My non-messy version of s'mores on a stick 

1 bag marshmallows, large size
30 lollipop sticks
2 lbs dark or milk chocolate
3 cups crushed graham cracker crumbs

1. Open a bag of marshmallows and insert the lollipop sticks through the center of each marshmallow. Set aside.

2. Melt and temper your choice of dark or milk chocolate. Leave the tempered chocolate in the bowl.

3. Pour crushed graham cracker crumbs on a plate. Set aside. Place a sheet of parchment paper on a tray. Set aside.

4. Take a marshmallow by the stick and dip it into the tempered chocolate, making sure the entire surface of the marshmallow is coated in chocolate. Carefully roll the dipped marshmallow into the graham cracker. Once the chocolate is covered in graham cracker, place it on the parchment lined tray. Continue this process until all marshmallows are finished, then place the tray into the refrigerator for 10 minutes. Enjoy!

CREDIT: Madame Chocolat

MAKES ABOUT 10 CUPS

1 cup popping corn
1 cup sugar
1/3 cup light corn syrup
½ cup (1 stick) plus 2 tablespoons unsalted butter
½ teaspoon salt
1 teaspoon baking soda
1 pound bittersweet, milk, or white chocolate, tempered

1. Line a large baking pan with parchment paper. Set aside.

Pop the corn by your usual method, but use no oil and add no salt. Set aside.

2. Combine the sugar, corn syrup, butter and salt in a heavy-bottomed saucepan large enough to hold the popped corn. Clip a thermometer to the side of the pan, place the pan over medium-high heat, and heat, without stirring, until the mixture registers at 311ºF.

3. Stir in the baking soda, taking care, as it will cause the mixture to bubble up. Then quickly add the popcorn and stir rapidly with a wooden spoon to coat the corn evenly with the caramel. Scrape the caramel corn onto the prepared baking pan, pushing it out evenly over the bottom of the pan to avoid clumping. Let cool completely. Once cool, break up any clumps with your hands.

4. Transfer the caramel corn to a large bowl. Gradually ladle the chocolate over the caramel corn while stirring with a wooden spoon to coat evenly. Continue stirring until all of the corn is nicely covered. Let cool completely.

5. Serve immediately, or store, tightly covered, in a cool spot for a day or two.

CREDIT:  Jacques Torres of Mr. Chocolat
 

2 cups heavy cream 

1/2 cup condensed milk
2 cups light corn syrup
1/2 cup water
2 cups granulated sugar
1/2 cup (1 stick) softened butter, cut into small cubes

1. If combining these recipes into logs, use whatever size pan you used for the nougat. Line the pan with foil that’s been sprayed with cooking spray.

2. Combine the cream and the condensed milk in a small saucepan, and place the saucepan on a burner set to the lowest heat setting to warm the mixture. Do not boil.

3. In a medium-large saucepan combine the corn syrup, water, and granulated sugar, and place the saucepan over medium high heat. Stir the mixture with a wooden spoon until the sugar dissolves.

4. At several points in the caramel-making process, you will want to wash down the sides of the pan to  prevent sugar crystals from forming. To remove the crystals, wet a pastry brush and brush the sides of the pan where the sugar syrup is bubbling. You can repeat this process several times during the  cooking process whenever you see sugar crystals on the sides of the pan.

5. Insert a candy thermometer and reduce the heat to medium. Allow the mixture to come to a boil and continue to cook, without stirring, until the thermometer reads 250 degrees. Your candy will have a light golden color at this point.

6. Once the sugar syrup reaches 250 degrees, add the softened butter chunks and the warm milk-cream mixture. Mixture may bubble up so be careful not to burn yourself. The temperature should go down about 30 degrees.

7. Continue to cook the caramel, stirring constantly so that the bottom does not scorch. Cook it until the thermometer reads 244, and the caramel is a beautiful dark golden brown. This will likely take at least 15 minutes and perhaps more, depending on your stove and pan. 

8. Once the caramel reaches 244 degrees, remove the saucepan from the heat and immediately pour the caramel into the prepared pan. Do not scrape any candy from the bottom of the saucepan. For the best results, allow the candy to sit overnight to set up and develop a smooth, silky texture. 

9. When you are ready to combine the caramel with the nougat, lift the caramel out of the pan using the foil as handles. Flip the top of the caramel onto the nougat and peel the foil layer from the bottom of the caramel. Press down a little to adhere the two layers. Spray a large knife with nonstick cooking spray and cut into strips about ½ - 3/4”” wide and then cut the strips evenly forming log shapes about 1 ½” long. Wipe the blade and re-spray as necessary. Temper milk chocolate and dip pieces or melt confectionery coating which will not require tempering and dip. 

