Archive for the ‘Food’ Category

The ChocolateDoctor’s Chocolate Batter Fresh Fruit Cobbler

Friday, August 23rd, 2013
Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011

Batter cobblers are a lazy baker’s rustic country pie. Well, maybe that’s an over-generalization. However you classify them, they are the perfect dessert for a summer dinner or afternoon picnic. They’re easy to make. They transport easily and don’t require any refrigeration. All this being said, they are as delicious as any American pie and you don’t have to worry about nicking the ends of the crust and damaging that picture-perfect look. In fact, you won’t find a simpler, more delicious homemade dessert than a fruit cobbler. I added a Choclatique touch to the batter with a little cocoa powder. Go ahead and splurge and top it with a little freshly-whipped Cinnamon Chantilly or a scoop of ice cream.

Prep Time: 10 minutes
Bake Time: 40 to 50 minutes
Cooling Time: 30 minutes
Ready In: 1 hour 20 minutes
Yield: Serves 4

Ingredients:
5 tablespoons butter
3/4 cup all-purpose flour
1/4 cup Choclatique Nutra Unsweetened Cocoa Powder
3/4 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 cup milk
2 cups of sliced fresh Freestone peaches
1/2 teaspoon fresh lemon juice
1/4 teaspoon fresh lemon zest
1 tablespoon crystalline sugar

Directions:

  1. Adjust oven rack to upper-middle position, and heat oven to 350º F.
  2. Put butter in an 8-inch square or 9-inch round pan (cast iron works best); set in oven to melt. When butter has melted, remove pan from oven.
  3. Whisk the flour, cocoa powder, 3/4 cup of sugar, baking powder and salt in a small bowl. Add the milk; whisk to form a smooth batter.
  4. Pour batter into pan, and then scatter fruit over evenly over the batter. Sprinkle the lemon juice and zest over the fruit. Sprinkle with crystalline sugar.
  5. Do not mix. As the cobbler bakes the batter will rise up over the fruit creating a flaky, crisp pastry.
  6. Bake until batter browns and fruit bubbles, 40 to 50 minutes. Serve warm (not hot) or at room temperature with a dollop of whipped cream, a small scoop of ice cream, or my Cinnamon Chantilly (see recipe below), if desired.

ChefSecret: If you don’t have fresh peaches you can use nectarines, or whole blueberries, strawberries, raspberries, blackberries, pitted cherries or a combination of fruits. You can also use a 12-ounce package of frozen berries.

Cinnamon Chantilly

Ingredients:
1 cup heavy cream
1/4 cup confectioners’ sugar
1 teaspoon ground cinnamon

Directions:

  1. Combine all ingredients and whisk to stiff peaks.

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The ChocolateDoctor’s Tracking Down the Source of Chocolate: Equatorial Guinea

Friday, August 9th, 2013
Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011

I have had four careers in the last 45 years….a producer for ABC-TV covering the war in Vietnam, an art director and director in the film industry, a restaurateur with over 350 establishments and the co-founder of Choclatique. I’ve shot great action films and been shot at. I have directed famous and popular movie stars and have been credited with producing one of the top ten worst movies in history. I’ve opened restaurants that have been spectacular successes and one which was a spectacular failure. The most fun I have had has been the development of the brand and the fantastic products we make at Choclatique.

Last month I spent several weeks in Equatorial Guinea which, up until the mid twentieth century, was a large exporter of cocoa beans. I was in search of discovering great chocolate on the Dark Continent (If you prepare the recipe for Sofitel’s Cold, Welcoming Chocolate Beverage you will see and taste exactly what I mean about great chocolate). The Spanish brought a cocoa culture to Spanish Guinea, now known as Equatorial Guinea, West Africa in the late 1700’s.

