Sweeten your week with our series of dark chocolate recipes
Americans are giving in to the dark side — of chocolate, that is. No longer satisfied with standard semisweet chocolate or (gasp!) milquetoast milk chocolate, we’re buying ever darker chocolate.
One indication of the trend is that chocolate makers are prominently displaying cacao percentages on their packages, cacao being the basic ingredient in chocolate.
Another is the announcement that Nestle, the world’s largest food company, is entering the gourmet dark baking chocolate market. Two new products, 53 percent cacao dark chocolate and 62 percent cacao bittersweet chocolate, should be on supermarket shelves later this month under the "Chocolatier" label.
To help you indulge your darkest chocolate fantasies, here’s the first installment in a week’s worth of recipes.
CHOCOLATE QUIZ
Sure, you’ve eaten a ton of the stuff. But take this quiz to see how much you really know about chocolate.
What’s the difference between cacao and cocoa?
Cacao is the small tropical tree from which cacao beans come, as well as the pure paste of the beans. Cocoa is extracted from the cacao bean in the form of powder and butter. The term "cocoa" was probably a misspelling by early European traders.
What does the percentage of cacao in chocolate indicate?
The percentage is the fraction, by weight, of chocolate components — chocolate liquor, cocoa butter and cocoa powder — versus other ingredients. The higher the percentage, the richer and darker the chocolate.
What’s the difference between semi-sweet, dark and bittersweet chocolate?
The government requires all three to be at least 35 percent chocolate liquor, so technically there’s no difference, and many bakers use them interchangeably. But typically, semi-sweet and dark are slightly sweeter than bittersweet.
How should chocolate be stored?
Between 60 and 70 degrees. Don’t keep in the refrigerator, where moisture levels are high, or near anything with a powder odor.
Source: Nestle
DARK CHOCOLATE CHEESECAKE
1 ¾ cups dark chocolate chunks (preferably at least 53 percent cacao), divided use
1 ½ cups graham cracker crumbs
1 cup plus 2 tablespoons sugar, divided use
¼cup ( ½stick) butter, melted
3 pkgs. (8 oz. each) cream cheese, softened
½cup sour cream
1 teaspoon vanilla extract
3 large eggs
1/3cup heavy whipping cream
Preheat oven to 350 degrees.
Microwave 1 ¼ cups chunks in small, uncovered microwave-safe bowl on high for 1 minute; stir until just smooth. If necessary, microwave in additional 10- to 15-second intervals. Cool to room temperature.
Combine crumbs, 2 tablespoons sugar and butter in 9-inch springform pan. Stir until blended. Press on bottom and 1 inch up side of pan.
Beat cream, remaining 1 cup sugar, sour cream and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Beat in melted chocolate until blended. Pour onto crust. Place pan in large roasting pan; fill roasting pan with hot water to 1-inch depth.
Bake 45 to 50 minutes or until edges are set but center still moves slightly. Remove cheesecake from water bath to wire rack. Run knife around edge of cheesecake. Refrigerate 1 hour; remove side of springform pan.
Microwave remaining chunks and whipping cream on high for 1 to 2 minutes; stir until just smooth. Cool for 5 minutes, then spread over cheesecake.
Refrigerate at least 4 hours or overnight.
MAKES 16 SERVINGS.
Article source: http://www.kansas.com/mld/eagle/living/food/15544015.htm
