Posts Tagged ‘chocolate’

I think it probably goes without saying that having the web-slinger in the MCU is going to be super exciting. After years of lousy films featuring your friendly neighborhood Spiderman, one last reboot of the character might just be what they need to keep thing on the right track. With the brief glimpse of Tom Holland we got in Civil War, I have high hopes for Homecoming and beyond.

Next up in Mighty Marvel Superheroes’ Cookbook is probably the most simplistic recipe I’ve ever written about on C&K. Two instructions, no ingredients. Seriously.cookbook02

When I first got this book. This recipe was the way I would describe it to people; Step One: Make Pancakes.


Please ignore my mediocre artistic talents.

Needless to say, this will work with whatever pancake recipe you like and whatever chocolate sauce you have on hand. It’s really that simple.

Pancakes, from Chefsteps

  • Pastry Flour, 200 grams*
  • Granulated Sugar, 30 grams
  • Malted Milk Powder, 20 grams (optional)
  • Baking Powder, 12 grams
  • Kosher Salt, 6 grams
  • Whole Milk, 240 grams
  • Eggs, whole 108 grams (2 each)
  • Butter, unsalted, melted, 60 grams

Sift together dry ingredients. Whisk together milk and eggs and combine with dry ingredients, mixing just enough to combine. Add melted butter and mix just enough to combine evenly. Heat a nonstick skillet over medium heat. Add batter, about 1/4 cup at a time. Allow to cook on the first side until bubbles begins to form around the edges. Using a spatula, flip pancake and continue cooking 1-2 minutes (if you’re feeling daring, flip that badboy right in the pan).

*If you don’t have pastry flour, you can substitute 176g All-Purpose Flour and 24g Corn starch

Chocolate Gravy

makes about 3 cups

  • Butter, unsalted, 8 tablespoons
  • Granulated Sugar, 1 cup
  • Cocoa Powder, 1/2 cup
  • All-Purpose Flour, 1/4 cup
  • Whole Milk, 2 cups
  • Vanilla Extract, 1/2 teaspoon

Melt butter in a medium sauce pot. Whisk together sugar, cocoa and flour. Add dry ingredients to melted butter, whisking until smooth. Add milk slowly, whisking until fully incorporated. Bring to a simmer and cook until thickened, about 2-3 minutes. Add vanilla, stirring to combine. Let cool slightly before serving.

Using the same pancake batter, we can knock another recipe out pretty quickly.


The only glimpse we’ve seen of a cinematic Galactus is in the 2005 Fantastic 4 adaptation where he appears as a cosmic hurricane, rather than a physical being. However, gigantic, stuffed pancakes are certainly a breakfast worthy of the devourer of planet.

The Cookbook offers a few suitable suggestions for filling these mammoth pancakes, but I went with the same formula I use for building the ultimate breakfast sandwich: meat, cheese, egg, something sweet, something spicy.


Admittedly, this one really wasn’t super photogenic. For fillings, I’ve got ham, swiss, a runny egg, and a mango & hot pepper chutney.


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Cooking has always been one of a very few things that’s a constant in my life. I knew I wanted to be a chef by the age of 9 or so, and since then I’ve always cooking, reading, watching and learning everything I can about this crazy world of food. And while it can be a huge struggle to balance the life of a professional chef with still being interested in food and cooking when at home, it’s worth it when you  get to do what you love. But when work life get to be too much, nothing makes your sparse days off better than sitting down with a cold beer and one of my other great passions: Video games!

I think the way that I got into video games at such a young age is that my dad is/was a huge nerd. He always had lots of computers and parts he was working on, and on an old MSDOS machine, the first game I ever remember playing was Magic Candle II: The Four and Forty, and very D&D-esque dungeon crawling RPG. Since then I have always enjoyed video games. Initially just for the entertainment value, as I’ve gotten older I’ve come to appreciate them more as an art form in their own right; Truly immersive, interactive storytelling unlike any other medium. With food and video games both being such great passions, I’ve been looking forward to this week’s cooking challenge since I knew it was coming up.

