Archive for the ‘Desserts’ Category
Thursday, September 20th, 2012
— Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011
 I never get tired working in our test kitchen dreaming up new chocolate ideas. It’s kind of like being in a space-age chocolate science fiction laboratory where we have liquid nitrogen canisters, chocolate tempering pots, enrobing machines and even a large wood-fired pizza oven we use to roast cocoa beans.
 Last week it was strawberries. This time of year in California strawberries are harvested aplenty. We made fresh strawberry white chocolate ganache, dark chocolate-frozen strawberry ice cream and chocolate-dipped fresh, long stem strawberries.
 Midway through the afternoon we discovered another tasty way to enjoy sweet, fresh strawberries! Strawberries provide Vitamin C, more antioxidants ounce for ounce than blueberries and many other nutrients, making them a great addition to a well-balanced diet – not to mention how great-tasting they are! Here’s a deliciously easy summertime dessert that you can make in minutes and it’s made with Choclatique Private Reserve Dark Chocolate (64%), vanilla yogurt and strawberries of course!
Prep Time: 20 minutes
Cook Time: 5 minutes
Yield: 6 servings
Ingredients:
1 cup crushed chocolate wafers or animal crackers
6 ounces Choclatique Private Reserve Dark Chocolate (64%), chopped
1/2 cup vanilla yogurt
1 pound whole, long-stem strawberries, cleaned and dried
Directions:
- Place crushed wafer or crackers in a shallow dish; set aside.
- Gradually melt the chocolate in a microwave oven in 30 second bursts stirring at each break until the chocolate has melted.
- Remove from the microwave oven and add the yogurt to melted chocolate and stir until well combined and smooth.
- Dip one strawberry in chocolate and roll in crushed wafers or crackers; set on waxed paper lined baking sheet. Repeat with remaining strawberries.
- Refrigerate strawberries until chocolate is firm (about 30 minutes). Store in airtight container in refrigerator.
  Chocolate Doctor
Tags: Chocolate Dessert Recipe, Recipe, Strawberries, Yogurt
Posted in Chocolate, Desserts, Food | Comments Off
Thursday, September 6th, 2012
— Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011
 We always try to make a birthday cake for our co-workers. It’s always best to ask them what kind of cake they love so we can “surprise” them with it on their special day. Our Executive Chef, Jonathan, is a Boston Cream Pie kind of guy. We all got together and made his favorite with a little twist—all chocolate of course.
In 1996, the Boston Cream Pie became the official dessert of Massachusetts. However, you should know it’s really not a pie at all but a cake that has been split and filled with a custard or cream filling and drizzled or glazed with chocolate. The Boston Cream Pie was originally created by an Armenian-French chef M. Sanzian at Boston’s Parker House Hotel in 1856. I fully “chocolatized” the recipe about 140 years later and improved upon it in 2012.
Prep Time: 90 minutes
Ready In: 90 minutes
Yield: 24 servings
Ingredients:
1 package (2-layer size) chocolate cake mix
1 cup cold milk
1 pkg. (4 serving size) JELL-O™ Chocolate Flavor Instant Pudding Mix
1 1/2 cups thawed COOL WHIP™ Whipped Topping, divided
4 ounces Choclatique Dark Chocolate Chips, plus another
6 ounces Choclatique Dark Chocolate Chips, melted
2 tablespoons of vegetable oil
Directions:
- Preheat oven to 350º F.
- Prepare the cake batter following the directions on the box. Bake in 24 medium muffin pan cups that have been sprayed with pan release.
- Cool in the pans for 10 minutes. Remove the cakes to wire racks; cool completely.
- Beat the milk and chocolate pudding mix with wire whisk for 2 minutes or until well blended. Let stand 5 minutes to thicken.
- Meanwhile, use the serrated knife to cut the cakes horizontally in half. Gently stir 1/2 cup of the whipped topping into pudding mixture. Spoon about 1 tablespoon of the pudding mixture onto bottom half of each cupcake; cover with top of the cake.
- Microwave the remaining 1 cup whipped topping and the chocolate in small microwaveable bowl on HIGH 1-1/2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted and mixture is well blended.
- Let stand 15 minutes to thicken. Spread onto cakes. Refrigerate at least 15 minutes.
