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Chef David Arnold, CEC, ACE

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Florida Honey > Festival of Chocolate  > MTI > Healthy Cooking Series >  

The Festival of Chocolate


Tampa, FL

January 19, 20, 2013

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The Demo Team

Festival of Chocolate Orlando 2012

Braised Chocolate Beef Short Ribs

Yields 4 portions


2 ounces Oil

1 Ounce Butter

½ Onion, Fine chop

½ Carrot, peeled, fine chop

½ Stalk Celery, fine chop

1 Garlic Clove, fine chop

1 Cups Red Wine

2 ounces Brandy

1½ Cups Beef Stock

2 Ounces Flour

Sachet, bay leaf, thyme sprig, 3 parsley sprigs and 6 peppercorns

3 pounds bone-in Beef Short Ribs

2 Tablespoons Shaved Chocolate

1 Tablespoons Cocoa, Dutch Processed

1 Teaspoon Rosemary, fine chop



  1. In a rondo over medium heat add the oil and butter.  Brown the short Ribs and remove.
  2. Add the onions, carrot and celery and sweat. 
  3. Add the garlic
  4. Add the flour and make a compound roux
  5. Add the liquids and bring to a simmer
  6. Add the short ribs and cover with aluminum foil
  7. Braise 4 – 6 hours at 250°
  8. Remove the ribs and pass the liquid through a china cap
  9. Return to the heat and add the cocoa, chocolate and rosemary.
  10. Stir until the chocolate melts.
  11. Adjust the seasoning
  12. Add the short ribs to rewarm and serve

Chocolate Chili

Yields 4 servings


½ pound ground duck

1 30 ounce can Chili Beans

2 ounces beer

5 ounces water

5 ounces tomato puree

½ onion, small diced

2 Tablespoons Chili Powder

1 Teaspoon Basil

1 teaspoon Oregano

1 teaspoon granulated garlic

1 teaspoon paprika

1 teaspoon Cocoa

2 Tablespoons Bittersweet chocolate



  1. Brown the ground duck.  Add the onions and sweat.
  2. Add the chili beans, beer and water and bring to a boil.  Reduce to a simmer. 
  3. Add tomato product and simmer for 15 minutes
  4. Add remaining ingredients and simmer for 5 minutes
  5. Serve hot