For two things that are so important to me, I knew that I needed to do something really fun and exciting. One of my favorite games is also one of the more outwardly simplistic games out there. One that provides equal joy or both casual players and dedicated veterans alike. Run, jump, shoot. That’s it. I’m talking about none other than Valve’s cult hit Portal. In Portal, you play as Chell, a test subject for Aperture Science’s handheld portal device, a gun that allows you to create portals between any two points.  Cubes, buttons, lasers, and deadly neurotoxins  fill the landscape of the eerie test chambers with the promise of being rewarded for your efforts with cake. And if you’ve ever been on the internet at all, I’m sure it comes as no surprise that the cake is, in fact, a lie.


As it appears in an unplayable portion of the game (which can actually be accessed though a glitch in the programming), The Cake is a Black Forest cake decorated with whipped cream and cherries, inspired by a Chinese bakery near the studios where the game was developed. So setting out to make the cake that the internet fell in love with, I had two goals in mind. The first being that it had to look the part. That was fairly simple: Homemade German chocolate frosting, whipped cream, maraschinos. Boom. The second criteria, and arguably the more crucial, was that the cake had to be a lie. The best way I could think to accomplish this, was to not make a cake at all. Rather than an actual black forest cake, this is an incredibly  bootleg version of Heston Blumenthal’s Perfect Black Forest Gateau. Here’s the run down: Shortbread cookie crust spread with apricot jam, chopped 3 Musketeers chocolate bar, a layer of cherries, a layer of hot fudge, a layer of brownie to cover everything, then a layer of kirsch infused vanilla custard, then topped with the frosting, whipped cream and more cherries.

It’s really more  like a dessert casserole than a cake, an it’s certainly not anything like the gateau. It’s also an awful lot of effort to put into what is essentially a big joke, but for those efforts you’re more than rewarded with how great it tastes.

This was a triumph. I’m making a note here: huge success. It’s hard to overstate my satisfaction.

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We all know and love tacos. They’re one of the many, many foreign foods that have readily entered American culture and persisted for generations. Whether you hail from the southwest and grew up with the more traditional styles of Mexico, or you’re like me and longed for the nights when your parents would bust out the big red Taco Bell kit-in-a-box, everyone has their favorites.  The best tacos I’ve ever had came from Tacos Garcia, a small white truck in Yountville, California, about a block down the street from The French Laundry: fresh corn tortillas, slow roasted pork, pineapple, radish and cilantro; super traditional Al Pastor. If you’re unfamiliar with tacos, I don’t think I have enough skill as a writer to illustrate exactly how amazing they are and what exactly you’re missing out on. So with that being said, I think it wouldn’t do me any favors to try and go on and on before getting into the recipe. I’ve had my share of experience working with traditional taco styles, so this week I wanted to play around with probably the least traditional form they’ve taken over the past three decades: The Choco Taco.


A Choco Taco is a specific kind of ice cream sandwich built to resemble a taco. Normally wrapped in a thin waffle cone type shell, filled with vanilla ice cream and topped with a hard chocolate shell. Lacking the ability to make a waffle cone myself, I opted for a thin, sweet pancake-like wrapper. Taking a cue from the folks over at Food52, once the cakes were done cooking, I draped them over the spine of a book to help them form as they cooled. For the filling, I wanted to try Avocado ice cream. I  already knew that avocado and chocolate make a surprisingly awesome pairing, so it really wasn’t that much of a leap. Sweet, but not too sweet, and a healthy dose of the rich avocado flavor made it perfect for dessert. After a quick dip in dark chocolate and a topping of hazelnuts, the tacos are ready to go. They hold up really well in the freezer, but if you’re at all like me, they won’t last very long. Feel free to play around with your favorite kinds of ice cream and various different toppings! I bet this would go great with cinnamon and chili, sort of like Aztec-style cocoa drinks.

