Chocs away!
A Pinch of salt
By Donna Marie Riani
Chocolate has a very long and storied history. It has been used in ceremonies, as medicine and also as currency. Thanks to the Mayans, we have been sipping hot chocolate for about 3,000 years. Because of the British, we have been enjoying chocolate bars for more than 170 years.
Oregon has some of the best artisanal hand-crafted chocolates to be found anywhere. We have it in every configuration you can think of, from bars to truffles to sauces to sipping chocolate. Many of our chocolatiers are award-winning and have been recognized as being some of the best in the country. Oregon is so crazy for chocolate that we have an Oregon Chocolate Festival that draws people from near and far to Ashland. We have it all — from vegan to gluten-free to milk to dark chocolate. Not to mention varieties infused with Oregon ingredients like marionberries, hazelnuts and wine.
Did you know when it comes to dating and relationships, chocolate can give you an unfair advantage? Are you trying to make amends for something you’ve done? Give them some chocolate. Trying to catch someone’s eye? Give them some chocolate. Do you want to have the feeling of falling in love all over again? Have some chocolate.
Chocolate is rich in theobromine, a stimulant that gives you a little energy jolt. It also contains tryptophan, which the body uses to make serotonin and we all know that serotonin makes us feel happy. It also contains the lesser known phenylethylalanine (say that 10 times fast), which causes feelings we associate with excitement and attraction. It's no wonder we give boxes of chocolates to the people we care about or people with whom we are hoping to form attachments. It really does have magical properties and the science to back it up. What other food can you think of that has benefits for your heart and your brain that is also so delicious and crave worthy?
So what do we do with all that chocolate? Anything and everything! But right now I’m thinking about my favorite meal — brunch. With most meals, you eat the entrée and then you have something sweet. What other meal encourages you to eat the sweets with the meal? This is why I love brunch. Anything goes. I’m a fan of pancakes and waffles but I have a special fondness for crepes, especially chocolate crepes. When it comes to making crepes, you will only be limited by your imagination. You can do as I did and fold the crepes into triangles and scatter berries across the plate and drizzle with the chocolate sauce or you can fill them with a whole host of delicious ingredients. Get creative. There is no wrong way to crepe!
Chocolate crepes
Makes 10-12 crepes
Crepe batter:
• 1 1/2 cups whole milk
• 3 large eggs
• 3 tablespoons water
• 2 tablespoons neutral-tasting oil
• 2 teaspoons vanilla extract
• 1 1/2 cups all-purpose flour
• 3 tablespoons white sugar
• 1/4 cup unsweetened cocoa powder, your favorite brand
• 1/4 teaspoon fine sea salt
Chocolate sauce:
• 8 ounces of your favorite Oregon-made chocolate bar (milk, semi-sweet or dark, your choice), finely chopped
• 8 ounces heavy cream
Optional topping or filling ingredients:
• Berries, sliced bananas, cherries, orange segments, whipped cream, jam, nuts, mascarpone, cookie butter, peanut butter (you get the idea).
To make the batter, place all of the batter ingredients in a blender. Blend until smooth. Place in an airtight container and put in the fridge to rest for at least one hour or up to overnight. The time in the refrigerator allows the gluten to relax and the flour to become fully hydrated. This will result in a tender crepe.
When you are ready to make the crepes, give the batter a little stir. Heat an eight-inch nonstick skillet over medium low heat. Lightly grease the skillet with just a touch of butter. Pour a scant 1/4 cup of batter into the pan and immediately start to tilt the pan so the batter evenly covers the bottom. When the top of the crepe starts to look dry (about one minute), then it’s time to flip it. Flip the crepe over with a spatula. The second side will cook more quickly, about 25 seconds. Place the crepe on a plate. Continue till all the batter is used.
To make the chocolate sauce, place the cream in a saucepan and heat till simmering, not boiling. Place the finely chopped chocolate in a heat-proof bowl. Pour the hot cream over the chocolate and stir till the chocolate is melted. Assemble the crepes and the chocolate sauce however you like, with whatever you like.