Archive for the ‘Confections’ Category

The ChocolateDoctor’s Thanksgiving Day Toffee Bars

Tuesday, November 20th, 2012
Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011

Sometimes you just don’t have time to bake a pecan pie for the holidays. You still want that homemade look and taste of toasted pecans, but the last thing you want to do is buy a store-bought pie. This is a great solution when you need it fast.

This is a short and busy week for us at Choclatique. We will be filling orders for the holiday and trying to pull everything together for our own celebrations. It definitely puts our staff on overdrive and this is just the beginning of the holiday season for us. So last night I got a head start on something sweet and simple to test for my Thanksgiving dinner. It was quite yummy and picture perfect. The best part the recipe is that it calls for ingredients almost everyone has in their pantry.

Hey, how can you go wrong with fresh butter, toasted pecans mixed with the toffee and Choclatique chocolate? Yum!

Prep Time: 10 minutes
Cook Time: 20 minutes
Ready In: 30 minutes
Yield: 24 bars

Ingredients for the base:
2 cups all-purpose flour
1 cup packed light brown sugar
1/2 cup (1 stick) unsalted butter
1 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
1 cup pecan halves
TOFFEE TOPPING (ingredients and directions follow)
1 cup Choclatique Milk Chocolate Chips

Directions for the base:

  1. Preheat oven to 350° F.
  2. Combine the flour and brown sugar in large bowl. With a pastry blender, or better yet, an electric food processor, cut in the butter, vanilla and almond extracts until fine crumbs form (it’s okay if a few large crumbs remain).
  3. Press mixture onto bottom of an ungreased 13 x 9 x 2-inch baking pan.
  4. Sprinkle the pecans over crust.
  5. Prepare TOFFEE TOPPING (see below); drizzle evenly over pecans and crust.
  6. Bake 20 to 22 minutes or until topping is bubbly and golden; remove from oven. Immediately sprinkle milk chocolate chips evenly over top; press gently onto surface.
  7. Cool completely in pan on wire rack. Cut into bars. Makes 24 to 36 bars.

Ingredients for the toffee:
2/3 cup unsalted butter
1/3 cup packed light brown sugar
1/4 teaspoon pure vanilla extract

Directions for the toffee:

  1. Combine the butter and 1/3 cup packed light brown sugar in small saucepan.
  2. Cook over medium heat, stirring constantly, until mixture comes to a boil.
  3. Stirring constantly continue to boil boiling 30 seconds.
  4. Drizzle immediately over base.

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“Papa” See’s Passes

Friday, August 31st, 2012

Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011

See's CandiesWhile not actually a member of the original See’s family, Charles N. Huggins, the retired president and CEO of See’s Candies, might have been known as “Papa” See’s. He served as president and CEO of the California-based company from 1972 to 2005 and had been with the company for more than 55 years.

I grew up on See’s chocolate living in Southern California and, as a Cub Scout, had visited the factory on La Cienega Boulevard which turned out to be one of the inspirations that enticed me to start Choclatique.

See's Candies2See’s Candies was founded in 1921. They are known for their sparkling clean black and white shops where candies are packed to order. See’s has reputation for having quality chocolate and has been a great brand with which to compete.

Mr. Huggins died on August 19th at the age of 87. Our heartfelt condolences go to his family. Mr. Huggins is survived by his wife of 12 years, Donna; sons Peter and Charles; daughters Anne and Shelley; sister, Ruth Slack; and nine grandchildren.

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Mounds Pie (Crustless Coconut-Almond Chocolate Custard Pie)

Friday, August 17th, 2012
Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011

In Thailand and Malaysia, trained pig-tailed macaques are used to harvest coconuts. Training schools for pig-tailed macaques still exist in both countries. In fact, competitions are held each year to find the fastest harvester.

Coconut palms are found across much of the tropic and sub-tropic areas. Coconuts (a fruit, not really a nut) are known for versatility—domestic, commercial and industrial uses of its different parts. Coconuts are part of the daily diet of many people. Coconut milk is known to have all of the nutritional value to sustain life. So, if you’re marooned on a desert island make sure you have a few coconut trees.

