Archive for the ‘Food’ Category
Friday, May 24th, 2013
— Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011I was filling in for another contestant who had gotten sick right before the competition started for a Bundt Cake cook-off at the Texas State Fair. I had less than 3 hours to create a recipe, purchase the ingredients and bake the cake. I was a bit nervous, but found a “fast-scratch” solution. This recipe couldn’t be any easier! No one would ever believe it starts with a package cake mix and instant pudding. The only other ingredients are sour cream, eggs, vegetable oil and, of course Choclatique Dark Chocolate Chips. Blue Ribbon Chocolate Cake is a moist, intensely-flavored chocolate cake that will last for days if your friends and family allow.
 Prep Time: 20 minutes
Bake Time: 50 to 55 minutes
Cool Time: 90 minutes
Cooling Time: 2 hours
Yield: 12 Servings
Ingredients:
1 (18.25 ounce) package devil’s food cake mix (I use Betty Crocker or Duncan Hines)
1 (5.9 ounce) package instant chocolate pudding mix (I use Jell-O brand)
1 cup sour cream
1 cup vegetable oil
4 large eggs
1/2 cup warm water
2 cups Choclatique Dark Chocolate Chips
Directions:
- Preheat an oven to 350º F.
- In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 9-or 10-inch Bundt pan.
- Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean.
- Cool cake thoroughly in pan for at least an hour and a half before inverting onto a plate. If desired, dust the cake with powdered sugar.
ChefSecret: Finish it off and crown the top with your favorite cream cheese or butter cream frosting.
  Chocolate Doctor
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Thursday, May 16th, 2013
— Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011This cookie has to be filed under my great “chewy” cookies file. Both kids and adults can’t get enough of them. They are rich, buttery and filled with chocolate flavor with just a hint of fresh citrus. It is a real chocolate lover’s delight. I like to make these on the small side, and because Chocolate Chewies aren’t too sweet, they are perfect to pair up with ice cream, Crème Brûlée or even yogurt. You can always drop these by the heaping tablespoon and bake for a larger stand-alone snack or dessert.
Why is the almond extract optional? I love the taste (and smell) of almonds and almond extract. My partner Joan always thinks I go a bit overboard on the AE. She thought these cookies were a bit on the floral side. Chef Jonathan and I just had to shrug our shoulders with that comment which irked Joan to no end.
“Are you two just going to shine me on and ignore me?” she demanded.
“No dear, we will make the almond extract optional,” I dutifully replied.
If you want them to taste as I intended, follow the recipe. If you want them with a little less complexity, leave out the almond extract.
 Prep Time: 15 minutes
Cook Time: 10 minutes
Cool Time: 20 minutes
Ready In: 45 minutes
Yield: 96 Cookies
Ingredients:
1 1/4 cups unsalted butter, softened
2 cups granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
1/2 teaspoon pure almond extract (optional)
2 teaspoons fresh orange zest
2 cups all-purpose flour
3/4 cup Choclatique Rouge Unsweetened Cocoa Powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups Choclatique Semi-Sweet Chocolate Mini Chips
Directions:
- Preheat an oven to 350º F.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla and almond (if used) extracts and orange zest.
- Whisk together the flour, cocoa, baking soda and salt and stir into the creamed mixture.
- Fold in the chocolate chips.
- Drop dough by heaping teaspoonful onto ungreased baking pans.
- Bake 8 to 9 minutes. The cookies will be soft and chewy.
- Cool slightly on baking pan then remove the cookies from pan onto a wire rack to cool completely.
ChefSecret: You can substitute chocolate chips with butterscotch or peanut butter chips, walnuts, pecans, M&M’s or Reese’s Pieces.
