Give the gift of Chocolate
With the holidays upon us, you may be feeling pressure to come up with gift ideas that are not only unique, but heartfelt.
Nothing says "love" more than the time and energy poured into a homemade treat.
With chocolate being the ultimate in indulgence, pamper your friends and family this season with these one-of-a-kind recipes that will transform a beloved holiday staple into the sweetest gift of all.
• Plan in advance so that entertaining goes from a huge effort to being effortless.• Commit only to what you know you can do well in the time frame you have, and set a budget for yourself.• Ask a few good friends to arrive on time to get the party into full-swing quickly.• Send guests home with a simple, elegant favor such as a selection of chocolate bars wrapped with a ribbon.
Your host or hostess would surely be delighted if you showed up on his or her doorstep with this rich and decadent treat. A surefire party pleaser!½ cup (1 stick) plus 1 tablespoon unsalted butter¼ cup corn syrup7 ounces 72 percent bittersweet baking chocolate bar, broken into pieces1 egg2 ounces graham crackers (about 8)½ cup whole walnuts¼ cup golden raisins1/3 cup candied cherries, reserve a few for decorationLine loaf pan with waxed paper or alternately butter pan. Set aside.Melt butter and corn syrup together in small saucepan over gentle heat until they begin to boil.Melt chocolate in top of double boiler over barely simmering water, then mix thoroughly with butter and corn syrup mixture.Beat egg slowly and continuously into hot chocolate mixture.In separate bowl, break graham crackers into large chunks.Add walnuts, raisins and most of cherries to cracker mixture.Pour chocolate mixture into cracker mixture and mix with spatula or wooden spoon.Press mixture into pan and decorate with reserved cherries. Refrigerate mixture about four hours. To serve, peel off waxed paper and cut into slices or cubes. Serve chilled.Makes 10 large slices.
These rich, crumbly cookies with their colorful array of chocolate coatings make a yummy party favor. Wrap a few in colored cellophane and decorate with a ribbon.2¾ cups all-purpose flourLarge pinch of salt2/3 cup sugar1¾ sticks unsalted butter, chilled and diced1 large egg, lightly beaten½ teaspoon vanilla extract2 ounces each of milk, white, 72 percent bittersweet baking and spiced bar chocolate, broken into piecesPreheat oven to 325 degrees. Butter a large baking sheet.Sift together flour and salt. Add sugar and butter and blend with food processor or by hand until mixture resembles bread crumbs. Add egg and vanilla and blend again until mixture becomes firm dough. Wrap in plastic wrap and chill at least 15 minutes.Roll out dough on a lightly floured board to -inch thickness. Cut out cookies using a 2½-inch fluted cutter.Place cookies on baking sheet and bake 15 to 20 minutes or until light golden brown. Cool on wire rack.Once cookies have cooled, melt chocolate in top of double boiler over barely simmering water.Be careful when melting white chocolate to make sure bowl does not touch the water, as chocolate will seize easily.Pour individual chocolates onto separate small plates and dip one surface of each cookie in chocolate before returning cookie to wire rack to set. Decorate by drizzling chocolate over previously dipped cookies for a colorful contrast.Makes 50 cookies.
Delicious as a sauce with ice cream or on toast at breakfast, this sophisticated variation on chocolate spread makes a wonderful hostess gift. Tie a colorful ribbon around the jar for a lovely presentation.3 pounds Bartlett pears, ripe but firm3½ cups granulated sugarJuice of 1 large orangeJuice of 1 lemon9 ounces 72 percent bittersweet baking bar, choppedPeel and quarter pears; remove cores. In large heavy saucepan, mix sugar with orange and lemon juices. Add pears and mix together carefully.Heat gently until mixture begins to simmer. Remove from heat and pour into bowl. Add chocolate and mix until chocolate has melted. Cover bowl and let cool before placing in fridge overnight.Pour mixture back into heavy saucepan, bring to a boil and let bubble 40 minutes to 1 hour. Mixture is done when small amount dropped onto cold plate becomes thick and gelatinous.While mixture is bubbling, wash canning jars, lids and seals in warm soapy water, rinsing thoroughly. Sterilize jars by immersing fully in boiling water 10 minutes or by washing them in dishwasher.Spoon pear and chocolate spread into jars to within Z\x inch of rim. Cover with circle of waxed paper and secure lid immediately.Makes 1 pounds.
