The cover of the Tri-City Herald's Food & Wine section Feb. 11 will feature crimson hued foods - that are good for you, too - for Valentine's Day. Inside you'll find more recipes plus buying, cooking and health tips on a variety of food-related subjects.
While chocolate tacos may sound decadent, this is actually a no-cholesterol recipe. The dark crisp chocolate tortilla provides a textural and flavor contrast to the sweetness of ripe, fresh fruit. Topped with an icy smooth fruit sorbet, what could be better?
1/2 cup flour
1/2 cup sugar
3 tablespoons unsweetened cocoa
2 egg whites
1/4 cup vegetable oil
1/3 cup skim milk
1 1/2 teaspoons vanilla
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1/8 teaspoon cinnamon
To make the batter:
Place all of the ingredients in a mixing bowl and beat until smooth with an electric mixer. Cover the batter and place it in the refrigerator to chill for at least 2 hours or overnight.
To cook and shape the tortilla:
Remove the batter from the refrigerator and allow it to come to room temperature, which will take 20-30 minutes. Heat a small non-stick skillet or crepe pan over medium heat. Pour in a little less than 1/4 cup of batter (I use a long-handled measuring cup as my ladle) and tilt the pan quickly to spread the batter into a 6-inch circle. Once the edges look dry (2 or 3 minutes), loosen the edges with a knife and turn over the tortilla. Cook another minute or two.
Lift the soft hot chocolate tortilla out of the pan with a knife and quickly drape it over a rolling pin. It will become firm and crisp as it cools. Alternatively, if you have a taco rack, put the soft tortilla in that to firm up, teasing the middle open so that you'll have lots of room for fruit.
If the tortilla doesn't firm up, it means it isn't thoroughly cooked, so cook it a bit longer. It should be dry when you remove it from the skillet.
Fresh Fruit Filling
2 pints strawberries, hulled and sliced (grind a tiny amount of fresh black pepper on top)
1 cup raspberries
1 cup blackberries
1/2 cup blueberries
1 mango, peeled and cut into 1/2-inch cubes or sliced into 1/2-inch thick strips
2 kiwi, peeled and sliced into rounds
1 banana, peeled and sliced into rounds just before serving to prevent browning
Gently mix berries together in a bowl. Keep the remaining fruit separate until assembling or they'll pick up the colors from the berries.
1/2 pint sorbet (Use a flavor of one of the fruits)
8 mint sprigs
Place a tortilla on a serving plate. Generously fill it with the berries and then tuck in the mango, kiwi and bananas. Add a scoop of sorbet and garnish with mint.
From: Chocolate for Breakfast by Barbara Passino (The Gerald & Marc Hoberman Collection, February 2009, hardcover/$35.00).