- Before serving, microwave the remaining chocolate chips and oil in small microwaveable bowl on HIGH 1 minute or until the chocolate is almost melted, stirring after 30 seconds. Continue to stir until chocolate is completely melted and mixture is well blended.
- Drizzle mini-cakes with chocolate syrup and serve.
- Store any leftovers overnight in refrigerator.
Chocolate Doctor
Tags: Boston Cream Pie, Chocolate Desserts, Massachusetts, Recipe
Posted in Chocolate, Desserts, Food | Comments Off
Friday, August 24th, 2012
— Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011
 One of my clients owns a large commercial bakery on Long Island, New York. For years I have been trying to convince him to make biscuits to enhance breakfast with all the same wonderful flavors as the most popular muffins. One such variety is a chocolate biscuit (see the recipe below).
My recipe makes the largest, most incredible biscuits in the history of the breakfast! Serve these gems with butter, preserves or honey. They can also be used as a base for dinner time (or any time) strawberry shortcake. I love the way the milk chocolate chips ooze from between the layers of the warm, freshly baked biscuit dough.
 The dough can be prepared several hours in advance of baking by turning the dough out onto aluminum foil that has been floured, lightly buttered or lightly sprayed with cooking spray. Roll up foil until it is sealed, and refrigerate. Don’t be surprised if your biscuits rise even higher because the baking powder has had more time to act with the dough.
Prep Time: 30 minutes
Baking Time: 15 minutes
Ready In: 45 minutes
Yield: 6 extra large-sized yummy chocolate biscuits
Ingredients:
2 cups all-purpose flour
1/2 cup Choclatique Rouge Unsweetened Cocoa Powder
1 tablespoon baking powder
1 teaspoon salt
1/4 cup granulated sugar
1/3 cup shortening, very cold
1 cup whole milk
1 cup Choclatique Milk Chocolate Chips
1/4 cup unsalted butter, melted
Directions:
- Measure all ingredients and have at your side.
- Preheat oven to 425º F.
- In a large bowl, whisk together the flour, cocoa powder, baking powder, salt, and sugar.
- Cut in the very cold shortening until the mixture resembles coarse meal.
- Gradually stir in milk until dough pulls away from the side of the bowl. You may need more or less milk depending on the humidity of the day.
- Turn out onto a floured surface, add the chocolate chips and knead 15 to 20 times. Do not over knead or you will make the biscuits too tough.
- Pat or roll dough out to 1 inch thick. Cut biscuits with a large cutter or juice glass dipped in flour. Cut straight down without twisting cutter to ensure tall, straight biscuits.
- Repeat until all dough is used. Brush off the excess flour, and place biscuits onto an ungreased baking sheet.
- Bake for 13 to 15 minutes in the preheated oven, or until edges begin to brown.
- When the biscuits are removed from the oven, immediately brush with melted butter.
ChefSecret: I like to use White Lily flour for making biscuits of any kind. White Lily has been helping Southern cooks create incredibly delicious foods since 1883.
I sometimes like to add some dried cherries to the dough. Simply substitute 1/2 cup of cherries for half of the chocolate chips and then you will have the best Giant Chocolate, Chocolate Chip-Cherry Biscuits. Yum!
Serving Suggestion: Put a decadent spin on an old favorite—Fresh Berry Shortcake. Split and layer the biscuits with some fresh macerated berries and top with whipped cream.
Chocolate Doctor
Tags: Breakfast, Chocolate Baked Goods, Chocolate Biscuits, Recipe
Posted in Chocolate, Desserts, Food | Comments Off
Thursday, August 2nd, 2012
— Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011
 In France, crêpes are traditionally served on Candlemas (La Chandeleur), February 2. This day was originally Virgin Mary’s Blessing Day, but became known in France as “Le Jour des Crêpes” (literally translated “The Day of the Crêpes”). The belief was that if you could catch the crêpe with a frying pan after tossing it in the air with your right hand and holding a gold coin in your left hand, you would become rich that year.
 Don’t tell anyone that these great-tasting French-style crêpes are so easy to make. In fact, it is the perfect chocolate crêpe recipe! The taste and consistency are right on if only complimented by brushing with chocolate or filling and rolling them up with fresh fruit, jam and whipped cream. Close your eyes and you’ll think you’re in Paris.
