Archive for the ‘Desserts’ Category

The ChocolateDoctor’s Completely Flourless Chocolate Cookies (Low-Carb & Gluten-Free)

Friday, December 27th, 2013
Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011

If you looking for an after-holiday break from all the high-carbs and overly sweet cookies try my Completely Flourless Chocolate Cookies which are low-carb, gluten-free and, well… completely flourless. Choclatique Unsweetened Cocoa Powder is the perfect replacement for the flour and who can go wrong with that much cocoa?

You will need to use Choclatique Rouge Unsweetened Cocoa Powder for best results. It is a Dutch-processed cocoa powder that reduces some of the natural acids in cocoa. If you are not fearful of chocolate overdose, you can also add some sugar-free chocolate chunks to the cookies—I suggest Choclatique Sweet Deceit Dark Chocolate Pastilles, roughly chopped. A quarter cup is plenty.

This recipe is so simple, so… ready, set, prep and bake!

Prep Time: 30 minutes
Bake Time: 10 to 12 minutes
Total Time: 45 minutes
Yield: 8 Cookies

Ingredients:
2 large eggs
3 1/2 ounces unsalted butter, melted
1 teaspoon pure vanilla extract
3 1/2 ounces Choclatique Rouge Unsweetened Cocoa Powder
2 ounces Truvia, or similar granular sugar substitute
1/4 cup Choclatique Sweet Deceit Dark Chocolate Pastilles, roughly chopped (optional)

Directions:

  1. Preheat an oven to 375º F.
  2. Line a baking sheet with parchment paper.
  3. Lightly beat the eggs and mix with melted butter and vanilla extract.
  4. Mix the cocoa powder with Truvia.
  5. Combine dry and wet ingredients and mix thoroughly together.
  6. Add the chopped chocolate if using.
  7. Scoop, form and flatten 8 large cookies with your hands and place in the baking sheet.
  8. Chill the cookies in a refrigerator for 20 minutes to set the butter.
  9. Bake for 10-12 minutes.
  10. Transfer the cookies to wire rack and let them cool completely before eating.

ChefSecret: Slightly wet your hands before flattening to prevent sticking.

Note: Carb count is 1.5g net carbs, calories 160, if you’re counting.

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The ChocolateDoctor’s White Christmas Chocolate Mousse

Friday, December 20th, 2013
Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011

Irving Berlin wrote the lyrics and Bing Crosby first made it famous in the movie Holiday Inn. The song was almost cut because the studio thought it was too mushy—but better heads prevailed and thankfully, it didn’t wind up on the cutting room floor. Today, almost every child (and adult) seems to dream of a White Christmas. There is redemption and beauty with a fresh layer of snow that enhances the splendor of the winter season. Its beauty is peaceful as well as a refreshing scene to behold.

This Christmas, whether you live in Albany or Albuquerque, Las Vegas or Lancaster, you can enjoy a Choclatique White Christmas with my White Christmas Chocolate Mousse. This mousse recipe will have all your family and friends singing that very famous song.

Prep Time: 15 minutes
Cook Time: 10 minutes
Cooling Time: 2 to 4 hours
Yield: Serves 6 to 8

Ingredients:
12 ounces Choclatique Snowy White Chocolate, chopped
1 cup of heavy whipping cream
2 teaspoons corn starch
1 teaspoon pure vanilla extract
2 large egg whites
1/8 teaspoon cream of tartar
2 tablespoons granulated sugar
2 tablespoons Choclatique White Chocolate Curls, for garnish

Directions:

  1. In a medium sized sauce pan add the heavy cream and cornstarch, stir until smooth.
  2. Heat the cream to a low boil, stirring constantly, until the corn starch has thickened the cream.
  3. Remove from heat and add the vanilla extract and the chopped white chocolate.  Stir until smooth.
  4. Once the chocolate is melted, set aside to cool to room temperature.
  5. While the chocolate is cooling, add egg whites and cream of tartar to a mixing bowl.
  6. Whip the egg whites until just before soft peaks form.
  7. While still whipping the egg whites, sift in the sugar and whip until stiff peaks are formed.
  8. Fold the whipped egg whites into the cooled white chocolate mixture in thirds.
  9. Spoon into dessert dishes or leave in a glass bowl and refrigerate for 2-4 hours before serving.
  10. Top with white chocolate curls and garnish the plate with fresh berries.
  11. Eat, enjoy and sing!

