Archive for November, 2012

The ChocolateDoctor’s The Best Homemade Chocolate Sauce

Friday, November 30th, 2012

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

Chocolate SauceIf it is decadent and rich chocolate, I love it. Chocolate is something we can’t resist, can we? Just thinking about chocolate conjures up images of deliciously silky goodness that can put a smile on anyone’s face. At the Chocolate Studio we are always experimenting with different types of chocolate, which includes Dark, Milk and White to create new chocolate sauces.

Chocolate sauce is something that you can use in so many ways. It’s the best topping for ice cream sundaes, buttermilk hotcakes, cheesecakes and fruit, as anyone who has enjoyed a chocolate covered strawberry can attest. Here’s my latest—a simple recipe for chocolate sauce, perfect for your decadent pleasures.

Prep Time: 10 minutes
Cook Time: 10 minutes
Cooling Time: 2 hours
Ready In: 2 hours 20 minutes
Yield: About 2-1/4 cups

Ingredients:
1 cup water
1/2 cup granulated sugar
1/2 cup light corn syrup (I like to use Karo Syrup)
3/4 cup Choclatique Rouge Unsweetened Cocoa Powder
2 ounces Choclatique Ebony Dark Chocolate Pastilles, finely chopped

Directions:

  1. In a medium saucepan, whisk together the water, sugar, corn syrup, and cocoa powder.
  2. Bring to a boil over medium heat. Simmer and until it almost boils then remove from it from the heat and stir in the chopped chocolate until melted. Let it cool.
  3. Re-warm before serving.

Store the chocolate sauce in a refrigerated in covered container for up to 3 weeks.

ChefSecret: Why let it cool? Although you are going to want to eat this yummy chocolate sauce right away, let it rest for a few hours before serving giving it time to thicken up a bit.

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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

pecansSometimes 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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The ChocolateDoctor’s Grandma’s Chocolate-Sugar Crisps

Thursday, November 15th, 2012

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

grandmaMy grandmother’s chocolate-sugar crisps will simply melt in your mouth. And, why not? Nobody bakes them better than Granny! Grandma Gray has been baking her famous crisps for over 55 years using real butter, whole eggs, pure vanilla, special blends of cocoa powders, Hawaiian sugar and great chocolate. These delicious cookies are similar to a sugar cookies only ten times better. They have a wonderful rich flavor and are great on a holiday cookie platter, with a glass of milk or a mocha latté. Give in to temptation with these classic bite-sized crisps.

Prep Time: 10 minutes
Chill Time: 1 hour
Bake Time: 8 to 10 minutes
Ready In: 1 hour 20 minutes
Yield: 48 Crisps

Ingredients:
1 cup granulated sugar
1 cup unsweetened butter, softened
1 large egg
2 teaspoons pure vanilla extract
1 1/2 cups all-purpose flour
1/2 cup Choclatique Rouge Unsweetened Cocoa Powder
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
3 tablespoons crystalline sugar
3 tablespoons Choclatique Chocolate Decoratifs (chocolate jimmies)

Directions:

  1. In a medium bowl, cream together the butter and sugar. Add the egg and vanilla extract and continue to cream until smooth.
  2. Sift together the flour, cocoa powder, baking soda, and cream of tartar; stir into the creamed mixture until well blended.
  3. Refrigerate dough for at least 1 hour.
  4. Preheat oven to 375º F.
  5. Roll dough into 1 inch balls and place onto a cookie sheet. Cookies should be at least 2 inches apart.
  6. Lightly butter the bottom of a drinking glass, dip it into the granulated sugar and press the cookies down slightly. Sprinkle with chocolate decoratifs to add a touch more chocolate.
  7. Bake for 8 to 10 minutes, until just firm and starting to brown. Remove from the baking sheet immediately to cool on wire racks.

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The Chocolate Doctor’s Old-Fashioned German Chocolate Cake

Friday, November 9th, 2012

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

German Chocolate CakeGerman Chocolate Cake is not originally from Germany at all, but was invented by an American, Sam German, who developed a dark baking chocolate in 1852. Sam was the founder of Baker’s Chocolate Company. The cake was named in honor of him and not the country.

My recipe is what you might call an heirloom recipe—a classic German Chocolate Cake with a bit of a twist. We fill and top frost the cake with a caramel-style chocolate-coconut-pecan frosting. I couldn’t resist adding a little cocoa to the frosting for a more complex flavor that uses our outstanding cocoa powders.

Prep Time: 30 minutes
Bake Time: 50 minutes
Ready In: 2.5 hours
Yield: 1 3-layer 8-inch cake serving 10 people

Ingredients:
For the cake:

4 ounces Choclatique Private Reserve Dark Chocolate, broken into pieces
2 tablespoons Choclatique Black Onyx Unsweetened Cocoa Powder
2 tablespoons of strong black coffee
1/2 cup boiling water
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs, separated
1 teaspoon pure vanilla extract
2 1/2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk

For the frosting:
1 cup evaporated milk
1 teaspoon Choclatique Black Onyx Unsweetened Cocoa Powder
2 tablespoons Choclatique Natura Unsweetened Cocoa Powder
1 cup granulated sugar
3 large egg yolks
1/4 cup unsalted butter
1 teaspoon pure vanilla extract
1 cup sweetened flake coconut
1 cup chopped pecans, toasted

Directions:
For the cake:

  1. Preheat oven to 350º F.
  2. Line the bottoms of 3 8-inch cake pans with parchment paper; spray with food release and dust with flour.
  3. Mix together the chunks of chocolate, the cocoa powder and coffee in with the boiling water and stir until the chocolate has melted; set aside to cool.
  4. In a large bowl, cream 1 cup of the softened butter with 2 cups of sugar with an electric mixer until light and fluffy.
  5. Stir in the 4 egg yolks, one at a time, beating well after each addition.
  6. Add in 1 teaspoon of the vanilla extract and the chocolate-water mixture until thoroughly blended.
  7. In another bowl whisk together the flour, baking soda and salt together. Add the flour mixture into the liquid ingredients, alternating with buttermilk, in 3 additions finishing with the flour. Using an electric mix beat until batter is smooth, about 2 minutes.
  8. Next, using another very clean bowl, whip the egg whites until they hold stiff peaks. Gently fold the beaten egg whites into the batter, keeping as much volume as possible. Pour the batter into the prepared cake pans.
  9. Bake 35 to 40 minutes until the cakes have browned lightly and a toothpick inserted into the center of a cake comes out clean.
  10. Allow the cake layers to cool in pans completely before removing.

For the frosting:

  1. Pour the evaporated milk into a large saucepan add the cocoa powders, 1 cup of sugar, 3 egg yolks, 1/4 cup of butter and 1 teaspoon of vanilla extract.
  2. Bring to a boil; reduce the heat to medium and cook stirring constantly, about 10 to 12 minutes until thickened.
  3. Remove from heat and mix in the coconut and pecans, beating the frosting until cooled and spreadable.
  4. Fill and frost the cake with the coconut-pecan frosting.

ChefSecret: Yes, buttermilk! It goes great with chocolate and be careful to only use evaporated milk, not sweetened condensed milk in the frosting. The cans look alike, but the frosting will be too sweet if you use the wrong stuff.

Serving Suggestions: I don’t like my German Chocolate Cake overly frosted or too sweet so I seldom frost the sides of the cake. Instead I set the slice on the side and place a dollop of freshly whipped cream on the point of the cake. However, if you would like to frost the sides of the layers of the cake in addition to the top frosting, simply double the frosting recipe and knock yourself out.

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Hurricane Sandy

Friday, November 2nd, 2012

This week we all watched in horror as Sandy, the tropical cyclone, severely affected portions of the Caribbean, Mid-Atlantic and Northeastern United States and tore apart wide-spread areas of our East Coast. Large areas of New York and New Jersey were hardest hit.

It was the largest Atlantic hurricane on record, with winds spanning over 1,100 miles causing heavy loss of life. It is estimated that the costs of the storm in monetary terms will exceed $50 billion, but that doesn’t take into account the thousands of individual tragedies that each of the affected families share.

For those who have lost loved ones, know that all Americans share in your grief. To all of our family, friends and neighbors on the East Coast affected by Hurricane Sandy, our hearts and prayers are with you.

Joan Vieweger, Ed Engoron and the entire Choclatique Team

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Chocolate Chip Pumpkin Quick Bread

Friday, November 2nd, 2012

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

Pumpkin CoachIn Charles Perrault’s lovely fairytale Cinderella, the fairly godmother turns a pumpkin into a magical, horse-drawn royal coach. This holiday season you too can transform a pumpkin into something wonderful—a scrumptious Chocolate Chip Pumpkin Quick Bread. This recipe has a mild subtle spiced pumpkin flavor with accents of chocolate. It is not overly sweet and is perfect with a turkey dinner or a surprisingly delicious toasted breakfast treat. It uses the whole 14-ounce of canned pumpkin puree (typically contained in a single can) so you don’t have to try to figure out what to do with the rest.

Chocolate Chip Pumpkin BreadThis recipe makes 3 large loaves. Eat one now and freeze the other two for later. You can also turn loaves into muffins; simply by cupping the batter and baking in muffin tins for about 20 to 25 minutes or until a cake tester comes out clean. I’m sure that my Chocolate Chip Pumpkin Quick Bread will become part of your new All-American Thanksgiving tradition.

Prep Time: 30 minutes
Bake Time: 1 hour
Ready In: 1 hour, 30 minutes
Yield: 3 large loaves

Ingredients:
1 sticks (1/2-pound) unsalted butter
2 cups granulated sugar
1 cup light brown sugar
1 (14 ounce) can pumpkin puree
2/3 cup water
4 large eggs
3 1/2 cups all-purpose flour
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
2 teaspoons baking soda
1 1/2 teaspoons salt
1 cup Choclatique Semi-Sweet Chocolate Mini Chips
1/2 cup chopped pecans or walnuts
3 teaspoons crystalline sugar

Directions:

  1. Preheat oven to 350º F.
  2. Butter and flour three 9 x 5-inch loaf pans.
  3. In a large bowl, cream the sugar with the butter then add the pumpkin puree, water and eggs. Beat the mixture until smooth.
  4. Blend in the flour, cinnamon, nutmeg, baking soda and salt. Do not overmix.
  5. Fold in chocolate chips and nuts.
  6. Fill the loaf pans 3/4 full. Tap on the bottom to settle.
  7. Sprinkle each loaf with 1 teaspoon of crystalline sugar.
  8. Bake for 1 hour, or until a cake tester comes out clean.
  9. Cool on wire racks before removing from pans.

ChefSecret: Crystalline Sugar (sanding sugar or sparkling sugar) adds a sweet crunch and sparkle to everything from cookies and scones to muffins, quick breads, cake, sweet breads and pie crust. It’s a simple touch that elevates the look and taste of your baked quick breads from good to gorgeous.

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