolate flan and turkey mole tomorrow.  Heat up the turkey mole for the tacos on Cinco de Mayo while you are shaking up some chocolate margaritas and there you go!  The leftover turkey mole is great atop a salad the next day…if there’s any left!

Chocolate Margarita

Chocolate Margaritas

Serves One

Ingredients:
1 1/2 oz tequila
1 oz Godiva liquor
2 tablespoon chocolate syrup
3/4 oz cream
2 oz orange juice
2 tablespoons cocoa mixed with 1 teaspoon extra fine or crushed sea salt
Ice

Directions:

Rim the glass with the cocoa and sea salt. Combine all ingredients in a shaker and pour into a glass.

Turkey Mole Tacos with Double Shell

Turkey Mole Tacos

Makess 18 tacos

Ingredients:
1 teaspoon canola oil
1 medium onions, 3/4 cup chopped
3 cloves garlic, minced
1 tablespoon cumin, ground
1 tablespoon chili powder
1 1/2 teaspoon chipotle chile peppers, ground
20 tortillas, corn, (5 1/2-inch) divided
2 tablespoon unsweetened cocoa powder
1 ounces almonds, ground toasted, 1/2 cup
8 ounces tomato sauce
3 cups chicken broth
1 tablespoon brown sugar
1/2 teaspoon salt
1 1/2 pounds turkey tenderloins, cut into 1/2-inch slices
1 tablespoon white wine vinegar

Directions:
Heat oil in a large Dutch oven over medium heat. Add onion and garlic; sauté 5 minutes. Add cumin, chili powder, and chipotle chile powder; sauté 1 to 2 minutes (mixture will adhere to pan). Tear 2 tortillas into small pieces; add to pan. Sauté 1 minute. Add cocoa and next 5 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 15 minutes. Remove from heat, and allow to cool slightly.

Place mixture in a food processor; process until well blended. Return mixture to pan; add turkey. Cook over medium heat 20 minutes or until turkey is done; stir in vinegar.

Warm remaining tortillas according to package directions. Spoon about 1/4 cup turkey mixture on one half of each tortilla; fold in half.

Chocolate Flan

Chocolate Flan

Serves 12

Ingredients:
1 3/4 cups sugar
2 tablespoons fresh lemon juice
4 cups milk
6 ounces dark chocolate, coarsely chopped
8 large eggs
1/2 teaspoon pure vanilla extract
1/4 teaspoon cinnamon

Directions:
Preheat the oven to 300°. In a heavy medium saucepan, combine 1 cup of the sugar with the lemon juice. Stir with a wooden spoon over moderate heat until the sugar dissolves, then cook, stirring occasionally, until the sugar turns deep brown, about 10 minutes. Pour the hot caramel into an 8-cup metal ring mold; holding the mold carefully by the rim, tilt the mold to coat the interior with the caramel. If needed, use a wooden spoon to push the caramel up the side.

In a heavy medium saucepan, combine the milk with the remaining 3/4 cup of sugar. Cook over moderate heat, stirring occasionally, until the sugar dissolves. Add the chocolate, cover and remove the pan from the heat. Set aside until the chocolate is melted. Stir.

In a medium bowl, lightly beat the eggs. Gradually whisk in the hot milk, vanilla and cinnamon until thoroughly combined. Strain the custard into a large glass measure, then pour it into the ring mold. Cover the flan loosely with foil and set the mold in a baking dish or roasting pan. Pour in enough hot water to reach halfway up the side of the mold. Bake in the center of the oven for about 1 hour and 10 minutes, or until the flan is set but still jiggly in the center. Remove the mold from the baking dish. Let the flan cool to room temperature, then refrigerate overnight. Run a small sharp knife around the sides of the mold, cover with a large rimmed plate and invert. Cut the flan into wedges and serve.