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The ChocolateDoctor’s Chocolate Angel Food Cake

Wednesday, November 27th, 2013
Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011

Angel Food Cake is made with a large quantity of egg whites (usually the whites from about 11 to 13 eggs) without any shortening or leavening. Angel Food cake is thought to be a takeoff of a sponge cake or a Pennsylvania Dutch wedding cake. Indications are with the abundance of cake molds found in southeastern Pennsylvania, the angel food cake originated there in the early 1800s.

That said, some suspect the origins of Angel Food cake are very mysterious, all the more so since they seem to derive from the mysterious East. The theory is that a family who lived along the Atlantic Coast moved to a quiet place along the Hudson River and opened a boarding house. A friend presented one of the ladies of the family, who was remarkably skilled as a cake-baker, a recipe that had come to her from a friend in India. Sometime later, cake-baker of the family opened a bakery specializing in cakes, including the mysterious one from the East.

Prep Time: 15 minutes
Bake Time: 60 minutes
Cooling Time: 15 minutes
Total Time: 1 1/2 hours
Yield: Serves 8 to 10

Ingredients:
2 cups egg whites
1/4 teaspoon salt
1 1/4 teaspoons cream of tartar
1 1/4 cups granulated sugar
1 1/4 cups confectioners’ sugar
1 1/4 cups cake flour
1/4 cup Choclatique Natura Unsweetened Cocoa Powder, sifted
1 1/4 teaspoons pure vanilla extract

Directions:

  1. Preheat oven to 325º F.
  2. In a medium bowl, mix together the confectioners’ sugar, cake flour and cocoa. Sift together 3 times, and set aside.
  3. In a clean large bowl, whip the egg whites, salt and cream of tartar with an electric mixer on high speed until very stiff. Fold in white sugar 2 tablespoons at a time while continuing to mix. Fold in flour mixture, a little at a time, until fully incorporated. Stir in vanilla. Pour into a 10 inch tube pan.
  4. Run a knife or spatula around the perimeter of the pan and through the batter one time to reduce any air pockets formed when filling the pan.
  5. Bake for about 1 hour, or until cake springs back when lightly touched.
  6. Remove from the tube pan and let cool completely.
  7. To serve, paint a plate with a little chocolate sauce and drizzle a little chocolate sauce over the top.

ChefSecret: Cream of tartar or potassium bitartrate (also known as potassium hydrogen tartrate) crystallizes in wine casks during the fermentation of grape juice, and can precipitate out of wine in bottles. The crystals (wine diamonds) will often form on the underside of a cork in wine-filled bottles that have been stored at temperatures below 10 °C (50 °F), and will seldom, if ever, dissolve naturally into the wine. In its ground powder form it is the perfect stabilizer for egg whites and whipped cream.

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The ChocolateDoctor’s Old Fashioned Chocolate Ginger Cookies With White Cream Fondant Icing

Friday, November 15th, 2013
Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011

Ginger cookies are such a delight around the holidays and these chocolate-ginger cookies are no exception! Home-baked ginger cookies were the rage in the 1950s and are making a comeback right now. The richness of the chocolate and the vibrancy of the exotic spices are extraordinary. If you’ve never had a chocolate and ginger cookie combination, it will quickly become one of your favorites. In fact, people who don’t even like ginger love these soft, cakey cookies. The white cream fondant icing is the perfect topping for these cookies. Call me the Ginger Bread Man!

Prep Time: 10 minutes
Chill Time: 1 hour
Baking Time: 9 to 10 minutes
Cooling Time: 10 minutes
Ready in: 1 hour 30 minutes
Yield: About 12 Cookies

Ingredients:
1/4 unsalted butter, softened
1/4 cup granulated sugar
1 large egg
1/2 cup black strap molasses
1 teaspoon baking soda
1/2 cup hot tap water
2 cups all-purpose flour
1/4 cup Choclatique Natura Unsweetened Cocoa Powder
1/2 teaspoon kosher salt
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon cinnamon

For the Cream Fondant Icing:
3/4 cup confectioner’s sugar
1/4 teaspoon pure vanilla extract
1 tablespoon whipping cream

Directions:
For the Cookies:

  1. Preheat the oven to 400º F.
  2. Prepare a baking sheet with parchment paper or very lightly grease the baking sheet.
  3. In a large mixing bowl, beat together the softened butter, sugar, egg, and molasses.
  4. Dissolve the baking soda in the hot water and add to the mixture.
  5. Add the flour, cocoa powder, salt, ginger, nutmeg, cloves and cinnamon and mix well.
  6. Cover the bowl with plastic wrap to chill the dough for at least one hour to let it rest.
  7. Drop 1/4 cup mounds of the chilled dough on the prepared baking sheet—spaced well apart to allow for spreading.
  8. Bake 7 to 8 minutes until they are set; when lightly touched with a finger almost no imprint remains. While they are still slightly warm, frost with Cream Fondant Icing.

