Viking Easter & Chocolate - A Perfect Match by Viking Cruises (Aus/NZ)

E A STER & CHOCOL AT E A Perfect Match

E A S T ER & CHO C OL AT E Easter around the world has become intrinsically linked with chocolate – chocolate eggs, chocolate bunnies and in Australia – chocolate Bilbys. The original tradition of eating eggs at Easter is tied to Lent, the six-week period before Easter during which Christians traditionally abstained from all animal products, including meat, dairy and eggs. Since chickens continue to lay eggs throughout Lent, people would hard boil the eggs, decorate them and save them for Easter. The modern tradition of eating chocolate eggs at Easter is a fun twist on this ancient religious ritual, which originated in Europe during the early-19th century. With Easter just around the corner, now is the time to practice creating your own delectable chocolate treats. Tempt your tastebuds with some of our guests’ favourite deluxe chocolate desserts and drinks, from rich, fudgy cake to truffles, macarons and even a traditional Viennese hot chocolate. Our chocolate lover’s cookbook is your perfect companion in the kitchen for the weeks ahead.

CONTENTS

CHOCOL AT E DELIGHTS

CHOCOL ATE H A ZEL N U T PA NN A C O T T A

M ISSISSIPPI MU D PIE

C H O C O L A T E L AVA C A K E

SACHERTORTE

V IENNESE HOT CHOCOL ATE

FLOUR LESS CHOCOL ATE C A K E

B A SEL BR UNSL I

E A S T E R

C H O C O L A T E .T V

E A ST ER T R A DITIONS ACR OSS T HE GLOBE

CHOCOL ATE M AC A RONS

C H O C O L A T E

E A S T ER T R A DI T IONS AC R OSS T HE GL OBE HUNGARY – CHR ISTIAN T R A DI T ION S A N D PAG A N R I T UA L S

P ainting eggs is common in Hungarian folk

art, and during the Easter period, you can find beautifully embellished eggs in markets and homes all over the country.

E aster Sunday is a time for Hungarians to spend time with their families and share a meal of

lamb or ham with horseradish, boiled eggs and a braided bread loaf called kalács. On Easter

Monday, locsolkodás takes place — a centuriesold Hungarian tradition that sees boys and

men visit female friends and relatives, reading a poem to them before sprinkling them with

perfume. In return, the men are rewarded with cakes or pálinka, a Hungarian fruit brandy.

B R A Z I L – A N I M P O R TA N T PA R T OF HOLY W E E K

R eligious services take place throughout the

week leading up to Easter Sunday, incorporating prayer, plays, parades and other traditions, such as weaving crosses from palm tree branches.

O ver the long weekend, Brazilians gather with

family and friends to share meals and indulge in paçoca — a candy made from peanuts, salt and

sugar. Gifts of large chocolate eggs, often filled with other sweets, are also exchanged. While lively celebrations take place all across Brazil, Easter in Ouro Preto is particularly magical.

On Easter Sunday, locals cover the streets with colourful, intricately patterned carpets made

from natural materials, including flowers and wood chips.

V I K I N G

S W EDEN – A JOYOUS FOODI E FE A S T

M arking the arrival of spring, Easter is celebrated with gusto in Sweden. Tables are laid smorgasbord-style, brimming with Swedish food spanning egg dishes,

lamb, herring and salmon as well as more recent vegan alternatives.

C hildren dress up as Easter witches; clad in discarded clothes, gaily coloured headscarves and red-painted

cheeks, they go from house to house in the neighbourhood and present the occupants with paintings and drawings in the hope of getting sweets in return.

I TA LY – A SIGN I F IC A N T R E L IGIOUS E V E N T

T he days leading up to Easter Sunday include solemn

parades and church services, with many towns holding live passion plays or re-enacting the Stations of the Cross. On Good Friday, Easter Mass is held in every church in Italy,

with the biggest and most popular celebrated by the Pope at Saint Peter’s Basilica at the Vatican.

S ince Easter signifies the end of Lent, which requires

sacrifice and reserve, food plays a big part in Italian Easter festivities. Families feast on lamb, seafood and artichokes, and colomba — dove-shaped cakes stuffed with candied fruit — are given as gifts.

RUSSI A – A SACR ED HOL IDAY

I n Russia, all chores are completed before ‘Clean Thursday’, which is when Russians dye and decorate boiled eggs to exchange with relatives and friends.

C hurch services start on the Saturday evening and continue until dawn. At midnight, church bells are rung to announce the resurrection of Christ. Then, on Easter Sunday, Russians enjoy a breakfast of eggs, a sweet bread called kulich,

and paskha — a creamy, pyramid-shaped cake made from cottage cheese and dried fruits, for which most families have their own secret recipe.

