The Houndstooth Gourmet

As reported on THG earlier, Del Ray’s Artfully Chocolate, now ACKC (Artfully Chocolate Kingsbury Chocolates), has moved to Mount Vernon Avenue. This is the second ACKC location for owners Eric Nelson and Rob Kingbsbury. ACKC’s DC location opened in 2007 and delighted Washingtonians with hot chocolates, gelato and frozen drinks.

I vistited ACKC’s Logan Circle location last December and enjoyed the Diva Hot Chocolates. So much so in fact, I wished that the Del Ray location had a cocoa bar! Well, my wish came true with the opening of ACKC Cocoa Bar of Del Ray.

A demi-wall topped with a bright flowered-glass partition leads guests into the new space. ACKC’s decor sports Nelson’s signature red on wainscoted walls, topped with butterscotch yellow. His bright art hangs on the walls and adorns the cafe tables, giving a feast for the eyes as well as the palate.

Behind the display counters is a large blackboard announcing the menu; Stars of Stage and Screen (hot chocolates), The Hot Stuff (espresso and tea), Good Eats (tempting sweets and pastries), and The Cool Stuff (Italian soda, frappes, chai, lemonade). Dolcezza gelatos are also on the menu.

Oh, did I mention CHOCOLATES?

Next up for Nelson is the opening of Artfully Chef, where chocolate making classes will be offered for $25 each. Ingredients and equipment for chocolate making will also be available. Be sure to sign up for ACKC’s newsletter here.

Artfully Chocolate Kingsbury Chocolates
ACKC Cocoa Bar of Del Ray
2003A Mount Vernon Avenue
Alexandria, VA 22301
(703) 635-7919
Website: The Cocoa Gallery

 

Tags: restaurant, Alexandria, chocolate by Ramona
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Sometimes I just need a hit of chocolate after a meal. Chocolate, even a small piece, leaves me feeling complete and sated. I don’t need the Mississippi Mud Pie from the ’80s-just good quality chocolate to tickle the palate. Like at Hank’s Oyster Bar. No desserts on the menu, but you get a couple chunks of bittersweet chocolate with your bill. It suits me fine most of the time, and when it doesn’t, there’s always a fried Snickers bar at Eammon’s a few blocks away on King Street! Actually, I haven’t yet talked Frank in to sharing one, but I’m working on it!

A couple years ago, Rachel Ray was on  Poprah Oprah demonstrating her recipe for Chocolate Cups. If the Oprah liked it, well, I had to give it a try.

It’s incredible and so easy. With a couple ingredients and about 5 minutes, you can whip together an impressive dessert for just you, or for entertaining guests.

Here’s a recipe for Chocolate Cups, adapted from the original recipe from Rachel Ray. I served it with reduced calorie Cool Whip, and defrosted and lightly sugared mixed berries from Costco. I highly recommend the berry pairing!

Chocolate Cups

serves 6

Ingredients

• 1 1/3 cups milk (I actually used 1%, and it held together)
• 2 eggs
• 2 cups semi sweet chocolate morsels
• 4 tablespoons sugar
• pinch salt
• whipped cream (optional)
• berries (optional)

Directions

Place milk in a pan and bring to a boil. Meanwhile, place chocolate, eggs, sugar and salt in a blender and blend until mixed well. With the blender on low, slowly and carefully, pour the boiled milk through the small hole in the top of the blender cover. Increase speed to high and blend thoroughly.

Pour mixture into 6 serving cups and place the cups on a baking sheet. Refrigerate to cool and set, at least 3 hours. If making a day ahead, cover each serving with plastic wrap to preserve freshness and avoid picking up odors.

Serve with whipped cream and sweetened berries.

Tags: dessert, fruit, chocolate by Ramona
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 St. Patrick’s Day is a week away and for my DC Foodies entry this week, I felt a little Irish and made a decadent Guinness and Chocolate Cheesecake.

Go check it out at DCFoodies.com.

Tags: DC Foodies entry, cheese, Recipe, chocolate, baking by Ramona
1 Comment »

 

A while back I wrote about these delicious chocolate chip cookies from the Metropolitan Bakery cookbook. I decided to make another batch and tweaked the recipe a bit to use bittersweet chocolate. I thought the dried cranberries would make for a sweet counterpoint to the chocolate.

The cookies are loaded with flavor and are not too crisp and not too soft. I used a small icecream scoop to attain uniformity in size so they all baked evenly. It’s important to fold the nuts, chocolate and cranberries in by hand after bringing the dough together. This gets everything evenly disributed throughout and more importatnly, saves you mixer’s motor!

Chocolate Chip Cookies with Nuts and Dried Cranberries

makes 5 dozen cookies

Ingredients

1/2 cup rolled old fashioned oats (I used Quaker Oats)

3 cups unbeached all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

3/4 teaspoon kosher salt

3 sticks unsalted butter

1 1/2 cups sugar

1 1/2 cups light brown sugar

3 large eggs

1 Tablespoon vanilla

1 bar bittersweet chocolate (about 9.7 ounces) rough chopped with knife into 1/2 inch chuncks or slivers

1 1/2 cups pecans, toasted and chopped

1 1/2 cups walnuts,toasted and chopped

1 1/2 cups dried cranberries

Directions

Preheat oven to 350 degrees

In a non-stick skillet, heat nuts over medium and toast for 8-10 minutes. Stir frequently. The nuts will be done when they smell-well-nutty and toasty. Remove to a cutting board and chop roughly.

Grind the oats using a food processer until they are finely ground into a flour. Combine oats, flour, baking powder, baking soda and salt in a large bowl.

In another bowl or food processer (using paddle attachment), beat the butter on medium until light and creamy. Add the sugar and brown sugar and beat until creamy. Add the eggs one at a time and allow each egg to incorporate for about 30 seconds. Add in vanilla.

Manually fold in nuts, chocolate and cranberries. You can do this in a large bowl or on a lightly floured board. Once ingredients are evenly dispersed throughout dough, you are ready to bake.

Using a spoon or scooper, drop dough onto  2 large parchment or silicone mat lined baking sheets. I strongly prefer parchment paper becuase the cookie dough does not spread and thin as much as it does with silicon. Parchment paper is also reusalbe between batches.

Place sheets of cookie dough in oven on middle racks. Bake for 10 minutes. Turn pans to face opposite direction and switch racks. Continue to bake for 8 minutes. Remove from oven and allow cookies to cool for 3-4 minutes before you transfer them to a cooling rack. By this time, the pans should have cooled down enough to add your next batch of dough.

Tags: nuts, cookies, chocolate by Ramona
2 Comments »

 

Chocolate biscotti are a wonderful treat for anytime, or for after dinner as a light sweet to dunk in your coffee or dessert wine. They make a special gift for Holiday giving too. Biscotti are also deceptively easy to make. Check out my recipe on DC Foodies!

Tags: cookies, DC Foodies entry, chocolate, baking by Ramona
2 Comments »