Dark chocolate (Recipe: chocolate-mango-kiwi wontons)
Ted and I agree on many things, but not on everything.
He likes books about King Arthur, a certain Montreal hockey team, watching Spanish-language broadcasts of soccer matches even though he doesn't speak Spanish, white-out snowstorms, and opera.
I don't.
He also likes cilantro, cauliflower, tropical fruits, ham-and-cheese sandwiches, sweetened condensed milk, rutabaga, and fish served with the head on.
I don't.
In fact, until it was too late, until I was years into our marriage, I didn't realize that we differ in another important way:
I am a milk chocolate girl married to a dark chocolate guy.
Dark chocolate is a bit difficult to define, starting with its name; it's also called bittersweet or semi-sweet or sometimes sweet-dark chocolate, which can be confusing.
Then there's the content: A cocoa pod contains cocoa butter and chocolate liquor (solids). Dark chocolate is the liquor, to which sweeteners and some amount of cocoa butter (but no milk solids) have been added.
According to US government standards, dark chocolate must contain at least 35% chocolate liquor. The best chocolates contain 60% or more chocolate solids, often 70% or more. The higher the percentage, the more deep the flavor, but the texture also becomes more dry and chalky. Taste a 90% dark chocolate, and you'll know right away that there's almost no cocoa butter in it.
Many studies have shown that dark chocolate is good for you. Eating two ounces (50 grams) a day of dark chocolate with a minimum content of 70% chocolate solids may help protect against heart disease and high blood pressure, though that protection comes at a high calorie cost.
Dark chocolate has a place in my pantry because it's the chocolate of choice for cooking and baking sweet and savory dishes such as dark chocolate brownies, borlotti bean mole, dark chocolate cherry chews, chocolate cheesecake, and Guinness beef stew.
Yes, it tastes wonderful, but is chocolate really the food of love?
Take a cue from Casanova, the most famous lover of all -- before every assignation, he drank a cup of hot cocoa. I don't know if he shared it with his lady-friends, but all the serotonin in the chocolate no doubt helped to elevate his mood!
Chocolate-mango-kiwi wontons
Adapted from Gale Gand and the Food Network, these wontons are quick and easy to make, especially if you let your friends help with assembly. Fill them with dark, milk or sugar-free chocolate, and fruit of your choice (we used kiwi and mango, but you can try bananas, pears, apples -- or more chocolate). Make sure the wontons are well sealed, or the chocolate will ooze out while you're frying them. Figure on two wontons per person; make as many as you wish.
Ingredients
2 chocolate bars, broken into small squares or rectangles
4 wonton skins per person
1 mango or 2 kiwi fruits, peeled, sliced into 1/4-inch thick rounds
4 cups vegetable or canola oil
1/4 cup cinnamon sugar (cinnamon and granulated sugar mixed together), optional
1 pint vanilla frozen yogurt, optional
Directions
Leave the chocolate in a warm place to make it slightly pliable, or warm between your hands. Cut each bar into small chunks and, with your hands, try to form each chunk into a disk the size of a quarter with no sharp edges. Lay half the wonton skins out on a surface and, one at a time, paint the edges with water. In the center of the wonton skin, place a disk of chocolate and a fruit slice on top of the chocolate. Place another wonton on top, and press to seal tightly. Each wonton package should look like a ravioli. Cover with plastic wrap and store chilled until ready to fry and serve, up to 10 hours ahead.
Heat the oil in a wok or deep pot to 350°F. Drop the wontons into the oil, being careful not to crowd them (you may have to work in batches) and fry, turning often, until golden brown, 1-2 minutes. Meanwhile, place the cinnamon sugar in a bowl. Remove the wontons with a slotted spoon and immediately sprinkle them with cinnamon sugar to coat heavily. Serve right away with scoops of vanilla frozen yogurt.
More recipes in The Perfect Pantry:
Ice cream chocolate chip cookies
Mole colorado
Chocolate truffles
Outrageous brownies
Ted's famous chocolate chip cookies








Posted by: Lucia | February 5, 2009 at 05:42 AM
Dark chocolate rules!
Posted by: Penny | February 5, 2009 at 06:17 AM
Dark chocolate is my choice for baking. So velvety!
Posted by: Janet_Gourmet Traveller | February 5, 2009 at 07:14 AM
They look delish!
Posted by: Mimi | February 5, 2009 at 07:18 AM
I am a milk chocolate woman. My husband is a dark chocolate man. I like unusual taste pairings. My husband is a purist.
I've see See's Candies around SF, especially at the airport, as I recall.
Love the wantons. I'm wanton chocolate now.
Posted by: Paz | February 5, 2009 at 07:40 AM
I LIKE Ted! Although I'm not a dark chocolate person but I love to watch those soccer games, too, in Spanish. Makes so much more fun and exciting. Goooooal! ;-)
Your wantons look so scrumptious. I would have never thought of chocolate, kiwi and mango in them. The mango go me. ;-)
Paz
Posted by: Pantry | February 5, 2009 at 07:54 AM
Wontons Look Delicious
Posted by: Melynda | February 5, 2009 at 08:10 AM
I must confess, I love both! I will use both together in cookies.
