Archive for the ‘Holidays’ Category

Chocolate Toffee Squares

Friday, December 9th, 2016

The ChocolateDoctor’s Christmas Cookie Recipes

3/4 cup unsalted butter
1 cup dark brown sugar
2 large egg yolks
1 teaspoon pure vanilla extract
2 cups all-purpose flour
8 ounces Choclatique Prestige Milk Chocolate
1/3 cup pecans or walnuts, chopped

Preheat oven to 350°F. Cream together butter and sugar. Mix in egg yolks and vanilla. Stir in flour. Spread on an ungreased cookie sheet. Bake for 30 minutes. While still hot, break up the 1/2 lb. of Milk Chocolate into pieces and spread on top to melt. Sprinkle with chopped pecans or walnuts and cut into squares.

Ed’s Note: Every year at holiday time we get hundreds of recipes using our Choclatique Chocolate. They get saved on the computer for just this time of year. This recipe is courtesy of Eve Honthaner, Studio City, California.

From The Choclatique Holiday Recipe Card Collection

Tatro’s Kitchen Sink Cookies

Thursday, December 8th, 2016

The ChocolateDoctor’s Christmas Cookie Recipes

Yield: 5 dozen cookies

2 cups butter or margarine
2 cups light brown sugar
2 cups granulated sugar
4 large eggs
4 cups all-purpose flour
2 teaspoon baking powder
1 tablespoon baking soda
1-1/2 cups chunky peanut butter (optional)
2 teaspoon pure vanilla extract
4 cups rolled oats
4 cups puffed rice cereal, crushed
2 cups sweetened coconut, shredded
3 cups Choclatique Dark Chocolate Chips

Preheat oven to 350°F. In bowl of electric mixer, cream butter and sugars. Add eggs and mix well. Sift together flour, baking powder and baking soda. Add to butter/sugar mixture. Stir in remaining ingredients one at a time, mixing after each addition. Drop cookies by tablespoonfuls onto cookie sheets. Flatten cookies with back of fork. Bake at 350°F for 8-10 minutes or until nicely browned. Remove cookies to cooling rack. Store in airtight container or freeze.

Ed’s Note: Every year at holiday time we get hundreds of recipes using our Choclatique Chocolate. They get saved on the computer for just this time of year. This recipe is courtesy of Lou Ellen Tapia, Chula Vista, California.

From The Choclatique Holiday Recipe Card Collection

Grandma Brown’s Chocolate Cookies

Wednesday, December 7th, 2016

The ChocolateDoctor’s Christmas Cookie Recipes

1/2 cup shortening (vegetable or butter)
1 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
7/8 cup whole milk
2 cups all-purpose flour
1/8 teaspoon salt
1 teaspoon baking soda
3 ounces Choclatique Midnight Unsweetened Chocolate, melted
1/2 cup nuts, chopped (walnuts or pecans)

Preheat oven to 350°F. Cream shortening and sugar. Add eggs and beat. Mix vanilla with milk. In separate bowl, sift together flour, salt and baking soda. Alternate adding milk mixture and dry ingredients to egg mixture. Add melted chocolate and finally the nuts. Drop by spoonful onto a greased cookie sheet. Bake at 350°F for about 12 minutes. When cool, spread mocha frosting on top.

Mocha Frosting: Dissolve 1 teaspoon instant coffee in 1/4 cup hot water. Mix 2 cups confectioner’s sugar and 3 tablespoons Choclatique Rouge Cocoa Powder with 3 tablespoons butter. Add 1/2 teaspoon pure vanilla extract and the coffee. Add more sugar or coffee for desired consistency.

Ed’s Note: Every year at holiday time we get hundreds of recipes using our Choclatique Chocolate. They get saved on the computer for just this time of year. This recipe is courtesy of Genevieve Brown, Laguna Hills, California.

