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Chocolate adventure
Published: 5/4/2010 11:21 AM
Last Modified: 5/4/2010 11:23 AM

We all know chocolate is delicious paired with raspberries, vanilla and orange. But what about banana leaf, cumin or paprika?

In Scharffen Berger's Chocolate Adventure Contest, contestants were asked to use at least one "adventure ingredient" paired with chocolate for a winning recipe. Those ingredients included mint, ginger, pandan leaf, banana leaf, sumac, raw honey, cacao nibs, dried chili pepper, malbec, peanut butter, blackeyed peas, rice flour, papaya, cumin, paprika and smoked sea salt.

Mary Shivers of Ada won second place in the national contest for her Tropical Pandan Ice Cream with Raspberries and Thai Noir Sauce. Shivers used several of the adventurous ingredients, including fresh mint, pandan leaf, raw honey, dried chili pepper and malbec.

Here's her recipe.

Tropical Pandan Ice Cream with Raspberries and Thai Noir Sauce
Sauce:
2/3 cup Malbec
1/8 teaspoon seeded and minced red Thai chili pepper
5 tablespoons sugar
2 tablespoons raw honey
2 oz. (from a 3 oz.) Scharffen Berger 70% Cacao Bittersweet Chocolate Bar, shaved

Ice Cream:
2 cups whole milk
1 cup granulated sugar
3 tablespoons pandan leaf
2 cups heavy cream
1/2 cup cream of coconut
1/4 teaspoon salt
1 teaspoon vanilla extract

Toppings:
2 1/2 cups fresh raspberries
6 fresh mint sprigs (any varietal)

For sauce, in a food processor or blender, puree Malbec and chili pepper. Pour into a small saucepan. Add sugar and honey. Cook over medium heat for 8-12 minutes until mixture is reduced by one third, stirring often. Remove from heat and stir in chocolate until melted. Cover and set aside to cool to warm.

For ice cream, in a 1 quart saucepan, bring milk and sugar to a boil over medium heat. Add pandan leaf. Reduce heat to low. Cook for 1 minute. Remove from heat and cool to room temperature. Remove pandan leaf and discard. Pour mixture into a large bowl. Add cream, cream of coconut, salt, and vanilla. Beat on low speed for 1 minute until well mixed. Freeze in an ice cream maker according to manufacturer's directions. Spoon into a container. Cover and place in freezer until ready to serve.

To serve, drizzle six small serving plates with a small amount of warm sauce. Add 3-4 small scoops of ice cream to each plate. Drizzle with a little more sauce. Divide raspberries on and around the ice cream. Add a mint sprig to each plate. Serve immediately. Serves 6.

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Taste

Food Writer Nicole Marshall Middleton joined the Tulsa World in May 1993 after graduating from Oklahoma State University. She has covered crime, city government and general assignment beats during that time - but mostly crime. But when she isn’t at work, Nicole is a devoted food hobbyist. She enjoys meal planning and cooking with her husband, Steve, every day of the week and on holidays it’s a family affair. When the opportunity to become the food writer at the Tulsa World presented itself in the summer of 2011, Nicole jumped at it. She is excited to explore a new side of Tulsa and make the transition from crime to cuisine. .

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Past Articles By Nicole Marshall Middleton

2/16/2013		Valentine's weekend is last call for hearts
2/14/2013		Have you tried ... greek frozen yogurt
2/14/2013		5 to Find: Last-minute Valentine's Day gift ideas
2/13/2013		Recipes: Meatless main dishes make great meals for Lent
2/13/2013		Eggs and croutons made from the heart
2/12/2013		Puff pastry a timely bit of food from the heart
2/10/2013		Nothing conjures love more than chocolate
2/9/2013		Chocolate filigree hearts great for Valentine's Day cupcakes
2/9/2013		Leftovers inspire a Valentine treat
2/7/2013		Have you tried cacao nibs?
2/7/2013		Mardi Gras mystery: Strange events at S & J Oyster Co. lead to talk of haunting
2/7/2013		What are you ...? with the King and Queen of Blue Dome District's Mardi Gras parade

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