Chava From Soup to Nuts
Many people have requested various recipes, so I’m starting a collection that will ultimately be housed in your Back Office – BUT for now I’m going to post them here so you can start cooking right away. Here are a few to start with from appetizer to dessert; however, chef-beware, a three-course meal like this is for die-hard Chavaholics.
Enjoy!
The Chavatini
Ingredients
1 1/2 shots chocolate liqueur
1 1/2 shots Creme de Cacao
1/2 shot vodka
2 1/2 shots half-and-half
Directions:
Shake will with ice in your Chavatini Shaker
Grate one piece of Chava Vital Chocolate
Strain shaker into chilled martini glass
Garnish with Chava shavings or rim the glass first with them
Appetizer
Chava-infused Fondue
Ingredients:
¾ cup heavy whipping cream, reserve 1/4 cup to thin if fondue begins to thicken
12 ounces of bittersweet chocolate bars, chopped, 3 1/2 ounces each
12 pieces of Chava
2 tbsp Frangelico or Amaretto liqueur, optional
¼ cup finely chopped hazelnuts or almonds, optional
Suggested Dippables:
Hazelnut or almond biscotti
Salted pretzel sticks
Cubed pound cake
Sliced bananas
Stem strawberries
Sectioned navel oranges
Ripe fresh diced pineapple
Directions
Heat 1/2 cup cream in a heavy non-reactive saucepot over moderate heat until cream comes to a low boil. Remove the pan from the heat and add chocolate. Let the chocolate stand in hot cream 3 to 5 minutes to soften, then whisk chocolate together with the cream.
*Optional: Stir in liqueur and/or chopped nuts*
Transfer the fondue to a fondue pot or set the mixing bowl on a rack above a small lit candle. If fondue becomes too thick, stir in reserved cream, 1 tbsp at a time, to desired consistency.
Arrange your favorite dippables with fondue forks, bamboo skewers or seafood forks for dipping.
Main Course
Chocolate Chicken
Ingredients:
1 pound chicken breasts
Salt and pepper to taste
1 tbsp oregano
½ cup vegetable broth
¼ cup balsamic vinegar
4 pieces of Chava Vital Chocolate (break up for faster melting)
Fresh chives, chopped
Directions:
Pour vegetable broth in a medium sized skillet and bring to a simmer. As the broth simmers, rub the salt, pepper and oregano into the chicken breasts. Add the chicken to the skillet, cover and reduce heat to a simmer. Cook until the chicken is done, 8-15 minutes depending upon the thickness of your chicken.
As the chicken simmers, pour the balsamic vinegar in a small pan and cook over medium high heat. Stir constantly. You want to cook the balsamic until it is bubbly and just very slightly thickened. This takes about 5-7 minutes. Then turn off the heat and add the chocolate, stirring everything together until the chocolate is melted.
Once the chicken has finished cooking, remove from the skillet and set aside. Add the balsamic chocolate to the skillet. Turn up the heat to high, mix everything together and continue cooking until the sauce bubbles, about 2 minutes. Add salt and pepper to taste. Pour over chicken. Sprinkle with chives.
Serve with your choice of vegetable or starch!
DessertChava Chip Cookies
Ingredients:
½ cup natural butter
10 tbsp organic sugar (evaporated cane juice)
1 egg
1 cup and 3 tbsp natural all-purpose flour
½ tsp baking soda
½ tsp sea salt
Mix into a large bowl ½ cup natural butter (salted) and 10 table spoons organic sugar (evaporated cane juice) until creamy, then beat in 1 egg
In a separate medium-sized bowl mix 1 cup plus 3 measuring tablespoons of well sifted natural all-purpose flour ½ teaspoon of baking soda and ½ teaspoon of sea salt
Combine the medium bowl into the larger one and add 12 pieces of Chava
Add:
½ cup of organic pecans
12 pieces of Chava
Preheat oven to 380F
Cook 10 minutes
Serve with Chava Java
Melt ½ piece of chocolate into a cup of your favorite coffee or espresso