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Home » Food and Wine » Recipes » Chocolate Recipes Not Just For Valentine’s Day

Chocolate Recipes Not Just For Valentine’s Day
By Fabiana Santana I’m in the mood for love – and chocolate! Valentine’s Day is the ideal day to indulge in the good stuff. Whether it be in cocktails or desserts, chocolate does a body – and date night – good. Chocolate has been called the “Fruit of Love” by many a star struck lover with a sweet tooth, so it’s no wonder chocolate synonymous with Valentine’s Day! Thought of as an aphrodisiac, chocolate contains phenylethylamine – the same chemical released in your brain when you fall in love – leading to an excited feeling of infatuation. These recipes are sure to add to the nights’ festivities. DINNER Chocolate Carbonara with Parmigiano Reggiano Cream and a Chocolate-Dipped Grissini Wrapped in Prosciutto di Parma Recipe by Iron Chef Masaharu Morimoto of Morimoto, NY Yield: 4 Servings Ingredients: Chocolate Pasta: 1 pound all-purpose flour 4 eggs ½ cup cocoa powder 1T ablespoon olive oil Parmesan Pasta Sauce: 2 cups cream 4 egg yolks ½ cup sugar ½ cup Parmigiano Reggiano Chocolate Covered Bread Stick: 1 pound cake flour ½ pound butter ¼ cup water 2T ablespoons salt 2T ablespoons sugar
IN THE KITCHEN RECENT COMMENTS “Hot Lips” Chocotini

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2 egg yolks 4 thinslices Prosciutto di Parma 1 cup Valrhona chocolate, melted DIRECTIONS: For the Chocolate Pasta: Sift flour and cocoa powder together and knead in the eggs and olive oil for 15 minutes. Rest for another fifteen minutes then roll and cut in a pasta machine. Heat up a pot of lightly salted water and boil pasta until al dente. For the Parmesan Pasta Sauce: In a medium sauce pot scald the cream. In a separate bowl, whisk together egg yolks, Parigiano Reggiano, and sugar. T emper this mixture into the hot cream and bring to a light simmer, whisking constantly to prevent curdling. For the Chocolate Covered Bread Stick: Preheat oven to 350°F Put the butter and flour in a mixer then add water, salt, sugar and egg yolks, and mix . until just combined. Let the dough rest for fifteen minutes then roll out to ½ inch thick. Cut into ¼ inch thick strips and bake untill golden brown. Let the bread sticks cool then wrap in Prosciutto and dip in chocolate. Allow to set. To Finish: T the hot pasta in the sauce and serve with a breadstick oss DESSERT SCHARFFENBERGER’S CHOCOLATE PUDDING John Scharffenberger’s mom made this a household favorite. INGREDIENTS 4 tbsp cornstarch 2/3 cup sugar 1/8 tsp salt 3 cups milk\4 oz. SCHARFFEN BERGER 70% Cacao Bittersweet Chocolate, shaved or chopped finely 1 tsp vanilla extract PREPARATION Mix cornstarch, sugar and salt in the top of a double boiler. Slowly stir in milk and chocolate. Place over boiling water and stir constantly until thick and smooth. Cover and cook 15 minutes longer, stirring occasionally. Stir in vanilla. Refrigerate until chilled. Serves 4-6. MOTEN LAVACHOCOLATE CAKE Ingredients 4 squares BAKER’S Semi-Sweet Chocolate 1/2 cup (1 stick) butter 1 cup powdered sugar 2 eggs 2 egg yolks 6 Tbsp. flour 1/2 cup thawed COOL WHIP Whipped T opping DIRECTIONS PREHEAT oven to 425°F Butter four 3/4-cup custard cups or soufflé dishes. Place on baking sheet. . MICROWAVE chocolate and butter in large microwaveable bowl on HIGH 1 min. or until butter is melted. Stir with wire whisk until chocolate is completely melted. Stir in sugar until well blended. Blend in eggs and egg

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yolks with wire whisk. Stir in flour. Divide batter among prepared custard cups. BAKE 13 to 14 min. or until sides are firm but centers are soft. Let stand 1 min. Carefully run small knife around cakes to loosen. Invert cakes onto dessert dishes. Serve immediately, topped with whipped topping. COCKTAILS “Hot Lips” Chocotini Created by Kara Newman, author of “Spice & Ice – 60 T ongue Tingling Cocktails” 1/2 red chile pepper, sliced 1 ounce Van Gogh Dutch Chocolate vodka 1 ounce Kahlua 1/2 ounce Luxardo Maraschino liqueur Fresh cream Chocolate In a cocktail shaker, muddle the sliced chile pepper. Add the Van Gogh Dutch Chocolate Vodka, Kahlua, and Luxardo. Shake together with ice and strain into a small martini or pousse-café glass. Next, gently pour cream over the back of a spoon to create a “float” on the top of the drink. Use a hand grater for a generous amount of chocolate shavings on the top of the drink. Optional garnish: 1 whole red chile pepper 1 oz. chocolate, melted Dip ¾ of chile pepper into melted chocolate. Set on wax paper and put in refrigerator until chocolate hardens. Cut a slit in the upper portion of the chile pepper so it will sit neatly on the rim of the glass. Chocolate Spice Martini 1/2 oz. Van Gogh Dutch Chocolate Vodka 2 oz. Chocolate Liqueur 1 oz. GranGala Orange Liqueur 2 oz. Lite Cream Dash Cinnamon Dash Nutmeg Dash Black Pepper Shake all ingredients and strain into a martini glass. Garnish with an orange twist and dash of cinnamon or a roll of shaved dark chocolate. The Chocolatini Created by Frank Caiafa, Beverge Manager at The Peacock Lounge, Waldorf = Astoria Hotel (currently on the menu) 1-1/2 oz Van Gogh Dutch Chocolate Vodka 1/2 oz Grand Marnier 2 oz Hot Chocolate Mix (Cold) (with 2 oz. of simple syrup added to quart container.) Combine ingredients into a shaker with ice and shake vigorously. Strain into a chilled Martini Glass and garnish with chocolate shavings Chocolatini Cocoa Mix 1 cup Heavy Cream 2 cups Whole Milk 170 grams Monjari Chocolate (or any high quality 60% cocoa or better) Yield: About 1 quart Bring dairy items to boil, remove from heat and mix into cocoa.

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Hearts Afire 2 oz Van Gogh Dutch Chocolate Vodka 4 oz Hot Chocolate 3 Roasted marshmallows on small skewer Pour Van Gogh Dutch Chocolate Vodka into a mug and add hot chocolate. Garnish with home-roasted marshmallows on a skewer or whipped cream. (Always use caution when handling hot liquids). White Chocolate Martini 1 oz Van Gogh Vanilla vodka 2 oz White Chocolate Liquor 1 oz Cream White chocolate shavings or white cocoa powder Roll rim of martini glass in white chocolate shavings or white cocoa powder. Add all liquids in a shaker and shake over ice. Strain drink into a martini glass. Chocolate Covered Cherries 1 oz Van Gogh Dutch Chocolate vodka 1 oz Van Gogh Black Cherry vodka 1 oz Crème de cacao Cream 3 Maraschino cherries Chocolate syrup Swirl chocolate syrup around inside of martini glass and place maraschino cherries in the bottom of the glass. Add liquids into a shaker with ice and shake. Pour into martini glass.
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