E A S T E R

C H O C O L A T E

C HO C OL AT E DEL IGH TS

M A K E YOU R OW N CHOCOL ATE

VIEW

D iscover the secrets to making chocolate at Howelton Estate, one of St. Lucia’s premier chocolate makers. Meet

your expert chocolatier and create your own signature

chocolate bar and discover the fascinating health benefits for which dark chocolate is renowned.

OL D TOW N TA L L I N N & CHOCOL ATE WOR K SHOP

VIEW

E njoy a sweet introduction to highlights of Tallinn’s Lower

Town and the delectable treats of Kalev Chocolate Shop. Join a chocolate workshop and

spend an entertaining two

hours learning the skills of a

chocolate Master Confectioner.

LINDT E XCLUSI V E CHOCOL ATE WOR K SHOPS

VIEW

B ecome a Maître Chocolatier during a special hands-on

workshop in chocolate-making at the Lindt headquarters

in Kilchberg. Switzerland is

renowned for its chocolates, and Lindt has long been

one of the world’s foremost producers.

V I K I N G

C HO C OL AT E .T V

BACI – LE A R N HOW TO M A K E THE OR IGINA L CHOCOL ATE K ISS Join us at the Perugina School of Chocolate and learn how

to make Baci, Italy’s famous chocolate “kiss”.

A U S T R I A’ S L E G E N D A R Y HOTEL SACHER A ND TORTE Step into the spirit of old world Europe at Vienna’s iconic

Sacher Hotel and learn the

story behind the Sachertorte.

CHOCOL ATE SOU FFLÉ Join Viking Alexandra Beucler as she takes us through the

steps to creating the perfect chocolate soufflé.

E A S T E R

C H O C O L A T E

A Delightful Italian Classic

C HO C OL AT E H A Z EL N U T PA NN A C OT TA Our take on this Italian classic is light and creamy. Historically, panna cotta (“cooked cream”) was thickened with egg whites and baked, but this no-bake version uses gelatin. When whisking together the cream, chocolate and hazelnut mixture, we drizzle in a whisper of Amaretto to add a delightfully nutty flavour. Cruise the warm waters of the Mediterranean and treat yourself to a sweet treat while on board.

V I D E O : Mediterranean & Italian Sojourn

Follow the tides of histor y on this 15 day cruise between Barcelona and Venice and take in the histor y and romance of the stunning Mediterranean.

V I K I N G

CHOCOL ATE H A ZELNU T PA NN A C O T T A

INGR EDIENTS

DIR ECTIONS

2 sheets leaf gelatin

Submerge gelatin leaves in ice water and let soak until

57g bittersweet chocolate, finely chopped

¾ cup chocolate hazelnut spread, like Nutella 2 cup heavy cream 1 tsp Amaretto liqueur

Garnish: 1 cup sweetened whipped cream

¼ cup chocolate shavings

softened, about 10 minutes. Place chocolate and chocolate hazelnut spread in a large bowl, stir to combine; set aside.

Place cream in a medium saucepan and let just barely come to a boil; remove from heat. Pull softened gelatin sheets

from water; squeeze out excess liquid. Add gelatin to cream,

swirling to melt and combine. Immediately pour cream mixture over chocolate mixture. Allow cream and chocolate mixture

to stand a few minutes, then whisk until smooth and blend in

Amaretto. Transfer to 6 individual serving glasses. Refrigerate at least 2 hours before serving; cover with plastic wrap if

refrigerating overnight. Garnish with whipped cream and chocolate shavings. Prep time: 15 minutes. Chill time: 2 hours. Makes 6 servings.

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Total Decadence in Every Bite

M ISSISSIPPI MU D PIE This pie is pure decadence, with chicory coﬀee ice cream, fudge brownie cake, Oreo cookie dust and a drizzle of chocolate sauce topped with candied pecans and whipped cream. A spectacular treat for special occasions that celebrates the best of sweet Southern flavours. Sample a slice of Mud Pie as you cruise the length of the mighty Mississippi

V I D E O : America’s Great River

Histor y and culture unfold as you cross the countr y from nor th to south on this enriching 15-day voyage along the stretch of the mighty Mississippi.

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V I K I N G

M ISSISSIPPI MU D PIE

INGR EDIENTS

DIR ECTIONS

Base

Base: Prepare the brownies according to package directions in

Chocolate Sauce:

Chocolate Sauce: Melt chocolate in double boiler, stirring until

1 box brownie mix

a 2-inch-deep baking pan; cool in pan to room temperature.

