Derry Church Artisan Chocolates

Hershey, Pennsylvania, a.k.a. Chocolatetown, U.S.A., has long been known as the epicenter of American chocolate. But it wasn’t always known as Hershey. Originally named Derry Church, it was the birthplace of Milton Hershey, who launched his chocolate company there at the beginning of the 20^th century. They changed the name of the town to Hershey in 1906, a testament to Milton Hershey’s prominence and success as a businessman and benefactor. 

Blood Orange Panna Cotta with Ginger Pecan Biscotti

In the dead of winter, nothing is quite as refreshing as a ruby-red, sweet-tart blood orange. I use blood orange juice to make exotic cocktails (i.e. Blood Orange Margaritas or Hurricanes) and the segments in salads with slices of fennel. I even keep some blood orange concentrate on hand in the freezer just in case I can’t find fresh blood oranges. Blood orange juice and zest is an ideal addition to a simple panna cotta (‘cooked cream’ in Italian)—its mild acidity cuts the richness and gives it a refreshing end-note. I like to serve this dessert with home-made Ginger Pecan Biscotti. (The Perfect Puree of Napa Valley Frozen Blood Orange Concentrate--which is fabulous--is available from www.perfectpuree.com) 

Happy Valentine’s Day: I LOVE COOKSTR.COM

Today is Valentine’s Day, but that’s not the only sweet thing happening today. Today I am the Cookstr.com Author of the Day! (Ok, settle down everybody….please remain calm and stay in your homes.) For those of you poor souls who are unfamiliar with Cookstr, here’s the scoop: Cookstr.com is a fabulous online destination for a broad collection of recipes from some of the best chefs and authors, including Marcella Hazan, David Burke, Nigella Lawson, Mario Batali, and dozens more. Me, too. The site was founded by a team of seasoned culinary professionals whose philosophy is that good food starts with good ingredients, and that eating responsibly and deliciously is within everyone’s grasp. Their extensive database of recipes includes a wide variety of recipes for all skill levels, making it an ideal source for everyone. Browsing through the Cookstr site is a great way to get an idea of the kind of recipes in a book before you buy it. Very sensible idea in this bad economy, where every penny counts. What’s the bottom line? I LOVE Cookstr.com. And I also love my husband, Dicky. Oh, yes, and I love all of you kind folks who visit my blog. It is Valentine’s Day, after all. 

I'm In the Mood for Love: Chocolate Valentine Cake

Since Valentine’s Day comes but once a year, I thought I’d feature another heart-shaped dessert. This is one of my favorites, and it’s from The Cake Book (by moi). The secret ingredient in this flourless chocolate cake is whipped cream, which replaces butter as the fat and gives it an airy texture. The cake is baked in a water bath, insulating it from direct heat, and making it as creamy around the edges as it is in the center. After baking, the cake is coated in a dark chocolate glaze and then drizzled with a pastel pink white chocolate, making it the ultimate chocolate Valentine dessert. If you’re not in the mood for love (just chocolate), this cake can also be made in a standard 9-inch round cake pan and drizzled with plain white chocolate.