Chocolate Doctor
Posted in Chocolate, Desserts, Food | 44 Comments »
Friday, May 10th, 2013
— Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011This is an easy recipe created in our test kitchens by both my partner Joan and me on a very cold winter afternoon in Los Angeles. Now, I should explain that in Southern California we do have a “week of winter” most years. To us cold is 45º. I always call up my friends in Minnesota and Wisconsin when it in the teens or lower there and brag about my view of the people on the beach catching waves. On this particular day I was bragging about our Chocolate Chip-Orange Cookies. These cookies are soft and cake-like and frosted with an orange-butter glaze. This recipe is easily doubled and is perfect for a school or church bake sale. Or, you can bake them for Mom.
Happy Mother’s Day!
 Prep Time: 15 minutes
Bake Time: 10 minutes
Ready In: 25 minutes
Yield: 30 Cookies
Ingredients:
For the Cookies:
1 cup granulated sugar
1/2 cup unsalted butter, softened
1 large egg
1/2 cup sour cream
1/2 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup frozen orange juice concentrate, thawed
1 tablespoon grated orange zest
1/2 cup Choclatique Semi-Sweet Mini Chocolate Chips
For the Frosting:
1/4 teaspoon grated orange zest
1 tablespoon frozen orange juice concentrate, thawed
1/2 teaspoon pure vanilla extract
2 tablespoons unsalted butter, melted
3/4 cup confectioners’ sugar
Directions:
For the Cookies:
- Preheat an oven to 375º F.
- Using an electric mixer with a paddle attachment, cream the granulated sugar and butter.
- Add the egg and beat in well.
- Add the sour cream and 1/2 teaspoon of the vanilla extract; beating until well to mix well and set aside.
- Whisk together the flour, baking powder, baking soda and salt. Beat the flour mixture little by little to the creamed mixture until well blended. Add 1/2 cup of the orange juice concentrate and 1 tablespoons of the orange zest and combine.
- Fold in the chocolate chips.
- Drop about 2 tablespoons of cookie dough onto the butter cookie sheets.
- Bake for about 10 minutes or until lightly brown around the edges.
- Transfer to a wire rack and cool.
- Frost the cookies when they are cooled completely.
For the Frosting:
- Mix together 1/4 teaspoon orange zest, 1 tablespoons of the thawed orange juice concentrate, 1/2 teaspoon vanilla extract, 2 tablespoons of melted butter, confectioners’ sugar or enough to make frosting of spreading consistency.
ChefSecrets: Just when you think you have creamed the sugar and butter enough give it another two minutes. The secret is to make sure you have very creamy slurry.
You can substitute semi-sweet chocolate chips with Choclatique Snowy White Chocolate Chips for a very different tasting cookie. I don’t recommend milk chocolate chips as the milk chocolate flavor and the orange don’t really go together in this recipe.
It is always best to turn the baking sheet about half way through baking.
Chocolate Doctor
Posted in Chocolate, Desserts, Food | 31 Comments »
Wednesday, May 1st, 2013
— Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011 This is my favorite Mexican fast food dessert and it’s perfect for a Cinco de Mayo celebration. The long strips of fried dough are comparable to New Orleans beignets or southern-fried fritters… only they’re easier to make. They are a common street food and can also be found at fairs and carnivals in both America and Mexico. In recent years many vendors have resorted to frozen churros choosing to just fry them off. I think my freshly made version presented here is far better than frozen. I made them even more delectable with the addition of Choclatique Cocoa Powder to give it a light chocolate flavor. Fried chocolate-how bad could it be?
Prep Time: 10 minutes
Fry Time: 30 minutes (to fry them all)
Ready In: 40 minutes
Yield: About 24 Churros
Ingredients:
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
2 quarts vegetable oil for frying
1 cup water
1/2 cup margarine (not butter)
1 cup all-purpose flour
1/4 cup Choclatique Rouge Unsweetened Cocoa Powder
1/4 teaspoon salt
3 large eggs
Directions:
- Stir together the sugar and cinnamon and set aside.
- In a heavy deep skillet or deep-fryer, begin to preheat heat the oil to 360º F (use a thermometer). The oil should be at least 1-1/2 inches deep.
