Monday, May 31, 2010

Cooking with Chocolate Recipes

Earlier in the month I attended a cooking with chocolate demo at the Venezuelan Embassy taught by Susan Cohen of Biagio Fine Chocolates. Below are the recipes from the event. Enjoy!

Spicy Chocolate Wings

72 Serving
Bake 30 min

¼ cup + 2 tablespoons vegetable oil
72 chicken wings, tips discarded and wings separated at the joint
18 cloves garlic, chopped
¾ cup chili powder
1 tablespoons ground allspice
12 cups tomato sauce
18 ounces dark chocolate, coarsely chopped
2 tablespoons hot pepper sauce
1 tablespoons salt
¾ cup finely chopped cilantro

In a large, heavy skillet, heat the oil over medium-high heat. Add the chicken wings and cook, turning occasionally, until browned, about 5 minutes; transfer to a plate. Add the garlic, chili powder and allspice and cook, stirring, for 1 minute. Stir in the tomato sauce, scraping up the browned bits from the bottom of the pan. Add water, the chocolate, hot sauce and salt and cook, stirring, until the chocolate is melted.
Return the wings to the pan, lower the heat, cover and simmer until the wings are cooked through and the sauce is reduced to a thick glaze, about 20 minutes. Sprinkle with the cilantro.

Cocoa Nib Caponata
Serves 64
2-2/3 cups Pinot Noir
2-2/3 cups yellow raisins
2 cups olive oil

8 eggplant, diced, salted for 1/2 hour and patted dry

16 garlic cloves, minced
8 pinches of chili flakes

16 celery stalks, diced small

4 medium red onion, diced
5 1/3 cups diced canned tomatoes

1 cups balsamic vinegar

8 ounces semi sweet chocolate, chopped

2 cups capers, rinsed
1 cups flat leaf parsley, minced

1 cups cocoa nibs,
kosher salt
freshly ground black pepper

In a small sauce pan on high heat, bring the pinot noir to a boil and pour over the raisins to plump. In a large sauté pan on medium high heat, heat the oil. Add the garlic and chili flakes, stirring until fragrant, about a minute. Add the onions and celery, and saute until the onions are transluscent, about 5 more minutes. Add the eggplant and saute until beginning to soften, about 5 minutes. Add the tomatoes, vinegar, and chocolate. Stir until the chocolate is completely incorporated. Add the yellow raisins, capers, parsley, and cocoa nibs and stir to combine. Season to taste with salt and pepper. Allow to cool. Serve room temperature with grilled rustic bread and a drizzle of extra virgin olive oil.

Flourless Chocolate Dessert
8 eggs yolks
2 2/3 cups sugar
3 cups milk
64 ounces chocolate, chopped into small pieces
8 cups butter
2 cups liqueur.

In saucepan, whisk together yolks and sugar, until lemon yellow, about 2 minutes. Bring milk to a boil. Whisking constantly, slowly pour the boiling milk into the egg mixture, then cook over medium heat, stirring constantly, until thick enough to coat the back of a spoon, 3-4 minutes.

Place chocolate in heatproof bowl. Slowly pour hot milk mixture over chocolate pieces. Stir until chocolate melts. Add butter stirring until creamy and uniform texture. Stir in liqueur.

Pour into mold and refrigerate until firm.

Chocolate Cold Drink:
AROA Classic 58% Dark chocolate + ice.

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