Archive for the ‘Desserts’ Category

The ChocolateDoctor’s Chocolate Blueberry Cobbler

Friday, June 26th, 2015
Ed Engoron, Co-Founder of Choclatique Author of Ed Engoron’s Choclatique, Running Press, 2011

This recipe works great with other cobbler fruit and is an excellent light dessert that isn’t too sweet! Serve with whipped cream or vanilla ice cream.

Prep Time: 20 minutes
Bake Time: 40 minutes
Ready In: 1 hour
Yield: 6 servings


3 cups fresh blueberries
3 tablespoons granulated sugar
1/3 cup orange juice
1 teaspoon all-purpose flour

2/3 cup all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon salt
1/2 cup butter, softened
1/2 cup granulated sugar
1 egg (optional, see ChefSecret below)
1/2 teaspoon pure vanilla extract
1/4 cup Choclatique Semi-Sweet Chocolate Mini Chips


  1. Preheat oven to 375° F.
  2. In an 8 inch square baking dish, mix blueberries, 3 tablespoons sugar, orange juice and 1 teaspoon of flour; set aside.
  3. In a small bowl, thoroughly mix flour, baking powder and salt; set aside.
  4. In a medium bowl, cream butter and 1/2 cup sugar until light and fluffy.
  5. Beat in the egg and vanilla extract.
  6. Gradually add flour mixture, stirring just until ingredients are combined.
  7. Fold in the chocolate chips. Do not over-mix.
  8. Drop batter by rounded tablespoons over blueberry mixture; cover as much of filling as possible.
  9. Bake in preheated oven for 35 to 40 minutes, until topping is golden brown and filling is bubbling.

ChefSecret: To be perfectly honest with you, the first time I made this cobbler in the test kitchen I forgot to add the egg. I usually don’t make mistakes like this, but as we always say, “sometimes chocolate happens.” Well, the result was surprisingly delicious. The topping tasted like great chocolate chip cookies and was a perfect complement to the blueberries. Even more impressive was how crisp the topping remained the next day. So, I decided to offer a choice—egg or no egg. Adding an egg will produce a more traditional, softer cobbler topping.

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The ChocolateDoctor’s Yummy Guinness Stout Brownies

Thursday, June 18th, 2015
Ed Engoron, Co-Founder of Choclatique Author of Ed Engoron’s Choclatique, Running Press, 2011

This is the first of my new series of blogs and chocolate recipes. I took a few months off to lose a little weight and recharge my creative batteries. If you’ve been one of our regulars, thanks for coming back. If you’re a newbie, welcome!

Last Friday I went to O’Brien’s in Santa Monica, my favorite Irish pub, where they were sampling the new Guinness Blonde American Lager. For me it was a complete disconnect as I love my beers dark and chewy. Joan, on the other hand, thought it was one of the best lagers she tasted.

On the way home I stopped and picked up a 6-pack of Guinness Stout (the original). I cook and bake with Guinness a lot. If you never had my Guinness Fire-House Chili you’ve never really had great chili (said with a fairly modest smile on my face). The secret ingredients to the chili are Guinness Stout, of course, and 2 tablespoons of Choclatique Rouge Cocoa Powder. But enough about chili; more to the point is dessert, Guinness and chocolate.

Below is one of the richest (and best) recipes for brownies made with Guinness Stout. The stout flavor really shines through when combined with Choclatique chocolate and cocoa powder. It’s kind of like a marriage made in heaven or in this case our Chocolate Studio (which is heaven on earth). I asked our lead chocolatier, Mary Jo, to make this recipe and prove it out. It was fun, simple to make and was gone in 60 seconds (just like the movie).

