WHITE CHOCOLATE-ORANGE VINAIGRETTE
MAKES 1 ¼ CUP ¼ cup Champagne wine vinegar 1/3 cup reserved mandarin orange juice ¼ tsp. salt 2 Tbsp. sugar ¼ cup white chocolate chips 3 Tbsp. olive oil In a small saucepan over med-low heat, combine vinegar, orange juice, salt, and sugar. Gently heat until sugar is dissolved, stirring often. Stir in white chocolate and stir until melted. Remove from heat. Set aside to cool but do not refrigerate or chocolate will set. Before serving, slowly whisk in the olive oil. Spoon desired amount over the salad and toss. 
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SQUASH WITH BROWN BUTTER & COCOA NIBS
SERVES 4-6 SIDE SERVINGS 1 winter squash (about 2 pounds), halved and seeded 1 Tbsp. extra-virgin olive oil 1 Tbsp. firmly packed dark brown sugar 1 tsp. kosher salt 2 Tbsp. butter 1 generous Tbsp. (about ¼ oz) cocoa nibs Flake salt Preheat the oven to 400 degrees. Cut the squash into ½ inch chunks. Add the squash to a sheet tray and drizzle on the olive oil, salt and brown sugar. Toss to coat well. Roast until the squash is tender and the edges are nicely browned, about 30 minutes. Melt the butter in a small saucepan over medium heat. Continue to cook until the foam subsides, you start to see brown specks at the bottom of the pan, and the butter smells nutty. Add the cocoa nibs and cook for 10 seconds just to warm them through, then spoon the mixture over the squash, garnish with flake salt and serve immediately. 
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EGGPLANT CAPONATA
Serves 6-8 3 cups olive oil 2 lbs. eggplant, cut into 1” cubes 1 large yellow onion, chopped 1 rib celery, roughly chopped Kosher salt and freshly ground pepper, to taste 3 Tbsp. tomato paste, thinned with ¼ cup water 1 cup crushed canned tomatoes 6 oz. green olives, pitted and roughly chopped ½ cup white wine vinegar ½ cup golden raisins ¼ cup salt-packed capers, rinsed and drained 3 Tbsp. sugar 2 Tbsp. finely grated unsweetened chocolate ½ cup finely shredded basil 2 Tbsp. pine nuts Heat oil in a 12” skillet over medium-high heat. Working in batches, add eggplant and fry, tossing occasionally, until browned, 3-4 minutes. Using a slotted spoon, transfer eggplant to a large bowl; set aside. Pour off all but ¼ cup oil, and reserve for another use. Return skillet to heat, add onions and celery, and season with salt and pepper; cook, stirring often, until beginning to brown, 10 minutes. Reduce heat to medium; add tomato paste and cook, stirring, until caramelized and almost evaporated, 1-2 minutes. Add crushed tomatoes and continue cooking for 10 minutes. Stir in olives, vinegar, raisins, capers, sugar, and chocolate, and cook, stirring occasionally, until thickened, about 15 minutes. Transfer to bowl with eggplant, along with basil and pine nuts, and mix together. Season with salt and pepper, and let cool to room temperature before serving. 