Avocado Ice Cream

makes about 6 cups

  • Avocado, ripe, 4 each (small to medium)
  • Sweetened Condensed Milk, 1 14oz can
  • Heavy Cream, 1 1/2 cups
  • Whole Milk, 1/2 cup
  • Granulated Sugar, 3/4 cup
  • Vanilla Extract, 1 teaspoon
  • Lemon Juice, 1/2 teaspoon

Peel and pit avocados. Puree in a blender or food processor until smooth. Add remaining ingredients and process until thoroughly combined. Churn in ice cream machine according to manufacturer’s instructions.

Pancake Shells

makes about 6 shells

  • All-Purpose Flour, 2/3 cup
  • Granulated Sugar, 1/2 cup
  • Kosher Salt, 1/8 teaspoon
  • Butter, unsalted, 2 tablespoons
  • Whole Milk, 1/4 cup plus 1 teaspoon
  • Almond Extract, 1/4 teaspoon
  • Vanilla Extract, 1/2 teaspoon
  • Egg White, 2 each

Sift together dry ingredients. In a separate bowl, melt butter. Combine with milk, extracts and egg whites, mixing thoroughly. Add wet mixture to dry mixture, mixing just enough to combine. Heat a nonstick skillet over medium-high heat. Cook batter about 2 tablespoons at a time, spreading out as thinly as possible, about 1 minute on each side. While cakes are still warm, drape over the spine of a book while cooling to form shells. Fill with ice cream to form tacos and allow to set 15 minutes in the freezer.

Chocolate Coating

  • Dark Chocolate chips, 10 oz
  • Coconut Oil, 3 tablespoons

Melt chocolate and coconut oil together over a double boiler. Dip pre-frozen ice cream tacos in chocolate to coat, and top as desired with nuts, sprinkles, or candy.

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Sometimes, the weirdest combination of foods can end up with something fantastic. The 48th week of Reddit’s 52 Weeks of Cooking Challenge is all about unexpected combinations, and I have a bit of experience with the idea. When I was a kid, I was always into combining weird things to see how they tasted together. On the more tame end of the spectrum, potato chips and ketchup (which I found out later in life is actually a pretty common thing). On the weirder end, peanut butter and ham sandwich. Processed deli ham, super sweet peanut butter, white bread. Gross. Thinking back on the idea now though, with the right type of ham, peanut butter and bread, it might not be all that terrible. But I digress.

One of my favorite flavor combination is that of sweet and savory. The perfect showcase of that combo is with barbecue. Sweet sauces, savory smoked meat, what could be more perfect. In that same vein, desserts incorporating savory elements can be just as enticing (except bacon ice cream. Bacon ice cream will always be awful). However, I’ve never really played around with the idea of adding sweet, dessert-like elements to traditionally savory dishes. In 2012, I had another blog with terrible photos and  garbage writing that I really put no effort into. While it wasn’t specifically a food or cooking blog, I did actually do a fair bit of cooking for it. When the week for unexpected combinations came up, I knew just the dish I wanted to play with again.


The theme of the day for the original post was “Become a Choco-holic”. I hate the term “choco-holic”, mostly because there’s no such thing as chocohol, but also because I don’t think anyone has ever been addicted to chocolate. Even once. But I understood where they were doing with. For breakfast, I had chocolate cereal with chocolate milk. Lunch was a BLT with chevre and nutella. Dinner was the crowning jewel though: Chocolate Braised Short Ribs with White Chocolate Polenta. I really like the idea, but I think the execution was lacking at best. Now that I have a more solid base of skills and a little bit better idea on how to make things turn out the way that I want to, I wanted to take another stab at the chocolate short ribs. By far, the best way I’ve found to cook short ribs is using the sous vide method. Vacuum sealed, and cooked in a 144F water bath for 3 full days, the ribs come out velvety smooth, falling off the bone, and with the perfect mid-rare coloring that we all know and love. Modernist Cuisine says to cook the ribs sans seasoning, but I rubbed mine with salt, black pepper, a little chili powder, sugar and dark cocoa powder. Most spice blends featuring cocoa powder won’t add any sugar, to draw more on the bitter flavors of the chocolate. I wanted mine to be chocolate ribs, so I added equal parts sugar and cocoa. While I was on the kick for modernist methods, I decided to try their polenta. I toasted the cornmeal with a little oil, then divided it between two mason jars with a little stock. Loosely sealed, the jars were then pressure-cooked until creamy and delicious. The original recipe called for cheese and herbs, but I opted for smooth white chocolate to finish my polenta. Everything went together perfectly. The beef was ultra rich and savory with a nice chocolate finish, and the polenta was as creamy, if not creamier, than any traditionally made polenta I’ve ever had. As far as crazy combinations go, this is sure to stick around as one of my favorite. The peanut butter and ham sandwich? Probably not so much.

