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It may sound like an odd combination, but actually, the pairing of chocolate and orange (the traditional Negroni garnish) is a very strong one. This take on the classic drink combines Plymouth gin, Punt e Mes vermouth (very bold, spicy, and rich), Campari, and a whisper each of white crème de cacao and chocolate mole bitters.
- 1 ounce Plymouth gin
- ¾ ounce Punt e Mes
- ¾ ounce Campari
- 1 teaspoon white crème de cacao
- 2 dashs chocolate mole bitters
- Orange twist, for garnish
Stir together the gin, Punt e Mes, Campari, crème de cacao, and bitters. Strain over a large ice cube into a rocks glass and garnish with a large orange twist on the rim.
Chocolate Orange Negroni
Did someone say Chocolate Orange negroni?! We’ve got the ULTIMATE Christmas treat lined up this month. The negroni is Jamie Oliver's favourite cocktail, and Jamie's Italian UK are making it even better by adding a classic festive flavour to the mix – chocolate orange drools . If you're in the UK then get your hands around a free Chocolate orange negroni when you sign up to their Gold Club!
- 25mL Campari
- 25mL Grand Marnier
- 25mL Cinzano Rosso
- 2 Dashes of Chocolate Bitters
- 1 Slice of Terry's Chocolate Orange
- Add equal parts of Campari, Grand Marnier and Cinzano Rosso to your mixing glass
- Stir for 20-30 seconds until adequately diluted
- Strain over fresh ice into an old fashioned glass
- Garnish with a wedge of chocolate orange
Negroni with chocolate - banana - Blue cheese
Steep the banana chips in Campari for 5 hours at room temperature and then strain.
Blend the cocoa beans together with the vermouth in a blender and allow to steep for 3 hours, then strain.
- 30ml Hennessy V.S.
- 30ml banana-infused Campari
- 30ml cocoa-infused Cocchi Vermouth di Torino
- gorgonzola cheese
Stir everything together with ice in a double rocks glass, then serve over a large chunk of ice. Serve with a piece of gorgonzola cheese on a spoon.
Did Camillo Negroni, a flamboyant count and famous drinker, first ask for a splash of gin be added to his Americano cocktail back in 1920s Florence? Maybe, though others say the Negroni is more a natural evolution of the Americano. We just know we can’t get enough of them.
The traditional mixture is incredibly simple to make, yet alluringly complex in flavor, but sometimes even perfection can be improved upon—or at least it’s fun to experiment now and then. The 12 additional Negroni cocktail recipes below are mostly just as easy as the classic, but make for delicious new flavor combinations, and include a couple fizzy and frosty versions that are perfect for summer (because it’s technically not over yet!).
1. Classic Negroni
Equal parts Campari, gin, and sweet vermouth with an orange twist and an ice cube. It ain’t broken and doesn’t need fixing. But if you’re willing to branch out a bit, keep scrolling. Get our Classic Negroni recipe.
Happy Hour: Negroni
Until recently, I assumed that Campari and its slightly milder cousin Aperol were love-it-or-hate-it aperitifs. But after cautiously trying a sip (and then another) of an expertly mixed Negroni while out to dinner one night, I discovered that, like many of the finer things in life, these bittersweet spirits are an acquired taste.
Since then, I've been sipping, swirling, and nibbling on everything and anything Italian, bittersweet, and glowingly bright red-orange. But tempted as I may be by riffs on the classic, I keep coming back to my first love: the negroni. Complex and with a heady perfume, this classic cocktail somehow seems appropriate year-round. Its bitterness helps to refresh the palate between bites of fatty braised meats come Fall and Winter, and when temperatures rise, it acts as internal air conditioning. A word of caution: this beverage is 100 percent alcohol, so pace yourself, lest you feel 100 percent awful come the next morning.
How I Chose My Four Chocolate Cake Contenders
Because there are so many kinds of chocolate cake (layer cakes, sheet cakes, chocolate cakes with flavored frostings), I decided to stick to classic two-layer cakes coated in just chocolate frosting. I avoided recipes with additional flavors like fruits or spices.
From there, I took a look at the most searched-for recipes. Ina Garten’s topped the list, followed by Hershey’s, and Martha Stewart’s. Though Pioneer Woman’s recipe also proved extremely popular, I skipped it because it’s a sheet cake, not a layer cake. Smitten Kitchen’s cake, which is baked in a single layer in a square pan, met a similar fate. I then did a quick Google search for “chocolate cake,” which revealed that Add a Pinch’s recipe might be the most beloved of them all. Here’s a bit more about each.
