December 19, 2006

Recipe News: Chocolate decadence

"Who can resist a show-stopping chocolate dessert, especially at holiday time? There are numerous possibilities for fabulous, decadent finales in some of the season's newest cookbooks.

"Chocolate is popular for the holidays and is favored over vanilla," says Gale Gand, a Chicago-based pastry chef, Food Network host of "Sweet Dreams" and author of the new "Chocolate & Vanilla," with Lisa Weiss (Clarkson Potter/Publishers; $22.50). The book includes 30 chocolate and 30 vanilla recipes.

"Today, the annual worldwide consumption of chocolate is a whopping 60 billion pounds," she writes.

There are more chocolate choices than ever now - in shapes, flavors, textures, beans, percentages of cacao, places of origins, etc.

One of her dessert favorites - an Almond Chocolate Upside Down Cake - sports a chocolate cake base with a gooey-nutty caramel topping that looks decadent and tempting.

"The Mocha Panna Cotta is a killer," she notes.

It's served in small demitasse cups at Tru in Chicago, where Gand is a partner, and 60 percent of the desserts ordered are chocolate. "It's rich and flavorful; bitter chocolate and coffee; sweet, salty, caramel; and crunchy fleur de sel set against the smooth, tangy cream."

A fun dessert or snack for kids is Peanut Butter Cocoa Crisp Treats, a recipe that combines crunchy chocolate cereal with peanut butter and then a drizzling of melted chocolate."

Full article here.

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Posted by Jennifer at December 19, 2006 5:24 PM
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