Archive for the ‘Confections’ 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

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

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.

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

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 Homemade Chocolate Ganache Blocks

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

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

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

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


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

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The ChocolateDoctor’s Dark Chocolate-Cherry Fudge

Friday, September 19th, 2014
Ed Engoron, Co-Founder of Choclatique Author of Ed Engoron’s Choclatique, Running Press, 2011

The origin and history of fudge is unclear, but fudge is thought to be an American invention. Most believe the first batch was a result of an accidental botched or “fudged” batch of caramels where chocolate was accidentally added in, hence the name “fudge.” The first known sale of fudge was in 1886 in Baltimore and sold for 40 cents a pound. In 1888, a student asked for the fudge recipe, and made 30 pounds of fudge to sell at the Vassar Senior Auction. Fudge became the new fashion confection after word spread to other women’s colleges of the tasty confection. Later, Smith and Wellesley schools each developed their own recipe for fudge.

Prep Time: 8 minutes
Cook Time: 6 minutes
Total Time: 14 minutes
Yield: 48 pieces

1 1/2 cups granulated sugar
2/3 cup evaporated Milk
2 tablespoons butter
1/4 teaspoon salt
2 cups miniature marshmallows
1 2/3 cups Choclatique Dark Chocolate Chips
3/4 cup dried cherries (or candied), coarsely chopped
1 teaspoon pure vanilla extract
1/4 teaspoon almond extract


  1. Line an 8-inch-square baking pan with foil.
  2. Combine the sugar, evaporated milk, butter and salt in medium, heavy-bottom saucepan. Bring to the mixture to a rolling boil over medium heat, stirring constantly.
  3. Boil, stirring the mixture constantly, for 4 minutes. Remove from heat.
  4. Stir in the marshmallows, chocolate chips, dried cherries and extracts.
  5. Using an electric mixer, vigorously blend for 2 minutes or until marshmallows are fully incorporated.
  6. Pour into the prepared baking pan.
  7. Refrigerate for about 2 hours until firm.
  8. Lift from the pan; remove foil. Cut into 48 equal pieces.

ChefSecret: For a delicious variation on this fudge recipe substitute the cherries with a dried berry blend, dried blueberries, apricots, candied pineapple, walnuts, almonds or pistachios.

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The ChocolateDoctor’s Bumpy, Rocky Road

Friday, August 8th, 2014
Ed Engoron, Co-Founder of Choclatique Author of Ed Engoron’s Choclatique, Running Press, 2011

In 1950, a Russian Immigrant, Sam Altshuler started the The Annabelle Candy Company in San Francisco. The company was named after Sam’s daughter. It’s like I have always believed, all great trends start in California and Rocky Road was no exception.

The company currently makes 10 different candy bars. Rocky Road, the original marshmallow, chocolate, and cashews bar currently ranks among the top 35 best selling chocolate bars on the West Coast. Annabelle also makes Big Hunk, Look, U-NO and Abba-Zaba candy bars—all my favorites.

This recipe is my take on Sam’s famous, original Rocky Road bar. It’s easy to prepare and makes for wonderful food gifts for Christmas or Easter. If you don’t want to go to the trouble of making it, you can find an Annabelle Rocky Road bar in a candy aisle near you.

Prep Time: 10 minutes
Cook Time: 10 minutes
Cool Time: 2 hours
Yield: 10 Bars

8 ounces Choclatique Heirloom Milk Chocolate
2 1/2 ounces Choclatique Private Reserve Dark Chocolate
3/4 ounce unsalted butter
1 3/4 ounces mixed mini marshmallows
1 3/4 ounces butter shortbread cookies, chopped into mini marshmallow size sized pieces
3 1/2 ounces salted cashews nuts
3/4 ounce dried cherries


  1. Line a 3 x 10-inch loaf pan with plastic food wrap.
  2. Place the milk and dark chocolates with the butter in a heatproof bowl over a pan of simmering water (don’t let the bowl touch the water); then stir until melted.
  3. Stir marshmallows, cashews and dried cherries into chocolate.
  4. Spread into pan, chill in fridge for 2 hours or until hard. Remove from the pan by lifting the edges of the plastic food wrap.
  5. Slice into 1-inch wide bars on a clean dry cutting board.

ChefSecret: You can replace the cashews with roasted and salted macadamia nuts or blanched, roasted and salted almonds. Any crisp cookie can be used in place of the butter shortbread.

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The ChocolateDoctor’s Home-Made Chocolate Almond Toffee (Almond Roca-Style Candy)

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

Harry Brown and J. C. Haley invented Almond Roca in 1912. It is that famous log-shaped, butter-almond toffee confection, individually wrapped in gold foil and packaged in a pink tin can. There is nothing better than receiving one the original tins for a holiday unless it’s a batch of homemade almond toffee made in your own kitchen. Giving the gifts that you make yourself are gifts from the heart.

