Archive for the ‘Chocolate’ Category

The ChocolateDoctor’s California’s Best Chocolate Cake With Perfect Chocolate-Orange Buttercream Frosting

Friday, July 24th, 2015
Ed Engoron, Co-Founder of Choclatique Author of Ed Engoron’s Choclatique, Running Press, 2011

This is the best chocolate cake recipe that we’ve ever made. If you were a fan of one of my restaurants, The Custom House, The Palm Grill, Assay Office, Fanny Fish Market or China Rose, chances are you may have already enjoyed it. We use the base recipe as a 4-Layer Layer Chocolate Cake or as the cake ingredient in our Hot Fudge Nut Trifle or Chocolate-Nut Sludge. It’s easy to make, bake, frost and decorate. Also, it’s perfect for those summer picnics.

Prep. Time: 30 minutes
Bake Time: 30 to 35 minutes
Total Time: 1 hour
Yield: 8 Servings

Ingredients:
For the cake:

2 cups granulated sugar
1-3/4 cups all-purpose flour
1/4 cup Choclatique Onyx Cocoa Powder
1/2 cup Choclatique Rouge Cocoa Powder
1/2 teaspoon baking powder
1-1/2 teaspoon baking soda
1 teaspoon salt
2 large eggs (beaten)
1 cup whole milk
1/2 cup vegetable oil
2 teaspoon pure vanilla extract
1 cup hot coffee; freshly brewed

For the frosting:
1 stick butter, unsalted
2/3 cup Choclatique Rouge Cocoa Powder, sifted
3 cups confectioner’s sugar, sifted
1/3 cup whole milk
1 teaspoon pure vanilla extract
1/4 teaspoon orange extract

Directions:
For the cake:

  1. Preheat an oven to 350°F.
  2. Cut two parchment round baking sheets and fit into the bottom of your two 9-inch round baking pans. Spray with non stick cooking spray.
  3. Sift the first 6 dry ingredients and whisk in a large mixing bowl.
  4. Add the eggs, milk, oil and vanilla and beat on medium speed for 2 minutes.
  5. Stir in the hot coffee and mix well with a spoon (batter will be thin).
  6. Pour the batter into the prepared pans and bake in the center of the oven for 30-35 minutes or until wooden toothpick inserted into the center comes out clean.
  7. Cool 10 minutes and then remove from pans to wire racks. Cool completely before frosting.

For the frosting:

  1. Melt the butter and stir in the cocoa.
  2. Alternately add powdered sugar and milk, beating on medium speed to a good spreading consistency. Add more milk, if needed.
  3. Stir in vanilla and orange extract.
  4. Spread a layer of frosting on the top of a cake layer. Top with the second cake layer and frost the cake completely with an artistic flourishes.

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The ChocolateDoctor’s S’mores Honey-Chocolate Pudding Tarts or Pie

Friday, July 17th, 2015
Ed Engoron, Co-Founder of Choclatique Author of Ed Engoron’s Choclatique, Running Press, 2011

I’m kind of a S’mores expert. No, I was never a Girl Scout, but I dated someone who was; not recently–in middle school. I love all of the textural differences that I can feel and taste in a good S’mores. We introduced two versions of S’mores into our truffle line a few year back—Dark and Milk chocolate. They were hits! We are always experimenting with new ways to ‘play’ with S’mores recipes.

Mary Jo (our senior chocolatier) surprised all of us with this recipe one afternoon for a birthday celebration. It has all the goodness of the old fashioned campfire version, but kind of all gussied up. It starts with a great graham cracker crust and a luscious homemade honey-chocolate pudding filling (none of the packaged stuff please). The only thing remaining is to top it all off with mini marshmallows and quickly broil to brown the tops. It’s is an impressive show-stopping dessert. Serve it while the marshmallows are still warm, soft and gooey.