227g unsweetened chocolate ½ cup brown sugar ½ cup heavy cream ⅔ cup cane syrup 3 tbsp unsalted butter 1 tsp vanilla extract

Praline Marshmallow Cream: 2 large egg whites ½ tbsp light corn syrup ⅛ tsp salt ½ tbsp confectioners’ sugar ½ tbsp praline liqueur

to low; stir until smooth and blended; remove from heat. Add

butter and vanilla, stirring until completely combined. Set aside.

Praline Marshmallow Cream: Beat egg whites, corn syrup

and salt with an electric mixer on high 4-5 minutes until soft

peaks form. Reduce speed to medium; beat in confectioners’

sugar until completely combined. Reduce speed to low; beat in liqueur. Set aside.

Assembly: In a large bowl, combine ice cream, chicory coffee

liqueur and half of reserved chocolate sauce; set aside. Spread a layer of marshmallow cream on top of brownies, sprinkle

with half of Oreo crumbs and candied pecans. Spoon ice cream

Assembly:

946ml butter pecan ice cream, softened 30ml chicory coffee liqueur 113g Oreo cookie crumbs 113g candied pecan pieces

Garnish:

smooth. Add brown sugar, cream and cane syrup; reduce heat

½ cup heavy cream, whipped 113g Oreo cookie crumbs 113g candied pecan pieces 5g white chocolate shavings

mixture on top about 25mm thick; smooth top. Repeat layers. Freeze until firm (at least 2 hours).

Plating: Serve slices with remaining chocolate sauce and

whipped cream, garnished with Oreo crumbs, candied pecan pieces and white chocolate shavings. Prep time: 20 minutes. Cook time: 60 minutes. Freeze time: 2 hours. Makes 20 servings.

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This Decadent Dessert Is Hard to Resist

C HO C OL AT E L AVA C A K E This rich dessert combines a souﬄé with the decadence of molten chocolate. It is every chocolate lover’s ultimate dream, with crusty cake edges and a gooey, soft centre. The cake batter can be frozen for up to a month before baking (do not thaw before baking). Oﬀset the richness by garnishing with crème fraîche, a specialty of France’s Normandy region, and fresh raspberries. Discover the beauty of Paris while savouring the sweet taste of Chocolate Lava Cake.

V I D E O : France’s Finest

This 15 day cruise between Paris and Avignon showcases the ver y best of France – its cuisines, wine, histor y, ar t and of course the sheer romance of Paris.

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V I K I N G

CHOCOL ATE L AVA C A K E

INGR EDIENTS

DIR ECTIONS

43g butter, melted Cocoa

Brush melted butter on the inside of eight 1 cup capacity

powder

molds; place in refrigerator or freezer to chill, then brush more melted butter over cold butter. Sprinkle a little cocoa powder

1 cup good quality dark

in molds; shake to completely coat molds and tap to remove

chocolate, chopped into

any excess. Slowly melt chocolate and butter together in a

small pieces

¾ cup plus 2 tbsp butter, in small pieces

heat; stir until cool; let stand 10 minutes. In a large bowl, beat together eggs, yolks and sugar until so thick that a spoon

dragged through mixture leaves a trail. Sift flour into egg

4 large eggs

mixture; beat to incorporate. Pour melted chocolate into egg

4 large egg yolks 1 cup fine granulated sugar 1½ cup flour

saucepan over a pan of barely simmering water. Remove from

mixture one third at a time, beating well between additions, until completely combined. Evenly divide mixture among molds. Chill molds at least 20 minutes or up to overnight

before baking. Heat oven to 200°C. Place molds on a baking sheet and cook for 10-12 minutes (add 5 minutes if baking

from frozen). Remove when tops are crusty and start to pull away from sides; loosen gently until you can easily unmold

them on serving plates, garnish and serve. The “lava” centres will remain soft.

Prep time: 35 minutes. Chill time: 10-35 minutes. Makes 8 servings.

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Savour This Rich Dessert with a Classic Red Wine

F L OU R L ESS C HO C OL AT E C A K E This dense moist cake is like a giant chocolate truﬄe — crunchy on top with a deliciously fudgy centre. Extremely rich yet so simple to make, it is popular all year round. It is gluten-free and you can even make it in advance — just take it out of the refrigerator an hour before serving. It tastes even better the second day. Sustain yourself on this epic dream journey with a slice of Flourless Chocolate Cake.

