Chocolate Soup Shopping Tips
There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.
Chocolate Soup Cooking Tips
When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.
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“That’s not how Gagnaire would have done it,” a pastry cook named Michael muttered under his breath in response to a chef’s instructions. It was 2006, and I was standing nearby in the kitchen at a restaurant in Paris’s 7th arrondissement, my head down, my fingers gently pressing tart dough into tart rings. I didn’t look up but I could feel the chef’s fury. “What did you say?” he bellowed in French, in Michael’s general direction. Michael said nothing. I held my breath, hoping the chef’s next outburst wouldn’t involve me if I remained perfectly silent.
Between 2005 and 2007, I interned in pastry kitchens and at bakeries in Paris and around Lyon. At the time, Pierre Gagnaire was the chef most of the cooks and stagiaires (interns) I met wanted to work with. His three Michelin-starred eponymous restaurant in Paris was one of few that made adept use of molecular gastronomy even as many French kitchens were still plating the same classic coq au vin and sole meunière.
One of Gagnaire’s simplest principles is his belief that there are five distinct growing seasons, not the usual four everyone else considers. The fifth is happening right now in North America: A brief season he calls “Almost Spring” that is just after winter but before May. Peas, asparagus, and rhubarb aren’t quite at their peak yet during this time, but diners’ palates are tired of hearty stews and soups. It’s more of a theory on how to use roots and citrus in ways that feel lighter.
This recipe for chocolate soup — a dessert that’s an approachable form of avant garde — comes from Gagnaire’s newest cookbook, The Five Seasons Kitchen. It could be garnished with raspberries in the summer or candied chestnuts in the winter, but for Almost Spring, it’s just right with a simple nut crumble topping.
Chocolate soup with nut crumble
Preparation time: 20 minutes
For the chocolate water
250 ml still mineral water
50 g granulated sugar
25 g cocoa powder
14 g gelatine leaves, soaked in cold water
For the chocolate soup
200 ml double cream
450 ml whole milk
400 g dark chocolate, broken up
For the nut crumble
100 g unsalted butter, softened (left out at room temperature)
100 g granulated sugar
100 g ground hazelnuts
100 g T55 flour
100 g chopped walnuts
1. FOR THE CHOCOLATE WATER
Boil the water with the sugar. Remove from the heat and add the cocoa. Wring out the gelatine and add. Pour into a baking dish to approximately 1.5 cm thick. Leave to harden in the refrigerator, then cut into cubes.
2. FOR THE CHOCOLATE SOUP
Boil the cream with half of the milk, then gradually pour over the chocolate, whisking together. Once the mixture is smooth and consistent, add the remaining milk. Leave to cool completely.
3. FOR THE NUT CRUMBLE
Preheat the oven to 160°C, 325°F, gas 3. Rub the softened butter into the sugar, ground hazelnut, flour and chopped walnuts to a coarse crumble. Spread this crumble out over a silicone sheet and bake for approximately 15 minutes. Leave to cool.
Divide the cubes of chocolate water between six dishes, then pour the cold soup on top and finish with small chunks of nut crumble.
Taken from The Five Seasons Kitchen by Pierre Gagnaire published in the English language by Grub Street Publishing © 2016. All rights reserved.
- For the Cocoa Puffs:
- 8 ounces (250 g) milk chocolate (preferably Valrhona Jivara 40% cacao), chopped
- 1 cup (7 g) Cocoa Puffs
- For the Chocolate Soup (makes about 4 1/2 cups):
- 4 cups (960 g) milk
- 4 teaspoons (7 g) juniper berries, crushed in a mortar or coarsely ground in a spice grinder
- 9 ounces (150 g) bittersweet chocolate (preferably Valrhona Araguani 72% cacao), finely chopped
- For the Devon Foam:
- 2/3 cup heavy cream
- 1/2 cup Devon cream (available at gourmet markets and specialty stores)
- 1/2 cup milk, plus additional if needed
Black Magic Chocolate Cake Made With Condensed Tomato Soup – A Mid-Century Recipe Re-Run
So, after last week’s prune-chili sauce-gelatin debacle, I think we all need some comfort food. Since that was arguably the worst recipe we have ever made, I’ve decided to follow it up with the BEST recipe we have ever made here on the blog. If you don’t believe me, try it for yourself. You will not be disappointed!
