The Dominican Republic is known for many great things. Its food, music and cigars are second to none. When I think of the Dominican Republic (affectionately known as D.R. by locals), however, I think of chocolate. Two-thirds of the organic cocoa beans shipped worldwide come from the country. Dominican chocolate’s rich and earthy tones make for complex and aggressive dessert play. Finding Dominican chocolate will be easier than you think. Godiva makes an 85 percent Santo Domingo that is not for the faint of heart.
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Serves | 6 |
- 1 lb Dominican chocolate, chopped
- ½ cup light corn syrup
- ½ cup butter, cut into cubes
- 2 cups heavy cream, divided
- 1 Tbsp coffee liqueur
- 1 tsp vanilla extract
- ¼ cup powdered sugar
| Preparation | Place the chocolate, corn syrup, butter and ½ cup heavy cream in a saucepan and simmer just until the chocolate is melted. Stir to evenly combine ingredients. Set aside to cool. Stir in the coffee liqueur and vanilla extract.
Line a loaf pan or terrine mold with plastic wrap, allowing extra wrap to extend over the sides of the pan. (This step can be skipped if you’re using silicone molds).
Beat the remaining heavy cream and powdered sugar with an electric mixer at high speed until stiff peaks form. Fold chocolate mixture into the heavy cream in three additions. Pour into the prepared pan and chill 8 hours or freeze for 3 hours.
| To Serve | Invert the pâté onto a serving tray. Remove the plastic wrap. Slice 6 portions and serve on chilled plates. Serve with fresh cream and berries if you wish; however, it is great as a stand-alone dessert.
SUGGESTED WINE PAIRING: Adam Puchta Signature Port, N.V. from Adam Puchta Winery, Hermann, Mo., adampuchtawine.com