Equatorial Guinea is on the west coast of equatorial Africa, bordered by Cameroon to the north and Gabon to the south and east. Malabo, the capital, is exactly 3 degrees north of the equator (I proved this out with my trusty iPhone compass and GPS system). It has the perfect climate and just the right amount of rainfall to grow great cacao, the fruit from which chocolate is made. A tiny country, it is slightly smaller than the state of Maryland. This includes the mainland (Río Muni), as well as three coastal islets (Corisco, Elobey Grande, and Elobey Chico) and two islands (Bioko and Annobóon). The larger of these is Bioko, formerly known as Fernando Po which is 25 miles off the coast of Cameroon. Mangrove swamps lie along the coast of the island. Río Muni is mainly tropical rain forest and is home to a variety of animals, including gorillas, snakes, chimpanzees, monkeys, leopards, elephants, and crocodiles.

Bioko was most important because of its cocoa plantations and proved to be one of Spain’s most profitable territories in Africa. When the Spanish Civil War ended in 1939, the Spanish began to invest more in the development of Equatorial Guinea. The country experienced increasing prosperity with the aid of the Spanish government and the Catholic Church. Industry grew, and cocoa and timber contributed to a strong economy.

Independence was declared in 1968. With the departure of Spain the country was left in dire straits. Many of the plantations were deserted and reclaimed by the rain forest. Today the country is rebuilding and establishing a great degree of political and economic stability. With the discovery of oil and other valuable natural resources their efforts are noticeable. On Bioko, the majority of the population lives in the City of Malabo, which is Equatorial Guinea’s capital. The city is clean, and its older architecture exhibits Spanish influence while the new buildings resemble the skyline of a major American city. There are new roads being built and construction cranes throughout the city showcase the efforts of Turkish and Chinese contractors.

The main foods are cassava root, bananas, rice, papaya, mango and yams. People also hunt and fish for protein. Palm wine and malamba (an alcoholic drink made from sugarcane) are both mild and popular.

Before independence, Equatorial Guinea’s primary source of income was from Spanish-grown cocoa production. With their departure, production fell significantly leaving plantations to be reclaimed by the jungle. Over the last couple of weeks I hiked into the jungle to find these old plantations and see for myself what remained of these vast growing areas. I was pleasantly surprised to see many old heirloom plants had survived the neglect and lack of attended cultivation. The cacao I found is most likely Forastero or Criollo (only testing will tell for sure). I estimate that the trees are probably about 200 years old and may very will be derived from the ancient cacao plants that would have been found in ancient Aztec civilizations and shipped to the colony.

Like superb wine and premium olive oils, fine chocolates all carry a signature flavor. Their distinctive flavors start with the original ingredient… the cacao bean. Wine grapes vary by varietal, region of origin, harvesting methods and weather. So, too, do cacao beans with the additional complications caused by the remoteness of the growing area and the fermenting and drying environment. Sophisticated connoisseurs of chocolate claim they can identify the country of origin, cacao tree type and processing methods; and can detect whether a chocolate comprises beans from a single estate (“terroir”) or blends. I’m pretty good at tasting, but not that good.

Before the mapping of the cacao genus a couple of years ago it was thought that there were only three varieties of heirloom cacao: the Criollo, the Trinitario and the Forastero. This is now being rethought as testing is proving that there may be more varieties than originally thought. The United States Department of Agriculture (USDA) now has the technology to help identify and map the various plants around the world.

Grown mainly in Central America, the Criollo represents only 1% of world’s fine chocolate production. Some exceptionally rare Criollo is harvested only by dugout canoe deep in the Amazon rainforest. Its cacao is fine and sweet, with complex flavor notes. The Forastero, grown largely in West Africa and South America, comprises about 80 percent of world’s fine chocolate production and has a strong, bold taste. The Trinitario is a flavorful bean and contains qualities of both trees and is grown throughout the world, producing about five percent of world fine chocolate output.

The most exciting part of the venture which eclipsed most everything else was the national energy to make a better life for all of the people who live there. It is more than just the construction of new buildings and roads and the discovery of oil which pays for much of it. It is the people who were most giving and hospitable. With all that is going on in the world today it was great to be welcomed as an American and treated so well by everyone I met and worked with. I am looking forward to returning back later in the year.

