Tag Archives: Chocolodka

It’s The Most Chocolodka Time Of The Year

Posted on December 24, 2012 by DrHGuy | 1 Comment

Over the years, DrHGuy has explored, as he is wont to do, the sleigh path less traveled to holiday revelry, and, not being the kind of chap to keep such joyfulness to himself, he annually shares with readers his favorite Yuletide embellishments.

Chief among these tidings of joy is the opening of the Season Of Chocolodka. a time which offers hope to the weary masses and solace to all humankind.

Gentle reader, would your life be enhanced by an elixir that

Is intoxicatingly delicious and deliciously intoxicating?
Makes any event an occasion and any occasion an event – occasionally or eventually?
Convinces your sweetie that making snow angels naked while you videotape the event qualifies as madcap merriment?
Persuades you and perhaps even other (also elixir-ingesting) individuals that you are a fuuuuuuunnnnn sort of guy or gal?
Infuses your empty, barren life with meaning, love, and joy?

Well, Bunkie, if you’ll settle for four out of five, then I’ve got just the thing for you, a little something I like to think of as ¹

chocolodka_announcement

The original post with the full set of instructions for Chocolodka is at The Quintessential Chocolate Vodka – Chocolodka. An instructional video is now available at How To Make The Original Chocolodka – The Video.

Chocolodka Chantilly Snaps – Contributed by Coco Éclair

The complete set of information about Chocolodka, including links to all Heck Of A Guy Chocolodka posts and recipes revealed by The Chocolodka Goddesses, Coco Éclair and Duchess of Durham, for delicacies employing Chocolodka such as the treats displayed here can be found at Heck Of A Guy Chocolodka Page.

Christmas Chocolodka Gingerbread – Contributed by Duchess of Durham

_____________________

For the image=impaired, the graphic’s text reads: “The Heck Of A Guy Illustrated, Explicated, Annotated, & Unexpurgated Dishwasher Safe, Dishwasher Dependent Formulation For The Ultimate Solvent Of Anxiety, Woe, & Inhibitions, The Good Time-Enhancing, Courage-Bolstering, Someone’s Gonna Get Lucky Tonight-Assuring Quintessential Chocolate Vodka: Chocolodka.” [↩]

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Posted in Chocolodka, Holidays-Celebrations, Recipes

Tagged Chocolate Vodka, Chocolodka, Christmas

Leonard Cohen Christmas Cocktails & More

Posted on December 15, 2012 by DrHGuy | Comments Off

Bird On A Wire

In 2011, the Chicago Tribune ran The 12 Drinks of Christmas by Lauren Viea, a particularly festive piece in which they “challenged a dozen of our favorite bartenders to create a drinkable homage to ‘The Twelve Days of Christmas.’” The potable representing the all-important partridge in a pear tree anchor verse was inspired by Leonard Cohen’s Bird On A Wire:

By Robert Haynes, The Violet Hour There’s just enough pear liqueur in this bourbon-based wintry tipple to justify the first day of Christmas reference, which is finished with notes of cinnamon. Haynes borrowed from a Leonard Cohen song for the drink’s name. $12; 1520 N. Damen Ave., 773-252-1500; theviolethour.com

2 ounces Wild Turkey 101 bourbon
3/4 ounce lemon juice
3/4 ounce Rothman & Winter Pear liquer
1/2 ounce saigon cinnamon syrup
1/8 ounce simple syrup
1 dash Fees Old Fashioned bitters
Lemon peel garnish
Reserve garnish, combine ingredients in shaker; shake hard.
Strain into rocks glass over one large chunk of ice
Garnish with lemon peel expressed and inserted into drink.

A Drunk in A Midnight Choir

The holiday theme chosen by the folks at Cocktail ~~Virgin~~ Slut¹ this year is “Humbug!” The explanation follows:

Let’s face it the holidays suck… You put yourself in debt buying crap people will have forgotten about in a month. You drive around like a jackass to see people you don’t even like, or worse they freeload in your house… Plus if you work retail, you’re pretty much in hell, so don’t we all deserve a good stiff drink? The gist was to mix something in the spirit of anti-Christmas (or Hanukkah, Kwanzaa, or Festivus) whether it be bitter, really strong, or a traditional holiday drink turned topsy turvy.