Braised Chocolate Short Ribs

makes 2 portions

  • Beef Short Ribs, 4 each
  • Dark Cocoa Powder, 1 tablespoon
  • Granulated Sugar, 1 tablespoon
  • Chili Powder, 1/2 teaspoon
  • Black Pepper, 1/2 teaspoon
  • Kosher Salt, 1/2 teaspoon

Combine cocoa, sugar, chili powder, salt and pepper, mixing evenly. Rub ribs with spice blend, tapping on a hard surface to knock off any excess rub. Vacuum seal ribs. Cook in a 144F water bath for 72 hours. Remove ribs from bag, draining liquid and collagen. Serve hot over chocolate polenta.

White Chocolate Polenta

makes 2 portions

  • Coarse-ground Cornmeal, 5/8 cup
  • Clarified Butter, 2 tablespoons
  • Vegetable Stock or Water, 10oz
  • White Chocolate, finely chopped, 3 tablespoons

In a saute pan over medium heat, toast cornmeal with clarified butter. Divide toasted cornmeal between two pint-sized canning jars. To each jar, add 5 ounces of stock. Seal jars completely, then loosen lids 1/4 turn. Add 1 inch of water to the bottom of a pressure cooker with a trivet. Place jars in pressure cooker and seal. Set to 15PSI. Cook polenta for 12 minutes, starting timing when the cooker reaches full pressure. Once done cooking, run cool water over the cooker to depressurize. Remove jars, and transfer polenta to a small sauce pot. Heat over medium heat, adding white chocolate and mixing until melted and combined evenly. Serve warm.

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“And when you grow up, you have to drink beer.” So says the Governator himself, so who can argue? If you follow the Facebook Page, it’s no secret that I love beer. I really love beer. I love drinking beer, I love brewing beer, I love reading about beer, I love talking about beer. If you’re into beer, chances are we’ll be friends if we aren’t already. I think that my love of beer started when I was a kid: my dad brewed beer pretty often at home and I always loved helping him out in the kitchen whenever I could. That time brewing with my dad kind of set me up with a mindset on what beer should be, and what beer can mean to people. Even through college (most of the time), I’ve always said that I would prefer to drink two good beers than ten crappy ones. Luckily, I live in a state with some of the best beer in the country, two of which being ranked #1 in the world last year, and this affords me many opportunities to sample all that the vast world of beer has to offer. But with such proliferation of crappy beers in America, it’s understandable why people assume that craft beer enthusiasts are all snobs. And while it’s true that there are those among us who will be douchebags about the beer we drink, on the craft side as well as the domestic, beer lovers are generally kind, sociable people, if not a bit too enthusiastic at times. The term “beer snob” makes it seem like I’m the one doing something wrong for loving a certain thing and wanting the best version of that thing that’s available to me. Sure, Anakin Skywalker is an okay character and the prequels have some merit in their own way, but a cheap, watered-down version of something will never hold up when compared to the genuine article, and I don’t think anybody should be called a dick for preferring Luke.