I cannot resist cakes with weird ingredients. I just can’t. So, when I came across a recipe for a chocolate cake that had, as the “secret” ingredient, a can of condensed tomato soup, I knew I was going to have to make it.
The recipe came from a recent Salvation Army score comprised of ALL handwritten recipe cards and recipe clippings, sans boxes. There were about five or six collections of cards from different women, spanning the 1950’s-1990’s and I managed to snag them all for only $2. In this stack of wonderfulness, I came across the recipe for this Black Magic Cake with tomato soup twice once handwritten from the 1970’s and another was a clipping from a grocery store handout from 1994.
I did some research for this cake, because I was convinced that it must have it’s origins in a mid-century Campbell’s recipe. But I hit a dead-end. I even asked Sharon from the Flickr group, “Gee, That Food Looks Terrible” and she couldn’t put her finger on it, either. But what I know so far is this: Cakes made with tomato soup are very common in Depression cooking, and are also common in mid-century cooking. Even though I can’t lock down the source or the exact year, this recipe could very well be from the 1960’s or even earlier. This recipe is also very similar to Hershey’s Black Magic Cake, which uses a cup of cold coffee instead of tomato soup, and I think the debut year for that recipe was 1934.
90+ Soup Recipes
Discovering and developing great soup recipes is one of my passions. Really! This is a list of many of the best soups I’ve cooked over the years. There are soups for winter and cold weather, but also spring and summer soups. They are nourishing, satisfying, and dynamic in flavor.
To get you started, this Coconut Red Lentil Soup has been incredibly popular for years. More recently, this Curried Tomato Tortellini Soup was a hit, and everyone loves a simple, seasonal, blender soup! I hope you enjoy these as much as I do!
1. Fire Broth Noodle Soup
This is the soup that saved me after my dad came home from the hospital recently. It's loaded with good things like beans, greens, and pasta and the broth is spicy and invigorating with lots of pepper, garlic, ginger, and chiles.
2. Vegetarian Split Pea Soup
A delicious, simple vegetarian split pea soup made from an impossibly short list of ingredients. Seriously, just five!
3. Pumpkin and Rice Soup
Silky textured and vibrant, the pumpkin soup I made as soon after 40 hours of travel back from India. It has a herby rosemary butter drizzle and lemon ginger pulp, and completely hits the spot.
4. Roasted Tomato & Sourdough Soup
If you have both tomatoes and sourdough on hand, consider this. A spicy, saffron-smacked take on pappa al pomodoro, the bread-thickened Tuscan classic. A spicy, saffron-smacked take on pappa al pomodoro, the bread-thickened Tuscan classic.
5. 50 Vegan Recipes
Great vegan recipes are like gold. Especially when they feature real whole foods, and lots of plants. This type of cooking supports your health and overall well-being in important ways. No meat? No dairy? No eggs? Don't sweat it. There are many other ingredients to get excited about.
6. Ten Freezer-Friendly Pantry Soups
Pantry soups forever. A collection of favorite soups and stews that rely on pantry staples like beans, grains, rice, canned tomatoes, and the like - ingredients you might have in your cupboard.
7. Simple Farro & Bean Soup
The sort of hearty, timeless, comforting soup that helps in times like these. The foundation ingredients are flexible and straight from the pantry - grains, canned tomatoes, beans. There’s chopping to do, which keeps the hands busy and mind focused. And if you have a lot of produce that needs to be used, a soup like this is perfect - eat some, freeze some.
8. Life Changing Green Rice Porridge (Instant Pot, Vegan)
I don’t use the term life changing lightly, but this rice porridge recipe fits the bill. It’s a one pot, effortless, green, nutrient-packed twist on one of my favorite things to eat.
