Mononews

Dinner For Two: A Sweet Affair This Valentine’s Day

January 27, 2012 - 9:05 AM

Green & Black’s Organic proposes sweet & savoury selections to stimulate the senses

Celebrate with a special someone this Valentine’s Day by creating a unique and memorable Green & Black’s Organic chocolate culinary experience. From cocktails through to the main course, sweet and savoury recipes that feature premium, organic and fair trade chocolate as the special ingredient will be sure to bring romance to the table, from start to finish.

“Chocolate doesn’t have to be limited to dessert. A premium chocolate actually enhances savoury dishes, thanks to its many complex notes. Chocolate is not only one of the most luxurious and satisfying of foods, its rich texture and flavour give it a wonderful versatility in cooking.” said Micah Carr-Hill, Head of Taste, Green & Black’s Organic. “Impress your guest by being creative with chocolate in the kitchen. It will offer an unexpected surprise that is absolutely delicious.”

A Chocolate Menu To Make Your Partner Swoon
Signature Cocktail: Dishwasher Chocolate Martini
Start with a bang and serve up a unique martini that will warm up the hearts.

Appetizer: Beef Carpaccio with Creamy Vanilla Dressing
Experience the perfect balance of sweet and savoury in this delectable appetizer.

Entrée: Swedish Chocolate Coffee Lamb
Everything’s better with chocolate, and this recipe is no exception. Mixing spices like cardamom, nutmeg and bay leaves to Kahlua and coffee will make you melt on the first bite!

Dessert: Amaretto-Almond Fondue
Top it up with nothing but style! This fondue with a twist lets you be creative with your choice of dippables and end a perfect meal for two in a fun, playful way.

Whether you start your romantic evening off with a Chocolate Martini or simply indulge in dessert, cooking with premium chocolate will create a sweet, elegant affair that will be one to remember.

About Green & Black’s
Established in 1991, Green & Black’s Organic has grown to become the world leader in organic and Fair Trade chocolate and is committed to the creation of chocolate products that provide a taste experience like no other. Using only organically grown cocoa, sourced principally from the Dominican Republic, Green & Black’s Organic believes it’s possible to respect our earth while indulging in the best things it has to offer. Great time and care is taken to bring out the intense flavour that is the Green & Black’s Organic trademark.

To find out more about Green & Black’s Organic products and values, visit www.greenandblacks.com/ca and www.Facebook.com/GreenandBlacksCanada

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For more information, or to arrange an interview, please contact:
Jordanna Shtal or Olivia Wu at Strategic Objectives
Tel: 416-366-7735 x 260 or x 254. Fax: 416-366-2295
Email: jshtal@strategicobjectives.com or owu@strategicobjectives.com

Green & Black’s Organic Amaretto-Almond Fondue

Ingredients:

1 100g Green & Black’s Milk Chocolate and Almond bar
1/8 cup plus 1 tablespoon Water
2 tablespoons Amaretto

Directions:

Conventional method
Break the chocolate into small pieces and blend in a food processor to break up the whole almonds. The chocolate should resemble breadcrumbs. Put in a saucepan with the water.
Over low heat, stir with a small wire whisk until ingredients are smooth and combined.
Add the Amaretto and stir.
If the resulting sauce is too thick, add a few drops of water and whisk to blend.
Serve with desired fruit and nuts.
If fondue becomes cool and thick, microwave for 10 seconds and stir. Repeat if necessary.
Microwave
Break the chocolate into small pieces and blend in a food processor to break up the whole almonds. Place in a heat-safe bowl with the water.
In a microwave, melt chocolate in 10-20 second intervals, whisking in between.
Do this until blended and warm.
Suggested dippables: Strawberries, peach slices, grapes and almonds.
Makes: 2-3 servings
Recipe courtesy of Green & Black’s Organic
Valentine’s Day 2012

Green & Black’s Organic Beef Carpaccio with Creamy Vanilla Dressing

Ingredients

120g Beef fillet
1 heaping tbsp Good quality mayonnaise (homemade or store bought)
1 heaping tsp Green & Black's Organic White Chocolate (melted)
2 tsp White wine vinegar
2 tsp Warm water
Freshly ground pepper, to taste
Finishing salt or sea salt crystals, to taste