While the craft beer industry had made great strides in bringing lesser-known styles out of the woodwork and into the hands of consumers, there are still countless styles across the world that have yet to be explored by the American audience. One such style that comes quickly to my mind is the Belgian Lambic. Named after the village of Lembeek, near Brussels, Lambic is a style that is seldom brewed outside of Pajottenland region of Belgium. If you know much about beer, you probably know that brewers are incredibly picky about their yeast. Carefully cultivated strains of yeast are used by breweries around the globe to produce precise, consistent flavors and fermentation in their beer. Lambic, however, takes a sharp turn down the opposite fork in the road. After the wort is cooled, it’s exposed in open-air fermentation vessels in order for wild yeast and bacteria to inoculate the brew. This gives lambic it’s distinct sour flavor, setting it apart from almost all other styles of beer on Earth. My first exposure to this style of beer came as a huge shock. I forget which beer it was specifically, but in formal dining service class in school we did a tasting of a few beers on the menu and one was a lambic. Our professor warned us that it was sour and most people probably wouldn’t enjoy it, but I thought myself to be a pretty open-minded beer drinker and assumed it would be great. After a big swig from the glass, I couldn’t have been more wrong. If I didn’t know any better at the time, I would have thought somebody swapped my glass with vinegar, it was that sour. It was so off-putting that it made me wonder if there had been a mistake in the brewing process, to which I was assured that there hadn’t been. But it was interesting enough to make me go back for a second taste, and to start seeking out different varieties of lambic when I had the opportunity. Now, lambic has become one of my favorite styles. Admittedly, when I’m in the mood for “a beer”, lambic isn’t my go-to, but I’ve found myself in lambic moods before, and nothing quite beats a cold, sour beer on a warm, sunny day. With lambic being so completely different from other beers, I also really enjoy cooking with it.

lambic brownies

Certain types of lambic add fruits into the fermentation for added color, flavor, and fermentable sugars. Common varieties include apple and raspberry, but my favorite by far is Kriek Lambic, with sour cherries. It may be a bit intimidating to some, considering the beer is sour to begin with, but the cherries add a really great flavor as well as an extra punch of sourness. I’ve had a few different chocolate cakes that were made with stout beer, which creates a rich, deep flavor incomparable to any other dessert. While lambic is the polar opposite of stout, cherries and chocolate are a classic pairing and I figured that adding a dose of Kriek to dark, fudgy brownies would evoke a similar flavor to the chocolate stout cake. Much to my dismay, the sourness of the beer didn’t come through in the final product. However, the rich flavor of the cherries shone through as a bright contrast to the heavy chocolate and the slight funk from the wild yeasts added a subtle undertone that offset the whole thing very nicely. If you’re looking to expand the horizons of your beer palette, but are wary of trying something so incredibly, unequivocally out-there, these brownies may be the push off the diving board that you need. You’ll thank me later.

Dark Chocolate Kriek Lambic Brownies

makes about 2 dozen brownies

  • Dark Chocolate, 8 oz
  • Semi-Sweet Chocolate, 8 oz
  • Butter, unsalted,6 tablespoons
  • All-Purpose Flour, 1 cup
  • Cocoa Powder, unsweetened, 3/4 cup
  • Kosher Salt, 1/4 teaspoon
  • Eggs, 4 each
  • Granulated Sugar, 1 cup
  • Kriek Lambic, 10 oz

Preheat oven to 375F. Over a double boiler, melt chocolate and butter together, mixing until smooth. In a large bowl, sift together flour, cocoa powder and salt. In the bowl of a stand mixer, combine eggs and sugar and whip until fluffy. Add melted chocolate to egg mixture. While mixing on medium speed, gradually add flour mixture. After flour mixture is incorporated, add lambic, mixing until incorporated (batter will look thin initially, but will thicken as it mixes). Line a 9×9 baking dish with aluminum foil. Transfer batter to prepared baking dish and bake at 375F until a toothpick pulls clean from the center, about 35 minutes. Transfer to a wire cooling rack and allow to cool before cutting into squares.

