AIDS Foundation's World of Chocolate

November 24, 2012 11:50:37 AM PST
Calling all chocolate lovers, here's a fundraiser that lets you indulge and help a great cause at the same time: the AIDS Foundation of Chicago's 11th Annual "World of Chocolate" gala.

www.aidschicago.org/chocolate

It's ahead of World AIDS Day, which has been observed on December 1 since 1988. Robyn Rice-Foster, Master Chocolatier, is part of it, and she and Rhett Lindsay, Director of Fundraising Events for AIDS Foundation of Chicago (www.aidschicago.org), came into our ABC7 studio to tell us about the event and show us a great chocolate recipe. Funds raised through World of Chocolate support AFC's grant-making, policy and public education programs.

AIDS Foundation of Chicago's 11th annual World of Chocolate gala

Thursday, November 29, 2012
6 p.m. to 9 p.m.

Hilton Chicago International Ballroom
720 S. Michigan Ave.
Chicago

General Admission: $125
Red Ribbon Ticket: $225 (event ticket, early VIP access, name recognition on event website and electronic program)
Bittersweet Bliss Ticket Package: $800 (four event tickets, early VIP access, name recognition on invitation, event website and electronic program)
Chocolate Ecstasy Ticket Package: $1,500 (six event tickets, early VIP access, name recognition on invitation, event website and electronic program)

Robyn's Recipe: Chocolate Covered Grapes with Riesling

Prep Time: 1 day

Ingredients:
1 bottle Riesling, Moscato, or Champagne
1 lb green seedless grapes (approx 3/ person)
24 oz high-end dark chocolate coating or white chocolate coating, i.e. Barry Callebaut, Valrhona or Guittard

Utensils:
2-to-4-quart pan with lid
Double Boiler - optional
Wooden Spoon
Slotted Spoon or Colander
2 cookie sheets, 1 lined with paper towels, the other lined with parchment paper
Paper Towels
Parchment Paper
Dipping Spoon or Wooden skewer

Method:
- Rinse grapes, and remove any grapes that are damaged.
- Save the vine for later use (optional).
- Add grapes to pot, and pour 1 bottle of Riesling, Moscato or Champagne into the pot to cover the grapes.
- Cook grapes over high heat, and stir with a wooden spoon. Bring to a boil. Be careful not to smash the grapes.
- Once the wine mixture has come to a boil, remove from heat and let the grapes come to room temperature. The grapes will continue to plumb.
- Once the grapes have come to room temperature, drain the grapes and place on cookie sheet lined with paper towels. Let grapes dry completely.
- After the grapes are dried, add chocolate to double boiler, and start the melting process stir occasionally to ensure all the chocolate has melted. If you do not have a double boiler, you can put a safety glass bowel or metal bowl over the pot with water and let the water come to boil; place chocolate into the other bowl and place over boiling water.
- Remove the melted chocolate from the heat and set on a dish cloth; let it cool a few seconds.
- Start the dipping process, dip one grape into the chocolate one at a time, and shake slightly to remove chocolate and place on cookie sheet lined with parchment paper.
- Continue dipping each grape. Once all grapes have been dipped into chocolate, place inside of the refrigerator for about 5 minutes or leave on a counter top in a cool location.

Optional: Take the vine and place on a plate and place grapes strategically along the vine and serve


Load Comments