Choclatique creates chocolate for connoisseurs and for people who just love great chocolate. Our award-winning truffles and bars demonstrate our attention to artistic presentation and flavor perfection. Every day, our chocolatiers craft each piece using the finest ingredients. We use our premium blends of dark, milk and white chocolate made from premium cacao beans from around the world. And we continually search for rare and emerging cacao plantations from which we can source. We use only the finest ingredients: fresh cream and butter; and the finest liqueurs, nuts, fruits and spices. The secret to our success is allowing the natural chocolate flavors to dominate our truffles. We don’t use artificial flavors or preservatives.

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The ChocolateDoctor’s Mocha Panna Cotta

Wednesday, July 31st, 2013
Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011

This is an easy-to make Italian custard found in the fanciest of Italian restaurants. It is usually made without the coffee and cocoa powder, but I decided to take it up a notch and give it a tiramisu-like flavor. It is a perfect spring and summer time dessert that will go with any Italian-themed dinner (or for any other cuisine for that matter… well maybe not so well with Chinese food or Sushi). I like to top this with warm crème anglaise or chocolate sauce and/or fresh, sweet berries. Kept covered with plastic wrap it will keep for 3 days in the refrigerator.

Prep Time: 5 minutes
Cook Time: 10 minutes
Cooling Time: 4 hours (longer is better)
Ready In: 4 hours 15 minutes
Yield: 6 Servings

Ingredients:
1/3 cup whole milk
1 (.25 ounce) envelope unflavored gelatin (Knox)
2 teaspoons instant coffee crystals
2 tablespoons Choclatique Natura Unsweetened Cocoa Powder
2 1/2 cups heavy cream
2/3 cup granulated sugar
2 teaspoons pure vanilla extract

Directions:

  1. Pour the milk into a small bowl and stir in the gelatin. Set aside.
  2. In a medium size saucepan, stir together the heavy cream, instant coffee, cocoa powder and sugar. Set over medium heat bringing to a full boil. Watch carefully, as cream when heated will quickly rise to the top of the pan and may overflow.
  3. Pour the gelatin and milk into the cream, stirring until completely dissolved. Cook for one minute longer, stirring constantly.
  4. Remove from the heat, stir in the vanilla and pour into six individual ramekin dishes.
  5. Cool the ramekins uncovered at room temperature. This will prevent moisture from forming on the top of the pudding.
  6. When cool, cover with plastic wrap and refrigerate for at least 4 hours before serving.

ChefSecret: I like to take make a fresh seasonal berry sauce—raspberry, blackberry or boysenberry—to take advantage of the spring flavors of fresh fruit. Just blend a tablespoon of sugar with fresh berries and lightly crush. Let them marinate in the refrigerator for about an hour before serving. You can also enrich the berries further with a tablespoon of orange-flavored liqueur. Spoon on the fresh berry sauce right before serving.

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Sofitel’s Cold, Welcoming Chocolate Beverage

Friday, July 26th, 2013
Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011

One of the greatest hotel welcoming amenities I found anywhere in the world is the chilled chocolate beverage each guest receives when they arrive at the Sofitel Malabo Sipopo Le Golf in Equatorial Guinea. (GQ is in Western Africa and has a most colorful history and a very bright future.) The chocolate shot is cold and refreshing and while it is made from chocolate and whole milk it takes the humidity out of your body and puts the bounce back in your step after a long, 35 hour plane trip.

They don’t offer the drink anywhere else in the hotel, which I think is a big mistake, but the beautiful ladies at the front desk will take pity on you and give you another shot if you ask. The drink is like the thick hot chocolate you find in so many places in Barcelona, but it is well-chilled instead of served hot.

In case you not aware, Equatorial Guinea was a Spanish colony exploited for its chocolate. When the Spanish left the country, giving it long-earned independence, the cacao industry fell into disrepair. Unlike some of their neighbors in Western Africa who have replanted their crops with a GMO cacao plant (CCN51), Amelonado Forastero appears to be the original planting from long ago. This makes a far superior chocolate than their neighbors in the region can produce. In my two weeks here I have collected enough information for a chapter of my next chocolate book, but until then, let me share the secret of the Sofitel Chocolate Drink.

