Dark Hot Chocolate
This is hot chocolate the way it was meant to be. Tiny morsels of pure dark chocolate (no powdered stuff here!) melt effortlessly into a luxurious beverage that will keep the chilly winds at bay. ($20; 12oz) This decadent drink goes great with Recchiuti Handmade Marshmallows.

Confessions 2006: If you haven’t received your copy of the new Recchiuti catalog, request one today. The Black Box Confessional reopens in December. Send in your confession and if we select it for the December newsletter, you’ll receive a free Black Box (16pcs; $40 value)

Nov 9: 6-8pm. Williams-Sonoma (10 Columbus Circle, New York, NY)

Nov 10-13: 2005 Chocolate Show (New York, NY)

Nov 12: 8-9am. Fox & Friends (Fox News Channel; check local listings)

Nov 15: 4-6pm. Williams-Sonoma (160 Gulph Rd, King of Prussia, PA)

Nov 16: 6-8pm. Book & the Cook/Caffe Society (Di Brunos, Philadelphia, PA)

Nov 17: 5:30-8:30pm. Chicago Gourmets Lecture Series/Hot Chocolate (1747 N. Amden, Chicago, IL)

Nov 18: 12-2pm. Williams-Sonoma (900 Michigan Ave, Chicago, IL)

Nov 26: 10am (PT) West Coast Live (National Public Radio, check local listing)

Yield: 10-12 servings

It’s safe to say that anyone who tries this twist on pumpkin pie will never go back to the mushy version. Michael whipped this tart up last year for a holiday gathering and it was the belle of the potluck party. A dessert like this will start traditions.

1		Fresh Sugar Pie Pumpkin (seeded, cut into 1/2” slices. Yield ~2lbs flesh)
1/4 lb		Unsalted Butter (cold & sliced in 1/8” pieces)
1-3/4 C		Granulated Sugar
1 tsp		Cinnamon (freshly ground)
1/4 tsp		Nutmeg (freshly ground)
1/8 tsp		Allspice (freshly ground)
1/8 tsp		Cloves (freshly ground)
pinch		Salt
1 whole		Vanilla Bean
1/4 lb		Frozen Puff Pastry (thaw in refrigerator and keep until needed)
2 Tbl		Unsalted Butter, melted
4 Tbl		Granulated Sugar

Method
Pre-heat oven to 400ºF. On a lightly floured table, roll the puff pastry out into a 10” round with a 1/8” thickness. Return to the refrigerator to rest.

Line the bottom of a 9” cast iron skillet with the cold butter slices. In a bowl, split and scrape the vanilla bean into the granulated sugar and whisk together with the spices and the salt. Pour 1 1/2 cups of the seasoned sugar evenly over the butter and toss the pumpkin slices in the remaining 1/4 cup. Place the pumpkin slices into the skillet, lining them on their side in a tight circular pattern. Fill in any spaces with random pieces, making a tight, puzzle-like fit. Place the skillet on the stove top and cook over high heat to caramelize the sugar. Move the pan frequently for even caramelization and continue cooking until the sugar turns a deep, dark brown. When fully caramelized, remove the skillet from heat and quickly place the chilled puff pastry on top. Very quickly roll the edges inward to create a finished crust. Brush with the melted butter and sprinkle with the 4 tablespoons of sugar. Bake the skillet in the oven for approximately 40 minutes or until the crust is a deep, golden brown. Remove from the oven and allow the tart to cool for at least an hour before inverting it onto a large plate or platter. Serve at room temperature or slightly chilled with crème fraîche or vanilla ice cream.