The result, inspired both by the above referenced Bird On A Wire cocktail and an admiration for Mr Cohen, is A Drunk in A Midnight Choir:

1 1/2 oz Scotch (Famous Grouse Blended)
3/4 oz Averna
3/4 oz Heavy Cream
1 dash Angostura Bitters
1 Egg Yolk
Shake once without ice and once with ice. Strain into a rocks glass and garnish with freshly grated nutmeg.

The full article elaborates on the choices of ingredients and alternatives.

The Leonard Cohen Mixology Institute

This is not the first time the Canadian singer-songwriter has been the motivation for a cocktail creation. Indeed, Cohen himself is the inventor of the Red Needle:

I prepared a lot of Red Needles. That’s a cocktail I invented in Needles, California, in 1976. It consists of tequila and cranberry juice and Sprite and fresh cut fruit. I prepared pitchers of this cocktail for the musicians and we couldn’t stop playing; most of the takes are twenty-five minutes long, and we kept this one because it’s eight minutes long. I did fall down in it, that’s where the guitar solo occurs. It was a very exuberant, passionate evening, and several musicians told me it was the happiest time they ever spent in a recording studio.²

The full story behind the Red Needle and a video of Leonard Cohen preparing the drink can be found at Mixology Video – Leonard Cohen Recreates His Red Needle Drink.

Posts dealing with other cocktails named after Leonard Cohen or his work product follow:

Of course, no Heck Of A Guy post about Christmas libations would be complete without reference to DrHGuy’s personal preference …

Chocolodka

The Chocolate Vodka Concept

Ogden Nash, who knew his way around an aphorism, was onto something when he succinctly observed that

Candy is dandy,
But liquor is quicker

Nonetheless, I would hold that the justly esteemed Mr. Nash did not, tragically, explore the full range of options and, consequently his well intended advisory couplet implicitly forces a fallacious one-option-or-the-other-but-not-both choice that, in turn, deplorably excludes from the armamentarium of seduction the liquid joyfulness produced by the skillful blending of candy and liquor.

Gentle reader, would your life be enhanced by an elixir that

Is intoxicatingly delicious and deliciously intoxicating?
Makes any event an occasion and any occasion an event – occasionally or eventually?
Convinces your sweetie that making snow angels naked while you videotape the event qualifies as madcap merriment?
Persuades you and perhaps even other (also elixir-ingesting) individuals that you are a fuuuuuuunnnnn sort of guy or gal?
Infuses your empty, barren life with meaning, love, and joy?

Well, Bunkie, if you’ll settle for four out of five, then I’ve got just the thing for you, a little something I like to think of as

The history of this concoction and recipes for the drink (replete with instructional video) as well as for edibles based on this delight can be accessed at The Original Chocolodka.

_____________________

While a blog devoted to cocktails is inherently intriguing, the extra ingredient that puts this site over the top is its subtitle “quality versus quantity does not have to be a winner-take-all proposition.” [↩]
From Barbara Gowdy Interview With Leonard Cohen A transcript of the full interview was published in 1994 in the book “One on One: The Imprint Interviews” (edited by Leanna Crouch and published by Somerville House Publishing) and is now available at the phenomenally useful Speaking Cohen site: Leonard Cohen By Barbara Gowdy. [↩]

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Posted in Chocolodka, Leonard Cohen

Tagged Chocolate Vodka, Chocolodka

Carré au Chocolodka avec Caramel et Pacane

Posted on September 5, 2012 by DrHGuy | 1 Comment

The Chocolodka Goddesses, Coco Éclair and Duchess of Durham,
offer recipes for dishes and potables that incorporate
Chocolodka, all developed and tested under the auspices of the
Chocolodka Foundation Culinary Laboratory.

