This week, in honor of Valentine's Day, we've put together a list of our favorite books on chocolate, with one Cook the Book recipe a day coming from each volume. And today's book from our "Chocolate Lover's Library" is Chocolate Obsession by Michael Recchiuti and Fran Gage.
This drink takes advantage of burnt caramel, Recchiuti's signature flavor. If you've ever caramelized sugar, this should be a fun one, as it throws out all the rules about the process, actually allowing you to burn the sweet stuff. The recipe for the drink makes enough for two--you and your valentine--but you'll have an excess of the burnt caramel base, which may be kept indefinitely and used for other recipes.
Win the Serious Eats Chocolate Library
We're giving away five (5) sets of the Chocolate Lover's Library--one each day this week. So you can win Chocolate Obsession, along with four other fantastic chocolate books (to be revealed as the week progresses) by answering the following question in the comments:
What is your favorite chocolate recipe?
One (1) winner will be chosen at random from among the comments of this post. Comments will be open until 3 p.m. ET February 14. Feel free to enter every day, but you may win only once during the lifetime of the contest as a whole. The standard Serious Eats contest rules apply.
- 1 1/2 cups (12 ounces) whole milk
- 3 tablespoons (2 ounces by weight) Burnt Caramel Base (recipe follows), at room temperature
- 2 ounces 41% milk chocolate, grated
- 3 1/2 cups (1 pound 8 1/2 ounces) granulated cane sugar
- 1 cup water
In a small saucepan over medium heat, bring the milk to a simmer. Pour hot milk into a 1-quart clear vessel. Add the burnt caramel and the grated milk chocolate.
Blend with an immersion blender until chocolate has melted and drink is smooth.
Divide equally among two cups and serve.
If you have an exhaust fan in your kitchen, use it. Put the sugar in a medium heavy-bottomed pot. (An unlined copper pot works best, if you have one.) Place over medium heat; cook, stirring occasionally with a wooden spoon, until sugar melts.
Continue to cook, without stirring, until sugar turns black, about 10 minutes, washing down any sugar crystals that form on the sides of the pot with a wet pastry brush. Just before it turns black, the sugar may foam. If so, reduce heat to low and, wearing an oven mitt, carefully stir it down. When syrup is ready, it will smoke and large bubbles will break on the surface.
Let syrup cool to room temperature. Transfer it to an airtight container; refrigerate until used.