For the Love of Chocolate

When I think of February, I think of chocolate. Throughout history, chocolate has been a powerful component of commerce, culture, cuisine and the encouragement of romance. Chocolate is known to increase levels of two important brain chemicals: serotonin and oxytocin. The first of the two affects your mood and feelings of happiness. The second is called the “cuddle” chemical and mimics the same feelings of bonding, affection and attachment that are felt by those in love. I once explained this to a widowed aunt of mine and she said, “That explains why I crave chocolate in the middle of the night.” While there is no guarantee that chocolate will improve your love life, it does have some healthy qualities which most of us are aware of. Lately, we’ve found out that dark chocolate, in moderation, can be very healthy due to its antioxidant qualities. Chocolate and moderation you say? Well, all I can say as a chef is if you’re going to make or eat a chocolate dessert, make the most fantastic dessert you possibly can. It will be so delicious, you’ll only need a little bit to satisfy your taste for chocolate. Hurry – give the rest to a neighbor or a friend just in case my theory doesn’t work. I leave you with some quotes about chocolate and some chocolate desserts from our popular ShopRite Culinary Workshop Program.

• "Forget love ... I'd rather fall in chocolate!" – Anonymous

• "Biochemically, love is just like eating large amounts of chocolate."  - John Milton, The Devil's Advocate

• "The divine drink which builds up resistance and fights fatigue. A cup of this precious drink permits man to walk for a whole day without food." - Hernando Cortés (1519)

• All I really need is love, but a little chocolate now and then doesn't hurt! - Lucy Van Pelt (in Peanuts, by Charles M. Schulz)

Chef Faith

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Chocolate Covered Long-Stem Strawberries

Click here for printable version of this recipe

Prep time: 10 minutes

Cook time: 15 minutes
Makes 8 servings

Ingredients

16 large fresh long-stem strawberries
1⁄2 lb. good quality semi-sweet chocolate, cut into pieces
Betty Crocker Sprinkles and other decorating products

Directions

1. Gently rinse strawberries just before coating. Drain well in colander. Place on
   paper towels. Cover tray with wax paper.

2. Place 1 1⁄2 cups of water in medium
   saucepan; bring to simmer over high heat.
   Reduce heat to low. Place chocolate
   pieces in a steel mixing bowl that will rest
   over top of saucepan, but not touch the water. Make sure that water stays at a slow simmer. Stir the chocolate with a dry heat-proof spatula, being careful not to get any water in the chocolate. (Water will cause chocolate to tighten and gum up; see recipe note if this happens.)

3. Gently wipe off berries with a dry paper towel, letting the berries rest in a cool dry
   place. When chocolate is completely melted, hold each berry by the stem, and
   dip the berry up two-thirds of the way to stem. Let excess chocolate drip off into
   melted chocolate; place coated berry on wax paper-covered tray to cool. While
   the berries are starting to cool, decorate as desired with sprinkles or other decorations of your choice.

Per Serving: 168 calories, 22g carbohydrate, 2g protein, 10g fat, 3g fiber, 0mg cholesterol,
1mg sodium

Recipe note: Keep solid vegetable shortening on hand when melting chocolate. If chocolate tightens and gums up, stir in shortening, 1⁄2 teaspoon at a time, until chocolate becomes fluid again.

A good idea: Choose a cool, dry day to melt and coat with chocolate. High humidity can cause chocolate to tighten. Make sure your bowl and utensils are clean and dry.

 

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Chocolate Hearts of Gold

Click here for printable version of this recipe

Prep time: 20 minutes*

Cook time: 18 minutes

*cool time extra

Makes 16 servings

Ingredients

Enova Oil
1 cup ShopRite granulated sugar
3⁄4 cup unsweetened cocoa powder
1 1⁄4 cups (2 1⁄2 sticks) ShopRite butter
3 tbsp. all-purpose flour
2 tsp. Morton & Bassett Pure Vanilla Extract
4 eggs, separated
1 tbsp. ShopRite granulated sugar
Additional unsweetened cocoa powder
Powdered sugar

Directions

1. Preheat oven to 350°F. Oil the bottom of a 13x9x2-inch baking pan with Enova Oil; set
   aside. Stir together 1 cup granulated sugar and 3⁄4 cup cocoa in small bowl. Set aside.

2. Melt butter in medium saucepan over medium-low heat, stirring frequently. Remove
   from heat and stir in cocoa mixture. Pour into large bowl; cool 5 minutes.

3. Stir flour and vanilla into cocoa mixture. With electric mixer on low speed, beat in egg yolks one at a time; set aside. In separate clean medium bowl with clean beaters, eat egg whites on high speed until foamy; gradually beat in remaining 1 tablespoon granulated sugar until soft peaks form. Fold into cocoa mixture; spread batter evenly in prepared pan.