All posted recipes can be found at Recipes Employing Chocolodka
The creation of Chocolodka itself is explained at Chocolodka

Carré au Chocolodka avec Caramel et Pacane
Contributed by Coco Éclair

aka Decadent Chocolodka Brownies, with Chocolate Ganache, Caramel Drizzle, topped with a pecan: The French name implies that these are ‘squares’ (carré). As you can see by the photo, however, mine are anything but square, as I made them in mini-muffin pans. I figured a fancy French name deserved a more sophisticated shape, but when serving them as brownies, ‘squares’ should suffice. I have provided baking instructions for both.

Brownies: Ingredients

1 pound salted (regular) sweet cream butter
36 ounces semi-sweet chocolate chips
6 extra large eggs
1 1/2 teaspoons pure vanilla extract
4 tablespoons Chocolodka
2 1/4 cups sugar
4 oz. of cream cheese
1 1/4 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon dark cocoa powder (unsweetened)
3/4 teaspoon salt
3 cups chopped pecans (optional)

Brownies: Instructions

Preheat oven to 350°F. Use parchment paper to line or grease & flour a 13″ x 9″ x 2″ pan (I love using the parchment paper for brownies because it makes removal so much easier).
Chop the butter into cubes and place it in the top portion of the double boiler (or glass bowl) with the chocolate chips) over simmering water. Stir with a spatula/scraper until fully melted and mixed into a gorgeous chocolate sauce. Remove from heat.
Sift together: the flour, baking powder, salt, and cocoa powder. Now sift it one more time. Add the chopped nuts with the dry ingredients in a bowl and set aside.
In a large bowl, mix vanilla, Chocolodka, cream cheese, and sugar. Stir in the eggs one at a time. Don’t beat the eggs! This is serious business, folks.
Now, mix the chocolate and the dry ingredients (with the nuts) with the egg mixture in the large bowl. Stir with a wooden spoon or spatula (do not use a mixer).

For Rectangular Pan: Pour the brownie batter into the lined or greased & floured baking pan. Rap the pan on the counter until the air bubbles stop coming to the surface to pop (this ensures that the batter is sitting in the pan without a bunch of air pockets). Bake for 35 minutes or until a toothpick comes out clean (sometimes it takes a bit longer than 35 minutes so check it every five minutes or so after that). Do not over bake! Allow to cool slightly, score, and then allow to cool completely before removing from the pan.

For Mini Muffin Tins: Line muffin tins with paper cups (even if you use a non-stick muffin tin as these brownies are more ‘fudge-like’ than ‘cake-like’ thus tend to stick more). Bake only 12 to 15 minutes. Always better for brownies to be slightly underdone than slightly overdone, so be sure to check them often! Test with a toothpick – remove from oven if toothpick comes out clean.

Dark Rich Chocolate Ganache: Ingredients

Yield: 3 1/2 Cups

2 cups heavy cream
1/2 cup confectioners’ sugar
1/8 teaspoon salt
1 pound bittersweet chocolate, chopped

Dark Rich Chocolate Ganache: Directions

In a large saucepan, bring 2 cups heavy cream, 1/2 cup confectioners’ sugar, and 1/8 teaspoon salt to a boil. Remove from heat; add 1 pound chopped bittersweet chocolate, and let stand, without stirring, for 1 minute. Whisk just until combined. Refrigerate, stirring occasionally, until spreadable, about 1 hour.

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Caramel Sauce: Ingredients

Yield: 1 3/4 cups

1 1/2 cups sugar
1/3 cup water
1 1/4 to 1 1/2 cups heavy cream
1/2 teaspoon pure vanilla extract

