Archive for May, 2013

The ChocolateDoctor’s Hot Cocoa Sopapillas

Friday, May 31st, 2013
Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011

I discovered sopapillas (like Al Gore invented the internet)! Well, at least I first tasted them late in life while working on a project for H.E.B. (H.E. Butt Grocery Company) in San Antonio. I was visiting a supplier who did nothing else but fry chicharrón (fried pork rinds) and sopapillas. I know – what a combination of flavors!

Sopapillas are usually served as a dessert with honey and are common throughout Mexico, Central and South American and the American Southwest. In some Mexican restaurants in Texas and New Mexico sopapillas may be served in place of bread or tortillas or filled with ingredients common to tacos and tostadas. In fact, sopapillas were designated as Texas’ state pastry in 2003.

I needed to do something to add my California-Choclatique touch, so I figured what could be better than to add a little cocoa and chocolate sauce?

Prep Time: 30 minutes
Fry Time: 15 minutes
Ready In: 45 minutes
Yield: 24 servings

Ingredients:
3 3/4 cups all-purpose flour
1/4 cup Choclatique Rouge Unsweetened Cocoa Powder
2 teaspoons baking powder
1 teaspoon salt
4 tablespoons white shortening or lard
1 1/4 cups warm water
1/4 cup warn coffee
2 quarts oil for frying

Directions:

  1. In a large bowl, whisk together the flour, cocoa powder, baking powder and salt.
  2. Cut in the shortening.
  3. Stir in water and coffee and mix until dough is smooth.
  4. Cover and let stand for 20 minutes.
  5. Roll out on floured board until 1/8- to 1/4-inch thick.
  6. Cut into 3-inch squares.
  7. Heat oil in deep-fryer to 375º F.
  8. Fry the dough until crisp, puffy and dark brown on both sides; about 3 to 4 minutes per side.
  9. Drain on paper towels.
  10. Shake on a little confectioner’s sugar or cinnamon-sugar and dip them into warm chocolate sauce or marshmallow fluff.

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The ChocolateDoctor’s Blue Ribbon Chocolate Cake

Friday, May 24th, 2013
Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011

I was filling in for another contestant who had gotten sick right before the competition started for a Bundt Cake cook-off at the Texas State Fair. I had less than 3 hours to create a recipe, purchase the ingredients and bake the cake. I was a bit nervous, but found a “fast-scratch” solution. This recipe couldn’t be any easier! No one would ever believe it starts with a package cake mix and instant pudding. The only other ingredients are sour cream, eggs, vegetable oil and, of course Choclatique Dark Chocolate Chips. Blue Ribbon Chocolate Cake is a moist, intensely-flavored chocolate cake that will last for days if your friends and family allow.

Prep Time: 20 minutes
Bake Time: 50 to 55 minutes
Cool Time: 90 minutes
Cooling Time: 2 hours
Yield: 12 Servings

Ingredients:
1 (18.25 ounce) package devil’s food cake mix (I use Betty Crocker or Duncan Hines)
1 (5.9 ounce) package instant chocolate pudding mix (I use Jell-O brand)
1 cup sour cream
1 cup vegetable oil
4 large eggs
1/2 cup warm water
2 cups Choclatique Dark Chocolate Chips

Directions:

    1. Preheat an oven to 350º F.
    2. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 9-or 10-inch Bundt pan.
    3. Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean.
    4. Cool cake thoroughly in pan for at least an hour and a half before inverting onto a plate. If desired, dust the cake with powdered sugar.

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

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The ChocolateDoctor’s Chocolate Chewies

Thursday, May 16th, 2013
Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011

This cookie has to be filed under my great “chewy” cookies file. Both kids and adults can’t get enough of them. They are rich, buttery and filled with chocolate flavor with just a hint of fresh citrus. It is a real chocolate lover’s delight. I like to make these on the small side, and because Chocolate Chewies aren’t too sweet, they are perfect to pair up with ice cream, Crème Brûlée or even yogurt. You can always drop these by the heaping tablespoon and bake for a larger stand-alone snack or dessert.