NOTE: This recipe has been adapted for home use. Results will vary depending upon cooking temperatures reached and ingredients used. If you wish to eat the caramels by themselves, cut into 1” squares and wrap in 3” square pieces of wax paper or plastic wrap.

CREDIT: Swiss Maid Fudge
 

We invite you to try this simple way of making something very special for the holidays. You will need:

1 bar of Slitti’s Lattenero (100g) or another high quality chocolate bar such as Domori, DeBondt, Amedei
120-150 ml heated water
Makes 4 small cups of drinking chocolate.

1. Break a bar into pieces and add them to 120-150 ml of water previously heated to not more than 176°F. Whisk briefly until the pieces are dissolved completely.

2. Serve in your finest small coffee cups. Enjoy the enhanced aroma and taste of this hot drinking chocolate just by itself or when paired with waffles, bananas, cake, etc.
 

CREDIT: Anna Bonavita of BonaVita Chocolate

SERVES 6

4 tablespoon soft salted butter
1/3 cup granulated cane sugar
3 large eggs
1 egg yolk
1/3 cup all-purpose flour, sifted
8 oz B.T. McElrath 70% dark chocolate, melted to appx. 100 F

Additional ingredients:
Soft butter for muffin tins
Sugar for muffin tins
Whipped cream, Crème Anglaise, or fresh berries to garnish the plates.

1. Read all instructions.

2. Preheat oven to 400 degrees.

3. Generously butter 6 cups of a standard muffin tin. Dust with granulated sugar, and tap out excess. Set aside.

4. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and granulated sugar until fluffy. Add eggs one at a time, beating well after each addition. With the mixer on low speed, beat in flour until just combined. Beat in chocolate until just combined. Divide batter evenly among prepared muffin cups.

5. Place muffin tin on a baking sheet; bake just until tops of the cakes no longer jiggle when the pan is gently shaken, 8-10 minutes. Remove from oven; allow to rest for 6-8 minutes.

6. Turn out cakes and place on serving plates and garnish.

Present the cakes with your choice of the following:
Dusting with powdered sugar
Dollop of whipped cream
Crème Anglaise
Caramel sauce
Fresh berries  

CREDIT: Courtesy of B.T. McElrath Chocolatier, Inc.

MAKES 1 (9-INCH) TART, SERVING 6 TO 8

Prep Time: 20 minutes
Baking Time: 35 to 40 minutes
Cooling Time: 1 hour
Chill Time: 2 hours
Cooling Time: 20 minutes
Level: ***

Special Toolbox:
9-inch fluted tart pan with removable bottom
rolling pin
wire cooling rack
sifter

pastry shell:
1 vanilla bean, split lengthwise
1 large egg yolk, at room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon almond extract
1/2 cup confectioners’ sugar, sifted
2 tablespoons toasted whole blanched almonds
3/4 cup all-purpose flour, sifted
Pinch of salt
5 tablespoons unsalted butter, cut into pieces, at room temperature

filling:
3/4 cup heavy cream
1/3 cup milk
1/4 cup sugar
1 cup Dark Chocolate Ganache at room temperature
1 large egg, lightly beaten
1/2 teaspoon unsweetened Dutch-processed cocoa powder, for sifting

For the pastry shell:

1. Scrape the seeds from the vanilla bean into a small bowl. Add the egg yolk and stir to blend. Add the vanilla and almond extracts and stir to blend.

2. In the bowl of a food processor fitted with the metal blade, mix together the confectioners’ sugar and almonds and process until the nuts are finely ground. Add the flour and salt and pulse to blend. Add the butter and pulse until the mixture resembles coarse crumbs.

3. Add the egg yolk mixture and pulse just until the dough begins to hold together. Do not over process; the dough should not form a ball.

4. Turn out the dough onto a lightly floured surface and very gently pat the dough into a disk, handling it as little as possible. Wrap the dough in plastic wrap and refrigerate for at least 1 hour or until well chilled.

5. Butter the bottom and sides of a 9-inch fluted tart pan with a removable bottom. Roll out the chilled dough on a lightly floured surface into an 11-inch round. If the dough sticks to the rolling pin, rub some flour on the pin. Transfer the dough to the prepared pan and gently press against the sides, allowing for 1/2-inch overhang. With a fork, prick the bottom of the dough all over and refrigerate the crust again for at least 1 hour.

