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For the short ribs: Place the short ribs in a freezer bag, sprinkle with cayenne pepper and drizzle with lemon juice. Seal the bag and marinate in the refrigerator for at least four hours or overnight, squishing the bag every so often to re-distribute the lemon juice and spice. After they are done marinating, remove ribs from the bag and pat them dry. Heat the oven to 375 degrees F. Heat a Dutch oven or large skillet to medium-high heat, then add the canola oil. Sear the short ribs on all sides then remove them from the skillet to a platter. Turn heat down to medium, then add the onions, stirring frequently for about 5 minutes, or until translucent. Add the garlic, and cook for one minute more. Add the cocoa powder, and stir until the onions are coated. Then add the veggie broth to deglaze the pan, stirring and scraping the good bits off the bottom of the skillet. Add the molasses and stir until incorporated, then add in the porter/stout, coffee, water, ginger, sugar, tamari, chipotle and mustard. Mix well. Put the seared short ribs into the liquid in the Dutch oven (or if you used a skillet place the liquid and ribs in an oven safe dish with a lid). Place the Dutch oven in the oven and cook for 2-3 hours, or until the ribs are very tender. Remove the ribs from the liquid mixture, set them aside on a platter and allow them to cool. Place the Dutch oven on the stove over medium-low heat, and reduce the liquid by half, about 30 minutes. When the ribs are cool enough to handle, remove the meat from the bones and the fatty tissue and set meat aside. When the liquid is reduced, return the shredded meat to the liquid. Keep warm until the risotto is ready. For the mushrooms: In a skillet over medium heat, add the butter and mushrooms, cooking until the mushrooms are browned, about 10 minutes. Add in the sage and thyme and cook for 1 minute more. Remove from heat and set aside. For the risotto: Mix the pumpkin puree, beer, and veggie stock in a pot, and set over low heat, k
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Celebration of bitter flavors — chocolate, coffee, greens, amaro
Intensifies chocolate flavor — brownies, chocolate cake, tiramisu
Entry-level electric burr grinder — 40 grind settings, pour over to French press
Temperature-controlled tempering for chocolate work
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Celebration of bitter flavors — chocolate, coffee, greens, amaro
Intensifies chocolate flavor — brownies, chocolate cake, tiramisu
Entry-level electric burr grinder — 40 grind settings, pour over to French press
Temperature-controlled tempering for chocolate work
Precision burr grinder — consistent grind, quiet, portable