CELEBRATE CHOCOLATE!

Chocolate.

Did you celebrate World Chocolate Day (July 7)? Oblivious of the occasion, I nevertheless was moved to make a chocolate dessert. Visiting friends presented me with a lovely gift, a 1 ¾ -pound block—like an ingot--of dark chocolate. I couldn’t just let it sit there to be chipped away in bits.

July 7, 1550, was, supposedly, the date Hernán Cortes, Spanish explorer, introduced chocolate to Spain. Chocolate was originally consumed by the Mayans of Central America. The Aztecs discovered cacao when they took control of Mayan lands in trade expansion. Known as “food of the gods,” it became so valued that only the nobility was allowed to partake of it. Emperor Moctezuma served a chocolate beverage flavored with vanilla in cups of gold. The Spaniards were impressed.

Back in Spain, the Spaniards added sugar to the bitter brew and chocolate soon became all the rage with the nobility. From 1521 until 1600, Spain had a virtual monopoly on the trade in cacao from the New World. Only after that did the British, Dutch and French expand cultivation of the treasured cacao in other parts of the world (Indonesia, Africa, the West Indies). 

Spain still has a passion for thick, drinking chocolate. What is surprising is that they invented few desserts based on chocolate. Even if you spell it “mus” or call it “espuma,” chocolate mousse is still French. 

I’m making a chilled, no-bake chocolate tart. 

Easy to make, no baking required--rich chocolate tart.

 

Tart has a crunchy crumb crust, creamy filling and intense chocolate ganache topping.

Peanuts on top and peanut butter in the filling add depth to the chocolate.

No-Bake Chocolate Tart

Tarta de Chocolate sin Horno

This tart needs to be chilled at least 8 hours to firm it up. It also can be frozen. 

Use any dark chocolate (from 54 to 70 percent). If you’re using very bittersweet chocolate, you may want to add sugar to the filling mix. 

Galletas for crumb crust.

Unbaked crumb crust needs butter to set up firm, so this is one recipe in which olive oil doesn’t substitute well. Use plain cookies, such as Spanish galletas Marías, digestives, vanilla wafers or graham crackers to make the crumbs for the crust. 

A food processor works well for grinding the crumbs and mixing the cream cheese and chocolate for the filling.

Chop the chocolate to make melting easier. Melt it over hot water or in the microwave.

PX Sherry, a sweet, raisiny wine, adds a subtle fruity taste to the chocolate. If you don’t have it, use a tablespoon of milk to mix the filling.

For the crumb crust:

12 ounces galletas (plain cookies) to make 3 1/3 cups crumbs

2 tablespoons unsweetened cocoa powder

1 tablespoon peanut butter

½ cup melted butter (3 ½ ounces)

Grease a 9-inch springform mold. 

Grind the galletas in a food processor to make fine crumbs. (Save 2 tablespoons of the crumbs for the topping.) Add the cocoa powder to the crumbs and process again. Add the peanut butter and combine. With the processor running, pour in the melted butter and process until the crumbs come together in a ball.  

Spread the crumb-butter mixture evenly in the springform pan. Use a large spoon or flat plate to press it firmly. Refrigerate the crumb crust at least 1 hour before filling.

For the chocolate filling:

7 ounces dark chocolate, chopped

1 ½ cups cream cheese (12 ounces), softened

1 ¼ cups mascarpone (9 ounces), softened

2 tablespoons peanut butter

1 teaspoon vanilla extract

1 tablespoon PX (sweet raisin wine)

Pinch of salt

Place the chopped chocolate in a heatproof bowl and set it over a pan of boiling water. Heat the chocolate without stirring until most of it appears melted. Stir the chocolate until smooth and remove it from the heat. Let it cool before incorporating in the filling mixture.

Combine the cream cheese and mascarpone in the bowl of a food processor. Process until they are smooth and creamy. Add the peanut butter and process again. With the processor running, pour in the melted chocolate. Add the vanilla, the PX wine and the salt. 

Pour the chocolate filling into the chilled crumb crust. Spread it evenly. Cover the pan with plastic film and refrigerate at least 8 hours.

For the topping:

4 ounces dark chocolate, chopped

½ cup whipping cream

2 tablespoons roasted salted peanuts

1 galleta

Place the chocolate in a heatproof bowl. Place the cream in a small saucepan. Bring it just to a boil. Immediately remove and pour over the chocolate. Let it stand 5 minutes to soften the chocolate. Then stir until chocolate is completely smooth.

Place the peanuts and galleta in a mini-processor and process until coarsely chopped. 

To finish the tart:

Loosen the sides of the tart in the springform pan. Release the side and carefully remove it. Place the tart on a cake dish. Pour the chocolate topping evenly over the top of the tart, letting excess drip over the sides. 

Sprinkle the top with the mixture of chopped peanuts and galleta. 

Return the tart to the refrigerator until ready to serve.

Thanks to Sharman Haley, who gifted me with a 1 3/4-pound block of dark chocolate. Sharman is the granddaughter of the founder of Brown & Haley (Tacoma, WA), makers of Almond Roca and other chocolates.

More recipes with chocolate:

Chocolate-Fig Bonbons.

Dark Chocolate Cream Custards.

Hot Drinking Chocolate.

Cake with White Chocolate Mousse.

Frozen Torte with Chocolate Filling (Tarta Helada).

CHERIMOYA--AN EXOTIC FRUIT FOR THE HOLIDAYS

Exoticica--sweet cherimoyas, ready to eat.

