Cocoa Recipes PDF2
Executive Chef at The Hotel Hershey in Hershey, PA! Chef Ken Gladysz was drawn to the culinary profession because he could create a variety of dishes that reflected his personality while utilizing many different products. He loves that the culinary world is ever-changing, offering new challenges, opportunities, and the chance to work with interesting and diverse people. Gladysz has undertaken quite a culinary journey to get to his current post as Executive Chef of The Hotel Hershey. Beginning in Florida and taking him as far as Indonesia, his career has generated a style rich in international influences combined with a "down-home" feel. The result is surprising and creative fare, an ideal complement to the culinary aspects of the Hotel. At The Hotel Hershey, Gladysz motivates his kitchen team (which grows seasonally from 40 to 60) to consistently prepare exceptional cuisine using high-quality products. He draws on his vast experience and expands beyond European classical technique to incorporate the cuisines of Japan and Indonesia, as well as the spirited and original fare from the American West. Gladysz believes that chocolate is a great ingredient. Because almost everyone associates it with sweets, he enjoys the creativity of taking chocolate and chocolate products and incorporating them into savory dishes.
Bio & Photo Provided by The Hotel Hershey
Chocolate-Chili Hummus INGREDIENTS
DIRECTIONS
1 Tbsp oil 1/2 medium onion, peeled, trimmed and diced 1 Tbsp garlic, minced 15 oz can garbanzo beans, drained, & liquid reserved 1/2 tsp baking soda 12 oz combined garbanzo bean liquid (reserved) plus vegetable stock 1 tsp chili powder 1 tsp tahini 1 tsp salt 1/2 tsp white pepper 1 oz SCHARFFEN BERGER 62% Cacao Semisweet Chocolate
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NUTRITION FACTS PER SERVING Calories: 60, Calories from Fat: 25, Total Fat: 3g, Saturated Fat: 0.5g, Trans Fat: 0g, Cholesterol: 0mg, Sodium: 330mg, Total Carbohydrate: 7g, Dietary Fiber: 2g, Sugars: 1g, Protein: 2g, Vitamin A: 2% DV, Vitamin C: 2% DV, Calcium: 2% DV, Iron: 2% DV.
Heat oil in a medium sauté pan over medium heat. Add onions and stir to mix well. Allow to sweat for 3 minutes. Add garlic and stir to mix well. Allow to sweat for 1 minute. Add beans and stir to mix well. Cook for 1 minute. Add baking soda and liquid. Stir to mix well and bring to a boil. Once boiling, reduce to a simmer and cook for 5 minutes. 6. Turn off heat and remove pan to allow to cool for 10 minutes 7. After cooled, place mixture into a food processor. Add chili powder, tahini, salt and pepper. Blend mixture until smooth, stopping occasionally to push down the sides. 8. In a clean, microwave safe container, melt chocolate for 2 minutes, stopping every 30 seconds to stir. 9. Remove chocolate from microwave and add to food processor. Blend for 1 minute. 10. Taste and adjust seasoning as desired. 11. Refrigerate hummus for at least 2 hours prior to serving. For best results, refrigerate overnight. Yield: 24 oz or 12 servings (2 oz each)
Caramelized Onion-Dark Chocolate Dip INGREDIENTS
DIRECTIONS
2 Tbsp oil 1 onion, diced 2 Tbsp Worcestershire sauce 8 oz sour cream 4 oz mayonnaise 2 tsp garlic powder 2 tsp onion powder 1/2 tsp paprika 1/2 tsp salt 1/2 t black pepper, fresh ground 1 oz SCHARFFEN BERGER 62% Cacao Semisweet Chocolate
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NUTRITION FACTS Calories: 180, Calories from Fat: 140, Total Fat: 15g, Saturated Fat: 5g, Trans Fat: 0g, Cholesterol: 20mg, Sodium: 310mg, Total Carbohydrate: 11g, Dietary Fiber: 1g, Sugars: 5g, Protein: 1g, Vitamin A: 6% DV, Vitamin C: 6% DV, Calcium: 4% DV, Iron: 4% DV.
