![\"hazelnut\"](\"http:\/\/mycookingmagazine.com\/wp-content\/uploads\/2013\/03\/hazelnut.jpg\")
<\/a>Hazelnut Dark Chocolate Soup<\/b><\/p>\n1 \u00bd pounds lightly toasted hazelnuts
\n2 tablespoons olive oil
\n1 chipotle pepper in adobo sauce
\n1 bulb fennel, cleaned and sliced thinly
\n1 white onion, peeled and sliced
\n1 cup heavy cream
\n2 oranges, juiced
\n32 ounces mushroom or vegetable stock, or water
\n1 bar dark chocolate (such as Ghirardelli 86% cacao)
\n1 cup orange oil (optional, recipe follows)
\nSalt and pepper to taste<\/p>\n
<\/p>\n
In a heavy stock pot, heat olive oil on medium heat, and add onions, fennel and chipotle. Cook until tender, then add hazelnuts, salt and pepper, and cook for 5 minutes on medium heat to caramelize. Add orange juice, heavy cream, and stock and bring to high heat until bubbles form. Then lower heat to a simmer and cook for 12-15 minutes. Remove pot from heat. Break up chocolate into the stock pot and stir to incorporate. Pour mixture into a blender, and blend until smooth (approximately 2-3 minutes). Garnish with orange oil and grated chocolate.<\/p>\n
To make orange oil:<\/i> Zest two oranges into 1 cup olive oil, and bring just to a simmer. Remove from heat, blend (in a blender), and let cool. The orange oil will keep for two weeks and can be used for salads or over chocolate ice cream.<\/p>\n
<\/p>\n
Braised Short Ribs with Chocolate and Rosemary<\/b><\/p>\n
6 pounds bone-in short ribs<\/p>\n 1 1\/2 cups finely chopped onions<\/p>\n 1\/4 cup finely chopped shallots<\/p>\n 1\/4 cup finely chopped celery<\/p>\n 1\/4 cup finely chopped peeled carrots<\/p>\n 3 garlic cloves, minced<\/p>\n 2 cups dry red wine<\/p>\n 3 cups low-salt chicken broth<\/p>\n 2 cups chopped drained canned diced tomatoes<\/p>\n 2 tablespoons chopped fresh parsley<\/p>\n 1 very large fresh thyme sprig<\/p>\n 3 tablespoons shaved or grated bittersweet chocolate<\/p>\n 2 tablespoons unsweetened cocoa powder (preferably Dutch-process)<\/p>\n 1 teaspoon finely chopped fresh rosemary<\/p>\n <\/p>\n Heat heavy large pot over medium heat. Add pancetta and saut\u00e9 until crisp. Using slotted spoon, transfer pancetta to paper towels to drain. Sprinkle ribs with salt and pepper. Working in batches, brown ribs in drippings in pot over medium-high heat until brown on all sides, about 8 minutes per batch. Transfer to plate. Add onions and next 4 ingredients to pot. Cover, reduce heat to medium, and cook until vegetables are soft, stirring occasionally, about 10 minutes. Add wine. Boil uncovered until liquid is reduced by half, scraping up browned bits, about 5 minutes. Add broth, tomatoes, parsley, thyme, bay leaf, and pancetta. Return ribs to pot, cover partially, and simmer 1 1\/2 hours. Uncover and simmer until rib meat is tender, stirring occasionally, about 1 1\/2 hours longer. Transfer ribs to plate; discard bay leaf. Spoon fat from surface of sauce. Boil sauce until beginning to thicken, about 8 minutes. Reduce heat to medium. Add chocolate, cocoa powder, and rosemary; stir until chocolate melts. Season to taste with salt and pepper. Return ribs to pot. Simmer to rewarm, about 5 minutes.<\/p>\n <\/p>\n Chocolate Barbecue Sauce<\/b><\/p>\n 1 tablespoon butter, soft<\/p>\n 4 each garlic cloves, minced<\/p>\n \u00bd each Spanish onion, small dice<\/p>\n 2 each Roma tomatoes, stem removed, small dice<\/p>\n 1 \u00bd ounces dark brown sugar<\/p>\n 4 teaspoons ancho chili powder<\/p>\n 4 ounces apple cider vinegar<\/p>\n 8 ounces barbecue sauce<\/p>\n 14 ounces vegetable stock<\/p>\n \u00bc teaspoon cumin, ground<\/p>\n \u00bc cinnamon, ground<\/p>\n 1\/8 teaspoon cloves, ground<\/p>\n 2 ounces of 82% dark chocolate<\/p>\n 2 tablespoons cilantro, fresh, chopped<\/p>\n \u00be teaspoon salt<\/p>\n \u00bd teaspoon pepper, fresh ground<\/p>\n <\/p>\n Melt butter in small sauce pan over medium heat. Add garlic and onion, saut\u00e9 5 minutes until golden brown. Add tomatoes, stir, and saut\u00e9 an additional 5 minutes. Add sugar and chili powder, mix well, and cook for 5 minutes. Add vinegar, reduce for 5 minutes, mixture should have a paste consistency. Add barbecue sauce, stock, cumin, cinnamon, cloves, salt and pepper. Mix well. Bring to a boil and reduce to a slow simmer for 30 minutes. Add chocolate and cilantro; allow to simmer for 5 minutes. Remove sauce from heat and let stand for 10 minutes. Puree sauce, transfer to a clean container and cool. For best results, refrigerate for 12 hours before using.<\/p>\n F&M<\/i><\/b><\/p>\n","protected":false},"excerpt":{"rendered":" By Chef Judi Gallagher – I\u2019m not a big fan of chocolate in traditional forms of delivery such as fancy … <\/p>\n<\/a>1\/4 cup diced pancetta (Italian bacon; about 1 1\/2 ounces)<\/p>\n<\/a>1 bay leaf<\/p>\n<\/a>Rib lovers beware \u2013 this barbecue sauce made with premium dark chocolate is not for the faint of heart! Dark, intense, flavorful, with a bite at the end, this sauce is destined to become a family favorite! It\u2019s from allchocolate.com<\/a><\/p>\n