Archive for May, 2014

The ChocolateDoctor’s Chocolate Chip, Chocolate Milk Bundt Cake

Friday, May 30th, 2014
Ed Engoron, Co-Founder of Choclatique Author of Ed Engoron’s Choclatique, Running Press, 2011

In my cookbook, Choclatique-150 Simply Elegant Desserts, I talked a little about my experiences at the old Adhor Dairies in Los Angeles, where they used to give us free chocolate milk in the reception area. On Fridays they would give us gallons to take home. I wasn’t a big chocolate milk drinker, but I did ‘invent’ a lot of kid recipes to use up the chocolate milk.

Since my partner Joan is a Wisconsin girl and her mom used to make a killer Milwaukee Milk Cake I came up with this simple quick chocolate milk cake recipe. It’s not too sweet and it has a great crisp outer texture, more than your usual cake, but it is still moist, rich and buttery on the inside. I always top it off with my chocolate milk glaze.

Prep Time: 10 minutes
Cool Time: 30 minutes
Bake Time: 40 to 45 minutes
Yield: Serves 8 to 10

Ingredients:
For the Cake:

2 3/4 cups all purpose flour
1/4 cup Choclatique Rouge Unsweetened Cocoa Powder
3 large eggs
1 1/2 cups granulated sugar
1 cup chocolate milk
2 sticks unsalted butter (softened)
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon pure vanilla extract
8 ounces Choclatique Milk Chocolate Chips

For the Glaze:
2 to 3 tablespoons chocolate milk
1/4 teaspoon fresh orange zest
1 tablespoon Choclatique Rouge Unsweetened Cocoa Powder
1 cup confectioner’s sugar

Directions:

  1. Preheat the oven to 350°F.
  2. In a mixing bowl, cream together the butter and sugar until light yellow. Add the vanilla extract, milk and eggs and combine well.
  3. Add the flour, cocoa powder and baking powder in 3 steps and mix until smooth.
  4. Fold in the chocolate chips.
  5. Bake in a greased Bundt pan for about 40 to 45 minutes or until a cake tester inserted into the cake comes away clean.
  6. Invert and cool in the pan on a wire rack for about 30 minutes before glazing. The cake should release cleanly from the pan as it cools.
  7. Mix confectioner’s sugar, orange zest and cocoa powder with the milk (use 1 tablespoon of milk first, add second or third if necessary) and drizzle over the cake with the tines of a fork when it has cooled.

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The ChocolateDoctor’s Chocolate-Blackstrap Molasses Cookies

Thursday, May 22nd, 2014
Ed Engoron, Co-Founder of Choclatique Author of Ed Engoron’s Choclatique, Running Press, 2011

If you have read my blogs in the past you know that there are many health benefits to chocolate. I’m always looking other foods that compliment the health aspects of chocolate. So when reading an article, I found that there are some great attributes to consuming molasses, blackstrap molasses to be certain. During the processing of sugar when sugar cane syrup is boiled for the third time, blackstrap molasses is created. It just so happens that blackstrap molasses is the most nutrient-rich of all molasses. One of the major benefits of eating about a tablespoon of blackstrap molasses a day is the positive effect it has on hair. Now I’m a guy who can certainly use a lot of help in this area.

The reason why blackstrap molasses is so good for your hair is because its contains copper, which is an essential trace mineral for bodily maintenance. Just two teaspoons of blackstrap molasses contains approximately 14% of your daily recommended requirement of copper, as well as many other trace minerals—such as magnesium, iron and selenium. These trace minerals work together with copper to help restore your body’s physiological health. That is the reason whey copper supplements are often viewed as vanity supplements like improving hair quality, as well as the possibility of toning down of gray.

So I was thinking that blackstrap molasses doesn’t have to be associated as a health food if you add a little bit of cocoa powder and bake it in a cookie.

If you’re a man whose hair is receding and you want to restore hair growth, then you’re in luck. Not only can blackstrap molasses stimulate hair growth, but it can do so in half the time it takes to replace a graying hair, since the body does not need to remove aging hair before replacing it.

Well as most of you know I love my cookies! I used to enjoy my Archway Molasses Cookies (with the royal white icing) and a glass of ice cold milk. These were the type of cookies my grandmother used to make and I didn’t even know that they were so healthy. These are the cookies that turn out crisp on the outside but deliciously chewy on the inside. So this recipe will boost your immune system with all the benefits of the cocoa and give you a full head of dark, wavy hair just like you used to have when you were in your early 20s.