Prep Time: 15 minutes
Bake Time: 45 to 50 minutes
Yields: 9 to 12 servings (they are very rich)

1 cup all-purpose flour
1/2 teaspoon kosher salt
1/4 cup Choclatique Rouge Cocoa Powder
1/4 cup Choclatique Private Reserve Dark Chocolate
8 tablespoon unsalted butter
4 large eggs
1 cup granulated sugar
1 cup brown sugar, packed
2 teaspoons pure vanilla extract
1/4 teaspoon almond extract
1/2 cup Guinness Stout (drink what’s left while the brownies are baking)
1 cup Choclatique Dark Chocolate Chips


  1. Pre-heat an oven to 325°F.
  2. Spray and cocoa-flour a 9 x 9-inch glass baking pan.
  3. In a medium bowl sift together the flour, salt and cocoa powder.
  4. Melt the Choclatique Private Reserve Chocolate in a bowl in the microwave, or over boiling water.
  5. In a small pan, over medium heat, melt the butter until just golden brown. Pour the brown butter into small bowl. Scrape the pan to get the brown bits (that’s where the rich buttery flavor is).
  6. In the bowl of a stand mixer with paddle attachment, beat together the eggs and sugars until thick and shiny, about 2 to 3 minutes. Continue beating on low while alternately adding the sifted flour mixture and wet ingredients (butter, beer and melted chocolate), finishing with vanilla and almond extracts. Do not over mix.
  7. Fold in the chocolate chips.
  8. Pour into the prepared 9 x 9-inch pan Bake 45-50 minutes or until a cake tester comes out mostly clean.

ChefSecrets: There are 2 secrets; 1) Give the full amount of time to beating the eggs and sugars together. That’s what gives the brownie the lift as there is not leavening in the recipe. 2) To avoid white streaks use cocoa powder to flour the pan instead of all-purpose flour.

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The ChocolateDoctor’s No Butter—Mo Better Brownies: My Ode To Healthy Desserts

Friday, February 20th, 2015
Ed Engoron, Co-Founder of Choclatique Author of Ed Engoron’s Choclatique, Running Press, 2011

Bertha Honoré Palmer asked the chef at her husband’s hotel—Palmer House—to create a dessert for ladies attending the World’s Columbian Exposition to celebrate the 400th anniversary of Christopher Columbus’ arrival in the New World in 1492. This exposition came to be known as the Chicago World’s Fair of 1893.

She told the chef, it should be smaller than a piece of cake, still retaining cake-like characteristics and easily eaten from boxed lunches with fingers. These first brownies featured an apricot glaze and walnuts. These brownies are still being made at the hotel according to the original recipe which requires about a pound of sweet butter, a pound of chocolate and a pound of sugar. Not exactly your ‘diet’ brownie.

If you have the craving for chocolate sweets and are trying to watch your waistline, then the following recipe is perfect for you. My No Butter—Mo Better Brownies are sweetened with apple sauce and flavored with cocoa powder, making them a big chocolate-flavored treat with much fewer calories that even meets Weight Watchers® standards.

Prep Time: 15 minutes
Bake Time: 25 minutes
Cooling Time: 20 minutes
Total Time: 60 minutes
Yield: Makes 12 Brownies

Low fat cooking spray
1/3 cup self-raising flour
3 tablespoons Choclatique Rouge Unsweetened Cocoa Powder
1/4 teaspoon salt
1 large egg
2 large egg whites
3/4 cup granulated sugar
6 tablespoons unsweetened apple sauce
2 tablespoons sunflower oil
2 teaspoon pure vanilla extract
1 tablespoon chopped walnuts


  1. Preheat an oven to 350º F.
  2. Spray an 8-inch square non stick baking dish with the cooking spray.
  3. In a medium size bowl, combine the flour, cocoa powder and salt, stirring together to mix.
  4. In a large mixing bowl, whisk together the egg, egg whites, sugar, apple sauce, oil and vanilla extract.
  5. Add the flour mixture to the egg mixture, stirring until just blended. Take care not to over mix, or the brownies will not rise.
  6. Transfer the brownie mixture to the baking pan and sprinkle with the walnuts.
  7. Bake in the center of the oven until just set, about 25 minutes. A cake tester inserted in the center of the cake should come out clean.
  8. Cool in the baking dish for 15 minutes—cut into 12 rectangles.

ChefSecret: The apple sauce is the secret as it replaces the majority of both the butter and sugar; the cocoa powder replaces the chocolate.

