The ChocolateDoctor’s Old Fashioned Chocolate Cookies

July 18th, 2014
Ed Engoron, Co-Founder of Choclatique Author of Ed Engoron’s Choclatique, Running Press, 2011

I love to share vintage family cookie recipes. These Old Fashioned Chocolate Cookies are circa 1960s. Baking cookies is a wonderful holiday tradition, and there are but few yummier treats you must have on your Christmas (or year-round) cookies plate of every year—this is one of them. They are crisp, delicious and not too sweet—just an old-fashioned cookie perfect for the holiday baking season. Need something to give; think chocolate cookies for homemade holiday gifts. Let the baking begin!

Prep Time: 10 minutes
Chill Time: 2 hours
Bake Time: 8 to 12 minutes per sheet pan
Yield: 3 dozen

Ingredients:
1/2 cup shortening
1/2 cup granulated sugar
1/2 cup dark corn syrup
2 large eggs, beaten
1/2 tsp. salt
1 teaspoon pure vanilla extract
1/4 teaspoon ground cardamom
1/2 teaspoon cinnamon
2 cups flour
1/2 cup Choclatique Natura Unsweetened Cocoa Powder or Choclatique Rouge Cocoa Powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 cup confectioner’s sugar

Directions:

  1. In a large bowl, cream together the shortening and sugar.
  2. Add the corn syrup, eggs, salt and vanilla extract and mix well.
  3. In a separate bowl, sift together the cardamom, cinnamon, flour, cocoa powder, baking soda and baking powder.
  4. Gradually add to the creamed mixture and beat well.
  5. Scrape down the dough and divide into two portions. Wrap with food film and chill for at least 2 hours.
  6. Preheat oven to 350° F.
  7. On a lightly floured surface, roll the dough out to 1/4-inch thickness. Cut with your favorite cookie cutters.
  8. Bake on greased cookie sheets for 8 to 12 minutes, depending on size of cutouts.
  9. Cool completely.
  10. Dust with confectioner’s sugar.

Choclatique on FacebookChoclatique on TwitterChocolate Doctor

The ChocolateDoctor’s Chocolate Polish Cheesecake

July 11th, 2014
Ed Engoron, Co-Founder of Choclatique Author of Ed Engoron’s Choclatique, Running Press, 2011

Cheesecakes (Sernik, pronounced SEHRR-neek) are a national dish of Poland and are revered in every Eastern European cuisine. The cheese typically used is dry-curd, cottage cheese, not cream cheese as in the United States. This results in a different finished texture but is still delicious in its own right. I like to add the magic of chocolate to make this cheesecake even yummier. This cheesecake is a bit tart, but still creamy enough to be called a great Polish cheesecake.

Prep Time: 1 hour plus
Chill Time: 8 to 12 hours, plus 1 hour rising after rolling out dough
Bake Time: 30 to 40 minutes
Yield: Serves 8 to 10

Ingredients:
For the dough:

1 packet dry yeast
1/2 teaspoon granulated sugar
2 tablespoons warm water (about 108º F)
1/3 cup unsalted butter
1/4 cup granulated sugar
3/4 cups cake flour
3/4 cup all-purpose flour
1/4 cup Choclatique Natura Unsweetened Cocoa Powder
1/4 teaspoon salt
1 large egg, plus 1 egg yolk
1/2 cup whole milk (lukewarm), divided

For the filling:
1 large (32-oz.) carton small curd cottage cheese
6 large egg yolks
1 cup granulated sugar
1/2 teaspoon salt
1/4 cup sour cream
2 teaspoon orange liqueur or pure orange extract
1 teaspoon minced orange peel
4 tablespoon Choclatique Natura Unsweetened Cocoa Powder
1 tablespoon pure vanilla extract
1 cup dried cherries (soak in 1/2 cup boiling water for 10 minutes and then drain well)
2 tablespoons Semi-Sweet Chocolate Mini Chips
1/3 cup Choclatique Private Reserve Pastilles

Directions:
For the crust:

  1. Combine the yeast and the sugar with warm water and set aside to activate the yeast. The yeast mixture should be a frothy, bubbly brown after 10 minutes.
  2. Using an electric mixer cream together the butter and sugar until light and fluffy.
  3. Add the flours, cocoa powder and salt and mix. The mixture will be pebbly, like for pie crust.
  4. In a separate bowl, beat the egg with 1/4 cup of the milk.
  5. Add to the flour mixture along with the yeast. Slowly add the rest of the milk and mix well.
  6. Turn out the dough and knead by hand.
  7. Cover the dough in the bowl and refrigerate overnight.