From The Choclatique Holiday Recipe Card Collection

Forgotten Cookies

Tuesday, December 6th, 2016

The ChocolateDoctor’s Christmas Cookie Recipes

Yield: 3 dozen meringue cookies

2 large egg whites
3/4 cup granulated sugar
1/2 teaspoon pure vanilla extract
1 6 ounces Choclatique Dark Chocolate Chips
1 cup pecans, chopped

Preheat oven to 350°F. Beat egg whites until stiff, add sugar gradually and beat at high speed for 5 minutes. Fold in vanilla, chocolate chips and pecans. Drop by teaspoonful onto foil-lined cookie sheet. Put in oven and turn off the heat. Leave the cookies overnight or at least eight hours.

Ed’s Note: Every year at holiday time we get hundreds of recipes using our Choclatique Chocolate. They get saved on the computer for just this time of year. This recipe is courtesy of Ronal L. White, Goleta, California.

From The Choclatique Holiday Recipe Card Collection

Chocolate Gingerbread Cookies

Friday, December 2nd, 2016

The ChocolateDoctor’s Christmas Cookie Recipes

There is nothing better than a gingerbread cookies this time of year unless you add a little chocolate to make it taste even better.

Yield: 2 dozen cookies

1/2 cup vegetable shortening
2 ounces Choclatique Midnight Unsweetened Chocolate
1/2 cup molasses
2-1/ cups all-purpose flour
2/3 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground ginger
1/4 teaspoons table salt
1/4 cup whole milk
1/2 cup frosting or confectioner’s sugar

In the top of a double-boiler over hot but not boiling water, combine the shortening, chocolate and molasses. Heat, stirring until blended, then allow to cool. Sift together flour, sugar, baking powder and soda, ground ginger and salt. Add to the chocolate mixture. Add the milk and mix well. Chill until firm. Preheat oven to 350°F. Roll out dough 1/8 inch thick on a floured board and cut into the shape of gingerbread men (or any desired shape). Bake on greased cookie sheets at 350° for 6 minutes, until browned. Decorate with frosting, royal icing or confectioners’ sugar.

Ed’s Note: Every year at holiday time we get hundreds of recipes using our Choclatique Chocolate. They get saved on the computer for just this time of year. This recipe is courtesy of Janet Plu, Road Island, New York.

From The Choclatique Holiday Recipe Card Collection

The ChocolateDoctor’s White Chocolate-Pumpkin Cheesecake

Wednesday, November 23rd, 2016
Ed Engoron, Co-Founder of Choclatique
Author of Choclatique—150 Simply 150 Elegant Desserts, Running Press, 2011

It’s time to be thankful and celebrate America’s favorite food holiday. We’re combining America’s favorite cheesecake-based dessert with America’s favorite holiday pie and white chocolate. There are a lot of ingredients to keep track of (well worth the effort), but the good news is it’s super-easy to do. Serve with a dollop of whipped cream and a sprinkling of toasted, cinnamon pumpkin seeds. Happy Thanksgiving!

Prep time: 30 minutes
Bake time: 1 hour 45 minutes
Cool down time: 1 hour
Chill time: 2 to 3 hours
Refrigerate time: at least 5 hours, preferably overnight

For the crust:

2 cups gingersnap cookie crumbs
1/2 cup brown sugar
3 tablespoons all-purpose flour
1/4 cup butter, melted
1 egg yolk
Non-stick cooking spray

For the cheesecake filling:
4 (8 ounce) packages cream cheese, room temperature
1 cup brown sugar, packed
1/2 cup granulated sugar
2 (15 ounce) cans pure pumpkin puree
1/4 cup Choclatique Snowy White Chocolate, melted
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon salt
1 tablespoon pure vanilla extract
1 tablespoon American bourbon whiskey
1/4 cup corn starch
1/4 cup sour cream
4 large eggs
2 large egg yolks

For the sour cream topping:
1 pint sour cream, room temperature
2 tablespoon granulated sugar
2 teaspoons pure vanilla extract
1/4 teaspoon almond extract

For the crust:

