Food Diaries Of A Chocoholic:Chocolate Molten Lava Cake & Chocolate Pot O' Fu

Chocolate Molten Lava Cake
These cakes are a real crowd pleaser and very easy to make, and oooh sooo delicious. They’re part soufflé part brownie and all yumminess the key to making them is not to over cook them. If you’re planning a dinner party and want to serve these for dessert, prepare batter ahead and store in the fridge until the after entrée course has been cleared and the coffee is being made. Once the dishes are cleared, just pop them into a preheated oven for 10-12 minutes and then shut the oven off until you’re ready to serve them. If you have any left-over you can always reheat them at a later time, although they won’t have the liquid center; once cooled the liquid center absorbs into the cake.

Bon Apetite,
The 2th Fairy
What you’ll need:
  • Ramekins or muffin tin
  • Frozen truffles
  • Confectioner’s sugar for decorating
  • Butter & sugar for dusting muffin tin or ramekins
  • Sweetened whipped cream for serving
  • Raspberries and mint for decorating (optional)

Ingredients
1 1/4 sticks butter, unsalted, plus more for ramekins
½ cup sugar
1/4 teaspoon ground cinnamon
Pinch cayenne
Pinch nutmeg
6 ounces Bittersweet chocolate, chopped
1/4 cup all-purpose flour

3 large eggs
3 large egg yolks
1 teaspoons vanilla extract
1/4 teaspoon almond extract
4-Frozen truffles
Directions
Preheat oven to 400 degrees F.
Butter 4 (6-ounce) ramekins and sprinkle each with about 1/2 teaspoon sugar to coat and dust off remaining.
In a saucepan combine butter, cinnamon, cayenne, nutmeg, and chocolate over low heat until melted and smooth; stir frequently. Cool slightly.
In a large bowl whisk, confectioners' sugar, eggs and yolks, vanilla extract and almond extract until thick and creamy. Carefully fold in flour and then fold into chocolate mixture.
Pour into prepared ramekins and place a frozen truffle in the center of each.
Bake cakes until the top is stiff and cracked and the edges are dark, about 10 to 12 minutes tops. Immediately turn oven off and leave cakes to cool for 5-10 minutes. Loosen the edges of the cake with a small paring knife then invert onto plates while warm. Sprinkle with confectioner’s sugar


Chocolate Pot O’ Fu
Based on a French Classic Chocolate Pot ‘O Crème, like the original, this one is a dense chocolate flavor with a creamy texture minus the fat and cholesterol, and although it tastes like dessert, it’s actually considered a whole food because of the high protein and iron content in the Tofu. The rich creamy buttery texture comes from the avocado; I know you’re probably scratching your head thinking: Tofu, avocado? Yes, tofu and avocado, and no you don’t taste the avocado both are high in protein so it’s actually good for you. Since it’s made with raw cacao powder I don’t recommend eating it in the evening, as it may keep you awake.

14oz pkg Organic Silken Tofu
1 small-med ripe Avocado
1 cup Raw Cacao Chocolate Powder
¼ cup honey
1/3 cup Raw Stevia
2 teaspoons Vanilla extract
1 teaspoon cinnamon
1 pinch Cayenne pepper
1 pinch of Himalayan Sea Salt

1 oz Bittersweet Chocolate melted

Directions:
Melt chocolate in either a double boiler or in the microwave, be sure not to overheat the chocolate, you don’t want to cook it, just melt it. In blender, combine all ingredients except melted chocolate scraping down sides of blender with spatula, add melted chocolate at the very end and immediately pour into ramekins and refrigerate; the mixture will start to firm up almost immediately due to the Tofu and melted chocolate. Because of the stimulant in the Raw Cacao, I tend to eat this during the day rather than in the evening.