Posted by: Marisa | February 5, 2009 at 08:25 AM
I love both milk and dark. It really depends on my mood. These look delicious. Possibly a good Valentine's Day treat!
Posted by: Meeta | February 5, 2009 at 08:37 AM
I am drooling over these little treats. In Germany we get a lot of lovely flavored dark chocolate bars, cranberry chili, mint and ginger being my favorite three. I slowly learned to appreciate dark chocolate. Knowing that it is better for you than the milk chocolate stuff makes me feel a bit better too LOL!
Posted by: Patricia Scarpin | February 5, 2009 at 08:56 AM
Lydia, I am a white and dark chocolate - funny, isn't it? Milk is not my thing, but it's the hubby's. :D
These little parcels are full of goodness! I want some, please!
Posted by: Judy | February 5, 2009 at 08:57 AM
At my advanced age, it still perplexes me that there are so many foods that are loved by some and disliked intensely by others. I am a DARK chocolate, cilantro, guava, etc., kind of girl. In fact, although I will eat milk chocolate (if someone holds me down and forces me....ha ha), I think it almost tastes like an entirely different product than dark, which is velvety, sensuous and rich beyond words.
I also love trying ethnic cuisines and unusual pairings; although I did not care for cauliflower with vanilla sauce that I decided to try once. I think the wonton recipe sounds delicious & unusual, I can't wait to try it.
Posted by: Bridget | February 5, 2009 at 09:01 AM
I'm not picky when it comes to chocolate...I like it all! Right now, I am loving Lindt chocolate, bittersweet & 70%.
I am going to have to try those wontons!!! I wonder what they'd be like with dried cherries inside?
Posted by: Peggasus | February 5, 2009 at 09:06 AM
I an not much of a sweet eater, but I do like a bite of dark chocolate occasionally, and the darker, the better: 75% or 85%. Perhaps I should just munch on a bean.
Posted by: cookienurse | February 5, 2009 at 09:11 AM
Wontons and chocolate? Amazing!!
Posted by: Melissa | February 5, 2009 at 09:13 AM
When I was younger, the thought of dark chocolate caused me to scrinch up my face in horror. Now, it's the only chocolate I will eat! Especially those around 70%.
Posted by: Deena | February 5, 2009 at 09:42 AM
When I lived in California, I ate See's candies frequently. I'm more of a dark chocolate fan now, but I still love milk chocolate.
Posted by: Jade | February 5, 2009 at 09:46 AM
Dark chocolate all the way. Yum! Now I need to go find some chocolate...it's only 9:45am..yikes!
Posted by: Jenny | February 5, 2009 at 09:48 AM
how would you recommend cooking/baking with sugar-free chocolate? does it react differently? would you need to add in more sugar to compensate?
Posted by: David Asarnow | February 5, 2009 at 10:01 AM
I work close the the Scharffenberger factory in Berkeley California, which unfortunately will be closing soon. However, I find that their extra-dark chocolate is too dark for me. I prefer the milk chocolate.
Posted by: veron | February 5, 2009 at 10:01 AM
I love dark chocolate a lot, but milk chocolate taste best with passion fruit. this wantons look delicious and good for you ;).
Posted by: Jane Humphrey | February 5, 2009 at 10:01 AM
The wonton recipe sounds wonderful. I'm a milk chocolate person. On the low carb diet the doctor recommended a small amount of dark chocolate, Perugina is allowed (85%) and i discovered that I'd rather do without. Odd.
Posted by: Katrina Burgess | February 5, 2009 at 10:02 AM
Those wontons sound delicious! I may have to make them. I love all chocolate but dark is my favorite. Regarding books about King Arthur, have you ever read Mists of Avalon? It's the King Arthur story from a female perspective. I recommend it!
Posted by: Mary | February 5, 2009 at 10:08 AM
I really like dark chocolate best. The darker, the better. I've got the rest of my family nearly converted. Not that I'd turn my nose up to a lovely milk chocolate....
Great blog, by the way.
Posted by: Cathy - wheresmydamnanswer | February 5, 2009 at 10:17 AM
I have really started to go for dark chocolate over light - it is so rich in flavor. What a great recipe!
Posted by: Babs | February 5, 2009 at 10:32 AM
Dark chocolate is my and my husbands favorite chocolate. Also raised on See's candies in CA. My Mom would ship boxes of See's to friends and relatives all over the country at Christmas. Love your blog!!!
Posted by: Shannon | February 5, 2009 at 10:46 AM
OH I love it all!! Anything chocolate is great!
Posted by: Satsuki | February 5, 2009 at 10:54 AM
I've never been that fond of white chocolate (due to it's lack of, well, chocolate) but everything else is okay by me. It's more of a mood-based thing when I buy it. I don't like my chocolate plain though if I can help it. I prefer it with chilies or espresso bits.
Posted by: Joan Nova | February 5, 2009 at 11:24 AM
I'm going to have to take hubby's side on this one. I was so happy when it was announced that a square of dark chocolate a day was actually GOOD for you! That and a glass of red wine puts me over the moon with joy.