9. 20 Fantastic Noodle Soups to Cook this Winter
Everyone needs an arsenal of great noodle soup recipes for winter. Here are twenty fantastic options from ramens and pho, to soba bowls.
10. Curried Tomato Tortellini Soup
A crowd-pleasing lentil and tomato-based stew, dotted with plump, tender dumplings, spiked with a range of spices, and boosted with plenty of spinach.
The Best Recipes to Get Your Chocolate Fix
Swiss and German folks eat just a ton of it. In Puebla, Mexico, a dash of it goes into mole poblano, the famously nuanced, silky sauce. The Japanese love esoteric versions of it, like oddball flavors of Pocky and Kit Kats.
We’re talking about chocolate, of course, and we’ve got it every which way you require it. Purchase our versions, from chocolate cake to hot chocolate to gorgeous hat boxes full of chocolate. Or make your own. We’ve got cold and hot, whipped and dense, fudgy and ethereal recipes. There’s a chocolate for you—even, haters begone—the ivory-hued version! With World Chocolate Day upon us, here are a few of our favorite ways to treat ourselves.
There must be cake. Chocolate cake, a towering one, brimming with chocolate. This beauty contains two types of chocolate: cocoa and chips, one for the batter and one for the creamy ganache you slather on top. It’s a triple-decker, all the better to bring it to a party or present to a loved one. A hit of espresso makes it ideal for adults leave out the pep for a kids’ birthday party!
Need a cake but want it to be ready in less than an hour, soup to nuts? You want brownie cake. No one will mind that you’re “cheating,” and you can dollop on ice cream while it’s still warm (unlike traditional cake!) Whipped cream and seasonal berries are two other smart ways to dress up this surefire hit.
For the person who always chooses salty or savory over sweet, but whose family is bananas for chocolate, consider this. Olive oil and chocolate are happy bedfellows in a mousse that’s as silky as you can imagine. (There’s still a splash of cream on top, so don’t fret.) The mousse itself, though, has loft and the most delicate bouquet of olive.
Nothing wrong with plain chocolate cookies, but when there’s a flurry of confectioners’ sugar involved, sign us up. Cookbook author Gaby Dalkin is the genius mind behind these beauties. They’re a snap to make, they make wonderful hostess and host gifts, and they look gorgeous.
It doesn’t have to be cake, ice cream, cookies or brownies. Chocolate can also look elegant in a tart, as in this one. That’s a knockout chocolate ganache filling you’re looking at, and it’s as lovely with pomegranates and hazelnuts as it is with pistachios, if those happen to be in season. Just don’t skip that whipped crème fraîche and heavy cream on top. A tart this luxe and dense needs that cloud of lightness.
Like meringues OK enough, but always felt like there should be more oomph there? You’re not alone. This recipe contains only five ingredients, but three are chocolate. The result is a chewy meringue with so much oomph you won’t be able to stop eating at one. Or two. Or three. Sorry. (Not sorry.)
Banana. Cherries. Mint. Chocolate is happy to be a bit player sometimes, it’s worth remembering, and it pairs beautifully with all sorts of other flavors. This ice cream recipe is a bright, gentle midsummer daydream. Scoop it between chocolate wafer cookies or spoon it out as a treat between meals. It’s summer you do you!
Don’t forget about the allure of white chocolate. Delicate and buttery, it’s a delight in this grasshopper pie, where it mingles with crème de menthe, plenty of heavy cream and “real” chocolate wafer cookies. It’s as pretty as a picture, but it’s also adults-only, so save this for the evening events when you want to impress.
But really, when doesn’t chocolate impress? Get hungry right here.