Two of my favorite confections are Mounds and Almond Joy bars. Originally made by the Peter Paul company in 1920 they were sold to Hershey in 1988. The original catchy jingle heard in the 1970’s that caught everyone’s attention was, “Sometimes you feel like a nut. Sometimes you don’t.”

The taste sensation I love was the combination of both coconut and chocolate, so it was an easy transformation for me to develop a Mounds (or Almond Joy) Pie. This is a simple, foolproof recipe to make, and best of all, you don’t have to mess around rolling out a pie curst. Okay, I know you can buy pre-made pie crusts in the store, but, why bother? This pie is great just the way it is.

Prep Time: 20 minutes
Bake Time: 40 minutes
Chill Time: 2 hours
Ready In: 3 hours

Yield: 1 9-inch pie

1 cup white sugar
2 tablespoons all-purpose flour, plus some extra for the plate
1 tablespoon Choclatique Black Onyx Unsweetened Cocoa Powder
1/4 teaspoon salt
6 tablespoons butter, melted
3 ounces Choclatique Private Reserve (64%) Dark Chocolate, melted
1 teaspoon pure vanilla extract
3 large eggs
1 (12 fluid ounce) can evaporated milk
1 cup shredded coconut
1/2 cup blanched whole almonds (optional)


  1. Preheat oven to 325ºF.
  2. Using food release, generously spray and flour a 9-inch glass pie plate.
  3. In a medium bowl, sift together the sugar, flour, cocoa powder and salt.
  4. Stir in melted butter, chocolate and vanilla extract.
  5. Using a hand or stand mixer add the eggs one at a time, mixing well after each addition. Mix in the evaporated milk followed by coconut making thick custard.
  6. Pour the custard mixture into the pie plate and, if using, carefully float the almonds on top of the custard.
  7. Bake in preheated oven for 35 to 40 minutes.
  8. Chill at least 2 hours before serving.

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Chocolate Cinnamon Rolls

Friday, July 13th, 2012
Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011

My partner, Joan, and I are suckers for state and county fairs. We go for the creative circus food that you find at such events. We always like to get there early and stay late giving us the opportunity to taste as many things as possible. Out first search is always for those gooey cinnamon rolls. Several years ago we discovered colossal, chocolate cinnamon rolls. The aphrodisiac aroma of cinnamon and chocolate alone led us to the food truck making these scrumptious rollups.

With the following recipe you can bake them exactly when and how you like them without waiting for the fair to come to town. Finish them off with a heavenly cream cheese glaze and you have a masterpiece. Chocolate Cinnamon Rolls are not only for the fair; they make a great alternative to traditional holiday breads ane great for brunch too!

Yield: 16 cinnamon rolls


For the dough
1/4 cup warm water
1/4 cup butter, melted
1/2 (3.4 ounce) package instant chocolate pudding mix
1 cup warm milk
1 egg, room temperature
1 tablespoon granulated sugar
1/2 teaspoon salt
3-1/2 cups bread flour
1/4 cup Choclatique Black Onyx Unsweetened Cocoa Powder
1/4 cup Choclatique Natura Unsweetened Cocoa Powder
1 (.25 ounce) package active dry yeast

For the filling
1/4 cup butter, softened
1 cup light brown sugar
4 teaspoons ground cinnamon
3/4 cup Choclatique Milk Chocolate Chips
3/4 cup chopped pecans (optional)

For the frosting
1/2 (8 ounce) package cream cheese, softened
1/4 cup butter, softened
1 cup confectioners’ sugar
1/2 teaspoon pure vanilla extract
1 1/2 teaspoons milk


  1. In the bowl of a stand mixer fitted with a dough hook combine the water, melted butter, chocolate pudding, warm milk, egg, 1 tablespoon sugar, salt, bread flour, cocoa powders and yeast.
  2. When dough mix becomes somewhat elastic (about 15 minutes), place in a bowl, cover with plastic wrap and let the dough rest for about 30 minutes.
  3. Turn the dough out onto a lightly floured surface and roll into a 17×10 inch rectangle.
  4. Spread with softened butter.
  5. In a small bowl, stir together brown sugar, cinnamon and chocolate chips (and pecans, if desired). Sprinkle brown sugar-chocolate chip mixture over dough.
  6. Tightly toll up dough, beginning with long side. Slice into 16 one inch slices and place in 9×13 buttered pan.
  7. Let rise in a warm place for 45 to 60 minutes or until double in size.
  8. Preheat oven to 350º F.
  9. Bake for 15 to 20 minutes.
  10. While rolls bake, stir together cream cheese, softened butter, confectioners’ sugar, vanilla and milk.
  11. Remove rolls from oven and top with frosting.