Weight Watchers points per serving: 2

Weight Watchers points per recipe: 26.5

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The ChocolateDoctor’s Homemade Chocolate Ganache Blocks

Friday, January 30th, 2015
Ed Engoron, Co-Founder of Choclatique Author of Ed Engoron’s Choclatique, Running Press, 2011

This is sort of a “guys” recipe even if he is somewhat cooking-challenged but still wants to make something chocolaty for his favorite gal. It is a non-fussy truffle without all the scooping. It’s really just chop, melt and cook—anyone can do it. In fact, it’s even a blast to make with the kids. Don’t be afraid to use the dried chipotle pepper, it will enhance the chocolate with a warm glow, not a hot burn. You’ll find it is just the perfect combination of chocolate and orange with just a hint of warmth.

Prep Time: 10 minutes
Cook Time: 5 minutes
Chill Time: 35 minutes
Ready In: 50 minutes
Yield: 30 Truffle Blocks

1/2 pound Choclatique Private Reserve Chocolate (64%), chopped
1/8 teaspoon ground dried chipotle pepper
1/8 teaspoon pinch salt
1/2 cup heavy whipping cream
1/2 teaspoon pure vanilla extract
1/2 teaspoon orange zest
3 tablespoons Choclatique Rouge Unsweetened Cocoa Powder


  1. Place the chopped chocolate into a medium size bowl; add the chipotle pepper and salt.
  2. Heat the cream, vanilla extract and orange zest in a small saucepan over medium-low heat until it just comes to a boil.
  3. Pour the hot cream mixture over chocolate and let it stand for 2 or 3 minutes until the chocolate has melted.
  4. Using a clean dry spatula stir until the chocolate mixture is completely smooth.
  5. Pour chocolate mixture out onto a sheet of plastic wrap on a work surface. Pick up one edge of the plastic and roll the chocolate into a rough log shape. Refrigerate until firm; about 35 minutes.
  6. Place cocoa powder into a small bowl. Unwrap chocolate and cut in half crosswise; cut each half into halves lengthwise. Roughly cut candy into 1/2-inch square blocks.
  7. Gently toss the chocolate pieces into the cocoa to coat.

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The ChocolateDoctor’s Ode To Reverend Sylvester Graham (1794 – 1851) Featuring My California Cream Cheese Pie Recipe

Friday, October 3rd, 2014
Ed Engoron, Co-Founder of Choclatique Author of Ed Engoron’s Choclatique, Running Press, 2011

You can’t write fiction this good.

This is the story of Reverend Sylvester Graham for whom the graham cracker was named. He was an early advocate of dietary reform in the United States, most noted for his emphasis on vegetarianism and temperance as well as lean and bland dietary habits.

Graham was a Presbyterian in Bound Brook, New Jersey, and came up with the idea of the graham wafer in 1829. The original wafer was made with graham flour (of course), a combination of finely-ground, unbleached wheat flour (with the wheat bran and germ coarsely-ground and added back into the flour providing a good source of nutrition) and additional flavor, negating the need for sweeteners. While graham crackers started out as a mild unsweetened food, today they are more commonly known as honey grahams.

The Reverend originally conceived graham crackers as sort of a health food for both the body and the mind to become part of what was to be known as the Graham Diet. This regimen was supposed to suppress what he considered unhealthy thoughts (carnal urges), the source of many maladies according to Graham. Reverend Graham often lectured his flock on the evils of “self-abuse.” He stated these experiences were inspired by children eating sugar and sweetened cookies. One of his many now outdated theories was that one could curb one’s sexual appetite by eating bland foods. Another man who held this belief was John Kellogg, the inventor of the Kellogg’s Corn Flakes. You can only imagine what Kellogg and Graham would think of today’s Frosted Flakes and chocolate-covered graham crackers.

Today, commercially produced modern graham crackers are comprised mainly of the refined, bleached white flour to which the Reverend Graham was opposed, and others are made with blends that use unbleached, white flour as a base. Graham crackers have remained popular in North America as a snack food, breakfast cereal and the base of a really great cheesecake. Most commercial graham crackers could no longer be considered a health food. In fact, some of these commercially-baked “graham crackers” are more notable for being topped with a thick crust of cinnamon and sugar or having cocoa powder added to the mix.

Despite all of this, basic modern graham crackers are common in America as a snack for young children (at home or at preschool, elementary school and other child care facilities) usually accompanied with fruit juice or milk.