Beautiful homemade croissants, each containing a bar of high-quality dark chocolate, make for an impressive and indulgent addition to a breakfast spread. Get the recipe for Pain au Chocolat » Todd Coleman
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USDA Recipes for Schools
Alphabetical by Recipe Name
These updated recipes from the 1988 Quantity Recipes for School Food Service and the 1995 Tool Kit for Healthy School Meals reflect the changes made in the Food Buying Guide for Child Nutrition Programs. Revised recipes have been standardized, edited for consistency, and updated with Critical Control Point (CCP) information from the 2003 Food Code supplement. The recipes are available online from ICN, Healthy School Meals Resource System, and Team Nutrition. The recipes are also available on CD-ROM by request from USDA/FNS. http://teamnutrition.usda.gov/Resources/usda_recipes.html
Also, included are the new Recipes for Healthy Kids (R4HK). The 30 recipes from the R4HK competition are credited to support the whole grain-rich, red/orange, dark green, and beans/peas (legumes) vegetable subgroups for the meal patterns as part of the Nutrition Standards in School Meal Programs. The 30 kid-approved recipes are designated with an “r” at the end of the recipe number. Find these recipes in the Team Nutrition Resource Library: http://www.fns.usda.gov/tn/recipes-healthy-kids-cookbook-child-care-centers-0
Food safety information is based on the Food and Drug Administration (FDA) 2001 Food Code as supplemented in 2003. The 2003 Food Code supplement dropped the hot holding temperature from 140 °F to 135 °F. Always check your State or local health codes to determine if they are more restrictive.
Funding for this project was provided by USDA/FNS through a cooperative agreement with ICN.
PDF Files These files require Adobe Acrobat Reader software. Click here to download the free software.
View Recipes Booklet.
Download Recipe Template (Word®) — template similar to the format of USDA recipes available for use in standardizing local recipes.
A-B | C-F | G-M | N-P | Q-Z
All recipes listed alphabetically | USDA Recipes for Schools Numerical
Apple Cobbler (updated March 2006)
Arroz con Queso (Rice with Cheese)
Aztec Grain Salad (2013)
Baked Beans (Using Canned Vegetarian Beans)
Baked Cajun Fish
Baked Fish Scandia
Baked French Toast Strips
Baked Sweet Potatoes and Apples
Baking Powder Biscuits
Banana Bread Squares
Barbecued Beef or Pork on Roll (Using Canned Meats)
Bean Burrito (updated March 2006)
Beef and Bean Tamale Pie
Beef or Pork Burrito (updated March 2006)
Beef or Pork Burrito (Using Canned Meats)
Beef or Pork Taco
Beef or Pork Taco (Using Canned Meats)
Beef Shepherds Pie
Beef Taco Pie
Beef Tamale Pie
Beef Vegetable Soup
Bok Choy Wrappers (2013)
Bottom Pastry Crust (Sheet Pans)
Breakfast Burrito with Salsa
Broccoli, Cheese, and Rice Casserole
Brown Rice Pilaf
Carrot-Raisin Salad (updated March 2006)
Central Valley Harvest Bake (2013)
Cherry Cobbler (updated March 2006)
Chic’ Penne (2013)
Chicken Alfredo with a Twist (2013)
Chicken Curry Casserole (2013)
Chicken or Turkey a la King
Chicken or Turkey and Noodles
Chicken or Turkey Chop Suey
Chicken or Turkey Gravy
Chicken or Turkey Noodle Soup
Chicken or Turkey Pot Pie
Chicken or Turkey Rice Soup
Chicken or Turkey Salad
Chicken or Turkey Taco
Chicken or Turkey Tamale Pie
Chicken or Turkey Vegetable Soup
Chicken Tomato Bake
Chili con Carne with Beans
Chinese Style Vegetables
Chocolate Chip Cookies
Chocoleana Cake (updated March 2006)
Confetti Soup (2013)
Cooking Macaroni, Noodles, and Spaghetti
Cooking Rice (Oven or Steamer)