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Sweet & Salty Chocolate-Pretzel Bars

Wednesday, April 11th, 2012
Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011

I have been working on some new chocolate confection flavors in the Chocolate Studio for the last month. Tasting sweet stuff can be sweet and then again, there’s a limit that most of us have when it comes to super sweet, sugary concoctions. I love them and they are always delicious, but a few bites too many can be overwhelming. The perfect combination to add with sweet and especially chocolate is a little bit of salt.

Sebastian, one of our chocolatiers, worked on these sweet-and-salty bars until he got the balance just right. The name says it all — gooey cookies combined with salty pretzels in easy-to-make bars. They look like most cookie bars at first glance, but that surprise salty crust makes them unbelievably delicious. I bet you can’t eat just one!

Chocolate-Pretzel Bars

Sweet and Salty Chocolate Pretzel Bars2Ingredients:
For the crust:

3 1/2 cups salted pretzel sticks, crushed into tiny pieces
1/4 cup brown sugar
3/4 cup unsalted butter, melted

For the cookie dough:
3/4 cup unsalted butter, at room temperature
3/4 cup granulated sugar
3/4 cup dark brown sugar
3 large eggs
1 1/2 teaspoons real vanilla extract
2 1/4 cups all purpose flour
1 teaspoon baking soda
3/4 teaspoon kosher salt
3 cups Choclatique Milk Chocolate Chips


  1. Preheat your oven to 350º F.
  2. Line a 9x13x2 baking pan with parchment paper to make it easier for you to remove the bars from the pan.
  3. Combine the crushed pretzel pieces with the melted butter, stir to combine. Spread pretzel mixture over the bottom of your prepared pan and bake for 8 minutes.
  4. Beat butter and sugars at medium speed until creamy. Add eggs and the vanilla, beating until just blended.
  5. Combine flour, baking soda, and salt in a small bowl. Whisk until airy and gradually add the flour mixture to the sugar/egg mixture, mixing well after each addition.
  6. Scrape down the sides and add in the chocolate chips. Mix one last time for a second then set aside.
  7. Drop large spoonfuls of the cookie dough and scatter it over the pretzel crust.
  8. Carefully and evenly spread the batter over the warm pretzels. With clean fingers, press the dough into the pretzels.
  9. Place the pan in your preheated oven and bake for 25 -30 minutes, rotating the pan half-way through the baking time. Remove when the bars are golden and a tester comes out nearly clean.
  10. When bars have cooled lift from the pan using the parchment paper, place on a cutting board and cut into 15 bars.

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Not So Sweet Police

Tuesday, February 14th, 2012
Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011

What do incandescent light bulbs and cupcakes have in common? The state Cupcake Police are about to take away your right to eat a Twinkie. I first heard about this from Rich Lowry who wrote an article for the National Review, Introducing the Cupcake Cops. These are the same food terrorists who want to take away your rights to drink a bottle of pop or eat a doughnut. This time it’s a college professor from University of California, San Francisco, Dr. Robert Lustig. I would call them all morons, but that would give morons a bad name.

It’s the same old story—publicity seeking exaggerators trying to make headlines in the journals of medicine with bogus or incomplete research. You know the story, first they come for your Ramos Fizz, then your soda, and now they want to take away your donuts and cupcakes. If they had their choice they would launch Occupy C&H and camp out at a sugar plantation in Hawaii.

Lowry warns that the day will arrive when you have to undergo a background check and endure a three-day waiting period to enter a Dunkin’ Donuts. You can trace the loss of your unrestricted access to a Boston Kreme or French Cruller to this very moment… namely the publication in the journal Nature of an article calling for complete regulation of sugar as a deadly health hazard.