For the filling:

  1. Using a food processor combine the cottage cheese, egg yolks, sugar, salt, sour cream, lemon juice, orange peel, cocoa powder and vanilla extract and mix until smooth. Make sure to smooth out the curds in the cottage cheese.
  2. Stir in the plumped cherries and chocolate chips.

To assemble:

  1. Roll out the dough on a lightly floured surface and form into a rectangle.
  2. Place in the bottom and up along the sides of a 9 x 13 pan.
  3. Slowly melt the chocolate in a glass bowl in a microwave oven for 30 seconds at 50% power in 30 seconds burst, stirring between each burst.
  4. Brush the chocolate in a thin layer over the top of the crust.
  5. Spread the cheese filling over the crust and let the dough rise for 1 hour.
  6. Bake in a preheated 350° F oven for 30 to 40 minutes, until just set.

ChefSecret: You can also substitute ricotta cheese for the cottage cheese, but then it would have to be called an Italian Cheesecake.

Choclatique on FacebookChoclatique on TwitterChocolate Doctor

The ChocolateDoctor’s Home-Made Chocolate Almond Toffee (Almond Roca-Style Candy)

July 3rd, 2014
Ed Engoron, Co-Founder of Choclatique Author of Ed Engoron’s Choclatique, Running Press, 2011

Harry Brown and J. C. Haley invented Almond Roca in 1912. It is that famous log-shaped, butter-almond toffee confection, individually wrapped in gold foil and packaged in a pink tin can. There is nothing better than receiving one the original tins for a holiday unless it’s a batch of homemade almond toffee made in your own kitchen. Giving the gifts that you make yourself are gifts from the heart.

You won’t need any special equipment when making homemade almond toffee—not even a candy thermometer. You will need to stir the toffee constantly and watch the color as you bring it to a medium mahogany color.

Prep Time: 20 minutes
Cook Time: 20 minutes
Cool Time: 4 to 6 hours
Yield: about 2 pounds

Ingredients:
2 cups unsalted butter (for this recipe I used Plugrá butter)
2 1/4 cups granulated sugar
1/4 cup water
1 cup whole roasted almonds, coarsely chopped
1 tablespoon pure vanilla extract
1 teaspoon of pure almond extract
1 1/2 cup Choclatique Private Reserve Dark Chocolate Pastilles, or
Choclatique Heirloom Milk Chocolate Pastilles
1/2 cup almonds, ground for almonds for coating the logs
Nonstick cooking spray

Directions:

  1. Spray a 13 x 9 x 2-inches jelly roll pan with non-stick cooking spray.
  2. In a large heavy-bottomed 2-quart (or larger) saucepan, combine the butter sugar and water over high heat, stirring constantly, until they combine completely.
  3. Continue cooking over high heat while stirring. (if using a thermometer 300º F)
  4. Add coarsely chopped almonds until just mixed.
  5. Add the vanilla and almond extracts by pouring down the side of the pan to prevent the toffee from crystallizing.
  6. Quickly and carefully pour the hot toffee and almond mixture onto the prepared jelly roll pan. Tilt to spread evenly. Use a pot holder as the pan can get very hot.
  7. After 5 minutes, distribute the chocolate pastilles over the toffee mixture. When they have begun to melt, spread them over the top of the hot toffee with a silicone spatula.
  8. Sprinkle the ground nuts evenly over the top.
  9. Cool the toffee for at least 4 hours, and up to 8 hours, at room temperature until hardened completely. The almond toffee is thoroughly cool when the chocolate is slightly dull looking.
  10. Break into pieces and the almond toffee is ready to eat.

