Ghirardelli's Intense Dark to benefit the National Breast Cancer Foundation

This blog post and chocolate tasting party was sponsored by Ghirardelli.  I am paid to host the party.  
 
With temperatures dropping from the high 100's and October around the corner, it is time to start thinking about Breast Cancer Awareness Month.  This year Ghirardelli is kicking it up by supporting the National Breast Cancer Foundation.  From Sept. 1, 2011 through the end of December 2011, Ghirardelli will donate $1 to the National Breast Cancer Foundation for every purchase of specially marked pink ribbon packages of Ghirardelli Intense Dark.  These specially marked chocolate bars will be available at grocery stores and specialty retailers nationwide.

Courtesy of Ghirardelli 
 
To celebrate Ghirardelli's support to the National Breast Cancer Foundation, Leslie Sbrocco (@BeaThirstyGirl) has  teamed up with Ghirardelli's to throw chocolate pairing parties.  After the parities, Ghirardelli Chocolate and ThirstyGirl.com will host a live tasting party and Tweet Chat on Intense Dark™ chocolate to be held Wednesday, October 5, 2011 at 5 PM PST/8 PM EST. They'll be tasting four varieties of IntenseDark—Evening Dream®, Twilight Delight™, Midnight Reverie® and Toffee Interlude®—and creating and sharing food and wine pairings.

Courtesy of Ghirardelli 
 
Ghirardelli is supporting the National Breast Cancer Foundation (NBCF). From September 1 through the end of December 2011, specially marked pink ribbon packages of Ghirardelli Intense Dark™ found at grocery and specialty retailers nationwide will carry a pink ribbon code worth a $1 donation to the NBCF (up to $100,000 total donation). Follow @BeAThirstyGirl and the hashtag #TGTaste to learn more about this fun event. 

Above were some photos of pairings that I'll be having at my party.  Chocolate smores, chocolate and cheese, and chocolate with wine, and chocolate with root beers are all popular pairings, but I'm going to bring a little twist to my pairing party.  I'll be pairing the darker chocolates with pungent cheeses and salty olives.  I love the chocolate and salt combination, especially salty truffles.  In addition to pairing, I'll also be making some chocolate pork riblets based off of this recipe.  Pork, cheese, olives, and chocolate; it may sound odd, but it could be a winner.

There will be a wonderful surprise in addition to the chocolate pairings.  Michael Chu (@cookingengineer) brought over some pecan praline ice cream he made using the Jeni's Splendid Ice Cream recipe, and it was fantastic!  It was so good, that several other friends bought the book of recipes.  At my party, we'll have two versions of the Jeni's Splendid darkest chocolate ice cream.  Michael Chu will be making the recipe using a home ice cream maker, specifically the Kitchen Aid that attaches to a mixer.  I will be serving a hand churned recipe.  For those who are coming to the party, it will be awesome!

And if you'd like another way to enjoy chocolate while benefiting disease awareness, pencil in the Austin Chocolate Festival on Oct. 15-16th.  The festival has raised $5,000 for the Austin Affiliate of Susan G. Komen, and this year's festival will benefit Multiple Sclerosis (MS) awareness.  See the photo below for a little preview for the festival.  Photo by John M. P. Knox.

Again, don't forget to Follow @BeAThirstyGirl and #TGTaste on Wednesday, October 5, 2011 at 5 PM PST/8 PM EST. 