Lustig stops just short of calling for an all-out prohibition of sugar—that might be taking it a little too far (at first), but he does compare the consumption of sugary beverages and foods to the slave trade. As you can guess like most people of his ilk Lustig is not given to understatement. In a video discussion with his cohorts, he says that thanks to sugar and its contribution to chronic noncommunicable diseases like heart disease and diabetes, “we are in the midst of the biggest public health crisis in the history of the world.”

My goodness, could this be bigger than the bubonic plague that killed nearly half the population of Europe in the 14th century? Is it bigger than the 1918 flu pandemic that killed as many as 50 million people? Is a can of Coke so toxic that it nearly instantaneously wipes out a large proportion of the world’s population and influences the course of human civilization? If so, maybe we should consider sending a case or two of A&W Root Beer to Iran and forget all of the bombs and missiles that our government is thinking of unleashing.

The debate is still on among researchers about the harmful effects sugar has on our “ignorant” population. As you might imagine Dr. Lustig has already made his mind up and it is a dire view that could fuel his push for “gentle ‘supply side’ control strategies” to limit the intake of sugar, including “taxation, distribution controls, age limits.” He and his cronies dream of tighter “licensing requirements on vending machines and snack bars.” They must muse of “zoning ordinances to control the number of fast-food outlets and convenience stores in low-income communities, and especially around schools.”

Under this regime, we will go from gun-free school zones to chocolate-free school zones and where it might be sold he wants to double the price of a soda by taxation. They seriously propose starting to card young people who try to buy a bottle of pop, with an age cutoff of 17. We used to think if you were old enough to vote at 18 you were also old enough to have a cocktail. In Lustig’s warped view of the world you would have to have parental consent to both join the military and consume a glass of chocolate milk.

I’ve always known that too much of anything isn’t good for you. That’s what mom always taught us, not from any research or data, just common sense. Moms around the world are like that. Mom settled the issues rather directly without the need for new taxes taxes, new zoning ordinances or the need to carry national ID cards. Heck, you don’t even have to show a card to vote!

I’d like to see government leave it up to one’s parents. As it turns out, research shows the power of engaged parenting found that if children ate dinner with their families, got about 10 hours of sleep per night, and watched two hours or less of TV on weeknights, they had a lower risk of obesity. Of course it wouldn’t hurt if they also engaged in a little physical activity… you know, PLAY.

But Dr. Lustig apparently wouldn’t trust parents or individuals to make sound choices on their own. It’s not about public health, it’s about personal responsibility. What you choose to eat and drink is your business and should not be considered the province of government to mandate eating behavior?

Lowry sees it this way, “If this all seems good for laughs, just wait ten years. Before it’s over, the offending food and beverage companies—the “sugar merchants” [the purveyors of death], as a journalist sympathetic to Lustig’s case puts it—could well be as beaten-down as the tobacco companies. One of Lustig’s co-authors refers to sugar as “the substance.” The article cites “the dependence-producing properties of sugar in humans.” The predicate is there for making Little Debbie, despite her wholesome red curls and cheery slogan (“Unwrap a Smile”), into the moral equivalent of a drug pusher.”

At the end of last year I bought a whole case of old fashioned incandescent light bulbs so I could still use the dimmers on my lights at home. Okay laugh, but I’m already making plans to stockpile chocolate, cookie dough and a case of Pepsi, just in case.

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Happy New Year!

Thursday, January 5th, 2012
Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011

All of us at Choclatique wish you a very Happy New Year. We would like to thank you for making our fourth holiday selling season such a fantastic success. This year we increased our shipments by a whopping 45%. That might be expected in a booming economy, but during these troubled economic times, it is a ringing endorsement on the quality of our Choclatique artisan chocolate and companion products. We thank all of our loyal return customers and our new supporters who tried us for the first time this year.

Boxed AssortmentsMany of our returning customers told us they love our new streamed-lined components on the Choclatique website and all the improvements in the Build-A-Box feature. And everyone has given us AAA ratings on our new packaging that was introduced in mid-2011. The new boxes are a rich, chocolate brown reusable stylized, leather gift box with wide, hand-tied, double satin ribbon. There is only one thing that could dress up our luscious chocolate and it is the collection of beautiful new boxes.

