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The Way to a Woman's Heart...Chocolate!

Posted by Leticia, 05 Nov

The way to a man's heart may be his stomach but ask any woman and it's chocolate! Did you know that Chocolate was regarded as an aphrodisiac by Aztec Indians? Or that it is widely believed that chocolate releases a chemical into your body very similar to that produced when you are in love. So Rocky's fabulous Blue-Collar Chocolate Souffle may be just the ticket for a trip to her heart!

Dr. Wright:
Greetings. This is Dr. Letitia Wright for IDC dating.com. IDC dating is where we're creating multicultural relationships every day. And we're here with sexy sex chef, Rocky Fino. He's the author of Will Cook for Sex, and he's been giving us some great ideas on what we can do to have a wonderful date and cook a little bit for them.

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How are you Rocky?

Rocky Fino:
Doing real good. I think there was three sexes in that one sentence.

Dr. Wright:
Three sexes, that's it. Put as much sex in there as we possibly can.

Rocky Fino:
You got it.

Dr. Wright:
What is on the menu today?

Rocky Fino:
Dessert.

Dr. Wright:
Dessert. Okay.

Rocky Fino:
Nothing more romantic then a beautiful dessert. And when in doubt, you go chocolate.

Dr. Wright:
Okay. Chocolate is the safe place. It is your safety island in dessert world.

Rocky Fino:
It's got that romantic air about it. I mean, there's crème brulee, there's other neat desserts but you've just said chocolate. There's something that has romance with chocolate. And let's be honest, I mean, when it comes to women they love chocolate.

Dr. Wright:
Yes. Women do love chocolate. And there's a lot you can do with chocolate. Even outside of the making the dessert world. One can be very artistic and creative with chocolates.

Rocky Fino:
Yes. It's very versatile. And if you're under the gun and you don't have time to be creative, just a good bar of chocolate, served with a nice red wine says something, too. It's just a great combination.

Dr. Wright:
That's awesome. That's very exciting. But you've got a very special dessert. So first of all, what's it called and then tell us how to go shopping.

Rocky Fino:
Now, I call it the blue-collar soufflé. And the reason I call it that is this is a workingman's version of the soufflé. We're going to tone it down. Soufflés are typically very scary for people because they're sensitive. They take a little timing and correct measurement. I simplify this to where it's gonna work for just about anybody.

Dr. Wright:
Okay. We've all seen those television shows where the person has a soufflé and it's perfect, perfect, perfect and they sit it on the table and it goes down.

Rocky Fino:
Yes. This one - a little bit of a cheater's soufflé. You're okay. We're not trying to create that perfect - that perfect balloon. We're actually - it's a half-party - it's a half-soufflé, half pudding kind of middle.

Dr. Wright:
Okay. So we're not worried about our little dome...

Rocky Fino:
No. We're gonna be soft in the middle, we're gonna be -, and it's just comes out of the oven hot, we're going to top it with a little vanilla ice cream and let it melt over the side. It melts in your mouth.

Dr. Wright:
Okay. Perfect. Sounds delicious. Let's go shopping.

Rocky Fino:
Shopping. Not a tough list. This recipe is gonna require - we need butter, unsalted.

Dr. Wright:
Unsalted butter.

Rocky Fino:
Yes. We're gonna do four, we need four tablespoons to make two desserts so we're gonna - you gotta get a cube, obviously. So unsalted butter. Two large eggs; sugar.

Dr. Wright:
And we just get the white, refined sugar, not powdered or anything

Rocky Fino:
Yes, you're gonna use about four - not confectionery, just granular sugar. We're gonna use four tablespoons of it.

Dr. Wright:
That's not a lot.

Rocky Fino:
Well, we're gonna use bittersweet chocolate.

Dr. Wright:
Bittersweet chocolate.

Rocky Fino:
We need 4 ounces. So you're gonna buy a, they sell it like a 4-8 ounce bar. And bittersweet, you get it like a Ghirardeli. You'll see it in the baking aisle.

Dr. Wright:
Okay. So we go to the baking aisle and we're gonna be looking for something that is resembles the chocolate bar that we'd eat.

Rocky Fino:
Resembles the chocolate bar but it's used for baking and if you took a bite out of it, obviously it's...