Loosely translated, a boulevardier is a man-about-town. A cocktail by the same name was created by Erskine Gwynne, the publisher of “Boulevardier,” a magazine for expats living in Paris during the 1920s. The drink was popularized after it was included in Harry MacElhone’s 1927 book “Barflies and Cocktails.” In it, the author credited the cocktail to Gwynne, a regular at MacElhone’s bar. It’s a tidy story, like the drink it inspired.
Employing whiskey, sweet vermouth and Campari, the Boulevardier is simply a variation on the classic Negroni that is adored for its deft balance of bitter, boozy and sweet. The difference in flavor, however, is anything but simple. While the gin-based Negroni is crisp and bracing, the whiskey-based Boulevardier is rich and warming. It’s the exact drink you want to reach for on a chilly fall or winter evening.
When making the Boulevardier, choose your ingredients wisely. The best examples hinge on a happy marriage between the base spirit and the sweet vermouth. Now’s not the time to be cheap with either, as both play integral roles in balancing the flavor and weight of the cocktail. Most recipes utilize bourbon, though some people prefer the spicier quality of rye whiskey. Both have their charms, but today you’re most likely to find the Boulevardier made with bourbon.
While the Negroni calls for its ingredients in equal parts, this recipe (like many others) features the whiskey in a slightly higher proportion, allowing it to cut through the bitter Campari and the rich, herbal vermouth. Stir them all together with ice, garnish with an orange twist, and take yourself back to 1920s Paris.
Martha Stewart Shares a German Chocolate Cake Recipe With a Surprising, Scrumptious Twist
While there are tons of different cake flavors out there, we’ll always have a special place in our hearts for chocolate cake. The classic gooey decadent taste never gets old, but that doesn’t mean we’re not willing to switch things up every once and a while. Of course, when it comes to cakes, there is no bigger master than Martha Stewart. When we’re looking to feel inspired, Stewart’s Cake Perfection is our holy grail recipe book. So when we saw that the chef shared how to make a delicious German Chocolate Bundt cake on her Instagram we immediately began gathering the necessary ingredients so we could try it out for ourselves.
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“Greg Makes a German Chocolate Bundt Cake,” Stewart began her caption, she added: “German chocolate cake is defined by its iconic coconut-pecan frosting, but we’ve bucked tradition and tucked it inside. Watch deputy food editor Greg (@brooklyncooks) create this chocolately confection that hides a scrumptious surprise filling inside.”
Everything about this chocolate cake is making our mouths water. From its rich frosting to the surprise coconut filling &mdash we’re looking forward to munching on this cake ASAP. To make this cake, you’ll need a few key ingredients such as cocoa powder and vanilla paste &mdash but the most important tool you need is definitely a sturdy Bundt pan.
These are a great healthy summer treat. I rolled some of them in finely chopped peanuts and the others in toasted coconut.
Yummy, fun, easy. And somewhat healthy! I followed the recipe as is and it turned out perfect!
Best summer treat, refreshing and chocolatey! I use butter flavor shortening instead of oil in my chocolate. Great rolled in toasted coconut and almonds pieces, or crushed peanut butter cups. There's just so many options!
These are very good but they will immediately emasculate any man eating them in public.
My sister and I made it with peanut butter (your choice, crunchy or creamy or natural) and we sprinkle some sweetened coconut flakes.. Delicious.
Not bad. I would have liked the chocolate to be sweeter but it is a great way to get kids to eat bananas. If I make it again I would try milk chocolate instead.
Husband says these are probably the best dessert he's ever had. Says it all, doesn't it? I made them bite sized and used toothpicks. Also, did not freeze them, just put in fridge. Dipped them in toasted coconut, pecans, and sprinkles. Back in fridge til time to eat. Once served, we dipped them in fresh whipped cream! YUM.
Pretty darn tasty! Loved the suggestion from a reviewer about using chop sticks rather than purchasing popsicle sticks. Kept them in the freezer but in prep for serving, moved them to the fridge for about 30-45 mins. Next time I make, I will use olive oil (per another's suggestion). I found the veg oil a tad off-putting in the chocolate.
Quite a few reviewers noted the mushiness of the frozen bananas. To get past the shocking texture, think of the texture as slightly denser ice cream and then you might not be as shocked. This is a simple, healthy alternative to ice cream or any other cold treat. Great as dessert or breakfast on the run. Popsicle sticks are not necessary, keep it cheap and simple!
