Chocolate Intemperance Recipes

HOW TO TEMPER CHOCOLATE

Steps:

• Tempering Chocolate: Tempering is important because it determines the final gloss, hardness, and contraction of the chocolate. When you melt chocolate, the molecules of fat separate. In order to put them back together, you temper it. There are a variety of ways to do it.
• One of the easiest ways to temper chocolate is to place it in the microwave for 30 seconds at a time on high power until the chocolate is melted. Be very careful not to overheat it. The chocolate should be only slightly warmer than your bottom lip, and it will retain its shape even when mostly melted. Any remaining lumps will melt in the chocolate's residual heat. You can also use an immersion blender to break up the lumps and start the recrystallization process. Usually, the chocolate begins to set, or crystallize, along the side of the bowl. As it sets, mix those crystals into the melted chocolate to temper it. I like to use a glass bowl because it retains the heat and keeps the chocolate tempered longer.
• Another way to temper chocolate is called seeding. In this method, tempering is achieved by adding small pieces of unmelted chocolate to melted chocolate. The amount of unmelted chocolate to be added depends on the temperature of the melted chocolate but is usually 1/4 of the total amount. I usually use an immersion blender to mix them together.

CHOCOLATE INTEMPERANCE

Steps:

• In a medium saucepan, whisk together the cocoa, sugar, cornstarch, and salt. Slowly whisk in the water, then the flavor of your choice, if using, and the milk or cream. Bring to a boil over medium heat, whisking constantly. Remove from the heat and stir in the chocolate, whisking till chocolate melts. Pour into a bowl, and stir ooccasionally as it cools, to prevent a skin from forming. Pour into a jar or other storage container, and lay a piece of plastic wrap right on the surface of the chocolate, again to prevent a skin from forming. Store in the refrigerator for up to a week.
• To serve:.
• Serve as is in very small glasses; it's thick and it's rich. To make one frozen smoothie, place 1/3 cup of chocolate base in a blender. Add about 1 cup ice cubes(and 1 oz. of the spirit of your choice, if desired, and blend till smooth. Alternately, blend with chunks of banana, or a scoop of ice cream.
• Feeling intemperate? Add vodka and coffee liqueur to 1/3 to 1/2 cup chocolate base for the best sweet martini ever! To rim glass with cinnamon sugar, mix
• 1 teaspoons cinnamon with 2 tablespoons sparkling sugar and 1 tablespoons granulated sugar. Wipe the edge of the glass with a wet cloth, then dip it into the sugar mixture.

CHOCOLATE INTEMPERANCE

Steps:

• Mix brownie mix with water and 3 eggs. Bake in 2 foil-lined 9-inch cake pans until done, 350° for 15-18 minutes. Set aside to cool. Melt chocolate with coffee in top of double boiler. Remove from heat. Beat 3 egg yolks until pale yellow. Stir into cooled chocolate mixture. Gradually stir in Kahlúa. In separate bowl beat egg whites, gradually adding sugar until stiff. Whip cream. Gently fold whipped cream into cooled chocolate and then fold in egg whites. Place one brownie layer in springform pan. Pour chocolate mixture over. Top with remaining brownie layer. Chill. This dessert serves about 20 people and freezes nicely.

CHOCOLATE-CHERRY CAKE

Steps:

• Prepare the cake: Heat the oven to 350 degrees. Grease an 8-inch square baking pan with olive oil.
• In a medium bowl, whisk together the sugar, flour, cocoa powder and baking powder until evenly distributed and no lumps remain. To a separate large bowl, add the 1/2 cup oil, eggs, milk, almond extract and salt and whisk until smooth, at least 30 seconds. Gently whisk the dry ingredients into the wet ingredients until the last streak of flour disappears.
• Transfer the batter to the prepared pan and tap gently against the counter to pop excess air bubbles. Bake until a skewer or cake tester inserted in the center comes out clean, 30 to 40 minutes. Let cool completely in the pan.
• Microwave the cherry preserves in a small bowl in 30-second intervals or in a small saucepan over medium heat until looser and slightly liquidy. Spread the preserves evenly over the cooled cake.
• Make the frosting: In a large bowl, combine the sugar, cocoa powder and salt and pour over the hot water. Either by hand or with an electric mixer, whisk until smooth. Add the heavy cream and continue whisking until billowy soft peaks form. When you turn the whisk upside-down, a peak of cream should flop over slightly like a Santa hat. Spread the frosting over the cake and, if using, garnish with the cherries. Serve immediately or cover and refrigerate until ready to serve.