Prep Time: 5 minutes
Cooking Time: 15 minutes
Ready In: 25 hours
Yield: 4 2/3 cups

Ingredients:
3 cups whole milk
1 cup cold water
3 1/2 oz. of Choclatique Private Reserve Chocolate (64%), shaved
1/2 cup Choclatique Unsweetened Rouge Cocoa Powder
1/4 cup granulated sugar

Directions:

  1. Combine the milk, water, shaved chocolate, cocoa powder and sugar in a medium sized sauce pan and bring to a boil.
  2. Stir with a whisk to avoid scorching and help break up the cocoa powder
  3. Simmer for 2 minutes longer being careful not to burn.
  4. Pass the mixture through a fine China cap or strainer.
  5. Refrigerate for 24 hours before serving.
  6. Place the mixture in the freezer for at least an hour before serving.
  7. Pour into a frozen 2-ounce shot glass or espresso cup.

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The ChocolateDoctor’s Bacon Hot Fudge Sauce

Friday, July 19th, 2013
Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011

I love chocolate. That goes without saying. I also love bacon… my preference is Benton Bacon from the Smoky Mountain Country of Tennessee. So we thought, what would happen if you mixed them both together to make a beautiful ice cream sauce? The result was pure heaven. This tasty treat combines two of the best foods on the planet into one delicious delicacy. I promise it will turn into your friends’ legendary stories of your culinary prowess making the best dessert ever.

Prep Time: 10 minutes
Cool Time: 10 minutes
Ready In: 20 minutes
Yield: 1 1/2 cups

Ingredients:
6 ounces Choclatique Private Reserve Chocolate (64%)
2/3 cup evaporated milk
1/8 cup of granulated sugar
2 tablespoons pure maple syrup
1/3 cup crisp, cooked Benton (if you can find it) bacon chopped up into small bits

Directions:

  1. Combine the chocolate, milk, sugar and maple syrup in a medium saucepan and heat over low. Stir constantly until chocolate melts—do not bring to a boil.
  2. When the chocolate is melted and the sauce is smooth, add 1/4 of the bacon and stir.
  3. Remove from heat and allow to set until it is cool enough to eat.
  4. Pour over ice cream and sprinkle the top with bacon pieces.

ChefSecret: Benton’s Smoky Mountain Country Bacon is slow cured using salt, brown and white sugar. This time-honored practice dates back to the era of their forefathers, when the preparation and preservation of meat was a way of life and sustenance. Although the hands of time and technology have sculpted many aspects of our modern world, at Benton’s Smoky Mountain Country Hams they have upheld the traditional dry-curing process and are striving to produce world class country hams and bacon. Hickory smoking is performed in a small, wood stove smokehouse behind the business, imparting a distinct smoked flavor that many prefer.

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The Chocolate Doctor’s Black & White Brownies

Friday, July 5th, 2013
Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011

Black & White Brownies are either a cheese cake-brownie or a brownie-cheesecake. It is rich, chocolaty and absolutely delicious. It is not difficult to make, but very easy to eat. An unknown chef (so many inventive chefs never get credit for their work) at Chicago’s Palmer House Hotel created this dessert after Bertha Palmer requested a dessert for her lady friends. They had all planned on attending the fair. It should be, she said, smaller than a piece of cake, though still retaining cake-like characteristics and easily eaten from boxed lunches. These first brownies featured an apricot glaze with walnuts, and they are still being made at the hotel according to the original brownie recipe. Brownies went on to be rated third in the top 10 snacks just a few years after they were invented.