For the Cream Fondant Icing:
Mix all the ingredients together and whip it until it is well blended.

ChefSecret: Remember, real butter makes the best cookies.

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The ChocolateDoctor’s Chocolate Dutch Baby Pancake

Friday, November 8th, 2013
Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011

My first introduction to Dutch Baby pancakes was the cover of Sunset Magazine years ago. It was the pretty cover shot that caught my attention. Within a week it was on the brunch menu at my Palm Grill Restaurant in Burlingame, California. It looked as good coming out of the kitchen as it did on the Sunset cover. The problem was the time it took to bake and the amount of oven space that was available. We got so many orders that it became a bottleneck in the kitchen. So now it is reserved for special guests at home. Dutch Baby Pancakes are not only for breakfast or brunch but are great for dessert as well, especially with the addition of Choclatique Chocolate.

Chocolate Dutch Baby Pancakes combine the light, eggyness of a popover with the tenderness of a crêpe. There is a secret to making it perfect every time. It is the combination of the light, thin batter and a piping hot skillet. When these two forces are in motion you get a giant, puffy pastry that begs to climb out of the pan. To be served immediately.

Prep Time: 15 min
Bake Time: 25 min
Yield: 1 pancake / 4 servings

Ingredients:
3/4 cup whole milk, room temperature
3 large eggs, room temperature
1/3 cup all-purpose flour
1/4 cup Choclatique Rouge Unsweetened Cocoa Powder, sifted
1/4 teaspoon coarse sea salt
1/2 teaspoon cinnamon
1/2 teaspoon pure vanilla extract
1/4 teaspoon almond extract
1/4 cup granulated sugar
2 tablespoons unsalted butter
3 tablespoons powdered sugar, for dusting
Strawberries, Blackberries, Boysenberries or Choclatique Semi-Sweet Chocolate Mini Chips for serving, optional

Directions:

  1. Preheat an oven to 425º F for about 20 minutes before you are going to bake. It has to be a very hot oven.
  2. In a blender, combine the milk, eggs, flour, cocoa powder, salt, cinnamon, vanilla extract, almond extract and granulated sugar. Blend until well combined, about 1 minute.
  3. In a large cast-iron skillet or a non stick sauté pan, (I used a medium size paella pan), melt the butter in the oven until it just about to brown.
  4. Working quickly, pour the batter into the very hot skillet and immediately transfer back to the oven.
  5. Bake until puffed and set, about 20 to 25 minutes. Remove from oven and dust with powdered sugar. Serve immediately with berries and or chocolate chips if desired.

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The ChocolateDoctor’s Chocolate Bread Pudding with Bourbon Pecan Sauce

Thursday, October 24th, 2013
Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011

Bread pudding is a bread-based dessert popular in many countries’ cuisines. In other languages, its name is a translation of “bread pudding” or even just “pudding,” for example “pudín” or “budín” in Spanish.

There is no fixed recipe, but it is usually made using stale or left-over bread, and some combination of ingredients like milk, eggs, sugar or syrup to make custard, along with dried fruit and spices such as cinnamon, nutmeg, mace or vanilla. As you might expect, I prefer to add lots of Choclatique chocolate. The bread is soaked in the custard, mixed with the other ingredients and then baked.

It may be served with a sweet sauce of some sort, such as chocolate, whiskey, rum or caramel sauces, but is typically sprinkled with sugar and eaten warm in squares or slices. In Canada it is often made with maple syrup. In Malaysia, bread pudding is eaten with custard sauce. In Hong Kong, it is typically served with vanilla cream or ice cream.

