Monday, August 29, 2011

Cooking With Chocolate

After doing a long run Sunday morning, I found myself in the mood to do some cooking. About a month ago, I purchased several Omanhene 80 percent dark chocolate bars. They've been sitting in my freezer ever since, so I decided it was the perfect time to use them in some chocolate-themed recipes.

Sweet and satisfying
First up was Rocky Road Fudge. This version is adapted from Katie Lee's version and is very rich and sweet. One piece is all it takes to satisfy a chocolate craving!

Rocky Road Fudge

8 Tbsp unsalted butter (plus more for pan)
2 cups wh
ite sugar
6 oz 2% evaporated milk (1/2 standard can)
1 tsp vanilla extract
12 oz dark chocolate, chopped
10 oz chopped almonds (you can also substitute pecans, cashews or walnuts)
4 oz marshmallow fluff (1/2 standard container)

Generously grease an 11x7 pan with unsalted butter and set aside.

On the stove top, heat 8 Tbsp butter, sugar, evaporated milk and vanilla. Bring to a light boil then reduce heat and let simmer for 8 minutes, stirring throughout. Remove from heat and stir in dark chocolate until melted into mixture. Add almonds, followed by marshmallow fluff, being careful to not over combine.


Pour fudge mixture into the greased pan and cover with foil. Refrigerate for at least four hours before eating.

A secret ingredient
Next up was Mexican Three Bean Chili. This is one of my go-to recipes because of how simple and fast it is to prepare. The key to its rich flavor is a small amount of dark chocolate.

Mexican Three Bean Chili

1 can garbanzo beans, drained and rinsed
1 can pinto beans, drained and rinsed
1 can dark red kidney beans, drained and rinsed

1 can diced tomatoes (I use the kind with onions, celery and green peppers)
1/2 small yellow onion, chopped
1/2 cup yellow corn

1 oz dark chocolate
1 12 oz can V8 juice
1 Tbsp chili powder
1 tsp cayenne pepper (Try adding 1/4 tsp at a time to achieve the right spice amount)

Combine beans, tomatoes, onions, corn and dark chocolate in a large pot over medium heat. Let cook for five minutes before adding V8 juice, 12oz water (one can), chili powder and cayenne pepper. Bring ingredients to a boil, then reduce heat to low and simmer for 30 minutes.


What are your favorite ways to cook with chocolate?

- ST


2 comments:

  1. That fudge looks delish. I made these Ghiradelli chocolate cookies once that were so rich that they squashed my chocolate craving on the spot. It's been a few years since I've made them - and I like them so much I really don't know why I've waiting this long!

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  2. I hope that recipe will be posted at She's on the Run when you make them again!

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