Prep Time: 10 minutes
Bake Time: 35 to 40 minutes
Ready In: 50 minutes
Yield: 12 Brownies

Ingredients:
4 tablespoons unsalted butter, softened
1 1/4 cups granulated sugar
2 large eggs
1 1/4 cups all-purpose flour
1/2 cup Choclatique Rouge Unsweetened Cocoa Powder
1/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup coffee flavored liqueur
1 pound cream cheese, softened
1 large egg
1/4 cup granulated sugar
1/4 cup all-purpose flour
2 tablespoons unsalted butter, softened
1/4 cup vodka

Directions:

  1. Preheat oven to 325º F.
  2. Butter and flour a 9 x 9-inch baking pan tapping out the excess flour.
  3. In a medium bowl, cream together 1 1/4 cups of sugar and 4 tablespoons of butter. Add 2 eggs and mix well.
  4. Stir in 1/2 cup of the coffee liqueur.
  5. In a separate bowl, whisk together 1 cup of flour, cocoa powder, baking powder, and salt. Stir into the butter mixture until well blended. Evenly spread half of this mixture into the prepared baking pan.
  6. In another bowl, stir together the 1/4 cup of flour and 1/4 cup of sugar. Add the softened cream cheese and mix well.
  7. Stir in 1 egg, 2 tablespoons butter, and the vodka. Mix until smooth. Spread this evenly over the chocolate layer mixture.
  8. Pour the remaining chocolate mixture over the top of the cream cheese mixture spreading with an off-set spatula. You can make a fancy pattern of stripes or swirls with a fork or knife.
  9. Bake for 35 to 45 minutes in the preheated oven.
  10. When brownies are cool, brush with the remaining 1/4 cup of coffee liqueur.

ChefSecret: If you don’t have any vodka on hand you can substitute with 7-Up or another lemon-line soda.

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The ChocolateDoctor’s Chocolate Profiteroles

Friday, June 28th, 2013
Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011

I love profiteroles (pronounced pruh-FIHT-uh-rohl). I can’t imagine why I haven’t added this recipe to my blog before today. Profiteroles can be found in Europe, the Mediterranean countries and America. They are small, crisp, hollow rounds of pâte à choux (pastry) that are filled with sweetened whipped cream, pastry cream or ice cream. In America a larger ‘profiterole’ is called a cream puff. If you pipe out the choux pastry in a long line it is an éclair. These different shapes and sizes can be filled with both sweet and savory fillings. Profiteroles are light, delicate hollow pastry puffs which are easy to make, but everyone will think you are a top-notch pastry chef.

Prep Time: 25 minutes
Cook & Bake Time: 35 minutes
Ready In: 1 hour 30 minutes
Yield: Serves About 12

Ingredients:
To Make the Pâte à Choux (dough for the profiteroles pastry shell):

1 cup water
1/2 cup butter
2 tablespoons Choclatique Dark Chocolate Chips
1/4 teaspoon salt
1 cup all-purpose flour
4 large eggs

To Make the Cream Filling:
1 1/2 cup heavy cream
1 1/2 tablespoon Choclatique Rouge Unsweetened Cocoa Powder
1/2 cup confectioners’ sugar

To Make the Chocolate Sauce:
1 cup heavy cream
1 cup Choclatique Dark Chocolate Chips

Directions:

  1. Preheat an oven to 425º F.
  2. Line a baking sheet with parchment paper.
  3. Bring the water to a boil in a saucepan. Stir in the butter, 2 tablespoons of the chocolate chips and salt until the butter and chocolate have melted. Remove the saucepan from the heat.
  4. Rapidly stir in the flour until no dry lumps remain. Return to medium heat and stir until dough pulls away from the side of the bowl.
  5. Transfer dough to stand mixer with a paddle attachment and beat on medium speed for 1 minute.
  6. While the mixture is still warm beat in the eggs, one at a time, adding the next egg only after the last one has been completely incorporated into the mixture. You should have a smooth, silky paste.
  7. Drop the pâte à choux onto the prepared baking sheet in evenly spaced dollops about 2 tablespoons or a small scoop each.
  8. Bake in the preheated oven for 25 to 30 minutes. until the pastries have puffed up and turned golden brown.
  9. Transfer the pastry from the baking sheet to a wire rack. Cool to room temperature.
  10. Beat 1 cup of heavy cream to soft peaks; stir in the cocoa powder and confectioners’ sugar until the sugar has dissolved.
  11. Bring the remaining cup of heavy cream to a simmer in a small saucepan over medium heat. Remove from the heat and stir in the chocolate until melted and smooth.
  12. To assemble, poke a hole into the bottom of each pastry and using a pastry bag fill with the cocoa cream.
  13. Place the filled profiteroles onto individual serving plates and top with the warm sauce.