Caramel Sauce: Directions

Mix the water and sugar in a large heavy-bottomed saucepan. Cover and cook over low heat until the sugar dissolves. Increase the heat and boil uncovered until the sugar turns a medium brown, about 5 to 7 minutes, stirring occasionally with a wooden spoon. Watch it carefully, as it will turn from caramel to burnt very quickly. Stand back to avoid splattering, and gradually add the cream and the vanilla extract. Simmer until the caramel dissolves and the sauce is smooth and thick, about 2 minutes.
~~~~~~~~~~~~~~

Assembly

After brownies have cooled, apply chocolate ganache, top with chopped pecans, and drizzle with caramel sauce.

NOTE: alcohol tends to evaporate when heated, but not to worry, some of the Chocolodka flavour will be retained!

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Tagged Chocolodka

Concert Chocolodka Mini Cupcakes

Posted on September 5, 2012 by DrHGuy | 1 Comment

All posted recipes can be found at Recipes Employing Chocolodka
The creation of Chocolodka itself is explained at Chocolodka

Concert Chocolodka Mini Cupcakes
Contributed by Duchess of Durham

These are simple, easy and if taste tests are reliable sinfully delicious. Best of all they are easily transported to snack on at your leisure.

Ingredients: Cake

1 box chocolate cake mix (without pudding) Duncan Hines Triple Decadent
2 eggs
1/3 cup vegetable oil
1/3 cup Chocolodka
Fudge pack from the mix
1 (6-ounce) package dark chocolate chips

Ingredients: Quick and Easy Vanilla Buttercream

3 cups powdered sugar
3/4 cup of butter at room temperature
1 tsp. vanilla
2-3 tbs. milk

Directions: Cake

Put everything in the bowl except the chocolate chips
Mix for a few minutes until it is well combined
Fold in the chocolate chips
Divide the mixture a mini cupcake pan
Note: If you do not have a mini cupcake pan, use the mini cupcake papers doubled and placed on a cookie sheet lined with aluminum foil
Bake at 350 for 15 minutes. Cool 10 minutes

Directions: Frosting

Mix butter and powdered sugar until combined with an electric mixer
Add vanilla and milk 1 tablespoon at a time until reaching a thick consistency
Decorate as desired

Note: Good sans frosting as well

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Tagged Chocolodka

Banana-infused Jameson Whiskey Added To Heck Of A Guy Bar

Posted on May 12, 2012 by DrHGuy | 3 Comments

The Ying To Chocolodka’s Yang

Banana-infused Jameson Whiskey turns out to be a deceptively subtle, sophisticated potable, the recipe for which requires only two easily obtained ingredients and a modicum of patience. Despite all this – and the implicit absence of a dishwasher throughout the process – this potion has been designated the second official Heck Of A Guy drink. Almost exactly six years after the publication of The Quintessential Chocolate Vodka – Chocolodka, banana-infused Jameson takes its place as the suave companion to the more rambunctious Chocolodka.

The key factor in this decision? Well, banana-infused Jameson merits the same praise I’ve often applied to Chocolodka – both are

intoxicatingly delicious and deliciously intoxicating

The Source

As one might infer from the description, banana-infused Jameson originated in a cosmopolitan but adventuresome restaurant located in that cosmopolitan but adventuresome city, New York.

According to Monkeying With Whiskey by Kevin Sintumuang (Wall Street Journal, March 16, 2012), Marc Forgione of Restaurant Marc Forgione was first taken by peach-infused Jameson but it was when bananas were substituted for peaches that “a cult hit was born.” The WSJ piece notes

By 5:30 on any given day, half the bar will have a rocks glass full of the stuff in hand. It even caps off the tasting menu. As one of the Michelin-starred restaurant’s best-selling items, about 18 liters of the libation is produced daily.

The article also offers a useful description of the drink’s effect:

“It’s hard for the average person to taste a spirit without being overwhelmed,” said Mr. Conway. “This lets them decipher them in a really approachable, enjoyable way.” In other words, if you never liked Jameson, you’ll love banana-infused Jameson—the fruit softens everything about the spirit without changing the profile or delivering much sting or burn. Viscous and a tad sweet, the drink skews a bit toward the desserty side—like a liquid version of banana bread pudding—but no one’s going to scoff if you have one pre-dinner.

The Recipe

The article offers only an approximation of the restaurant’s secret formula, but taste tests by the usual Heck Of A Guy suspects confirm that the results are outstanding:

Banana-Infused Jameson

Ingredients:

Three bananas, peeled and sliced

One 750ml bottle Jameson Irish Whiskey

