Tag Archives: #chocolatefriendsoftenaciousm

Feb5

Wine and Chocolate: Perfect Pairing!

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Chocolate and Wine Parings 2

Pair wine with chocolate for a match made in heaven, and red wine and chocolate are a great pair. With all those deep, dark chocolate flavors right in a glass of Cabernet Sauvignon, this wine seems like a natural match for an intensely-flavored, dark chocolate dessert.

But are the two perfect together? Maybe not, according to Sara Schneider, Sunset wine editor. “Along with those sweet-seeming chocolate flavors and dark berries and plums, good (young) Cabernet Sauvignon has a backbone of tannin that can suddenly taste harsh and astringent when you put it with chocolate, especially if the chocolate is quite sweet. Merlot, on the other hand, tends to have softer, rounder tannins under its cocoa and mocha layers; it’s often a more seamless partner for chocolate. Consider Zinfandel too. It’s a variety that often goes way beyond “hints of chocolate” to practically being chocolate coated–and it rarely has the tannin level of Cab and Merlot (Bordeaux varieties).”

Remember these tips when pairing:
• The chocolate shouldn’t be sweeter than the wine.

• The darker the chocolate, the more likely it will be to taste good with red wine (partly because chocolate with a higher percentage of cacao has less sugar).

• The darker chocolates, with deep-roasted flavors, pair well with wines with dark, toasty flavors themselves.

• Port-style and sweet late-harvest reds tend to be the best matches for chocolate desserts.

An Ideal Couple
Here are some favorite chocolate desserts with suggestions for the perfect wine partner.

• The flavors of Warm Chocolate Souffle Cakes with Raspberry Sauce explode when paired with a late-harvest Sauvignon Blanc or a late-harvest Chenin Blanc.

• A sweet sparkling roséadds extra sparkle to Chocolate Fudge Cheesecake.

• A tawny Port or an orange Muscat are the perfect match for Bourbon Pecan Tart with Chocolate Drizzle.

• Give Chocolate-Chip Shortcakes with Berries and Dark Chocolate Sauce a try with a late-harvest Zinfandel.

Taste the Magic
Indulge in a chocolate bar that tells you exactly which wine to drink with it, a wine-flavored chocolate sauce, or an actual dine-in chocolate and wine experience.

• Try a new line of quality chocolate introduced at the San Diego Fancy Food Show in January 2008. Brix: Chocolate For Wine Lovers are milk and dark chocolate bricks specially designed to complement the various varietals of wine. Click here to watch Dr. Nick Proia, owner of Brix, as he shares the inspiring and entertaining story of Brix’s creation as well as how to identify a quality chocolate.

• Get saucy with two wine-flavored chocolate sauces from Caramoomel, Wine Lovers Dark Chocolate Sauce with Merlot and Wine Lovers White Chocolate Sauce with Riesling. Both are smooth, silky, and perfect for a drizzle on ice cream, cake, or fresh fruit.

Feb5

German Marmorgugelhupf – Chocolate Marble Cake Recipe

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This recipe for Marmorgugelhupf is a modern take on the German classic dessert. It is an excellent complement to coffee and makes a great dessert. Try it with cafe noir.

Marmorgugelhupf Marble Cake Recipe
Recommended Equipment:
tube or bundt pan
stand mixer

Ingredients:

main batter
1 2/3 cup sugar
2 2/3 cup all purpose flour
1/4 tspn salt
2 tspn baking powder
7 eggs
12 oz. unsalted butter, at room temp.
3 tbsp. Kahlua

chocolate batter
2 tbsp whole milk
2 tbsp Kahlua
6 oz. bittersweet chocolate, melted
1/2 tspn baking soda

chocolate glaze
1/2 cup heavy whipping cream
1 tbsp dark corn syrup
2 tspn vanilla extract
1/2 cup milk chocolate chips

Preparation:
Preheat oven to 325 degrees Fahrenheit. Grease a tube or bundt pan. In a large bowl or mixer, mix together the flour, baking powder, sugar and salt. Add butter to the mixture and mix until the ingredients form a paste. Mix the eggs and the Kahlua together. Slowly mix the egg and Kahlua mixture in with the main batter paste. In a separate mixing bowl. Construct the chocolate batter by combining the milk, Kahlua, and baking soda. Add the melted chocolate to the mixture and whisk thoroughly.

Add 2 cups of the main batter to the chocolate mixture and mix until the two have completely combined. Pour half of the remaining main batter to the bundt pan and smooth the batter so that it is evenly distributed. Pour the chocolate batter evenly over the first layer of main batter. Pour the remaining batter evenly over the chocolate layer. Using a table knife, insert the blade into the batter. Move the blade up and down in a spiral motion as you make your way around the cake. Stop when you reach the point at which you started.

Bake the cake until it is firm ~ about 1 hour. Remove cake from over and let cool for 5 minutes. Turn cake out onto a cooling rack.