ChefSecret: The choux paste can be piped through a pastry bag or dropped with a pair of spoons into small balls and baked to form largely hollow puffs. After cooling the baked pastry balls inject with filling using a pastry bag and narrow piping tip, or slicing off the top, filling, and reassembling.

The most common fillings are whipped cream, pastry cream or ice cream. They can be topped with powdered sugar or chocolate sauce. They can also be served plain, with a crisp caramel glaze or with fruit. Filled and glazed with caramel, they are assembled into a pyramid of pastry and turned into a croquembouches. These sculptures of pastry are often served at weddings in France and Italy, and during the Christmas Holiday in Germany and France.

Leftover profiteroles may be stored sealed in an airtight container in the refrigerator up to 3 days.

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The ChocolateDoctor’s Peanut Butter Cup Cookies

Friday, June 21st, 2013
Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011

H. B. Reese, a former dairy farmer from Hershey, Pennsylvania, created the original Peanut Butter Cup in 1928. A peanut butter cup is a wonderful confection filled with peanut butter and enrobed in chocolate. At Choclatique, we make our own artisan blend of peanut butter filling for our very special truffles that are creamier and tastier than even the original.

I took the peanut butter cup one step further with our Peanut Butter Cup Cookie. This is a wonderful peanut butter cookie baked in a small muffin tin with a peanut butter cup pressed into a hot, out-of-the-oven cookie before it has time to set. This is a peanut butter cookie fancier’s dream.

Prep Time: 25 minutes
Baked Time: 10 minutes
Ready In: 1 hour 35 minutes
Yield: 12 to 15 cookies

Ingredients:
1 3/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup peanut butter
1/2 cup packed brown sugar
1 egg, beaten
1 teaspoon pure vanilla extract
2 tablespoons whole milk
12 Choclatique Milk or Dark Peanut Butter Truffles

Directions:

  • Preheat the oven to 375º F.
  • Sift together the flour, salt and baking soda and set aside.
  • Cream together the butter, sugar, peanut butter and brown sugar until very fluffy.
  • Beat in the egg, vanilla extract and milk. Add the flour mixture; mix well. Shape into 12 to 15 balls and place each into an ungreased mini muffin pan.
  • Bake for about 8 minutes until just turn light brown. Remove from the oven and immediately press a peanut butter cup into the hot center of each cookie.
  • Cool on a rack.
  • Carefully remove each cookie from the pan.

 

ChefSecret: There is only one way I know to make a great thing even better. Press in a Choclatique Peanut Butter & Jelly Truffle to add an additional flavor thrill.

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Chocolate-Chocolate Chip & Bacon Cookies

Friday, June 14th, 2013
Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011

Bacon is the hottest ingredient in culinary circles today. There are several artisan bacon makers in the United States that put as much effort into their pigs as we do our chocolate. No one does it better than my favorite—Allan Benton, the owner of Benton’s Smoky Mountain Country Hams in Monroe County, Tennessee. He comes from a family with a rich history of curing and smoking pigs. Allan is a “meat maker” of the highest order and has chefs from around the country clamoring for his tasty pork. I thought the flavors of bacon and old-fashioned Original Fritos would be a great foil for Choclatique Chocolate. I guess the next thing I’ll have to try is chocolate and old-fashioned country ham. No snickering (or oinking), please.