Yields 5  6 oz serving- 125 calories

Food Diaries Of A Chocoholic:Truffles

I won’t try and fool you with a low-calorie version of truffles there's no such animal. They’re one of life’s little indulgences calories and all. Truffles are actually Bonbons the literal translation is from the French meaning good. They’re every hostess’s little black dress. Arrange them on a mirror in the center of a buffet table, or wrap them individually as party favors for your guests and voila, you’ve transformed an informal gathering into an elegant soiree. They’re sinfully delicious and they make the perfect gift especially around the holidays and Valentine’s Day. Surprisingly they’re actually easy to make; the process may seem a little involved at first but just take it one step at a time they’re so worth it. I prepare them in large batches and freeze them until I’m ready to dip and decorate. That way I always have them on hand for that impomptu gathering. You can chocolate dip them, or roll them in chopped nuts or other flavored confections. Just let your imagination run wild.They’ll keep in the freezer indefinitely and decorating only takes about 30 minutes. Although once decorated, you won't be able to freeze them, but they’ll keep in the refrigerator upwardly for a month; that is if you don’t eat them first.
FYI: Truffles are the secret ingredient that creates the lava in the Chocolate Molten Lava cake.

Bon Apetite,


Chocolate Truffles: Scooping, Rolling and Decorating


What you’ll need:

  • 1 # 50 or 1 oz melon ball scooper
  • Double boiler or metal bowl over a saucepan will work
  • Wax paper
  • Toothpicks
  • Styrofoam block (a base for drip drying the truffles)
  • Plastic containers for freezing
  • Food handling Playtex gloves (the chocolate tends to melt from the heat of your hands while rolling)
  • Small paper candy cups

Step 1
Truffle Mixture
2 ½ lbs Semi or bitter sweet chocolate chopped
2 ½ cups Heavy cream

2 Sticks + 1 ½ tablespoons Sweet butter cut into pieces
2 tablespoons pure vanilla extract to taste or other flavorings of choice

1 cup Raw Cacao Powder for rolling

Yields 100
Directions
Melt chocolate over a double boiler. Scald cream. Remove chocolate from heat and pour scalded cream into chocolate mixing well (chocolate will appear to have a strange consistency, don’t be alarmed) until completely smooth. Wisk butter into chocolate cream mixture until smooth, add flavoring. Store in refrigerator over night until firm.

Step 2
Scooping:
Remove truffle mixture from fridge and let stand for a few minutes to soften slightly. Line a plastic container with wax paper and have additional pieces of wax paper to layer over truffles. Scoop mixture and place in container, layering with wax paper then freeze truffles; at this point you can freeze them until you’re ready to roll them.



Step 3
Rolling:
Pre prepare another plastic container with wax paper to transfer the rolled truffles to, or use a cookie sheet lined with wax paper. Remove truffles from freezer. Pour a healthy amount of cacao powder in a bowl. Drop a couple of truffles into chocolate powder. Quickly roll truffles between your hands and place in container. Repeat until they’re all rolled. Place back into freezer until ready to dip and decorate.

Step 4
Ganache-Dipping & Decorating:
I highly recommend using a high quality chocolate for dipping since the ganache is the first taste impression and will dictate the overall quality.

1 lb Semi or bitter sweet chocolate chopped

1 cup Heavy whipping cream
7 tablespoons Sweet butter cut into pieces

: Melt chocolate over double boiler and remove from heat. Scald cream. Whisk cream into melted chocolate and whisk in butter.

-Dipping-
Have your toothpicks and Styrofoam ready for this step.
  • Partially fill a saucepan with warm water and bring to a boil. Remove from stove and place on the counter with a towel underneath. Pour melted chocolate into a coffee mug and place mug in saucepan with hot water*. The warm water bath makes it easier to control the melted chocolate by keeping it warm as it will begin cooling and become thick quickly making it difficult to dip. Rewarm water as needed 
  • Remove about 5 truffles at a time from the freezer in order to keep them as cold as possible through the process. This will prevent them from sliding off the toothpick during dipping, so keep them cold/frozen.
  • Pierce truffle with tooth pick and dip into chocolate.
  • Remove and swirl slightly to release excess chocolate and stick bottom of tooth pick into Styrofoam to dry (if you’d like to roll them in nuts or other confections, do so before sticking them in the Styrofoam.
  • Repeat
  • Line a cookie sheet with wax paper.
  • Gently twist truffle picks to release on to wax paper turning truffle pierced side down
* Be very careful not to allow water to come in contact with chocolate it will constrict and crystalize the chocolate, and you'll have to start over.

