February is the official month of chocolate, yet there’s also an American Chocolate Week that starts on March 17. But, do we really need a month or eek to go crazy and indulge in chocolate? Psshh, nah, any ol’ day will do, but we should embrace both of these times because then at least our lusts are justified. :)
So, whether you just love chocolate, like it occasionally, or just want to try something new, we’ve got four great recipes to share with you from Parallel Post in Trumbull. By following these recipes, you’ll be able to make a decadent chocolate cake, a richly complex Valrhona Milk Chocolate Panna Cotta with Salty Caramel and Malt Ice Cream Milkshake, a Chocolate Cardamom Tart, and a Chocolate Moonshine Manhattan on the Rocks.
Yield: 11 cakes
1 lb. butter
1 lb. Venezuelan choc. Pistoles
1 ½ lb. of eggs (about 13)
7 oz yolks
4 c powdered sugar
1 ½ c all purpose flour
-Butter all coffee mugs and dust w/ sugar
– In a sauce pan add choc. and butter and melt until smooth at med. Heat.
– In a stainless steel bowl add sugar, eggs and yolks- stir well.
– Stir in warm choc. into egg mixture until smooth.
– Stir in flour into the batter.
– Scoop 6 oz of batter into each buttered mug. Cover and refrigerate or bake @ 400 degrees for 7 min. Then turn and continue to bake for 8 more min.
Valrhona Milk Chocolate Panna Cotta, Salty Caramel, Malt Ice Cream Shake
4 cups heavy cream
5 gelatin sheets (or 1 Tbs. gelatin powder in 3 Tbs. water)
¼ cup sugar
10 oz. Valhrona milk chocolate
1 tsp. espresso extract
½ vanilla bean (split and scraped)
Soak the gelatin sheets in 1 ½ cups water in a shallow dish. When it has softened, drain the water, carefully remove the soft gelatin and place them on a plate. Meanwhile, heat the cream, sugar, and vanilla bean, and as soon as it simmers remove it from the heat. And stir in the chocolate and gelatin until the mixture is smooth and then strain the panna cotta into the desired glassware. Chill uncovered for at least 3 hours.
1 cup sugar
1 Tbs. Corn syrup
¼ cup water
½ cup cream
½ tsp fleur de sel
Put the sugar, corn syrup, and water in a pan and warm over a medium heat until the sugar begins to turn golden brown. Add in the cream and stir until smooth. Add in the salt and cool the caramel in the refrigerator until needed.
Malt Ice Cream Shake:
Vanilla Ice Cream:
2 cups whole milk
1/3 cup sugar
6 large egg yolks
1 cup heavy cream
1 vanilla bean (split)
Bring the milk and vanilla bean to 180 degrees. Meanwhile, beat sugar with the yolks until they are ribbon like. Off the heat slowly whisk the hot milk into the yolks. Put the mixture back on the heat and cook slowly for 8 minutes to let the custard thicken. Be careful to stir and not let the eggs scramble. Stain the custard through a fine mesh strainer Cool the mixture over an ice bath stirring with a wooden to quickly cool the mixture. Keep in the refrigerator until you are ready to make the ice cream. Put the mixture in your ice cream machine and follow your directions.
1 cup ice cream
1 cup hazelnuts (toasted and chopped)
½ cup malt powder
Mix the ice cream and malt powder in a blender until loose and smooth.
1 cup toasted hazelnuts (chopped)
Remove the panna cotta from refrigerator and pour a couple of tablespoons of caramel over to evenly coat the top. Pour the malt ice cream shake over the caramel until it reaches the top of the glass. Coat the top with the toasted hazelnuts and serve.
Chef Dean James Max
Chocolate Cardamom Tart with Mango Lassi
Yield: 6 people
6 oz. semi sweet chocolate
4 oz. butter
1 tsp. green cardamom powder
2 egg yolks
1 oz. sugar
Melt the chocolate and butter over a double boiler. Whip the eggs, green cardamom and sugar until creamy. Add in the chocolate slowly to the egg mixture and whip until shiny ribbons have formed. Place the filing in the pre-cooked tart shells and bake at 350 degrees for 8 minutes.
10 oz. butter, softened
8 oz. light brown sugar
13 oz. flour
Cream the butter and sugar with the paddle attachment. Add the egg and combine. Bring down the speed to low and add the flour little by little. Refrigerate to let it firm up. Roll out the dough and shape as demonstrated in class. Bake at 350 degrees for 20-25 minutes until pale golden.
4 cups yogurt
2 cup mango (chopped)
4 Tbs. chopped mint
4 oz. white rum
2 cup ice
Chop the mango and marinate it with the mint and rum for a couple of hours. Blend it with the yogurt and ice right before serving.
To make yogurt:
½ gallon whole milk
4 oz. of active culture yogurt
Bring the milk to a boil in a stainless steel pot while whisking occasionally. Transfer it to a very clean stainless steel or plastic container. When the milk is the temperature of baby’s milk…you add in the yogurt. Cover the yogurt and place it in a warm place such as on the oven top or in a oven that is not on. Let it sit overnight for the culture to set. Refrigerate the yogurt no later than 24 hours. The yogurt becomes sour after a longer period of time.
Parallel Post: Chocolate Moonshine Manhattan on the Rocks
2 oz. chocolate, coffee infused moonshine
1 oz. Antica Vermouth
Dash of homemade cherry brine
1 fresh orange peel
Combine ingredients, stir, and strain over chocolate ice cube.