Chocolate Kaju Katli: my twist on an Indian Dessert

I had my first piece of kaju katli a few weeks ago when a friend I traded some cookie dough for kaju katli, an Indian dessert.  At first, it looked a little like silver cigars, but I assure you that they are quite delicious.  The kaju katli recipe I'm posting here is a traditional cashew paste flavored with cardamom and rose essence covered in chocolate.  This recipe is adapted from Show Me the Curry.  They make it in a very traditional fashion, and they also have a fun video to go along with the recipe.  The basic recipe is the same, but I've changed up some of the methods.  Makes about 16-24 pieces. Ingredients: 1.5 cups of powdered cashews 1 cup powdered sugar 1/2 cup non-fat dry milk (instant milk) 1/8 teaspoon cardamom powder 2 drops rose essence or 1/2 teaspoon rose water 2 tablespoons warm water 1.5 cups of dark chocolate, chopped, chips, or discs Sprinkles, edible gold glitter, or sanding sugar (available at candy/cake stores, hobby stores, and some grocery stores) Hardware: Double broiler Two metal bowls Spatula Oil (to oil your hands) Forks Parchment or Wax Paper Tips: Powder roasted unsalted cashews in a grinder.  I used a coffee grinder to grind small batches.  If you use a food processor, you'll have cashew paste that just won't work.  Be very careful with the rose essence. It is easy to overpower the candy. Rose essence and rose water can be purchased at Indian Grocery stores.  I've also seen rose water at some H-E-B's and at Whole Foods.   In a large metal bowl over a double broiler, combine the cashew powder, dry milk, and powdered sugar.  Allow the mixture to warm thoroughly and mix around the bowl to warm it.  Warming of the mixture helps the oils of the cashews release which is critical for getting a dough to form.  Once the mixture is warm, add the rose essence and warm water.  Add the warm water slowly, mixing it in with the spatula.  Keep mixing until the mixture starts to come together.  Once a dough starts to form, oil your hand or hands and knead the dough.  I usually knead with my right hand and use the left hand to hold the bowl.  Once the dough has about the consistency of play dough, you can start forming it into the desired shape.  I used a spherical 1 tablespoon measuring spoon to shape my cashew dough.  I packed the spoon tightly with the dough, then I pushed it out gently to not ruin the shape.  It made little dome shapes.  You can try to shape the dough by hand, but it will not typically hold well.  If the mixture cools, it may become crumbly.  Warm over a double broiler to shape.  It makes 16-24 pieces depending on how big you make each piece.  Bigger pieces will yield fewer pieces. In another metal bowl over the double broiler, melt the dark chocolate.  Once completely melted, add the shaped kaju katli pieces.  Gently (very, very gently) use a fork to rotate it around in the chocolate or spoon chocolate over it to coat completely.  Remove from the chocolate using two forks to lift it out.  Carefully place each piece on wax or parchment paper.  Decorate with sprinkles, edible gold glitter or colored sanding sugar.  Sanding sugar and edible silver glitter didn't show up well on the chocolate.  The edible gold glitter stood out from the chocolate the best, but it is really up to your preference.  Allow the chocolate to set, and then serve.  For long term storage, store in the refrigerator covered.  Enjoy! Silver wrapped kaju katli. Don't use a food processor. Use a grinder to powder the cashews. My first batch, with gold sanding sugar sans chocolate. Shaped kaju katli. Dipping into chocolate. Covered in chocolate. On goes the edible gold glitter. Finished chocolate covered kaju katli.

Olive you too!

It is only recently that I've become addicted to olives.  Yes, I know, it is an odd addiction.  But a tasty one.  I didn't used to like olives.  I would eat them on pizza and in salads, but more often than not, I just pick them out.  The first time I ate a whole olive that I liked were the fried olives at Fino. 

A few weeks ago, I attended a charcuterie event hosted by Carla Crownover (@gardens123).   Among the many tasty bites that were served, there was a plate of herbed olives.  I must admit, I polished off that plate pretty quickly.  These olives were juicy, flavorful, and unlike most of the other olives I've had before.  Most of the olives I remember eating were on Papa John's Pizza (from my undergraduate days) or out of a can.  Needless to say, I've been converted.  In order to satisfy my olive craving and learn more about the delicious fruits, I made a visit to the olive bar at Whole Foods Downtown (@wholefoodsatx).  I met with Michael (@bepkoboy), Billie, and Forrest for an education in all things olives.  Before we start on the olive tour, I've got to show you the gigantic chocolate paradise near the back of the store.  For the holidays, Whole Foods has some chocolate houses (sorry, gingerbread), chocolate gingerbread men *insert "Do you know the muffin man?" line from Shrek here*, white chocolate snowflakes, chocolate reindeer, chocolate sleds, chocolate guitars, and chocolate trees.  Any of these items would make a perfect gift. *hint hint* Chocolate pieces are sold by weight. 




Are you drooling over the chocolate yet?  Wipe off that drool, and let's get down to business.  Olives are a processed fruit that are highly variable.  With at least 300 species of olives available, the possibilities are endless.  Each specie of olives is also high variable depending on growing conditions.  Terroir (soil conditions, climate, topography), altitude, and seasonality all affect the outcome of the olives.  One species of olive grown in Italy may look completely different and taste different from the same species grown in France.  They are a complicated and complex fruit.  In generic cans, they are just called green or black, but they are much more complicated than that.