ChefSecret: I recommend using Plugrá Butter for the taste. It’s made with a higher butterfat content than most American butters (82% vs. 80%). That may not sound like much, but it makes a big difference in the final taste of the toffee.

Choclatique on FacebookChoclatique on TwitterChocolate Doctor

The ChocolateDoctor’s Chocolate-Peanut Butter Fudge

June 27th, 2014
Ed Engoron, Co-Founder of Choclatique Author of Ed Engoron’s Choclatique, Running Press, 2011

I love a good piece of fudge any time. It is a good thing to snack on when you need an energy boost. We thought about making Choclatique fudge, but decided it is so easy to make at home that we would just share one of our secret recipes with you. We’ve made it easy. There are just 5 ingredients, most of which you already have in your home pantry.

This fudge is seriously good. Best of all, it works every time. It is great to give as a hostess/host gift. Consider this a base recipe and feel free to mix things up a bit. You can change the chocolate and add different mix-ins or toppings to create a variety of flavors and textures. Last week we even swirled in 1/4 cup of Concord grape jelly. So, be creative; we leave it up to you.

Ingredients:
1 cup unsalted butter
1 cup creamy peanut butter
1 teaspoon pure vanilla extract
16 oz. confectioner’s sugar (about 3 ½ cups)
1 1/2 cups Choclatique Heirloom Milk Chocolate Pastilles

Directions:

  1. Prepare an 8 x 8 baking dish lined with food film, parchment or wax paper and set aside.
  2. In a small saucepan, melt the butter and peanut butter. Remove from the heat and add the vanilla extract and confectioner’s sugar. Stir with a wooden spoon until just incorporated.
  3. Transfer the base mixture to a medium size bowl and whip it using an electric mixer for about 2 minutes.
  4. Transfer the base mixture into the prepared baking dish. Press it down with a spatula and smooth until level.
  5. Microwave the milk chocolate in a small bowl for 1 minute. Stir until melted, smooth and shiny (heat for an additional 30 seconds if needed). Pour melted chocolate over the fudge, and use a spatula to gently spread it.
  6. Let the fudge cool at room temperature for 4-5 hours before cutting into 1-inch pieces.

ChefSecrets: If you want a less sweet tasting fudge substitute Choclatique Private Reserve Dark Chocolate Pastilles for the milk chocolate pastilles for the topping. Cooling the fudge at room temperature for 4 to 5 hours will reduce the amount of crystallization that you can get with poorly prepared fudge. You can quickly set the fudge in the refrigerator for 30-60 minutes, but expect that it may crystallize and taste a bit gritty. You will see condensation if you try to serve it at room temperature after refrigerating. So, just try to allow enough time to cool it properly.

Choclatique on FacebookChoclatique on TwitterChocolate Doctor

The ChocolateDoctor’s Salted Butter Chocolate Sauce

June 19th, 2014
Ed Engoron, Co-Founder of Choclatique Author of Ed Engoron’s Choclatique, Running Press, 2011

The two natural flavor enhancers I love to include in Choclatique Chocolate are coffee and salt. Coffee provides richness and adds to the depth of flavor while salt provides contrast against the sweetness of the chocolate. Now here is a great homemade dessert sauce that is ready in a flash!

Prep Time: 10 minutes
Yield: Makes 2 cups

Ingredients:
1 cup whole milk
1 tablespoon cold coffee
6 tablespoons (3 ounces) salted butter, cut into cubes
1/4 cup packed light brown sugar
10 ounces Choclatique Private Reserve Chocolate, Chopped
1 1/2 teaspoon pure vanilla extract
1/8 teaspoon sea salt

Directions:

  1. Heat the milk, coffee, butter and brown sugar in a saucepan until it begins to steam—do not let it bubble.
  2. Remove from heat and add all the chocolate, vanilla extract and salt, whisking gently until the chocolate is melted and the sauce is smooth.
  3. Serve the warm sauce over ice cream, or frozen yogurt. Or, drizzle a little onto your favorite cake. You can even add a little bit to a cup of plain refrigerated yogurt.
  4. If you have some sauce left, cool it to room temperature and store it in the refrigerator for 2 to 3 weeks.
  5. To re-warm, put the sauce jar in a microwave for about 30 seconds on half power or place the jar in a pan of hot water.