Dr. Wright:
Not that great.

Rocky Fino:
Not that great. And we need flour. Which you probably already have it on the cupboard but you're gonna use 2 ½ tablespoons of flour so I'm gonna need some flour. And then lastly, just pick up a good vanilla ice cream, just a pint. You're gonna use a scoop on each.

Dr. Wright:
Okay. So we're gonna get a nice good brand that we really like.

Rocky Fino:
Yes. One of those nice vanilla bean sometimes are really good, too.

Dr. Wright:
That's it?

Rocky Fino:
That's all we need.

Dr. Wright:
Wow. Okay. I'm excited.

Rocky Fino:
Now, when it comes to baking, I've said this all along that I try to avoid being measurement sensitive with my recipes because I don't want people to get too panicky about whether or not they've got the quarter cup, a half cup and so on. And typically, in cooking, it's not necessary many times but when it comes to baking the measurements are kind of key. So on this particular recipe, I'm gonna say make sure we follow along on the measurements.

Dr. Wright:
Okay. Because it will definitely make a difference in the end on our taste and textures.

Rocky Fino:
You got it.

Dr. Wright:
Okay.

Rocky Fino:
Ready to get started?

Dr. Wright:
Yes. I promise to be faithful to the measurement.

Rocky Fino:
Yes. Exactly. Now, this is a quick tip before we get into it. You could take this, you could do the first four to five steps in advance before dinner.

Dr. Wright:
Okay.

Rocky Fino:
Do it while you're making a salad or something like that. And then put them off to the side and then just have them there so that when you're done with dinner all you need to do is pop them into the preheated oven and allow 15 minutes and bring them out. And you're ready to go, which is kind of nice. I recommend if you do that in advance then while you're just, you know when you're finished up with your main course, you can segue into while you're cleaning the table, you pop these into the oven, while she's still sitting down. Because I recommend that if you're cooking for your date, you make sure you do the cleaning, also.

Dr. Wright:
Okay.

Rocky Fino:
While you're clearing the table, you can have...just throw these in the oven and then when as she's sitting there sipping on the last glass of wine out comes your beautiful dessert. Limited effort.

Dr. Wright:
Okay. So really you plan the whole dinner really beautifully and creatively.

Rocky Fino:
Yes. It's a good way to kind of transition into the dessert without having to go into the kitchen and get too crazy. But if you don't do it that way, it's not too crazy anyway.

First step, just preheat the oven to 400 degrees. Now, we're gonna do - most people don't own a double boiler, including myself. Step one, we're gonna put, you put, you get a saucepan and then use a metal mixing bowl that fits over the saucepan but doesn't fall in the pan, just sets on top. And we're gonna have some water.

Dr. Wright:
Okay. So just kind of inside. Put the water inside the pan.

Rocky Fino:
Yes, we're gonna put water inside the saucepan. We're gonna heat the water and basically that's gonna - the job is to slowly melt the ingredient that you're gonna put into the mixing bowl.

Dr. Wright:
I get the idea.

Rocky Fino:
That's a little confusing over - unless we talk about it over the air but it's basically a saucepan, put a cup of water in the bottom of it. And then we're gonna have a mixing bowl that fits on top of the saucepan that we're gonna put our ingredients in and we're gonna melt it down.

Dr. Wright:
Okay.

Rocky Fino:
So what we're gonna do is you put the saucepan over low to medium heat, not too hot. And then you're going to start by - you're gonna add the chocolate. And you're gonna just let it slowly melt the chocolate in the bowl.

Dr. Wright:
Okay. So our heat is not really up high. We're just going slow.

Rocky Fino:
No, no, no. We're just nice and easy, real slow. And while that's melting, in a separate mixing bowl, mix together your sugar and flour.

Dr. Wright:
Okay. That shouldn't be hard. They got some textures that are pretty much the same.

Rocky Fino:
Yes. In the chocolate bowl that we got on the double broiler, double boiler, excuse me. We also want to add our butter. So we're melting our chocolate and our butter in the boiler.

Dr. Wright:
I think that's gonna have a great aroma.

Rocky Fino:
Yes. It's really nice. And again, it's just a slow process so it's not something that...it does smell beautifully. In our separate mixing bowl we've got our sugar and flour. And then take a third bowl and whisk your eggs. Break your two eggs and whisk your eggs.