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On a global scale, Australia is a relative newcomer. While native islanders have inhabited the country for nearly sixty thousand years, Australia only became an independent nation in 1901. At it’s deepest roots, Australian cuisine is known as Bushfood or Bush Tucker. Aboriginal tribes sustained themselves on local flora and fauna, such as fruits, berries, roots, and the iconic kangaroo. After European exploration of the land began, an era of colonization was ushered in, and with it, European culinary traditions. In that respect, Australian cuisine hasn’t changed very much in the past hundred or so years. Take a seat at any restaurant in Sydney and it would be hard not to noticed English, French, Italian and other European influences. The native cuisine isn’t far behind though. With some of the most vast coastlines in the world, Australia is home to a bounty of fish and seafood not found anywhere else in the world. I can’t claim that I know very much about traditional or modern Australian cuisine, although the country itself has fascinated me since childhood. I’ll admit that for the 10th week of Reddit’s 52 Weeks of Cooking Challenge, I took to the wikisphere to do some research. While kangaroo and alligator were a bit out of my reach, I found a classic dish that could also push me into the world of desserts that I’ve not explored thoroughly enough.

The humble Lamington is nearly as common of a dessert as you can find in Australia (or so I’ve read). So common, that they are akin to Girl Scout Cookies in America, often being sold a fundraisers dubbed “Lamington Drives”. A Lamington is a small square of yellow sponge cake that’s been dipped in chocolate and coated in finely ground coconut. The story goes that the delectable pastries are named after Charles Wallace Alexander Napier Cochrane-Baillie, 2nd Baron Lamington, who held office as Governor of Queensland from 1896 to 1901, when Australian gained it’s independence. French-born chef Armand Galland, Lamington’s live-in chef, was asked to whip up a quick dessert for unexpected guests. Galland cut up leftover sponge cake from the day before, dipped it in chocolate and covered it in coconut. While coconut was not a common ingredient in French cuisine, Galland was familiar with it because his wife was Tahitian. Ironically, Lamington was believed to have hated the dessert bearing his name, referring to them as “those bloody, poofy, woolly biscuits”. The recipe seemed simple enough, and I’ve been meaning to work on my pastry skills lately, so I decided to give them a shot.


This has to have been one of the most straightforward dishes I’ve made in a long time. Basic yellow cake batter, basic frosting, coconut. As long as you’re familiar with basic baking techniques, this recipe is a walk in the park. The final product: spongy, chocolatey, and delicious. Traditionally, Lamingtons are made with desiccated coconut. With that not being available, I opted for the regular, shredded variety. For anyone looking to add a quick, easy dessert to their arsenal, I would highly recommend trying this bit-sized Australian classic!


makes about 2 dozen

Sponge Cake

  • All-Purpose Flour, 2 cups
  • Baking Powder, 2 teaspoons
  • Kosher Salt, 1/4 teaspoon
  • Butter, softened, 1/2 cup
  • Sugar, 3/4 cup
  • Eggs, 2 each
  • Vanilla Extract, 1 teaspoon
  • Whole Milk, 1/2 cup

Preheat oven to 350F. Sift together flour, baking powder and salt. In the bowl of a stand mixer, beat butter until smooth. Gradually add sugar while mixing to cream together with butter. Add eggs and vanilla and continue mixing until evenly mixed. Alternate adding flour mixture and milk until both are completely incorporated. Grease and flour a 9×13 baking dish. Transfer batter to baking dish and spread evenly with a rubber spatula. Bake at 350F until center is set, about 25 minutes. Allow to cool in the baking dish for about 10 minutes, then invert cake onto a wire cooling rack and allow to cool completely.

Chocolate Icing

  • Powdered Sugar, 4 cups
  • Dutch Process Cocoa Powder, 1/3 cup
  • Butter, 3 tablespoons
  • Whole Milk, 1/2 cup

Combine all ingredients over a double boiler. Heat over low heat until butter is melted and all ingredients are mixed thoroughly.