Method

Put the piece of fillet in the freezer for 30 minutes to firm up. This makes it easier to slice the beef thinly.
Melt the chocolate carefully in a microwave for a few seconds. Alternatively, you can gently melt the chocolate in a heat safe bowl placed on top of a pot of simmering water.
Put the mayonnaise, melted chocolate, vinegar, water, salt and pepper into large measuring cup and emulsify with an immersion blender or a whisk.
Check for seasoning/acidity and adjust accordingly to taste.
Slice the beef as thinly as possible and arrange on one large platter for sharing or two small plates.
Drizzle the sliced beef with the dressing and season with plenty of sea salt crystals.
Makes: 2 servings
Recipe courtesy of Green & Black’s Organic
Valentine’s Day 2012

Green & Black’s Organic Dishwasher Chocolate Martini

Ingredients:

750ml bottle Vodka
2 100g Green & Black’s Dark 70% chocolate bars
2 teaspoons Sugar syrup
¼ teaspoon Vanilla extract
Ice

Directions:

Making the chocolate vodka
Prepare the chocolate vodka several hours in advance or the night before.
Pour 250ml of vodka reserving for later. This will leave 500ml in the bottle.
Break up the chocolate and feed into the bottle, reserving some chocolate for garnish. This should bring the vodka back to the level when it was full. Make sure to not overfill as the liquor will expand a little in the dishwasher. Put the lid back on and wrap saran wrap around the lid and bottle neck.
Place the bottle in the dishwasher and run it through a normal wash cycle. This will melt the chocolate into the vodka. After the wash cycle give the bottle a good shake. If the chocolate is not fully melted run the wash cycle a second time.
Once the chocolate is fully melted, allow the vodka to cool down at room temperature. Place the bottle in the freezer for a few hours or leave overnight.

Making the martini

Fill your martini glass with ice to chill.
Grate the reserved chocolate onto a large plate.
In a cocktail shaker, pour 70ml of chocolate vodka. Add the sugar syrup and vanilla extract and a handful of ice. Shake vigorously.
Discard the ice from the glass. Dip the rim of the glass into the grated chocolate and double sieve the martini into the glass and serve.
Tips:
The amount of sugar syrup you add should be according to your taste. If you made the vodka with a sweeter chocolate such as Green & Black’s Organic Milk, White or Butterscotch, you may want to reduce or omit the syrup.

Substitute vodka with gin or white rum.
Makes: 10 servings
Recipe courtesy of Green & Black’s Organic
Valentine’s Day 2012

Green & Black’s Organic Italian Venison: Agrodolce

Ingredients:

1.5kg Venison (shoulder or haunch; boneless), cubed or cut
into long strips
Marinade
400 ml Good quality red wine
3 tbsp Red wine vinegar
3 tbsp Olive oil
1 Carrot, chopped
1 Large yellow onion, sliced
1 Celery stalk (including the head), chopped
3 Garlic cloves, crushed
1 Fresh rosemary sprig
1 Fresh thyme sprig
4 Sage leaves
3 Bay leaves
1 tsp Juniper berries, crushed
½ tsp Black peppercorns, crushed
Casserole
3 tbsp Olive oil
1/3 cup Pancetta or dry-cure, streaky bacon; diced
1 Medium yellow onion, very thinly sliced
1 tbsp All-purpose flour
1 tbsp Raisins
1 tsp Cinnamon; ground
½ tsp Grated nutmeg
½ tsp Each of salt and freshly ground black pepper
1-2 tbsp Pine nuts, to taste
2-3 squares Green & Black’s Organic Dark 70% Chocolate

Directions:

Put all the marinade ingredients into a large glass bowl and stir well. Add the prepared venison and stir. Refrigerate overnight, or preferably for two nights.
Remove the meat from the marinade and pat dry with paper towel. Strain the marinade and set aside.
Preheat the oven to 150˚C/300˚F.
Heat the oil in a flameproof casserole dish and gently fry the pancetta until the fat runs and it browns a little. Remove with a slotted spoon and set aside.
In the same oil, brown the venison, in batches, to avoid overcrowding the pan. Remove and set aside. Add the onion, season lightly with salt and pepper and cook until soft. Sprinkle in the flour until it absorbs some of the fat, scraping up the caramelized bits. Add the reserved marinade and the raisins. Bring to a boil, then reduce the heat and stir until the sauce thickens and no longer smells of alcohol.
Return the pancetta and venison to the casserole, leave it to bubble up, then add the spices, salt and pepper.
Cover and cook in the oven for 1 hour 30 minutes, until the meat is soft enough to cut with a spoon. Add a little hot water every now and then if it looks as though it is drying out.
Toss the pine nuts in a dry pan (preferably cast iron) over a low heat to toast.
When the meat is tender, stir in the dark chocolate and leave it to bubble up again on the stovetop until the sauce is thick and shiny.
Makes: 6 servings
Recipe Courtesy of Green & Black’s Organic
Valentine’s Day 2012