I am about to make a lot of fantasies come true. I am about to give your dreams a dose of yummy reality. I am about to create a smile which will lighten the darkest regions of the earth. Chocolate is good for you! As a matter-of-fact, chocolate can very easily give you a long life!
So, why is chocolate (cocoa) one of nature's wonder foods? First of all, we are talking real chocolate, not that milk chocolate stuff you munch in the form of a candy bar. Chocolate, in the form of cocoa beans, contain almost every vitamin and mineral known to man! Let me just share with you a partial list of what each little bean contains: vitamins A, B1, B2, B3, B5, B9, C and E. Still not convinced? Here are some more: calcium, iron, zinc, copper, magnesium, potassium and manganese! Chocolate also contains the poweful antioxident known as flavonoids, which not only are incredible for the heart, it also reduces blood clotting which is the #1 reason for heart attacks and strokes. Want even more good news? Chocolate helps you lose weight because it is a natural stimulant which gives you more energy to burn off calories.
If you want to blame someone for giving chocolate a bad name, you can blame the Europeans. During the 16th century, it was the Europeans who began adding sugar to chocolate. Before this time chocolate was made using natural spices. By-the-way, the secret to many of the classic Mexican dishes is the addition of chocolate!
Chocolate and desserts are a natural marriage. At Casa de Cuisine we are internationally known for one of our signature desserts called a Chocolate Orgasm. It is the ultimate chocolate dessert, a wonderous combination of ultra chocolate ice cream and the uber chocolate cookie known as Mexican Chocolate Shortbread.
Ingredients needed for Chocolate Delirium Ice Cream:
- 8 oz. dark chocolate with a cocoa index of 80%, chopped
- 9 egg yolks
- 1 cup dark brown sugar
- 1 1/2 cups milk
- 1 1/2 cups heavy cream (unwhipped whipping cream)
- 1/4 tsp. salt
- 1 Tbs. vanilla
Steps:
- Place the chocolate into a heavy saucepan over low heat (or a double-boiler) and let melt. Make sure the heat is on is low!
- In a large bowl whisk the egg yolks and brown sugar until pale.
- In a medium saucepan over medium heat, add the milk and cream and bring to the point where it just begins to simmer. Whisk in the salt and the vanilla.
- Lower the heat to lower and slowly whisk in the egg mixture. Continue whisking until the mixture has thickened (the whisk will leave trails).
- Strain the mixture through a fine sieve into a bowl and discard any solids left in the sieve.
- Slowly whisk the melted chocolate into the egg mixture.
- Cover the bowl and chill 2 hours.
- Pour the mixture into an ice cream machine and churn 20 minutes.
- Serve the ice cream or if you want it more solid, freeze until ready to serve.
Ingredients needed for Mexican Chocolate Shortbread:
- 1 cup butter, softened
- 1 cup powdered sugar
- 1 Tbs. vanilla
- 2 cups flour
- 1/2 cup cocoa powder
- 2 tsp. espresso coffee powder
- 1/4 tsp. salt
- 1 Tbs. chili powder
Steps:
- Pre-heat your oven to 325 and line a baking sheet with parchment paper or a silicon sheet.
- In a mixer, using the paddle attachment, beat the butter, powdered sugar and vanilla until light.
- In a medium bowl whisk together the remaining ingredients.
- Add the dry ingredients into the mixer and beat just until it comes together.
- Remove the dough from the mixer, wrap in plastic and chill about 30 minutes.
- Remove the plastic from the dough and roll the dough out to about 1/4-inch thickness.
- Using round cookie-cutters or a glass, cut the dough into rounds. Place the rounds on the prepared cookie sheet.
- Place in the oven and bake 7 minutes.
- Remove from the oven and let cool on the baking sheet a few minutes before removing them to a wire rack to cool before serving.
The new cookbook from Chef Larry Edwards is now available from Amazon.com and bookstores worldwide. One of the most anticipated cookbooks of the year, "Edwardian Cooking: Inspired by Downton Abbey's Elegant Meals."
Comments