Archive for April, 2013

The ChocolateDoctor’s Stone Age Chocolate Frosting
(Perfect for Those People on a Paleo Diet)

Friday, April 26th, 2013

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

Okay, this was new and even a little weird and strange for me. One of our customers sent me a recipe for a Chocolate Frosting made out of, get this, avocados—yes, those beautiful little green, pear-shaped fruits that grow on trees and don’t begin to ripen until they are off the stem. It was the name, Stone Age Chocolate Frosting that got to me. What the heck does this mean? Okay, I was off to the internet to look up the words Stone Age and Diet. Here’s what I discovered.

CavemanIt comes for the Paleolithic Diet—Paleo Diet or popularly known as the caveman or hunter-gatherers’ diet. It is assumed to be a modern nutritional plan based on the presumed ancient diet of wild plants and animals that various hominid species habitually consumed during the Paleolithic period—about 2.5 million years which ended around 10,000 years ago with the development of agriculture and grain-based diets. While this diet claims to provide a healthier lifestyle, it should be noted, however, that the lifespan of the Upper Paleolithic (Late Stone Age) man was only about 33 years from birth.

This diet is centered on commonly available “modern” foods, consisting mainly of fish, grass-fed pasture raised meats, eggs, vegetables, fruit, fungi, roots and nuts. It excludes grains, legumes, dairy products, potatoes, refined salt, refined sugar and processed oils. I guess I could live on that.

Paleo ManThe Paleo Diet was first popularized in the mid-1970s by gastroenterologist Dr. Walter L. Voegtlin. I found that this nutritional concept has been promoted and adapted by a number of authors and researchers in several books and academic journals. Paleolithic nutrition is based on the premise that modern humans are genetically adapted to the diet of their Paleolithic ancestors and that human genetics have scarcely changed since the dawn of agriculture and therefore it is an ideal diet for human health and well-being and is one that resembles this ancestral diet.

The avocados and coconut oil give this Paleo-inspired chocolate frosting a healthy dose of plant-based fats (instead of butter or Crisco) creating a tasty new way to top cookies and cupcakes which do have to be made out of grains. Oh, there goes another fad diet.

Okay, it tastes a little different. It only takes minutes to make and it’s good for a lot of around-the-table dinner conversation. Try it and let me know what you think.

Prep Time: 10 minutes
Ready In: 10 minutes
Yield: 10 Servings

2 ripe medium size avocados, peeled and pitted
1/2 cup Choclatique Natura Cocoa Powder (Un-alkalized, I’m getting into the spirit of the diet)
1/2 cup honey
2 tablespoons coconut oil, melted
1 teaspoon pure vanilla extract
1/2 teaspoon sea salt

Blend avocados, cocoa powder, honey, coconut oil, vanilla extract and salt together in a food processor until smooth and creamy.

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The ChocolateDoctor’s The Little Train That Could
Chocolate Train at Gare du Midi Bruxelles

Friday, April 19th, 2013

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

Chocolate Train 1Here’s a train that’s always on time! Chocolate artist Andrew Farrugia spent over 700 hours constructing his masterpiece—a train made entirely of chocolate. This chocolate sculpture set a Guinness World Record as the longest chocolate structure in the world—112 feet long weighing over 2,800 pounds.

Located at Brussels’ busy South Station, Farrugia claims to have come up with the idea for a chocolate train sculpture after visiting the Belgian Chocolate Festival in Bruges last year.

Chocolate Train 2“I had this idea for a while,” he said. “What do you think if we do this realization of a long chocolate train, you know, because make a train as long as you like.”

The original plan was a more modest size train, but it just kept getting longer, car after car after car. Farrugia had previously built a smaller 12-foot train for an event in Malta, which he said gave him insight about how to build this larger version.

Chocolate Train 3There are two parts to the train. The first seven cars are modeled after the Belgian trains of today, and the rest of the train is modeled after older train cars, including the bar and restaurant car. I’ll bet they serve chocolate mousse for dessert.

Three days before the event, Farrugia transported the chocolate train by truck in 25 wooden boxes from Malta to Belgium. After measuring the length of the train and confirming no material other than chocolate was used, the officials from the Guinness Book of World Records added a new category to the collection of world records and declared the train to be the longest chocolate structure in the world.

