As you may know I am a Independent Chocolatier for Dove Chocolate Discoveries. What this means is I get to bring delicious chocolate into the homes of my hostess and feed all their guest bites of super chocolate delicacies.
In December Dove has announced a special for anyone who wants to become a Chocolatier in their own town, Just $79 gives you everything you need to jump into a really fun business that is also profitable.
If you are looking for a way to earn extra income or even become a full time Chocolatier. Contact me at sweetrewards@Daytonchocolatiers.com for more information. It doesn't matter where you live, everyone loves chocolate.
Jessie Thatcher
Independent Chocolatier
Tuesday, December 8, 2009
Catching Up
It's been a long time since I posted to my blog. This has been a difficult time for us. My beloved Mom passed in November and shortly after I came down with the worst cold I have ever had, turned into bronchitis and lasted forever. I am finally getting back to normal (somewhat) and hopefully will be more diligent with my postings.
I did find a great recipe from Nigella using Chocolate in a most unusual way. Thought I would post it since it is so cold and rainy out for us and snowy for most of the country. Try it and let me know if you enjoy it.
Stay warm with Nigella’s chocolate chip chili
The celebrity chef offers her take on two staples of cold-weather cooking
Keep your guests happy — and coming back for seconds — with recipe from the TV chef’s newest cookbook, “Nigella Christmas.”
INGREDIENTS
• 10 (or 5 linked pairs) chorizo sausages (not the salami sort), approx 1 1/4 lbs.
• 3 1/4 lb boneless beef shank, cut into 3/4-inch cubes
• 3 onions (about 1 lb), peeled
• 3 cloves garlic, peeled
• 1 fresh long red chile, seeded
• 1/4 cup vegetable oil
• Seeds from 3 cardamom pods
• 2 tsps ground cumin
• 1 tsp ground coriander
• 1 tsp ground cinnamon
• 1 tsp dried pepper flakes
• 1/4 cup tomato paste
• 1/4 cup tomato ketchup
• 4 x 15-oz cans red kidney beans, drained
• 3 x 14-oz cans diced tomatoes
• 1/4 cup bittersweet chocolate chips *use Dove Single Origin Chocolate Chips for a better taste
• 1 cup water (swished out in one of the diced tomato cans)
Directions
1. Preheat oven to 300 degrees.
2. Finely chop, or process the onion, garlic and chile.
3. Heat the oil in a large ovenproof pan (with a lid) or cast-iron or enameled Dutch oven and fry the onion, garlic and chile until soft, on low for about 10 minutes, then add the cardamom seeds, cumin, coriander, cinnamon and red pepper flakes.
4. Stir the oniony spiced mixture together and then add the chorizo, sliced into 1/4-inch coins, letting them ooze their paprika-orange oil.
5. Drop in the cubes of beef, turning them in the pan with the chorizo and onion mix, to brown the meat.
6. Stir in the tomato paste, ketchup, drained kidney beans and diced tomatoes. Add the water and bring the chili to a boil.
7. Once bubbling, sprinkle the chocolate chips over the chili and give it a good stir. Put on the lid and transfer to the oven.
7. Cook at this low heat for 3 hours. Once cooked it is best left overnight to improve the flavor.
I did find a great recipe from Nigella using Chocolate in a most unusual way. Thought I would post it since it is so cold and rainy out for us and snowy for most of the country. Try it and let me know if you enjoy it.
Stay warm with Nigella’s chocolate chip chili
The celebrity chef offers her take on two staples of cold-weather cooking
Keep your guests happy — and coming back for seconds — with recipe from the TV chef’s newest cookbook, “Nigella Christmas.”
INGREDIENTS
• 10 (or 5 linked pairs) chorizo sausages (not the salami sort), approx 1 1/4 lbs.
• 3 1/4 lb boneless beef shank, cut into 3/4-inch cubes
• 3 onions (about 1 lb), peeled
• 3 cloves garlic, peeled
• 1 fresh long red chile, seeded
• 1/4 cup vegetable oil
• Seeds from 3 cardamom pods
• 2 tsps ground cumin
• 1 tsp ground coriander
• 1 tsp ground cinnamon
• 1 tsp dried pepper flakes
• 1/4 cup tomato paste
• 1/4 cup tomato ketchup
• 4 x 15-oz cans red kidney beans, drained
• 3 x 14-oz cans diced tomatoes
• 1/4 cup bittersweet chocolate chips *use Dove Single Origin Chocolate Chips for a better taste
• 1 cup water (swished out in one of the diced tomato cans)
Directions
1. Preheat oven to 300 degrees.
2. Finely chop, or process the onion, garlic and chile.
3. Heat the oil in a large ovenproof pan (with a lid) or cast-iron or enameled Dutch oven and fry the onion, garlic and chile until soft, on low for about 10 minutes, then add the cardamom seeds, cumin, coriander, cinnamon and red pepper flakes.
4. Stir the oniony spiced mixture together and then add the chorizo, sliced into 1/4-inch coins, letting them ooze their paprika-orange oil.
5. Drop in the cubes of beef, turning them in the pan with the chorizo and onion mix, to brown the meat.
6. Stir in the tomato paste, ketchup, drained kidney beans and diced tomatoes. Add the water and bring the chili to a boil.
7. Once bubbling, sprinkle the chocolate chips over the chili and give it a good stir. Put on the lid and transfer to the oven.
7. Cook at this low heat for 3 hours. Once cooked it is best left overnight to improve the flavor.
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