Graham crackers, along with roasted marshmallows and milk chocolate bars, are used to make a Girl Scout campfire treat—S’mores. Graham crackers have moved on to a higher plane or as what the good Reverenced might have said, same church different pew.

The ChocolateDoctor’s California Cream Cheese Pie

Made with a Graham Cracker Crust

Prep Time: 20 minutes
Baking Time: 30 minutes
Cooling Time: 5 hours, plus 10 minutes
Total Time: 6 hours 30 minutes
Yield: Serves 8 to 10

4 (3 oz.) packages cream cheese (room temperature)
2 large eggs, beaten (room temperature)
2 tablespoons sour cream
1/2 teaspoon fresh lemon juice
3/4 cup granulated sugar
2 teaspoons pure vanilla extract

For the graham cracker crust:
12 to 14 graham crackers, finely crumbled
1 teaspoon ground cinnamon
1/2 cup unsalted butter, melted

For the sour cream topping:
1 cup sour cream
3 1/2 tablespoons granulated sugar
1 teaspoon pure vanilla extract
1/2 teaspoon fresh lemon zest


  1. Preheat an oven to 350º F.
  2. Combine all the ingredients above and beat until light and frothy.
  3. Pour into the prepared graham cracker crust (see recipe below) and bake in 350 degree oven for 15 to 20 minutes.
  4. Remove from oven and cool for 5 minutes.
  5. Reduce the oven temperature to 325º F.
  6. Pour the sour cream topping (see recipe below) over the baked pie. Return to the pie to the oven and bake 10 minutes longer.
  7. Cool for 30 minutes on a rack.
  8. Refrigerate at least 5 hours before serving.

For the graham cracker crust:

  1. Combine cracker crumbs, cinnamon and butter thoroughly. Pat into 9-inch pie pan running up the sides.

For the sour cream topping:

  1. Blend all ingredients together and set aside unrefrigerated.

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The ChocolateDoctor’s Chocolate Gingerbread Cake

Friday, September 26th, 2014
Ed Engoron, Co-Founder of Choclatique Author of Ed Engoron’s Choclatique, Running Press, 2011

Here is an attention-grabbing, wonderful holiday cake that you will want to make all year round. It is my favorite dark, moist, chewy and nicely-spiced ginger bread cake. Of course I’ve taken the liberty to add a measure of cocoa powder and chocolate to make it perfectly Choclatique-worthy. It can’t help being awesome, fragrant, and smelling a lot like Christmas. I give this cake 5 spicy “yums.”

Prep Time: 15 minutes
Bake Time: 40-45 minutes
Yield: Serves 10 to 12

1 cup dark, blackstrap molasses
1 cup boiling water
1 cup granulated sugar
1 cup vegetable oil
2 large eggs
2 3/4 cups all-purpose flour
1/4 cup Choclatique Natura Unsweetened Cocoa Powder
1 teaspoon baking soda
1 teaspoon powdered ginger
1 teaspoon cinnamon
1/8 teaspoon mace
1/8 teaspoon sweet anise
1/4 teaspoon cardamom
1/2 teaspoon ground allspice
1/2 teaspoon salt
1/2 cup Choclatique Ebony Dark Chocolate Pastilles

For the topping:
8 ounces heavy whipping cream
2 tablespoons confectioners’ sugar
2 teaspoons Choclatique Natura Unsweetened Cocoa Powder
1/2 teaspoon pure vanilla extract


  • Preheat an oven to 350° F.
  • In a mixing bowl, combine the molasses and the boiling water and mix.
  • Add the sugar and vegetable oil and stir well. Let this mixture cool to lukewarm before adding the eggs to prevent them from cooking and mix well.
  • Add the flour, baking soda, spices and salt and mix until you have a smooth batter.
  • Fold in the white chocolate pastilles.
  • Pour the batter into a greased 9 x 13 pan and bake 30 to 40 minutes, until it is springy and pulling away from the sides of the pan or until a cake tester inserted in the middle comes out clean.
  • Serve with dollops of whipped cream.

