Chocoholics, rejoice!

We’ve got the menu all planned for the Chocolate & Wine Dinner at 6:30 p.m. on Wednesday, February 16. As promised, every dish includes chocolate, and every one is going to be special:

Aperitif Wine
San Giulio Malvasia

First Course
Seared Day Boat Scallop
Wild Mushroom Risotto
White Chocolate and Lemon Sauce
Wine: Piper Sonoma Blanc de Blancs

Second Course
Chocolate and Espresso Coffee-Rubbed Pork Tenderloin Medallions
Mango Sauce
Chocolate Noodle Kugel
Wine: Rebel Wine Company “The Show” Malbec

Third Course
Parmesan and Chocolate Basket
Mixed Greens
Organic Chocolate Nibs
Dark-Chocolate-Dipped Bacon
Ginger-Citrus Vinaigrette
Wine: Graffigna Pinot Grigio

Fourth Course
Duck Confit with Chili-Chocolate Mole Sauce
Agave Rum-Grilled Bosc Pear
Wine: Campo Viejo Rioja

Fifth Course
Panko-and-Hazelnut-Crusted Scampi
Hazelnut Chocolate Sauce
Brunoise of Fresh Melons in a Chocolate Liqueur
Wine: Maschio Prosecco Treviso Brut

Sixth Course
Chocolate Crème Brulée
Chocolate Cigar
Fresh Berries
Wine: Terra d’Oro Port Zinfandel

Think of what a special gift this dinner would make for your Valentine — this year, skip the box of candy and give an original “assorted chocolates” surprise! Not only that, but maybe your sweetheart will enjoy the idea of dining out after the rush. Especially when it means enjoying a relaxing, elegantly served six-course meal that’s full of chocolate magic.

You won’t want to miss this one, so call now and make your reservation ($75 per person, excluding tax and gratuity) at 216.481.9635. Chocolate may be the food of romance, but our Chocolate Wine Dinner will be a sweet experience even if you’re enjoying it solo!

Behind the Dish: Mousseline au Chocolat

Tonight is a night many Julia Project followers have probably been anticipating: chocolate mousse night! Julia’s classic Mastering the Art of French Cooking, Vol. 1 recipe includes eggs, sugar, orange liqueur, semisweet baking chocolate, strong coffee, unsalted butter, and a pinch of salt.

Our version is pretty straightforward in terms of following the recipe: whipping the egg yolks, folding in the chocolate, butter and coffee, then folding in a meringue made from the egg whites and sugar. To make ours more creamy, though, we may enhance it with a touch of pâté à bombe: an egg yolk-based foam mixed with sugar syrup. Also, we’ll be leaving out the orange liqueur from our version, in deference to those who prefer their chocolate as straight “chocolaty-chocolate” as it gets.

If that sounds irresistible, we highly suggest you make a reservation and try one of our regular menu items or specials — maybe with an appetizer — for dinner, then cap it all off with this delicious treat. You know that once you see a picture of it and hear how it tastes, you’re going to wish you had — so why not eliminate future regret now?