Prep Time: 5 minutes
Resting Time: 20 minutes
Cook Time: 30 minutes
Ready In: 35 minutes
Yield: 12 servings
Ingredients:
3/4 cup all-purpose flour
1/4 cup Choclatique Rouge Unsweetened Cocoa Powder
2 teaspoon granulated sugar
1/4 teaspoon salt
3 eggs
2 cups milk
1 teaspoon pure vanilla extract
1 teaspoon cold strong coffee
2 tablespoons butter, melted
Directions:
- Sift together the flour, cocoa powder, sugar and salt; set aside.
- In a large bowl, beat the eggs and milk together with an electric mixer. Beat in the flour mixture until smooth; add in the coffee and stir in the melted butter.
- Let the batter sit for no less than 20 minutes.
- Heat a lightly oiled 6-inch frying pan over medium high heat.
- Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crêpe. Tip and rotate pan to spread batter as thinly as possible. Pur out any excess.
- Brown on both sides and serve hot.
 ChefSecret: Allowing the batter to rest for 20 minutes allows the flour and cocoa powder to rehydrate completely. When you make crêpes, tilt the hot, slightly buttered pan and pour the batter in from the edges to the center. Do not start in the center or else you will end up with a glob of batter set in the middle. Place the crêpes under a warm, slightly damp towel to keep them warm and moist until ready to fill and serve.
 Serving Suggestion: Fill with fresh 2 tablespoons of macerated fruit and 1 tablespoon of whip cream and roll into a luscious dessert.
Use as a savory wrap as well. Just fill with chicken mole and you have an elegant entrée that’s sure to impress you foodie friends.
Chocolate Doctor
Tags: Candlemas, chocolate crepes, Chocolate Desserts, Recipe
Posted in Chocolate, Desserts, Food | Comments Off
Friday, July 20th, 2012
— Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011
 The brownie was born right here in the U.S. of A. and remains one of America’s favorite baked desserts. Where did it come from? We aren’t sure where, although evidence points to New England in the first few years of the 20th century. Cake-like and baked in a cake pan, the brownie is classified as a bar cookie rather than a cake. There are thousands of recipes, both “cakey” and “fudgy” types. They’re all delicious.
 As with many foods, the origin of the brownie is shrouded in myth, even though it is a relatively recent entry to the food pantheon, first appearing in print in the early 20th century. The legend is told variously: a baker mistakenly added cocoa to a batch of biscuits…a baker was making a cake but didn’t have enough flour… a housewife in Bangor, Maine was making a chocolate cake but forgot to add baking powder. When her cake didn’t rise properly, she cut and served the flat pieces. Alas, the actual “inventor” will most likely never be known and given credit for this American classic.
Choclatique’s Easiest, Richest, Darkest Chocolate Brownies
(No Frosting Necessary)
Yield 16 bars
Ingredients:
1/3 cup butter, cut into pieces
2 tablespoons water
1 cup granulated sugar
1 2/3 cups Choclatique Dark Chocolate Chips
2 large eggs
1 teaspoon pure vanilla extract
3/4 cup all-purpose flour
1/4 teaspoon salt
1/2 cup chopped, toasted pecans (optional)
Directions
- Preheat oven to 325º F.
- Grease an 8-inch-square baking pan. Set aside 1/3 cup of the morsels.
- Mix together the butter, water and sugar, bring to a boil and remove from het. Add the chips and stir until melted. Pour into a medium bowl.
- Stir in eggs, one at a time; whisk until blended. Stir in vanilla extract.
- Add flour and salt; stir well.
- Stir in remaining 1/3 cup morsels and nuts.
- Pour into prepared baking pan.
- Bake for 38 to 40 minutes or until wooden pick inserted in center comes out slightly sticky.
- Cool in pan on wire rack. Cut into bars.
 ChefSecret: For a richer, more complex flavor and nutty texture add 1/2 cup of Choclatique Roasted Cocoa Nibs when adding the pecans. Experiment by adding different nuts to your brownies—my favorites are roasted cashews and walnuts.
If you don’t have time to weigh and measure, then try our better than homemade Choclatique Double Dark Chocolate Brownie Mix which is made with Crushed Dark Chocolate. In about 20 minutes you can be enjoying my secret recipe of Choclatique’s delicious warm, out-of-the-oven brownies.
