So a few weeks ago I made my wife a big three course Valentine’s meal. We started off with an appetizer of pan seared scallops with flash fried lemon zest. Our main course was a roasted garlic and rosemary crusted rack of lamb, served over creamed potatoes with a side of roasted asparagus and mushrooms. The grand finale was, what I am calling, a study in chocolate. It was a four part dessert, consisting of a cup of Mexican sipping chocolate with cayenne whipping cream, followed by a chocolate covered strawberry, then the famous chocolate souffle with creme anglaise from Hot and Hot Fish Club (recipe can be found in their cookbook, Click Here) and finally some dark chocolate bark infused with lavender blossoms and topped with sea salt. If you are interested in making the entire study in chocolate you can get Hot and Hot’s recipe in the book, chocolate covered strawberries are easy enough, and below are my two other recipes for the sipping chocolate and the sea salt and lavender bark. Enjoy!
Mexican Sipping Chocolate
1 disc of Taza Guajillo Chili Chocolate (Found at Whole Foods)
3/4 cup Heavy Cream
1 teaspoon of Cayenne
1 teaspoon Cinnamon
1 teaspoon Vanilla Extract
Pinch of Kosher Salt
Break up the chocolate disk and melt in a double boiler until smooth, and take off of the heat. Add rest of ingredients and whisk vigorously. Serve in espresso cups with a dollop of Cayenne Whipped Cream
Cayenne Whipping Cream
1/2 cup Heavy Cream
1 teaspoon Cayenne
1 tablespoon powdered sugar
Whip all three ingredients together until thick.
Dark Chocolate Bark Infused with Lavender and Sea Salt
8 oz of Dark Semi Sweet Chocolate morsels
1 tablespoon roughly chopped lavender flowers (roughly 2 stems)
1 teaspoon coarse sea salt
Place a small sheet pan upside down in the freezer. Melt the chocolate in a double boiler until smooth. Take off the heat and quickly stir in the lavender buds. Take the sheet pan out of the freezer, give the back a quick spray with spray oil and spread the chocolate with an icing spatula over the cold pan until it is about 1/8 inch thick. Before it cools sprinkle the sea salt over it and put it back in the freezer until hardened. Take out and break into lengths of bark. Enjoy!