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Yummy Link: Chocolate Mascarpone Brownies

partysugar — Fri, 29 Feb 2008 15:15:51 -0800

I couldn't let chocolate month end without tantalizing your taste buds with one more mouthwatering chocolate recipe. Chocolate mascarpone brownies, need I say more? -The Recipe Girl

10 Chocolate Prints to Drool Over

YumSugar — Fri, 29 Feb 2008 13:11:31 -0800

Although today marks the last day of chocolate month, you can let chocolate live all year long by posting one of these arty prints on your walls. I've gone through a substantial collection and picked out some of the best ones. I think you'll find something suitable for every taste. To check them out, click "Start Slideshow" below.

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Come Party With Me: Wine and Chocolate Tasting - The Look

partysugar — Fri, 29 Feb 2008 06:01:51 -0800

Keep things clean and simple at your wine and chocolate tasting. Be inspired by the colors of the wine and chocolate - deep red and rich brown - and use these to create a gorgeous look. Cover the table in a chocolate brown tablecloth and give guests brown cotton napkins. Place snacks on red plates and fill red bowls with chocolate covered treats. Arrange wine glasses in neat rows for easy access throughout the tasting. Cheeky wine charms will stimulate conversation and help guests remember which glass is theirs. Light frosted brown candles and dim the lights. Instead of fresh flowers - you don't want the fragrance of flowers taking away the wine's aroma - arrange pots of green leafy plants. Give guests a surprise party favor - boxes filled with chocolate and tied with a pretty bow - as they are leaving.

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Come Party With Me: Wine and Chocolate Tasting - Drinks

partysugar — Thu, 28 Feb 2008 13:28:31 -0800

Normally I always serve a signature cocktail at my parties, but in the case of a wine and chocolate tasting, no hard alcohol is necessary. Instead be sure to have several different types of wine to pair with each chocolate course. If you don't know a lot about wine ask your local wine shop owner to help you. Explain what you are making - chocolate and brie sandwiches and chocolate orange cake - and that you want some wines that will complement these treats.

If you don't have a relationship with a local wine shop owner, check out my tips for pairing chocolate and wine when you read more.

Dark and bittersweet chocolates go best with stronger red wines. White chocolate pairs better with light reds and sweet whites.
Choose a Port, Muscat, or Moscato. If you do select a Port pick a ruby or tawny one. Vintage ports taste better with cheese.
Pinot Noir and Merlots work well with milk chocolate. Zinfandel and Cabernet Sauvignon are nice with dark chocolate.
Steer clear of dry wines that can create a sour flavor in the mouth when paired with chocolate.
Remember wine tasting is a very personal thing. If you don't like the way it tastes, move on to the next bottle.

Got a tip for pairing wine and chocolate? Please share with us below!

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Come Party With Me: Wine and Chocolate Tasting - Dessert

partysugar — Wed, 27 Feb 2008 09:13:31 -0800

After sampling a couple of savory chocolate hors d'oeuvres, treat guests to a scrumptious chocolate orange cake.

No wine and chocolate tasting is complete without a salty sweet combination, so fill bowls with chocolate-almond saltine toffee. Supplement these homemade dishes with store bought chocolate truffles.

For the super scrumptious recipes, read more.

Chocolate Orange Cake
From Elizabeth Falkner

Cake:
4 ounces bittersweet or semisweet chocolate, chopped
1/3 cup (packed) dark brown sugar
2 tablespoons unsalted butter
1/2 teaspoon grated orange peel
1/2 teaspoon coarse kosher salt
2 large eggs
2 tablespoons sugar
1 tablespoon all purpose flour
1/2 cup hazelnuts, toasted, husked, chopped
Filling
5 ounces bittersweet or semisweet chocolate, chopped
3 ounces high-quality milk chocolate (such as Lindt or Perugina), chopped
1 1/2 cups chilled heavy whipping cream, divided
5 tablespoons unsalted butter, room temperature
Glaze:
1/2 cup heavy whipping cream
1 tablespoon light corn syrup
4 ounces bittersweet or semisweet chocolate, chopped 1 tablespoon unsalted butter, room temperature
Large chocolate shards or curls (from 1- to 2-inch-thick 8-ounce piece bittersweet or semisweet chocolate)
Additional toasted husked hazelnuts
Candied orange peel strips

