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Sulpice Chocolat Goes to the GRAMMYs

The 53rd annual GRAMMY Awards are this Sunday, February 13, 2011 and I am especially excited this year because our hand-painted, gourmet chocolate bars will be featured in the official gift bags presented to the presenters and performers!  As if this wasn't amazing enough news, we were also hand picked to feature our dark chocolate bars and milk chocolate bars in the artists' dressing rooms. I am such a huge fan of music in general and I can hardly contain my excitement surrounding the recent buzz that our premium chocolate is getting.  I just hope that everyone truly appreciates good dark chocolate and milk chocolate.  Among those receiving the gift bag will be Barbra Streisand, Mick Jagger, Lady Gaga, Katy Perry, Justin Bieber, Arcade Fire, Eminem, Cee Lo Green, and Miranda Lambert.

In the gift baskets that Sulpice Chocolat is presenting are four of our signature hand painted dark chocolate bars and milk chocolate bars along with a limited edition sipping chocolate with 23 karat gold. “I was looking for the newest, latest and greatest of products to put in front of the celebrities since they’ve seen it all and since you’re always trying to impress the ‘un-impressible,’” says Cybele Parsignault, the marketing and sales director at Distinctive Assets, the company responsible for assembling the official GRAMMY gift basket, “In an industry where there is so much [and] everything has been done I was trying to find something unique that tastes really goods,” she says. “Her chocolate definitely does both.”

Chocolate Orange Souffle Recipe

Valentine's Day is all about doing something a little special for the one you love. So, if you have decided to create an amazing dinner then you really need to have a delicious dessert to end the meal on a high note. The following recipe is an adaptation from a Cooks Illustrated version that I found from the San Francisco Chronicle. What makes this recipe so special is that it simplifies the entire process by making it the day before and freezing it. This way you have extra time to spend with the one you love and less time preparing the meal. We at Sulpice Chocolat hope you really enjoy this decadent treat!

dark chocolate bars in a souffle

This recipe, adapted from "The Dessert Bible," by Christopher Kimball, can be made couple days ahead and frozen before baking. Key steps include beating the egg yolks with hot sugar syrup, cleaning the rim of the ramekins and baking the souffle straight from the freezer.

    Softened butter and sugar, as needed
    4 ounces bittersweet chocolate, chopped
    2 tablespoons unsalted butter, softened
    Large pinch kosher salt
    1/4 teaspoon vanilla extract
    1 1/2 teaspoons orange liqueur (Cointreau or Grand Marnier work best)
    8 teaspoons + 1 1/2 tablespoons sugar
    3 large egg yolks
    4 large egg whites
    1/8 teaspoon cream of tartar
    powdered sugar, optional

Instructions

Evenly spread the inside of six 4- to 5-ounce ramekins with softened butter; sprinkle on a coating of sugar and shake out any excess. Refrigerate until ready to fill.

Microwave the chocolate and the 2 tablespoons butter, 15 seconds at a time, then stirring to help melt larger chunks, until just melted. Or melt in a bowl set over a pot of simmering water. Stir until smooth and fully combined. Remove from heat then stir in salt, vanilla and orange liqueur. Transfer to a mixing bowl and set aside.

In a small saucepan, bring 1 tablespoon water and the 8 teaspoons sugar to a boil; remove from heat.

Beat the yolks rapidly by hand or with an electric hand mixer at medium speed, then slowly drizzle the sugar syrup into the yolks, continuing to beat, until thickened and light yellow, about 3 to 5 minutes.

Fold the egg mixture into the chocolate. The recipe can be made ahead to this point and refrigerated. Allow to come to room temperature before continuing.

With a scrupulously clean bowl and stand mixer using the whisk attachment, briefly whip the egg whites at medium-high speed until foamy; add the cream of tartar and continue to beat. Slowly add the 1 1/2 tablespoons sugar, beating until the whites are glossy and hold tall, soft peaks.

Remove the bowl from the stand mixer and spoon about 1/4 of the egg white mixture into the chocolate mixture, rapidly stirring until fully incorporated, stopping to scrape the bowl as needed. Using a rubber spatula, gently fold in the rest of the egg whites, but do not overwork.

Spoon the batter into the prepared ramekins up to the rim, then smooth. Clean the rim with your finger or damp paper towel, creating a sharp line between mixture and ramekin, which will help the rise. Cover and freeze at least 3 hours or up to 2 days.

To bake: Move the rack to the lower third of the oven and preheat the oven to 325°. Meanwhile, if using whipped cream, sweeten the heavy cream with powdered sugar to taste, whip to soft peaks and fold in zest; refrigerate. Place ramekins directly from freezer into the oven. Bake until fully risen and centers rebound when lightly touched (top will be dry), about 20 minutes (if using collars, allow 6 to 8 minutes more baking time). Dust with powdered sugar. Use two spoons to open the middle of the souffles and spoon in the whipped cream, if using, or serve the whipped cream alongside. Serve immediately

Make Your Own Shamrock Shake

I remember how excited I used to get each year waiting for St. Patrick’s Day to come around again so that I could get my hands on one of the famous McDonald’s Shamrock Shakes. They were the perfect combination of cooling peppermint and vanilla ice cream. Now that I am older, I still get those cravings for the deliciousness of yesterday. However, I often want to try to make my own version of the classic favorites. This time I’ve decided to use the recipe that I posted a few months ago for mint chocolate ice cream and turn it into my own version of this festive St. Patrick’s Day necessity. Everyone at Sulpice Chocolat really enjoys it!