Make the chocolate glaze by heating the whipping cream to a boil. Add the chocolate chips, vanilla, and corn syrup. Whisk ingredients together. Remove from heat and let the mixture thicken. Drizzle chocolate glaze over the cake.

Feb4

Pear Galettes with Belgium Chocolate Sauce

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This recipe combines several of my favorite dessert elements. When made well, pastry filling is absolutely amazing and a great alternative for those of you who are dairy-free. Plus the pear galettes are stunningly delicious, incase the enjoyment of the process isn’t enough for you. Enjoy #chocolatefriendsofTenaciousM!

Pear-Galettes-with-a-Belgian-Chocolate-Sauce-002

Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Serves: 6

Ingredients

500g pack Puff Pastry
100g ground almonds
3 tbsp Apple and Pear Juice
3 pears, washed, halved and quartered, cored and thinly sliced
2 tbsp agave
3 tbsp apricot jam
300g vegan chocolate sauce, to serve

Directions

Preheat oven to 375°F. Roll out the pastry onto a lightly floured work surface and cut out 6 circles, 12cm in diameter and about 4mm thick. Transfer to a non-stick baking tray.

Mix together the ground almonds with the apple and pear juice, then spread over the pastry circles to within 1cm of the edges. Arrange the slices of pear over the almond mixture. Gently heat the agave and brush over the pears, then bake for 20-25 minutes or until the pastry is golden brown.

Meanwhile, heat the apricot jam until bubbling. Allow to cool slightly then sieve, to remove the apricot pieces, and brush over the pear to glaze. Heat the chocolate sauce according to pack instructions and drizzle over the galettes; when ready, serve.

Feb3

28 Reasons to Hug a Black Guy

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In honor of Black History Month, here are 28 reasons to hug a Black guy today! Gotta love SNL! Besides, my team lost the Super Bowl… I truly needed some levity!

Feb3

Chocolate Pâté With Cranberry Coulis

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CHOCOLATE PATE WITH CRANBERRY COULIS

#chocolatefriendsofTenaciousM… If you are trying to do something unique for your loved ones on special occasions, #Valentine’sDay, this recipe is just the right choice because the dessert is excellent in all ways; taste, appearance, presentation and is very easy to do. It is something like fudge; the only difference is it is a lot softer, the taste is great, and the sweet flavor of chocolate is enhanced by the tart tang of the cranberry coulis. You may also substitute raspberry for this recipe if you prefer.

Ingredients For Chocolate Pâté with Cranberry Coulis:

Cranberry Coulis
1 1/2 cups jellied cranberry sauce
3/4 cup cranberry juice cocktail
1 teaspoon lime juice

Pâté
1 1/2 cups heavy whipping cream, divided
1 large egg yolk
2 cups (12-oz. pkg.) semi-sweet chocolate morsels
1/3 cup light corn syrup
1/4 cup (1/2 stick) butter or margarine
1 teaspoon vanilla extract
Whipped cream

Directions For Chocolate Pâté with Cranberry Coulis:

For Cranberry Coulis:
Place cranberry sauce, cranberry juice cocktail and lime juice in blender; cover. Blend until smooth. Refrigerate. Makes 1 3/4 cups.

For Pâté:
Line 8 x 4-inch baking pan with plastic wrap. Combine 1/4 cup whipping cream and egg yolk in small bowl. Combine morsels, corn syrup and butter in heavy-duty medium saucepan. Melt over lowest possible heat. When morsels begin to melt, remove from heat; stir. Return to heat for a few seconds at a time, stirring until smooth. Remove from heat. Add cream mixture to saucepan. Cook, stirring constantly, over medium heat for 1 minute. Let cool to room temperature.

Beat remaining cream and vanilla extract in small mixer bowl until soft peaks form. Using a rubber spatula, gently fold chocolate mixture into the whipped cream. Pour into prepared pan. Cover with plastic wrap. Refrigerate overnight or freeze 3 hours.

TO SERVE:
Spoon Cranberry Coulis on a dessert plate. Place a slice of Chocolate Pâté on plate. Garnish with whipped cream.

Feb2

My Super Bowl Chocolate Pizza

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For the true pizza lover: a dessert version worthy of Super Bowl Sunday! I’m ready!!

Chocolate PizzaSUPER Bowl Sunday Nails

Yield: 6 servings

ingredients
Your favorite pizza dough
2 tablespoons butter (1/4 stick), melted
1/4 cup chocolate-hazelnut spread (such as Nutella)
1/2 cup chopped bittersweet or semisweet chocolate
2 tablespoons chopped high-quality white chocolate (such as Lindt or Perugina)
2 tablespoons chopped toasted hazelnuts

preparation
Preheat oven to 450°F. Line large baking sheet with parchment. Roll out dough on lightly floured surface to 11-inch round. Transfer dough to prepared sheet. Make indentations all over dough with fingertips. Brush melted butter over. Bake until pale golden, about 20 minutes.

