Chocolate lovers are in for a sweet surprise today, September 13, which is International Chocolate Day around the world. To indulge in the occasion, we’ve rounded up six of the best chocolaty treats from drinks to desserts available at Hilton properties around the world.
Chocolate Foam Martini from Hilton Vallarta Riviera All-Inclusive Resort
First up is a Chocolate Foam Martini from Hilton Vallarta Riviera All-Inclusive Resort, available year-round. Ricardo Venancio, a bartender at one of the resort’s five craft cocktail bars and seven specialty restaurants describes this cocktail as “a timeless classic on every bar, a must-try for every sweet tooth person, featuring a welcoming foam that will leave you with a playful smile on every sip.”
- 2 oz vodka
- 2 oz chocolate liquor
- 2 oz Irish cream
- 2 oz evaporated milk
- chocolate syrup
- solid milk chocolate for garnish
- Add the vodka, Irish cream, and ice into your shaker and shake for about 25 seconds.
- In a different cup, add chocolate liquor and evaporated milk, and shake for over 30 seconds until foam is created.
- Garnish your glass with a drizzle of chocolate syrup.
- Pour the first mix into the glass while straining the ice.
- Pour the foam into the glass.
- Garnish with an extra chocolate drizzle and shaved milk chocolate to your liking.
Opera Cake from Hilton Aruba Caribbean Resort & Casino
After lounging under the famous beachfront palapa umbrellas or adventuring out to explore the spirit of Aruba, at the end of the day – or meal – Hilton Aruba Caribbean Resort & Casino’s Opera Cake is sure to make any chocolate lover crumble. Available year-round, guests can enjoy this delightful dessert from executive chef Olivier Falchi at Oscar’s Market. “For me, the Opera Cake represents my early childhood memories at my grandma’s house, where she used to prepare the cake and my family would get together on Sundays to enjoy her home cooking and baking. Still today, the flavors of the Opera Cake remain dear to my heart and I hope that when our guests try it, the delicious flavors remind them of something special,” said Falchi.
- For the Almond Cake:
- 3 tbsp unsalted butter, melted and cooled, more for the pans
- 6 large egg whites, room temperature
- 2 tbsp granulated sugar
- 2 cups blanched, finely ground almonds, or almond flour
- 2.25 cups confectioners' sugar, sifted
- 6 large eggs
- 0.5 cup (60 grams) all-purporse flour
- For the Coffee Buttercream:
- 2 tbsp instant espresso
- 2 tbsp boiled water
- 1 cup granulated sugar
- 3 tbsp water
- 1 tsp pure vanilla extract
- 1 large egg
- 1 large egg yolk
- 18 tbsp (9 oz) unsalted butter
- For the Dark Chocolate Ganache:
- 0.5 cup whole milk
- 0.25 cup heavy cream
- 8 oz bittersweet chocolate, finely chopped
- 4 tbsp unsalted butter, room temperature
- For the Chocolate Glaze:
- 0.5 cup unsalted butter
- 5 ounces bittersweet chocolate, finely chopped
- Make the Almond Sponge Cake
- Position two racks in the upper and lower third of the oven and heat to 425 F. Line two 15-inch by 12-inch rimmed pans with parchment paper and brush the surface of the paper with butter. Set aside.
- In the bowl of a stand mixer with the whisk attachment, or an electric beater on high speed, beat the egg whites until they become foamy and start to expand. Sprinkle in the sugar, one teaspoon at a time, beating between additions, until all of it is incorporated into the egg whites. Continue beating the meringue until it is glossy and holds stiff peaks.
- In a separate large bowl, beat the ground almonds, confectioners' sugar, and whole eggs on medium until the mixture becomes light and foamy.
- Gently stir the all-purpose flour into the almond batter.
- Gently stir 1/4 of the almond batter into the whipped egg whites. Fold the remainder of the almond batter and the 3 tablespoons melted, cooled butter into the egg whites.
- Divide the sponge cake batter between the two prepared pans and bake the cakes until the surfaces spring back from a light touch, 5 to 7 minutes.
- Cool the cakes slightly. Cover the top surface of each cake with a fresh piece of parchment and carefully invert them onto a clean surface. Slowly peel back the old parchment and allow the paper to rest loosely over the cakes to prevent them from drying out.
- Make the Coffee Buttercream
- Stir the espresso powder and boiling water together until the powder dissolves. Set aside.
- In a medium saucepan over medium heat, bring the sugar, water, and vanilla to a boil. Continue cooking it until it reaches 255 F on a candy thermometer. Remove the sugar syrup from the heat and allow it to cool slightly.
- In the bowl of a stand mixer fitted with the whisk attachment or with an electric mixer on medium speed, beat the egg and egg yolk until they begin to get fluffy.
- While continuing to beat the mixture, pour the hot sugar syrup down the side of the bowl in a steady, slow stream.
- Once the syrup is incorporated, beat in the reserved coffee mixture.
- While continuing to beat on medium-high speed, add the butter, one tablespoon at a time, until fully incorporated into the buttercream before adding the next addition. The coffee buttercream is complete once it turns thick and fluffy.
- Make the Ganache
- In a medium saucepan over medium heat, bring the milk and cream to a boil.
- Remove the pan from the heat and stir in the chocolate. Continue stirring the chocolate until it is melted and the mixture is smooth, about 2 minutes.
- Add the butter and continue stirring until fully combined with the ganache.
- Assemble the Cake
- Line a large baking sheet with parchment paper. Cut one 10 x 10-inch square from both layers of cake. Place one square on the baking sheet. Set the other aside.
- You should have two 12 x 5-inch rectangles remaining. Cut both down to 10 x 5-inch rectangles. Set aside.