Directions: Place bananas and Jameson into a sealed container for three to four days. Strain out banana slices using a mesh strainer and discard. The infusion should be slightly viscous and cloudy—this gives the drink its unique texture, body and flavor. Pour infused Jameson back into container or bottle. Serve in a rocks glass with a single cube.

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Tagged Chocolate Vodka, Chocolodka

Chocolodka Raspberry Valentine’s Cake

Posted on February 9, 2012 by DrHGuy | Comments Off

All posted recipes can be found at Recipes Employing Chocolodka
The creation of Chocolodka itself is explained at Chocolodka

Chocolodka Raspberry Valentine’s Cake
Contributed by Coco Éclair

I made this cake for DrH and the Duchess in celebration of their engagement last August, and what with their living thousands of miles away, well, I ate it for them too!

Of course, it also makes a delightful Valentine’s treat if what you happen to crave is an ooey-gooey good, scrumpdillyicious, Chocolodka-laced experience.

Cake

Ingredients

3 large eggs
1 large egg white
1 cup granulated white sugar, divided
2/3 cup all purpose flour
1/3 cup plus 1 tablespoon unsweetened cocoa powder
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup canola oil
1/3 cup water
1 teaspoon pure vanilla extract
1/4 teaspoon cream of tartar

Directions

Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Butter and flour a 9-inch heart-shaped cake pan (with 2 inch (5 cm) sides).
Separate the eggs, placing the whites in one bowl and the yolks in another. To the whites, add the extra egg white and then cover both bowls with plastic wrap. Bring them to room temperature (about 30 minutes) before using.
Meanwhile sift together 2/3 cup (130 grams) granulated white sugar, flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In a liquid measuring cup, whisk together the oil, water, and vanilla extract.
In your electric mixer beat the egg yolks for a minute or two on high speed. Turn the mixer on low speed and slowly pour the oil mixture into the egg yolks until very well combined. Gradually add the flour mixture and beat until well incorporated.
In a separate mixing bowl, with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and continue to beat until soft peaks form. Gradually beat in the remaining 1/3 cup (65 grams) of sugar and beat until stiff peaks form. With a large rubber spatula or wire whisk, gently fold the egg whites into the batter just until blended (being careful not to deflate the batter).
Pour the batter into the prepared pan and bake for about 35 to 45 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. (When lightly pressed the cake will spring back). Cool on a wire rack. To remove the cake from the pan, run a sharp knife around the inside of the pan to loosen the cake. Invert onto a wire rack.

Chocolodka-raspberry Whipped Cream

Ingredients

1 cup heavy whipping cream
1/4 teaspoon pure vanilla extract
2 tablespoons confectioners’ sugar
2 tablespoons Chocolodka
2 cups fresh raspberries

Directions

Chill whipping cream, beaters, and mixing bowl in fridge for at least 30 minutes.
In a large mixing bowl combine the whipping cream, vanilla extract, sugar, and Chocolodka, Beat until stiff peaks form.
Mush raspberries in a separate bowl, then fold into the whipped cream mixture.

Assembly

Once the cake has cooled completely, place on a flat surface and, using a serrated knife, cut the cake, horizontally, into two layers.
Turn over the top layer of the cake (so top of the cake becomes the bottom) and spread with the whipped cream mixture.

Ganache

Ingredients

8 ounces (227 grams) semisweet or bittersweet chocolate, cut into small pieces
3/4 cup heavy whipping cream
2 tablespoons (28 grams) unsalted butter
1 tablespoon Chocolodka

Directions

Place the chopped chocolate in a medium sized stainless steel bowl. Set aside.
Heat the cream and butter in a small saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for a few minutes so the chocolate melts.
Gently stir with a whisk until smooth.
Add the Chocolodka.

To Cover Cake with Ganache

Put the cake on a wire rack that is placed over a baking sheet.
This way if the ganache drips, it will end up on the baking sheet.
Pour the ganache onto the center of the cake, and with a large spatula, spread the ganache over the top of the cake, using big strokes to push the ganache over the sides of the cake, to create an even coating. If there are any bare spots on the side of the cake, cover with ganache that has dripped onto the baking sheet.
Gently transfer the cake to your serving platter and place the cake in the refrigerator until serving time. This cake can be made a day or two before serving.