Smooth chocolate-hazelnut spread over hot crust. Sprinkle chopped bittersweet chocolate and white chocolate over. Bake until chocolate begins to melt, about 2 minutes. Sprinkle chopped hazelnuts over, cut into wedges, and serve.

Feb1

Chocolate and Lemon Pie

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Chocolate and Lemon Pie

This dessert is like two of my favorite flavors getting married, and you’re invited to the wedding. #chocolatefriendsofTenaciousM Enjoy!

Preparation time : 25 minutes Cooking time : 10 minutes
Serves: 10 persons

Ingredients
2½ cups oreo cookies crushed
1/3 cup butter, melted

For the filling:
1 tin sweetened condensed milk
2 tablespoons butter, melted
2 tablespoons cornstarch
2 egg yolks, beaten
3 tablespoons lemon juice
1 teaspoon lemon zest, grated

For the topping:
1 tin Cream
200 g semi-sweet chocolate chips, melted
½ cup water

Preparation
Combine cookies and melted butter in a mixing bowl and mix well. Press cookies mixture into the base and sides of 26 cm loose bottom tart tin and set in the fridge for 10 minutes.

Meanwhile, in medium non-stick saucepan, combine sweetened condensed Milk , butter and cornstarch. Bring to boil over medium heat with constant stirring; cook and stir for 1 minute. Remove from heat and pour a small amount into egg yolks and mix then put the egg yolks mixture into the same saucepan. Cook over medium heat for 2 minutes and remove from heat. Add lemon juice, lemon zest and stir.

Pour the mixture over the prepared tart base and set in the fridge for ½ hour or until set. In a medium bowl, combine cream , melted chocolate and water and pour evenly all over the filling. Place in the fridge until the top is firm to slice.

Jan31

Designer Karen Walker’s “Visible” Campaign

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In my quest to discover how the world affects fashion, I am excited to share the artistry of Karen Walker. She has presented some stellar look books in the past, featuring seniors and kids rocking her spectacular sunglasses. This season’s look is no exception. In her latest campaign entitled “Visible,” she recruits the very Kenyan based artisans who’s skill sets are a direct result of the Ethical Fashion Initiative.

Some models were the skilled craftspeople who were directly responsible for manufacturing the cases that her amazing sunglasses come with. We love how she came full circle and celebrated those responsible for producing her great products. What do you think? Enjoy!!

miss-moss-karen-walker-kenya-1Karen Walker Sunglasses 2Karen Walker Sunglasses 3Karen Walker Sunglasses 4Karen Walker Sunglasses 5Karen Walker Sunglasses 6Karen Walker Sunglasses 7Karen Walker Sunglasses 8karen-walker-kenya-9karen-walker-kenya-10

Alicia Hall, Style Pantry

Jan30

Australia – Baked Chocolate and Orange Pudding Recipe

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This is really quick to make. #chocolatefriendsofTenaciousM will love this one served warm with ice cream!

Baked_chocolate_Orange_Puding 2

Serves 6

Ingredients:
600 ml (20 fl oz) low-fat milk
zest of 1 orange
1 tspn vanilla extract
90 g (3 oz) agave syrup
2 tbsn cocoa powder, sifted
2 eggs
2 tbsp butter
3 thick slices seeded brown bread
cocoa and icing sugar, for dusting
sugar-free ice cream, to serve

Preparation:
Preheat oven to 350 degrees
Bring milk to the boil in a saucepan with orange zest, vanilla and agave syrup. Remove from heat and cool slightly.
Mix cocoa to a paste in a cup with a spoon of cold milk, then whisk into the hot milk. Lightly whisk the eggs in a bowl. Pour the hot milk mixture over the top (ensure the milk is not boiling). Continue to stir.
Spread butter onto the slices of bread and arrange in a small baking dish. Pour the chocolate custard mixture evenly over the top. Allow to stand for 15 minutes to allow bread to absorb custard.
Bake in oven for 35 minutes. Dust with a little cocoa and icing sugar. Serve warm with some light or sugar-free ice cream.

Jan29

Geology Rocks!

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OK, forgive me for the lame heading, but I actually do love geology. In fact, had I been a better math student, I would have become a geologist rather than a writer. Believe me I tried. I eagerly attended geology 101 and 102 in hopes that my love of nature, the earth, maps and the world around me would somehow transform me into a mathematician. Sadly, it was not to be. Probably, and even sadder, my love for partying with friends on 6th Street in Austin, Texas conflicted with my desire to study as hard as math required. Plus, the other geologist would have probably laughed at my rhinestone-trimmed offshore rigger outfits. Anyway, I did become a writer and the following poem is my consolation prize.

TOPOGRAPHY

Walking the dark side of roads
I use no light
Or share what I have lost-
Mind records its landscape
Soul exaggerates relief between
The distances of falls
Mark the path- leaving scars
Which are a map
To route mistaken turns-
And guide my search of private ground
Until the key shines back at me