Prep Time: 15 minutes
Chill Time: 1 hour
Bake Time: 8 to 10 minutes
Ready In: 1 hour, 30 minutes
Yield: 24 Cookies

Ingredients:
3/4 cup unsalted butter, melted
1 cup granulated sugar
1/4 cup molasses (Unsulphured Blackstrap)
1 large egg
1 3/4 cups unbleached flour
1/3 cup Choclatique Black Onyx Unsweetened Cocoa Powder
2 teaspoons baking soda
1/2 teaspoon ground ginger
1/2 teaspoon cloves
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1/2 cup extra granulated sugar for rolling

Directions:

    1. In large mixing bowl cream together the butter and 1 cup of sugar.
    2. Add the molasses and egg and continue to beat.
    3. In a medium mixing bowl combine the flour, cocoa powder baking soda and spices.
    4. Add the flour mixture to the butter mixture and stir until well combined.
    5. Chill the dough for one hour.
    6. Preheat an oven to 375º F.
    7. Scoop out the dough with an ice cream scoop or a couple of table spoons and roll into 1 inch balls.
    8. Roll the dough balls in sugar and place on sheet pan—12 cookies per pan.
    9. Press down slightly on the cookie dough with the bottom of a moistened glass to flatten.
    10. Bake the cookies for 8-10 minutes.
    11. Cool the pan on rack for 5 minutes and then carefully transfer the cookies to another rack.
    12. When cool store the cookies in an air-tight container for up to 2 weeks.
    13. Make an appointment with your barber.

ChefSecret: Make it look like an Archway Cookie—frost with white royal icing. Use 1/8 cup warm water; 1/2 tablespoon light corn syrup; 1/4 teaspoon pure vanilla extract; 1/8 teaspoon almond extract; 1 1/2 cups confectioners’ sugar, or more as needed. Stir warm water, corn syrup, and extracts together in a small bowl until corn syrup and extract have dissolved. Place confectioners’ sugar into a separate bowl and add liquid ingredients. Beat with an electric mixer on low speed until royal icing is smooth. Store in a lidded container for up to a week; stir thoroughly before using. Makes about 1 1/4 cups.

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The ChocolateDoctor’s Chocolate Milk Pudding

Thursday, May 15th, 2014
Ed Engoron, Co-Founder of Choclatique Author of Ed Engoron’s Choclatique, Running Press, 2011

When I was a kid, I never liked to drink chocolate milk. In my cookbook, Choclatique-150 Simply Elegant Desserts, I talked a little about my experiences at the Adhor Farms in West Los Angeles, where they used to give out free chocolate milk in the reception area. Yes, there was a day when there actually was a dairy on the west side. On Fridays they would give us gallons to take home. I wasn’t a big chocolate milk drinker, but I did ‘invent’ a lot of kid recipes to use up the chocolate milk.

I love chocolate pudding, but it has to be the old-fashioned kind where the skin forms on the top—no overly-starched instant pudding for this guy. And you don’t need to take short cuts when it comes to making a great chocolate pudding. The hardest part of the recipe is to wait for it to chill.

Prep Time: 5 minutes
Cook Time: 12 minutes
Chill Time: 2 hours
Yield: Serves 8

Ingredients:
2 cups, plus 1/2 cup chocolate milk
1/3 cup cornstarch
2 tablespoons cold coffee
1 1/2 cups heavy cream
1 cup granulated sugar
1/4 cup Choclatique Rouge Unsweetened Cocoa Powder
1/2 teaspoon salt
1 teaspoon pure vanilla extract

Directions:

  1. In medium bowl, whisk together 1/2 cup of the cold chocolate milk, cold coffee and cornstarch until smooth.
  2. In a saucepan, combine 2 cups of milk, heavy cream, sugar, cocoa powder and salt and bring just to a simmer.
  3. Add the cornstarch mixture and continue stirring until it returns to a simmer. It will begin to thicken as the mixture gets hotter.
  4. Remove it from the heat, add the vanilla extract, stir well and pour into ramekins or small bowls.

ChefSecret: I use the coffee to add richness and depth to the chocolate pudding flavor. It is a natural chocolate enhancer and I use it in cakes, pies and cookies when appropriate. Never add cornstarch directly to a hot liquid as it will clump and pearl leaving lumps of cornstarch that are very undesirable in what should be a smooth-as-silk chocolate pudding.

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The ChocolateDoctor’s Basic Chocolate Ganache

Friday, May 9th, 2014
Ed Engoron, Co-Founder of Choclatique Author of Ed Engoron’s Choclatique, Running Press, 2011

I wrote a whole book (Choclatique—150 Simply Elegant Desserts) about cooking and baking with ganache. A ganache is basically a blending of chocolate and cream. The ratio of chocolate to cream can vary depending on whether it will be a coating, filling or truffle.

