Archive for the ‘Chocolate’ Category

Spinach Pear Salad with Chocolate Vinaigrette

01 Jan

Brought to us by Jason

1 ounce milk chocolate, chopped
3 tablespoons balsamic vinegar
3 tablespoons canola oil
1 teaspoon honey
1/4 teaspoon salt
1/8 teaspoon pepper
1 package (6 ounces) fresh baby spinach
1 large pear, sliced
3 tablespoons dried cranberries
2 tablespoons sliced almonds, toasted

In a microwave, melt chocolate; stir until smooth.

Whisk in the vinegar, oil, honey, salt and pepper; set aside.

Divide spinach among four salad plates. Top with pear, cranberries and almonds.

Drizzle with dressing.

Yield: 4 servings.

Source:  TasteOfHome


Chocolate Grapes

01 Jan

Brought to us by Jeanette

From Cooking Club – Chocolate

1 pound stemmed and chilled seedless grapes
4 ounces 60 percent semisweet chocolate, melted
1 to 2 tablespoons unsweetened cocoa powder

Wash and dry the grapes well; place in a large bowl. Line a large baking sheet with a silicone mat or parchment paper.

Add the melted chocolate to the grapes, 1 tablespoon at a time, carefully scraping down the sides of the bowl and stirring through the center of the grapes so that they are evenly coated.

As the chocolate begins to set (which will be almost immediately), place the cocoa powder in a small strainer and sift the powder, little by little, over the surface of the grapes.  Gently toss or stir the grapes as you continue to sift until all of the grapes are well coated and separated.

Spread the grapes on the baking sheet, cover with plastic wrap and refrigerate until the chocolate has completely set, or up to 1 day.

Source:  TheCitySisters


Brie Toasts with Pear & Chocolate Wine Sauce

01 Jan

Brought to us by the beautiful Jeanette

½ cup red wine
4 tbsp. sugar
2 tbsp. chopped bittersweet chocolate
1 loaf French bread, sliced into 40 slices
¼ cup olive oil
1 pkg. (13.2 oz.) Alouette Baby Brie, Original
4 tbsp. almonds, finely chopped
¼ tsp. allspice
2 ripe pears, peeled and finely diced

1. Preheat oven to 350º F.

2. Combine wine and sugar in a non-reactive saucepan and reduce over medium heat for 10 minutes.

3. Remove from heat and cool slightly. Stir in the chocolate to blend and set aside.

4. Brush bread slices with olive oil and broil until golden brown on both sides. Cool.

5. Cut wheel of Alouette Baby Brie into 4 quarters. Cut each quarter into 10 slices. Lay slices on a chilled plate.

6. In a small skillet, over medium heat, toss the chopped almonds until golden brown.

7. Remove from heat, add allspice and blend. Set aside to cool.

8. Peel and finely dice pears.

9. Assembly: Place the French bread slices on a cookie sheet. Spread a ½ teaspoon of the chocolate wine sauce on each slice.

10. Divide the minced pear equally among the slices.

11. Lay a slice of brie on top of each “crouton” and sprinkle with toasted almonds.

12. Heat in oven for 5 minutes.

Makes 40 appetizers

Source: HoustonTexasFood