Welcome to American Chocolate Week! I hope you are celebrating by offering one of the fabulous recipes created at DINE member inns and featured last week. If you have not yet found a recipe that’s perfect for you and your chocolate-loving loved ones, fear not. We will continue to post recipes through the week. We’ve even got a “how-to” video coming up, so stay tuned throughout the week!
Today we’ll feature an age-old favorite, and a recipe that’s sure to please any chocolate-fan from young to old! Chef Rosemary Chiariello from the Gateways Inn and La Terrazza Restaurant has shared her fabulous recipe for Chocolate Sauce. The Gateways Inn is celebrating American Chocolate Week with a full line-up of cocoa concoctions ranging from decadant drinks to bountiful biscotti and brownies. Here’s what’s in store…
The Gateways Inn & La Terrazza Restaurant will be celebrating American Chocolate Week with the following events and delicious offerings:
Monday, March 14
….Wake to the smell of Hot Chocolate & Coffee…At Breakfast our sinfully delicious Chocolate Chunk French Toast will be served.
Our signature Chocolate Chip Biscotti will be the day’s afternoon treat.
Tuesday, March 15
….White Hot Chocolate with Mocha Whipped Cream is offered as today’s hot Breakfast Beverage. Chocolate Pound Cake is served on our Breakfast Buffet.
Afternoon treat will be our rich & fudge-like Walnut Brownies.
Wednesday, March 16
….Cappuccino with Chocolate Crème is the day’s Breakfast Beverage.
Crispy Bacon is dipped in bittersweet dark chocolate, for a delicious salty/sweet contrast to the taste buds!
Afternoon treat will be our Chocolate Roll Cake with Fresh Berries & Cream.
Thursday, March 17 – St. Patrick’s Day!
….Bailey’s Irish Coffee with Chocolate Whipped Cream is the Breakfast Beverage, combining both Holidays! Chocolate Chip Waffles with Mocha Crème is the Breakfast offering.
Afternoon treat will be our Jamison Whiskey Cake with Chocolate Crème.
Friday, March 18
….Breakfast Beverage is White Hot Chocolate.
For Breakfast our Chocolate-Chunk French Toast will be served.
Afternoon treat will be our Chocolate Meringues.
Saturday, March 19
….Breakfast Beverages will be White and Dark Hot Chocolates & Mocha Coffee.
For Breakfast the offering will be Chocolate-Chestnut Crème Crepes.
Afternoon Treat will be Queen Mother’s Cake, a classic recipe learned from Maida Heatter.
Sunday, March 20
….Cappuccino & Espresso with Chocolate Coated Espresso Beans For Breakfast we return to our classic Chocolate Chunk French Toast.
Afternoon treats will be our Chocolate Truffles & Baci Chocolates.
CHOCOLATE SAUCE – Gateways Inn
( Yield: About 4 ½ Cups)
½ Cup Heavy Cream
½ Cup Granulated Sugar
¼ Cup Canola Oil
1 lb. Extra-Bittersweet Chocolate, such as Valrhona, finely chopped
½ Cup Milk
1). In a medium saucepan combine ¼ Cup of the cream, the sugar & oil. Bring to a boil over high heat.
2). Put the chocolate into a bowl. Pour the hot cream mixture over the chocolate and stir until smooth and thoroughly blended.
3). Combine the remaining cup of cream and milk. Slowly pour into the chocolate, Whisking well. Serve warm.
4). Can be stored in refrigerator for a week. Reheat for serving.