  1. Move a rack to the center position in oven. Preheat oven to 325°F.
  2. Spray a 10-inch springform pan with non-stick cooking spray.
  3. Stir the gingersnap crumbs, 1/2 cup brown sugar, 3 tablespoons flour, and melted butter together in a bowl until mixture resembles sand. Stir 1 egg yolk into crumbs until thoroughly combined until the crust mixture holds its shape when pressed.
  4. Evenly spread the crumbs into pan and press the crust mixture into a firm crust going about 1 inch or more up the sides of the pan.
  5. Bake the crust for 10 minutes and cool on a rack.
  6. Place the pan on a heavy sheet of aluminum foil and bring the foil up the sides of the pan to the rim, crumpling it close to the pan and making a barrier to prevent water from leaking into the cheesecake.
  7. Place the foil-wrapped springform pan into a large roasting pan.
  8. Place the cream cheese, 1 cup brown sugar, and granulated sugar into the work bowl of a large stand mixer fitted with paddle attachment (do not use a whisk attachment); mix on low speed until smooth, about 3 minute. Raise speed to high and mix until light and silky, about 3 or 4 more minutes.
  9. Place the pumpkin puree in a separate large mixing bowl; stir in the melted white chocolate, cinnamon, ginger, nutmeg, allspice, salt, vanilla extract, and bourbon whiskey until combined.
  10. Whisk 1/4 cup of cornstarch into pumpkin mixture, followed by the sour cream, eggs and egg yolks.
  11. Whisk the cream cheese mixture into the pumpkin mixture until the filling is completely smooth and free of lumps.
  12. Pour the filling into the crust; use a spatula to lightly and rapidly jiggle the filling in the center of the cheesecake to smooth off the top and shake out any bubbles.
  13. Carefully place the filled springform pan in the roasting pan on the center rack of the oven and fill the roasting pan with enough very hot (almost boiling) water to reach halfway up the side of springform pan.
  14. Bake the cheesecake until an instant-read thermometer inserted into the center of the filling reads 160°F; about 1 hour and 45 minutes. Check the temperature after 1-1/2 hours. The filling will still be slightly jiggly in the center.
  15. Open the oven door for a few seconds to let out most of the hot air. Use a thin knife to separate cheesecake edge from inside of pan to help prevent cracking.
  16. Pour the sour cream topping over the cheese cake and bake for another 8 minutes.
  17. Turn off the heat and leave the oven door a jar (about 1 inch) to release additional heat. Let the cheesecake cool down in the warm oven for 1 hour to finish setting.
  18. Carefully remove the cheesecake from the water bath and let it cool to room temperature on a rack for 2 to 3 hours.
  19. Cover the cheesecake with aluminum foil and refrigerate until thoroughly chilled, at least 5 hours but preferably overnight.

For the Sour Cream topping:

  1. Whisk together sour cream, granulated sugar, vanilla and almond extracts.

ChefSecret: Most spice companies make a reasonable pumpkin pie spice. You can substitute the cinnamon, ginger, nutmeg and allspice with 2 to 2-1/2 teaspoons of pumpkin pie spice.

Use a folded paper towel to remove any moisture that has formed on top of the cheesecake before releasing and carefully lifting the springform pan from the cheesecake.

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The ChocolateDoctor’s Thanksgiving Pumpkin Chocolate Chip Cookies

Thursday, November 17th, 2016
Ed Engoron, Co-Founder of Choclatique
Author of Choclatique—150 Simply 150 Elegant Desserts, Running Press, 2011

pumpkin-chocolate-chip1 Okay, I made my delicious White Chocolate Ganache Pumpkin Cheesecake last week which only requires about a cup of pumpkin puree and I had the rest taking up space in my holiday-stuffed refrigerator. Never being one to waste food I decided to bake something else with the puree. There wasn’t enough to make a pumpkin pie so I made Pumpkin Chocolate Chip Cookies instead. These cookies are light on the pumpkin flavor, but rich in holiday spices.You can make the recipe as is or you can substitute the individual spices for 2-1/2 to 3 tablespoons of a pre-blended pumpkin pie spice. I find that Penzeys Spices are about the freshest and fullest in flavor. They have several regional stores or you can buy their Pumpkin Pie Spice online.

