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Course two consisted of chocolate martinis and crostini with chocolate-bacon bruschetta. The chocolate martinis had a swirl of chocolate syrup lining
After I ate it, I remembered the crumbled goat cheese that was to have been on it. Ah well. I blame it on the martini.
Course three was a salad of baby spinach, baby arugula, and baby lettuce in a red wine vinaigrette topped with cocoa nibs and dried cherries. It was g
A baguette, made earlier in the day, was cut thinly and brushed with a hint of olive oil and topped with mini-chocolate chips and crispy bacon. Then i
Course two consisted of chocolate martinis and crostini with chocolate-bacon bruschetta. The chocolate martinis had a swirl of chocolate syrup lining
The soup had a very creamy texture and had a hint of sweetness. There was a light heat from the chili that warmed. A very good winter soup. Frank is n
The first course was a roasted butternut soup. The squash was roasted with cinnamon, nutmeg, dark chocolate, garlic, chili pepper, and maple syrup. On
To set the stage, I opted to use my chocolate-colored tablecloth. In hindsight, I should have ironed it. For the wine, I chose a 2009 wine from Spain
Kathleen

Course two consisted of chocolate martinis and crostini with chocolate-bacon bruschetta. The chocolate martinis had a swirl of chocolate syrup lining

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DC Chocolate Cooking Challenge
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