For the topping:

  1. Place a large bowl with the beaters for your mixer in the freezer. Make sure the cream itself is thoroughly chilled as well.
  2. Sift the confectioner’s sugar into a bowl.
  3. Pour the cream into the frozen bowl and beat at high speed until it begins to thicken. Gradually add the confectioners’ sugar and beat until soft peaks form. Add the vanilla extract. Keep beating the cream for about 5 to 8 minutes, until the cream is whipped and stiff. Cover and refrigerate until ready to use.

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The ChocolateDoctor’s Brownie Biscotti

Friday, September 5th, 2014
Ed Engoron, Co-Founder of Choclatique Author of Ed Engoron’s Choclatique, Running Press, 2011

Here is a fun recipe when you can’t make up your mind if you want a rich fudgy brownie or a crisp, Italian-style cookie. In this recipe you get the best of both—the luscious chocolate taste of a homemade brownie combined with the delightful crunch of biscotti. These are the perfect café cookie, made for dunking in coffee or hot chocolate.

Prep Time: 20 minutes
Bake Time: 20 to 25 minutes
Cool Time: 30 minutes
Second Bake Time: 20 minutes
Yield: 24 pieces

1/3 cup unsalted butter, softened
2/3 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1 3/4 cups all-purpose flour
1/3 cup Choclatique Natura Unsweetened Cocoa Powder or Rouge Cocoa Powder
2 teaspoons baking powder
1/2 cup Choclatique Dark Chocolate Chips
1/4 cup lightly roasted pecans, chopped

1 large egg yolk, beaten
1 tablespoon cold water


  1. Preheat the oven to 375° F.
  2. Line a baking sheet with parchment or waxed paper.
  3. In a large bowl, cream together the butter and sugar until smooth.
  4. Beat in the vanilla and eggs, one at a time.
  5. In a separate bowl, sift the flour, cocoa powder and baking powder.
  6. Using an electric mixer blend the creamed mixture on low until well blended.
  7. The dough will be stiff and sticky.
  8. Using a large spoon stir in the chocolate chips and nuts.
  9. Divide the dough into two equal parts and place on prepared baking sheet.
  10. Shape each into 9 x 2 x 1-inch logs 4 inches apart.
  11. Beat the egg yolk and water together ad brush the loaves lightly with the mixture.
  12. Bake for 20-25 minutes, until firm.
  13. Remove the loaves from the pan and cool for 30 minutes.
  14. Using a serrated knife, slice the loaves diagonally into 1-inch slices.
  15. Return the slices to the baking sheet, placing them on their sides.
  16. Reduce heat to 350° and bake for 10 minutes on each side or until dry. Cool completely and store in an airtight container.

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The ChocolateDoctor Doughnut History Distorted

Friday, August 22nd, 2014
Ed Engoron, Co-Founder of Choclatique Author of Ed Engoron’s Choclatique, Running Press, 2011

I read an article the other day that just got me damn mad. Heather Falvey, a so called British historian is now claiming that America didn’t invent the doughnut. How can that be? It is Homer Simpson’s favorite snack and US cops are addicted to them. Have you ever seen an English Bobby eating a doughnut? No, of course not! They eat fish and chips. Listen here, the doughnut is as American as apple pie. I don’t care that this Britt recently unearthed 213-year-old recipe book that puts the doughnut’s legacy into British hands. She claims that Baroness Elizabeth Dimsdale of Hertfordshire was given the recipe by the originator of the doughnut (or “dow nut” as she put it) in 1800, but it’s unclear who this unnamed woman is. The book recipe doesn’t give a lot of instructions on how to make them; It’s more what to use. Who knows, shaped differently, they could be just another English scone. So here’s the real story.

The origin of doughnuts has a disputed history, but it’s all within America. After all, why do you think they call the United States the Promised Land? One theory suggests they were invented in North America by Dutch settlers, who were responsible for popularizing other American desserts, including cookies, apple and cream pie and cobbler. In the 19th century, doughnuts were sometimes referred to as one kind of oliekoek (a Dutch word literally meaning “oil cake”), a “sweetened cake fried in lard.

Hanson Gregory, an American, claimed to have invented the ring-shaped doughnut in 1847 aboard a lime-trading ship when he was only 16 years old. Gregory was dissatisfied with the greasiness of doughnuts twisted into various shapes and with the raw center of regular doughnuts. He claimed to have punched a hole in the center of dough with the ship’s tin pepper box, and later taught the technique to his mother.

