Sugar High Friday #13, Dark Chocolate

Sugar High Friday is such a lovely way for us all to solute those tiny granules that keep us going each day. Once a month we can all join together and sing the praises of the very (thin) thread that holds our sanity: Sugar. I tried to cut out sugar once. It lasted 3 days, until I could stand the raging headache no more. But I am not an addict, it just makes it easier to get through the day. Speaking of things that bind our sanity... When Kelli announced that this month's SHF theme would be Dark Chocolate I had one thought. "Oh goody! Yea!!"
There was a time when I didn't appreciate a good dark chocolate for what it was. I wanted, dare I say it, "milk chocolate". Those days have passed and I have been known to curl up, devious grin intact, with a piece of the good stuff. I've gone into the kitchen store, knowing I have no intention of buying new cookware. I'm stalking the perfect truffle. I happily skip out to my car and sink my teeth in. You have to close your eyes when you do it. It really is a beautiful thing. You know those knew Dove commecials with the silk and the girl goes into her special room to eat her chcocolate? I feel like that in my car. OK, maybe I'm just sick.
Alright already! So I obviously like dark chocolate, but what did I make. It took me a while to pin down one idea-there are so many options with chocolate. I finally decided on Dark Chocolate Tangerine Tartlets with Honeyed Ricotta. (Bet you didn't know honey was a verb) So I made them and everything went well. They were little and cute. I needed one. It was 10 a.m., far before the hour I let the kids have sugary things. I can be sneaky, they'll never know. So I took a bite. Oh golly! That's some chocolate! I think that the tiny size is pefect. That is another thing I love about it, it takes so little to satisfy. It was rich, but the tangerine offered a refreshing ending while the ricotta kept it from going to far.
I loved them, but I decided to make things a little more interesting. There are a group of folks that come into the restaurant each week that I adore. I really look forward to them. They are so fun, but I am starting to think they come in just so I can verbally abuse them. Anyhow, I asked them to help me out with this. I presented them with the tartlets and asked them to write a brief review. For our purposes we will call them "My People". Here they are (some have been edited for length as brief is apparently a relative term):

• "Loved the crust, chocolate made me want more. I am on a diet because I am fat...."
• It was very good-A little rich-But it does go with beer.
• Excellent after dinner dessert. Multiple flavours make this very enjoyable. -Batman
• Wonderfull-great flavor and texture.
• Very Good. Too Small. Dry on outside. Goes great with orange juice.
  

See what a fun, vociferous bunch of folks they are. Perhaps I ought to add a tablespoon of cream to the crust for extra moisture next time, or just not over cook it. Over all I think they were delightful, so I shall share the recipe.
Crust:

• 1/4 cup softened butter
• 1/4 cup sugar
• 1 egg yolk
• 1 teaspoon vanilla
• 1/2 cup flour
• 3 tablespoons cocoa powder

1. Combine all ingredients and squish dough into tartlet pans. Bake in a 375 oven until done.( I wasn't paying attention, I don't know how long it was.)
   

Filling:

• 1/3 cup heavy cream
• 2.5 oz chocolate (85% cocoa)
• zest of two tangerines

1. Heat cream over the stove and break chocolate into small pieces. Combine all ingredients and stir until smooth. When slightly cooled and thicken divide among the tartlet shells.
   

Ricotta:

• 1/3 cup ricotta
• 1 teaspoon honey
• 1/2 teapsoons vanilla

1. Stir ricotta, honey and vanilla together. Place a small dollop on top of each tart. Garnish with a small strip of tangerine zest.

These can apparently be served with beer or orange juice. Thanks to everyone who participated!