Ingredients:
For the graham cracker crusts:

1-1/2 cups crushed graham crackers, about 10 crackers
1 stick (8 tablespoons) unsalted butter, melted
2 tablespoons granulated sugar
1/4 teaspoon almond extract
1/2 teaspoon pure vanilla extract

For the chocolate pudding:
2 cups whole milk
1 cup heavy cream
1 tablespoon strong, cold coffee
1/2 cup raw, unfiltered honey
1/4 cup cornstarch
1/4 cup Choclatique Black Onyx Cocoa Powder (unsweetened)
1/8 teaspoon salt
1/3 cup Choclatique Private Reserve Dark Chocolate (64%), finely chopped
1 1/2 teaspoons pure vanilla extract
2 cups of mini marshmallows

Directions:
To make the tart shells:

  1. Preheat the oven to 325°F.
  2. Break up the graham crackers and drop into the bowl of a food processor fitted with a steel blade. Process the crackers until ground.
  3. Drizzle in the melted butter, granulated sugar and extracts, pulsing until the mixture looks like wet sand.
  4. Transfer the graham crackers to 4 4-to 5-inch-tart pans (or one pie pan) and press to form a crust all the way to the top ridge of the pan. The crust should be an even thickness around each tart pan.
  5. Bake until crisp and the crust is just beginning to brown, about 7 to 10 minutes. Cool the crusts completely before filling.

To make the pudding:

  1. In a medium saucepan add the milk, cream, cold coffee and honey and whisk in the cornstarch, followed by the cocoa powder and salt until it is well incorporated. Bring the mixture to a simmer over medium heat, whisking until the pudding thickens, about 5-7 minutes. Remove from the heat and whisk in the semisweet chocolate and vanilla extract.
  2. Pour into the cooled tart shells and chill. Cover pudding surfaces with plastic wrap to prevent a skin from forming. Chill at least 1-1/2 to 2 hours to allow the pudding to set.
  3. Just before serving, preheat your broiler. Top the pudding tarts with the marshmallows, covering the entire tart surfaces. Broil the marshmallows 4 inches under the broiler until the tops are golden brown, about 1 to 2 minutes. Watch them closely because they burn quickly! Serve immediately.

ChefSecret: Personally I like to use a kitchen torch to brown the marshmallows because I can control the browning process without getting the whole pudding part of the pie too hot. You can purchase an inexpensive kitchen torch at Target, most kitchen outlets and online. You’ll find it has a lot of other convenient uses around the kitchen as well.

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The ChocolateDoctor’s Chocolate, Chocolate Chip Oatmeal Cookies

Friday, July 10th, 2015
Ed Engoron, Co-Founder of Choclatique Author of Ed Engoron’s Choclatique, Running Press, 2011

I’ve always believed that any cookies made with oatmeal are that much healthier for you. No matter how much butter or sugar, it’s got to be better because oats are a super food. Now add some chocolate to the mix and you have a double whammy. My Chocolate, Chocolate Chip Oatmeal Cookies deliver a double dose of chocolate and the heartiness from oats for a new family favorite with super food ingredients.

Prep Time: 20 minutes
Bake Time: 15 minutes
Ready In: 35 minutes
Yield: 40 Cookies

Ingredients:
1 cup unsalted butter
1/2 cup peanut butter (optional)
1 cup dark brown sugar
1 cup granulated sugar
1/4 cup oat bran
3 large eggs
1 tablespoon pure vanilla extract
1/2 teaspoon almond extract
3 cups instant oats (or 1-1/2 cups of oats and 1-1/2 cup of Bundle of Almond and Oats cereal)
1-1/2 cups all-purpose flour
1/2 cup Choclatique Rouge Cocoa Powder
1 tablespoon baking spice (Penzeys)
1 teaspoon baking soda
1 teaspoon salt
1 cup Choclatique Mini Dark Chocolate Chips, or more to taste (use can also use a cut of Choclatique Dark Chocolate Curls)

Directions:

  1. Cream the butter, brown and granulated sugars together in a bowl using an electric mixer until smooth and creamy.
  2. Add the oat bran and continue to cream the mixture.
  3. Beat in the eggs one at a time until each is well incorporated.
  4. Add the vanilla and almond extracts into butter and mix well.
  5. Whisk the oats, flour, chocolate chips, cocoa powder, baking soda and salt together in a bowl; slowly stir into butter mixture until dough is just mixed. Do not over mix.
  6. Lightly fold in the chocolate chips.
  7. Chill the dough for 20 minutes before scooping.
  8. Preheat an oven to 350º F.
  9. Scoop dough using a small scooper onto an ungreased baking sheet.
  10. Bake until edges of cookies are lightly browned, about 13 to 15 minutes.
  11. Cool on a rack.