Prep Time: 15 minutes
Bake Time: 45 minutes
Ready In: 60 minutes
Yield: 12 servings

Ingredients:
For the Sauce:

1 1/4 cups granulated sugar
1/2 cup water
1/4 cup light corn syrup (Karo)
1 tablespoon lemon juice
1 1/4 cups heavy whipping cream
1 cup chopped toasted pecans
2 tablespoons bourbon

For the Pudding:
2 cups whole milk
2 cups heavy whipping cream
1 cup granulated sugar
8 ounce Choclatique Private Reserve Dark Chocolate
8 large eggs
1 tablespoon pure vanilla extract
1 pound egg bread, sliced into 1 inch pieces

Directions:
To Make the Sauce:

  1. In a heavy large saucepan stir 1 1/4 cups sugar and water over medium heat until sugar dissolves.
  2. Mix in the corn syrup and lemon juice. Increase the heat and boil without stirring until syrup turns deep amber brushing down sides of the pan with wet pastry brush and swirling the pan occasionally.
  3. Remove from the heat and pour in 1 1/4 cups cream (Be Careful—The Mixture Will Bubble Up).
  4. Stir over low heat until the caramel is melted and smooth.
  5. Increase the heat and boil until the sauce is reduced to about 1 2/3 cups, stirring often, about 4 minutes.
  6. Remove from heat; mix in pecans and bourbon; set aside.

To Make the Pudding:

  1. Preheat oven to 350º F.
  2. Combine the milk, 2 cups of cream and 1 cup of sugar in a medium saucepan over medium high heat, stir until the sugar dissolves and the mixture comes to boil. Remove from heat, add the chocolate; stir until smooth. Let the mixture cool for about 5 minutes.
  3. In large bowl beat the eggs with the vanilla extract to blend. Gradually whisk in cooled chocolate mixture.
  4. Add the bread cubes and let them stand until bread absorbs some of the custard, stirring occasionally, about 60 minutes. Transfer mixture to a 13 x 9 x 2-inch glass baking dish. Cover with foil.
  5. Bake until set in center, about 45 minutes.
  6. Remove the foil to lightly brown the top; no more than 5 minutes. Remove from the oven and cool on a wire rack.
  7. Serve pudding warm or at room temperature with warm sauce.

ChefSecret: For the bread I like to use stale challah (Jewish egg bread), brioche (French egg bread) or even King’s Hawaiian Bread with the crusts removed. In a pinch you can use stale French bread also remembering to remove the crust. Using stale bread give the pudding a little more texture and bite.

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The ChocolateDoctor’s Chocolate Cake Doughnuts

Friday, October 11th, 2013
Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011

Everyone loves doughnuts because there are so many wonderful flavors from which to choose. There are the warm raised, glazed doughnuts—the flavor that made Krispy Kreme famous—frosted vanilla, cherry, strawberry, maple and even flavors with sprinkles and decoratifs. You can buy a cruller, a cinnamon twist or even an apple fritter that is made with leftover scraps and pieces layered with canned apple pie filling. And then there’s iced chocolate cake doughnuts.

There is a famous doughnut shop nearby Los Angeles International Airport. This iconic landmark is located in the heart of Inglewood and has been featured in countless films, music videos, and even inspired the landscape of Springfield, where Homer Simpson and the gang call home. If you get there just as the doughnuts are just coming out of the fryer, they have a wonderful texture providing a great, crunch in every bite. That’s when these magic circles of fried dough are at their peak of perfection. I think you’ll find with my doughnut recipe you will get that special fresh-out-of-the-oil CRUNCH every time.

Prep Time: 10 minutes
Rest Time: 15 minutes (the dough, not you)
Fry Time: 3 minutes
Ready In: 30 minutes
Yield: 12 Doughnuts and 12 Doughnut Holes

Ingredients:
1 3/4 cups + 2 tablespoons all-purpose flour
1/4 cup Choclatique Rouge Unsweetened Cocoa Powder
2/3 cup granulated sugar
3/4 teaspoon salt
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cardamom
3 tablespoons melted butter
1/3 cup Choclatique Semi-Sweet Chocolate Mini Chips
1/2 cup whole milk
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1 large egg, beaten
1 quart oil for frying
3 tablespoons of confectioner’s sugar
1 tablespoon Choclatique Rouge Unsweetened Cocoa Powder

Directions:

  1. In a large bowl, sift together 1-3/4 cups flour, cocoa powder, sugar, salt, baking powder, cinnamon, nutmeg and cardamom.
  2. Cut in the butter and the mini chocolate chips until crumbly.
  3. Stir in the milk, extracts and egg until smooth.
  4. Lightly knead the dough in the bowl and then turn out onto a lightly floured surface. Roll to 1/4-inch thickness.
  5. Cut with a doughnut cutter, or use two round biscuit cutters of different sizes. Cover the dough with a damp kitchen towel for 15 minutes to allow the dough to rest.
  6. Heat the oil in deep-fryer or large pot to 375º F. Use a frying thermometer to make sure the temperature is correct.
  7. Carefully drop doughnuts and doughnut holes into hot oil, a few at a time. Flip them over after about 30 seconds to make sure they round on both sides.
  8. Fry for about 3 minutes, turning once more until both sides are golden brown.
    Do not overcrowd pan or oil may overflow causing a fire hazard.
  9. Drain on the fried doughnuts on paper towels.
  10. Combine confectioner’s sugar and cocoa powder together and then dust doughnuts with the mixture or frost with your favorite chocolate glaze.

