Archive for the ‘Chocolate’ Category

The ChocolateDoctor’s Double Chocolate-Orange Pound Cake

Friday, January 13th, 2017
Ed Engoron, Co-Founder of Choclatique
Author of Choclatique—150 Simply 150 Elegant Desserts, Running Press

Everyone loves a good pound cake. Yes, I said everyone! What makes a good pound cake even better? CHOCOLATE, of course.

History tells us that pound cakes were made on the great western migration when the prairies were crossed by covered wagon. This was an easy cake to bake in a Dutch oven over a campfire and got its name because the pound cake required a pound of butter, a pound of flour, a pound of sugar and a pound of eggs. There have been many variations made to the traditional recipe, but even after all these years it’s still one of the most beloved cakes around.

My Double Chocolate-Orange Pound Cake is a cocoa and chocolate chip version of an old-fashioned pound cake. It’s not too sweet and is sprinkled with chocolate chips throughout. I serve it “naked” with a light dusting of powdered sugar or with ice cream or whipped cream. It’s also great toasted and buttered for breakfast.

Many pound cakes are from old-fashioned recipes handed down from generation to generation. This one is fresh from the ChocolateDoctor; my somewhat dense chocolate pound cake is baked in a 10-inch Bundt pan or two (2) loaf pans.

Preparation time: 20 minutes
Bake time: 45 to 60 minutes
Yields: 1 large 10-inch tube cake (angel food cake pan) or 2-10-inch x 5-1/2-inch loaf cake

Ingredients:
3 sticks unsalted butter, room temperature, plus 2 tablespoons more for coating the pan(s)
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup Choclatique Natura Cocoa Powder, sifted
2 tablespoons Choclatique Black Onyx Powder, sifted
1/2 cup vegetable shortening (Crisco)
3 cups sugar
5 large eggs, room temperature
1 cup whole milk
8 tablespoons orange juice (or 4 tablespoons frozen orange juice concentrate)
2 teaspoons pure vanilla extract
1-1/2 tablespoons fresh orange zest, finely grated
1 cup Choclatique Dark Chocolate Chips

Options for toppings:
Confectioner’s Sugar
Vanilla ice cream, for serving
Chocolate ice cream, for serving
Grand Marnier whipped cream

Directions:

  1. Preheat the oven to 350°F.
  2. Heavily coat a 10-inch tube pan with butter.
  3. Whisk the flour, baking powder, salt and cocoa powders together. Set aside.
  4. Using an electric mixer, cream the butter and the shortening with the sugar until fluffy about five minutes.
  5. Combine the milk and the orange juice together.
  6. Add the eggs one a time, beating well after each addition. With the mixer on low speed gradually add the flour mixture and the milk mixture alternately, beginning and ending with the flour.
  7. Add the vanilla extract and the orange zest.
  8. Fold in the chocolate chips.
  9. Pour the batter into the prepared pan and bake for 1 hour. Check the progress by inserting a toothpick into the cake until it comes out nearly clean.
  10. Cool the cake in the pan for 30 minutes before turning it out onto a wire rack to cool completely.
  11. Slice the cake and serve topped with any of the options above.

ChefSecret: You can easily cut this recipe in half; check you bake times.

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The ChocolateDoctor’s Chocolate-Vanilla Bean Sugar Crinkles

Friday, January 6th, 2017
Ed Engoron, Co-Founder of Choclatique
Author of Choclatique—150 Simply 150 Elegant Desserts, Running Press

Here’s a quick way to turn a good sugar cookie into a great, yummy chocolate sugar crinkle. The two magic ingredients are Choclatique Onyx Unsweetened Cocoa Powder, the darkest of cocoa powders, and Choclatique Dark Chocolate Ganache Sauce, the newest addition to our growing number of ganache sauces. This is a quick, anytime cookie recipe.