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Heat oil in medium sauté pan over medium heat. Once pan is hot, add onions and stir to mix well. Slowly caramelize until golden brown, around 30 minutes. Remove from heat and allow to cool. Once cool, place onions in a food processor with Worcestershire sauce and puree until smooth, stopping every 30 seconds to push down the sides. Once the onions are smooth, remove to a clean bowl and add sour cream, mayonnaise, garlic powder, onion powder, paprika, salt and pepper. Stir to mix well until all ingredients are fully incorporated. In a clean, microwave safe container, melt chocolate for 2 minutes, stopping every 30 seconds to stir. When chocolate is melted, add to mixture and stir to mix well and full incorporate. Taste and adjust seasoning as necessary. Cover and refrigerate dip for at least 2 hours prior to serving. For best results, refrigerate overnight.
Yield: 16 oz or 8 servings (2 oz each)
HERSHEY’S Cocoa Spiced Taco Meat INGREDIENTS
DIRECTIONS
2 tsp chili powder 2 tsp oregano flakes 1 tsp cumin, ground 1 tsp dark brown sugar 1/2 tsp cinnamon, ground 1/4 tsp cayenne pepper, ground 2 tsp salt 1/2 tsp. black pepper, ground 4 tsp HERSHEY’S Cocoa 1 lb lean ground beef 1 Tbsp oil 1/2 onion, peeled, trimmed, and diced 1 Tbsp garlic cloves, minced 2 tsp tomato paste 1 medium tomato, diced 16 oz beef stock
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NUTRITION FACTS Calories: 190, Calories from Fat: 90, Total Fat: 10g, Saturated Fat: 3.5g, Trans Fat: 0.5g, Cholesterol: 50mg, Sodium: 1020mg, Total Carbohydrate: 8g, Dietary Fiber: 2g, Sugars: 3g, Protein: 18g, Vitamin A: 15% DV, Vitamin C: 15% DV, Calcium: 4% DV, Iron: 15% DV.
In a small bowl, combine all dry spice ingredients and stir to mix thoroughly. 2. Place a medium sauté pan over low heat and add ground beef to cook for 15 minutes or until all the beef is brown and cooked throughout. 3. Remove from heat and drain fat from the pan. Place beef on a clean plate and hold until needed. 4. Return sauté pan back to stove over medium heat. Let the pan heat for 1 minute, then add oil. 5. Once oil is hot, add onions and stir to mix well. Sauté until onions start to brown, about 4 minutes. 6. Add garlic and stir to mix well. Sauté for 1 minute. 7. Add cooked ground beef and tomato paste to pan and cook for 2 minutes, stirring frequently to prevent burning. 8. Add spice mix and stir to incorporate. Continue stirring frequently for 2 minutes to prevent burning. 9. Add tomatoes and beef stock. Carefully stir to mix all ingredients until fully incorporated. Bring ingredients to a boil, then reduce to simmer and cook until liquid is reduced, about 30 minutes. 10. Remove from heat and let stand for 5 minutes. Taste and adjust seasoning as necessary. 11. Serve with traditional garnishes. Yield: 24 oz or 6 servings (4 oz each)
Bio & Photo Provided by The Hotel Hershey
Chocolate-Chili Hummus INGREDIENTS
DIRECTIONS
1 Tbsp oil 1/2 medium onion, peeled, trimmed and diced 1 Tbsp garlic, minced 15 oz can garbanzo beans, drained, & liquid reserved 1/2 tsp baking soda 12 oz combined garbanzo bean liquid (reserved) plus vegetable stock 1 tsp chili powder 1 tsp tahini 1 tsp salt 1/2 tsp white pepper 1 oz SCHARFFEN BERGER 62% Cacao Semisweet Chocolate
1. 2. 3. 4. 5.
NUTRITION FACTS PER SERVING Calories: 60, Calories from Fat: 25, Total Fat: 3g, Saturated Fat: 0.5g, Trans Fat: 0g, Cholesterol: 0mg, Sodium: 330mg, Total Carbohydrate: 7g, Dietary Fiber: 2g, Sugars: 1g, Protein: 2g, Vitamin A: 2% DV, Vitamin C: 2% DV, Calcium: 2% DV, Iron: 2% DV.