6. Preheat the oven to 350°F.

7. Set the tart pan on a baking sheet and bake in the middle of the oven for about 5 minutes, until the pastry just begins to firm up. Remove from the oven and, with a sharp knife, carefully trim and discard the overhanging pastry to make a smooth, even edge. Return the pan to the oven and bake for about 15 minutes longer, until the pastry is nicely browned. Transfer to a cooling rack and let cool the crust completely before filling.

8. Do not turn off the oven.

For the filling:

1. In a medium saucepan, bring the cream and milk to a simmer over medium-low heat. Remove from the heat, add the Dark Chocolate Ganache and stir until melted. Let the mixture cool to lukewarm and then whisk in the egg until thoroughly blended.
Pour the custard into the pastry shell and bake in the middle of the oven until the filling is almost set but still trembles in the center, 12 to 15 minutes. Transfer the pie to a wire rack to cool. Sift the cocoa powder over the tart and serve warm or at room temperature.

Chef Secret: You can add another level of flavor by drizzling the tart with a little Red Raspberry Sauce -- which might seem like gilding the lily, but why not?

Dark Chocolate Ganache
Makes about 2 pounds of ganache
Prep Time: 10 minutes
Cooking Time: 15 minutes
Cooling Time: 1 hour
Chilling Time: 3 to 4 hours
Level: *

Special Toolbox:
large, heavy saucepan (3 quarts or larger)
plastic sealable storage container
1 1/4 cups water
2/3 cup light corn syrup
2 tablespoons unsweetened Dutch-processed cocoa powder
1/4 teaspoon salt
1 1/4 pounds bittersweet chocolate (at least 64 percent,), coarsely chopped
1 1/4 teaspoons chocolate extract (see Chef Secret)

1. In a large, heavy saucepan, bring the water, corn syrup, cocoa powder, and salt to a boil over medium-high heat. Whisk until blended. Remove the pan from the heat.

2. Immediately add the chocolate and chocolate extract to the pan and whisk until smooth. Set aside for about 1 hour to cool completely, whisking every 15 minutes or so to keep the ganache emulsified.

3. When cool, transfer the ganache to a rigid plastic or glass container, cover, date, and refrigerate for up to three months.

Chef Secret: Chocolate extract is sold in most supermarkets and confectionery shops. I like to use Star Kay White’s Chocolate Extract, which will keep in the refrigerator for up to three months.
 

CREDIT: From CHOCLATIQUE by Ed Engoron with Mary Goodbody, Running Press, 2011

When I was a senior in high school, I spent a year in Istanbul, Turkey, as an exchange student. Every afternoon when my host sisters and I returned from school, my host mother and aunts spread out a tea that included tiny cured fishes, black olives, white cheeses, charred eggplants, and a variety of börek in every shape and size. My favorites were the little sigara böreks filled with tangy beyaz penir (a Turkish-style feta), pan-fried in oil. Years later, when challenged to come up with an appetizer to serve at an all-chocolate dinner at the Keeper’s House, I decided to pair an earthy Spanish blue cheese with bittersweet chocolate, and roll the mixture up like the little cigar-shaped pastries I loved so much from that life-changing year in the City of Seven Hills.

SERVES 8-10 AS AN APPETIZER

1 package frozen filo dough, thawed
4 ounces Cabrales cheese, or domestic blue cheese, at room temperature
4 ounces cream cheese, at room temperature
freshly ground black pepper, to taste
sea salt, to taste
2 tablespoons olive oil
2 ounces bittersweet chocolate, chopped
safflower oil for frying
1/2 cup apricot or peach jam
1/4 cup dry sherry

1. Remove the stack of filo from the package, unfurl, and cover with a slightly damp, clean dish towel.

2. With a fork, mash the blue cheese and the cream cheese together in a small bowl, and season with a little pepper and salt.

3. Remove one sheet of filo from the stack and lay it on the countertop, with the longer end closest to you. Brush the whole thing with olive oil. Lay another sheet on top of the first.

4. Brush with olive oil.

5. Cut the stacked sheets vertically into thirds. Spread about 1 tablespoon of the cheese filling along the width of each section of the filo on the end closest to you. Place a few bits of chopped chocolate on top of the cheese.

6. Roll the filo into a cigar, pausing in the middle of the sheet to fold the ends in, so that the filling is completely encased in filo. Place the cigar on a cookie sheet and repeat this process with the remaining two sections of filo. Continue to stack, cut, fill, and roll filo until all the cheese and chocolate is used up.