V I D E O : Mediterranean’s Iconic Shores

A sweeping 29-day voyages between Barcelona and Istanbul visiting eight countries and 23 por ts with something new to discover at ever y turn.

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V I K I N G

FLOUR LESS CHOCOL ATE CAKE

INGR EDIENTS

DIR ECTIONS

227g dark chocolate,

Preheat oven to 177°C. Grease an 8-inch springform pan with a

chopped

small amount of butter. Melt chocolate in a microwave on high in 30-second intervals, stirring in between, until chocolate is

3 tbsp unsweetened cocoa

fully melted and smooth; set aside. Combine cocoa, baking

powder

powder and salt in a medium bowl. In a separate bowl, beat

¼ tsp baking powder

together butter and sugar; add eggs one at a time, beating

well after each addition, and continue beating until mixture

¼ tsp salt 6 tbsp unsalted butter, room temperature

is pale and creamy, about 5 minutes. Beat in vanilla. Add

chocolate; beat until just blended. Fold in ground walnuts,

chopped walnuts and cocoa mixture. Pour into prepared pan

1 cup sugar

and bake until cooked through, about 35 minutes. Let cool completely on a wire rack. Run a small knife around edges

4 large eggs

of springform pan before releasing cake. Serve at room

1¼ tsp vanilla extract

temperature, topping with one or more garnishes to taste.

½ cup walnuts, ground

Prep time: 15 minutes.

¾ cup walnuts, chopped

Cook time: 35 minutes. Makes 8 servings.

Garnish: ¾ cup heavy cream, whipped ¼ cup chocolate shavings 1 cup raspberries or raspberry sauce

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A Viennese Favourite

S AC HER TOR T E Here is a version of the decadent Austrian classic, the eponymous Sachertorte (pronounced “SOCCER tort”) found in many of Vienna’s coﬀeehouses and originally served in Vienna’s Hotel Sacher. You can sample this on our ships, or try our delightful interpretation of this Viennese treasure at home. Just close your eyes, and you will hear the faint strains of a Strauss waltz. No cruise to Vienna would be quite right without the chance to try Sachertorte.

V I D E O : Grand European Cruise

A stunning 15 day journey that takes you through the ver y hear t of Europe between the windmill doted water ways of Holland to the landscapes of Hungar y.

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V I K I N G

SACHERTORTE

INGR EDIENTS

DIR ECTIONS

Cake:

Preheat oven to 190°C. Cream together butter and

confectioners’ sugar. Add 1 egg yolk at a time, mixing until

10 tbsp softened butter ½ cup sifted confectioners’ sugar

creamy. Melt 5 oz bittersweet chocolate; add gradually to

the creamed mixture; fold in flour. In a separate bowl, beat

egg whites and sugar until stiff; fold into chocolate mix. Pour

batter into a lined 9-inch springform pan; bake 50-65 minutes.

8 egg yolks

Remove from pan and cool on a wire rack. Heat apricot jam

8 egg whites

and smooth over entire torte, including sides, or alternatively,

142g bittersweet chocolate, chopped

slice cake in half crosswise and also add jam between layers.

Make glaze by melting chocolate with butter, then pour over cake; let dry before slicing and garnish with whipped cream.

⅔ cup flour

Cook time: 50-65 minutes.

½ cup sugar

Makes 8 servings.

2 tbsp apricot jam

Glaze: 227g bittersweet chocolate, chopped

2 tbsp butter

Garnish: Whipped cream

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Perfect for a Cold Winter Day

V IE NNESE HOT C HO C OL AT E Elevate humble hot cocoa to a decadent indulgence! This recipe is a bit more work than just opening a packet of instant cocoa, but so very worthwhile. Melt high-quality chocolate into the milk and top it with real whipped cream, creating “slow food” that will bring a touch of the elegant Old World into your home. Sip on a mug of Viennese Hot Chocolate as you cruise the waterways between Bucharest and Amsterdam.

V I D E O : European Sojourn

A perennial favourite – 23 days traversing Europe between Bucharest and Amsterdam, across eight countries with a lifetime of experiences in one voyage.

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V I K I N G

V IENNESE HOT CHOCOL ATE

INGR EDIENTS

DIR ECTIONS

3 cup low fat milk, divided

Place 1 cup of the milk and chocolate in a small saucepan

over medium low; reduce to low and simmer until chocolate

198g premium dark

has melted, about 4 minutes. Place granulated sugar and

chocolate, grated

remaining milk in another saucepan over medium low,

1 tbsp sugar

whisking until sugar dissolves. Pour chocolate mixture into

milk, whisking to combine, and simmer on low. Combine cream

1 cup heavy cream, chilled

and vanilla together in a large bowl; add confectioners’ sugar

½ tsp vanilla extract 1 tbsp confectioners’ sugar Cocoa powder or chocolate shavings

and beat until peaks form. Pour chocolate into cups and top

with a generous dollop of whipped cream and pinch of cocoa or chocolate shavings. Prep time: 10 minutes. Cook time: 12 minutes. Makes 4 servings.