Heat oil in a medium sauté pan over medium heat. Add onions and stir to mix well. Allow to sweat for 3 minutes. Add garlic and stir to mix well. Allow to sweat for 1 minute. Add beans and stir to mix well. Cook for 1 minute. Add baking soda and liquid. Stir to mix well and bring to a boil. Once boiling, reduce to a simmer and cook for 5 minutes. 6. Turn off heat and remove pan to allow to cool for 10 minutes 7. After cooled, place mixture into a food processor. Add chili powder, tahini, salt and pepper. Blend mixture until smooth, stopping occasionally to push down the sides. 8. In a clean, microwave safe container, melt chocolate for 2 minutes, stopping every 30 seconds to stir. 9. Remove chocolate from microwave and add to food processor. Blend for 1 minute. 10. Taste and adjust seasoning as desired. 11. Refrigerate hummus for at least 2 hours prior to serving. For best results, refrigerate overnight. Yield: 24 oz or 12 servings (2 oz each)
Caramelized Onion-Dark Chocolate Dip INGREDIENTS
DIRECTIONS
2 Tbsp oil 1 onion, diced 2 Tbsp Worcestershire sauce 8 oz sour cream 4 oz mayonnaise 2 tsp garlic powder 2 tsp onion powder 1/2 tsp paprika 1/2 tsp salt 1/2 t black pepper, fresh ground 1 oz SCHARFFEN BERGER 62% Cacao Semisweet Chocolate
1. 2. 3. 4.
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6. 7.
NUTRITION FACTS Calories: 180, Calories from Fat: 140, Total Fat: 15g, Saturated Fat: 5g, Trans Fat: 0g, Cholesterol: 20mg, Sodium: 310mg, Total Carbohydrate: 11g, Dietary Fiber: 1g, Sugars: 5g, Protein: 1g, Vitamin A: 6% DV, Vitamin C: 6% DV, Calcium: 4% DV, Iron: 4% DV.
8. 9.
Heat oil in medium sauté pan over medium heat. Once pan is hot, add onions and stir to mix well. Slowly caramelize until golden brown, around 30 minutes. Remove from heat and allow to cool. Once cool, place onions in a food processor with Worcestershire sauce and puree until smooth, stopping every 30 seconds to push down the sides. Once the onions are smooth, remove to a clean bowl and add sour cream, mayonnaise, garlic powder, onion powder, paprika, salt and pepper. Stir to mix well until all ingredients are fully incorporated. In a clean, microwave safe container, melt chocolate for 2 minutes, stopping every 30 seconds to stir. When chocolate is melted, add to mixture and stir to mix well and full incorporate. Taste and adjust seasoning as necessary. Cover and refrigerate dip for at least 2 hours prior to serving. For best results, refrigerate overnight.
Yield: 16 oz or 8 servings (2 oz each)
HERSHEY’S Cocoa Spiced Taco Meat INGREDIENTS
DIRECTIONS
2 tsp chili powder 2 tsp oregano flakes 1 tsp cumin, ground 1 tsp dark brown sugar 1/2 tsp cinnamon, ground 1/4 tsp cayenne pepper, ground 2 tsp salt 1/2 tsp. black pepper, ground 4 tsp HERSHEY’S Cocoa 1 lb lean ground beef 1 Tbsp oil 1/2 onion, peeled, trimmed, and diced 1 Tbsp garlic cloves, minced 2 tsp tomato paste 1 medium tomato, diced 16 oz beef stock
1.
NUTRITION FACTS Calories: 190, Calories from Fat: 90, Total Fat: 10g, Saturated Fat: 3.5g, Trans Fat: 0.5g, Cholesterol: 50mg, Sodium: 1020mg, Total Carbohydrate: 8g, Dietary Fiber: 2g, Sugars: 3g, Protein: 18g, Vitamin A: 15% DV, Vitamin C: 15% DV, Calcium: 4% DV, Iron: 15% DV.
In a small bowl, combine all dry spice ingredients and stir to mix thoroughly. 2. Place a medium sauté pan over low heat and add ground beef to cook for 15 minutes or until all the beef is brown and cooked throughout. 3. Remove from heat and drain fat from the pan. Place beef on a clean plate and hold until needed. 4. Return sauté pan back to stove over medium heat. Let the pan heat for 1 minute, then add oil. 5. Once oil is hot, add onions and stir to mix well. Sauté until onions start to brown, about 4 minutes. 6. Add garlic and stir to mix well. Sauté for 1 minute. 7. Add cooked ground beef and tomato paste to pan and cook for 2 minutes, stirring frequently to prevent burning. 8. Add spice mix and stir to incorporate. Continue stirring frequently for 2 minutes to prevent burning. 9. Add tomatoes and beef stock. Carefully stir to mix all ingredients until fully incorporated. Bring ingredients to a boil, then reduce to simmer and cook until liquid is reduced, about 30 minutes. 10. Remove from heat and let stand for 5 minutes. Taste and adjust seasoning as necessary. 11. Serve with traditional garnishes. Yield: 24 oz or 6 servings (4 oz each)