Raw or cooked? You're not going to ever find an edible raw olive in Whole Foods, unless you like to eat rocks.  I think there are some rocks in the decor by the escalators. Raw olives are terribly hard and not at all tasty.  There are two basic methods of curing olives for consumption: boiling or drying.  Most of the olives in the bar were boiled, with just a handful of dried ones.  If boiled, olives are picked then immediately boiled (pitted prior if desired) in salt water.  After boiling, the olives are marinated with seasonings, oils, or wine.  That's where we get the variety of flavors in the olive bar.  Some olive are also stuffed with things like feta cheese, blue cheese, almonds, anchovies, peppers, jalapenos, or sun-dried tomatoes.  Most of the olive stuffing is done prior by the distributor (Whole Foods uses a local one), but the marinating in herbs is done at the store. 

Dry cured olives are usually dried with salt then marinated with oil.  These look like big raisins, but I assure you, they are super tasty.  Below are photos of some of the olives available at Whole Foods Austin Downtown.  The selection does change daily, and the cheese stuffed olives are usually prepackaged. 
After my olive education, I posed a question to Michael, Billy, and Forrest.  "What is the most unusual olive pairing you've done?"  They had made some of the typical items such as casseroles with olives, olives in salads, and pasta, but Billy had one that was new to me.  Olives.  Cheese.  Chocolate.  Billy sliced up some Locatelli Pecorino Romano, dipped it into the chocolate fountain, and scooped up some French dried olives (photo below).  It sounds weird, but this combination of salty, sweet, and fat was fantastic.  All components were well balanced, and the chocolate covered cheese almost reminded me of a crumbly cookie in texture.  I'm serving this combination at my next foodie gathering along with some olive oil flat bread (photos at the very bottom).  Another weird thing to do with olives is chocolate olive cake.  That recipe will be coming soon. 

Before we leave, I must rave about the flat bread. I tried the plain (flavored with anise) and the almond flavor.  It is simply delicious.  The ingredients are simple and not overly complicated.  The crunch combined with just a bit of sweet caramel-y flavor is addictive. These flatbreads are located on the shelves just to the right of the cheese case.  Don't say I didn't warn you. 

Locatelli Pecorino Romano, chocolate, and French olives (dry cured).

Just one side of the olive bar.

Olives in chilies. 

These are amazing olives. Watch out for the pits. 

Dried Olives.

Seasoned with chili flakes.

Addictive Flatbread.

Beer and Dessert Meet up - Be there or no chocolate for you.

Beer and Dessert Meet up is Tuesday, Dec. 15th at Uncle Billy's.  The idea of this meet up evolved from boozy cucpakes that I usually bring to meet ups and bleet ups.  After the last meet up where I brought 512 Pecan Porter Brownies, @g_ack decided to make my @BrookylnBrewery Chocolate Pumpkin cake.  Even @thecedardoor had some of my brownies at their Face-Lift party (photo coming soon).  Needless to say, a meet up was in order.

The line up so far is:

   @g_ack @imrphoto @irisa @MeanRachel @chelseabot @valeriekusler

I haven't let the cat out of the  bag of what I'm making yet, but it will most likely be a brand new recipe.  Feel free to join us!

What: Beer and Dessert Meet up
What to bring: Some type of dessert made with beer.

Time: 7:00pm
Place: Uncle Billy's 1530 Barton Springs Road (park in the self-park lot just down the street past Chuy's and ride the complimentary shuttle or street parking)

Great American Beer Fest #9: Schmaltz Brewery and Rogue Ales

I was waiting on some information before I finished writing up my GABF posts. I have it in my email box, so let's finish up the last of GABF 2009!

Here's some photos from the Schmaltz Brewery and Food pairing. Four delicious beers were paired with some delicious meats. One of the meats was a tongue of sorts, I think. At least that's what I was told. One of the meats was a hot dog - made with Kobe beef. It was the first hot dog I've eaten in over a decade, and I'm glad that it was good. No need to break my hot dog boycott for a mediocre hot dog. It was awesome.

Cooking before the show begins.

And what's beer without a joyful toast?