Corn and Green Bean Casserole
Cornbread (updated January 2007)
Country Fried Steak
Cream of Chicken Soup
Cream of Vegetable Soup
Creamy Cole Slaw
Creamy Dip for Fresh Vegetables
Crunchy Hawaiian Chicken Wrap (2013)
Eagle Pizza (2013)
Egg Salad Sandwich
Fiesta Mexican Lasagna (2013)
Fiesta Wrap (2013)
Green Beans in Cheese Sauce
Ground Beef and Macaroni (With Mexican Seasoning)
Ground Beef and Spanish Rice
Ground Beef Stroganoff
Harvest Delight (2013)
Harvest Stew (2013)
Herbed Broccoli and Cauliflower Polonaise
Honey Barbecue Sauce
Hummus (updated March 2006)
Italian Seasoning Mix
Lasagna with Ground Beef (updated January 2007)
Lasagna with Ground Pork and Ground Beef
Lentils of the Southwest (2013)
Macaroni and Cheese
Marinated Black Bean Salad
Mediterranean Quinoa Salad (2013)
Mexican Seasoning Mix
Nacho Cheese Sauce
Nachos with Ground Beef
New Italian Dressing
New Macaroni and Cheese (updated January 2007)
New Oatmeal Raisin Cookies (updated March 2006)
New Spice Cake
Oatmeal Cookies (updated January 2007)
Oatmeal Muffin Squares
Oodles of Noodles (2013)
Orange Glaze (updated March 2006)
Orange Glazed Carrots
Orange Glazed Sweet Potatoes
Orange Rice Pilaf
Orange Rice Pudding
Orange-Pineapple Gelatin (updated March 2006)
Oven Fried Chicken
Pasta Salad (updated March 2006)
Peach Cobbler (updated March 2006)
Peanut Butter Bars
Peanut Butter Cookies
Peanut Butter Glaze
Peppy Quinoa (2013)
Pizza with Cheese Topping
Pizza with Ground Beef Topping
Pizza with Ground Pork Topping
Pizzaburger on Roll
Porcupine Slides (2013)
Pork Stir-Fry (updated March 2006)
Potatoes Au Gratin (Using Dehydrated Sliced Potatoes)
Pourable Pizza Crust
Preparing Instant Mashed Potatoes
Purple Power Bean Wrap (2013)
Quiche with Self-Forming Crust
Quick Baked Potatoes
Rainbow Rice (2013)
Refried Beans (updated January 2007)
Roasted Fish Crispy Slaw Wrap (2013)
Royal Brownies (updated March 2006)
Scalloped Potatoes (Using Fresh Potatoes)
Scalloped Potatoes (Using Dehydrated Sliced Potatoes)
Sloppy Joe on Roll
Smokin’ Powerhouse Chili (2013)
Spaghetti and Meat Sauce(updated January 2007)
Spaghetti and Meat Sauce (Ground Beef and Ground Pork) (updated March 2006)
Spanish Chickpea Stew (2013)
Spiced Apple Topping
Squish Squash Lasagna (2013)
Stir-Fried Green Rice, Eggs and Ham (2013)
Stir-Fry Fajita Chicken, Squash, and Corn (2013)
Stromboli with Tomato Sauce
Sweet and Sour Pork
Sweet and Sour Sauce
Sweet Potato and Black Bean Stew (2013)
Sweet Potato Pie
Sweet Potato-Plum Bread Squares
Taco Pie with Beans
Taco Pie with Salad Topping
Tasty Tots (2013)
Thick Vegetable Soup
Thousand Island Dressing
Three Bean Salad
Toasted Cheese Sandwich (updated April 2007)
Toasted Turkey Ham and Cheese Sandwich (updated April 2007)
Tomato Sauce (Meatless)
Top Pastry Crust (Steamtable Pans)
Tuna and Noodles
Tuna Salad Sandwich
Turkey and Dressing Supreme
Tuscan Smoked Turkey and Bean Soup (2013)
Vanilla Cream Frosting
Vegetable Chili Boat (2013)
Vegetable Stromboli (updated January 2007)
Vegetable Wraps (updated March 2006)
Waldorf Fruit Salad
Whole Wheat Sugar Cookies (updated March 2006)
For the soup:
1. In a saucepan over medium heat, stir together the milk, half-and-half, sweetened condensed milk and vanilla extract. Bring the mixture to a bubble.
2. Reduce heat to low and add the chocolate.
3. Let stand for 1 minute, then whisk until the chocolate starts to melt.
4. Combine the cornstarch and water with a fork or small whisk.
5. Add this mixture a little at a time, whisking constantly until the soup is thick and smooth. You'll know it's ready when the bubbles are gone and the chocolate has thickened this takes about 5 to 7 minutes.
