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On Tour With Pink Martini ~ Cowhorn Vineyards and Chocolate Sauce

May 2, 2010

Cowhorn Winery, Ruch, Oregon

A chef can’t live on wine alone, even wine as good as Cowhorn Vineyard’s very yummy Voigener. I suppose I could try. After all, cases of it went on tour with Pink Martini.

My life, however, demands a great chocolate sauce in addition to a great 2007 Grenache. This sauce is another one in my classic repetoire. It keeps for 2 weeks (or a case bottle of Applegate Valley) and more than holds its own in competition.

Chocolate Ganache

1.25 pounds coarsely chopped bittersweet chocolate (sharffenberger bittersweet, if possible)
4 oz. strong coffee
8 oz. heavy cream
1 1⁄2 oz. granulated sugar
1 1⁄2 oz. butter

Method:

Heat together over very low heat, stirring until it all melts together. Refrigerate.

This can be used as an incredible hot fudge sauce, if warmed slowly. I also shape it into balls and roll in nuts or cocoa for truffles.  Make it into a quick mousse by folding into whipped cream or pour over a cake to cover.

I served this at:
Alexis Hotel, Seattle, WA
Jerome Hotel, Aspen, CO
La Posada de Santa Fe, Santa Fe NM
Pour La France, Boulder, CO
Bishop’s Lodge, Santa Fe, NM
Regent Hotel, Albuquerque, NM
McCall House Bed and Breakfast, Ashland, Oregon
Ashland Elks Lodge, Ashland, Oregon

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