In this recipe I use an industry standard 1-to-1 ratio of chocolate to cream. This is perfect for a beautiful shinny glaze on a cake or pie. It is firm, but not hard. When chilled and firm it can be whipped an electric mixer and use as a filling for pastry or roll into truffles. Of course you can add flavors, extracts and liquors to your taste.

Ingredients:
1/2 cup Choclatique Private Reserve Dark Chocolate (64%) Pastilles
1/2 cup Choclatique Ebony Dark Chocolate (72%) Pastilles
1/2 to 1 cup heavy cream (depending on intended use)
1 tablespoon unsalted butter, softened
1 teaspoon instant espresso granules
1 teaspoon pure vanilla extract
1 teaspoon to 1 tablespoon of other flavors, extracts and liquors of your choice (optional)

Directions:

  1. Place chocolate in a medium heatproof bowl.
  2. In a medium sauce pan heat the heavy cream, butter and espresso granules; bring to a simmer.
  3. Pour the hot cream mixture over the chocolate and whisk until the chocolate is melted, glossy and fluid. If desired whisk in additional heavy cream to reach the desired consistency.

ChefSecrets: To use the ganache as a candy coating or decorative outer shell on Petit Fours, reduce the amount of cream in recipe and keep ganache over simmering water or wrap the bowl in a heating pad. Add a little it more cream and whip with an electric mixer to get a frosting-like consistency great for decorating cakes and cupcakes (Do not refrigerate). To make old-fashioned rolled truffles scoop and hand roll room temperature ganache into a ball then roll in chopped nuts, confectioner’s sugar, decoratifs or Choclatique Unsweetened black Onyx Cocoa Powder.

Cake pops are really the popular rage at the moment and are in the forefront of chocolate fashion. They’re easy to make using leftover cake trimmings. Combine the trimmings with warm ganache—add a tablespoon at a time—mix until the cake and ganache are moist and fully combined. Add only as much ganache as needed to hold the mixture together. Roll mixture into balls and place on a waxed-paper lined sheet, insert a loll stick into the center of each ball (found at hobby stores). Place in freezer for about 2 hours and then dip in warm ganache to coat.

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California Chocolate-Marshmallow Pie: S’mores for Snobs

Friday, May 2nd, 2014
Ed Engoron, Co-Founder of Choclatique Author of Ed Engoron’s Choclatique, Running Press, 2011

The first recorded version of a s’more was found in the publication Tramping and Trailing with the Girl Scouts in 1927. Although it is unknown when the name was shortened, recipes for Some Mores appeared in various Girl Scout publications until 1971. Using the same ingredients, we have come up with our own version of s’mores in the form of a pie. Starting with a store-bought pie crust and puffy marshmallows, you can have a campfire-style treat at the dining room table even if you’re not a Girl Scout. To tell you the truth, camping never tasted this good.

Prep Time: 10 Minutes
Bake Time: 10 Minutes + 10 Minutes
Cool Time: 2 hours
Total Time: 2 hours 30 minutes
Yield: 1 9-inch pie (serves 6)

Ingredients:
1 1/3 cups granulated sugar
1/4 cup all-purpose flour
1/4 cup Choclatique Rouge Unsweetened Cocoa Powder
2 tablespoons Choclatique Black Onyx Unsweetened Cocoa Powder
3 large egg yolks
1 (12 fluid ounce) can evaporated milk
3 tablespoons unsalted butter
1/4 cup Choclatique Private Reserve Dark Chocolate
1 (9 inch) graham cracker pie shell, baked (store bought)
20 large, puffy, store-bought marshmallows

Directions:

  1. Combine the sugar, flour and cocoa powders in a deep saucepan.
  2. Beat the egg yolks with milk. Slowly add the liquids to the sugar-cocoa powder mixture.
  3. Cook on medium heat, being care not to scorch the bottom stirring with a wooden spoon. Continue to cook until the mixture has thickened; about 10 minutes.
  4. Remove the mixture from heat and stir in the butter and chocolate until fully melted. It will look like a rich chocolate pudding.
  5. Top the filled pie with a single layer of marshmallows.
  6. Chill the prepared pie in refrigerator for at least 2 hours.
  7. Pour the warm filling into the baked pie crust.
  8. Preheat an oven to 325º F.
  9. Bake until the marshmallows are a toasty brown; about 10 minutes.
  10. Serve warm while the marshmallow topping is still warm and sticky.

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