Ingredients

    2 cups mint ice cream
    1 teaspoon vanilla
    8 tablespoons sugar
    1 cup milk, less for thicker milkshakes
    Sulpice™ Chocolat Menthe bar, chopped (optional)
    Green food coloring (optional)

Directions

Using a blender, blend all ingredients together until smooth. Sprinkle with a few bits of chopped chocolate bar. Enjoy!

March Madness Snacks

Once the calendars turned over from February, many sports fans instantly turned their attention to college basketball and its annual March Madness. From the conference tournaments all the way through the Final Four, the attention of the nation's sports fan is attracted to the courts. What this also means is that March is a great snack month, in particular some good dark chocolate bars. Here at Sulpice Chocolat, we want you to enjoy your weekend afternoons with some of these delicious treats. So, why not try to wow your friends by whipping up a batch of some great March Madness inspired recipes. 

dark chocolate bars in brownies recipe

Salted Chocolate Brownies – Salt is added to the classic fudge brownie to really bring a deep flavor to the traditional dessert. The salt also makes these the perfect snack to transition from savory to sweet treats.

Chocolate Chai Tea – Unfortunately, for some of us March means that the weather still has not warmed up. This tea recipe will warm up even the chilliest March evenings. The smells and tastes of this wonderful drink really do make it a sensory experience.

Fried Peanut Butter and Banana Sandwiches – Sometimes you just want to pig out, and these sandwiches let you do just that. This Elvis favorite is sure to be a hit amongst all of your friends. It is also a versatile treat. Try adding some homemade chocolate sauce to make it a sumptuous dessert!

Decadent Chocolate Cake – Decadent is truly the word to describe this cake from the Ritz-Carlton. The moistness of the cake combined with the intensity of the flavors can really make this the pinnacle of your March Madness treats. Just remember to make enough to have seconds!

dark chocolate bars in chocolate cake recipe

These four recipes are simple but fantastic ways to treat your friends and family this month while enjoying the action on the hardwood. But no one would blame you if you made them all throughout the year as well. Enjoy the games everyone!

Macaron Day NYC 2011

In celebration of Macaron Day, participating New York City locations are handing out complimentary samples of these tasty treats with a portion of their macaron sales going to benefit City Harvest (www.cityharvest.org).  As is the world's first food rescue organization, dedicated to feeding the city's hungry men, women, and children. This year, City-Harvest will collect 28 million pounds of excess food from all segments of the food industry, including restaurants, grocers, corporate cafeterias, manufacturers, and farms. This food is then delivered free of charge to nearly 600 community food programs throughout New York City using a fleet of trucks and bikes as well as volunteers on foot. Each week, City-Harvest helps over 300,000 hungry New Yorkers find their next meal.
 
For more information or to donate directly to City-Harvest please click here.

Recipe for Prince William's Favorite Chocolate Cake to be Served at Royal Wedding

For the Royal Wedding, Prince William has asked McVitie's to create one of his favorite sweet treats: an unbaked chocolate biscuit cake, to be served along with the official wedding cake by Fiona Cairns at his upcoming wedding on April 29, 2011.

The confectionery delight is based on the following recipe McVite's received from Buckingham Palace kitchen chefs.  However, as palace chef Paul Courtney confesses, "[the original recipe] has a couple of secret ingredients we can't tell you about but it will have dark chocolate, to give it a really nice flavour, and use rich tea biscuits that will be broken up. ...When Prince William was a young boy he would have it for tea and really enjoyed it."

Mr Courtney, who has worked for McVitie's for 12 years, said: "It will be decorated with chocolate display work which will be contemporary, modern and elegant."  We at Sulpice Chocolat found the recipe and want to share it with you below.
 Prince William's Royal Wedding Cake Recipe
Recipe
Royal Wedding Chocolate Biscuit Cake

Makes 10 servings

    ½ cup (1 stick) unsalted butter, room temperature, plus more for greasing
    8 ounces rich tea biscuits (such as McVitie's Rich Tea Biscuits)
    4 ounces (about ½ cup) sugar
    12 ounces dark chocolate (divided)
    1 pasteurized egg
    1 ounce white chocolate

Directions

Lightly butter a 6-by-2 ½-inch cake ring (see note) and place on a baking sheet on a sheet of parchment paper.

Break each of the biscuits into almond-size pieces by hand.

In bowl, cream the ½ cup butter and the sugar until mixture starts to lighten.

Melt 4 ounces of the dark chocolate and add to butter mixture, stirring constantly. Beat egg into mixture.

Fold in biscuit pieces until they are all coated with the chocolate mixture.

Spoon mixture into prepared cake ring.

Try to fill all of the gaps on the bottom of the ring because this will be the top when it's unmolded.

Chill cake in refrigerator at least 3 hours.

Remove cake from refrigerator and let it stand while you melt remaining 8 ounces of the dark chocolate.

Slide the ring off the cake and turn it upside down onto a flat surface.

Pour melted chocolate over cake and smooth top and sides, using a flat spatula knife.

Allow chocolate to set at room temperature. Carefully run a knife under bottom of cake where chocolate has stuck to the flat surface and lift it onto a plate.

Melt white chocolate and use to decorate top of the cake as desired.

Note: A cake ring is a bottomless form often used for making cake tiers. If you don't have one, you can use the outer ring of a springform pan.