Why is the almond extract optional? I love the taste (and smell) of almonds and almond extract. My partner Joan always thinks I go a bit overboard on the AE. She thought these cookies were a bit on the floral side. Chef Jonathan and I just had to shrug our shoulders with that comment which irked Joan to no end.

“Are you two just going to shine me on and ignore me?” she demanded.

“No dear, we will make the almond extract optional,” I dutifully replied.

If you want them to taste as I intended, follow the recipe. If you want them with a little less complexity, leave out the almond extract.

Prep Time: 15 minutes
Cook Time: 10 minutes
Cool Time: 20 minutes
Ready In: 45 minutes
Yield: 96 Cookies

Ingredients:
1 1/4 cups unsalted butter, softened
2 cups granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
1/2 teaspoon pure almond extract (optional)
2 teaspoons fresh orange zest
2 cups all-purpose flour
3/4 cup Choclatique Rouge Unsweetened Cocoa Powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups Choclatique Semi-Sweet Chocolate Mini Chips

Directions:

  1. Preheat an oven to 350º F.
  2. In a large bowl, cream together the butter and sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla and almond (if used) extracts and orange zest.
  4. Whisk together the flour, cocoa, baking soda and salt and stir into the creamed mixture.
  5. Fold in the chocolate chips.
  6. Drop dough by heaping teaspoonful onto ungreased baking pans.
  7. Bake 8 to 9 minutes. The cookies will be soft and chewy.
  8. Cool slightly on baking pan then remove the cookies from pan onto a wire rack to cool completely.

ChefSecret: You can substitute chocolate chips with butterscotch or peanut butter chips, walnuts, pecans, M&M’s or Reese’s Pieces.

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The ChocolateDoctor’s Chocolate Chip-Orange Cookies

Friday, May 10th, 2013
Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011

This is an easy recipe created in our test kitchens by both my partner Joan and me on a very cold winter afternoon in Los Angeles. Now, I should explain that in Southern California we do have a “week of winter” most years. To us cold is 45º. I always call up my friends in Minnesota and Wisconsin when it in the teens or lower there and brag about my view of the people on the beach catching waves. On this particular day I was bragging about our Chocolate Chip-Orange Cookies. These cookies are soft and cake-like and frosted with an orange-butter glaze. This recipe is easily doubled and is perfect for a school or church bake sale. Or, you can bake them for Mom.

Happy Mother’s Day!

Prep Time: 15 minutes
Bake Time: 10 minutes
Ready In: 25 minutes
Yield: 30 Cookies

Ingredients:
For the Cookies:
1 cup granulated sugar
1/2 cup unsalted butter, softened
1 large egg
1/2 cup sour cream
1/2 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup frozen orange juice concentrate, thawed
1 tablespoon grated orange zest
1/2 cup Choclatique Semi-Sweet Mini Chocolate Chips

For the Frosting:
1/4 teaspoon grated orange zest
1 tablespoon frozen orange juice concentrate, thawed
1/2 teaspoon pure vanilla extract
2 tablespoons unsalted butter, melted
3/4 cup confectioners’ sugar

Directions:
For the Cookies:

  1. Preheat an oven to 375º F.
  2. Using an electric mixer with a paddle attachment, cream the granulated sugar and butter.
  3. Add the egg and beat in well.
  4. Add the sour cream and 1/2 teaspoon of the vanilla extract; beating until well to mix well and set aside.
  5. Whisk together the flour, baking powder, baking soda and salt. Beat the flour mixture little by little to the creamed mixture until well blended. Add 1/2 cup of the orange juice concentrate and 1 tablespoons of the orange zest and combine.
  6. Fold in the chocolate chips.
  7. Drop about 2 tablespoons of cookie dough onto the butter cookie sheets.
  8. Bake for about 10 minutes or until lightly brown around the edges.
  9. Transfer to a wire rack and cool.
  10. Frost the cookies when they are cooled completely.