For cake: preheat oven to 325°F. Line 13x9x1-inch baking sheet with parchment paper; butter parchment.
Combine first 4 ingredients in medium metal bowl. Set bowl over saucepan of barely simmering water; stir until chocolate and butter melt. Remove bowl from over water; stir in salt (mixture will be grainy).
Beat eggs and 2 tablespoons sugar in another medium bowl until pale, about 6 minutes; fold into chocolate mixture.
Fold in flour, then hazelnuts. Spread batter evenly on baking sheet.
Bake until tester inserted into center comes out with a few moist crumbs attached, about 13 minutes (cake will be thin). Transfer pan to rack. Cool cake completely.
For filling: combine chocolates in medium metal bowl. Bring 1 cup cream to simmer in small saucepan; pour cream over chocolates and let stand 1 minute. Stir until melted and smooth. Chill mixture until firm, about 2 hours.
Place bowl with chilled chocolate mixture over saucepan of barely simmering water until mixture is partially melted (do not stir), about 5 minutes.
Remove bowl from over water; add butter to bowl. Using electric mixer, beat until filling is thick and glossy, about 3 minutes.
Using clean dry beaters, beat 1/2 cup chilled whipping cream in another medium bowl until peaks form. Fold whipped cream into filling.
Cover 14x5-inch cardboard rectangle with foil.
Invert cake onto work surface; remove parchment. Cut cake lengthwise in half.
Place 1 cake half on foil-covered cardboard. Spread 1/2 cup chocolate filling over. Top with second cake half. Spoon remaining filling into pastry bag fitted with large plain round tip. Pipe filling atop cake in side-by-side lengthwise rows, then smooth top. Chill until filling is firm, about 1 hour.
For glaze: bring cream and corn syrup to simmer in small saucepan. Remove from heat.
Add chocolate; let stand 5 minutes. Stir until smooth. Add butter; stir until melted. Let stand until barely lukewarm but still pourable, about 20 minutes.
Place cardboard base with cake on rack set over rimmed baking sheet. Spoon glaze over top of cake, allowing glaze to run down sides. Using offset spatula, smooth glaze over sides. Mound chocolate shards or curls over top and sides of cake. Garnish with hazelnuts and candied orange peel. Refrigerate until glaze is set, at least 2 hours. (Can be made 1 day ahead. Cover and keep chilled.)

Serves 10-12.

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Chocolate-Almond Saltine Toffee
From Food and Wine magazine

1 1/2 cups sliced almonds (6 ounces)
Approximately 60 saltine crackers (not low-sodium)
1 1/2 cups sugar
3 sticks (3/4 pound) unsalted butter
2 tablespoons light corn syrup
1/2 pound bittersweet chocolate, chopped into 1/2-inch pieces

Preheat the oven to 350°, spread the almonds on a baking sheet and toast for about 6 minutes, until golden.
Line a 12-by-17-inch rimmed baking sheet with a silicone mat or lightly buttered parchment paper. Arrange the saltine crackers on the baking sheet in a single layer, patching any holes with cracker bits; slight gaps are okay.
In a medium saucepan, combine the sugar, butter and corn syrup and cook over low heat until the sugar is melted. Brush the side of the pan with a moistened pastry brush to wash down any sugar crystals. Cook the syrup over moderate heat without stirring until it starts to brown around the edge, about 5 minutes.
Insert a candy thermometer into the syrup and simmer, stirring with a wooden spoon, until honey-colored caramel forms and the temperature reaches 300°, about 6 minutes longer.
Slowly and carefully pour the caramel over the crackers, being sure to cover most of them evenly. Using an offset spatula, spread the caramel to cover any gaps. Let cool for 3 minutes, then sprinkle the chopped chocolate evenly on top.
Let stand until the chocolate is melted, about 3 minutes, then spread the chocolate evenly over the toffee.
Spread the almonds evenly over the chocolate. Freeze the toffee until set, about 15 minutes.
Invert the toffee onto a work surface and peel off the mat or paper. Invert again, break into large shards and serve.

Makes 2 1/2 pounds.

Make ahead: the chocolate-almond saltine toffee can be refrigerated for up to 2 weeks in an airtight container.

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Fill Your House With the Smell of Chocolate

YumSugar — Wed, 27 Feb 2008 08:13:10 -0800

Everyone knows that candles can really set the mood of a party. So what sort of mood would a chocolate candle send? If you want to find out then, check out one of these yummy-smelling chocolate candles. Just click the "Start Slideshow" button below!