Here's some photos from the Rogue Ale Chocolate and Beer pairing session.  Chocolate and beer are becoming a popular pairing, and it's easy to see why.  The roasty chocolate beers pair well with sweet chocolate.  I have some plans in mind for a Rogue Ale Chocolate Stout Lava cake served with a creme brandy sauce.  Stay tuned for that.  Following photos by John Knox.

Sebbie explains the beers.

Chocolate and Beer with Sebbie.  There's a reason why I'm so giddy!

Hanging with @TheArtofBeer. 

Chatting with @Homebrewchef

Kicked up French Toast stuffed w/ Goat cheese and topped w/ Ice cream

The inspiration for this concoction came from Restaurant Jezebel.  Their honey - lavender goat cheese stuffed French toast - made with sweet Challah bread, served with Sri Lankan cinnamon ice cream and Vermont maple syrup was simply heaven.  I could smell the sweetness from the syrup and the cinnamon from across the restaurant.  I loved it so much I had to make a boozy version of my own.  This version has four types of alcohol: two bourbons, porter, and pecan praline liquor.  I like to go all out.  :o)  This recipe is pecan praline liquor dipped Challah bread French toast stuffed with bourbon cinnamon goat cheese topped smothered with 512 Pecan Porter chocolate sauce topped with Pecan Praline ice cream and a maple bourbon pecan.  Enjoy! Ingredients: French Toast: 6 thick slices Challah Bread (or sub Brioche) 2 eggs 1 tablespoon milk 1 teaspoon pecan praline liquor (substitute brandy or sugar if desired) butter or pan spray Goat Cheese Filling (makes enough for 2 batches of this recipe): 4 oz soft goat cheese (cheve) 1/4 teaspoon cinnamon 1/2 tablespoon bourbon 1/2 tablespoon agave nectar or honey Porter Chocolate Sauce (makes 4-5 cups of chocolate sauce): 2 cups dark bittersweet chocolate (chips, discs, or chopped) 2.5 cups Pecan Porter (substitute another porter or stout if needed) Ice cream and toppings: Pecan Praline, Buttered Pecan, or vanilla ice cream I used maple bourbon pecan.  You may substitute other candied nuts, sprinkles, or whatever else you like.  Chocolate sauce preparation: In a double broiler, melt the chocolate over low heat.  Once the chocolate is melted, slowly stream in the porter slowly and whisking in vigorously.  The chocolate might get clumpy or break.  Don't fear, just keep mixing.  For a thinner sauce, use more beer.  Keep in mind that when it comes to room temperature, the chocolate will harden up.  If the chocolate it too thick when cooled and you want thin it out, you can warm it up in a double broiler, water bath, or microwave.  Add more beer, and proceed to whisk.  For a syrupy mixture, the ratio needs to be at least half or more (much more) beer. I store mine in a canning jar on the counter.  No refrigeration needed.  The Goat Cheese Filling is very simple to make.  Just mix all the ingredients together.  Refrigerate until needed. French Toast preparation: In a bowl, beat the 2 eggs, 1 tablespoon of milk vigorously incorporating air.  Substitute brandy or sugar if desired.  The sugar will help the toast brown and caramelize quickly.  The mixture should become a pale yellow color.  In a heated pan, add butter or pan spray.  You know which one tastes better.  Quickly dip both sides of the bread into the egg mixture, then place in the pan.  Do not dip the bread slowly or leave it in the egg too long.  Challah is a soft bread that will soak like a sponge.  Cook each side of the bread at medium temperature until both sides are golden brown.  Cooking at high heat will blacken the outside while the inside still isn't cooked.  Assembling: Each serving is uses two slices of French toast (easily shareable for 2 or even 3 people).  Place one slice on a plate, and top with about 1 oz or more of goat cheese.  Spread goat cheese around so that it evenly covers the French toast.  Cover with another slice of French toast.  Spoon about 3 tablespoons (or more if you really want it) of porter chocolate sauce over the French toast.  Top with a scoop of ice cream and a maple bourbon pecan.  Enjoy! The ingredients. Mmm..... golden, brown, and delicious. Topped with the goat cheese. Stacked and ready to  be dressed. Another angle. I bought a real ice cream scoop just for this photo. And another angle. It's melty time. There can never be too many photos of beer and chocolate.