4. Bake 18 to 23 minutes or until center is puffed. Loosen edges from side with knife. Dust tops with sifted cocoa and powdered sugar, if desired. Cool completely on wire rack. With heart-shaped cookie cutter, cut into pieces. Carefully transfer to platter. For best results, cover and refrigerate at least 2 hours.

Per Serving: 213 calories, 17g carbohydrate, 3g protein, 16g fat, 1g fiber, 92mg cholesterol,
163mg sodium

Recipe note: For a change of pace, substitute 2 tablespoons of rum for the vanilla extract called for in this recipe.

A good idea: Drizzle hearts with a raspberry reduction for a tasteful and tasty presentation.

 

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Chocolate Volcano with Pistachio Ice Cream*

*Recipe by ShopRite Culinary Workshop Instructor Chef Steve Sundberg

Click here for printable version of this recipe

Prep time: 25 minutes

Cook time: 10 minutes
Makes 4 cakes

Ingredients

1⁄2 cup unsalted butter, cut into pieces
6 oz. Baker’s Semi-Sweet Chocolate, cut into small pieces
3 large ShopRite eggs, separated
1⁄3 cup ShopRite granulated sugar
1 tsp. Morton & Bassett Pure Vanilla Extract
1⁄8 tsp. cream of tartar
1 tbsp. ShopRite granulated sugar
Confectioner’s sugar
Pistachio nut ice cream
Café Bustelo

Directions

1. Preheat oven to 400°F and place rack in center of oven. Generously butter 4 3⁄4-cup molds, ramekins, or custard cups, and dust the insides with granulated white sugar. Place the prepared molds on a baking sheet and set aside.

2. In a stainless steel bowl suspended over a saucepan of simmering water, melt the butter and chocolate. Remove from heat and set aside.

3. Using an electric mixer, beat egg yolks and 1⁄3 cup sugar until thick, pale and fluffy. Beat in the vanilla extract; then fold in the melted chocolate mixture.

4. In another clean bowl, whip the egg whites until frothy. Add the cream of tartar and
   continue to whip until soft peaks form. Gradually add 1 tablespoon granulated white
   sugar and whip until stiff peaks form. With a rubber spatula or wire whisk, gently fold beaten whites into chocolate mixture, just until incorporated. Do not over-mix or the batter will deflate. Divide the batter between the prepared molds, filling each about 3⁄4 full. Bake for 10 to 15 minutes or until the outside edges of the cakes are set but the middle still looks slightly moist.

5. Immediately remove from oven and let stand 1 to 2 minutes. To serve, run a sharp knife around the edge of each cake and then invert onto the center of each serving plate. Carefully remove the mold. Sprinkle the top of each warm cake with confectioner’s sugar and top each with pistachio nut ice cream. Serve with Café Bustelo.

Per Serving: 544 calories, 44g carbohydrate, 8g protein, 3g fiber, 39g fat, 23g saturated fat, 219mg cholesterol, 53mg sodium

Recipe note:You can freeze the chocolate cake batter in the ramekins up to 5 days ahead of
time.

A good idea: For another layer of chocolate flavor, consider dusting the ramekins with cocoa
power instead of sugar.

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Strawberry Hazelnut Bruschetta*

*Exclusive Chef Faith Alahverdian recipe

Click here for printable version of this recipe

 

Prep time: 12 minutes*

Cook time: 5 minutes
Makes 10 servings

*macerate time extra

Ingredients

1 qt. fresh strawberries, hulled and large dice
2 tbsp. melted ShopRite imported strawberry
preserves
1 tbsp. Modena Modenaceti Balsamic Vinegar
2 tsp. basil chiffonade
1 loaf pecan raisin bread, cut on bias in
1⁄4-inch thick slices
2 tbsp. ShopRite butter, melted
1 jar ShopRite imported cocoa hazelnut spread
from Italy
ShopRite confectioner’s sugar for garnish

Directions

1. In a medium glass bowl, combine strawberries, preserves and vinegar. Allow to macerate 1 hour. Fold in basil just before using.

2. Preheat oven to 350°F. Place bread slices on baking sheets lined with parchment
   paper and brush with melted butter. Bake until crispy, 5 to 7 minutes.

3. Spread each toast with cocoa hazelnut spread. Top with 1 to 2 tablespoons of the strawberry bruschetta just before serving. Garnish with confectioner’s sugar. Serve on your favorite picnic platter with Vanity Fair Napkins.