ChefSecret: For a lighter texture I like to use a blend of instant oats and cold cereal. I also like to add about half cup of chopped pecans or almonds.

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The ChocolateDoctor’s Summer = Ice Cream

Wednesday, July 1st, 2015
Ed Engoron, Co-Founder of Choclatique Author of Ed Engoron’s Choclatique, Running Press, 2011

It’s summertime and this is a question that is often asked this time of year: “How do I get a deep, dark, rich chocolate ice cream when the main ingredient is milk and cream?” Obviously, the milk and cream lighten the mix so that it looks like a light milk chocolate ice cream. So here is the ChefSecret—ultra alkalized cocoa powder is what the professionals use. For my Dark Chocolate Ice Cream I use Choclatique Black Onyx and my Dairy-Free Chocolate Ganache (see recipe below).

“Ganache” is not a scary concept, although the word may not be immediately familiar to the American reader. It’s a blend of chocolate, creams and syrups that results in a velvety, ultra-smooth paste. In the case of my Dairy-Free Dark Chocolate Ganache the dark chocolate is blended with light corn syrup or honey, cocoa powder and chocolate extract and whipped until smooth. With no sacrifice of taste or texture, this dark chocolate ganache is the perfect building block for those who love really great dark chocolate ice cream.

Here are the recipes that will give you outrageous dark chocolate ice cream that everyone will be talking about for years to come. You can find these recipes in my book Choclatique 150 Simply Elegant Desserts available on our website, Amazon and in bookstores nationwide. If you don’t see, ask for it!

Okay, fasten your seat belts, here we go. It’s best to read each recipe completely before starting and to measure all of your ingredients ahead of time. Please remember, it takes a little time to produce excellence.

Dark Chocolate Ganache

This wonderful, dark ganache enriches any recipe with true dark chocolate, European flavor. It’s the chocolate ganache “workhorse” at Choclatique. I love the intensity of the rich, deep chocolate flavor. It is perfect in Chocolate Cheesecakes, Devil’s Food Cake and Deep Chocolate Ice Cream. On its own it’s dairy- and gluten-free, and while it is not as sweet as other ganaches, it possesses all the benefits and “flavor thrills” that appeal to lovers of intense chocolate.

Yield: About 2 pounds of ganache
Prep Time: 10 minutes
Cooking Time: 15 minutes
Cooling Time: 1 hour
Chilling Time: 3 to 4 hours

Special Toolbox:
A large, heavy saucepan (3 quarts or larger)
A plastic sealable storage container

Ingredients:
1-1/4 cups water
2/3 cup light corn syrup
2 tablespoons unsweetened Dutch-processed cocoa powder (Choclatique Black Onyx)
1/4 teaspoon salt
1-1/4 pounds bittersweet chocolate, coarsely chopped (at least 64 percent like Choclatique Private Reserve Dark Chocolate)
1-1/4 teaspoons chocolate extract (see ChefSecret)

Directions:

  1. In a large, heavy saucepan, bring the water, corn syrup, cocoa powder, and salt to a boil over medium-high heat. Whisk until blended. Remove the pan from the heat.
  2. Immediately add the chocolate and chocolate extract to the pan and whisk until smooth. Set aside for about 1 hour to cool completely, whisking every 15 minutes or so to keep the ganache emulsified.
  3. When cool, transfer the ganache to a rigid plastic or glass container, cover, date, and refrigerate for up to three months.