- Carefully spread 3/4 of the coffee buttercream over the surface of the cake layer on the baking sheet.
- Lay the two 10 x 5-inch cake rectangles (so they make one 10 x 10-inch square) side by side on top of the buttercream layer.
- Spread the ganache over the cakes in a smooth, even layer.
- Place the remaining 10 x 10-inch cake on top of the ganache. Spread it evenly with the remaining coffee buttercream. Chill the cake in the refrigerator for 1 hour before glazing it.
- Glaze the Cake
- Clarify the butter by melting it in a small saucepan over medium heat. Continue heating after the butter melts, skimming off and discarding any solids until you are left with a clear yellow liquid.
- Melt the chocolate in a double boiler or in the microwave in short bursts. Whisk in the clarified butter until the glaze is smooth. Pour the glaze evenly over the entire cake.
- Allow it to set in the refrigerator to firm up, about 1 hour. Slice off the 4 edges before serving. Enjoy.
Chocolate Mousse with Chocolate Crumble from Waldorf Astoria Los Cabos Pedregal
This light and airy chocolate mousse with chocolate crumble from Waldorf Astoria Los Cabos Pedregal pairs perfectly with the cliffside paradise setting of the property. From private plunge pools to Pacific-side dining, there’s no craving – culinary or not – this property can’t satisfy. Available on Don Manuel’s dinner menu, the mousse with crumble from executive pastry chef Zabdi Nava is “as light as a cloud and ideal to combine with your favorite ice cream.” Chef Nava adds that it pairs nicely with coffee ice cream or a tropical sorbet.
- For the Crumb:
- 10.5 oz butter
- 8.5 oz brown sugar
- 3.5 oz white sugar
- 1 tsp Sea salt
- 12.5 oz all-purpose flour
- 2 oz cocoa powder
- 1 tsp baking soda
- For the Chocolate Mousse:
- 1 pound whole milk
- 3.5 oz whipping cream
- 1 oz bee honey
- 1.5 oz egg yolks
- 1.5 oz sugar
- 9 oz dark chocolate 64%
- 2 oz milk chocolate 40%
- Make the Crumb
- Combine the flour, brown sugar, white sugar, cocoa powder, sea salt and baking soda in a mixer, paddle on low speed until mixed.
- Add the butter and paddle on low speed until the mixture starts to come together in small clusters.
- Spread the clusters on a parchment or silpat lined sheet pan. Bake for 20 minutes, breaking them up occasionally.
- The crumbs should still be slightly moist to the touch at that point; they will dry and harden as they cool.
- Make the Chocolate Mousse
- Whisk together the sugar and the egg yolks.
- Boil together the milk and the cream slowly.
- Pour half of the boiling mixture onto the egg mixture and whisk the whole together. Pour that mixture into the saucepan, which still has half of the boiling cream mixture in it.
- Heat the mixture in the saucepan back up again while stirring until its temperature is 180°F.
- Pour the crème anglaise bit by bit onto the chocolate and mix whole together a homogeneous mixture.
- Emulsify the mixture with a stick blender. Pour the mixture into the cream whipper, do not fill above the maximum fill line.
- Charge the cream whipper with two chargers. Shake vertically. Set aside for a 1 minute. Invert and dispense into small bowls. Serve immediately.
The Catalyst from DoubleTree Suites by Hilton Hotel Austin
After enjoying your signature, warm DoubleTree chocolate chip cookie at check-in, consider checking out DoubleTree Suites by Hilton Hotel Austin’s 15th Street Lounge for The Catalyst, a cocktail combining coffee and chocolate. The Catalyst is available for order year-round with seasonal flavor changes and is easy to make at home. “The Catalyst is the perfect way to start off your night on the town. It’s the boozy boost of energy that will keep you energized all night,” said Robert Aurnhammer, beverage manager, DoubleTree Suites by Hilton Hotel Austin.
- 1.5 oz Cafecito Chocolate Coffee Liqueur
- 0.5 oz Dorda chocolate liqueur
- 2 oz cold brew coffee
- cocoa nibs for garnish
- Add all ingredients to a shaker with ice.
- Shake until chilled and frothy.
- Strain into a brandy glass and top with cocoa nibs.
Choco Mousse from The Wilbur Lititz, Tapestry Collection by Hilton
The Wilbur Lititz, Tapestry Collection by Hilton has some seriously sweet history – the building is the former home of the Wilbur Chocolate Company Factory and features preserved details and original brickwork. After exploring the nearby Wilbur Chocolate Museum, treat your tastebuds with this decadent Choco Mousse at the hotel’s Blackworth Live Fire Grill.
- 2 lb butter, unsalted
- 6 quarts heavy cream, 40%
- 2,300 grams chocolate, Wilbur Bronze Medal Semi
- 300 grams cocoa, Midnight Dutch Powder
- 1,000 grams drip coffee
- Into a pot, bring four quarts of cream and butter to a boil.
- Add chocolate into the hot cream base.
- With small immersion blender, mix cocoa with coffee until smooth and add to the chocolate base.
- Work the chocolate base with stick blender until all ingredients are well mixed.
- Finally add the 2 quarts of remaining cream and mix further.
Liquid Nitrogen Chocolate Bark Station at Hilton Cleveland Downtown
And finally, if you’re looking for a unique chocolate experience, consider visiting Hilton Cleveland Downtown. This hotel features a Liquid Nitrogen Chocolate Bark Station where guests can select their choice of chocolate and as many mix-ins as they want before a chef transforms the ingredients right then and there into bark from liquid chocolate. Guests’ choice of ingredients includes everything from fresh fruit to popcorn and candy pieces.