7. Pour about 11/2 inches of safflower oil into a wide, heavy skillet and heat on medium-high heat until the oil reaches 350 on an instant-read thermometer. Fry the cigars in several batches, turning once, until they are golden and crispy. Drain them on paper towels.

8. In a small saucepan, heat the jam and the sherry together until warm. Season with salt and pepper and pour into a small bowl.

9. Place the bowl of dipping sauce in the middle of a large dinner plate. Arrange the cigars around the bowl in a sunburst. Serve immediately. 

CREDIT: ©2011, Kate Shaffer, from Desserted: Recipes and Tales from an Island Chocolatier, Down East Books

1 SERVING

1 ounce Van Gogh triple-shot espresso vodka

1/2 ounce Di Saronno amaretto
1/2 ounce dark creme de cacao
2 ounces coffee

1. Mix ingredients together over ice.
2. Strain into martini glass.
3. Garnish with whipped cream and whole espresso beans.

CREDIT: The Hotel Hershey

1 QUART

2 tablespoons vegetable oil

4 ounces (1/4) Spanish onion, rough-medium dice
2 tablespoons (4) garlic cloves, rough-small dice

1/2 ounce (1) jalapeno, seeds removed, rough-small dice
2 tablespoons dark brown sugar
4 ounces white vinegar
1 tablespoon maple syrup
24 ounces (5) fresh tomatoes, peeled, seeds removed, rough-large dice
4 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
16 ounces vegetable stock
1 bay leaf
2 ounces Hershey’s dark chocolate, rough- chopped

Chef’s Note: This sauce is best with grilled and roasted beef, poultry, pork, veal and shrimp. 

1. Heat oil in medium saucepot over medium heat.

2. Add onion and garlic; sauté until lightly browned, about 5 minutes.

3. Add jalapeno; mix. Sauté for 3 minutes.

4. Add sugar; mix. Allow to caramelize for 5 minutes.

5. Add vinegar and maple syrup. Bring to boil, reduce to simmer. Reduce by half.

6. Add tomatoes, chili powder, cumin, cinnamon and cloves. Mix well and cook for 5 minutes.

7. Add stock and bay leaf. Mix well. Bring to a boil, then reduce to simmer. Cook for 30 minutes or until sauce reaches desired consistency.

8. Remove from heat and let stand for 10 minutes.

9. Slowly add chocolate, mixing until fully incorporated. Let stand for 15 minutes.

10. Remove bay leaf. Puree with hand blender until smooth.

11. Season with salt and fresh ground black pepper. Taste; adjust seasoning if necessary.

12. Allow to cool completely.

CREDIT: Prepared by Kenneth Gladysz, Executive Chef of The Hotel Hershey

Vanilla gelato

Graham crumble
Vanilla marshmallows
Chocolate sauce
Goslings dark rum

1. Put 3 scoops of gelato in blender, add 3 tablespoons of graham crumble, 3 marshmallow pieces and 1/2 ounce of rum. Blend till nice and smooth.

2. Drizzle chocolate sauce in tall milkshake glass, pour shake and top off with whipped cream, graham crumble and 2 marshmallows that have been roasted.

Vanilla Marshmallow

250 g. hot water
50 g. gelatin powder

600 g. granulated sugar
250 g. water
400 g. glucose

dusting powder
12 oz. Powder sugar
4 oz. Corn starch

1. Place gelatin powder in small kitchen aid mixing bowl, add boiling hot water. Attach bowl and whisk attachment to mixer, mix on medium speed.

2. Combine sugar, water and glucose in medium sauce pot, mix till dissolved and clean sides with clean pastry brush dipped in water.

3. Cook mixture to 118c. Add mix slowly to gelatin mixture, whip until fluffy and cool. Pour out mixture onto a 1/2 pan that has been sprayed with pan coating and dusting powder. Spread out evenly and dust the top with dusting powder.

Graham Crumble

1 lb. 4 oz. graham cookie crumbs
6 oz. butter

1. Brown the butter, then add to graham cookie crumbs. Mix until incorporated.

Chocolate Sauce

84 g. half & half
399 g. water
504 g. heavy cream
126 g. granulated sugar
210 g. corn syrup
630 g. dark chocolate
84 g. cocoa powder

1. Place all liquid ingredients in medium sauce pot. Whisk together and bring to a boil.

2. Pour over chocolate, mix until dissolved and add cocoa powder. Stir till dissolved.

3. Strain through a fine mesh strainer. Place in refrigerator.

CREDIT: Executive Chef Anthony Meidenbauer of Holsteins Shakes and Buns