Stonewall Kitchen, LLC

Saturday, January 10, 2009

Today is Bittersweet Chocolate Day!

Today is Bittersweet Chocolate Day! Bittersweet chocolate is a sweetened form of dark chocolate that does not contain any milk.

In fact, I found a great video tutorial on YouTube in which Camilla Saulsbury demonstrates how easy it is to make Chocolate Truffles with bittersweet chocolate that are vegan and dairy-free! Enjoy!

And a recipe of the banana split of my dreams from!

(image from, photo by: Romulo Yanes)

Caramelized Banana Splits with Hot Chocolate Sauce

Gourmet November 2007
Lillian Chou

Yield: Makes 4 servings
Active time: 20 min
Total time: 20 min

With its warm, gooey goodness, this dessert will bring bananas Foster to mind. You'll have some sauce left over, which will be handy because, we assure you, you'll be in the mood to have this again the next night—if not sooner.


3 tablespoons unsalted butter
3 firm-ripe bananas, sliced diagonally 1/2 inch thick
1/2 cup packed light brown sugar
1 cup heavy cream
4 ounces fine-quality bittersweet chocolate (no more than 60% cacao if marked), finely chopped
1 pint cinnamon or vanilla ice cream
1/2 cup chopped walnuts, toasted and cooled


Melt butter in a 12-inch heavy skillet over medium heat, then add bananas in 1 layer and sprinkle with brown sugar. Increase heat to medium-high and cook bananas, gently turning once and shaking skillet occasionally, until sugar is caramelized, 3 to 4 minutes. Divide bananas among 4 bowls, leaving any remaining caramel in skillet.

Add cream to skillet and boil over medium heat, stirring, until caramel is dissolved. Add chocolate with a pinch of salt and whisk until melted.

Top bananas with scoops of ice cream, then drizzle with some of chocolate sauce and sprinkle with nuts. (There will be extra sauce.)

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