You won’t need any special equipment when making homemade almond toffee—not even a candy thermometer. You will need to stir the toffee constantly and watch the color as you bring it to a medium mahogany color.

Prep Time: 20 minutes
Cook Time: 20 minutes
Cool Time: 4 to 6 hours
Yield: about 2 pounds

2 cups unsalted butter (for this recipe I used Plugrá butter)
2 1/4 cups granulated sugar
1/4 cup water
1 cup whole roasted almonds, coarsely chopped
1 tablespoon pure vanilla extract
1 teaspoon of pure almond extract
1 1/2 cup Choclatique Private Reserve Dark Chocolate Pastilles, or
Choclatique Heirloom Milk Chocolate Pastilles
1/2 cup almonds, ground for almonds for coating the logs
Nonstick cooking spray


  1. Spray a 13 x 9 x 2-inches jelly roll pan with non-stick cooking spray.
  2. In a large heavy-bottomed 2-quart (or larger) saucepan, combine the butter sugar and water over high heat, stirring constantly, until they combine completely.
  3. Continue cooking over high heat while stirring. (if using a thermometer 300º F)
  4. Add coarsely chopped almonds until just mixed.
  5. Add the vanilla and almond extracts by pouring down the side of the pan to prevent the toffee from crystallizing.
  6. Quickly and carefully pour the hot toffee and almond mixture onto the prepared jelly roll pan. Tilt to spread evenly. Use a pot holder as the pan can get very hot.
  7. After 5 minutes, distribute the chocolate pastilles over the toffee mixture. When they have begun to melt, spread them over the top of the hot toffee with a silicone spatula.
  8. Sprinkle the ground nuts evenly over the top.
  9. Cool the toffee for at least 4 hours, and up to 8 hours, at room temperature until hardened completely. The almond toffee is thoroughly cool when the chocolate is slightly dull looking.
  10. Break into pieces and the almond toffee is ready to eat.

ChefSecret: I recommend using Plugrá Butter for the taste. It’s made with a higher butterfat content than most American butters (82% vs. 80%). That may not sound like much, but it makes a big difference in the final taste of the toffee.

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The ChocolateDoctor’s Chocolate-Peanut Butter Fudge

Friday, June 27th, 2014
Ed Engoron, Co-Founder of Choclatique Author of Ed Engoron’s Choclatique, Running Press, 2011

I love a good piece of fudge any time. It is a good thing to snack on when you need an energy boost. We thought about making Choclatique fudge, but decided it is so easy to make at home that we would just share one of our secret recipes with you. We’ve made it easy. There are just 5 ingredients, most of which you already have in your home pantry.

This fudge is seriously good. Best of all, it works every time. It is great to give as a hostess/host gift. Consider this a base recipe and feel free to mix things up a bit. You can change the chocolate and add different mix-ins or toppings to create a variety of flavors and textures. Last week we even swirled in 1/4 cup of Concord grape jelly. So, be creative; we leave it up to you.

1 cup unsalted butter
1 cup creamy peanut butter
1 teaspoon pure vanilla extract
16 oz. confectioner’s sugar (about 3 ½ cups)
1 1/2 cups Choclatique Heirloom Milk Chocolate Pastilles


  1. Prepare an 8 x 8 baking dish lined with food film, parchment or wax paper and set aside.
  2. In a small saucepan, melt the butter and peanut butter. Remove from the heat and add the vanilla extract and confectioner’s sugar. Stir with a wooden spoon until just incorporated.
  3. Transfer the base mixture to a medium size bowl and whip it using an electric mixer for about 2 minutes.
  4. Transfer the base mixture into the prepared baking dish. Press it down with a spatula and smooth until level.
  5. Microwave the milk chocolate in a small bowl for 1 minute. Stir until melted, smooth and shiny (heat for an additional 30 seconds if needed). Pour melted chocolate over the fudge, and use a spatula to gently spread it.
  6. Let the fudge cool at room temperature for 4-5 hours before cutting into 1-inch pieces.

ChefSecrets: If you want a less sweet tasting fudge substitute Choclatique Private Reserve Dark Chocolate Pastilles for the milk chocolate pastilles for the topping. Cooling the fudge at room temperature for 4 to 5 hours will reduce the amount of crystallization that you can get with poorly prepared fudge. You can quickly set the fudge in the refrigerator for 30-60 minutes, but expect that it may crystallize and taste a bit gritty. You will see condensation if you try to serve it at room temperature after refrigerating. So, just try to allow enough time to cool it properly.