- In a medium saucepan, heat the water and margarine to a rolling boil. Combine the flour, cocoa powder and salt; stir into the boiling mixture.
- Reduce heat to low and stir vigorously until the mixture forms a ball, about 1 minute. Remove from heat and beat in the eggs one at a time.
- Spoon the mixture into a pastry bag fitted with a large star tip.
- Carefully squeeze out 4-inch long strips of dough directly into the hot oil. Fry 3 or 4 strips at a time, until golden brown, about 3 to 4 minutes on each side.
- Remove from hot oil to drain on paper towels.
- Roll each of the churros in the cinnamon-sugar mixture while still hot.
ChefSecret: If the oil isn’t hot enough the churros will be greasy; if you fry the pastry at a higher temperature than noted they will not get fully cooked on the inside.
Dress the churros up for a dinner time dessert by drizzling a little dark chocolate sauce over the top and garnish with fresh seasonal berries.
To make the Chocolate Drizzle:
Ingredients:
2 ounces Choclatique Private Reserve Dark Chocolate, chopped
1 teaspoon white vegetable shortening
Directions:
- Place the chocolate and shortening in a small re-sealable freezer bag.
- Microwave on HIGH for about 30 seconds until chocolate is melted.
- Massage chocolate and shortening together in the bag.
- Snip off corner and drizzle over the fried churros that have been dredged in cinnamon-sugar.
Special Note: Leave it to Joan to find another use for churros. While surfing the internet for Cinco de Mayo festivities she came across a recipe for Churro Cupcakes on The Curvy Carrot website. I think it a great idea that we will be trying here this week. Go and grab a quick peak for yourself and see what you think. Think of the possibilities… I would consider making a Tres Leaches Churro Cake just to make sure you have a totally indulgent dessert for the May 5th.
Chocolate Doctor
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Friday, April 26th, 2013
— Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011
Okay, this was new and even a little weird and strange for me. One of our customers sent me a recipe for a Chocolate Frosting made out of, get this, avocados—yes, those beautiful little green, pear-shaped fruits that grow on trees and don’t begin to ripen until they are off the stem. It was the name, Stone Age Chocolate Frosting that got to me. What the heck does this mean? Okay, I was off to the internet to look up the words Stone Age and Diet. Here’s what I discovered.
 It comes for the Paleolithic Diet—Paleo Diet or popularly known as the caveman or hunter-gatherers’ diet. It is assumed to be a modern nutritional plan based on the presumed ancient diet of wild plants and animals that various hominid species habitually consumed during the Paleolithic period—about 2.5 million years which ended around 10,000 years ago with the development of agriculture and grain-based diets. While this diet claims to provide a healthier lifestyle, it should be noted, however, that the lifespan of the Upper Paleolithic (Late Stone Age) man was only about 33 years from birth.
This diet is centered on commonly available “modern” foods, consisting mainly of fish, grass-fed pasture raised meats, eggs, vegetables, fruit, fungi, roots and nuts. It excludes grains, legumes, dairy products, potatoes, refined salt, refined sugar and processed oils. I guess I could live on that.
 The Paleo Diet was first popularized in the mid-1970s by gastroenterologist Dr. Walter L. Voegtlin. I found that this nutritional concept has been promoted and adapted by a number of authors and researchers in several books and academic journals. Paleolithic nutrition is based on the premise that modern humans are genetically adapted to the diet of their Paleolithic ancestors and that human genetics have scarcely changed since the dawn of agriculture and therefore it is an ideal diet for human health and well-being and is one that resembles this ancestral diet.
The avocados and coconut oil give this Paleo-inspired chocolate frosting a healthy dose of plant-based fats (instead of butter or Crisco) creating a tasty new way to top cookies and cupcakes which do have to be made out of grains. Oh, there goes another fad diet.
Okay, it tastes a little different. It only takes minutes to make and it’s good for a lot of around-the-table dinner conversation. Try it and let me know what you think.