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A Traditional European Favourite

B A SEL BR UNSL I Brunsli originate from Basel, and literally means “brown cookie” from the German, brun Guetsli. A recipe for these first appeared in the cookbook The Sweet Basel in 1750, and today the cookies are eaten all over Switzerland during the holiday season. Cruise into the heart of Germany with a coﬀee and a plate of Basel Brunsli.

V I D E O : Rhine Getaway

Explore one of Europe’s best loved rivers, the Rhine, on this majestic 8 day cruise between Basel and Amsterdam.

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V I K I N G

BA SEL BR UNSLI

INGR EDIENTS

DIR ECTIONS

277 g whole blanched

In a food processor, finely grind almonds, sugar and chocolate;

almonds

add cinnamon, cloves and egg whites, pulsing until mixture

1½ cup sugar, plus more for dusting

170 g semi-sweet chocolate, finely chopped

forms a dough. Transfer dough to parchment paper sprinkled with sugar; sprinkle dough with more sugar, cover with

another sheet of parchment and roll out 5 mm thick. Cut out cookies with your choice of cutters. Transfer to parchment

paper-lined baking sheets and let dry 3 hours. Preheat oven to

1½ tbsp ground cinnamon

150°C and bake 12 15 minutes or until cookies have risen. Cool.

½ tbsp ground cloves

Prep time: 10 minutes.

2 large egg whites, lightly

Makes 60 cookies, 2 cookies make 1 serving.

beaten

Cook time: 15 minutes.

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These Meringue-Based Cookies Are a Delicious Treat

C HO C OL AT E M AC A R ONS French macarons (from the Italian maccherone, or meringue) are typically a sweet meringue confection filled with preserves, caramel or buttercream; these chocolate ones are a light-as-afeather French treat. The sugar syrup method results in a delicate, delicious meringue subtly flavoured with almonds, and the filling is intensely rich and decadent. How many macarons can you eat on a 12 day cruise from beautiful Paris to Prague?

V I D E O : Cities of Light

This 12-day journey from Paris to Prague (or the reverse) celebrates Europe’s most luminous por ts along its most iconic rivers: the winding Moselle; the Rhine, lined with castles and for tresses; and the meandering Main.

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V I K I N G

CHOCOL ATE M AC A RONS

INGR EDIENTS

DIR ECTIONS

Macaron Part I:

Preheat oven to 170°C. Line a baking sheet with parchment

¾ cup almond meal ¾ cup confectioners’ sugar 1 tbsp unsweetened cocoa 1 large egg white

Macaron Part II: 1 large egg white 2 tbsp water ¾ cup sugar

Filling: ¾ cup heavy cream 198g dark chocolate

(between 66% and 72%), chopped

3½ tbsp unsalted butter, melted

paper. Place a damp kitchen towel on kitchen counter.

Part I: Place almond meal, confectioners’ sugar and cocoa

in medium bowl, stirring to combine. Place 1 egg white in a

medium bowl and beat with an electric mixer until firm, shiny

peaks form. Spoon into almond mixture; gently fold to combine.

Part II: Place remaining egg white in a medium bowl, beating until soft peaks form; set aside. Place water and sugar in a

small saucepan over medium-low heat, stirring frequently until sugar has dissolved. Increase heat to medium and continue to

boil until mixture reaches 120°C on a candy thermometer. Very gradually pour sugar syrup into egg white, constantly beating

with an electric mixer until shiny peaks form. Fold into almond mixture. Spoon mixture into a large pastry bag fitted with a large round tip and squeeze out 24 disks about 2 inches across onto

parchment paper, leaving 1 inch between each. Let stand at room

temperature for 20 minutes, then bake for 12 minutes. Remove

from oven and, leaving macarons on parchment paper, move paper on top of damp kitchen towel. Let cool to room temperature.

Filling: Place cream in a small heavy saucepan over medium

heat; cook until bubbles begin to appear around the edges. Remove from heat; add chocolate and butter, stirring Prep time: 55 minutes. Cook time: 20 minutes. Makes 12 servings.

until smooth. Let stand, stirring occasionally, until cool. To

assemble, spoon a dollop of filling between two macarons, forming a sandwich.

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