Designer DonutsThe most exciting new product to come out of Choclatique’s Chocolate Studios this year was my new book, Choclatique—150 Simply Elegant Recipes. We received rave reviews and have been listed in many publications as one of the best Top 10 Cookbooks of the year. We want to thank the publisher, Running Press; my editor, Geoffrey Stone; and both our public relations teams of Seta Zink at Running Press and own PR team at J. Cutler Media Group. In 2011 we also introduced our new Designer Donuts assortment along with our Choclatique Tasting Kit—a companion piece to our new book.

None of this could have been achieved without the help of our wonderful artisans and support staff. A big “hats-off” to our chocolate team, logistics managers, packers and shippers who worked late into the night and on weekends to get our orders shipped. Also, kudos to UPS who didn’t miss a single delivery. A few may have been a little late due to the unpredictable weather we experienced, but they did a great job of delivering everything.

Retro CocktailsHere are a few things to look forward to in 2012. Once again we are hearing those famous words, “It’s cocktail time.” During the 1900s, a “cocktail” was a normal part of the social fabric of life. It wasn’t just a glass of cheap gin splashed over ice. It was an artistic achievement—satiny-smooth, fire and ice; Fred Astaire and Ginger Rogers in a glass; surgical cleanliness; insight and comfort; redemption and absolution. It was the Martini, the Old Fashioned and the Gin Fizz.

This month we will introduce Choclatique’s Retro Cocktails. While many of today’s popular “cocktails” originated over 100 years ago, each one has enjoyed a reinvention at least once in our lifetimes and we’re glad they’re back. Choclatique has faithfully recreated these wonderful beverage flavors in chocolate complete with colorful artist-inspired art deco designs in our new Retro Cocktail assortment.

We start with the Martini—not just any Martini, but a Chocolate Martini—smooth and delicious. Also included in the Choclatique collected works of chocolate Retro Cocktails is a Champagne Cocktail, Orange Frappé, Daiquiri, Gin Fizz, Old Fashioned, Piña Colada, Planter’s Punch, Tropical Punch, Grasshopper, Singapore Sling, Rum & Coke, Zombie and the famous Screwdriver. You can now safely enjoy and savor your Choclatique cocktail hour and not worry about driving home. Happy hour just got happier!

This year we will also introduce Choclatique’s Tea Garden Chocolates. These solid chocolate wafers are chocolate already laden with antioxidants and further enhanced with the essence of exotic teas. Now you can experience the teas of the world in chocolate:

  • Bali-Hi—the natural flavors of fresh-brewed green tea, lemongrass and ginger are tempered in our own blend of dark, teak-colored chocolate.
  • Star of India—our mélange of chamomile teas is slowly-brewed with a wild blend of dark-roasted chocolate, mysterious spices and curries from India.
  • Japon Spring Blossom—a breath of Asian spring air, orange blossom-scented dark, robust chocolate and fresh-minted green tea.
  • Tahitian Island—an exotic Tahitian island treat of natural tropical fruit flavors—passion fruit, Meyer lemon, banana, pineapple, coconut and pearl oranges—all blended with our luscious 17 bean, dark-roasted chocolate.
  • Mandarin Orange—a long lost chocolate recipe from the Emperor’s palace kitchen in Beijing made with imported island dark chocolate beans and Chinese Mandarin oranges.
  • Jakarta Nights—Extraction of brewed Chai tea, star clove oil, cardamom, basil, lemongrass and a touch of warmth from cayenne pepper is slowly infused with our flavorful dark chocolate.
  • Saigon Cinnamon Forrest—Sweet Saigon cinnamon extracts of cassia and oil from Ceylon cinnamon pods slowly blended with Tea Garden dark chocolate blends.
  • Singapore Sunrise—Dark chocolate blends enhanced with slowly steeped green tea and lighted scented with wild clover honey and Sweet Asian forest cinnamon.

