A Passion For Chocolat
A Passion for Chocolate

Buy This at Allposters.com

 

 

 

 

 

 

 

Shop igourmet.com Today!

WB01419_1.gif (2752 bytes)

La Belle Cuisine - More Chocolate Treats

WB01419_1.gif (2752 bytes)

   Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."

 

Chocolate and Valpolicella Crema,
Bittersweet Chocolate Cookies

 

 

 

Dark Chocolate and More Chocolate Gifts at Chocolate.com

"Chocolate flows in deep dark, sweet waves, a river to
ignite my mind and alert my senses."

~ Unknown


Recipe of the Day Categories:

 WB01507_.gif (1247 bytes)  Recipe Home

 wb01507_.gif (1247 bytes)  Recipe Index

 WB01507_.gif (1247 bytes)  Recipe Search 

 WB01507_.gif (1247 bytes)  Appetizers

 WB01507_.gif (1247 bytes)  Beef

 WB01507_.gif (1247 bytes)  Beverage

 WB01507_.gif (1247 bytes)  Bread

 WB01507_.gif (1247 bytes)  Breakfast

 WB01507_.gif (1247 bytes)  Cake

 WB01507_.gif (1247 bytes)  Chocolate

 WB01507_.gif (1247 bytes)  Cookies

 WB01507_.gif (1247 bytes)  Fish

 WB01507_.gif (1247 bytes)  Fruit

 WB01507_.gif (1247 bytes)  Main Dish

 WB01507_.gif (1247 bytes)  Pasta

 WB01507_.gif (1247 bytes)  Pies

 WB01507_.gif (1247 bytes)  Pork

 WB01507_.gif (1247 bytes)  Poultry

 WB01507_.gif (1247 bytes)  Salad

 WB01507_.gif (1247 bytes)  Seafood

 WB01507_.gif (1247 bytes)  Side Dish

 WB01507_.gif (1247 bytes)  Soup

 WB01507_.gif (1247 bytes)  Vegetable

 WB01507_.gif (1247 bytes)  Surprise!


 

 

 

 

 

 

Melted Chocolate Running from a Whisk
Melted Chocolate Running
from a Whisk
Photographic Print

Zogbaum, Armin
Buy at AllPosters.com

 

 

 

 

 

 

 

 

 

 

Chocolat Ideal
Chocolat Ideal
Art Print

Mucha, Alphonse
Buy at AllPosters.com
 


Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!

 

Chocolate, Cream, Cinnamon
Chocolate, Cream, Cinnamon
, Cabannes &...
Buy This Allposters.com
 

 


La Belle Cuisine

 


Recipe Source:


Babbo Cookbook

by Mario Batali, 2002, Clarkson Potter


Chocolate and Valpolicella Crema

“This is the most adult pudding you will ever encounter. The intensity of
the wine’s fruit-and-acid combo makes each bite a serious experience.”

Serves 8 to 12

1 cup red wine, preferably Valpolicella or
another medium-bodied, fruity red wine
1/2 cup plus 2 tablespoons sugar
12 ounces bittersweet chocolate,
finely chopped
8 ounces unsweetened chocolate,
finely chopped
8 egg yolks *
1 1/4 cups milk
2 cups heavy cream
1 tablespoon unsalted butter

1. Combine the red wine and 1/2 cup of the sugar in a small [nonreactive] saucepan. Bring to a boil, then reduce the heat and simmer until reduced
by two thirds, about 15 minutes. Remove from the heat and allow to cool.
2. Heat both chocolates in a large bowl over a double boiler until melted. Whisk in the red wine syrup, followed by the egg yolks.
3. In a medium saucepan, combine the milk, 1 cup of the cream, and 1/4
cup of the sugar. Heat until scalded, then whisk quickly into the chocolate mixture. Whisk in the butter. Divide the custard among individual custard
cups or wine glasses. Chill until completely set.
4. Just before serving, whip the remaining 1 cup of cream to soft peaks.
Add the remaining 2 tablespoons of sugar and whip to stiff peaks. Top
each serving of custard with a small dollop of whipped cream.

* Egg Safety Information

 

Bittersweet Chocolate Cookies

“When you need a chocolate fix, this will do the trick.”

Makes about 32 cookies

1 cup (2 sticks) unsalted butter, softened
1/2 cup granulated sugar
1 egg
1 teaspoon pure vanilla extract
2 cups unbleached, all-purpose flour
1/3 cup Dutch-process cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
5 ounces semisweet or bittersweet
chocolate, finely chopped
1/2 cup whole hazelnuts or sliced
almonds, finely chopped
1 1/2 cups confectioners’ sugar

1. In the bowl of an electric mixer, cream the butter until very soft and creamy. Add the granulated sugar and beat until light and fluffy. Beat
in the egg, followed by the vanilla extract, scraping down the sides of
the bowl with a spatula occasionally. In a medium bowl, stir together
the flour, cocoa powder, baking powder, and salt. Beat the dry ingre-
dients into the butter mixture, followed by the chopped chocolate and
nuts. Wrap the dough tightly in plastic wrap and chill for 30 minutes,
or until firm.
2. Preheat the oven to 325 degrees F.
3. Divide the dough into 4 equal portions. Working with one piece at a
time, break off 1-inch pieces of the dough and roll each piece into a
ball. With your thumb, flatten each ball into a small disc and roll in
the confectioners’ sugar to coat completely. Arrange the cookies on
greased baking sheets.
4. Bake the cookies for 8 to 10 minutes, or until they are just beginning
to puff and crack. Allow the cookies to cool, then re-roll them in the confectioners’ sugar. Store in an airtight container.
 

Featured Archive Recipes:
Decadent Soft Chocolate Cream
Chez Panisse's Chocolate Espresso Custard
Jacques Torres's Chocolate Soup
Chocolate Coeur à la Crème
Mexican Chocolate Flan with Kahlúa


Index - Chocolate Recipe Archives
Index - Cookie Recipe Archives
Valentine's Day Recipes!
Index - Miscellaneous Desserts
Daily Recipe Index
Recipe Archives Index
Recipe Search

 
WB01419_1.gif (2752 bytes)
 
WB01507_.gif (516 bytes) Home  WB01507_.gif (516 bytes) Sitemap  WB01507_.gif (516 bytes) Recipe of the Day  WB01507_.gif (516 bytes) Art Gallery  WB01507_.gif (516 bytes) Cafe  WB01507_.gif (516 bytes) Articles  WB01507_.gif (516 bytes) Cookbooks
WB01507_.gif (516 bytes) Cajun Country  WB01507_.gif (516 bytes) Features  WB01507_.gif (516 bytes) Chefs  WB01507_.gif (516 bytes) Food Quotes  WB01507_.gif (516 bytes) Gift Gallery  WB01507_.gif (516 bytes) Favorites
WB01507_.gif (516 bytes) Basics  WB01507_.gif (516 bytes) Recipe Archives  WB01507_.gif (516 bytes) Links  WB01507_.gif (516 bytes) Guestbook   WB01507_.gif (516 bytes) What's New

88 x 31 Join today in blue

Webmaster Michele W. Gerhard
Copyright © 1999-2012 Crossroads International.  All rights reserved.
Some graphics copyright www.arttoday.com.
Revised: January 17, 2012.