I once lived in an old house in the village with a big, overgrown garden behind it. Stone dry walls divided the sloping garden into terraces, on which were planted many trees. Olive, fig, both orange and lemon, peach, pear and apricot, all those I could identify. Others, such as the pomegranate with its flamboyant red flowers, were new and exotic to me.

Photo ©Pilar Esteban Ordorica

One tree with broad, swishy leaves in early winter produced large green, heart-shaped fruit with a faceted surface that made them look like hand grenades. My neighbor, who pointed out the fruit to me, said they were chirimoyas. Eventually, I learned that the fruit actually comes from South America and that, in English, it is called cherimoya or custard apple.

Highly perishable and with a short season—November to January—cherimoyas are not widely commercialized. Best to enjoy them where they grow. And, where they grow is right here, the southern coast of Spain, from Gibraltar to Almuñecar (Granada). Cherimoyas from the Granada coast have DOP—protected designation of origin—Chirimoya Costa Tropical.

Inside the thin green skin, the flesh is creamy-white with shiny black seeds throughout. It tastes like a really sweet and creamy lemon-pineapple pudding. The aroma is “tropical”—banana, papaya, mango, all rolled into one, but subtle. The texture, like some pears, is slightly grainy. Did I say? really sweet.

When ripe, the skin and flesh darken.

Buy (or pick) cherimoyas when they are still firm and allow them to ripen until the green skin begins to darken in patches and the fruit, when gently squeezed in the palm of the hand, shows a little give (just like you test an avocado for ripeness).Small ones, as shown at left, ripen very quickly (two to three days).

Spoon the flesh from the skin.

The best way to eat this fruit is to cut it in half and spoon it right from the shell. The tongue and teeth easily deal with seed removal. Just spit the seeds out. Nothing simpler.

Yet, such a fabulous fruit certainly deserves something fancier. And, so, this season, I began seeking the perfect cherimoya dessert.  I’ve done sorbet, I’ve done mousse. Looking through online recipes, I liked the ideas of Pavlova with Cherimoya (meringue layers filled with fruit puré and whipped cream); Cherimoya Smoothie; Cherimoya Soufflé. The chef on Cómetelo (Canal Sur TV) made a scrumptious looking cherimoya flan  with white chocolate sauce. I loved his clever idea of dipping almonds in melted dark chocolate and scattering them around the finished dish so that they looked like shiny black seeds from the fruit.

I wanted a festive dessert in which the fruit could shine all on its own. A creamy tart? As the cherimoya pulp is so smooth and creamy, I needed something crunchy or crisp as contrast. How about a crumb crust? Yes! And some melted chocolate to dribble over the top to add a luxurious touch for the holidays.

Seeds are not easy to remove.

Now, about those seeds again. Each one is enclosed in a fleshy cell and does not easily separate from the flesh. I tried rubbing them through a sieve and that didn’t work either. You pretty much have to use a knife or fingers to extract each seed. Yeah, that’s a drag. But, once a year, worth the trouble. I did find that, the riper the fruit, the easier to squeeze out the seeds. Add lemon juice to the fruit pulp to prevent its oxidizing.

Because the cherimoyas are so very sweet, you will need very little sugar to make the tart filling. I used none at all. Taste the pulp and add sugar to suit yourself.

Cherimoya tart, a festive holiday dessert.

Tarta de Chirimoya
Cherimoya Tart

The tart filling, which is set with gelatine, can be made a day in advance of serving. It also freezes well. If frozen, allow to stand at room temperature at least 15 minutes before slicing and serving.

Serves 6 to 8.

2 pounds ripe cherimoyas
2 tablespoons lemon juice
1 teaspoon grated lemon zest
¼ teaspoon crushed cardamom seeds
1 tablespoon medium Sherry
½ cup Greek yogurt
¼ cup sugar, or to taste
¼ cup milk
2 ½ teaspoons unflavored gelatine
1 cup whipping cream
Baked crumb crust
Dark chocolate, melted over hot water (optional)

Cut the cherimoyas in half and scoop out the flesh. Remove and discard all the black seeds. Puré the flesh in a blender or food processor with the lemon juice. Place in a bowl and stir in the lemon zest, cardamom, Sherry, yogurt and sugar.

Put the milk in a small bowl and sprinkle the gelatine into it. Allow to soften for 5 minutes. Dissolve the gelatine in a microwave or by placing the bowl in a pan of hot water and stirring. Whisk the gelatine into the fruit mixture.

Beat the cream until it holds soft peaks. Fold the cream into the fruit mixture. Pour the mixture into the spring-form mold lined with baked crumb crust. Refrigerate the tart for at least 8 hours.

Run a knife around the edges of the pan and remove the sides from the pan. Carefully loosen the crust from the bottom and place the tart on a serving dish.

If desired, dribble melted chocolate over the top.

Chocolate adds a luxurious touch to cherimoya tart.

Almond Crumb Crust

Use any favorite crumb crust recipe. I invented this one because I had some leftover pieces of marzipan (almond-sugar paste).

1 ½ cups crushed crumbs
4 ounces marzipan
1 egg white

Preheat oven to 350ºF.

In a food processor, grind the crumbs finely. Add the marzipan and process until combined. Add the egg white and process to a paste.

Spread the mixture in the bottom of a spring-form pan that has been lightly greased with almond or olive oil. Bake the crust until golden around the edges, 10 minutes. Remove and allow to cool completely before adding the filling.

Cherimoyas make good stocking-stuffers!