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The ChocolateDoctor’s Venice Beach Pier Chocolate Saltwater Taffy

Friday, June 13th, 2014
Ed Engoron, Co-Founder of Choclatique Author of Ed Engoron’s Choclatique, Running Press, 2011

When Venice of America opened on July 4, 1905, Abbott Kinney had already dug several miles of canals to drain the marshes for his planned residential community. He built a 1,200-foot long pleasure pier with an auditorium, ship-style restaurant, dance hall, hot salt-water plunge and 3 blocks of arcaded businesses all in Venetian-style architecture.

Thousands of tourists arrived on the “Red Cars” of the Pacific Electric Railway from Los Angeles and Santa Monica, then rode the Venice miniature railroad and canal gondolas to tour the town. But the biggest attractions were Venice’s gently sloping beaches and the saltwater taffy emporium. This was the Roaring ‘20’s and for the amusement of the public, Kinney hired aviators to do aerial stunts over the beach and boat races in the Pacific surf. Venice was becoming famous for its canals, beaches and circus-like oceanfront walk; a pedestrian-only promenade that featured street performers, fortune-tellers, artists and vendors.

My uncle opened Herb’s Doughnut Factory & Coffee. It was known for the state-of-the-art conveyor fryer that plopped the raw batter into the hot oil and transported each steamy, yummy doughnut past the counter guests under a curved glass canopy as they enjoyed their 5¢ cup of coffee. Who could resist the temptation of one of these plump morning treats at only 3¢. As afternoon turned to evening, doughnuts and coffee sales declined and my uncle added saltwater taffy chews to his offerings. Here one could get a twenty-piece bag of authentic Venice Beach Pier Saltwater Taffy for only 7¢. This little spot became as famous as the saltwater taffy shops on the Atlantic City’s Boardwalk in New Jersey.

You’ll never sink your teeth into a piece of candy quite like old fashioned salt water taffy. Each bite will leave you wanting more with its unique, soft, non-sticky texture and its irresistible flavor. Here is the original recipe that made Herb’s Doughnut Factory & Coffee (and taffy emporium) a major attraction at The Venice of America.

Prep Time: 30 minutes
Cook Time: 15 minutes
Cool Time: 30 to 45 minutes
Ready In: 2 hours
Yield: Makes 120 pieces

Cooking spray or oil
1/2 cup evaporated milk
2 tablespoons cold coffee
1 1/2 cups sugar
2 tablespoons cornstarch
1/2 cup Choclatique Rouge Unsweetened Cocoa Powder
3 cups light corn syrup
1/2 vanilla bean, split
1 teaspoon coarse sea salt
Wax twisting papers


  1. Generously grease a baking sheet.
  2. In a 4-quart saucepan, combine the milk, coffee, sugar, cocoa powder and corn syrup.
  3. Scrape the vanilla seeds into the pan. Add the pod. Begin to bring to a boil over high heat, uncovered, then insert candy thermometer.
  4. Reduce heat to medium; cook, stirring frequently to avoid scorching, until mixture reaches 246º F (this is known as the firm ball stage), 10 to 15 minutes.
  5. Remove pan from heat and pour on baking sheet.
  6. Remove vanilla bean pod with tongs. Sprinkle the salt evenly over the surface of the taffy. Cool until warm to the touch, 30 to 45 minutes.
  7. Turn the cooled taffy onto a large oiled cutting board. Stretch the taffy out with both hands, fold it over on itself and stretch again. Repeat this continuously until the taffy has turned opaque and white, about 15 minutes. This step is called pulling taffy.
  8. Generously grease the blades of a kitchen scissors and your hands. Pull the taffy into 4 equal pieces. Roll the first into an 24-inch robe. Snip off 1-1/2-inch pieces; immediately roll them in wax paper, so they hold their shape. Repeat with remaining taffy.
  9. Store in an airtight container for up to 3 weeks.

ChefSecret: Be very careful when working with hot sugar confections as they can cause terrible burns. Saltwater Taffy and hard candies will not set properly on a humid or moist day.

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The ChocolateDoctor’s Chocolate & Worm Dirt Cups

Thursday, April 24th, 2014
Ed Engoron, Co-Founder of Choclatique Author of Ed Engoron’s Choclatique, Running Press, 2011

Worms in dirt may not sound appetizing, but kids will love it. Start by making a delicious homemade pudding that you will chill and later decorate with crushed cookies and gummy worms. I even like to add a sour gummy worm or two. Not that you ever have a problem with getting kids to eat a chocolate dessert, the dirt and creepy-crawly treats will have them ask for more. It’s all about chocolate, chocolate and more chocolate. How can you go wrong?