Prep Time: 20 minutes
Bake Time: 12 minutes
Ready In: 32 minutes
Yield: 3 dozen cookies

Ingredients:
6 slices bacon, chopped
1 1/2 cups granulated sugar
1 cup (2 sticks) unsalted butter, softened
2 large eggs
2 teaspoons pure vanilla extract
2 cups all-purpose flour
2/3 cup Choclatique Rouge Unsweetened Cocoa Powder
3/4 teaspoon baking soda
1/2 cup crushed corn chips (Fritos Original)
2 cups Choclatique Dark Chocolate Chips

Directions:

  1. Preheat an oven to 350º F.
  2. Place the bacon on a sheet pan and cook it, turning occasionally, until evenly browned, about 15 minutes. Drain the bacon slices on a paper towel-lined plate to cool. Crumble the bacon. Then, to remove any excess fat, place the bacon in a shallow microwave safe bowl lined with a paper towel and microwave on full for 1 minute. Drain thoroughly and set the bacon aside to cool.
  3. Cream the sugar, butter, eggs and vanilla extract with an electric mixer in a large bowl until fluffy and smooth.
  4. Mix in the flour, cocoa powder and baking soda. Stir in the corn chips, chocolate chips and cooked, crumbled bacon.
  5. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
  6. Bake for 10 to 12 minutes in the preheated oven until light brown.
  7. Keep the cookies on the pan for about 5 minutes before transferring to wire racks to cool completely.

ChefSecret: It must be the Benton Bacon.

Benton’s Smoky Mountain Country Hams
2603 Hwy. 411 North
Madisonville, Tennessee 37354-6356
Phone: (423) 442-5003

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The ChocolateDoctor’s Got Milk Brownie Stuffed Chocolate Chip Cookies

Friday, June 7th, 2013
Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011

For those poor lost souls who can never make up their minds to indulge in a brownie or chocolate chip cookie, now you can have your cake (or cookie), and eat it too. Here is the original “Got Milk” cookie or brownie where you can enjoy both the dense, rich all-cocoa experience of a brownie and chocolate chips hidden inside a chewy, crispy chocolate chip cookie, all at the same time. So why bother choosing one above the other when you can enjoy them both at the same time!

You’ll have to make the brownies first, let them cool completely then wrap each in a measure of chocolate chip cookie dough.

To make the Brownies:

Prep Time: 10 minutes
Bake Time: 25 to 30 minutes
Cool Time: 30 minutes
Yield: 16 brownies

Ingredients:
1/2 cup salted butter
1 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1/3 cup Choclatique Rouge Unsweetened Cocoa Powder
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder

Directions:

  1. Preheat an oven to 350º F. (325º if using a glass baking pan)
  2. Grease and flour an 8 inch square baking pan.
  3. In a large saucepan, melt 1/2 cup of the butter. Remove from heat to cool slightly.
  4. Stir in the sugar, eggs and vanilla extract.
  5. Beat in the cocoa powder, flour, salt, and baking powder. Spread batter into prepared pan.
  6. Bake for 25 to 30 minutes. Do not overcook.
  7. Cool completely.

To make the Cookies:

Prep Time: 10 minutes
Bake Time: 18 to 20 minutes
Yield: 16 VERY large brownie/cookies

Ingredients:
2 sticks salted butter, softened
1 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs
1 tablespoon pure vanilla extract
3-1/2 cups all purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 cups Choclatique Semi-Sweet Chocolate Mini Chips
16 prepared, cooled brownies (recipe above)

Directions:

  1. Preheat an oven to 350º F.
  2. Prepare brownies according to thee directions above. Let them cool completely, then them cut into 1 1/2-inch squares.
  3. In a stand or electric mixer, beat the butter and sugars until light and fluffy.
  4. Add the eggs and vanilla extract, continuing to beat until well combined.
  5. Place the flour, salt and baking soda into a bowl; whisk to combine, then add slowly to wet ingredients along with the chocolate chips.
  6. Place a large cookie scoopful of dough on top of each brownie square and another large scoop on the bottom. Gently press to enclose each brownie with dough adding pinches of more dough to cover sides if needed.
  7. Place 6 filled cookies onto a parchment or non-stick silicon sheet lined baking sheet and bake for 18-22 minutes or until edges are golden brown.
  8. Remove and let cool for at least 20 minutes before removing from baking sheet.
  9. Grab a tall glass of milk and dig in.

ChefSecret: While I hate to admit I sometimes don’t have the time to make my own brownies ahead. It’s perfectly okay, while not preferred, to use a prepared boxed brownie mix like Betty Crocker, Duncan Hines or Choclatique.

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