Prep time: 15 minutes
Bake time: 15 to 20 minutes
Yield: 50 cookies

2 sticks unsalted butter, softened
1-1/2 cups granulated sugar
1/2 cup light brown sugar
2 large eggs
1-1/2 teaspoon pure vanilla extract
1 cup canned pumpkin puree
3 cups all-purpose flour
1 teaspoons baking soda
1/4 teaspoon sea salt
1-1/2 tablespoons ground cinnamon
1teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 cups Choclatique Milk Chocolate Chips (I added an extra half cup of chips this time)
Nonstick cooking spray or parchment paper


  1. Preheat the oven to 350° F.

  2. Spray cookie sheets with nonstick spray or line them with parchment paper of Silpat silicon baking sheets (available online or in kitchen gadget shops).
  3. Using an electric mixer, beat the butter until smooth. Cream the sugars with the butter until the mixture is light and fluffy; about 5 minutes.
  4. Beat in the eggs 1 at a time.
  5. Mix in the vanilla extract and pumpkin puree.
  6. In a large bowl, whisk together the flour, baking soda, and all the spices.
  7. Slowly beat the flour mixture into the batter in thirds.
  8. Gently fold in the chocolate chips.
  9. Refrigerate the cookie dough for 15 minutes.
  10. Scoop the cookie dough by heaping tablespoons (or a #30 scoop) onto the prepared cookie sheets.
  11. Bake the cookies for 15 to 20 minutes, rotating the pans about half way through until the cookies are just browning around the edges.
  12. Remove the cookie sheets from the oven and let them rest for 2 minutes. Transfer the cookies off with a spatula and cool them on wire racks.

ChefSecret: If you’re an avid cookie baker like me, one of the best investments you can make is in a #30 scoop which is equivalent to a heaping table spoon. It will provide consistent portioning making depositing the perfect cookie so much easier. These are easily found online or at restaurant supply or kitchen stores.

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The ChocolateDoctor’s Old-Fashioned Chocolate Ice Cream Soda

Friday, September 2nd, 2016
Ed Engoron, Co-Founder of Choclatique
Author of Choclatique—150 Simply 150 Elegant Desserts, Running Press, 2011

Labor Day is here marking the end of summer-time treats. But here’s “One for the Gipper.” You hardly see them offered any more, but at the beginning of the 20th century ice cream sodas were the rage. That’s when you could visit the counter of your favorite drug store that served malts, shakes, sundaes, cold effervescent fountain drinks and ice cream sodas. The fountain was truly a treasure and you owe it to yourself to step back in time and enjoy one of these wonderful old time treats.

Ice cream sodas were all prepared-to-order by well-trained soda jerks. Before you get upset and politically correct with me, he wasn’t stupid and he was a HE—girls need not apply. Here he made a delicious dark, rich chocolate soda… ahhh… the light bite of the fizzy soda water, the smoothness of the ice cream, the pleasure of the soft whipped cream, and of course, the cherry on the top.

After we made this recipe in the test kitchen it was even better than we were all told or remembered. So, when you’re in Los Angeles try getting a taste of yesteryear at:

Soda Jerks
At The Santa Monica Pier, Santa Monica, California
Adjacent to the Santa Monica Carousel at the foot of the pier

Farmer’s Market, Los Angeles, California
Right next to Bob’s Doughnuts (where you can wash a doughnut down with a chocolate soda)

Better yet, make your Old-Fashioned Chocolate Soda. It only takes a few minutes.