Prep Time: 10 minutes
Ready In: 10 minutes
Yield: 10 Servings
Ingredients:
2 ripe medium size avocados, peeled and pitted
1/2 cup Choclatique Natura Cocoa Powder (Un-alkalized, I’m getting into the spirit of the diet)
1/2 cup honey
2 tablespoons coconut oil, melted
1 teaspoon pure vanilla extract
1/2 teaspoon sea salt
Directions:
Blend avocados, cocoa powder, honey, coconut oil, vanilla extract and salt together in a food processor until smooth and creamy.
Chocolate Doctor
Tags: Caveman, Chocolate Frosting, Paleo Diet, Recipe
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Friday, April 19th, 2013
— Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011
 Here’s a train that’s always on time! Chocolate artist Andrew Farrugia spent over 700 hours constructing his masterpiece—a train made entirely of chocolate. This chocolate sculpture set a Guinness World Record as the longest chocolate structure in the world—112 feet long weighing over 2,800 pounds.
Located at Brussels’ busy South Station, Farrugia claims to have come up with the idea for a chocolate train sculpture after visiting the Belgian Chocolate Festival in Bruges last year.
 “I had this idea for a while,” he said. “What do you think if we do this realization of a long chocolate train, you know, because make a train as long as you like.”
The original plan was a more modest size train, but it just kept getting longer, car after car after car. Farrugia had previously built a smaller 12-foot train for an event in Malta, which he said gave him insight about how to build this larger version.
 There are two parts to the train. The first seven cars are modeled after the Belgian trains of today, and the rest of the train is modeled after older train cars, including the bar and restaurant car. I’ll bet they serve chocolate mousse for dessert.
Three days before the event, Farrugia transported the chocolate train by truck in 25 wooden boxes from Malta to Belgium. After measuring the length of the train and confirming no material other than chocolate was used, the officials from the Guinness Book of World Records added a new category to the collection of world records and declared the train to be the longest chocolate structure in the world.
Chocolate Doctor
Tags: Belgium, Chocolate Train, Guinness Book of World Records
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Friday, April 12th, 2013
— Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011
This is definitely going to become your go-to chocolate pie from now on. It is simple to make and Mmmm…yummy to eat! It is sky-high and simply scrumptious—one of the best fluffy chocolate delights to serve for a fall or holiday dessert. You can put the pie together in a wink and a nod and it will disappear just as fast! You can substitute a store-bought chocolate or graham cracker crust and just mound the filling within and let it cool. As a bonus, add a couple of tablespoons of Choclatique Chocolate Curls or Decoratifs as a fancy sprinkle on top.
 Prep Time: 25 minutes
Cook Time: 5 minutes
Cool Time: 5 hours
Ready In: 6 hours
Yield: 1 9-inch pie
Ingredients:
20 Oreo Chocolate Sandwich Cookies, crushed
1/4 teaspoon pure almond extract
1/4 cup unsalted butter, softened
1 cup heavy cream
12 ounces Choclatique Dark Chocolate Chips
1 teaspoon pure vanilla extract
1 pinch salt
2 cups heavy cream, chilled
1/4 cup granulated sugar
1 cup heavy cream, chilled
2 tablespoon of orange liqueur (Grand Marnier)
1/4 cup granulated sugar
Directions:
- Preheat oven to 350º F.
- Generously butter a 9-inch springform pan.
- In a medium bowl, mix together crushed cookies, almond extract and softened butter and press mixture evenly around the bottom and edges of the springform pan.
- Bake in preheated oven for 5 minutes; allow to thoroughly cool.
- In a microwave-safe bowl combine 1 cup cream, chocolate chips, vanilla extract and salt; heat in 15 second burst until chocolate is fully melted and mixture is smooth. The chocolate chips will not change shape until you mix. Do not burn.
- Set the chocolate mixture aside to cool completely to room temperature, stirring occasionally.
