Video: Oliver Kita Chocolates Halloween Candy

November 14, 2012 1 Comment


Chocolatier Oliver Kita invites you to his chocolate shop in the Hudson Valley where he is ready to serve his delightful chocolate-covered goodies to unsuspecting ghouls!

Transcript:  

Come to me, my pretties; come to me for chocolate, the best chocolate in the Hudson Valley.

[various scary laughter] 

Hey, guys, it's Oliver Kita, welcome to my creepy castle.

Some of my children are here for adoption and you're here to get them!

The first thing I want to share with you is I have a dead mouse on a stick.

Those of you who do not like bugs, we have bugs for you to send.  The Insectarium is a beautiful collection of hand painted scarabs. Sixteen in a box, fantastically fun.

Then we've concocted something that's kind of based on bed bugs, the jitterbug. And the jitterbug is actually made with peanut butter and it has these oogley eyes and we put it in a great box.

These are my ghosts!  Peanut butter ghosts.  Woooo...very exciting, slightly scary, but delicious.

Fantastic Scaramels.  Scary caramels with pumpkin faces on the top. Look. [scary laughter]

Come to me, come to me. Come right here to me. I'm calling you, come to me my pretties.

I have some lovely treats for you, lovely treats. Are you ready to try something?

You've been very bad today and therefore, you must have chocolate to correct your temperature.

Take it! Take it! Take it! And enjoy, enjoy, enjoy.

Once you've tasted it, now go and smear it everywhere!




1 Response

Taher
Taher

December 11, 2012

Molten Lava Chocolate Cake RecipeIngredients8 ounces smsieweet orbittersweet chocolate, chopped4 large eggsbd pound (2 sticks) unsalted butter, chopped4 tablespoons unbleached all purpose flourbd cup sugarbd teaspoon ground cinnamonWhipped cream for garnish (1 pint heavy cream, confectioners’ sugar and vanilla extract)Raspberries and mint leaves for garnish (optional)DirectionsPreheat the oven to 350b0F. Grease eight 4-ounce cake molds or ramekins.Over a double boiler, melt the chocolate and butter, stirring constantly. Once they are completely melted, set aside and cool.Combine the sugar and eggs and whisk until pale and fluffy. Stir the chocolate mixture into the egg mixture until completely blended. Whisk in the flour, nutmeg and cinnamon and mix well.Pour the batter into the cake molds and bake for 14 minutes at 350b0F.While the cakes are baking you can whip the cream. To one pint heavy cream add 2 tablespoons confectioners’ sugar as the cream begins to thicken, plus 1 teaspoon vanilla and a few grains salt. Unsweetened or barely-sweetened whipped cream is also delicious, so feel free to reduce the sugar or add none at all.Remove the lava cakes from the oven and cool for 2 minutes. Run a knife around the edges, invert the molds onto individual dessert plates, garnish with raspberries and mint leaves and serve immediately. We prefer to pass the whipped cream in a bowl so guests can help themselves to the amount they prefer.

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