Yield: 1 Old-Fashioned Chocolate Soda

You’re going to need:
1 frosted 16 ounce thick-walled soda glass or beer mug (stick it in the freezer until it’s very cold and frosty)
1 long iced tea spoon
1 long straw
1 small plate (it keeps the spill over under control)

1/4 cup whole milk
1/2 teaspoon pure vanilla extract
3 tablespoons Choclatique Dark Chocolate Ganache Sauce
3 large scoops of vanilla ice cream (I use chocolate ice cream)
1 cup cold club soda to fill the glass (old timers will remember the soda jerk used seltzer water)
A big squirt of whipped cream (store bought Reddi-wip is perfect)
1 red maraschino, cherry stem on


  1. Pour the milk and vanilla extract into a tall 16-ounce frosty glass.
  2. Stir in the chocolate ganache sauce.
  3. Add in 2 scoops of ice cream and lightly mix.
  4. Carefully add enough soda water almost to the top of glass (it may run over, that’s okay).
  5. Place the last scoop of ice cream straddling the rim of the glass.
  6. Top with whipped cream and a cherry.
  7. Serve with a long spoon and a big straw.

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The ChocolateDoctor’s Valentine’s Day Sunday Only—Double Chocolate Pancakes

Thursday, February 11th, 2016
Ed Engoron, Co-Founder of Choclatique
Author of Choclatique—150 Simply 150 Elegant Desserts, Running Press, 2011

Sunday, February 14th is Valentine’s Day. Make your sweetie a sweet breakfast worthy of being served in bed—Sunday Only Pancakes. As you the place each pancake on the stack, drizzle with hot chocolate syrup. Artfully encase the whole stack in meringue robe and then pop it into a very hot oven to brown. It comes out of the oven looking like giant, puffed Baked Alaska. It is a beautiful plate presentation, not to take anything away from the taste of the pancakes… they are delicious on their own. So, here I present to you our naked Sunday Only treat (no meringue). If you can afford the extra calories and want to dress it up with meringue, knock yourself out (see recipe below).

Prep: 20 minutes
Cook: 20 minutes
Total Time: 30 minutes
Yield: 4 servings (12 4-inch pancakes)

For the hot chocolate syrup:

3/4 cup pure maple syrup
1/4 cup honey
1/4 cup Choclatique Hot Chocolate mix (or cocoa mix)

For the pancakes:
1-1/2 cups all-purpose flour
1/2 cup Choclatique Hot Chocolate mix (or cocoa mix)
1 tablespoon baking powder
1/4 teaspoon fine salt
1-1/4 cups whole milk
4 tablespoons melted unsalted butter, plus 4 to 5 tablespoons for the skillet
2 large eggs plus
1/2 teaspoon pure vanilla extract
1 large egg white, whipped
Whipped cream, for serving (if naked)

For the hot chocolate syrup:

  1. In a small saucepan over medium heat bring the maple syrup, honey and hot chocolate mix to a simmer, whisking constantly. Continue to simmer until the syrup is thick enough to coat the back of a spoon, about 5 minutes. Set aside and keep warm.

For the pancakes:

  1. Preheat an oven to 200°F. The oven will be used to keep cooked pancakes warm while the rest are being cooked.
  2. Whisk together the flour, hot chocolate mix, baking powder and 1/4 teaspoon salt in a large bowl.
  3. Whisk together the milk, butter, eggs and vanilla in a medium bowl. Pour the milk-egg mixture into the flour mixture, and gently fold just to combine (it’s OK if there are some lumps).
  4. Gently fold in the egg white until there are no white streaks.
  5. Heat a large nonstick skillet or griddle over medium heat. Add 1 tablespoon butter; when it melts and the foam subsides, pour 1/4-cupfuls of batter onto the skillet, evenly spaced.
  6. Cook until the surface of the pancakes begins to bubble and the bottoms have darkened by a few shades, about 4 minutes. Flip the pancakes, and continue to cook until the bottoms have darkened by a few shades and the pancakes are springy when touched in the center, about 3 minutes. Repeat with the remaining butter and batter.
  7. Keep cooked pancakes warm in a low oven.
  8. Serve with the warm chocolate syrup and whipped cream.


ChefSecret: Make it a triple chocolate threat—add 1/2 up of Choclatique, Milk, Dark or White Chocolate Chips to the batter before cooking.