Dr. Wright:
Okay. We got them all nice and fluffy. So we really got like the pot going and slowly boiling -

Rocky Fino:
You got three bowls at this point.

Dr. Wright:
Three bowls going at this point.

Rocky Fino:
Then take your flour-sugar mix and whisk it into the egg mixture.

Dr. Wright:
Okay.

Rocky Fino:
What you do to whisk into the egg mixture is you slowly shake the flour-sugar mixture into the egg. Don't just pour it all at once and then mix with this in all at one time, but actually have a continuous stir as you pour the flour-sugar in. That creates a whisk. It creates an even mixture.

Dr. Wright:
And we won't have lumps in there if we can keep it going, keep it ...

Rocky Fino:
You got it. And don't be afraid of it. It's not a hard task there. It's holding a bowl with one hand stirring with the other.

Dr. Wright:
Okay.

Rocky Fino:
Now, we've combined our flour-sugar and our egg mixture. Our butter and chocolate should be melted. Slowly, just stir that around, mixing the two together in the bowl over the boiler. And if you're melted to an even melt go ahead now and add the.. remove from heat and add the melted chocolate to the egg mixture, in similar fashion. Just pour it in and stir. Now, a lot of sticks to the metal mixing bowl so if you have one of those rubber spatulas, they work really well to get all that chocolate out because chocolate is like gold, you don't want to leave it in the bowl.

Dr. Wright:
Okay. Leave no chocolate behind.

Rocky Fino:
Leave no chocolate behind. She would cry if she knew that. So we have the basics and now we've mixed everything into the bowl. We're gonna take - these are little cups called - they're called ramekins. Not everybody owns a ramekin but they're little basically individual serving dishes.

Dr. Wright:
Okay. Spell ramekin for me.

Rocky Fino:
Ramekin is spelled R-A-M-E-K-I-N.

Dr. Wright:
Okay.

Rocky Fino:
And you're testing me on that because that's going off memory. I'm pretty sure I spelt that right.

Dr. Wright:
(Inaudible). This is the thing. We're gonna tune it out.

Rocky Fino:
I know what they call it, but I don't know how to spell it.

Dr. Wright:
Well, we want everybody to - in case, they do want to go buy them that at least they can write it down when they see the transcript and (inaudible).

Rocky Fino:
They look like - they're little white dishes, individual serving dishes.

Dr. Wright:
Okay.

Rocky Fino:
And some people use them maybe to - for adding little mixtures. If it's not a ramekin, a little Pyrex dish, the smaller ones. Those little individual serving size ones will work the same because they can go in the oven. But the white ramekin has a look to it.

Dr. Wright:
Everybody knows what that is.

Rocky Fino:
Everyone, once you see it you'll know exactly what it is. You'll recognize it.

Dr. Wright:
Okay.

Rocky Fino:
So now what we do is we take the two ramekins and we put the chocolate mixture into each one, bring it right up to just below the rim.

Dr. Wright:
Okay.

Rocky Fino:
And you can go to that step right there and set those aside. I like to put a little, I put a little a damp paper towel over them. If I did that before dinner started and I'm thinking boy, it'll be a good two hours before I'm gonna get to this dessert, I just throw a wet cloth over them so they don't dry out. But then that's probably - you might not need to do that.

Dr. Wright:
Okay. Just depending on how long their out.

Rocky Fino:
Just depending on how long you're leaving them out on the counter.

Dr. Wright:
Okay.

Rocky Fino:
But if we're going continuous and we've got that - reaching that step where we got to the ramekins, put them in the oven, the preheated oven and go for about approximately 15 minutes.

Dr. Wright:
Only 15 minutes? That sounds easy.

Rocky Fino:
Only 15 minutes. What you're looking for - it'll elevate. And when you're looking for the edges to be firm but the center to still be soft. So you're looking for a cake-like texture on the outside yet if you took your toothpick and you tested the middle, it'll come up with a soft mixture.

Dr. Wright:
Okay.

Rocky Fino:
So that's the part of the soufflé that it's not a cake. That should gonna be moist in the middle not cakey and bready.

Dr. Wright:
Not cakey and bready. Okay. I got that. So it's about 15 minutes and....

