In the Kitchen

Level of Difficulty


Chocolate Pasta
1 pound all-purpose flour
4 eggs
½ cup Ghirardelli Sweet Ground Chocolate and Cocoa
1 Tablespoon olive oil
Ghirardelli Unsweetened Cocoa

Parmesan Pasta Sauce
2 cups cream
4 egg yolks
1-2 oz. of 100% Cacao Unsweetened Chocolate Baking Bar
½ cup Parmigiano Reggiano
Optional: Chocolate truffle

Chocolate Covered Bread Stick
1 pound cake flour
½ pound butter
¼ cup water
2 Tablespoons salt
2 Tablespoons sugar
2 egg yolks
4 thin slices Prosciutto di Parma
1 cup Ghirardelli Milk Chocolate, melted



  • Chocolate Pasta
    1. Sift flour and cocoa powder together and knead in the eggs and olive oil for 15 minutes.

    2. Rest for another fifteen minutes then roll and cut in a pasta machine.

    3. Heat up a pot of lightly salted water and boil pasta until al dente.

  • Parmesan Pasta Sauce
    1. In a medium sauce pot scald the cream.

    2. In a separate bowl, whisk together egg yolks, Parigiano Reggiano, and melted chocolate.

    3. Temper this mixture into the hot cream and bring to a light simmer, whisking constantly to prevent curdling.

  • Chocolate Covered Bread Sticks
    1. Preheat oven to 350°F

    2. Put the butter and flour in a mixer then add water, salt, sugar and egg yolks, and mix until just combined.

    3. Let the dough rest for fifteen minutes then roll out to ½ inch thick.

    4. Cut into ¼ inch thick strips and bake untill golden brown. Let the bread sticks cool then wrap in Prosciutto and dip in chocolate. Allow to set.

    To Finish:

    Toss the hot pasta in the sauce, serve with a breadstick, and dust with Ghirardelli Unsweetened Cocoa.

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