Chocolate Doctor
Tags: Brownies, Chocolate Desserts, Recipe
Posted in Chocolate, Desserts, Food | Comments Off
Friday, July 13th, 2012
— Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011
 My partner, Joan, and I are suckers for state and county fairs. We go for the creative circus food that you find at such events. We always like to get there early and stay late giving us the opportunity to taste as many things as possible. Out first search is always for those gooey cinnamon rolls. Several years ago we discovered colossal, chocolate cinnamon rolls. The aphrodisiac aroma of cinnamon and chocolate alone led us to the food truck making these scrumptious rollups.
 With the following recipe you can bake them exactly when and how you like them without waiting for the fair to come to town. Finish them off with a heavenly cream cheese glaze and you have a masterpiece. Chocolate Cinnamon Rolls are not only for the fair; they make a great alternative to traditional holiday breads ane great for brunch too!
Yield: 16 cinnamon rolls
Ingredients:
For the dough
1/4 cup warm water
1/4 cup butter, melted
1/2 (3.4 ounce) package instant chocolate pudding mix
1 cup warm milk
1 egg, room temperature
1 tablespoon granulated sugar
1/2 teaspoon salt
3-1/2 cups bread flour
1/4 cup Choclatique Black Onyx Unsweetened Cocoa Powder
1/4 cup Choclatique Natura Unsweetened Cocoa Powder
1 (.25 ounce) package active dry yeast
For the filling
1/4 cup butter, softened
1 cup light brown sugar
4 teaspoons ground cinnamon
3/4 cup Choclatique Milk Chocolate Chips
3/4 cup chopped pecans (optional)
For the frosting
1/2 (8 ounce) package cream cheese, softened
1/4 cup butter, softened
1 cup confectioners’ sugar
1/2 teaspoon pure vanilla extract
1 1/2 teaspoons milk
Directions:
- In the bowl of a stand mixer fitted with a dough hook combine the water, melted butter, chocolate pudding, warm milk, egg, 1 tablespoon sugar, salt, bread flour, cocoa powders and yeast.
- When dough mix becomes somewhat elastic (about 15 minutes), place in a bowl, cover with plastic wrap and let the dough rest for about 30 minutes.
- Turn the dough out onto a lightly floured surface and roll into a 17×10 inch rectangle.
- Spread with softened butter.
- In a small bowl, stir together brown sugar, cinnamon and chocolate chips (and pecans, if desired). Sprinkle brown sugar-chocolate chip mixture over dough.
- Tightly toll up dough, beginning with long side. Slice into 16 one inch slices and place in 9×13 buttered pan.
- Let rise in a warm place for 45 to 60 minutes or until double in size.
- Preheat oven to 350º F.
- Bake for 15 to 20 minutes.
- While rolls bake, stir together cream cheese, softened butter, confectioners’ sugar, vanilla and milk.
- Remove rolls from oven and top with frosting.
Chocolate Doctor
Tags: Brunch, Chocolate Cinnamon Rolls, Chocolate Desserts, County Fairs, Recipe
Posted in Chocolate, Confections, Desserts, Food | Comments Off
Thursday, June 7th, 2012
— Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011
 Amaretti is the Italian name for macaroons, which means “little bitter things.” Crisp and crunchy on the outside and soft inside, these small, domed-shaped cookies originated in Venice, Italy during the Renaissance.
Amaretti cookies are made from either ground almonds or almond paste, along with sugar and egg whites, and can be flavored with chocolate or liqueurs. Oftentimes, two baked cookies are sandwiched together with ganache, buttercream or jam.
Traditionally, these cookies are served with a sweet dessert wine or liqueur, but they are also wonderful with a bowl of ice cream, sherbet or mousse. Another favorite way to use these cookies is to finely ground them and then add them to desserts (such as trifles) for added texture and flavor.
Choclatique Amaretti Cookies
This is the classic Italian almond macaroon with a Choclatique twist. We always have them available in a cookie jar near the Chocolate Studio. When first baked they are crispy on the outside and chewy on the inside. As they sit, they get crunchy throughout.