According to anthropologist Paul R. Mullins, the first cookbook mentioning doughnuts was an 1803 English volume which included doughnuts in an appendix of American recipes. I believe the anthropology of man, and our nation, can be traced more accurately through the foods and beverages of time, rather than through the riches of art, the prose of literature, the rhythm of music or the structure of architecture. So quit trying to steal our legacy, Heather Falvey, doughnuts belong to America and with a doughnut all things are possible.

Ed’s Chocolate Glazed Yeast Doughnuts

Prep Time: 30 minutes
Proof Time: 30 to 40 minutes
Fry Time: 2 minutes
Ready in: 1 hour
Yield: 2 baker’s dozen doughnuts (that’s 26!)

For the Doughnuts:

3 1/4 ounce packages “Rapid Rise” yeast (3/4 oz total)
1/2 cup warm water (105-115ºF)
2 1/4 cups whole milk, scalded, then cooled
1 cup granulate sugar
2 teaspoons salt
3 large eggs
1/2 cup shortening
7 cups, plus 1 tablespoon all-purpose flour
1/2 cup Choclatique Rouge Unsweetened Cocoa Powder, sifted
canola oil for frying

For the Glaze:
1/2 cup unsalted butter
3 cups powdered sugar, sifted
6 ounce Choclatique Private Reserve Dark Chocolate
2 1/4 teaspoons pure vanilla extract
6-9 tablespoons evaporated milk

For the Doughnuts:

  1. Proof the yeast by mixing 1 tablespoon of flour with the warm water. Mix it up and let it rest.
  2. Scald the milk in a microwave or on top of a stove, and let cool.
  3. Combine the yeast mixture, cooled milk, sugar, salt, eggs, shortening and 2 1/2 cups of flour and cocoa powder.
  4. Beat on low speed for 30 seconds, scrape down the bowl.
  5. Beat on medium speed for 2 minutes, scraping bowl occasionally.
  6. Carefully stir in remaining flour until the dough is smooth and silky.
  7. Cover the dough and let rise until it doubles, about 30-60 minutes, depending on the yeast you used.
  8. After the dough has risen, turn dough onto floured surface; roll around lightly to coat with flour.
  9. Gently roll dough 1/2-inch thick with floured rolling pin.
  10. Cut with floured doughnut cutter. Separate donuts and holes, as they take different frying times.
  11. Cover and let them rise until doubled in sizes, about 30-40 minutes.

Note: Save your scraps! They are both great to test your fry time and to snack on while you’re making the rest!

Note: If you want to make these donuts for breakfast, let the donuts rise in the refrigerator overnight!

For the Glaze:

Make the glaze before frying so it can sit at room temperature until the donuts are fried and ready to be dipped.

  1. Melt the butter and chocolate and stir in powdered sugar, cocoa powder and vanilla until blended.
  2. Add the milk until desired consistency is reached.

For Frying the Doughnuts:

  1. Use a deep pan to heat the oil.
  2. Using a frying thermometer heat the oil to 350ºF. Use some of the scraps of the doughnut dough to test different frying times.
  3. Carefully place the donuts in the oil. Cook on each side for about one minute. Use chopsticks to flip the donuts and remove them from the oil.
  4. Place donuts on a rack or paper towels to drain.

For Glazing the Doughnuts:

  1. Dip the doughnuts in the glaze and set them on a rack to dry. It okay to dipped both sides of the doughnuts in the glaze.
  2. Let them set for 10 minutes to set.

ChefSecret: Scalding the milk prevents an enzyme from killing the yeast. If you don’t scald it first to kill the enzyme, the donuts won’t rise.

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The ChocolateDoctor’s Cape Cod White Chocolate-Cranberry Bog Cookies

Friday, August 15th, 2014
Ed Engoron, Co-Founder of Choclatique Author of Ed Engoron’s Choclatique, Running Press, 2011

Cranberries are thought to be an indispensable part of our traditional American Thanksgiving and Christmas dinner feasts. For some reason, my mother seems to forget to serve the cranberries during holiday dinners. She used to find it still in the “fridge” when putting away the leftovers. Not wanting to cheat anyone out of their holiday cranberries, I created this recipe using dried cranberries (and chocolate, of course). I think you will find that tart cranberries are the perfect balance for Choclatique’s Snowy White Chocolate Chips.