Prep time: 25 minutes
Rest time (this is resting time for the dough, not for you): 10 minutes
Bake time: 12 to 14 minutes
Yield: 60 cookies

Ingredients:
3 cups all-purpose flour
2 tablespoons Choclatique Onyx Unsweetened Cocoa Powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups granulated sugar
1 cup (2 sticks) unsalted butter, softened
3 tablespoon Choclatique Dark Chocolate Ganache Sauce
1/2 teaspoon pure vanilla extract
1 teaspoon vanilla bean seeds
2 large eggs, room temperature
1 cup confectioners’ sugar (see ChefSecret below)
Additional powdered sugar for sprinkling, if desired

Directions:

  1. Preheat an oven to 325°F.
  2. In medium bowl, whisk the flour, cocoa powder, baking powder, baking soda and salt together and set aside.
  3. In large bowl, cream the granulated sugar, softened butter, chocolate syrup and vanilla bean seeds with electric mixer on medium speed about 1 minute or until fluffy; scrape side of bowl.
  4. Beat in eggs, one at a time, just until smooth.
  5. On low speed, beat flour mixture into sugar mixture until well blended. Cover and let dough stand at room temperature 10 minutes.
  6. Shape dough into 60 (1-1/4-inch) balls.
  7. In small bowl, place 1 cup confectioners’ sugar. Roll each cookie in confectioners’ sugar; shake off excess.
  8. Place on ungreased cookie sheets 2 inches apart.
  9. Bake 12 to 14 minutes or until edges are until light brown.
  10. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, at least 15 minutes.
  11. Sprinkle with additional powdered sugar.
  12. Store in airtight container at room temperature.

ChefSecret: I sometimes use crystalline or raw sugar instead of confectioners’ to add a different look and crunch to the crinkles. In fact, with the number of cookies this recipes produces (about 60) you can make them it half and half.

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The ChocolateDoctor’s Portuguese Creamy Chocolate Tart (Pastéis de Nata au Chocolat)

Thursday, December 29th, 2016
Ed Engoron, Co-Founder of Choclatique
Author of Choclatique—150 Simply 150 Elegant Desserts, Running Press

You can find pastéis de nata in most any Portuguese bakery. It is a creamy custard tart (slightly burnt on the edges) that must be the national favorite.

I wanted to make a chocolate version of the tart for my friends in Lisbon. Chef Vitor Sa Esteves told me, “Creamy tarts, sim; chocolate tarts, não. They are never served in Lisbon. They are a regional dessert found mainly in the Azores.” So Vitor and I gathered all of the ingredients to give it a go and within an hour we were eating warm, crisp, creamy pastéis de nata au chocolat.

Prep time: 20 minutes
Bake time: 35 to 40 minutes
Cool time: 2 hour
Chill time: 2 hours
Yield: 9-inch tart

Ingredients:
For the pastry shell:

1 vanilla bean
1 large egg yolk, room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon almond extract
1/2 cup confectioners’ sugar, sifted
2 tablespoons toasted whole blanched almonds
3/4 cup all-purpose flour, sifted plus more for rolling
Pinch of salt
5 tablespoons unsalted butter, room temperature

For the filling:
3/4 cup heavy cream
1/3 cup milk
1/4 cup granulated sugar
1 cup dark chocolate ganache (see recipe), room temperature
1 large egg, lightly beaten
1/2 teaspoon Choclatique Rouge Unsweetened Cocoa Powder, for sifting over the top

Directions:
For the pastry shell:

  1. Flatten the vanilla bean with the broad side of a large knife and then slit it in half lengthwise. With a small spoon, scrape the seeds into a small bowl. Add the egg yolk and stir to blend. (Discard the bean or bury it in a canister of granulated sugar to flavor it.)
  2. Add the vanilla and almond extracts and stir to blend.
  3. In the bowl of a food processor fitted with the metal blade, mix together the sugar and almonds and process until the nuts are finely ground.
  4. Add the flour and salt and pulse to blend.
  5. Cut the butter into pieces, add to the food processor and pulse until the mixture resembles coarse crumbs.
  6. Add the egg yolk and pulse just until the dough begins to hold together. Do not over process; the dough should not form a ball.
  7. Turn the dough out on a lightly floured surface and very gently pat the dough into a disk, handling it as little as possible.
  8. Wrap the dough in plastic wrap and refrigerate for at least 1 hour or until well chilled.
  9. Butter the bottom and sides of a 9-inch fluted tart pan with a removable bottom.
  10. On a lightly floured surface, roll out the chilled dough into an 11-inch round. If the dough sticks to the rolling pin, rub some flour on the pin.
  11. Transfer the dough to the prepared pan and gently press it against the sides, allowing about a 1/2-inch of dough to hang over the rim. With a fork, prick the bottom of the dough all over and refrigerate the crust again for at least 1 hour.
  12. Preheat the oven to 350°F. Set the tart pan on a cookie sheet and bake in the middle of the oven for about 5 minutes, until the pastry just begins to firm up. Remove from the oven and, with a sharp knife, carefully cut off and discard the overhanging pastry to make a smooth, even rim.
  13. Return the shell to the oven and bake for about 15 minutes longer, until the pastry is nicely browned. Transfer to a cooling rack and let cool the crust completely before filling.
  14. Do not turn off the oven.

For the filling:

  1. In a medium saucepan, bring the cream and milk to a simmer. Remove from the heat, add the Dark Chocolate Ganache and stir until melted.
  2. Let the mixture cool to lukewarm and then whisk in the egg until thoroughly blended.
  3. Pour the custard into the pastry shell and bake in the middle of the oven until the filling is almost set but still trembling in the center, 12 to 15 minutes. Transfer the pie to a wire rack to cool.
  4. Sift the cocoa powder over the tart and serve warm or at room temperature.

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Double Fudge Cream Cheese Brownies

Friday, December 23rd, 2016

The ChocolateDoctor’s Christmas Cookie Recipes

For the brownies:
1 cup butter
4 ounces Choclatique Midnight Unsweetened Baking Chocolate Pastilles
2 cups sugar
1-1/2 cups all-purpose flour
4 each eggs, slightly beaten
1 teaspoon salt
1 teaspoon baking powder
2 teaspoon pure vanilla extract
1 cup Choclatique Dark Chocolate Chips

For the filling:
1/4 cup granulated sugar
2 tablespoon unsalted butter, softened
3 ounces cream cheese, softened
1 large egg
1 tablespoon all-purpose flour
1/2 teaspoon pure vanilla extract


Preheat oven to 350°F. In a 2-quart saucepan combine the butter and the unsweetened chocolate. Cook over medium heat, stirring occasionally, until melted (4-6 minutes). Stir in remaining brownie ingredients except for chocolate chips. Fold in chocolate chips last. Spread half of batter into greased 13 x 9-inch baking pan. In a small bowl stir together all filling ingredients. Spread over brownie mixture. Spoon remaining brownie batter over cream cheese mixture. (Batter will not entirely cover cream cheese mixture—that’s okay). Bake for 30-35 minutes or until brownies begin to pull away from sides of pan. Cool and cut into bars.

Ed’s Note: Every year at holiday time we get hundreds of recipes using our Choclatique Chocolate. They get saved on the computer for just this time of year. This recipe was submitted courtesy of Joan Vieweger, The California Kitchen, Los Angeles, California.

