Deep Dark Chocolate (23 page)

Summer Fondue

1 cup heavy (whipping) cream

12 ounces premium dark chocolate, chopped

Suggested Dippers

(Choose At Least 3):

Fresh berries, figs, cherries, or other regional fresh fruit, sliced or cut up for dipping

Caramel Crackers or nut brittle, broken into pieces for dipping

Large, fresh marshmallows

Large fresh mint leaves

One-Bite-to-Heaven Chocolate Yeast Cake, cut into cubes

Homemade or purchased pound cake, cut into cubes

Biscotti, shortbread, or meringue-kiss cookies, available at international groceries such as Trader Joe’s

Additional small dipping bowls of cacao nibs, sea salt, pepper blends, and olive oil

In a small saucepan over medium-high heat, combine the cream and lavender and heat until small bubbles appear around the edges of the pan. Remove from the heat, cover, and steep for 30 minutes. Using a fine-mesh sieve, strain out the lavender, pressing to release any liquid. Discard the lavender.

Place the chocolate in a medium bowl. Reheat the infused cream until simmering. Pour the cream over the chocolate. Let stand for 2 to 3 minutes, then gently whisk until the mixture is very smooth. To keep warm until serving time, set the bowl in a shallow pan of hot water. Serve warm in individual portions or family-style with a selection of dippers.

Fall Fondue

1 cup heavy (whipping) cream

One 4-inch cinnamon stick, crushed with a meat tenderizer

1½ teaspoons peeled and chopped fresh ginger

½ teaspoon whole cloves, crushed with a meat tenderizer

12 ounces premium dark chocolate, chopped

Suggested Dippers

(choose at least 3):

Fresh pears, apples, pineapples, or other regional fresh fruit, sliced or cut up for dipping

Dried figs, prunes, and other dried fruit slices such as apricot, pear, mango, papaya, or pineapple

Whole toasted almonds or other large nuts

Caramel Crackers or nut brittle, broken into pieces for dipping

One-Bite-to-Heaven Chocolate Yeast Cake, cut into cubes

Homemade or purchased pound cake, cut into cubes

Biscotti, shortbread, or meringue-kiss cookies, available at international groceries such as Trader Joe’s

Fresh baguette, sliced

Additional small dipping bowls of cacao nibs, sea salt, pepper blends, and olive oil

In a small saucepan over medium-high heat, combine the cream, cinnamon, ginger, and cloves and heat until small bubbles appear around the edges of the pan. Remove from the heat, cover, and steep for 30 minutes. Using a fine-mesh sieve, strain out the spices, pressing to release any liquid. Discard the spices.

Place the chocolate in a medium bowl. Reheat the infused cream until simmering. Pour the cream over the chocolate. Let stand for 2 to 3 minutes, then gently whisk until the mixture is very smooth. To keep warm until serving time, set the bowl in a shallow pan of hot water. Serve warm in individual portions or family-style with a selection of dippers.

Breakfast Delights and Small Bites

THE PERRY FAMILY’S FAVORITE CHOCOLATE STICKY BUNS

“You Made These?” Chocolate Morning Biscuits

chocolate dream scones with mascarpone spread

Hot Chocolate Waffles with Chocolate-Hazelnut Spread

BITTERSWEET CHOCOLATE–CARAMEL APPLE SLICES

cool-hand chocolate pretzels

The Perry Family’s Favorite Chocolate Sticky Buns

makes
12 sticky buns

THESE TRADITIONAL STICKY BUNS WITH THEIR DARK COCOA-
caramel-pecan topping are sure to become one of your signature recipes. I adapted the recipe from an old Pepperidge Farm cookbook more than thirty years ago and my family tells me we couldn’t have a birthday breakfast without them. While everyone loves the topping, I think the best part is the cinnamon-and-sugar filling dotted with dark chocolate that swirls, jelly-roll style, through each bun.

Buns

2 to 2¼ teaspoons (1 package) active dry yeast

¹
/
₃
cup warm (110° to 115°F) water

¾ cup milk

½ cup (1 stick) unsalted butter, at room temperature

¹
/
₃
cup granulated sugar

3½ to 4 cups all-purpose or bread flour, divided

1 large egg, at room temperature

Topping

½ cup (1 stick) unsalted butter, plus more for the pan

1 cup firmly packed light brown sugar

¼ cup light corn syrup

½ cup chopped pecans or walnuts

Filling

²
/
₃
cup granulated sugar

1½ teaspoons ground cinnamon

2 tablespoons unsalted butter, melted

2½ ounces premium dark chocolate, chopped

TO MAKE THE BUNS:
In a small bowl, sprinkle the yeast over the warm water and stir to combine. In a small saucepan over medium heat, warm the milk and add the butter, sugar, and salt, stirring until the butter melts. Transfer to the large bowl of a stand mixer and let cool to lukewarm.

Add ¾ cup of the flour to the milk mixture and mix on low speed until blended, about 1 minute. Add the egg and beat on medium speed until well combined, scraping down the sides and bottom of the bowl as necessary. Beat in the yeast mixture until well blended. Gradually stir in enough of the remaining flour, a little at a time, to make a soft dough that pulls away from the sides of the bowl.

Using the dough hook on your mixer (or turning it out onto a lightly floured work surface), knead until smooth, satiny, and no longer sticky, 5 to 8 minutes. Transfer the dough to a lightly greased, large bowl and rotate the dough to grease the top. Cover the bowl with plastic wrap and let the dough rise in a warm place until doubled in size, about 1 hour. Once the dough has doubled, press down, replace the plastic wrap, and let it rest for 10 minutes.