IT'S TIME TO TRIFLE WITH TRUFFLES AND MESS WITH MOUSSES.

It's time to trifle with truffles and mess with mousses.
By STEPHANIE UJHELYI
VINDICATOR CORRESPONDENT
HRISTL DENIRO HAS ENJOYED A LIFELONG love affair with chocolate.
She is just one of the chocoholics set to attend the Mahoning County American Red Cross's sixth annual "For the Love of Chocolate" Jan. 25 in the Grand Ballroom of the Holiday Inn MetroPlex.
Vicky Gill, director of public relations/fundraising with the Mahoning Chapter of the American Red Cross, said the festival works like this: With the purchase of a ticket, attendees get the option of trying up to 10 samples each from the featured vendors.
Guests also have the option to purchase their favorite treats from their favorite chocolateer.
Thanks to an invitation from Gill, DeNiro is one of the many vendors who will be on hand.
Moving here from Philadelphia almost eight years ago, DeNiro has wanted to attend every year but so far hasn't. She is excited to be among the presenters this year.
Perfect opportunity
The pastry chef of the Blue Wolf Tavern Bakery in Boardman will share her chocolate mousse cake and chocolate truffles. Her cake includes alternating layers of a chocolate cake and a chocolate mousse, which includes melted chocolate, egg yolks, heavy whipping cream and often merinage.
It is coated with ganache containing equal parts of bittersweet chocolate and heavy cream.
Her chocolate truffles are made of a soft ganache and coated in cocoa powders. Either dessert can also include a flavored liqueur for a different twist.
DeNiro said it is important not to skimp on price when purchasing chocolate to be used in desserts. Generally, she prefers to use bittersweet chocolate from Belgium, France and Germany, because it has better flavor.
However, she said if you don't wish to temper the chocolate, which means returning it to a glossy, firm suspension, one can use chocolate wafers. Because the wafers are made with a vegetable oil base instead of the cocoa butter, you don't have to temper it.
She does recommend using a double boiler when melting the chocolate. It needs to simmer slowly to prevent burning.
Trained in French and European-style pastry making at the Restaurant School at Walnut Hill College in Philadelphia, DeNiro doesn't usually enjoy the fancy desserts when dining out. She said she prefers cookies and ice cream to petit fours and sorbets when offered the opportunity.
In addition to Blue Wolf Tavern Bakery, other featured vendors include Cookies to Go; Creative Arrangements; Corndawg Creations; Daffin's Candies; Handel's Ice Cream; Heavenly Chocolates, Cookies and Cakes; Holiday Inn MetroPlex; Just Pizzelles; Nemenz IGA; Pampered Chef; the Party People; Poland Bake Shoppe; and Shelton Matthews.
Other activities include a drawing for a 2,000 weekend getaway and an ongoing Chinese auction throughout the night featuring various delicacies from vendors, who will donate everything from gift cards to goodie baskets.
Gill said the event is an affordable outing for the entire family. Last year, more than 1,000 attended.
"It is a fun evening that can provide a lot of ideas in time for Valentine's Day," she added.
The chocolate starts to flow at 5 p.m and continues until 8 p.m. Tickets are 10 for adults and 7 for children when purchased before Jan. 25; 15 for adults and 10 for children at the door.
To purchase tickets, call (330) 726-6063 or stop by 8392 Tod Avenue in Boardman. For more information on the "For the Love of Chocolate," please call the chapter at (330) 726-6063.
Support of events like this one allow the Mahoning Chapter of the American Red Cross to assist 150 families in need after local disasters each year.
Sponsors include The Vindicator, Mix 98.9 and WFMJ TV-21.