I think every week is National Chocolate week or at least we’d like it to be. I never need an excuse to sip a hot chocolate, eat a napolitano chocolate with a fresh coffee or tuck into some tantalising chicken mole. Instead of going back through the files to repost something I’ve made already; I thought, why not dish something up that is season and weather appropriate.
I hate to admit it, my car had frost on it this morning. It’s time to start either parking in the garage or toting around on of those ice scrapers for before work, after work and really anytime it snows. The mornings are dark and the nights too. So I’m ready to fill my days and nights with comforting recipes using decadent chocolate. Because “Hello, my name is Kat and I’m an addict…..a chocolate addict”.
Fitting chocolate into breakfast is easy. There are chocolate cereals, chocolate porridge and hot chocolate. I wanted something different. I went with a recipe that Bobby Flay featured on the Food Network.
Now this may be one of the best breakfasts that you have ever had. Not for those that are on the go in the morning. This recipe does take a considerable amount of time to prepare, so it’s perfect for a lazy Sunday.
The recipe combines some of the best flavours. Like the richness of molasses, the creaminess of semisweet chocolate and the heat of a chile de arbol. It not only fits some chocolate into your breakfast without it being a sugar overload, it will also cure your cravings for a Mexican. Pair it with a massive helping of homemade guacamole and you’ve set yourself up for one heck of a day.
Image Credit – JansSushi
It’s Monday – to make it through my day I needed a lunch that inspired me to carry on, a lunch of champions, a lunch like no other. I wanted something that would move me on from coffee after coffee to something that readied me for the rest of my day. Finding such a recipe ended up being quite an arduous task. There aren’t many savoury chocolate dishes that aren’t a mole, but I was determined to find one.
Forget for a moment that chocolate is supposed to be something you only have at dessert. Close your eyes and bite into a piece of pure heaven. Chocolate and parmesan tapioca is gorgeous, bubbly and delicious. The caramelised scallop that is perched atop needs to be cooked to perfection, so that there is the crunch of the caramelisation on the exterior without losing the tender meat of the scallop. No one wants to eat tough scallops, you might as well feed them a shoe! Finally, finish the dish off with shavings of mushroom walnut dark chocolate and smoked paprika.
Don’t tell your guests how you made the meal. Let them taste it. People so often turn their noses up at reading something instead of allowing their other senses to judge whether or not they like something. Be brave, be bold. Take a bite!
After the amazing meals for breakfast and lunch, tea had to be something a little on the light side, but still a savoury chocolate masterpiece.
Cheese, chocolate and cherries? When I read the recipe, I thought you gotta be kidding me. There is no way that chocolate and cheese can go together. Boy, was I wrong. Sweet cherries, nutty hazelnut oil, tart goats cheese combine to make pure palette perfection. The dish is finished with acidic red wine vinegar and sweet maple syrup. While there are a few sweet ingredients in this dish it definitely isn’t a dessert. It is perfect for a light dinner or for a side during a barbecue or get together. Why not try it out?
Dessert, dessert, dessert. Chocolate is always the answer. Who cares what the question is!
This image of perfection makes me want to skip all meals and go straight to dessert. Not only is this pleasing to the eye it is just as if not more so, pleasing to the palette.
It starts with a fudgy, gooey brownie base. Followed by the napoleon of mousses, three layers. Chocolate, Raspberry (with fresh raspberries) and vanilla. Then topped with a chocolate glaze. Add more fresh raspberries and chocolate curls and this is pure food porn. Yes, there I said it.
Mine may not come out looking this beautiful, but it’s guaranteed to taste fantastic. I can’t wait for Christmastime when I have to make something for a potluck. This baby is coming out!
Finally – I must share a recipe for homemade fudge. We all like fudge, well if you don’t than we aren’t friends, but you know what I mean.
Homemade Quick Fudge
400g Chocolate – Either dark or light, chefs choice
1 can (appx. 400g) Condensed Milk
100g Caster Sugar
- Combine the chocolate, butter and condensed milk in a microwave safe bowl. Microwave in 30 second increments to keep from burning the chocolate.
- Once chocolate is fully melted, sift in your caster sugar and mix well.
- Line a pan with greaseproof or wax paper and press the fudge mix into the pan.
- Refrigerate over night
Voila! Perfect smooth fudge.
A few quick tips –
- It’s easier to combine the butter, chocolate and condensed milk if the butter is kept at room temperature.
- You can add any flavour you want to this I’ve done the following:
- Orange essence – Like a Chocolate Orange
- Almond – Like an Amaretto Sour
- Milk – Who doesn’t like mint chocolate?
Really you can add in any flavour you want or even, marshmallows, crunchy bits, etc. The options for this easy fudge are endless. Plus, being able to personalise it makes it the perfect homemade Christmas gift!
Enjoy chocolate this week in honour of the week, but more importantly enjoy it every week because why not!?