ok, ok, ok, The secret is out.  For those that haven’t come by the farmer’s market, it’s your lucky day, because I am now posting the famous recipe that makes most people drool when I tell them.  I don’t need to say much, because you can read a chef’s e-mail to me when he tried this at his restaurant this past week:

“I met you last Friday at the Venice Market, bought then a sampler of your various chocolates. I took your idea of chocolate and cheese and went with it. For a special dinner, three customers at our restaurant, I cut a round of brioche, toasted it quickly in a 500* convection oven, put a slice of Mayan on the brioche, melted it slightly in the oven, topped it with fresh goat cheese from Soledad Goats, candied kumquats to finish. Spectacular! We then set up a sampler tray for all of the staff (and a few lucky customers!). Everyone went gaga, which is how I suspect most people react when they first taste your chocolate. Although we’ve had similar, unconched varieties in Italy, yours has made a much bigger impression. It’s so alive, delicious, wonderful. I certainly will switch to ChocoVivo once I’ve worked through the Valrhona 66% Caraibe I have in stock. Glad to have met you, and thanks!”

- DJ Olsen, chef @LOU

Below are the official recipe and pictures. ———————————————————————————————–

ChocoVivo

Chocolate + Bread + Cheese

- Take a piece of artisan bread and lay a chocolate “rustic bar” on top of the bread.
- Lightly toast Chocolate + Bread (Approx 30 seconds). Chocolate can burn so be careful.

-  Chocolate will come out like softened butter.  Spread chocolate with a knife to coat the rest of the bread or just leave it as is – a beautiful rustic piece of melted chocolate

-Add the following on top of the Chocolate + Bread:

- Fleur de Sel or a light flakey sea salt.

- Drizzle of Olive Oil.

- Cheese (from cheddar, goat cheese, to a crumbled blue cheese like gorgonzola)

Pair with a bold Red Wine (white wine with the spicy Mayan) and enjoy!

Bon Appétit!

Jess Hilton from the New School of Cooking in Culver City came by the Venice Farmers Market and bought the 75% Cacao to use in her brownie recipe.  It’s chocolatey , intense, fudgey, and best of all – not overly sweet. – so you can taste real chocolate.  So enjoy and if you have any recipes you would like to share with me, I’ll post it here.  – Patricia

BROWNIES

6 ounces unsalted butter

2 ounces 75% ChocoVivo Chocolate

1/4 cup plus 2 tablespoons ChocoVivo dark ground chocolate

1 1/4 cups sugar

3 eggs

1 1/2 teaspoons vanilla

1 cup all purpose flour

1/2 teaspoon sea salt

preheat the oven to 350 degrees.  Line a 9 inch square pan with parchment paper.  Lightly butter the paper.

Combine the butter and chocolate bar in a bowl and set over a saucepan of simmering water.  Stir occasionally until chocolate and butter is melted.  Remove from heat and add ground chocolate, sugar, vanilla and eggs, one at a time.  dd flour and salt and stir just to combine.  Pour batter into prepared pan.

Bake for about 35 minutes or until the edge of the brownies are set and a toothpick inserted into the center comes out with few crumbs.  Let brownies fully cool before cutting.