Rocky Fino:
15 minutes and remove from the oven and these things are hot.

Dr. Wright:
Okay.

Rocky Fino:
These little ramekins are hot at that point. So obviously use an oven mitt, towel, whatever you have. And then serve them on a saucer plate.

Dr. Wright:
Okay.

Rocky Fino:
Because you don't want to serve it direct on the table. It will burn your hand. So set it on to a plate. Serve them on a saucer plate. And then just take a scoop of vanilla ice cream placed right on top. You'll get a nice instant melt drip coming down. And serve immediately. And it's that great hot-cold mixture that just plays in beautifully.

Dr. Wright:
Perfect. Perfect. And it's not as fragile as the other soufflés. So when we do put it on the table we don't have to worry about it going "poof".

Rocky Fino:
Yes. And it's served individually so you've got two; one for each person. And then I'm gonna recommend you go with a nice red wine with that dessert. Red wine and chocolate are just a beautiful pair.

Dr. Wright:
Okay. So those are the two combinations we're really safe with.

Rocky Fino:
Yes. Wine is really great. People tend to get way too technical about wine. It's a science. I can tell you right now rule number one: don't get technical about wine in front of your date. You want to turn them off. Get deep into conversation about wine. I meet too many people that get so deep about wine and it's like look, keep it simple. There are few combinations that are fail-safe. And when you're shopping for wine just find stuff that you like and their good and don't be cheap.

Dr. Wright:
We need to take time to go to a winery where we can actually taste something. So we can...-

Rocky Fino:
So that's always fun. And that used to be something that just took place in Napa, California or in hillsides in France and stuff like that. Now, wine has become such a popular drink that you'll find wineries in every corner of the planet. And there's tasting rooms.

Dr. Wright:
And even some of the wine stores they have tasting on certain days. I'm very lucky I live in Rancho Cucamonga, which is actually home to quite a few wineries. And I think they make - at one point, the town claimed to make white, red, blush, every wine that was made - was made in Rancho Cucamonga for a while.

Rocky Fino:
And that's a great way to do it. They just go out and test them.

Dr. Wright:
Yes.

Rocky Fino:
I mean, people want to know how do I know how to pick a wine? How do I know how to pick a wine? Test them. Taste them. Find out what you like. And have fun doing the research.

Dr. Wright:
Right. Because this is really all about you and who you're with likes.

Rocky Fino:
Trust me, People say how do I pick it? I got great advice from my father years ago. He said, the key to wine is find the inexpensive bottle that you like. Everybody's gonna like the expensive one but if you can - if you hone in and you find that good bottle that's inexpensive, get it and load up on it. Because most likely if it's that good it won't be inexpensive next year.

Dr. Wright:
Right. Right. Well, it's the whole two-buck check line because Trader Joe had this inexpensive wine for a while that people loved.

Rocky Fino:
They sell it by truckloads.

Dr. Wright:
They sell it by the truckloads. And people - everybody experienced and not experienced raved about it. So it's all about one's taste. That sounds like a very beautiful, beautiful dessert. Would it be too much chocolate if I added chocolate ice cream instead of vanilla?

Rocky Fino:
I have no trouble with that; chocolate-to-chocolate. It's coming from a woman. I know what you're saying. Never too much chocolate in a room.

Dr. Wright:
Never too much chocolate in the room. Absolutely.

Rocky Fino:
No. I hate to generalize. What I'm telling you, I have yet to meet a woman who doesn't like chocolate. And I hope I never do.

Dr. Wright:
Okay. Well, that's awesome dessert. Awesome. Only 15 minutes. Nice and warm but we got the ice cream on top so it's a great dessert. Thank you so much. Listen, you have been listening to the sex chef here on idcdating.com. Idcdating is where we're creating multicultural and actually multiflavoral relationships every day. Thanks for joining us. Remember ignoring one's conscience is neither safe nor right. And I'll talk to all of you guys next time.

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Responses to "The Way to a Woman's Heart...Chocolate!"

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  1.   yoby says:
    Posted: 23 Nov 06

    chocolate is nice and makes everybody happy!!!!

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  2.   Natural72 says:
    Posted: 23 Nov 06

    Yes chocolate is definitely an aphrodisiac. Thanks for sharing!