-Decorating-
For drizzling, you can either use white chocolate on dark or vice versa. There’s no exact rule make it fun and be creative. To drizzle, you can make a piping cone from wax paper clipping the tip slightly, or dip a fork into melted chocolate and drizzle; what ever works best.




-Storage-
After decorating, allow to solidify about 30 minutes at room temp before moving or handling. Be sure to use plastic gloves while handling as the heat from your hands will smudge the truffles. Place truffles in small paper cups and either gift box or store them in plastic container; if you plan on stacking them be sure to layer with wax paper and a piece of cardboard

The Adventures And Confessions Of A Chocoholic

Friday, January 7, 2011

Yes, it’s true, I’ve officially been out of the closet as a chocoholic for most of my adult life. I can’t recall with absolute certainty when my preoccupation with chocolate began, but the older I get, the stronger the addiction. Unlike other self professed chocoholics I have no intention of severing my long standing relationship with the proverbial monkey that’s been sitting on my back all these years. No, we’re the best of friends.  
But for the sake of research and development I did scour the internet for some insight regarding the addiction. Alas, there was only a mere smattering. Either they were citing the nutritional benefits, or alluding to the seductive allure and emotional gratification that one experiences after consuming chocolate. Peppered amongst the sites were a few of the lonely chat rooms disguised as support groups with faceless individuals claiming to be in the throes of kicking their unrelenting habit, or just kicking themselves for being addicts.
But I’m getting off track, back to the real story.