Q-91 WafersWe now have made Choclatique Q-91 a lot easier to order and carry with you. Q-91 now comes packaged in our new 24-piece box of individually packaged wafers. Q-91 is rich in all the elements that researchers tell us reduces blood pressure, cholesterol and cavities while elevating the mood. Now you can be both healthy and happy at the same time.

SweeTweetsUsually when thinking about social media the first tools that come to mind are Facebook, YouTube and Twitter. Seldom if ever is chocolate thought of as a form of social communication. That’s about to change because we have developed SweeTweets™ by Choclatique… a powerful and tasty social media tool in its own right.

SweeTweets is our messaging chocolate gift that will have your followers (gift recipients) singing your praises. SweeTweets are text-based solid chocolate posts of up to 30 characters displayed in a beautiful Choclatique stylized leather box.

SweeTweets are delivered overnight to your special followers. You don’t need permission to follow anyone in chocolate. It’s having a chocolaty messaging device customized with your own thoughts in chocolate reaching 1 to 1000 people in just 24 hours. SweeTweets your thoughts in chocolate wishing loved ones a “Happy Birthday,” “Happy Valentine’s Day,” or telling that special person “I Love You.”

Choclatique Ganache SauceAnd lastly, just in time to enjoy for the summer are our new Choclatique Ganache Sauces which will be available in May. Our Dark, Milk, White, Azteca, Fudge and Burnt Caramel sauces are perfect over ice cream or to use in any of the recipes in Choclatique—150 Simply Elegant Desserts or just to take a spoonful or two.

If you’re interested in learning more about chocolate, its effects on the human body and improving your disposition, buy Choclatique—150 Simply Elegant Desserts. It is the perfect gift for Valentine’s Day, a new bride or kitchen-lovin’ groom. The recipes make show-stopping desserts perfectly the first time and very time.

CHOCLATIQUE by Ed Engoron ––––––––––––––– Full-Color Throughout 256 pages • 8 x 10 $27.00 /$31.50 CAN /£14.99 UK ISBN 978-0-7624-3964-5 • Available now on the Choclatique Website and in Book Stores

Full-Color Throughout 256 pages • 8 x 10 $27.00 /$31.50 CAN /£14.99 UK ISBN 978-0-7624-3964-5 • hc Available on the Choclatique Website and Book Stores, September, 2011

Happy New Year!

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People Who Like Sweets Have Sweeter Personalities

Friday, October 21st, 2011
Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011

Being a consumer of sweets I was thrilled to see a study prove that my fantastic “sweet” disposition can be directly attributed to Choclatique Chocolate. RIGHT?

Well, here’s the “skinny” on “sweets.” There was a recent study based on experiments with college kids that found people who like sweets are friendlier and more likely to help someone in need than people who prefer spicy or bitter foods. The results suggest there is a robust link between sweet tastes and pro-social behavior. Okay, I know it might seem like a giant, sugar-coated overgeneralization to say that people with sweet dispositions also really like sweets, but new studies are giving some weight to the idea.

Five studies converged on this idea. Study 1 revealed that people believed strangers who liked sweet foods (e.g., candy) were also higher in agreeableness. Studies 2 and 3 showed that individual differences in the preference for sweet foods predicted pro-social personalities, pro-social intentions and pro-social behaviors. Studies 4 and 5 used experimental designs and showed that momentarily savoring a sweet food (vs. a non-sweet food or no food) increased participants’ self-reports of agreeableness and helping behavior. The results reveal that an embodied metaphor approach provides a complementary but unique perspective to traditional trait views of personality.

The summary of the findings were published in the Journal of Personality and Social Psychology, show that people who like sweets are also more likely to be agreeable, friendly and compassionate than people who prefer other tastes, like bitter or spicy foods. Researchers also found that people given sweet foods were more likely to help someone in need afterward, compared with people who don’t eat anything or people who eat a bland food.

“Such findings reveal that metaphors can lead to unique and provocative predictions about people’s behaviors and personality traits,” says study researcher Michael D. Robinson, of North Dakota State University. The findings were based from a series of experiments involving college students.

Oh, by the way, another study published earlier this year also shows that there seems to be an association between having a sweet tooth and having a slim waist (though that study was admittedly funded by the National Confectioners Association and certainly nothing that fits my waistline), but researchers said that’s likely because they exercise more to compensate for the extra calories.