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  3.   aline says:
    Posted: 23 Nov 06

    the way to a girls heart is chocolate, but don't forget the way to stay in a women's heart is flowers(red roses)

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  4.   nehuskerfan says:
    Posted: 22 Nov 06

    I like whytboy's idea... You go!!!

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  5.   Candy40dd says:
    Posted: 22 Nov 06

    Oh yes CHOCOLATE... Ones of womans best friends....

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  6.   justknowingu says:
    Posted: 22 Nov 06

    looking forward to more articles!!

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  7.   lizzy2005 says:
    Posted: 21 Nov 06

    Love eating chocolate! I find a guy makes u put less weight on though lol.

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  8.   Carla says:
    Posted: 21 Nov 06

    this recipe is so good........keep em coming

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  9.   Sweetheart says:
    Posted: 20 Nov 06

    I can't wait to try this one since my bf love chocolate and the rest of the recipes were great!

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  10.   segue007 says:
    Posted: 19 Nov 06

    "Chocolate is good, but diamonds are better." Yea, but I'll give chocolate before I give diamonds....and if you're good I may give a diamond within a chocolate treat. The best of both. :-)

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  11.   justknowingu says:
    Posted: 19 Nov 06

    I agree with fala on this one!!!

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  12.   segue007 says:
    Posted: 18 Nov 06

    I wonder if this is the "funky cold medina" that Tone Loc was talking about in his song? Be careful who you give the madina. :-)

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  13.   romeoluvs says:
    Posted: 18 Nov 06

    I love milk (white) chocolate and white women. ;)

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  14.   mossimo36 says:
    Posted: 18 Nov 06

    Mmmmmmm Chocolate!!! Can't wait!

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  15.   kenyanito says:
    Posted: 18 Nov 06

    you have very good articles, please keep up.

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  16.   justknowingu says:
    Posted: 18 Nov 06

    ...I wonder just how many different flavors of chocolate ice-creams there are!!??

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  17.   Eva says:
    Posted: 18 Nov 06

    Wow, I learn something new everyday!

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  18.   texasbest says:
    Posted: 18 Nov 06

    White chocolate is much better!!

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  19.   segue007 says:
    Posted: 17 Nov 06

    This has made me very hungry for chocolate. I may make this this weekend. :-)

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  20.   marquez097 says:
    Posted: 17 Nov 06

    Im telling you guys use the chocolate.

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  21.   lizzy2005 says:
    Posted: 17 Nov 06

    Yep gonna try this recipe

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  22.   JADE74 says:
    Posted: 17 Nov 06

    Nice to make with the holidays coming up.

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  23.   nicefella115 says:
    Posted: 17 Nov 06

    choclate and then boom a diamond.

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  24.   unme23 says:
    Posted: 17 Nov 06

    money works better.......lol

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  25.   justknowingu says:
    Posted: 16 Nov 06

    any other articles about "just-desserts"!!!??

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  26.   Candy says:
    Posted: 16 Nov 06

    Hummmmm Chocolate... But, i perfer white Chocolate it reallt just taste beter.. ( i bet your nasty mind is going somewhere else with htis comment }

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  27.   Pleasjure13 says:
    Posted: 16 Nov 06

    Looks as if I will be absorbing more chocolates.

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  28.   lizzy2005 says:
    Posted: 16 Nov 06

    Loved the recipe!

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  29.   justknowingu says:
    Posted: 16 Nov 06

    and now..I think I will have another bite from my sweet chocolate dish!!

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  30.   lizzy2005 says:
    Posted: 15 Nov 06

    So very true. Choclate is also more reliable than most guys lol!

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  31.   HEARTNSOUL23 says:
    Posted: 15 Nov 06

    WOW, THAT SOUNDS WONDERFUL! DEFINATELY HAVE TO TRY IT OUT!

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  32.   besweet says:
    Posted: 15 Nov 06

    Hey wonderful recipe, LOVE chocolate !!! AND a diabetic could eat this if they substitute splenda for the sugar. Easy to do! also 2 oz. of dark chocolate a day helps you if you have high blood pressure. Thats another chocolate bonus. I don't like ice-cream so I'd probably top it with whip cream, and chocolate shavings from the chocolate bar. bon appetit!!!