ChefSecret: Chocolate extract is sold in most supermarkets and confectionery shops. I like to use Star Kay White’s Chocolate Extract.

Dark Chocolate Ganache Ice Cream

Rich, deep, and dark… Ben & Jerry and Messrs. Baskin and Robbins would be proud to make this chocolate ganache ice cream. It is made with eight all-natural ingredients—everything you might commonly find in your kitchen pantry, including dark chocolate. We add the Dark Chocolate Ganache to enrich the ice cream with chocolate flavor and creaminess you can feel on the tongue. As you will gleefully discover, it is like no other chocolate ice cream you have ever tasted!

This ice cream is used as a base for other ice creams or served just as it is. See variations in Choclatique (the cook book).

Yield: Makes 2 quarts
Prep Time: 5 minutes
Cooking Time: 15 minutes
Chilling Time: 4 hours
Freezing Time: 4 hours 20 minutes

Special Toolbox:
A wooden spoon
A fine-mesh sieve (strainer)
An electric ice cream maker

Ingredients:
1-1/2 cups heavy cream
2 tablespoons unsweetened ultra Dutch-processed cocoa powder (like Choclatique Black Onyx)
1 cup Dark Chocolate Ganache (recipe above)
2-1/2 cups whole milk, divided
1/2 cup granulated sugar
1/4 teaspoon sea salt
4 large egg yolks
1/2 teaspoon pure vanilla extract

Directions:

  1. In a medium saucepan, heat the cream and cocoa powder over medium heat, whisking to ensure the cocoa is fully absorbed. When the cream bubbles around the edges, remove the pan from the heat and add the Dark Chocolate Ganache. Wait for 30 seconds and then stir until smooth and blended. Add 1 cup of the milk and stir to combine.
  2. Return the saucepan to the stove and stir in the remaining 1-1/2 cups milk, the sugar and salt. Heat the mixture over medium heat, keeping the milk at a simmer; do not let it boil over the sides of the pan.
  3. Meanwhile, in a medium bowl, whisk the egg yolks together. Slowly drizzle about 1/4 cup of the warm milk into the egg yolks, whisking constantly to temper the eggs until combined.
  4. Pour the rest of the egg yolks into the saucepan and cook for 3 to 5 minutes over low heat, stirring constantly with a wooden spoon to prevent the eggs from cooking. Cook until the custard is thick enough to coat the back of the spoon and your finger leaves a trace in the custard when run along the back of the spoon.
  5. Pour the custard through a fine-mesh sieve into a bowl. Add the vanilla and stir to combine.
  6. Cover the surface of the custard with plastic wrap to prevent a skin from forming. Refrigerate the custard for at least 4 hours. Transfer to an ice cream maker and freeze according to the manufacturer’s instructions.
  7. Transfer the ice cream to an airtight container and freeze for at least 4 hours to harden. Remove the ice cream from the freezer 10 to 15 minutes before serving to let soften.
  8. I hope you enjoy the rich, chocolaty goodness of this ice cream and let me know how it turns out… The ChocolateDoctor.

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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

Ingredients:
Filling:

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

Topping:
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

Directions:

  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)

Ingredients:
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

Directions:

  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

Ingredients:
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

Directions:

  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 Could Chocolate Be Better for Your Teeth Than Fluoride?

Friday, February 13th, 2015
Ed Engoron, Co-Founder of Choclatique Author of Ed Engoron’s Choclatique, Running Press, 2011

I know many, if not all, of our US municipal water supplies are treated with fluoride. I remember having fluoride treatments in the dental office growing up—all this to prevent dental cavities. My dentist would put a little fluoride in a shot glass and carefully apply a light coating over each tooth with a Q-tip. Imagine my surprise when I read an article recently informing me that fluoride is a toxic industrial waste product that is a poison to your system even in small amounts.

One has to start to ask, are there not far better options for decreasing tooth decay than ingesting a harmful industrial pollutant or using a topical poison like fluoride? Chocolate to the rescue—new research suggests a chocolate extract would make a better alternative.

