There is no such thing as bad chocolate. I include ancient chocolate buried under the sofa cushions in that statement, along with melted chocolate, dollar-store chocolate, and chocolate that's gone stale and developed those weird sugar-mushroom blobs all over it.But good chocolate is goooood. And I guess Hilton knows it, because they recently held a contest to honor the best chocolate dessert at their hotels. The winner: Cappuccino Chocolate Delight from the Hilton Sandestin Beach. The yumalicious concoction has been added to the menu at the hotel's Sandcastles and Seagar's restaurants, or you can whip it up yourself if you're good with a mixer. I'm tired just reading this recipe; plus I'd rather have an excuse to go to Florida.
RECIPE:
1 slice: chocolate sponge
4 each: egg yolk
2 oz: sugar
8 oz: cream cheese
3 cups: heavy cream (whipped)
1 oz: Myers Original Dark rum
2 oz: coffee espresso
8 oz: Godiva white chocolate
1 cup: heavy cream
12 oz: Godiva dark chocolate
1 oz: raspberry puree
1 oz: mango puree
1 oz: granulated sugar
Whip egg yolk until fluffy. Cook two ounces of sugar to a soft ball and add it to the egg yolk. Melt the white chocolate with the coffee and fold it in the cream cheese and whipped cream. Arrange the sponge in a cake mold and soak the sponge with the rum. Pour the mix in the cake mold and freeze it.
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