West Los Angeles, CA
10:30am
It was a cold and rainy Saturday morning here in Southern California one of those weather anomalies we experience every now and then; it’s difficult for Angelinos to relate to the cold, rain, sleet, snow and ice that the outside world is forced to endure. Most of the time we’re basking in the warmth and glow of the California sun; don’t hate us for living in paradise, we can’t help it we’re just weather wimps. Although on those rare occasions when we have to brave the element, we suck it up and deal with it.
However, today was one of those days that I had no intention of venturing out into. Until I discovered I had run out of Raw Cacao Powder for my morning smoothie.
I ransacked the kitchen hoping that I might have secretly stashed some chocolate, but there wasn’t so much as gram to be found.
Just in case you’re not up to speed with my situation, I gave up all addictions and unhealthy habits including coffee a few years back. Now my only vice is CHOCOLATE!
Not just any chocolate, RAW CACAO CHOCOLATE.
Why raw chocolate, you ask?
Because raw chocolate is just that, RAW, as in HEROIN raw and I needed a fix, and quick.
Did I mention I was a chocoholic?
Well, now you have it…
I usually obtain my supply from the internet; leaving me to wait three business days for a drop shipment from FEDEX …Unacceptable…I wanted it, I needed it, not tomorrow or Tuesday, but now… right now!
So I did what any addict would do, I took it to the street…But finding a dealer who specializes in raw cacao, or even carries it as a side venture wasn’t going to be easy.
It just so happens I live minutes from Venice beach, you know, the hippie capital of Southern California second only to San Francisco’s Height/Ashbury district, and if it's a drug you're looking for or a substance of an organic nature, well then, you’ve come to the right place, because the residents of this fair beach town pride themselves on their bohemianism, and if you can’t find it here in Venice, it doesn’t exist.
Venice CA 1:30pm:
After having exhausting all the health food emporiums and Zen specialty shops, my determination was beginning to teeter on desperation. That's not to say that my “Jones” had gotten so bad that I was willing to sell my soul, or reveal state secrets; that is, if I knew any…but I wasn’t planning on going home empty handed either. I finished pouring the last bit of coinage into the parking meter when I looked up to see a make-shift sign dangling over an itty, bitty, tiny café that read: “Herbal Teas, Coffee and Natural Foods”. This was my last outpost. I asked the barista of the café if he knew of a place that sold RAW food, and to my surprise he said yes: “There is a small store just a short walk from here that specializes in raw food and they probably would have some raw chocolate too”.
He came out from behind the counter and pointed in the direction that was around the corner and down what he described as a small side street: “it’s easy to find there’s a sign out front and the door is open”.
Did I mention I was in Venice, CA?
For those of you who are unfamiliar with Venice, allow me to address some important points, besides being the hippie capital of Southern CA adorned with it’s post “Flower Child” eurhythmic style, it’s wrapped up in an anomaly within the greater Los Angeles metropolitan area, in that Venice is not a sprawling bedroom community, it’s more like, San Francisco or Manhattan, where the neighborhoods change radically from block to block. Here, in Venice, you could be walking across one of the many picturesque canals while admiring any number of multi million dollar homes with boats dock in the front yard and cute ducks waddling by, and then, in the blink of an eye, you’ll round the corner and without warning, find yourself smack in the middle of one of the most notorious gang infested “hoods” in the country!
So, when the man said: “it’s just a short walk around a corner down a side street”, the latitude and longitude of those directions could easily land me in the middle of the Bermuda Triangle, or worse, gang central.
4:00pm
I must have walked about two blocks before I stumbled onto a narrow alley, actually it was more like a walkway that resembled something you'd see in impoverished third world countries where even a donkey wouldn’t venture down. I continued walking a few paces when I finally located an arched doorway that was attached to metal siding supported by a corrugated shed like structure housing a hand written sign on poster board that read: RAWSOME. I could hear voices coming from a narrow passageway, so I followed the sounds.
There seated behind a make shift reception desk were two ladies. They looked up to acknowledge my presence and asked if I was a member.
A member...you mean like a Club Store I said? Well, kind of of it’s a “Members Only” establishment there’s a $10.00 membership fee, would you like to join?
If this was all that was standing in the way, then O.K. on one condition…
Do you sell raw cacao chocolate powder I asked?
Oh yes, we carry raw chocolate.
I filled out the paperwork. They laminated the card right there on the spot. It was official I was now a registered, card carrying RAW foodist.
The set-up resembled a crude general store. On both sides were vegetable and fruit bins. To the right was a large walk-in refrigerator the size of a small car port. A clerk arrived and escorted me to the dry goods section. There, on the shelf were copious amounts of Balinese Raw Cacao Chocolate neatly arranged in plastic zip lock sandwich baggies all weight out like dime bags. I scooped up the equivalent of 3 kilos; I thought it best to leave some for the others I didn’t want to appear greedy, especially since it was my first visit. 
4:45pm
It was geting late, a time of day the Chinese refer to as “the fox and the hound” when it’s still daylight but not quite twilight, but just enough to impair your vision. I had just finalized my purchase when I heard a loud commotion coming from the front desk.
There were four men in suits waving badges and carrying guns ordering everyone to FREEZE!
Were we being robbed, or was it a raid?
What branch of the government was raiding a health food store?
FBI, ATF, DEA, nope, it was FDA: Food and Drug Administration. Gosh, I didn’t realize they issued guns to the FDA I mean how life threatening can their job be?
Perhaps they were tranquilizer guns… 

Whatever it was, I was just grateful we weren't standing at a Mexican border crossing or passing through customs in an Eastern European Airport. Before you could say Midnight Express, the other three agents back themselves against the entrance setting up a blockade to prevent anyone from entering or exiting the premises. The lead agent made an announcement that anyone who had not yet purchased would be escorted out, while the rest of us were required to empty our bags for inspection.
Inspection!
Had California suddenly become a police state?
Since when did it become illegal to purchase organic produce?
I hadn’t braved the cold, wind and rain for nothing, and come hell or high water I wasn’t leaving without my 3 kilos of chocolate!
Apparently the substance in question was Raw Dairy products, and selling raw dairy is illegal in the state of California. They proceeded to confiscate all raw milk and cheeses from the walk-in refrigerator and from those who had purchased them.
Fortunately, chocolate wasn’t the contraband they were after, and I was free to leave.