I don’t think moms and dads would have any trouble coaxing their little ones to brush two times a day with a chocolate toothpaste if it works better than fluoride. A recent study presented at the American Dental Association this year compared fluoride toothpaste to a new toothpaste containing the naturally-occurring cacao extract theobromine.

This test determined the theobromine toothpaste repaired and re-mineralized exposed dentin better than the fluoride. Exposed dentin is a leading cause of tooth hypersensitivity. The results showed that patients who brushed their teeth with the cacao-extract toothpaste twice a day for one week had 100 percent dental occlusion with their tooth dentin becoming re-mineralized or repaired.

According to a release: [PRNewswire October 31, 2013] “The comparison to toothpastes containing fluoride—one as much as 5,000 parts per million—validates what our research has shown all along: that Rennou (the cocoa extract)… is more effective and safer than fluoride.”

Past research has also shown that the chocolate ingredient theobromine works better than fluoride when treating lesions in artificial enamel. Remineralization occurred at a greater rate than when they were treated with fluoride. The study found that theobromine made teeth less vulnerable to bacterial acid erosion that could lead to cavities.

With potential alternatives like theobromine, which are not harmful when swallowed, it’s unfortunate that fluoride can still be found in a vast assortment of toothpastes, mouthwashes and professionally applied fluoride treatments.

The ChocolateDoctor suggests that using a tooth paste containing natural ingredients, like theobromine, appears to be more effective and safer than fluoride-containing toothpastes. Above all, don’t forget to practice good oral hygiene—brushing after meals and getting regular dental cleanings and check-ups, too.

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The ChocolateDoctor’s Ice Cream Bread

Friday, February 6th, 2015
Ed Engoron, Co-Founder of Choclatique Author of Ed Engoron’s Choclatique, Running Press, 2011

Two of my favorite things in life are really good bread and really great ice cream. I am especially partial to Ben & Jerry’s Ice Cream. They were bought by one of the giant international food companies, but they have kept up the quality of the ice cream and the inventiveness of the flavors and are still spot on. During the end of last year I kept hearing things about this new, easy-to-make Ice Cream Bread, which is made with ice cream and self-rising flour.

At first I thought it was just a joke, but I kept on reading more and more about it. I started asking all the important questions. Does it need any yeast or baking powder to rise? Does it have to be just plain vanilla ice cream? Can I use any mix-ins? I decided to give it a try.

I had an unopened pint of B & J’s Cherry Garcia (cherry ice cream with cherries & fudge flakes) in the freezer. I quickly whipped up the batter and to my surprise, the bread actually turned out well! It was moist, yet fluffy. All of the ice cream flavors came through. And in future tests I discovered you shouldn’t use yeast or other leavening agents; you can use most flavors of ice cream and you can add mix-ins in moderation in addition to those already in the ice cream such as fruit, chocolate chips and even some Choclatique Cocoa Powder. This is one of the easiest, most rewarding, fool-proof recipes I’ve come across. I hope you enjoy it as much as I did.

Ingredients:
1 pint ice cream—flavor of your choice
1 1/2 cups Self-Rising Flour
1/2 cup Choclatique Chocolate Chips (any complimentary chip flavor, dark, milk or white chocolate)

Directions:

  1. Preheat an oven to 350º F.
  2. Spray a loaf pan with cooking spray.
  3. In the bowl of an electric mixer, mix the ice cream and flour until combined.
  4. Scoop batter into the loaf pan.
  5. Bake for 40-45 minutes or until it springs back to the touch.
  6. Let the bread cool on a rack, slice and enjoy!

ChefSecret: For best results use a premium grade of ice cream. I prefer Ben & Jerry’s but Häagen-Dazs also works well in this recipe. Non-premium ice cream brands have much more air whipped into them and don’t deliver enough structure or flavor. If you are adding cocoa powder, decrease the amount of flour by the amount of cocoa powder you add—for the best result use 1/4 cup of any Choclatique Cocoa Powder.

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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

Ingredients:
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

Directions:

  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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