- In a large bowl, beat 2 cups chilled cream with 1/4 cup sugar. Beat until stiff peaks form. Fold the whipped cream into the chocolate mixture. Gently spoon the blended chocolate mixture into cooled crust.
- Chill the pie at least 5 hours before serving.
- Just before serving, beat remaining 1 cup chilled cream with orange liqueur and 1/4 cup sugar. Beat until stiff peaks form.
- Before serving spoon a dollop of whipped cream on top of each piece.
Chocolate Doctor
Tags: chocolate mousse pie, holiday dessert, Recipe
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Friday, April 5th, 2013
— Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011
 This is a gluten-free cake that uses ground almonds or almond flour to replace the wheat flour usually found in sponge cakes of this kind. You can find almond flour in many supermarkets, Whole Foods or Trader Joe’s. If you are preparing the almonds yourself using a food processor or blender, chop only a half cup at a time as electric food processors tend to separate too much of the oil from the nut meats. Do not pack the ground nut down when measuring.
Prep Time: 20 minutes
Bake Time: 50-55 minutes
Cooling Time: 40 minutes
Yield: 12 Servings
Ingredients:
Non-stick baking spray
3 tablespoons granulated sugar
6 ounces Choclatique Private Reserve Dark Chocolate Pastilles (64%)
10 large eggs, separated
7/8 cup granulated sugar
2 cups ground blanched almonds (skin off) or almond flour.
Directions:
- Preheat an oven to 350º F.
- Coat the inside of a 10-inch Bundt pan with baking spray and coat the bottom and sides with 3 tablespoons of sugar; set aside.
- Melt the chocolate in a microwave oven or on the top of double boiler; set aside.
- Beat the egg yolks until thick and lemon colored. Gradually beat in the sugar and blend well.
- Add the chocolate and almonds to the egg yolks.
- Beat the egg whites until stiff peaks form. Gently fold the egg whites into chocolate batter.
- Spoon the batter into the prepared Bundt pan.
- Bake for 1 hour or until cake springs back when lightly touched. Remove from oven, invert pan on a bottle (wine or ketchup bottle work well), and cool about 40 minutes before removing from pan.
ChefSecret: Finish it off and crown the top with your favorite cream cheese or butter cream frosting.
Chocolate Doctor
Tags: Almond Flour, Gluten-free, Passover, Recipe, Sponge Cake
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Friday, March 29th, 2013
— Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011
Sharing a hot cross bun with someone is supposed to ensure friendship throughout the coming year, particularly if “Half for you and half for me, between us two shall goodwill be” is said at the time. Because there is a cross on the buns, some say they should be kissed before being eaten. If taken on a sea voyage, hot cross buns are said to protect against shipwreck. If hung in the kitchen, they are said to protect against fires and ensure that all breads turn out perfectly. The hanging bun is replaced each year.
Hot cross buns! Hot cross buns!
One ha’ penny, two ha’ penny,
Hot cross buns! Hot Cross Buns!
If you have no daughters,
Give them to your sons
One ha’ penny, Two ha’ penny,
Hot Cross Buns
Dress up your buns for Easter! We’ve glamorized the traditional Hot Cross Bun by lightly sweetened with cocoa, cinnamon and tender dried cherries strewn throughout. The egg yolk wash gives these buns the signature browned, glossy finish, making a canvas for the namesake cross, a painting of milk, cocoa and sugar icing.”
