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Valentine's Day Chocolate

Valentine's day excess: brie and chocolate


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Valentine's day excess: brie and chocolate

kitchenhacker | Feb 11, 2009 10:59 AM

I'm thinking of making a baked brie in puffed pastry.

Usually, I add pecans, honey, and maybe some apples or pears into the mix.

This time, I'm tempted to go all-out and add chocolate, instead. I was thinking something dark and not too sweet. Maybe some hazelnuts?

I was also wondering whether some sort of wine reduction might be nice added to this - whether it would help marry the flavors by adding a bit of sharpness or whether this would simply be a bad idea.

So, does anyone have any recommendations on:

1) What sort of chocolate to use?
2) Hazelnuts?
3) Wine? If so, what type?

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