6. Carefully pour into two bowls and garnish.
For the topping:
1. Microwave the cream cheese at 10-second intervals or until it can be stirred smooth.
2. Add marshmallow creme to the cream cheese and mix well.
3. Dollop on top of soup, or transfer mixture to a pastry bag and pipe design.
Photo by Nanna
Otherwise known as the 'Icelandic Fish Pie' or 'Icelandic Fish Stew', this is one of the oldest and most traditional dishes on this list. While the most historical of Iceland's food tends to be the least appealing, this one is quite the exception.
- 1 1/4lbs cod, halibut or haddock, boiled
- 1 1/4lb potato, boiled and peeled
- 1 white onion
- 12 oz milk
- 2 oz butter
- 3 tbsp flour
- salt and pepper
- 2 tablespoons chives, freshly snipped to add colour, flavour & garnish
- Skin, bone & break up the boiled fish into flakes.
- Roughly chop potatoes & finely chop the onion.
- Slowly heat milk in a saucepan almost to a boiling point.
- While the milk is heating, in a medium to a large-sized non-stick saucepan, melt butter & sauté onion over medium heat until soft. Do not allow it to brown.
- Sprinkle flour over onion, stir well & cook for 1-2 minutes.
- Gradually add warm milk, stirring continuously. Simmer for 3-4 min, stirring often.
- Add flaked fish & stir briskly to break up the fish flakes completely. Season liberally w/salt & pepper.
- Add potatoes & stir gently. Cook over low heat until heated through.
- Spoon into 4 bowls & sprinkle each serving with 1/2 tbsp chives. Serve hot w/dark rye bread & butter.
Be bowled over by our nourishing soups. Our warming recipes range from classic minestrone and vibrant tomato soup to blends such as celeriac, hazelnut and truffle.
Spiced carrot & lentil soup
A delicious, spicy blend packed full of iron and low in fat to boot. It's ready in under half an hour, or can be made in a slow cooker
Whip up this easy pumpkin soup as a starter for a dinner party or a light supper when you need a bit of comfort – it has a lovely silky texture
Make the most of mushrooms with this comforting mushroom soup recipe made with cream, onions and garlic. Serve for lunch or as a starter with crusty bread
Healthy mushroom soup
Make this hearty mushroom soup with pearl barley for a filling and healthy lunch or supper. Serve with a dollop of soured cream and crusty bread on the side
Enjoy this filling veggie soup with red lentils, carrots and leeks. It's low in calories and fat and delivers three of your 5-a-day
Throw together this comforting and creamy cauliflower soup for lunch or a light supper. It's perfect topped with parsley and served with crusty bread
Cider & onion soup with cheese & apple toasts
Make Tom Kerridge's version of French onion soup. Use any cheese you have in the fridge for the toasts – a crumbly goat's cheese works well
Mushroom & potato soup
Porcini mushrooms give this healthy soup a real umami flavour boost. Pour into a flask for a warming, low-calorie lunch that you can take to work
Courgette, leek & goat’s cheese soup
This super-healthy vegetarian soup is low in calories and full of flavour. It's packed with three of your 5-a-day, plus folate, fibre, vitamin C and iron
Butternut squash soup with chilli & crème fraîche
Come in from the cold to a warming bowl of autumnal soup
Simmer haddock, potatoes, milk, onion and parsley to make this comforting soup. Serve with crusty bread for a filling lunch or supper
Forget canned soup – this homemade oxtail soup has great taste. The recipe takes a little more effort, but if you can spare the time it's well worth it
Leek, bacon & potato soup
This soup keeps well in the fridge and is easy to freeze
To make the tastiest tomato soup you’ll ever experience wait until the tomatoes are at their most ripe and juicy, around September
Chunky Bolognese soup with penne
This healthy, filling lunch provides a good balance of protein and carbs from lean steak mince and wholemeal pasta – ideal to aid muscle recovery after exercise