Yield 3 dozen cookies
Ingredients:
3 cups blanched slivered almonds
1 1/2 cups granulated sugar
2 tablespoons Choclatique Rouge Unsweetened Cocoa Powder
3 egg whites
1 teaspoon almond extract
Directions:
- Preheat oven to 300º F.
- Line baking sheets with parchment paper.
- In a food processor, grind the almonds into a fine meal. Add the sugar, cocoa powder and continue to process for another 15 seconds.
- Finally, add egg whites and almond extract, continue to process until a smooth dough forms around the blade.
- Using a teaspoon or a very small scoop, place well-rounded spoonfuls of dough onto prepared baking sheets. Cookies should be at least 1 1/2 inches apart. Bake in preheated oven for 20 to 30 minutes. Cookies will be done when they begin to slightly crack on the top.
- Allow cookies to cool completely on the paper before removing.
- Store in a cool, dry place.
Chocolate Doctor
Tags: Chocolate Cookies, Italian, Recipe
Posted in Chocolate, Desserts, Food | Comments Off
Thursday, May 31st, 2012
— Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011
 On my monthly trips to Lisbon, my friend, Paul Nitschmann, and I usually go out for a drink or two and order some empanadas. Actually empanadas trace their origins to Galicia and Portugal. They first appeared in the Iberian Peninsula before the Renaissance during the time of the Moorish invasions.
A cookbook published in the Catalan language in 1520, Libre del Coch by Ruperto de Nola, mentions empanadas filled with seafood among its recipes of Catalan, Italian, French and Arabian foods. In turn, it is believed that empanadas and the similar calzone are both derived from the Indian meat-filled pies, samosas.
In Portugal, an empanada is prepared similarly to a large pie with a larded crust which is then cut in pieces, making it a portable and hearty meal for working people. The fillings for Portuguese empanada usually includes tuna, sardines, cheese or chorizo (Portuguese sausage), but can instead contain Bacalhau (salted cod) or various cuts of pork. They are then fried and usually served at room temperature.
My dessert empanadas are very different. First of all, they are baked and not fried, and the dough is made with cream cheese instead of butter or lard. They are beautifully light with a rich, full-flavored, spiced chocolate ganache. Make them ahead of time and keep them in the refrigerator for up to 2 days before baking. In you lived in the Northern California area, we used to serve them during the month of June at my Customs House Restaurants. I have never shared this recipe before.
Baked Chocolate Empanadas
Prep Time: 10 minutes
Chilling Time: Overnight
Assembly time: 20 minutes
Baking Time: 15-20 minutes
Yield: 2-1/2 dozen
Ingredients:
1/2 cup butter, softened
1 (3 ounce) package cream cheese
1 cup sifted all-purpose flour, plus 2 tablespoons extra for rolling
1 cup Azteca Chocolate Ganache (see recipe below)
1/3 cup granulated sugar
1 teaspoon ground cinnamon
Directions:
The Day Before:
- Cream butter and cream cheese together until smoothly blended. Beat in the flour.
- Shape dough into a smooth ball, wrap in foil or cling wrap, and refrigerate overnight or up to a week.
At Baking Time:
- Remove dough from refrigerator 30 minutes before using. Start heating oven to 375ºF.
- Sprinkle a little flour on the rolling service. Roll chilled dough thin. Cut with 3 or 4 inch round cookie cutter. Place about 2 teaspoonfuls of chocolate ganache in center of each round, moisten edges with water.
- Fold round over and press edges together.
- Refrigerate for 15 minutes to set the dough before baking.
- Bake on ungreased cookie sheet 17 to 20 minutes until golden brown.
- Remove from the oven and immediately roll in sugar mixed with cinnamon (traditional) OR in confectioners’ sugar if preferred.
Spiced Azteca Dark Chocolate Ganache
I chose Spiced Azteca Chocolate Ganache because the combination of flavors (cinnamon and chili) is a treasure commonly paired with chocolate in Aztec culture and is perfect for empanadas. This is definitely a recipe in which you’ll want to buy the best chocolate you can afford, as you can easily transform this ganache into truly gourmet truffles.
