Uniquely Quarterly Publication

No. 01 The herritage issue

Uniquely Never take flavor for granted

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Hello Uniquesters!

This is a quarterly publication filled with chocolate lovers and enthusiasts recipes. Here you will find a unique chocolate recipes. This issue is about chocolate as a family heritage. This publucation is a love letter to the wonderful inherited family recipes filled with great memories and big love.

For as long as my taste buds can remember I have been enamoured with chocolate. I’m always craving chocolate, all day, everyday! Many great memories of my life are related to this gift from the gods. I also love to work with it, I sell cakes and most of the time I decorate them with chocolate, it fascinates me how flexible can be. It is so versatile that it can eve be used in savory recipes. For example it is wildly present in Mexican cuisine.

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In this quarterly zine filled with unique and unusual recipes you will find ways to sneak in chocolate into your beloved recipes.

Never take flavor for granted!

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Table of content

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6-11 - Steak au Poivre for 2 recipe

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12-13 - Curiosities about chocolate

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14-21 - Chocolate avocado cookies recipe

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22-29 - Salmon white chocolate recipe

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Zine into

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Steak au Poivre for 2

Ingredients •2 beef tenderloin steaks (1 inch thick and 5 ounces each) •2 tablespoons olive oil, divided •1 tablespoon whole white or black peppercorns, crushed •1/4 teaspoon salt •1 tablespoon finely chopped shallot •1/4 cup port wine •1 tablespoon balsamic vinegar •1/4 cup condensed beef consomme, undiluted •1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed •1/2 ounce bittersweet chocolate, chopped

Total time 30min

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Makes 2 servings

Directions 1. Rub steaks with 1 tablespoon of oil, sprinkle

with peppercorns and sea salt.

2. In a skillet, heat 2 teaspoons oil over

medium heat. Add steaks; cook 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove and keep warm.

3. In same pan, heat remaining oil over

medium-high heat. Add shallot; cook and stir about 1 minute or until tender. Add wine and vinegar, stirring to loosen browned bits from pan. Bring to a boil; cook and stir 2-3 minutes or until slightly thickened.

4. Stir in consomme and rosemary; bring

everything to a boil. Add chocolate; cook and stir until melted and sauce is slightly thickened.

5. Serve sauce with steaks.

This steak is delicious.

You’ll love the hint of sweetness the chocolate adds to the savory meat.

—Grandma Dorita

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Hot chocolate was the first chocolate treat Cacao was brewed in both Mexican and Aztec culture, it was nothing like today’s hot chocolate. It was a typically bitter concoction that was often used for ceremonial occasions like weddings

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Chocolate avocado cookies

Did you know you can use avocado in place of oil in baked goods?

Ingredients •1 ripe avocado, pitted and peeled (about 1/2 cup mashed) •1 large egg •1 teaspoon vanilla •1/2 cup coconut sugar (or brown sugar) firmly packed •1/4 teaspoon salt •1 teaspoon baking soda •1/2 cup whole wheat pastry flour or all purpose flour •1/2 cup cocoa powder •1/4 cup mini-chocolate chips

Total time 20min prep time: 10 mins cook time: 10 mins

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Makes 10 - 12 cookies

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Directions 1. Move your oven rack to the middle position and preheat the oven to 350 degrees.

2. Line a baking sheet with parchment paper.

3. In a food processor, combine the avocado,

egg, vanilla, and sugar. If you don’t have a food processor, you can use hand mixer, but be sure to blend until the avocado is completely smooth.

4. Stir in the salt, baking soda, flour, and cocoa until there are no streaks.

5. Stir in the chocolate chips until combined.

6. Drop rounded tablespoons onto the baking

tray, leaving 2 inches between cookies.

7. Bake the cookies for 8-10 minutes. Do NOT

over bake them!

8. Remove from the oven and let them cool for

1 minute, then transfer to a cooling rack.

These double chocolate cookies use avocado instead of oil for a deliciously fudgy texture.

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Salmon with white chocolate sauce

Ingredients •3 tablespoons butter •3 teaspoons all-purpose flour •1 cup fish broth •6 teaspoons fresh lemon juice (unsweetened) •2 oz (60 g) white chocolate (not too sweet) •1 tablespoon fresh, green pepper corns (optional) — For the sauce •2 tablespoons butter •2 pounds (1 kg) filet of salmon cut into 4-5 oz (120-150 g) portions •Salt and pepper to taste

Total time 45min

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Makes 4 servings

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Directions 1. Melt 3 tablespoons butter in a small saucepan over medium heat.

2. When the butter has melted add the flour

and mix well.

3. Add fish broth (you may use water and

broth powder or cube), stirring constantly to incorporate and cook the flour.

Let the sauce cook on low heat for approximately 15 minutes, stir regularly.

4. Add lemon juice, white chocolate and green pepper corns (optional). Add salt to taste.

5. Melt 2 tablespoons butter in a nonstick pan

over medium heat.Cook the pieces of salmon for about five minutes per side until it has browned. Add salt and pepper to taste.

6. Serve the salmon with rice, sauce and

cooked asparagus or broccoli.

First make the sauce with white chocolate, then cook the salmon

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