From The Choclatique Holiday Recipe Card Collection

Chewy Noels

Thursday, December 22nd, 2016

The ChocolateDoctor’s Christmas Cookie Recipes

2 tablespoon unsalted butter
2 large eggs
1 cup brown sugar, firmly packed
5 tablespoon all-purpose flour
1/8 teaspoon baking soda
1 cup walnuts or pecans, chopped
1/2 cup Choclatique Milk Chocolate Chips
1 teaspoon pure vanilla extract
1/4 cup confectioners’ sugar


Preheat oven to 350°. Melt butter in a 9 inch square baking pan over low heat. Take off stove and set aside. In a mixing bowl, beat eggs slightly. Combine brown sugar, flour, soda, nuts and chocolate; stir into beaten eggs. Add vanilla extract. Pour this mixture over melted butter. Do not stir. Slide baking pan into oven and bake about 20 minutes or until batter springs back from touch and gently pulls from the pan. (Don’t let overcook or brown.) Remove from oven and sprinkle surface with sifted confectioner’s sugar or cut into pieces and roll in sugar.

Ed’s Note: Every year at holiday time we get hundreds of recipes using our Choclatique Chocolate. They get saved on the computer for just this time of year. This recipe was submitted by Ralph Schubert, courtesy of Claudia Oglethorpe, Los Angeles, California.

From The Choclatique Holiday Recipe Card Collection

Chewy Fruit Bars

Wednesday, December 21st, 2016

The ChocolateDoctor’s Christmas Cookie Recipes

1/2 cup vegetable shortening
1 cup granulated sugar
1 large egg
1/4 cup molasses
1/4 cup water
1/2 teaspoon pure vanilla extract
2 teaspoon cinnamon, ground
1/4 teaspoon nutmeg, ground
2 teaspoon ginger,ground
1 teaspoon allspice or cloves
1/8 teaspoon mace, ground
1/4 teaspoon sea salt
3 to 3-1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 cup raisins or dried apricots, chopped
1 cup pitted dates or prunes, chopped
1/2 cup Choclatique Dark Chocolate Chips
3/4 cup walnuts, chopped
1 tablespoon evaporated milk


Grease 2 baking sheets. In a large bowl, beat together shortening, sugar and egg until creamy. Add molasses, water, vanilla, cinnamon, nutmeg, ginger, allspice or cloves, mace and salt, beating well. Add flour and baking soda and stir until well blended. Stir in fruits, nuts and chocolate chips. Refrigerate dough until no longer sticky, one hour or more. Preheat oven to 350°F. Divide dough into four equal portions. Shape each portion into a log 14 inches long and 1 inch in diameter. Place two logs on each greased baking sheet. Pat down each log until flat and each strip is 2 inches wide. Brush tops with evaporated milk. Bake for 15-17 minutes or until golden. Cool 15 minutes on pan and then cut into 1 inch diagonal pieces. Cool completely. Note: If not sweet enough for your taste, frost with a thin glaze of white chocolate-butter icing.

Ed’s Note: Every year at holiday time we get hundreds of recipes using our Choclatique Chocolate. They get saved on the computer for just this time of year. This recipe is courtesy of Carolyn Olenius, Los Angeles, California.

From The Choclatique Holiday Recipe Card Collection

White Chocolate Cashew Shortbread

Tuesday, December 20th, 2016

The ChocolateDoctor’s Christmas Cookie Recipes

2 cups cake flour, sifted
1/2 teaspoon baking powder
1 cup unsalted butter (2 sticks)
1/2 cup confectioner’s sugar
1 cup cashews, salted, chopped
1/2 cup Choclatique White Chocolate Chips, Chopped


Preheat oven to 375°F. Sift flour and baking powder together; set aside. Cream butter until soft, then work in sugar with your hands until smooth. Stir in flour mixture and blend well. Stir in cashews and chocolate chips. Chill at least one hour. Divide dough in half and roll dough one portion at a time about 1/3-inch thick on lightly floured board or pastry cloth. Refrigerate other half until ready to roll. Work fast. Cut into 1-1/2 inch squares. Place on an ungreased cookie sheet. Bake at for 15 minutes. Cool on wire racks.