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  33.   Kara says:
    Posted: 15 Nov 06

    Oh, wow...this looks amazing. I need to make something besides brownies, so maybe I'll give this a shot as a chocolate alternative. :)

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  34.   justknowingu says:
    Posted: 14 Nov 06

    chocolate and more chocolate and chocolate kisses!!

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  35.   Coco says:
    Posted: 14 Nov 06

    You are funny Whytb0y!

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  36.   inducive says:
    Posted: 14 Nov 06

    Choco-choco!! I'll have to experiment with what chocolate goes good with what wine. Hmmmm.......

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  37.   WHYTB0Y says:
    Posted: 14 Nov 06

    ok on a more serious note. box chocolates and chocolate deserts are nice but it's not creative it's kinda worn out and old fashioned . i give my grandma box chocolates for frik sakes not my girlfriend lol. ,i'd rather impress my woman with a romantic dinner made by myself little samples of foods she likes as appetisers and a course of her favorite food and feed it to her while telling her how much she means to me and the many ways i love cherish and adore her. and for desert i,d be alot more creative with the chocolate she would have it al over her and i'd happily lick off everybit ,not missing any where ever it may drip on her body. this would occur on the moon lit beach with tiki torches . i think this went from a comment to a fantasy lol.

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  38.   RayneDelay says:
    Posted: 14 Nov 06

    Take me to Paris and I'm good. Chocolate gives me zits in all the wrong places.

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  39.   nicefella115 says:
    Posted: 14 Nov 06

    yeah, you cant go wrong with chocolate.

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  40.   unme23 says:
    Posted: 14 Nov 06

    its a great way to get to my heart too!!

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  41.   WHYTB0Y says:
    Posted: 14 Nov 06

    MAMA USED TO SAY LIFE IS LIKE A BOX OF CHOCOLATES ,YOU NEVER KNOW WHAT YOUR GOING TO GET .LOL RUN FOREST RUN.

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  42.   Carla says:
    Posted: 14 Nov 06

    chocolate...you can NEVER go wrong with it...ummm sounds soooo good.........nice article

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  43.   embraceme says:
    Posted: 13 Nov 06

    HMMMMM I ALWAYS WONDER WHY I LOVED CHOCOLATE MEN LOL.. I THINK A LIL CHOCOLATE AND SEX IS JUST WHAT THE EMBRACE ORDERED LOL..

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  44.   Bonz1956 says:
    Posted: 13 Nov 06

    I'm going to have to make this for myself first. SOunds very good.

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  45.   Bonz1956 says:
    Posted: 13 Nov 06

    Sounds very good, and easy to make, gonna try this one out.

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  46.   Coco says:
    Posted: 13 Nov 06

    Chocolate is okay, but I'm sure a guy can find a more creative way to get to my heart :) He can cook other things for me-especially since I am diabetic!

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  47.   xina03 says:
    Posted: 13 Nov 06

    Chocolate hmmmmmmmmbut about the 1's dat don't like chocolate.

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  48.   JADE74 says:
    Posted: 13 Nov 06

    Chocolate so good.Will try the recipe.Thanks and keep them coming.

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  49.   kenyanito says:
    Posted: 13 Nov 06

    I think i'll side with Fala on this. Indeed chocolates are good but diamonds are the best.

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  50.   justknowingu says:
    Posted: 13 Nov 06

    Good article--and chocolate is so very good...yet diamonds truly are better!--lol@with fala!

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"My online love inspiration angel"

Submitted by: Patricia, USA, 21

To be honest, in the beginning, I thought it would be a waste of time. But since I've never seen a similar service in any other dating site, I decided to give it a try.

I always "thought" my profile was on point and I did not need any help to correct my page. I always had in my profile if someone is not attracted to my profile, then that's "their" loss.

BOY WAS I WRONG!!

I will never forget my first time using the Coaching Service I was introduced to my personal Dating Coach. Let me put it this way, if it was not for her I would have given up long time ago (even though I'm a new member).

She taught me so many things and gave me good advice, I did not want to stop chatting with her at all.

She opened my eyes to many possibilities when finding love. She is definitely an inspiration and I appreciate a whole lot. She is more than a Dating Coach to me; she is more of a close friend/guide to me. She is definitely my "online love-inspiration angel".

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