Chocolate Train 4
Chocolate Train 5

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The ChocolateDoctor’s Mmmm…Chocolate Mousse Pie

Friday, April 12th, 2013

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

This is definitely going to become your go-to chocolate pie from now on. It is simple to make and Mmmm…yummy to eat! It is sky-high and simply scrumptious—one of the best fluffy chocolate delights to serve for a fall or holiday dessert. You can put the pie together in a wink and a nod and it will disappear just as fast! You can substitute a store-bought chocolate or graham cracker crust and just mound the filling within and let it cool. As a bonus, add a couple of tablespoons of Choclatique Chocolate Curls or Decoratifs as a fancy sprinkle on top.

Chocolate Mousse PiePrep Time: 25 minutes
Cook Time: 5 minutes
Cool Time: 5 hours
Ready In: 6 hours
Yield: 1 9-inch pie

20 Oreo Chocolate Sandwich Cookies, crushed
1/4 teaspoon pure almond extract
1/4 cup unsalted butter, softened
1 cup heavy cream
12 ounces Choclatique Dark Chocolate Chips
1 teaspoon pure vanilla extract
1 pinch salt
2 cups heavy cream, chilled
1/4 cup granulated sugar
1 cup heavy cream, chilled
2 tablespoon of orange liqueur (Grand Marnier)
1/4 cup granulated sugar


  1. Preheat oven to 350º F.
  2. Generously butter a 9-inch springform pan.
  3. In a medium bowl, mix together crushed cookies, almond extract and softened butter and press mixture evenly around the bottom and edges of the springform pan.
  4. Bake in preheated oven for 5 minutes; allow to thoroughly cool.
  5. In a microwave-safe bowl combine 1 cup cream, chocolate chips, vanilla extract and salt; heat in 15 second burst until chocolate is fully melted and mixture is smooth. The chocolate chips will not change shape until you mix. Do not burn.
  6. Set the chocolate mixture aside to cool completely to room temperature, stirring occasionally.
  7. In a large bowl, beat 2 cups chilled cream with 1/4 cup sugar. Beat until stiff peaks form. Fold the whipped cream into the chocolate mixture. Gently spoon the blended chocolate mixture into cooled crust.
  8. Chill the pie at least 5 hours before serving.
  9. Just before serving, beat remaining 1 cup chilled cream with orange liqueur and 1/4 cup sugar. Beat until stiff peaks form.
  10. Before serving spoon a dollop of whipped cream on top of each piece.

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The ChocolateDoctor’s Gluten-Free Chocolate Sponge Cake
(This is a great cake for the Jewish holiday of Passover)

Friday, April 5th, 2013

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

Gluten-Free Chocolate Sponge CakeThis is a gluten-free cake that uses ground almonds or almond flour to replace the wheat flour usually found in sponge cakes of this kind. You can find almond flour in many supermarkets, Whole Foods or Trader Joe’s. If you are preparing the almonds yourself using a food processor or blender, chop only a half cup at a time as electric food processors tend to separate too much of the oil from the nut meats. Do not pack the ground nut down when measuring.

Prep Time: 20 minutes
Bake Time: 50-55 minutes
Cooling Time: 40 minutes
Yield: 12 Servings

Non-stick baking spray
3 tablespoons granulated sugar
6 ounces Choclatique Private Reserve Dark Chocolate Pastilles (64%)
10 large eggs, separated
7/8 cup granulated sugar
2 cups ground blanched almonds (skin off) or almond flour.


  1. Preheat an oven to 350º F.
  2. Coat the inside of a 10-inch Bundt pan with baking spray and coat the bottom and sides with 3 tablespoons of sugar; set aside.
  3. Melt the chocolate in a microwave oven or on the top of double boiler; set aside.
  4. Beat the egg yolks until thick and lemon colored. Gradually beat in the sugar and blend well.
  5. Add the chocolate and almonds to the egg yolks.
  6. Beat the egg whites until stiff peaks form. Gently fold the egg whites into chocolate batter.
  7. Spoon the batter into the prepared Bundt pan.
  8. Bake for 1 hour or until cake springs back when lightly touched. Remove from oven, invert pan on a bottle (wine or ketchup bottle work well), and cool about 40 minutes before removing from pan.

ChefSecret: Finish it off and crown the top with your favorite cream cheese or butter cream frosting.

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