Per Serving: 284 calories, 41g carbohydrate, 6g protein, 12g fat, 5g fiber, 6mg cholesterol,
113mg sodium

Recipe note: This sweet version of the traditional Italian appetizer is pronounced “brus-ket-ta.” And in case you weren't sure, the word macerate means to soften by soaking or steeping in a liquid.

A good idea: Try other sweet variations of this appetizer using dried fruits, honey and soft cheeses such as goat cheese or taleggio.

 

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Dark Chocolate Ramekins with Mocha Truffle Sauce*

*Exclusive Chef Faith Alahverdian recipe

Click here for printable version of this recipe

Prep time: 25 minutes

Cook time: 55 minutes
Makes 8 servings

Ingredients

2 tbsp. Plugrá European Style Butter
14 oz. dark chocolate, cut into pieces
1 cup Plugrá European Style Butter, cut into small cubes
13⁄4 cups ShopRite granulated sugar
Pinch La Baleine Sea Salt
7 eggs, yolks and whites separated into separate bowls
2 tbsp. flour
Mocha Truffle Sauce (recipe follows)
ShopRite powdered sugar

Directions

1. Preheat oven to 350°F. Butter each of 8 small ramekins with 2 tablespoons butter;
   set aside.

2. Place 14 ounces dark chocolate in clean, dry, large microwave-safe bowl; microwave on Medium (50% power) for 2 minutes; stir. If necessary, microwave at Medium additional 1 minute at a time; stir after each heating. Continue just until chocolate is melted when stirred. (Melting can also be done in double boiler.)

3. Immediately whisk 1 cup butter cubes into chocolate until incorporated. Add in the
   granulated sugar and sea salt and whisk again. Whisk small amount of chocolate mixture into egg yolks until combined. Whisk this egg yolk mixture back into remaining chocolate mixture.

4. Beat egg whites until stiff, adding in flour a little bit at a time while beating. Fold egg
   white mixture into chocolate mixture; spoon into prepared ramekins. Place ramekins in water bath. Bake until almost set, about 50 minutes.

5. Meanwhile, prepare Mocha Truffle Sauce. Remove ramekins from water bath. Top each with 1 tablespoon Mocha Truffle Sauce; sprinkle with sifted powdered sugar.

Mocha truffle sauce
6 oz. dark chocolate, melted
2 oz. milk chocolate, melted
3⁄4 cup Plugrá European Style Butter, cut in small
cubes and softened
3 tbsp. brewed espresso

Directions

1. Melt 6 ounces dark chocolate and 2 ounces milk chocolate in microwave or in double boiler. Place 3⁄4 cup softened butter cubes in food processor; place on low speed, adding in melted chocolate until incorporated. Stir in espresso; serve.

2. To reheat, place in double boiler and whisk while heating. Do not boil.

 

Per Serving: 993 calories, 58g carbohydrate, 17g protein, 84g fat, 52g saturated fat, 10g fiber, 299mg cholesterol, 172mg sodium

Recipe note: If brewed espresso is not available, extrastrong coffee may be substituted.

A good idea: The mocha truffle sauce would be excellent served with ice cream.

 

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Triple Chocolate Hazelnut Torte*

*Exclusive Chef Faith Alahverdian recipe

Click here for printable version of this recipe

Prep time: 10 minutes*

Cook time: 12 minutes
Makes 8 servings

*chill time extra

Ingredients

1 (18-oz.) ShopRite refrigerated chocolate sugar cookie dough
1⁄2 cup heavy cream
2 tbsp. Land O’ Lakes Salted Butter
6 oz. bitter sweet chocolate, grated or chopped finely (highest quality)
1 cup ShopRite cocoa hazelnut spread
Betty Crocker Easy Flow Decorating Icing's and Betty Crocker Décor Sprinkles

 

Directions

1. Preheat oven to 350°F. Roll out sugar cookie dough and press into a tart pan
   with removable bottom. Trim edges and line with parchment paper. Fill with beans
   (or pie weights) and bake until golden brown, about 10 minutes. Remove from
   oven and cool.

2. Meanwhile, heat cream and butter in medium saucepan until warm, and just below a simmer. Remove from heat and stir in chocolate. Stir until chocolate is completely mixed in. Whisk in cocoa hazelnut spread. Pour desired amount onto prebaked cookie crust. Chill at least 1 hour. Decorate as desired with chocolate shavings, toasted hazelnuts and Betty Crocker Easy Flow Decorating Icing's and Betty Crocker Décor Sprinkles.

Per Serving: 662 calories, 71g carbohydrate, 6g protein, 41g fat, 15g saturated fat, 4g fiber,
46mg cholesterol, 284mg sodium

Recipe note: This is a quick and easy dessert that can be made a day ahead.

A good idea: For a crunch, add toasted, chopped hazelnuts to the chocolate mixture
before chilling.