Okay, here it comes, the shameless plug for my new adventure cookbook. If you’re interested in learning more about chocolate, its affects on the human body and improving your disposition, buy my new book—Choclatique—150 Simply Elegant Desserts. It is sprinkled with QR Codes (Quick Response Codes)… those funny little Rorschach squares you see popping up seemingly everywhere these days. When scanned by a smart phone they take you to a video of the ChefSecret that is at the end of many of the recipes. This is the first time that this technology has been available to be used in the publishing of a cookbook.

And, lastly and most important, the recipes make luscious tasting desserts perfectly the first time and every time there after. It is a foolproof guide to making all of your favorite desserts and improving your sweet disposition and those all around you.

CHOCLATIQUE by Ed Engoron ––––––––––––––– Full-Color Throughout 256 pages • 8 x 10 $27.00 /$31.50 CAN /£14.99 UK ISBN 978-0-7624-3964-5 • Available now on the Choclatique Website and in Book Stores

Full-Color Throughout 256 pages • 8 x 10 $27.00 /$31.50 CAN /£14.99 UK ISBN 978-0-7624-3964-5 • hc Available on the Choclatique Website and Book Stores, September, 2011

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Chocolate Tops List of Most-Popular Specialty Foods

Thursday, October 6th, 2011
Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011

Choclatique by Ed EngoronOn Tuesday, September 27th, Choclatique—150 Simply Elegant Desserts finally arrived at bookstores and websites around the world. Yes, I did say around the world. I found Choclatique (The Book) online in England, Gemany, Sweden, Spain, France, Italy, Japan and China. After three years of hard work that was really rewarding. Even more rewarding are the comments that we continually get about Choclatique Chocolate.

Chocolate has always been popular, but now chocolate has knocked out coffee as the top specialty food purchase reported by consumers, according to a new report from the National Association for the Specialty Food Trade (NASFT). Or as Sally Field might say, “They love me! They really love me!”

Chill-Worthy Cherry from the Boo BoxAt the 5th Annual International Chocolate Salon held in Los Angeles last week, Choclatique was named The Most Gifted Chocolatier and Chocolate Maker for the second year in a row. Chocolate Sprinkles from the Designer Donuts CollectionWe sampled a variety of our newest truffles including Chocolate Martini from our new Retro Cocktail Collection, Dark Chocolate Sprinkles from our Designer Donut Collection. We treated guests to our Estate Chardonnay truffles from our Napa Valley Wine Chocolates, and some delightful Halloween ghosts from the Boo Box. Some of the most talked about confections at the show were our signature Dark Chocolate Caramel in Dark Chocolate and our most popular, best-selling Bubbly—Choclatique’s Champagne Truffle.

The growing popularity of gourmet chocolate comes as no surprise to me. The continued growth of well-made artisan chocolate has been steady even during difficult economic times.

Great economic challenges can be turned into big opportunities with products like artisanal chocolate, designer cheeses and creative condiments that have all become an integral part of the American culinary landscape. The exciting part is that today American artisan chocolatiers now rival the best of what Europe has to offer and it is exciting to see chocolate pushed to the top of the list ahead of coffee.

Seven years ago, Joan and I began the development of the Choclatique assortments; our only thought in mind was making the best damn chocolate in America. Our efforts have been rewarded with over 40 international awards. Last week not only were we named The Most Gifted Chocolatier, but we also received awards in the following categories:

    • Most Luxurious Chocolate Experience

Tower of Delight

  • Best Presentation & Packaging
  • Best Gift Set
  • Top Artisan Chocolatier
  • Most Artistic Designs
  • Best in Salon
  • Top Toffee in Salon
  • Best Milk Chocolate
  • Best Dark Chocolate Bar
  • Best Comfort Chocolate

Choclatique’s Chocolate Studios are located in West Los Angeles near the beach city of Santa Monica. We are a 7-year-old company selling chocolate online at, Amazon and upscale retailers across the United States.