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The Guide to the Chocolate Guide

YumSugar — Tue, 26 Feb 2008 14:32:14 -0800

If you've ever found yourself in a new city and wished you knew where to go to find a chocolate payload then consider yourself lucky. Just in time for chocolate month, the folks at TasteTV have released The Chocolate Guide, a book on local chocolatiers, chocolate makers, chocolate shops, and more. This edition covers the West Coast - it says it covers California, Utah, Nevada, Washington, Oregon, and British Columbia; however, I found it to be really California-centric - and gives you descriptions and photos of each place. It's a pretty comprehensive guide - to California anyway - and would make for a fun chocolate road-trip tour guide. However, as much as I love drooling over chocolate, I found it to be somewhat frustrating. To see my thoughts on the book, read more.

Let me start by saying, on a whole, this book is a fun idea. I'm assuming this is a first in a series, and I think over time this could be a really neat set of books. From a chocolate lover's point of view, it's mission accomplished: I don't know a chocolate lover who wouldn't like this book. From a book lover's point of view, it really falls flat.

First of all, the book is separated by region (Southern California, Northern California, everything else), but within each region there is no rhyme or reason to the ordering. It's not alphabetical and it's not by location - to be fair, there might be a hint of location ordering, but it was far too complex for me to figure out. The same can be said about the full directory at the end. Also, I find it really hard to believe that Utah, Nevada, Washington, Oregon, and British Columbia can be lumped into 28 pages when California receives 130.

Secondly, the photos are inconsistent, for every stop-in-your-tracks droolicious photograph there is one that is an obvious television screencap. While it's nice to have images for the different chocolatiers, it was more than distracting to have dithery, dark, pixelated images. I didn't understand why they didn't visit each place with a photographer instead.

My last complaint would have to be that it's difficult to tell which ones are chocolatiers and which ones are shops. They provide the address to most of them, but do not say which are actually open to the public. Oh and in the Southern California/Mexico section, they weirdly show photos of the Nestle Chocolate Museum and do not give an address, or any information about it, a total shame as it could have been the highlight of the book.

Overall it's a fun concept, I can't deny that. It's also a nice overview to what is being created on the West Coast. Yet, I hope the publishers learn from their mistakes before putting out other editions. I mean, like I said earlier, who wouldn't want a true chocolate road-trip tour book?

Come Party With Me: Wine and Chocolate Tasting - Menu

partysugar — Tue, 26 Feb 2008 08:28:11 -0800

What's on the menu at a wine and chocolate party? Chocolate of course! Have a selection of - sweet and savory, homemade and store-bought - chocolate treats. A variety of chocolate bars is a nice start especially when complemented with chocolate dipped pretzels, chocolate covered nuts, and cocoa nibs. Surprise guests with a pair of homemade chocolate appetizers: savory chocolate napoleons and chocolate and brie paninis. To take a look at these recipes, read more.

Savory Chocolate Napoleon
From Jacques Torres

Bittersweet chocolate, tempered
For the filling:
1 pound cream cheese, softened
3 tablespoons chopped fresh chives
1 teaspoon paprika
Pinch salt
Pinch pepper

Use an offset spatula to spread a 1/8-inch-thick layer of tempered chocolate over a sheet of acetate. When the chocolate begins to set but is not yet hard, use a sharp paring knife or rolling cutter to cut 1-inch squares. When the chocolate is set, peel off the acetate and break apart the chocolate squares.
Place the softened cream cheese in the bowl of a stand mixer fitted with a paddle. Add the chives, paprika, salt and pepper and turn the mixer on medium speed. Mix just until combined.
Place the cream cheese mixture in a pastry bag fitted with a star tip.
Pipe a dollop of the cream cheese onto a chocolate square. Top with a square of chocolate. Pipe another dollop of cream cheese and cover with another square of chocolate. Voila!

Makes 40 napoleons.

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Chocolate and Brie Panini
From Giada De Laurentiis

12 slices sourdough bread
1/3 cup extra-virgin olive oil
12 ounces Brie cheese, thinly sliced
1 (12-ounce) bag semisweet chocolate chips
1/3 cup thinly sliced fresh basil leaves

Preheat the panini grill.
Brush both sides of the bread with olive oil. Grill the bread slices until they begin to turn golden, about 1 to 2 minutes.
Remove from the panini grill and place 2 ounces of cheese on 1 slice of bread (the bottom half), top the cheese with 1/3 cup chocolate chips, and a sprinkle of basil. Top with another slice of bread. Continue with the remaining sandwiches.
Return the sandwiches to the panini grill until the chocolate begins to melt, about another 2 minutes.
Cut the sandwiches into 2-inch wide rectangles or small triangles and transfer to a serving platter.

Serves 6.