Ed’s Note: Every year at holiday time we get hundreds of recipes using our Choclatique Chocolate. They get saved on the computer for just this time of year. This recipe is courtesy of Marjorie Dupree, Torrance, California

From The Choclatique Holiday Recipe Card Collection

Old-Fashioned Anise Snaps

Friday, December 16th, 2016

The ChocolateDoctor’s Christmas Cookie Recipes

1 cup, plus 2 tablespoons unsalted butter
1 cup granulated sugar
1 cup brown sugar, packed
1 large egg
1 teaspoon maple extract
2-1/2 cups all-purpose flour
3 tablespoons
Choclatique Natura Unsweetened Cocoa Powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cloves, ground
1/2teaspoon cinnamon, ground
1 tablespoon anise seed, finely crushed
1/2 cup pecans, finely chopped


Preheat oven to 375°F. Cream together butter, sugar, brown sugar, egg and maple extract. Sift together flour, cocoa powder baking soda, salt, cloves and cinnamon. Slowly stir dry ingredients into butter mixture. Fold in anise seed and pecans. Divide dough in half. Shape into two 10 inch rolls. Wrap and chill at least four hours. Cut into 1/4 inch slices. Place on ungreased sheet pan. Bake for 10-12 minutes.

Ed’s Note: Every year at holiday time we get hundreds of recipes using our Choclatique Chocolate. They get saved on the computer for just this time of year. This recipe is courtesy of Judy Gillham, Whittier, California.

From The Choclatique Holiday Recipe Card Collection

Amaretto Cookies

Thursday, December 15th, 2016

The ChocolateDoctor’s Christmas Cookie Recipes

1/2 cup Amaretto liqueur
2/3 cup dark brown sugar
1/2 cup unsalted butter (no substitutes—I use Plugra)
1/2 cup all-purpose flour, un-sifted
2 tablespoons Choclatique Natura Unsweetened Cocoa Powder
1 cup pecans, finely chopped


Preheat oven to 350°F. Combine Amaretto, sugar and butter in a saucepan and bring to a boil. Remove from heat and stir in flour and cocoa powder, whisk until all lumps are gone, then stir in pecans until well blended. Let this mixture sit for 5-10 minutes. You’ll have the best results if you use a heavy gauge non-stick baking sheet for this procedure. Drop by level teaspoon on cookie sheet only six cookies at a time. The mixture spreads while baking. Bake for 8-10 minutes until brown and bubbly. Cool 1 minute on sheet. While still warm, work quickly removing each cookie and rolling it up immediately (barely overlapping ends). Place the cookies on a cool surface. Note: They become very fragile as they cool and become crisp. If the cookies become too hard to roll, return them to the oven for a minute. Store in an air-tight container. They freeze very well.

Ed’s Note: Every year at holiday time we get hundreds of recipes using our Choclatique Chocolate. They get saved on the computer for just this time of year. This recipe is courtesy of Courtesy of Sandy Hudson, Fountain Valley, California.

From The Choclatique Holiday Recipe Card Collection

Zucchini-Chocolate Brownies

Wednesday, December 14th, 2016

The ChocolateDoctor’s Christmas Cookie Recipes

1-1/2 cups granulated sugar
1/2 cup vegetable oil
2 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon sea salt
1 1/2 teaspoon baking soda
1/2 cup Choclatique Rouge Unsweetened Cocoa Powder
2 cups zucchini, ground, drained
1/2 cup walnuts, chopped (optional)


Combine sugar, oil and vanilla. Slowly add in flour, salt and baking soda. Mix in cocoa. Finally, stir in zucchini and chopped nuts, if using. Bake in a 9 x 13-inch greased pan at 350°F for 30-35 minutes. Cool, cut and enjoy.

Ed’s Note: Every year at holiday time we get hundreds of recipes using our Choclatique Chocolate. They get saved on the computer for just this time of year. This recipe is courtesy of the Wichita Eagle-Beacon, Wichita, Kansas.

From The Choclatique Holiday Recipe Card Collection