Chocolava Food

CHOCOLATE FONDUE

Steps:

• To make the sauce, in a small bowl, combine the chocolate and 1/2 cup milk or cream and melt gently in a barely simmering water bath or microwave on Medium (50 percent) power for about 2 minutes.
• Stir until smooth.
• Add more liquid if the sauce seems too thick or look curdled.
• Remove from the heat and stir in the vanilla.
• Use warm fondue immediately or set aside until needed and rewarm briefly.
• Have forks, skewers, or pretty (or goofy) swizzle sticks available for guests to dip with.
• If the fondue gets too thick or cool, reheat gently (without boiling) for 1 minute in the microwave on Medium (50percent) power or set in a pan of barely simmering water.
• Leftover sauce keeps several days in the refrigerator.
• It is a prefect topping for ice cream.
• Note: This is a versatile recipe that can be tailored to your taste and the type of chocolate you are using.
• For the most intense chocolate fondue, use milk, rather than half-and-half or cream, and omit the butter.
• For even greater intensity, choose a bittersweet chocolate labeled anywhere from 66 percent to 70 percent and use the greater amount of liquid called for.
• Butter or cream results in a softer, mellower chocolate flavor.
• Ideas for dipping: Kumquats or segments of seedless clementines, oranges, or ruby grapefruit- If possible, separate the citrus into segments without breaking the membrane.
• If you set the segments on a rack to dry in a warm place or in the oven, preheated to 200° F, then turned off for several hours, the membrane will dry like crisp paper and the juices will burst in your mouth when you take a bite.
• Chunks of pineapple Chunks of fresh coconut or large curls of dried coconut Chunks of banana Dried fruit such as apricot, mango, papaya, pineapple, or Bing cherries Strips of good-quality candied orange, grapefruit or lemon peel Cubes of pound cake or angel food cake, or toasted cubes of brioche or challah Cigarette cookies, fan wafers, graham crackers or digestive biscuits, or pretzels Marshmallows or meringues Toasted shaved almonds (to sprinkle on after dipping).

CHOCOLAVA

Steps:

• Heat oven to 350°F. Spray cookie sheets with nonstick cooking spray or line with parchment paper. In a large bowl of a food processor or a large bowl, combine the flour, sugar, brown sugar, cocoa, baking powder and salt, breaking up any lumps of brown sugar. Add the butter and pulse or stir with a fork, pastry cutter or whisk until the mixture is well combined and crumbly. If using food processor, spoon flour mixture into large bowl.
• Add eggs and vanilla; stir by hand just until the dough comes together. The dough will be fairly dry and it will seem at first that there is not enough moisture, but if you keep stirring or use your fingers, eventually the dough will come together.
• Place the 1/4 cup powdered sugar into a shallow dish. Roll dough into 1 1/2-inch balls and roll in powdered sugar to coat. Place them about 2 inches apart on a cookie sheets. Bake for 12 to 14 minutes, until just set around the edges but still soft in the middle. Let set 1 to 2 minutes on cookie sheets. Transfer to cooling rack to cool.

CHOCOLAVA COOKIES

Steps:

• preheat oven to 350 degrees F.
• Line cookie sheets with parchment paper.
• In large bowl, combine flour, sugars, cocoa, baking powder, and salt, breaking up any lumps.
• Stir in butter until mixture is combined and crumbly.
• Add egg whites and vanilla, stir by hand until dough comes together.
• Place a few tablespoons of icing sugar in shallow dish.
• Roll dough into 1 1/2 inch balls, then roll in icing sugar to coat.
• Place 2 inches apart on cookie sheets.
• Bake 12 to 14 minutes.
• Cool.