Remember to watch for ChocolateDoctor sightings (that’s me) in your area, as I am invited to appear on TV programs around the country to talk about chocolate, and be sure to check out Choclatique—150 Simply Elegant Desserts found in bookstores around the world, Amazon, Walmart, Target and of course our website at

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Choclatique, The Book

Friday, September 16th, 2011
Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011

When the doorbell rang the delivery I’d been expecting finally arrived—seventeen cases of books. Now these weren’t just any books… these were the new Choclatique dessert books that I started writing more than three years ago.

Choclatique by Ed EngoronWow! As I ripped open the first box I found the beautiful, embossed and foil-stamped cover depicting a balloon whisk with a mixture of satiny melted chocolate dripping from the bail. It was so realistic, I thought I could smell the aroma permeating from the pages within. I was poised to take a lick when our logistics manager, Dave, came in and told me he had the first order for the book. This is exciting stuff for a guy who hasn’t written a cookbook since he penned Stolen Secrets back in the late 1970s.

This is no ordinary cookbook. Like others, it has recipes, of course—over 150 to be exact—all using an easy to make ganache that makes professional looking and tasting, scrumptious desserts. Also, like many other cookbooks there are beautiful pictures. The food photo images were shot by the talented Jason Varney. The only thing that I requested was that the pictures not look too polished… I didn’t want to scare away a less confident reader from trying out the recipes.

Here is how the book differs from other ordinary cookbooks. The book is based on five basic ganache recipes that you can mix and match to result in over 640 recipes and variations from the basic written text.

This book is also an adventure… it captures just 12 of a lifetime of stories of my travels to over 130 countries from the Amazon to the Serengeti in search of the best chocolate the world has to offer.

The book is sprinkled with QR (Quick Response) Codes…those funny little Rorschach squares you see popping up seemingly everywhere these days. When scanned by a smart phone they take you to a video of the ChefSecret that is at the end of many of the recipes. This is the first time that this technology has been available to be used in the publishing of a cookbook.

And, lastly and most important, the recipes make luscious tasting desserts perfectly for the first time and every time there after. It is a foolproof guide to making all of your favorite desserts.

Each recipe in Choclatique has been tested in the Choclatique Chocolate Studios at least five times. I have 25 pounds of extra weight to prove it. Five different artisans made each dessert to prove their accuracy and language.

The copy was proofed by an army of people. I wrote the original copy sending it on to my partner, Joan Vieweger, who then sent it back to me with corrections. The manuscript (MS) then when to Dave who checked it for spelling and grammar errors against the original copy. Mary Goodbody, author of over 60 books, then read the MS for continuity of style. Each time the book passed through different hands it was sent back to me with changes that I either excepted or rejected. When I felt it was ready, it was then forwarded to our publisher, Running Press, and our “super editor” Geoff Stone who parceled it out to a copy editor for the Adventures and a recipe editor for, you guessed it, the recipes. The MS was then completely reviewed one last time by Geoff, Mary, Joan and finally me. I must admit each time the MS was reviewed and corrected it made it a better read.

The original MS had over 250 recipes and nearly three dozen adventure stories. Nearly half have had to be put aside in order to keep to the original 300 page format. But I am one of those writers who believes that every word and recipe is a pearl so they won’t be in digital suspense for long; they will be the basis for my next book—maybe we’ll name it The Rest of Choclatique.

As I write this installment of the Choclatique blog, I am off on the first of many weeks of book tour/promotion. First stop, Charleston, South Carolina and an appearance on Lowcountry Live!

Watch for ChocolateDoctor sightings (that’s me) in your area and on A Million Cooks and be sure to check out Choclatique, the book, found in bookstores around the world, Amazon, Walmart, Target and of course our remodeled website at

As always I wish you sweet dreams and chocolate wishes!

CHOCLATIQUE by Ed Engoron ––––––––––––––– Full-Color Throughout 256 pages • 8 x 10 $27.00 /$31.50 CAN /£14.99 UK ISBN 978-0-7624-3964-5 • hc Available on the Choclatique Website and Book Stores, September, 2011

Full-Color Throughout 256 pages • 8 x 10 $27.00 /$31.50 CAN /£14.99 UK ISBN 978-0-7624-3964-5 • hc Available on the Choclatique Website and Book Stores, September, 2011

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