February is the month we Americans treat those we love to chocolate. In France, they take their obsession with chocolate very seriously and indulge YEAR ROUND! This photo was taken on A Taste of Paris 2015 in the Laduree Chocolate shop; a location devoted completely to chocolate including topiaries made entirely of this rich confection. I wanted one of everything!
I will be sharing some of my favorite chocolate recipes and ideas over the next few weeks, I hope you indulge in my rich dark chocolate brownies AND consider joining me for my BUBBLE Party on March 17th, we’ll be making chocolate cups stuffed with fluffy ganache!
It’s a BUBBLE Party! Thursday, March 24th 6:30-8:30 If you love bubbles, you are going to adore this class. Three of my favorite, affordable brute sparkling wines will be tasted; the equivalent of 2 flutes each will be served as we prepare tasty tidbits that pair beautifully with bubbles. The effervescence will begin with fabulous Eggs Benedict with Avocado Hollandaise Sauce. Sensational Fontina Artichoke and Mushroom Pizza will be enjoyed by all. We will top grilled polenta with Ratatouille, slow simmered for jam packed flavor. Tangy Goat Cheese Bruschetta topped with Heirloom tomatoes and balsamic reduction will be a tasty bite. Elegant tidbits like crunchy cucumbers topped with smoked salmon and dill and melon wrapped in prosciutto pair wonderfully with bubbles. We will craft rustic Frangipane and Apricot Tarts and Dark Chocolate Cups stuffed with fluffy Ganache for a sensational sweet ending. Class Fee $58.00
¾ cup butter
1 ½ cups sugar
¾ cup flour
¾ cup dark unsweetened cocoa powder
½ teaspoon salt
1 teaspoon vanilla
1 cup semi-sweet chocolate chips
1 cup coarsely chopped pecans
Preheat oven to 325 degrees. Spray a 9×13 glass baking dish with non-stick cooking spray. Melt butter in a microwave safe bowl. Add cocoa powder to melted butter and mix well. Stir in sugar and then eggs. Add flour salt and vanilla and mix to combine. Add chocolate chips and nuts and spread batter into dish. Bake for 24-28 minutes until edges are beginning to brown.