  • Yellow Sponge Cake, from above
  • Chocolate Icing, from above
  • Shredded* Coconut, about 2 cups

Cut cake into 1-2 inch cubes. Working quickly, dip each piece of cake into chocolate icing, then transfer to a parchment-lined baking sheet and coat with coconut. Allow to set about 20 minutes before serving. Store in an airtight container

*Desiccated coconut is dried, unsweetened, and finely ground coconut. If you can find it, feel free to use it in place of the shredded coconut.

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As far as herbs and spices go, none may be more common than garlic. Native to central Asia, garlic has found it’s way into cuisines spanning the globe. For over seven thousand years, humans have cultivated garlic not only for it’s flavor, but for it’s medicinal properties as well: studies have shown that garlic can be used to help lower cholesterol, ward off the common cold and was even used by Native Americans as an expectorant and remedy for respiratory problems.  While the health benefits are all well and good, most people use garlic for it’s sweet, pungent flavor (a certain TV chef comes to mind, commonly adding upwards of twenty cloves of gaahhlic to dishes just to get a rise out of the audience). Garlic can be used raw, but when cooked the natural sugars begin to caramelize and create a totally new flavor. With garlic as the theme for week 9 of Reddit’s 52 Weeks of Cooking Challenge, a world of savory and sweet options are at our fingertips!

For this week, I wanted to really try something out of the box; something that I had never seen attempted before. At work, we’ll occasionally roast off a large batch of garlic to use for salad dressings, croutons, and anything else we can come up with. Whenever there’s a fresh batch,I catch myself picking at the roasted garlic, claiming that I could “seriously eat this stuff like candy”, which got me thinking: Why not make garlic into a candy or dessert?

garlic truffles

I had heard once that First Lady Eleanor Roosevelt was prescribed three chocolate-covered garlic balls per day to improve her memory. The flavor combination seemed odd to me, but I decided to give it a whirl. I made a basic batch of chocolate truffles, and folded in about one head worth of roasted garlic. It didn’t give off much of an aroma, so I was worried at first that the flavor wouldn’t be as strong as I wanted it to be. I was quickly relieved of any doubts. As expected, the chocolate flavor is dominant right up front, but as it begins to melt in your mouth, the rich, sweet garlic begins to come through with a lingering aftertaste. I was pleasantly surprised: What I originally thought would have been totally weird and unpleasant turned out to be really unique and enjoyable. I think the next time I make chocolate, I may try adding other savory ingredients like herbs or other vegetables. The world is my oyster! Except I wouldn’t actually put oysters in the chocolate….

Dark Chocolate & Roasted Garlic Truffles

makes 12-24 truffles, depending on size.

  • Garlic, peeled, yield from 1 head
  • Vegetable Oil, as needed
  • Dark Chocolate, 8 oz
  • Heavy Cream, 1/3 cup
  • Butter, unsalted, 6 tablespoons
  • Kosher Salt, a pinch
  • Dutch Process Cocoa Powder, as needed

Preheat oven to 350F. Place garlic into a shallow baking dish or loaf pan. Cover with vegetable oil. Cover pan with aluminum foil and roast garlic in the oven until deep, golden brown, checking periodically, about 1 hour. Remove garlic from oil and pat dry with a paper towel. Reserve oil for later use.* In a double boiler, combine cream, butter, salt and chocolate. Heat until chocolate is melted, mixing with a rubber spatula until smooth. Crush roasted garlic into a paste and combine with chocolate mixture. Transfer to a wide, heatproof dish. Allow to cool slightly at room temperature, then transfer to the fridge and allow to cool completely, about 1 hour. Using a melon baller, dough disher, or spoon, portion chocolate mixture into 12-24 balls. Roll each ball to form. Allow to set in the fridge until completely cooled, about 1 hour. Roll truffles in cocoa powder to coat, tapping on a hard surface to shake off excess cocoa. Store refrigerated, up to 1 week.

*I like to do this in big batches so I have plenty of roasted garlic on hand whenever the mood strikes me.

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