Go for the full Monty—Go for the Meringue

  1. Make the meringue to pipe onto the outside of the stack of pancakes.
  2. Whip 4 large egg whites in a clean bowl on medium speed.
  3. While the egg whites are whipping, put the 1 cup of sugar in a pot, and wet with just enough water to make the sugar look like wet sand. Boil the sugar until it reaches the “soft ball” stage, or 230°F.
  4. Bring the mixer up to the highest speed and slowly and carefully pour the hot sugar into the egg whites, streaming it down the side of the bowl. Continue to whip on high until the bowl is cool to the touch, then reduce the mixer to medium-low speed for a minute to even out the air bubbles in the meringue. This make for a smoother finish on the pancake stack.
  5. Place the warm pancakes on a heat resistant serving plate. Using a piping bag with your round tip, pipe concentric circles to cover the entire stack of pancakes.
  6. If you have one available, use a kitchen torch to lightly toast the finished meringue, or return finished meringue pancake stack to the oven and bake until light the meringue light brown.


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The ChocolateDoctor’s Italian Christmas Chocolate Crackle Cookies

Wednesday, December 9th, 2015
Ed Engoron, Co-Founder of Choclatique
Author of Choclatique—150 Simply 150 Elegant Desserts, Running Press, 2011

Sardi’s Hollywood was located on Vermont Avenue in Los Angeles, just about a half mile west of the old ABC Television Center. It was the first place that I knew of that served real espresso. You could come there at any time of the day and see many of your favorite Italian heartthrobs on break from the soap opera taping at the studio.

Aside from real espresso and great potato gnocchi they had a fantastic array of Italian bakery delicacies and Italian cookies. My choice was always the Chocolate Crackle Cookies. These soft and crackly cookies were rich, with a deep chocolate flavor accented by the espresso which was the perfect ingredient complement to raise the level of chocolate flavor. The touch of almond extract, while not completely authentic for this traditional cookie, adds an additional layer of flavor.

Prep time: 30 minutes
Chill time: 2 hours (or overnight)
Bake time: 30 minutes
Yield: 30 cookies

1 cup all-purpose flour
1/3 cup Choclatique Natura Unsweetened Cocoa Powder
2 teaspoons instant espresso powder
1 teaspoon baking powder
1/2 teaspoon sea salt
1/4 teaspoon baking soda
4 ounces Choclatique Private Reserve Dark Chocolate, chopped
1 stick (8 tablespoons) unsalted butter, cut into pieces
1 cup packed light brown sugar
3 large eggs
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1 cup confectioners’ sugar


  1. Sift the flour, cocoa powder, espresso powder, baking powder, salt and baking soda in a small bowl. Using the back of a spoon break up any of the clumped cocoa powder.
  2. Melt the chocolate and butter in a microwave in 30 second increments, stirring in between, until smooth being careful not to burn. Let mixture cool while completing the next steps.
  3. In a stand mixer cream the brown sugar and eggs on medium-high speed in a large bowl until thick, about 2 minutes. Scraping down the side.
  4. Add the chocolate mixture into the egg mixture and beat until well incorporated.
  5. Add the flour blend and beat until just combined.
  6. Scrape down the side and refrigerate the dough until firm for at least 2 hours.
  7. Position oven racks in the top and bottom thirds of the oven and preheat to 350° F.
  8. Line 2 baking sheets with baking parchment.
  9. Put the confectioners’ sugar in a small bowl.
  10. Using a small scoop or tablespoon scoop out the dough and roll into balls.
  11. Refrigerate half the dough balls. Toss the remaining balls in the sugar, coating them very generously (you shouldn’t see any chocolate color from the dough).
  12. Place the dough balls about 1 inch apart on the prepared baking sheets.
  13. Bake until the tops are cracked and the edges are firm about 13 to 15 minutes.
  14. Cool the cookies on the baking sheets for a few minutes, then transfer to a wire rack to cool completely.
  15. When the baking sheets have cooled, bake up the the remaining dough balls.
  16. These cookies can be stored in an airtight container at room temperature for up to 10 days. You can freeze the dough and bake off up to a week later.

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