Prep Time: 20 minutes
Cook Time: 10 to 12 minutes
Ready In: 1 hour
Yield: 36 Cookies

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 cup (2 sticks) unsalted butter
1/4 cup granulated sugar
3/4 cup light brown sugar, packed
1 (3.5 ounce) package Jell-O® Instant Vanilla Pudding Mix
1 teaspoon pure vanilla extract
1/2 teaspoon fresh orange zest
2 large eggs
1 cup Choclatique Snowy White Chocolate Chips
1/2 cup dried cranberries


  1. Preheat an oven to 350º F.
  2. Lightly spray two baking sheets with food release.
  3. Combine the flour and baking soda in a bowl and whisk.
  4. Cream the butter, white sugar and brown sugar and with an electric mixer in a large bowl until creamy and smooth; add the instant pudding mix and continue to beat.
  5. Beat the first egg into the butter mixture until completely blended, and then beat in the vanilla and the orange zest with the last egg.
  6. Mix in the flour mixture until just incorporated. It’s okay to see a little flour.
  7. Fold in the white chocolate chips and cranberries; mixing just enough to evenly combine.
  8. Using a 1 ounce scoop or 2 tablespoons drop the dough 2 inches apart onto the sprayed baking sheets.
  9. Bake in the preheated oven until edges of the cookies become golden brown—about 10 to 12 minutes.
  10. Cool on the baking sheet for 10 minutes before removing to cool completely on a wire rack.

ChefSecret: You can substitute dried cranberries with dried cherries or blueberries, but then it wouldn’t be Thanksgiving, would it? You can also substitute the orange zest with tangerine or lemon zest.

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The ChocolateDoctor’s The Supremes (Chocolate-Raspberry Bars)

Friday, August 1st, 2014
Ed Engoron, Co-Founder of Choclatique Author of Ed Engoron’s Choclatique, Running Press, 2011

Raspberries combined with our chocolate is one of my favorite, all-time Choclatique flavor thrills. Marry this with a little cream cheese on a crispy, buttery base and you will wind up singing like The Supremes. Okay, that may be a little exaggeration, but you definitely will love the thin layer of tart raspberry jam and the powered sugar crust. The melted chocolate finish is the perfect topping. This is the perfect end-of-meal treat for all occasions—breakfast, lunch and dinner—well at least lunch and dinner.

Prep Time: 20 minutes
Bake Time: 15 to 17 minutes
Cooling Time: 2 hours
Yield: 12 bars

1 cup all-purpose flour, sifted
2 tablespoons Choclatique Natura Unsweetened Cocoa Powder, sifted
1/4 cup confectioners’ sugar, sifted
1/2 cup unsalted butter
1/2 cup seedless raspberry jam
3 ounces cream cheese, softened
2 tablespoons whole milk
1 cup Choclatique Snowy White Chocolate Chips
2 ounces Choclatique Private Reserve (64%) Chocolate, chopped
2 tablespoon unsalted butter

For the base:

    1. Preheat the oven to 375º F.
    2. In a large bowl, whisk to combine the sifted flour, cocoa powder and powered sugar.
    3. Cut in the butter with a fork and mix well. Press mixture into a 9 inch square baking pan.
    4. Bake for 15 to 17 minutes until lightly brown.

For the filling:

    1. Spread jam evenly over baked crust.
    2. In a small bowl beat the cream cheese and milk until smooth.
    3. Melt the white chocolate chips in a microwave and add to mixture. Beat together until smooth.
    4. Drop the cream cheese mixture by tablespoons evenly over the jam. Using metal off-set specula, evenly spread mixture over base.
    5. Refrigerate for at least two hours before glazing and serving.

For the Glaze Topping:

    1. Melt the dark chocolate with butter over low heat (or in a microwave oven), stirring constantly.
    2. Spread over the white chocolate-cream cheese bar layer.
    3. Cool completely. Cut into 12 bars and store in the refrigerator.

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