Ghirardelli Chocolate Raspberry Tartlets

Yield: 6 servings

* 14 ounce(s) Semi-Sweet Chocolate Chips
* 6 tablespoon(s) Unsweetened Cocoa
* 12 tablespoon(s) unsalted butter (1 1/2 sticks)
* 6 tablespoon(s) sugar
* 1 1/2 cup(s) cake flour
* 1 cup(s) heavy cream
* 3 cup(s) fresh raspberries
* 1 pinch of salt



Chocolate Raspberry Tartlets
Chocolate Raspberry Tartlets
Yield: 6 servings

* 14 ounce(s) Semi-Sweet Chocolate Chips
* 6 tablespoon(s) Unsweetened Cocoa
* 12 tablespoon(s) unsalted butter (1 1/2 sticks)
* 6 tablespoon(s) sugar
* 1 1/2 cup(s) cake flour
* 1 cup(s) heavy cream
* 3 cup(s) fresh raspberries
* 1 pinch of salt
* Convert to metric

Directions
In bowl of food processor, process butter, sugar and salt until creamy. Add cocoa; process until smooth. Add flour; pulse until crumbly. Divide dough into 6 equal pieces, flatten each piece into a disk and wrap in plastic wrap. Refrigerate at least 30 minutes. Remove 1 piece of dough at a time from refrigerator; roll out into 6-inch circle between 2 pieces of plastic wrap. If dough gets too soft, refrigerate until firm before continuing. Remove top sheet of plastic wrap; invert dough circle over a 4 1/2-inch nonstick tartlet pan with removable bottom. Keeping plastic wrap on top side, press dough into bottom and sides of pan. Trim excess dough; carefully peel off plastic wrap. Repeat with remaining dough to make 6 tartlet shells. Refrigerate at least 30 minutes. Heat oven to 375ºF. Prick bottom of tartlet shells all over with fork. Bake about 15 minutes or until dough looks dry. Cool completely in pans.

In saucepan over medium heat, bring cream to simmer. Remove from heat; add chocolate. Let sit until chocolate melts; whisk gently to combine. Cool to room temperature; pour 1/3 cup chocolate mixture into each tartlet shell. Refrigerate tartlets at least 1 hour or until filling is firm. Carefully remove tartlets from pans. Arrange raspberries decoratively on top of filling.

Tips: (1) Recipe also makes 1 large tart; use an 8-inch nonstick tart pan with removable bottom. (2) To make smaller tartlets, press dough into muffin tin compartments lined with paper or foil muffin cups. Remove muffin cups after filling and chilling tartlets. (3) Instead of rolling, press dough into tartlet shells with fingertips; chill and bake as above.

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I'm going to start a new blog

Okay, so chocolate is the world to me.

I am thinking about starting a new blog about, ahem, the healthier foods out there. You know...veggies...fruits etc.

I'm just in time because the person who designed my site is having a blog makeover giveaway and I am blogging about it now as an entrance.

WIN THIS TEMPLATE!!!

Iamharriet says that she'll customize it for me as well.

Check it out!

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Gourmet Chocolate of the Month Club

Gourmet Chocolate of the Month Club - Each month, our gourmet chocolate club members receive signature creations from a different world-class Chocolatier, selected for their dedication to quality and their individual creative interpretations. You'll have the opportunity to taste masterpieces like Skelligs' Champagne Fizz Truffles from Ireland, Rabitos - an undisputed Spanish delicacy and Vosges Haut Chocolat - the infusions of rare spices and flowers with premium chocolate!

You'll explore an enormous range of tastes created by International Chocolatiers using secret cacao bean blends, Grande Cru single bean chocolates and closely guarded roasting and conching techniques.

Real chocolate products, like the ones you will receive from The Gourmet Chocolate of the Month Club are created with chocolate liquor made from secret blends of the highest quality cocoa beans, that are ripened, fermented, and roasted to perfection. [Occasionally chocolate is made from only one kind of bean.] Real chocolate may be as high as 80% cocoa butter and it is a smooth as velvet because it has been conched... sometimes for several days! Cocoa beans vary greatly according to the variety and the growing conditions.

• Brazilian beans are said to be slightly smoky but robust
• Guyaquil cocoa beans are sweet
• Sumatra beans are acrid
• Indian Ocean cocoas are pungent and sour, but not bitter
• Madagascar beans are strong in flavor and aroma.
• Venezuelan cocoas, primarily the Criollo variety, are considered by many to produce the very finest chocolate... a delicacy, since only 10% of the world’s beans are Criollos.

All other ingredients in the products we select are also of the very highest quality, and no preserving agents or vegetable fats (other than cocoa butter) are included. Sugar, a preserving agent, is only used in moderation.

Of course, the expertise of the handwork, and each Chocolatier’s personal creativity is also important. Fine chocolate making is truly an art, and our monthly selections will be created by chocolatiers who are acknowledged within their industry. Experience the sensational tastes of true Grand Cru and Vintage Chocolate by joining today.

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HERSHEY'S Cocoa Spiced Beef Stir-Fry

Cocoa Spiced Beef Stir-Fry
Ingredients:

* 2 cups beef broth
* 3 tablespoons soy sauce
* 2 tablespoons cornstarch
* 2 tablespoons HERSHEY'S Cocoa
* 2 teaspoons minced garlic(about 4 cloves)
* 1-1/2 teaspoons ground ginger
* 1 teaspoon crushed red pepper flakes
* 1 pound boneless top round or flank beef steak
* 3 tablespoons vegetable oil, divided
* 1-1/2 cups large onion pieces
* 1 cup carrot slices
* 3 cups fresh broccoli florets and pieces
* 1-1/2 cups sweet red pepper slices
* Hot cooked rice
* Additional soy sauce
* Cashew or peanut pieces(optional)

Directions:
1. Stir together beef broth, soy sauce, cornstarch, cocoa, garlic, ginger and red pepper flakes; set aside. Cut beef steak into 1/4-inch wide strips.

2. Heat large skillet or wok over high heat about 1 minute or until hot. Drizzle about 1 tablespoon oil into pan; heat about 30 seconds. Add beef strips; stir-fry until well browned. Remove from heat; set aside.

3. Drizzle remaining 2 tablespoons oil into pan; add onion pieces and carrots. Stir-fry until onion is crisp, but tender. Add broccoli and red pepper strips; cook until crisp-tender.

4. Return beef to pan; add broth mixture. Cook and stir until mixture comes to a boil and thickens. Serve over hot rice with additional soy sauce and cashew pieces, if desired. 4 to 6 servings.

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