Prep Time: 10 minutes
Cooking Time: 15 minutes
Cooling Time: 2 hours
Chilling Time: 3 to 4 hours
Yield: 2 pounds of ganache
Ingredients:
11/4 cups heavy cream
4 cinnamon sticks, about 3 inches long
1/2 teaspoon ground chipotle chili powder
1 pound Choclatique Private Reserve Dark Chocolate (64%), chopped
1/2 pound Choclatique Snowy White Chocolate (33%), chopped
2 teaspoons pure vanilla extract
Directions:
- In a large, heavy saucepan, bring the cream, cinnamon sticks and chili powder to a boil over medium-high heat. Whisk until blended. Remove the pan from the heat. Remove the cinnamon sticks and discard.
- Immediately add the chocolate and vanilla to the pan and whisk until smooth. Set aside for about 2 hours to cool completely, whisking every 15 minutes or so to keep the ganache emulsified.
- When cool, transfer the ganache to a rigid plastic or glass container, cover, date, and refrigerate overnight before using.
Note: Ganache will keep refrigerated for up to three months.
ChefSecret: For additional depth of flavor, squeeze some fresh orange zest over the melted ganache and stir into the mixture to release the oils from the skin and complement the fruitiness of the dark chocolate.
Chocolate Doctor
Tags: Chocolate Desserts, Dark Chocolate Ganache, Empanadas, Recipe
Posted in Chocolate, Desserts, Food | Comments Off
Thursday, May 24th, 2012
— Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011
 Ice Cream Pies were originally made from cookies and cream. These ingredients are combined in such a way as to create a multi-layered rich dessert. My recipe is composed of layers of caramel, espresso fudge and chocolate ice cream built upon a chocolate cookie crust.
 Ice cream pies are never baked. They can be made simply for an after dinner dessert or gussied up for a special event. Britney Spears and Victoria Beckham had ice cream pies as their wedding cakes. They are most popular for birthday cakes. The best part is they’re easier to make than one would expect.
Oh, who is Doctor Mudd? Well, he’s the man who created this Chocolate Ice Cream Pie.
Prep Time: 45 minutes
Cooking Time: 30 to 40 minutes
Freezing Time: 5 hours
Ready In: 6-1/2 hours
Yield 1 – 9 inch pie
Serves 8 to 10 people
Ingredients:
2 cups chocolate wafers or chocolate graham crackers, crushed into crumbs
4 tablespoons unsalted butter, melted
1/2 cup granulated sugar
3 tablespoons water
1/2 cup heavy cream, scalded (scald = heat until just below the boiling point)
4 tablespoons unsalted butter
4 ounces Choclatique Ebony Dark Chocolate Pastilles (72%)
1/4 cup Choclatique Black Onyx Unsweetened Cocoa Powder
4 tablespoons unsalted butter
3/4 cup brewed espresso
3/4 cup granulated sugar
1/4 cup light corn syrup
4 cups chocolate or chocolate chip ice cream, softened
Directions:
- Measure all ingredients and have at your side.
For the Crust:
- Combine chocolate wafer crumbs and 4 tablespoons butter. Press the mixture into the bottom and partially up the sides of a 9-inch springform pan.
For the Caramel Sauce:
- In a medium saucepan, combine 1/2 cup sugar and the water. Cook over low heat, stirring constantly, until the sugar is completely dissolved. Bring to a boil, and continue boiling without stirring until the syrup turns a light amber. While the syrup is boiling, brush down the sides of the pan with a wet basting brush from time to time to prevent sugar crystals from forming.
- Remove the pan from the heat, and stir in scalded cream. Be careful as it will boil up close to the top of the pan. Continue stirring, over low heat until all the caramel is dissolved into the cream.
- Stir in 4 tablespoons butter and set aside to cool slightly.
- Pour the warm caramel sauce over the crust, rolling it up the sides of the crust. Freeze until firm, about 30 minutes.
For the Espresso Fudge Sauce:
- Combine the chocolate, cocoa powder, 4 tablespoons butter and espresso in a medium saucepan. Stir over low heat until smooth.
- Add 3/4 cup of sugar and corn syrup; increase heat to medium, and stir until the sugar dissolves.
- Increase heat until the sauce reaches a low boil. Cook without stirring until the mixture thickens, about 12 to 15 minutes. Be careful not to scorch.
- Remove the espresso fudge sauce from the heat, and cool to room temperature. Pour 1 cup of the sauce over the frozen caramel layer, and return the crust to the freezer. Keep remaining sauce just warm enough so that it remains pourable.
