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Author Notes: Several years ago I threw an Oscar party, with dishes inspired by each of the Best Pictures nominees, I had tapas, for Gladiator, dim sum for Crouching Tiger Hidden Dragon, an 8-ball for Blow, just kidding, no really, I had a pile of powdered sugar on a mirror next to a dish of berries, and for Chocolat I splurged on a box of Vosges exotic truffles.
Amazingly there were chocolates left over (in retrospect, maybe I hid them from my guests and put out a plate of Mallomars or something instead), anyway I had surveyed them, as one does, mentally tallying which ones i'd most like to eat and which ones I would allow others to have, and one of those was the milk chocolate curry truffle. Meh, I thought, not a huge milk chocolate fan, not a huge curry fan. Milk chocolate was always too sweet, I mean I'd eat it if there was no other chocolate to be had, it wasn't total aversion, just preference.
However late one evening, when I snuck out of bed in the dark night, unable to sleep knowing there were truffles in the house I accidentally popped the milk chocolate curry one in my mouth. Whoa, as it slowly melted the sweet sweet creaminess mixed with the spice and that curry funk, great glory hallejuiah, I have seen the light!
So I have adapted that experience into a small warm bowl of chocolate, creaminess perfect for an intimate dessert for two, I'm not going to tell you how to handle your love life, but trust me its best sipped in a dark room with your loved one. I usually get somewhat itchy when people when people say this, but it is very sensuous, very sexy.
Of course depending on what you're into it can be doubled even tripled, and if you are lactose intolerant or a vegan you can substitute coconut milk.
Since this involves a pre-made spice mix, I urge you to find a good spice store (or order on line from Kalustayans) one with lots of turnover and buy a freshly made mix, the Madras Curry powder that has been sitting on the shelf in the corner store for 18 years will not have the same effect. Likewise if you have access to good quality farm fresh cream it will make all the difference.
- 2 tablespoons Best Quality, Freshest Madras Curry Powder
- 1 Half Split Vanilla Bean
- 2 1/2 cups Light Cream, or Heavy Cream
- 2 tablespoons Coconut Milk, not the kind that is fake milk, but the full creamy version, the rest will freeze
- 1/4 cup Chopped HIGH Quality Milk Chocolate
- 1/4 cup Chopped High Quality Semi Sweet Chocolate
- In a medium saucepan heat the curry powder and the vanilla bean over a low flame until fragrant, this takes almost no time, so stick with it, if it burns throw it out start again
- Add the Cream & Coconut milk and bring to a simmer, then turn off the heat and let sit at least an hour, or longer you can do this a day ahead
- Place chocolates in bowl of food processor or blender
- Bring cream mixture up to a near boil
- Remove cream mixture form heat and strain
- With food processor/blender running, pour hot cream mixture into chocolate
- Pour in to small bowls or teacups for sipping in a candle lit bedroom or bathtub (vanilla bean can be dried and stuck in a jar of sugar for vanilla sugar)
- This recipe was entered in the contest for Your Best Chocolate & Spice
Anything but Watered down
Pair tomato water with pasta
Tomato water: the sauce of summer.
Butter pecan ice cream for impatient cooks.
It's time to travel.
Tomato skins, meet salt.
Put cake on a pedestal.