Deep Dark Chocolate (30 page)

In a small saucepan over medium-low heat, heat the milk, cinnamon, cloves, and red pepper flakes until small bubbles form around the edges of the pan. Remove from the heat and let steep for 15 minutes. Strain the milk through a fine-mesh sieve and discard the spices.

Rinse out the saucepan and return the milk to it. Reheat until small bubbles form around the edges of the pan. Remove from the heat and stir in the chocolate until completely smooth. Add the vanilla and brown sugar and stir until completely smooth. Let the hot chocolate rest, uncovered, for 10 minutes to develop its flavor and texture. Then briefly reheat over medium-low, while stirring constantly. Serve in warm cups.

Time-To-Tarry Drinking Chocolate

For an intriguing ending to a special meal, serve this sublime drinking chocolate in espresso cups. It is lighter in color than its three companions but I think it may be my favorite. With its subtle note of fresh tarragon, the drink takes on a surprisingly sophisticated taste.

½ cup heavy (whipping) cream

Twelve 6-inch sprigs fresh tarragon Small pinch of salt

3 ounces premium dark chocolate, finely chopped

Finely grated orange zest

In a small saucepan over medium-low heat, heat the cream, tarragon, and salt until small bubbles form around the edges of the pan. Remove from the heat, cover, and let steep at least 30 minutes or up to 2 hours. Strain the cream through a fine-mesh sieve and discard the tarragon.

Rinse out the saucepan and return the cream to it. Stir in the milk and heat until small bubbles form around the edges of the pan. Remove from the heat and stir in the chocolate until completely smooth. Let the hot chocolate rest, uncovered, for 10 minutes to develop its flavor and texture. Then briefly reheat over medium-low heat, while stirring constantly. Pour into warm cups. Add a pinch of orange zest to each cup and serve.

Espresso Float with Dark Chocolate Ice Cream and Vanilla-Bean Whipped Cream

serves
1

IF YOU HAVE AN ESPRESSO MACHINE OR COFFEE MAKER,
this is one of the simplest and best chocolate coffee drinks you can make. Serve it in a glass, use a spoon to dip down and taste each layer, then hold the glass like a beverage and sip. The combination has everything. It’s cool, creamy, hot, rich, deep, dark, and delicious.

2 scoops dark chocolate ice cream of your choice (my favorite is Deep, Dark Chocolate Ice Cream)

3 to 4 tablespoons Vanilla-Bean Whipped Cream (below) or CacaoNib Whipped Cream

2 chocolate-coated espresso beans for garnish (optional)

Put the ice cream in an old fashioned or rocks glass. Pour the hot espresso over the ice cream. Top with the whipped cream, garnish with the espresso beans (if desired), and enjoy.

Vanilla-Bean Whipped Cream

1 cup heavy (whipping) cream

1 vanilla bean, split lengthwise and seeds scraped out

Pinch of salt

In a small saucepan over medium-high heat, combine the cream and vanilla bean and seeds, and bring the mixture to a boil. Remove from the heat, cover, and steep for 30 minutes. Taste to make sure it is strongly flavored (when chilled, the flavor will be muted). Remove the bean and refrigerate the cream, covered, for at least 4 hours or overnight. When ready to serve, whip the cream until it begins to thicken, then add the salt and sugar. Continue beating until soft peaks form. Refrigerate until ready to use.

Clean-Chic Chocolate Martini

serves
1

WORK WAS DONE FOR THE WEEK, AND FRIDAY NIGHT
cocktail hour had arrived. “Let’s have some fun,” Debrah Vanchura said to her husband, Joe. “Let’s think up a chocolate martini.” It sounded good to me, but I wondered what they would use for an olive.

Debrah and Joe own Clean Chic, a state-of-the-art cleaning service in Portland, Oregon. Debrah also owned a catering company for a number of years, and she concocts great things in the kitchen. We owe this memorable martini to her love of deep, dark chocolate.

Crushed ice

1 tablespoon powdered sugar

1 tablespoon unsweetened cocoa powder