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Cherry-Chocolate Fondue

Friday, October 4th, 2013
Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011

We’ve all done it—dunked a piece of fruit, cake square or cookie into hot fudge or chocolate sauce—and loved it. The Swiss originally called Fondue Käss mit Wein zu kochen, but that’s a little long-winded for a national dish. Actually, the original fondue dishes were popularized with cheese being the key ingredient. Fondue’s origins stem from an area that covers Switzerland, France (Rhone Alps) and Italy (Piedmont and Aosta valley), but today fondue can be found throughout Europe.

After World War II, “fondue” has been generalized to other dishes in which a food is dipped into a communal pot of hot liquid. One such dish is chocolate fondue, in which pieces of fruit or cake are dipped into a melted chocolate mixture. You’ll find in this simple recipe the brandy gives it the fondue sparkle; the coffee gives depth and the cinnamon gives it definition. If you drop a piece of fruit or cake into the fondue pot you must kiss everyone of the opposite sex.

Prep Time: 5 minutes
Cook Time: 10 minute
Ready In: 15 minutes
Serves: 6 people

Ingredients:
4 tablespoon heavy cream
1 cup Choclatique Heirloom Milk Chocolate Pastilles
1 cup Choclatique Dark Chocolate Chips
2 tablespoons cherry brandy
1 tablespoon strong brewed coffee
1/8 teaspoon ground cinnamon

Directions:

  1. Heat the cream in a fondue pot over a low flame (or in a saucepan over low heat).
  2. Add the 2 types of chocolate chips, brandy, coffee and cinnamon.
  3. Heat until melted, stirring occasionally. Serve at once.

ChefSecret: This is the perfect fondue for dipping fresh fruit—apples, pears or pineapple during the fall and winter holiday season and stone fruit (peaches, apricots or nectarines), honeydew, cantaloupe during the spring and summer months.

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Chocolate, Chocolate Chip Cannoli

Monday, September 30th, 2013
Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011

Cannoli originated in Sicily, at the southern tip of Italy. Kind of like an Italian cheesecake in a tube, it is an essential part of Sicilian culture. Throughout the years cannoli has become as popular in America as they are in Italy.

Cannoli has two parts—the tube-shaped shells of fried pastry dough and a filling of sweet, creamy flavored ricotta. Cannoli range in size from “cannulicchi,” no bigger than a little finger, to large diameter, cigar-sized proportions.

My recipe adds chocolate flavor to the traditional ricotta cream filling. While they take about an hour or so to make they’re certainly worth it as a finale to a simple bowl of meatballs and spaghetti or a great Italian culinary feast. Wow! Now that’s Italian!

Prep Time: 15 minutes
Cook Time: 45 minutes
Ready In: 60 minutes
Yield: 10-12 Stuffed Cannoli

Ingredients:
For the Shells:

2 cups all-purpose flour
1 teaspoon granulated sugar
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons shortening
1 egg white (large egg)
3/4 cup red wine (inexpensive Chianti will do nicely)
1 1/2 quarts oil for deep frying

For the Filling:
1 1/2 pounds ricotta cheese
1/2 cup sifted confectioners’ sugar
1/4 cup Choclatique Rouge Unsweetened Cocoa Powder
2 teaspoons pure vanilla extract
3/4 cup Choclatique Semi-Sweet Chocolate Mini Chips
1 1/2 tablespoons chopped, candied orange peel
1/4 cup rough chopped, roasted pistachio nuts
1/2 cup ground, roasted pistachio nuts

Directions:
To Make the Cannoli Shells:

  1. In a medium bowl, stir together the flour, sugar, salt, cinnamon and nutmeg. Blend in the shortening and egg white. Add the red wine one tablespoon at a time until the mixture forms a ball. Knead the dough just to bring it together. Cover and let rest for half an hour.
  2. Heat oil in deep-fryer to 375º F.
  3. Divide dough in half. On a lightly floured surface, roll the dough out to 1/8 inch thickness. Cut into 4 inch long ovals. Using a fork or pairing knife, poke holes in the ovals to prevent puffing.
  4. Place a metal cannoli tube onto the oval lengthwise and roll up with edges overlapping; seal with a dab of egg white.
  5. Fry cannoli shells 2 or 3 at a time in the hot oil. When golden brown and lightly blistered, remove from the oil to drain on paper towels. Remove tubes.

