Valentine’s Day Recipes: Chocolate 3 Ways
Sweeten up your celebration with chocolate recipes from the chefs at Four Seasons.
Valentine’s Day may be the best excuse for a chocolate indulgence, but not all chocolate is created equal. Before reaching for the same heart-shaped box of chocolate candy you gave last year, consider cooking up your own creation with sweet and savoury recipes straight from the chefs at Four Seasons. Taste has rounded up the top three chocolate-infused dishes—duck with chocolate mole sauce, roasted venison with chocolate and caramelised apple, and white chocolate and banana samosas—to make your Valentine’s Day dinner deliciously original.
Start with this recipe for white chocolate and banana samosas from Frank Ruidavet, executive chef at Four Seasons Hotel Amman. And visit Taste to complete your chocolate-themed menu.
White Chocolate and Banana Samosas With Cardamom Sauce
2 1/2 cup (560 ml) flour
2 tablespoons (30 ml) sugar
1/3 cup plus 2 tablespoons (100 ml) water
2 tablespoons (30 ml) vegetable oil
1 tablespoon (15 ml) cocoa powder
2 medium ripe bananas
7 ounces (200 g) white chocolate, finely chopped
1 teaspoon (5 ml) lemon juice
1 tablespoon (15 ml) chopped fresh mint
1 cup (250 ml) sugar
1 ounce (25 grams) butter
5 cardamom pods, crushed
2 cups (500 ml) fresh orange juice
2 tablespoons (30 ml) lemon juice
Vegetable oil for frying
Icing sugar for garnish
Blend flour, sugar, water, vegetable oil and cocoa powder in a mixing bowl at low speed for 4 minutes, until dough feels slightly hard and elastic. Cover bowl and allow dough to rest for 15 minutes.
Mash the bananas in a mixing bowl using a fork. Add chocolate, lemon juice and mint. Mix well.
Heat 1 cup (250 ml) sugar on low heat until it becomes a light caramel colour, then add butter and cardamom. Stir for 10 seconds and allow it to caramelise and deepen in colour. Add the orange and lemon juice. Stir well and simmer until reduced by half.
Roll the dough on a floured surface into a very thin layer, and cut out 3-inch-diameter (10-cm) circles. Spoon 1 tablespoon (15 ml) of filling into the centre of each circle of dough. Brush a little water around the edges and fold the three opposite sides into a triangle shape, pressing the edges to seal them.
Heat the vegetable oil to 350 degrees F (175 degrees C). Gently fry the samosas until golden and crisp, about 2 minutes. Sprinkle icing sugar on top and serve with the orange-cardamom sauce on the side.