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Chocolate Coaster: Love It or Hate It?

YumSugar — Tue, 26 Feb 2008 03:01:19 -0800

I saw these Chocolate Coasters ($12.95) and knew they'd be perfect for chocolate month. They come in packs of four and look exactly like hunks of brown or white chocolate. I think they might make a good gift for a super-chocoholic, but I'm not sure I'd want to use them on my coffee table. What do you think? Do you want them in your house?

Reader Recipe: Chocolate and Chili Cupcakes With Peanut Butter Frosting

YumSugar — Mon, 25 Feb 2008 16:18:19 -0800

I was looking for a good dessert to share with you guys, when I came across these Chocolate and Chili Cupcakes With Peanut Butter Frosting by TeamSugar member celebrity_soup. I thought the combination was so intriguing and lovely. I love peanut butter and chocolate, I love chili and chocolate, and yet I've never thought to put the three together. Peanut butter, chili, and chocolate? Sign me up!

Soup says that they're even better than a Reese's Peanut Butter Cup, and that they're really fudgy and dangerous. If that has you intrigued then check out her recipe and accompanying pics! To do so, just read more.

Chocolate and Chili Cupcakes With Peanut Butter Frosting
Submitted by TeamSugar member celebrity_soup

Muffin girl has upgraded!
I'm a chocoholic . . . and chocoholics need their FIX!
Today I was day dreaming about those delicious Reese's Peanut Butter Cups while on the treadmill at the gym.
Yes, I always day dream about chocolate while working out, thats how I get around!
I felt so worked up when I finished my work out that I NEEDED a special treat.

Muffins came to mind, but the thought of peanut butter and chocolate muffins wasn't pleasing.
Why not make a peanut butter frosting?
PERFECT!
The thought of making a chocolate cupcake with a peanut butter frosting was born . . . and 20 minutes later I found myself baking up heaven in the kitchen.

I used a Chocolate and Chili cupcake recipe and frosted those babies up with a peanut butter frosting.
THEY TURNED OUT TO BE EVEN BETTER THAN A REESE'S PEANUT BUTTER CUP. duh!
The cupcakes turned out to be so fudgy and chocolaty with the slightest hint of chili.
The frosting is what wraps it all up into something so dangerously GOOD.
Give them a try, you won't be disappointed! I ate up like three in an instant!

Ingredients:

150 g unsweetened chocolate, finely chopped
1/4 cup unsweetened cocoa powder
1 cup boiling water
1/4 cup warm milk
1-3/4 cup all-purpose flour
1 tsp. baking soda
1/4 tsp. salt
1 tsp. finely chopped chili pepper (or 1 tsp chili powder)
2 sticks butter (200 g)
1-1/2 cups dark brown sugar
3 large eggs
1/2 cup sour cream
1 tsp vanilla extract
1/2 cup chopped peanuts

Frosting:

1 cup confectioners' sugar
1 cup creamy peanut butter
3 tbsp. unsalted butter, at room temperature
3/4 tsp. vanilla extract
1/4 tsp kosher salt
1/3 cup heavy cream (the fresh kind, double cream, its thick and creamy)

Directions:

Combine chopped chocolate and cocoa powder in a medium sized bowl, add boiling water and warm milk, whisk until smooth, set aside.

Sift flours, baking soda, and salt into a bowl. Add the 1 tsp. of chopped chili, set aside.
In a standing mixer, beat butter until creamy.

Add the brown sugar and beat until fluffy, about 3 minutes.

At medium speed, add eggs one at a time, beat well between each.
Add sour cream and vanilla and beat until combined.

Add about a third of the flour mixture, beat briefly until combined.
Add about half of the chocolate mixture, beat briefly until combined.
Repeat, adding flour, chocolate, then flour. Beat until just combined. Scrape down bowl if needed.

Fill cupcake papers about 3/4s full. Bake at 350°F oven for 25 minutes or until cake tester comes out clean.
For the frosting, beat in all ingredients, starting with creaming the butter with the peanut butter. Once it's smooth add in the rest of the ingredients.

Let cupcakes completely cool, frost with a piping bag, and sprinkle over with chopped peanuts.
Keep them in the refrigerator.

Finished product:

I added some pieces of chocolate to this one for a mouth watering look. Is it working?
It was calling meeeeee. Eat meeeeeee, it's saying!

These look firmer and less shiny, cause I took this picture after they were refrigerated for a while.
A firmer peanut butter frosting was more pleasing to me.

BTW these make around 36 mini cupcakes, just like the ones pictured above.

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