Bon apetite,

The 2th Fairy

Happy New Year!

Monday, January 3, 2011

Well praise the Lord and pass the hors d’oeuvres I’ve finally graduated from soup purees, Tofu and soft fish, and have now moved into the ground meat portion of my recovery, boy am I excited and my taste buds are tickled to be back in business too.
I’d almost forgotten what meat tasted like and my butcher had almost forgotten what I looked like. The closest I came to enjoying the savory flavors of the holiday season was some of the side dishes and fix’ns with gravy, and lots of it…

I don’t mean to offend the Vegan’s out there, but I’m a meat eating omnivore not that I can’t appreciate great salads and vegetables, I do, in fact a large portion of my diet is based on fresh raw food, unfortunately it does require the elusive component of masticating, and at the moment, I only have my training wheels on. It’ll be several months before I can go prime time with real grown-up fare, but until then, I’m just as happy as a speckled pup on a new mowed lawn to be eating ground meat again.

One of the first things I made recently was a couple of my favorite curries. These dishes are from my Thai recipes, I’ve substituted ground turkey and hamburger meat for chicken and braised beef; for those of you who have not moved into this portion of post op, you can still substitute the “Other White Protein” i.e. Tofu. These versions are quick and easy to prepare I hope you enjoy them. It’s great to get back to eating like a semi-normal person again!

Bon Apetite,

The 2th Fairy

Hurry Curries

Yellow Curry
A rich creamy spicy and very satisfying dish served over rice. You’ll find this same style of dish in East Indian cooking as well. Serve it with a soft flat bread to soak up the sauce.

Ingredients
3 cup cubed potato

2 cups coconut milk
¼ cup fish sauce
1 ½ tablespoon palm sugar (you can substitute brown sugar)


2 lb Ground turkey or beef
2 Carrots thickly sliced
1 cup Coconut Cream
2 Cups Chicken Stock
¼ Sliced Sweet Red Pepper

Method
Boil potato cubes for about 5 minutes, drain and set aside. Pour 2 cup coconut milk into a sauce pan. Over medium, heat coconut milk and bring to a boil, add curry paste. Stir until fragrant. Season  adding sugar and fish sauce. Add more chili paste to increase spice level. Add stock. Add turkey and cook till opaque. Add sliced carrots cook for 5 minutes till tender. Add potatoes.

Add remaining coconut cream and stock continue cooking for another few minutes until vegetables are soft and tender. Add sweet pepper at the very end. Remove from heat serve with jasmine rice. If the sauce is too spicy, add creamy peanut butter to soften spice level.


Red Curry & Bamboo Shoots
Surprisingly this dish isn’t as spicy as the yellow curry but just as yummy. I usually make a large pot since it tends to be eaten very quickly. If you’re not able to eat the bamboo shoots, you can omit them altogether, but their texture does add a certain quality to the dish.

2 cups coconut milk
¼ 2 tablespoons red curry paste

1 lb ground beef or turkey
1 can bamboo shoots cut into thin strips
¼  cup fish sauce
2 cups chicken or vegetable stock
2 tablespoons coconut cream (optional)
1-cup boiled potatoes

Pour half of the coconut milk into a large pot, over low to medium low heat. Add the red curry paste. Break up the paste and mix it with coconut milk. Stir constantly. Lower the heat if it splatters too much. Add ground beef when you see red oil bubbling on top. Stir and coat ground beef with curry sauce. Add bamboo shoots when beef starts to brown. Stir the bamboo shoots in. Add the rest of the coconut milk and Stock and the fish sauce. Let boil. Serve hot with rice.