Prep Time: 15 minutes
Cook Time: 15 minutes
Cool Time: 2 hours
Total Time: 2 Hours 30 minutes
Yield: Serves 6-8

3/4 cup Choclatique Rouge Unsweetened Cocoa Powder
6 tablespoons granulated white sugar
1/4 teaspoon salt
4 1/2 tablespoons corn starch
3/4 cup heavy cream
3 cups chocolate milk
12 ounces Choclatique Heirloom Milk Chocolate Pastilles
1 1/2 teaspoons pure vanilla extract
1/2 cup crushed chocolate cookies
12 to 16 gummy worms


  1. Thoroughly wash 6 to 8 new terra cotta garden pots and line with clear, clean plastic inserts (available at your local nursery).
  2. In a small bowl, mix the cocoa powder, sugar and salt and set aside.
  3. In a separate medium bowl combine the cornstarch and heavy cream.
  4. In a double boiler over simmering water, heat the chocolate milk until steaming.
  5. Remove from heat, pour half of the chocolate milk into the heavy cream mixture, while whisking.
  6. Add the cocoa mixture to the liquid and stir. Return the combined mixture to double boiler. Cook, stirring for approximately 5 minutes or until the pudding has thickened. I will leave tracks on the back of the spoon when you draw your finger across it.
  7. Remove from heat. Add the chocolate chips and vanilla extract, stirring until smooth.
  8. Divide evenly among the bowls and cover with plastic wrap pressed to the surface, to avoid a pudding skin from forming, chill for at least 2 hours or until you are ready to serve.
  9. When ready to serve apply an even layer of crushed chocolate cookies on top of the pudding.
  10. Top off with gummy worms for decoration.

ChefSecret: To give a more 3-dimensional look, stick a paper or plastic flower on the pot.

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The ChocolateDoctor’s Almost, But Not Quite A Baby Ruth® Candy Bar

Friday, September 6th, 2013
Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011

It was in the late ‘60’s. Jim Jordon and I hopped on to a United Airlines plane—first class no less—and headed off to Chicago. Jim was a famous commercial director and I was the house art director at Cascade Pictures. We were going to meet with the president of the Curtiss Candy Company about designing and producing their first television commercial for Baby Ruth Candy. I had my sketches and story boards all packed up and Jim had his smile and wit. The meeting went well and we were hired. When we left, we were both given a gift box of Curtiss Candy products (Baby Ruth, Oh Henry, Butterfingers). I was never bashful about eating candy bars of any kind (still not), and a Baby Ruth was no exception. I loved the flavor combination of real chocolate, nougat and peanuts. The following recipe is a very good imitation of a great American tradition—Baby Ruth.

Prep Time: 15 minutes
Ready In: 30 minutes
Yield: About 18 bars

1 cup peanut butter (I like Skippy)
1 cup light corn syrup (Karo)
1/2 cup packed brown sugar
1/2 cup granulated sugar
6 cups corn flakes cereal (or you can also use crispy puffed rice)
1 cup Choclatique Dark Chocolate Chips
1 cup salted Virginia peanuts
2 cups of Choclatique Heirloom Milk Chocolate Pastilles, melted


  1. Butter a 9 x 13-inch baking dish.
  2. In a large saucepan over medium heat, combine the peanut butter, corn syrup, brown sugar and white sugar. Cook, stirring occasionally, until smooth. Remove from heat and quickly mix in the corn flakes, chocolate chips and peanuts until evenly coated.
  3. Press the entire mixture gently into the prepared baking dish. Allow to cool completely before cutting into bars.
  4. Melt the milk chocolate chips in a double boiler or in a microwave oven.
  5. Roll the bars into individual round logs and dip them into the melted milk chocolate to enrobe.
  6. Place them on waxed paper to let them set-up. Eat immediately or twist-wrap them in wax paper to savor later on.

The Baby Ruth Back Story: Do you know how the Baby Ruth got its name? Although the name of the candy bar sounds a lot like the name of the famous baseball player, Babe Ruth, the Curtiss Candy Company claimed it was named after President Grover Cleveland’s daughter, Ruth. The candy maker named the bar “Baby Ruth” in 1921, as Babe Ruth’s fame was on the rise, over 30 years after President Cleveland had left the White House. The company did not negotiate an endorsement deal with the Babe. Was the story true or was it a devious way to avoid having to pay the Babe any royalties? Or, was it actually named after the granddaughter of Mr. and Mrs. George Williamson, the candy makers who actually developed and sold the original formula to Curtiss Candy in 1921?

Note: Baby Ruth is a registered trademark of NestleUSA.

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