Valrhona is a French chocolate manufacturer and even though they are based in a small town they are one of the foremost chocolate makers in the world.
I choose Valrhona chocolate because they focus mainly on high-grade luxury chocolate and do an amazing job of it. The texture is perfect for this recipe. Valrhona can be a little expensive as it is in roughly the same price range as Godiva and Neuhaus, but for the love of chocolate, it's worth it!
Avoiding a volcanic disaster to achieve a perfect meltdown:
Valrhona Chocolate Lava
- Don't leave chocolate unattended as it can mysteriously disappear when even the most innocent looking family members are around.
- Do chop chocolate into small, evenly sized pieces before you melt it.
- Do use clean, dry utensils and cookware. Just a drop of water can cause chocolate to harden or seize.
- Do melt your chocolate in a microwave-safe bowl that remains cool or only slightly warm after several minutes of near-continuous microwaving. If the bowl is too hot for you to handle, it is too hot for your chocolate.
- Don't cover chocolate while it melts. Condensation from a lid can also cause seizing.
- Do use a double boiler if you prefer. However, Don't allow the bowl of your double boiler to sit in the lower chamber's hot water while the chocolate is melting. The chocolate could burn and become lumpy and grainy.
- Don't overheat your chocolate. If you have, immediately pour it into a cool bowl and add chunks of unmelted chocolate, and stir continuously.
Valrhona Chocolate Lava
6 (1-ounce) Valrhona chocolate
2 (1-ounce) squares semisweet chocolate
10 tablespoons (1/4 stick) butter
1/2 cup all-purpose flour
1 1/2 cups confectioner's sugar
3 large eggs
3 egg yolks
1 tablespoon vanilla
2 tablespoons orange liqueur
Preheat oven to 425 degrees F.
Grease 6 (6-ounce) custard cups. Melt the chocolates and butter in the microwave.
Add the flour and sugar to chocolate mixture. Stir in the eggs and yolks until smooth. Stir in the vanilla and orange liqueur. Divide the batter evenly among the custard cups. Place in the oven and bake for 14 minutes. The edges should be firm but center will be runny. Run a knife around the edges to loosen and invert onto dessert plates. I garnish with a few fresh raspberries, sprinkle with confectioner sugar and serve with a scoop of vanilla ice cream.