To Make the Cannoli Filling:

  1. In a medium bowl, mix together the ricotta cheese, confectioners’ sugar and cocoa powder. Fold in the vanilla extract, chocolate chips, candied orange peel and chopped pistachios.
  2. Chill the ricotta mixture for at least half an hour before filling shells.
  3. Drain off any excess liquid and spoon the filling into a pastry bag.
  4. Carefully fill the cannoli shells and smooth off at the edges.
  5. Dip the open ends of the filled cannoli in the ground pistachios so that it clings to the cheese filling.
  6. Keep refrigerated until ready to serve.

ChefSecrets: The shells can be made a day or two ahead of time and held in an air tight container. For a creamier filling, replace 8 Oz. of the ricotta cheese with 8 Oz. of mascarpone cheese or cream cheese.

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From Rome with Love

Friday, September 20th, 2013
Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011

The earliest known reference to “French” toast is actually found in the Apicius, a collection of Roman recipes written in ancient Latin or Vulgar dating back to the 4th century. The recipe directs the “house slave cook” to soak the bread in milk—not eggs—although the ancient editor suggests eggs might make it richer. The dish doesn’t next appear until it is listed as a 14th-century German recipe under the name “Arme Ritter.”

There are references to recipes for “pain perdu” in several 15th-century English books. A 1660 recipe for “French Toasts” is different, but is nothing more than toasted bread soaked in wine, sugar, and orange juice. A similar dish, suppe dorate, was popular in the Middle Ages in England, although it is rumored that the English might have stolen the recipe from the Normans who had a dish called tostees dorees.

French toast topped with maple syrup, fresh fruit and whipped cream is a rather American recipe. Slices of bread are soaked or dipped in mixture of beaten eggs and milk or cream. The slices of egg-coated bread are fried on both sides until they are browned and cooked through. Day-old bread is often recommended by chefs because stale bread will soak up more egg mixture without falling apart.

The cooked slices are often topped with jam, butter, peanut butter, honey, maple syrup, golden syrup, fruit syrup, molasses, apple sauce, whipped cream, fruit, chocolate, cinnamon-sugar, yogurt, powdered sugar, marmalade and even ice cream topped with toasted pecans or almonds.

Stuffed French toast is a sandwich of two pieces of French toast filled with bananas, strawberries, or other fruit. It is usually topped with butter, maple syrup, and powdered sugar. But now there are Chocolate French Toast Sandwiches which can be served as a great breakfast or brunch entrée or an elegant dinner-time dessert.

Chocolate French Toast Sandwiches

In my family when I was growing up French toast was considered a weekend treat. I loved the flavors of the eggy custard blended with sandwich bread and topped with maple syrup and dusted with confectioners’ sugar. In this recipe I take it one step further to create a wonderful, chocolaty, Authentically American cousin of the original French toast.

Ingredients:
8 large eggs
1/4 cup confectioner’s sugar
1 teaspoon pure vanilla extract
1/4 cup Choclatique Rouge Unsweetened Cocoa Powder
1/2 cup half and half
8 slices of brioche bread, thick sliced (day old or stale bread works best)
6 tablespoons butter
3 tablespoons honey
1/2 cup Choclatique Dark Chocolate Chips
1 banana thinly sliced
1/3 cup chocolate syrup

Directions:

  1. In a blender jar mix together the eggs, sugar, vanilla extract, cocoa powder and half and half until the cocoa powder is completely absorbed, about 3 minutes, to make the chocolate custard. Pour the mixture in a large glass roasting pan.
  2. Place the cut brioche slices in the roasting pan to absorb the egg custard; after about 30 seconds gently turn the pieces over to absorb the rest of the custard.
  3. Using a large skillet or griddle, melt the butter and honey; when bubbly carefully place the bread in the skillet and sauté until lightly crisp and then turn over to cook the other side.
  4. Place a 1/4 cup of the chips on four of the slices of brioche and top with the other slices. After the chocolate chips melt top each with a few slices of cut banana and drizzle with chocolate syrup.
  5. Cut diagonally and serve immediately.

ChefSecret: Can’t find brioche bread? Use thick cut white bread, Texas toast or Jewish challah bread. In place of the bananas you can substitute fresh berries or sliced grilled peaches in the summer months.

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