To Assemble The Pie:
- Spread the softened ice cream over the caramel layer. Return pie to the freezer until firm, about 1 hour. Pour the remaining fudge sauce over the ice cream layer; freeze the whole pie until firm, about 2 to 3 hours.
- Wrap a hot wet towel around the springform pan for about 2 minutes to loosen the pie from the pan and then gently remove the sides of the pan.
ChefSecrets: I use a hair drier set on “high” heat blowing air around the springform pan for about 2-3 minutes and then carefully remove the sides of the pan. I always use a good quality ice cream like Häagen Dazs or Ben & Jerry’s for all of my ice cream pie recipes.
Chocolate Doctor
Tags: Chocolate Desserts, Ice Cream Pie, Recipe
Posted in Chocolate, Desserts, Food | Comments Off
Thursday, May 3rd, 2012
— Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011
 Do not confuse Cinco de Mayo with Mexican Independence Day, which is actually on September 16.
Cinco de Mayo (Spanish for “fifth of May”) is a celebration held on May 5. It is celebrated nationwide in the United States and regionally in Mexico, primarily in the state of Puebla where the holiday is called El Dia de la Batalla de Puebla (English: The Day of the Battle of Puebla). The date is observed in the United States as a celebration of Mexican heritage and pride, and to commemorate the cause of freedom and democracy during the first years of the American Civil War. In the state of Puebla, the date is observed to commemorate the Mexican army’s unlikely victory over French forces at the Battle of Puebla on that fateful day under the leadership of General Ignacio Zaragoza Seguín.
 Normally we celebrate at bars around the country where people enjoy tequila shots, Cadillac margaritas and nachos. I decided to add a little chocolate to the equation with my Cinco de Mayo Holiday Brownies. I felt that cinnamon and chili peppers are such an integral part of Mexican cuisine that they were an appropriate addition to an all-American favorite—the brownie. They are the closest flavors to what Montezuma himself may have consumed when he downed nearly 50 golden goblets of a roughly made chocolate beverage.
 So enjoy the rich, spicy flavors of chocolate, cinnamon and chili, in this wonderful brownie. Better yet, make it really easy and bake-up a bag of our Choclatique Dark Chocolate Brownie Mix adding in the required cinnamon and chili.
Prep Time: 20 minutes
Cook Time: 20 minutes
Ready In: 70 minutes
Yield: About 30 brownies
Ingredients:
1-1/2 cups (3 sticks) unsalted butter
3 cups granulated sugar
6 large whole eggs
1 tablespoon pure vanilla extract
1/8 teaspoon pure almond extract
1 cups Choclatique Natura Unsweetened Cocoa Powder
1/4 cup Choclatique Black Onyx Unsweetened Cocoa Powder
1-1/2 cups all-purpose flour
1 tablepoon ground cinnamon
1/2 teaspoon ground cayenne pepper
3/4 teaspoon baking powder
3/4 teaspoon kosher salt
1/2 cup Choclatique Milk Chocolate Chips
Directions:
- Preheat oven to 350º F.
- Line a 12×15-inch baking pan with parchment paper, leaving about 3 inches of paper overhanging 2 sides to use as handles to help lift the baked brownies out of the pan.
- Place the butter in a microwave-safe bowl, and cook on medium until the butter is about half melted, about 1 minute. Mash the butter with sugar until well combined.
- Stir in eggs one at a time, incorporating each one before adding the next.
- Mix in the vanilla and almond extracts.
- Sift the cocoa, flour, cinnamon, cayenne pepper and baking powder into a bowl. Sprinkle in the salt.
- Mix the flour and cocoa mixture into the butter and sugar mixture, stirring to blend well. Fold in the chocolate chips and pour the batter into the prepared baking pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out with moist crumbs, 20 to 25 minutes.
- Let cool in the pan, and use parchment paper handles to remove the brownies for slicing.
ChefSecret: Make it Authentic! If you can find Mexican cinnamon (canela) in a local ethnic store, use it in place of the traditional bottled ground cinnamon for a real holiday flavor.
Chocolate Doctor
Tags: Cinco de Mayo, Holiday Brownies
Posted in Chocolate, Desserts, Food, Historic Events, Holidays | Comments Off
|