 Prep Time: 20 Minutes
Bake Time: 20 Minutes
Ready In: 3 Hours 30 Minutes
Servings: 12
Ingredients:
3/4 cup warm water (110º F)
4 tablespoons unsalted butter, softened
1 tablespoon instant powdered milk
1/3 cup granulated sugar
1/2 teaspoon salt
1 large egg
1 large egg white
2 3/4 cups all-purpose flour
1/4 cup Choclatique Rouge Unsweetened Cocoa Powder
1 teaspoon ground cinnamon
1 tablespoon active dry yeast
3/4 cup dried and sweetened cherries, small dice
1 large egg yolk
2 tablespoons water
For the icing:
1/2 cup confectioners’ sugar
1/4 teaspoon pure vanilla extract
3 teaspoons whole milk (use a little more or less depending on how fluid the mixture is)
Directions:
- In a bowl of a stand mixer fitted with a dough hook, combine the warm water, butter, skim milk powder, 1/4 cup sugar, salt, egg, egg white, flour, cocoa powder, cinnamon and yeast. Mix for about 7 minutes until the dough begins to cling to the dough hook. Roll it into a ball and cover the bowl with a damp dish towel and let it rise for the first time in a warm place for about 45 minutes or until the dough ball doubles in size.
- Punch down the dough down on floured surface, add cherries and cinnamon. Knead for 5 minutes and shape into 12 balls and place in a greased 9 x 12 inch pan. Cover and let rise in a warm place till double, about 35-40 minutes.
- Mix egg yolk and 2 tablespoons water. Brush on balls.
- Bake at 375º F for 20 minutes. Remove from pan immediately and cool on wire rack.
- To make decorative crosses: mix together confectioners’ sugar, vanilla extract and milk. Pipe a cross on each cooled bun.
ChefSecret: You can also make chocolate only or two-tone decorative crosses. For the chocolate crosses, mix together 1/2 cup confectioners’ sugar, 1 tablespoon Choclatique Rouge Unsweetened Cocoa Powder , a drop or two of almond extract and 3 teaspoons of milk. Pipe a chocolate cross on each cooled bun or atop the white cross previously piped and set. After all, you can never have enough chocolate.
If you have the time, soak the cherries in a little port or brandy for about 30 minutes for additional flavor. It also helps the cherries from scorching if on the outside edge of the bun when baking.
Chocolate Doctor
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Friday, March 15th, 2013
— Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011
 We had to go to the vault for these less-than-golden coins. These are homemade chocolate coins that will bring back lots of growing-up memories. As a kid I remember getting gold foil-wrapped chocolate coins in a little mesh bag. The only little piggy bank these went into was me. I remember the excitement of peeling off the shiny foil and stacking them up like poker chips on the kitchen table. The foil-wrapped chocolate coins may be for kids, but the flavor combination of dark chocolate, caramel and sea salt is all grown up.
Prep Time: 10 minutes
Cook Time: 15 minutes
Chill Time: 15 minutes
Yield: 32 Coins
 Ingredients:
6 ounces Choclatique Private Reserve Dark Chocolate, broken into small pieces
1 tablespoon unsalted butter
1 tablespoon white sugar
1/4 cup heavy cream
sea salt to taste
1 tablespoon Choclatique Rouge Unsweetened Cocoa Powder, for dusting
Directions:
- Line a baking sheet with silicon baking mat or parchment paper.
- Pour about 1 inch of water into the bottom of a saucepan and place over medium-low heat; bring the water to a simmer and turn off the heat.
- Place a stainless steel bowl over the saucepan. Put the chocolate and the butter in the bowl and soften over the hot water.
- Place the sugar in a small skillet over medium-low heat and cook until it forms a dark liquid and begins to bubble, 7 to 9 minutes. Carefully pour the cream over the caramelized sugar. Cook and stir the mixture until the caramelized sugar is dissolved into the cream; immediately remove from heat.
- Quickly pour the hot cream mixture over the warmed chocolate; stir quickly with a spatula until completely incorporated.
- Drop the mixture by the teaspoon onto the prepared baking sheet. Top each with a sprinkle of sea salt. Cover with plastic wrap. Gently press a second baking sheet onto the chocolate coins to flatten. Chill in refrigerator until firm.
- Dust with the cocoa before serving.
- Store in a cool spot. You can always wrap the chocolate coins in gold foil if desired.
Chocolate Doctor
Tags: Chocolate Candy, Chocolate Gold Coins, Recipe, Salted Caramel
Posted in Chocolate, Confections, Desserts, Food | Comments Off
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