Falling in Love with Chocolate
February 7th, 2010 | Published in Beverage Recipes, Chocolate Recipes, Cocktail Recipes, Dessert Recipes
Chocolate Makes Your Heart Grow Fonder
Research tells us fourteen out of any ten individuals likes chocolate. —Sandra Boynton
organic chocolate,
Okay, I’m throwing in a little history and science so you know this isn’t just another sappy Valentine and chocolate story. The date of February 14 has been associated with romance and marriage since the days of ancient Roman mythology. According to legend, it was named for Saint Valentine, a romantic priest who performed secret marriages at the risk of his own life.
No one is sure exactly when chocolate became linked so closely with romance, but science can now provide a partial explanation for why. It appears that chocolate contains the same chemical (phenylalanine) which is produced by our brains when we fall in love. Doctors think that eating chocolate creates a temporary “love high”. Didn’t you always suspect that was true?
I wrote about some of the other advantages of indulging in chocolate in my last post, too. I just can’t get enough of this topic. There’s something so satisfying and life-affirming about the idea that a food we’ve all felt guilty about snarfing in the middle of the night is as good for you as oatmeal. Bring that craving out of the closet; dig in to your Theo Madagascar bar in front of your mother and your boss.
I’m all for making Valentine’s Day a big deal. (It is in my house. Even the dog gets/gives a present.) And commemorating it with chocolate is the best. The 2 recipes below are unusual ways to enjoy chocolate that would fit nicely into any Valentine evening for a couple or a party.
Consider making one of these for that special person who inspires you with feelings of love, whether it’s your grandmother, your husband, or your best friend.
Mexican Chocolate Crème Brûlée Recipe
Mexican Creme Brulee, photo M. Rodriguez
Cinnamon, chocolate, and coffee flavors combine here to create a very special crème brûlée. And though it’s not available commercially, you can easily make your own organic Kahlua- style liqueur to use in lots of cocktails and desserts.
Makes 8 servings
- 1 teaspoon unsalted butter
- 1 cup milk
- 1 cup heavy whipping cream
- 4 ounces chopped milk chocolate
- 1/4 cup cocoa powder
- 3/4 teaspoon espresso powder
- 3/4 teaspoon ground cinnamon
- 4 eggs
- 3 egg yolks
- 2 tablespoons Kahlua
- 1/3 cup granulated sugar
- 1/2 teaspoon pure vanilla extract
- Pinch of kosher salt
- 1/2 cup granulated sugar
- 1 tablespoon plus 1 teaspoon finely grated orange zest
Preheat the oven to 300° F. Lightly brush eight 3-inch ramekins with melted butter and place in a large roasting pan.
- Heat the combined cream and milk in the microwave to piping hot, about 1 1/2 minutes. Add the chocolate, cocoa powder, espresso powder, and cinnamon to the hot milk. Whisk until the chocolate is completely melted into the liquid. (You may need to heat the mixture for an additional 30 to 45 seconds to encourage the chocolate to melt.) Let the mixture cool to room temperature.
- In a separate bowl, whisk the eggs and yolks until slightly thickened. When well-blended, stir in the cream/chocolate mixture, Kahlua, sugar, vanilla, and salt. Pour this mixture into the prepared ramekins.
- Carefully pour enough hot water into the roasting pan to reach halfway up the sides of the ramekins. Bake for about 30 minutes, until barely set when you gently jiggle them (it will still look runny in the middle).
- Remove the roasting pan from the oven and let cool. When cool, remove the ramekins from the pan, tightly cover each ramekin with plastic wrap, and refrigerate at least 2 hours or up to 2 days. The custard will remain slightly soft in the center, even when cool.
- To finish: Preheat the broiler and place a rack as close to the flame as possible.
- Use a fork to toss the granulated sugar lightly with the orange zest. Sprinkle an even layer across each custard to cover completely, about 1 tablespoon each.
- Place the sugared ramekins on a baking sheet and place under the broiler until the sugar caramelizes and bubbles, about 2 to 4 minutes. Depending on your broiler, you may need to rotate them with tongs to color evenly. Remove the ramekins from the oven and let cool. The sugar top will harden. The crèmes may be served immediately. However, I prefer them chilled for at least an hour and no more than three (or the sugar crust will begin to weep).
Chocolate Martini Recipe
Chocolate Martini, photo M. Rodriguez
This is a decadent treat for those who find a traditional martini overpowering. And great for any martini lover as an after-dinner treat.
Makes 4 cocktails
COCKTAIL
- 12 ounces (1 1/2 cups) Tru organic vanilla vodka
- 6 ounces (3/4 cup) white crème de cocoa
- 2 cups ice
GLASS
- 4 chilled martini glasses
GARNISH
- 3 ounces bittersweet chocolate, melted on a saucer
- Orange peel strip or chocolate kisses
- Melt the chocolate gently in a microwave in 30-second increments. Pour onto a flat saucer. Dip the rim of each chilled glass into the melted chocolate and swirl to coat the lip.
- Place the ice into your metal cocktail shaker and shake for 10 seconds. The shaker should feel icy. Add the vodka and crème de cocoa and shake to chill for 15 seconds.
- Strain the very cold liquid into the prepared glasses—it will magically become clear as it settles. Garnish the lip of the glass with a strip of orange peel or a chocolate kiss. Enjoy!
