Love is in the air. Well, if it isn’t in the air, it has certainly taken over my grocery store; it looks like a Pepto bottle blew up in there. If Valentines day is for lovers, the food is for foodies (or foodites, as I say I am). There is so much about food that is sexy, sometimes its the flavor, sometimes its the texture, sometimes its the shape, and some foods are even supposedly good for the libido. The 12 sexy foods to share with your Valentine prove you don’t have to be in love with a person to be in love with food.
Food almost always loves you back. Except when it doesn’t and when that happens, forget about romance. My criteria for sexy foods is simple:
- food must be sexy to eat, share or look at. you know, the food that gets the blood flowing, makes you think about what happens next…
- food must not make you stink after eating it. Garlic and asparagus, not sexy. At all.
- food must be somewhat easy to prepare: as someone who expresses love through food, I enjoy cooking for Valentine’s Day, BUT, I would not like to stand in the kitchen all night.
- Bonus points for indulgence: if its hard to get, you don’t eat it regularly or its a calorie buster, it gets bonus points.
Chocolate Fondue: warm and soft, covering the inside of your mouth, tenderly sweet on your tongue and made to share. A food made for foreplay if there ever was one. Sex it up even more with your dipping choices: ripe, succulent strawberries. Juicy, provocative cherries. Uninhibited, supple marshmallows. Childlike and fun cookies. The ultimate combination: salty, sweet with pretzels. Let your imagination run wild…what would be even better, dipped in chocolate and fed to your lover?
Like courtship, chocolate should be warmed, slowly, without too much heat. A slow simmer yields the most unforgettable and sensual results. Having your lover feed you a sweet treat, right before the chocolate drips down your chin feels hedonistic, and a little bit of a tease. Playing with your food brings out the child in all of us and sets the stage for playful evening.
Fondue is also incredibly easy to make. Its easiest with your fondue pot, but if you don’t have that, you can still enjoy chocolate fondue, just cook the fondue on a low heat in a sauce pan, stir it regularly and be sure to watch it carefully.
For sexy fun and indulgence, Chocolate Fondue gets 5/5 kisses.
Where did chocolate fondue come from? The obvious answer is not the correct one. Chocolate fondue originated in a little restaurant in the middle of Manhattan called Chalet Suisse, beloved by chefs and culinarians alike for its unadorned fresh food. From its inception in the ’40’s the restaurant had several locations, but in the ’60’s it was down the street from the Swiss Center -which housed SwissAire, Swiss bank UBS among others – and allowed Chef Konni to mix and mingle with others who could appreciate his simple but profound food.
Koni met a PR woman named Beverly Allen who was looking for innovative ways to promote a new chocolate, which came packaged in a distinctive triangle shape to the United States: Tolblerone. It was Konni who decided to use this new chocolate to serve his guests an avante-garde new dish: a sweet fondue. Its isn’t known the exact date the chocolate fondue appeared on the menu, but it was sometime after 1966, when its new location on East 48th opened. Chalet Suisse remained in this space until the ’80’s.
Some chow tips about fondue:
- I suggest dark chocolate. You’ll get extra sweetness from whatever you choose to dip with, and its a nice contrast. If you use a lot of savory dipping items (ginger, pretzels, etc.) then you might consider milk or semi-sweet.
- Get the best chocolate you can afford. Splurge.
- Pair the dessert with a bold red. Generally, a Zinfandel or a Cabernet are good choices. Champagne is popular, but it doesn’t really enhance the flavor experience of chocolate.
You can choose a variety of liquors to add. Again, I don’t recommend anything TOO sweet, I use sherry, but that’s a matter of taste; if you like super sweet, go for Bailey’s Irish Creme or similar. Grand Marnier, or a flavored syrup like hazelnut would make good additions as well.
Dipping items of your choice (fruits, candy, cake, etc.)
16 oz of chocolate
1/2 Pint Heavy Cream
3 tablespoons of liquor of choice
- Get all your dipping items together first. Take the stems out of the fruits, cut the portions into small, bite-sized bits, etc.
- Cut the chocolate up into small pieces. It will melt better, faster.
Toss chocolate into fondue pot. Let it simmer, slowly. As chocolate starts to melt, add liquor or syrup. Don’t allow chocolate to bubble. When it gets thick, pour some cream into the fondue and stir.
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