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COCOA NIB & FENNEL ENCRUSTED PORK TENDERLOIN
Serves 4 2 Tbsp. cocoa nibs 2 tsp. fennel seeds 1 ½ Tbsp. light brown sugar 1 tsp. unsweetened cocoa powder ½ tsp. salt 1/8 tsp. ground cinnamon 1/8 tsp. cayenne pepper 2 Tbsp. canola oil 1 to 1 ¼ lbs. pork tenderloin, trimmed of excess fat 1. Pre-heat your oven to 425 degrees. Line the inside of a roasting pan with aluminum foil. If you don’t have a roasting pan, a deep ovenproof baking dish will also work. 2. Using a mortar and pestle or a spice grinder, grind the cocoa nibs and fennel seeds until coarse. Transfer to a small bowl and add remaining ingredients through the cayenne pepper. Stir to combine and set aside. 3. Using your hands, rub the tenderloin with 1 Tbsp. of canola oil. Next, rub the cocoa nib/spice mixture all over the tenderloin, massaging it into the meat and making sure everything is evenly coated. I know, this is messy. But trust me, it’s so worth it! 4. Heat a large non-stick skillet over medium-high heat with the remaining tablespoon of canola oil. Place the tenderloin in the skillet and cook, turning to achieve even browning on all sides of the pork. Your kitchen should smell heavenly at this point. I usually let it cook about 2 minutes on each side. You really don’t want to cook it much longer than this, because the sugar and chocolate in the rub will start to burn. 5. Transfer the browned tenderloin to your roasting pan and place in the pre-heated oven. Roast until a thermometer inserted into the thickest part of the tenderloin reaches 145-150 degrees. For me, this takes approximately 13-15 minutes, but it’s a good idea to check the temperature with your thermometer after 10 minutes, as pork tenderloin cooks quickly and ovens can vary. 6. Once your tenderloin is cooked, remove it from the oven, tent with foil and allow it to rest for 5-10 minutes at room temperature. Cut the pork tenderloin into slices and serve immediately. Although, the leftovers are equally delicious the next day! |
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COCOA CRISP BACON
¾ CUP BROWN SUGAR 2 TSP DARK COCOA POWDER ½ TSP GROUND CHIPOTLE PEPPER 2 POUNDS THICK CUT BACON Preheat oven to 350 degrees. Place baking racks in foil lined rimmed cookie pans. Mix together sugar, cocoa powder and chipotle pepper. Cut bacon into thirds. Press 1 side into mixture for a thin layer, brush off excess. Lay bacon on baking rack, sugar side up, close but not touching. Bake 30-45 minutes. Watch closely so bacon doesn’t burn. Bacon may seem quite soft but it will firm up as it cools. Let cool completely before serving. Makes 64 pieces. 
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CHOCOLATE ZUCCHINI BREAD
1 OZ UNSWEETENED CHOCOLATE 3 EGGS 2 CUPS WHITE SUGAR 1 CUP VEGETABLE OIL 2 CUPS GRATED ZUCCHINI 1 TSP VANILLA EXTRACT 2 CUPS ALL-PURPOSE FLOUR 1 TSP BAKING SODA 1 TSP SALT 1 TSP CINNAMON ¾ CUP SEMISWEET CHOCLATE CHIPS 1 CUP CHOPPED PECANS Preheat oven to 350 degrees. Lightly grease two 9X5 inch loaf pans. In a microwave-safe bowl, microwave chocolate until melted. Stir occasionally until chocolate is smooth. In a large bowl, combine eggs, sugar, oil, zucchini, vanilla and chocolate; beat well. Stir in the flour, baking soda, salt, and cinnamon. Fold in the chocolate chips and pecans. Pour batter into prepared loaf pans. Bake in preheated oven for 60-70, or until a toothpick inserted into the center of a loaf comes out clean. Makes two loaves. |
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ANCHO-CHIPOTLE SALSA WITH CHOCOLATE & FRIED ALMONDS