Iɽ like to add a couple of tips to this recipe that I've learned from experience. First, it's really important to let your. bananas ripen until they are covered with *small* brown spots. That ensures that their sugar level is optimal. Next, when you freeze them, do not place them in a freezer bag. Moisture that evaporates from the bananas as they freeze will result in ice crystals on the bananas if it is trapped within a plastic bag. This ice will melt into the chocolate when you dip the bananas and cause the chocolate clump. If you do see ice crystals on the frozen bananas, brush it off prior to dipping them. In addition to being a great tasting treat, frozen bananas are also a good food source. For a good description of nutritional benefits, see: http://www.totally-bananas.net.
Delicious, and fun to make with kids. We use the chop-sticks the thai take-out won't stop sending with the food for the skewers. As one reviewer mentioned, sometimes freezing makes them mushy, try refrigerating instead. I've made them various ways - such an easy recipe, why not experiment? Olive oil brings out the chocolate flavor in a crazy-good way (but youɽ never guess that's what it was) and if you have hazelnut or walnut oil on hand definitely use that. Yum! I like to dip them myself then plop them onto a plate of granola, and let my kid add chopped nuts, coconut, whatever. Great for using up bits left over from more-involved baking projects. Also fun to make them in winter, and set the whole platter of them outside on the porch under a bit of waxed paper to chill and set-up. Fantastic for breakfast! I've made them skewer- less in slices & then let them melt on a hot waffle or french toast when we have family staying over for breakfast. Fun.
I made this for a college dorm program a while ago and it was extremely successful- they were more popular than any of the baked goods, and hey, it's fruit and super cheap. They didn't have sticks, but it wasn't much of a problem, so don't let the lack of popsicle sticks discourage you (unless, of course, you don't like chocolate on your hands). A really nice recipe for leftover bananas if you're tired of banana bread or it's hot outside.
I made this banana pops my kids love them you can made with carob too.
This was really easy to do. My 3 kids and I did it this afternoon, to have for when some company and their kids come over. They loved it. The kids were really into the sprinkles, and I made some with Hazelnuts for the adults. I used 60% Ghiradelli choc chips, which melted really easy, and I like these because both the Dark choc, and milk choc crowds like the taste.
I did this once before and the bananas were rock-solid, and then when they are finally soft enough to eat they are just mush. I suggest not freezing, but just refrigerating them, because in theory it's delicious but mushy banana is gross. MUCH better if you don't actually freeze them
My children and I had a great time making these a few different ways. The best was making a strawberry banana kebob dipping in chocolate and rolling in coconut & crushed pecans =)
was so great i will so try this again my whole family loved them though i did not add anything as a topping they were dilisous with only chocolate and btw kepp em froozen or they turn to mush
Really good! My friend's mom just loved them and ate four. I had a very fun time making them and they were very easy. They are also healthy compared to other chocolate desserts. Taste great on a hot, summer day.
the banana were way too hard, would leave out a while before serving, most people just ate the chocolate and nuts off the banana.
use good quality chocolate with a splash of Grand Marnier or Cruzan or Baileys or. for a great adult summer treat. "ALMOST better than s**!"
So yummy, but I only used 2 teaspoons of oil. They turned out perfectly. Using 60% cacao chocolate made them decadent.
Chocolate cake and crumble garnish
Heat the oven to 350 degrees. Place the racks in the upper and lower thirds of the oven. Grease 3 (8-inch) round cake pans, and line the bottom of each with a round of parchment paper.
In a large bowl, whisk together the flour, cocoa powder, baking soda and salt.
In a stand mixer fitted with the paddle attachment, or in a large bowl using a hand mixer, cream together the butter and sugar until light and fluffy, 3 to 5 minutes. Add the eggs, one at a time, mixing until each is incorporated. Add the vanilla and mix to combine. Beginning and ending with the dry ingredients, add the flour mixture and coffee separately, a little at a time, and blending well after each addition.
Divide the batter among the prepared cake pans and place in the oven. Bake the cake layers until each is puffed and set, and a skewer comes out clean, 30 to 40 minutes, rotating halfway through for even baking.
Cool the cake layers in their pans on a rack. If not using right away, unmold and cover the cooled cake layers tightly with plastic wrap the cakes will keep, covered, for one day at room temperature and up to 2 months frozen (thaw before using).
To make the crumble garnish, trim each cake layer so it is about 3/4-inch thick. Crumble the trimmings onto a parchment-lined rimmed baking sheet and bake for 30 minutes at 350 degrees. Grind the trimmings in a food processor to attain a fine, even crumb. This makes about 6 cups crumble garnish, more than is needed for the remainder of the recipe.