For the Frosting:

  1. Mix together 1/4 teaspoon orange zest, 1 tablespoons of the thawed orange juice concentrate, 1/2 teaspoon vanilla extract, 2 tablespoons of melted butter, confectioners’ sugar or enough to make frosting of spreading consistency.

ChefSecrets: Just when you think you have creamed the sugar and butter enough give it another two minutes. The secret is to make sure you have very creamy slurry.

You can substitute semi-sweet chocolate chips with Choclatique Snowy White Chocolate Chips for a very different tasting cookie. I don’t recommend milk chocolate chips as the milk chocolate flavor and the orange don’t really go together in this recipe.

It is always best to turn the baking sheet about half way through baking.

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The ChocolateDoctor’s Cuckoo for Chocolate…Churros

Wednesday, May 1st, 2013
Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011

This is my favorite Mexican fast food dessert and it’s perfect for a Cinco de Mayo celebration. The long strips of fried dough are comparable to New Orleans beignets or southern-fried fritters… only they’re easier to make. They are a common street food and can also be found at fairs and carnivals in both America and Mexico. In recent years many vendors have resorted to frozen churros choosing to just fry them off. I think my freshly made version presented here is far better than frozen. I made them even more delectable with the addition of Choclatique Cocoa Powder to give it a light chocolate flavor. Fried chocolate-how bad could it be?

Prep Time: 10 minutes
Fry Time: 30 minutes (to fry them all)
Ready In: 40 minutes
Yield: About 24 Churros

Ingredients:
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
2 quarts vegetable oil for frying
1 cup water
1/2 cup margarine (not butter)
1 cup all-purpose flour
1/4 cup Choclatique Rouge Unsweetened Cocoa Powder
1/4 teaspoon salt
3 large eggs

Directions:

  1. Stir together the sugar and cinnamon and set aside.
  2. In a heavy deep skillet or deep-fryer, begin to preheat heat the oil to 360º F (use a thermometer). The oil should be at least 1-1/2 inches deep.
  3. In a medium saucepan, heat the water and margarine to a rolling boil. Combine the flour, cocoa powder and salt; stir into the boiling mixture.
  4. Reduce heat to low and stir vigorously until the mixture forms a ball, about 1 minute. Remove from heat and beat in the eggs one at a time.
  5. Spoon the mixture into a pastry bag fitted with a large star tip.
  6. Carefully squeeze out 4-inch long strips of dough directly into the hot oil. Fry 3 or 4 strips at a time, until golden brown, about 3 to 4 minutes on each side.
  7. Remove from hot oil to drain on paper towels.
  8. Roll each of the churros in the cinnamon-sugar mixture while still hot.

ChefSecret: If the oil isn’t hot enough the churros will be greasy; if you fry the pastry at a higher temperature than noted they will not get fully cooked on the inside.

Dress the churros up for a dinner time dessert by drizzling a little dark chocolate sauce over the top and garnish with fresh seasonal berries.

To make the Chocolate Drizzle:

Ingredients:
2 ounces Choclatique Private Reserve Dark Chocolate, chopped
1 teaspoon white vegetable shortening

Directions:

  1. Place the chocolate and shortening in a small re-sealable freezer bag.
  2. Microwave on HIGH for about 30 seconds until chocolate is melted.
  3. Massage chocolate and shortening together in the bag.
  4. Snip off corner and drizzle over the fried churros that have been dredged in cinnamon-sugar.

Special Note: Leave it to Joan to find another use for churros. While surfing the internet for Cinco de Mayo festivities she came across a recipe for Churro Cupcakes on The Curvy Carrot website. I think it a great idea that we will be trying here this week. Go and grab a quick peak for yourself and see what you think. Think of the possibilities… I would consider making a Tres Leaches Churro Cake just to make sure you have a totally indulgent dessert for the May 5th.

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