It’s Bittersweet Chocolate Day

Celebrating Bittersweet Chocolate Day.
Decadent morsels…exceptional anytime. And good for you.  Assorted studies rank the deep dark chocolate as a significant dietary source of antioxidants.
Bittersweet chocolate is unsweetened and also known as  couverture’  a term used for chocolates rich in cocoa butter.  This is the variety usually used in gourmet patisserie.
The Menu Shoppe has it covered with more “finds” + a quick guide to the best chocolatier vendors.
Bittersweet Chocolate Mousse 
1/2 cup whole milk
2 large egg yolks
4 tablespoons sugar
6 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped
1 teaspoon vanilla extract
4 large egg whites
Pinch of salt
Whipped cream
Chocolate shavings (optional)
Whisk milk, egg yolks, and 2 tablespoons sugar in heavy small saucepan to blend. Place over medium-low heat and stir until mixture thickens enough to coat spoon, about 7 minutes (do not boil). Remove from heat. Immediately add chocolate and whisk until smooth. Whisk in vanilla. Transfer mixture to medium bowl–cool to lukewarm, stirring occasionally, about 10 minutes. Beat egg whites and salt in large bowl until soft peaks form. Gradually add remaining 2 tablespoons sugar, beating until stiff but not dry.  Fold whites into cooled chocolate mixture in 3 additions. Divide mousse among 6 goblets or transfer to serving bowl. Refrigerate until cold and set, at least 6 hours. (Can be made 1 day ahead. Cover and keep refrigerated.) Top mousse with whipped cream and chocolate shavings, if desired.
suggested pairings
Fried Bittersweet Chocolate Bread
1/2 stick (1/4 cup) unsalted butter, softened
16 (1/2-inch-thick) baguette slices, cut on a long diagonal
1 (3- to 4-oz) fine-quality bittersweet chocolate bar (no more than 70% cacao ) broken into 1/2-inch pieces
Buttery… with a seductive chocolatey center, these darling croissants are perfect for coffee buffet. Generously butter 1 side of each baguette slice. Place 8 slices, buttered sides down, on a work surface and cover each slice with chocolate, leaving a 1/4-inch border around edge. Top with remaining 8 slices, buttered sides up, to make 8 sandwiches.
NOTE: Sandwiches can be assembled 2 hours ahead and kept, covered with plastic wrap, at room temperature. Fry just before serving.
Recipe by Melissa Roberts
Photograph by Roland Bello
…and for The Kitchen
by the bar…a guide to the best chocolatier vendors
Artisan chocolatiers, creative craft-based chocolate production
‘Extra 70%’ Dark Bar
‘Extra 66%’ Dark Bar
Madagascar Dark Bar
Elegant French Chocolatier since 1884
Haiti 75% Dark Chocolate Bar
Apotequil 75% Dark Chocolate Bar
Porcelana Dark Chocolate Bar
Artisan chocolates, experience exotic undertones of dusty savannas, the vanilla and coffee aroma of the tropics and the magical world of aromatic essences.
Bittersweet 60% Minis
Extra Bittersweet 77% Minis
Purveyors of chocolatiers, pastry chefs, chefs de cuisine, bakers for more than 120 years.
1Kg/2.2lb 70-30-38NV Extra Bittersweet Callets
1Kg/2.2lb L60-40-NV Thick Bittersweet Callets
Founded in 1989 to create artisan Belgian Chocolate
‘Ebene’ Bittersweet Assortment
Founded by chocolate craftsman Pierre and Jean Galler more than 27 years ago, Galler is an official supplier of chocolate to the Royal Court of Belgium. 
Bittersweet Chocolate Cat Tongues
Gained organic certification and is created in a facility using solar energy, nestled in lush tropical rainforest cacao groves.
Extra Bittersweet Organic Chocolate Bar, 71% cacao.
Bittersweet Organic Chocolate Bar, 82% cacao.
Extra Bittersweet Organic Mini-Chef Couverture Bloc, 82% cacao
The Guittard family has continued tradition for four generations, making chocolate of the highest quality in the San Francisco Bay area for over a century.
Quetzalcoatl Bittersweet Chocolate Bar
Nocturne Extra-Bittersweet Chocolate Bar
Ambanja Bittersweet Chocolate Bar
Chucuri Bittersweet Chocolate Bar
Sur del Lago Bittersweet Chocolate Bar
Quevedo Bittersweet Chocolate Bar
Bittersweet Dark Couverture Wafers – 454g/1Lb
‘Gourmet Bittersweet’ Couverture Bloc
Chocolatiers noted for their blending efforts delivering unique flavor profile
Ben Tre Bittersweet Bar
82% Extra Intense Bittersweet Bar
Bittersweet Chocolate Petite Baking Squares 1Kg/2.2Lb Bag
Bulk Bittersweet Chocolate Pro Pack
Origins: Rhone Valley since 1922, committed to natural aromas of localised growing regions.
1Kg Bloc 61% ‘Extra Bitter’ 1Kg
1 Kg Bloc Guanaja
Andoa Noire ‘Les Feves’ 1Kg Bag
Superior Italian Chocolate is a product of over 150 years of combined experience. Their signature collection includes:  Italian Gianduja confections (Giandujotti),Crema Giandujabars, and very special “Cuor di Cacao” 75% and 85% cacao intense chocolates.
‘Theme’ Extra Fondente 75% Bar
‘Theme’ Extra Fondente Bar with Cacao Nibs
‘Extra Fondente’ 85% Extra-Bittersweet Dark Mini-Bar
‘Extra Fondente’ 75% Bittersweet Dark Mini-Bar
All courtesy of
If it’s on the menu…the Menu Shoppe has it covered.
America’s leading source for restaurant menu covers
This entry was posted in chefs, chocolate, international, National Food Holiday, recipes and tagged , , , , . Bookmark the permalink.

One Response to It’s Bittersweet Chocolate Day

  1. If I wasn’t already craving chocolate – Now I definately am! Thanks for sharing ; )

    ~ Cookery for Two

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s