Chocolatier
Laliberte, Andrea
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La Belle Cuisine - More Chocolate Treats

   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

"There's nothing better than a good friend,
except a good friend with CHOCOLATE."
Linda Grayson, "The Pickwick Papers"

“You have given chocolates before, just never like this. We bring you a
delectable assortment of top quality French chocolates in a collectible
wooden box: a sophisticated and unforgettable gift!” 

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Chocolat Ideal
Mucha, Alphonse
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“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 ingredients
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
 

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