1 dried ancho chili, stemmed, seeded 1 cup vegetable stock ¼ cup canola oil 1/2cup raw almonds Kosher salt or sea salt 2 oz. unsweetened chocolate, chopped 2 Tbsp. unsweetened cocoa powder 2 pounds tomatoes (roma), coarsely chopped 1 large white onion, chopped 4 cloves garlic 1/2cup apple cider vinegar 1 Tbsp. agave 2 chipotle peppers in adobo sauce 1 jalapeno, stemmed and seeded 1 tsp. salt Toast ancho chili in dry skillet over medium heat until reddish in spots, 1-2 minutes. Add stock and bring to a boil. Transfer to blender or food processor and let sit until softened, about 15minutes. Blend until smooth. Meanwhile, heat oil in large cast iron or heavy bottomed skillet over medium-high heat. Add almonds and fry, stirring constantly, until dark brown on all sides, about 3minutes. Transfer immediately to paper towels to drain; sprinkle with salt. Add almonds to blender with ancho puree. Blend until smooth. Add chocolate, cocoa powder, tomatoes, onion, garlic, vinegar, agave, chipotles, and jalapeno. Pulse until combined. Season with salt. Serve immediately, or refrigerate up to overnight and serve at room temperature. |
BLACK BEAN CHILI WITH CHOCOLATE & COCONUT
Serves 8-10 2 Tbsp. olive oil 1 large white onion, chopped 4-5 cloves of garlic, minced 3 carrots, peeled and chopped 3 stalks celery, chopped 4 oz. can diced green chilies Two-25 oz. cans black beans, with liquid 28 oz. can ground, peeled tomatoes 1 Tbsp. chili powder (or more to taste) 1 ½ tsp. cumin 1 tsp. cinnamon 2 tsp oregano ¼ cup coconut flakes 2 Tbsp. unsweetened cocoa powder 2 Tbsp. 60-70% dark chocolate, grated Heat olive oil over a medium heat in a large soup pot. Add onions and sauté for 4-5 minutes, then add garlic and sauté for another minute. Add carrots, celery, diced chilies, black beans, tomatoes, chili powder, cumin, cinnamon, oregano and coconut flakes, cook 3 minutes. Stir well, and then bring to a boil. Reduce heat to a simmer, and cook for about 45 minutes. Turn off the heat and mix in the cocoa powder and grated chocolate. Taste and adjust seasonings. May be garnished with shredded cheddar cheese, minced green onions, minced cilantro, diced avocado, fresh salsa, sour cream, toasted coconut flakes and/or chocolate chips. |
CHOCOLATE BARBECUE SAUCE
Makes 2 cups
2 Tbsp. unsalted butter
2 cloves garlic, minced
1 small yellow onion, minced
1 oz. semisweet chocolate, chopped
1 1/2cups ketchup
1/3 cup packed brown sugar
¼ cup brewed coffee
2 Tbsp. honey
2 Tbsp. cider vinegar
2 Tbsp. unsweetened cocoa powder
1 Tbsp. Worcestershire sauce
2 tsp. dry mustard
2 tsp. chili powder
2 tsp. kosher salt
1 tsp. ground black pepper
½ tsp. ground coriander
¼ tsp. cayenne
Melt butter in a 4-qt. saucepan over medium-high heat. Add garlic and onions; cook until soft, 4-6 minutes. Stir in chocolate, ketchup, sugar, coffee, honey, vinegar, cocoa, Worcestershire, mustard, chili powder, salt, pepper, coriander and cayenne; cook, stirring occasionally, until thickened, about 3 minutes. Use right away or store refrigerated in an airtight container up to 1 week.
Makes 2 cups
2 Tbsp. unsalted butter
2 cloves garlic, minced
1 small yellow onion, minced
1 oz. semisweet chocolate, chopped
1 1/2cups ketchup
1/3 cup packed brown sugar
¼ cup brewed coffee
2 Tbsp. honey
2 Tbsp. cider vinegar
2 Tbsp. unsweetened cocoa powder
1 Tbsp. Worcestershire sauce
2 tsp. dry mustard
2 tsp. chili powder
2 tsp. kosher salt
1 tsp. ground black pepper
½ tsp. ground coriander
¼ tsp. cayenne
Melt butter in a 4-qt. saucepan over medium-high heat. Add garlic and onions; cook until soft, 4-6 minutes. Stir in chocolate, ketchup, sugar, coffee, honey, vinegar, cocoa, Worcestershire, mustard, chili powder, salt, pepper, coriander and cayenne; cook, stirring occasionally, until thickened, about 3 minutes. Use right away or store refrigerated in an airtight container up to 1 week.