P.S. So would that wonton! It looks fabulous.
Posted by: Lindsey | February 5, 2009 at 11:33 AM
I have been a dark chocolate fan for as long as I can remember!
Posted by: Camila | February 5, 2009 at 11:36 AM
fruit wontons? i have to try that!
Posted by: AJ | February 5, 2009 at 12:05 PM
Oooooooo!!!!!!!!!!! This looks really good. I'd like to make all chocolate ones.
Posted by: Barbara | February 5, 2009 at 12:10 PM
I love all things chocolate, but am partial to dark chocolate, especially paired with a good cheese and some wine. There is nothing better to help me relax and be one with the world :)
Posted by: Leslie M. | February 5, 2009 at 12:16 PM
Dark Chocolate IS health food, it contains a compound called epicatechin. Epicatechin is a particularly active member of a group of compounds called plant flavoniods. Flavoniods keep cholesterol from gathering in blood vessels, reduce the risk of blood clots, and slow down the immune responses that lead to clogged arteries. So, count me In!
Great Giveaway!
Posted by: Ginny | February 5, 2009 at 12:24 PM
haha! I'm a dark chocolate girl and my boyfriend likes white chocolate...keeps things interesting... the wontons look excellent! i would never think to make something like this. thanks!
Posted by: mae | February 5, 2009 at 12:25 PM
See's Candy is really delicious -- I'm enjoying the mall shop here in LaJolla, especially their offering of a piece of candy to taste for anyone who comes into the shop. See's is one of my favorite things that California does better than the rest of the country (though a See's kiosk now opens at Christmas in the mall near my Michigan home). Well, to be honest, the beaches and the zoos beat See's at the top of the list.
Posted by: Sandra | February 5, 2009 at 12:32 PM
Some of the better milk chocolates are indeed edible, but I'm definitely a dark chocolate fan. I must admit the thought of combining it with fruit doesn't appeal that much, but I don't particularly like fruit with ice cream either (yoghurt, on the other hand, is good with fruit, but chocolate???).
Posted by: rachel | February 5, 2009 at 12:40 PM
Saw this recipe over on foodgawker...it looks delicious! And being a dark chocolate girl myself, well, I think I'm going to have to give this a try.
Posted by: T.W. Barritt at Culinary Types | February 5, 2009 at 12:44 PM
I am certainly quite fond of dark chocolate, but would never turn down a milk chocolate bar either. I'm quite addicted to the new dark chocolate M&Ms and usually have to grab an afternoon fix. Sometimes the chocolate addiction can be dangerous. Once, in desperation, I grabbed the baking chocolate from the pantry. Of, course, it was the 90 percent dark chocolate variety, and I was cured of that craving very quickly ...
Posted by: Emmilee | February 5, 2009 at 01:00 PM
Oooo, chocolate...how could I resist? I'm a bit of a sweet tooth and thus love the more sugary milk chocolate (sans the paraffin of Hersheys bars and the like-- blech), but have a newly discovered taste for dark chocolate with fruit. Yum!
Posted by: amy | February 5, 2009 at 01:00 PM
i love all chocolate!
Posted by: Carole P | February 5, 2009 at 01:34 PM
Definitely dark chocolate, and yes, I miss See's. My Dad always gave a box to Mom on special occasions.
Posted by: maris | February 5, 2009 at 01:45 PM
Sorry Lydia - I'm with Ted on this one (except for the part with the fish/head still attached. blech!) I like all chocolate but when given the choice I'd take dark any day!
Posted by: Erin | February 5, 2009 at 01:46 PM
That's so funny - maybe in the world of chocolate opposites attract!! I usually add MORE dark chocolate or cocoa, and LESS sugar when I bake brownies. My husband always says they're too bitter, he's obviously a milk chocolate (if any chocolate at all) type.
Posted by: Karen @ Mignardise | February 5, 2009 at 02:01 PM
Same as you - I love milk chocolate and my husband eats dark, which I agree is best for baking.
Now chocolate and fried wontons, that sounds too good to be true.
Posted by: Jes | February 5, 2009 at 02:02 PM
Those wontons look to die for! And I'm a dark chocolate girl dating a milk chocolate guy, so maybe chocopposites do attract. :)
Posted by: Kat | February 5, 2009 at 02:02 PM
Sees is so delicious!
Posted by: stampmonkey | February 5, 2009 at 02:06 PM
I love dark chocolate, but I'm not picky -- I'll eat ANY kind of chocolate! ;) And your wontons here look soooo delicious!
Posted by: Anne | February 5, 2009 at 02:10 PM
I'm a milk chocolate girl, definitely - but I will make an exception for dark chocolate if it enrobes coconut (as in a Mounds bar) or hazlenuts (Bacci)
Posted by: Sandie | February 5, 2009 at 02:11 PM
I like dark chocolate. And milk chocolate too. But not white chocolate. White chocolate, no matter what it's in, upsets my stomach. Does anyone else have this problem?
Posted by: Jason | February 5, 2009 at 02:16 PM
This recipe looks simply devine! I think mango and dark chocolate would be a match made in heaven. I think these might have to be dessert for my next dinner party!