ChefSecret: Make it a Mexican chocolate by adding a teaspoon of ground cinnamon and 1/2 teaspoon of almond extract.

Choclatique on FacebookChoclatique on TwitterChocolate Doctor

The ChocolateDoctor’s Venice Beach Pier Chocolate Saltwater Taffy

June 13th, 2014
Ed Engoron, Co-Founder of Choclatique Author of Ed Engoron’s Choclatique, Running Press, 2011

When Venice of America opened on July 4, 1905, Abbott Kinney had already dug several miles of canals to drain the marshes for his planned residential community. He built a 1,200-foot long pleasure pier with an auditorium, ship-style restaurant, dance hall, hot salt-water plunge and 3 blocks of arcaded businesses all in Venetian-style architecture.

Thousands of tourists arrived on the “Red Cars” of the Pacific Electric Railway from Los Angeles and Santa Monica, then rode the Venice miniature railroad and canal gondolas to tour the town. But the biggest attractions were Venice’s gently sloping beaches and the saltwater taffy emporium. This was the Roaring ‘20’s and for the amusement of the public, Kinney hired aviators to do aerial stunts over the beach and boat races in the Pacific surf. Venice was becoming famous for its canals, beaches and circus-like oceanfront walk; a pedestrian-only promenade that featured street performers, fortune-tellers, artists and vendors.

My uncle opened Herb’s Doughnut Factory & Coffee. It was known for the state-of-the-art conveyor fryer that plopped the raw batter into the hot oil and transported each steamy, yummy doughnut past the counter guests under a curved glass canopy as they enjoyed their 5¢ cup of coffee. Who could resist the temptation of one of these plump morning treats at only 3¢. As afternoon turned to evening, doughnuts and coffee sales declined and my uncle added saltwater taffy chews to his offerings. Here one could get a twenty-piece bag of authentic Venice Beach Pier Saltwater Taffy for only 7¢. This little spot became as famous as the saltwater taffy shops on the Atlantic City’s Boardwalk in New Jersey.

You’ll never sink your teeth into a piece of candy quite like old fashioned salt water taffy. Each bite will leave you wanting more with its unique, soft, non-sticky texture and its irresistible flavor. Here is the original recipe that made Herb’s Doughnut Factory & Coffee (and taffy emporium) a major attraction at The Venice of America.

Prep Time: 30 minutes
Cook Time: 15 minutes
Cool Time: 30 to 45 minutes
Ready In: 2 hours
Yield: Makes 120 pieces

Ingredients:
Cooking spray or oil
1/2 cup evaporated milk
2 tablespoons cold coffee
1 1/2 cups sugar
2 tablespoons cornstarch
1/2 cup Choclatique Rouge Unsweetened Cocoa Powder
3 cups light corn syrup
1/2 vanilla bean, split
1 teaspoon coarse sea salt
Wax twisting papers

Directions:

  1. Generously grease a baking sheet.
  2. In a 4-quart saucepan, combine the milk, coffee, sugar, cocoa powder and corn syrup.
  3. Scrape the vanilla seeds into the pan. Add the pod. Begin to bring to a boil over high heat, uncovered, then insert candy thermometer.
  4. Reduce heat to medium; cook, stirring frequently to avoid scorching, until mixture reaches 246º F (this is known as the firm ball stage), 10 to 15 minutes.
  5. Remove pan from heat and pour on baking sheet.
  6. Remove vanilla bean pod with tongs. Sprinkle the salt evenly over the surface of the taffy. Cool until warm to the touch, 30 to 45 minutes.
  7. Turn the cooled taffy onto a large oiled cutting board. Stretch the taffy out with both hands, fold it over on itself and stretch again. Repeat this continuously until the taffy has turned opaque and white, about 15 minutes. This step is called pulling taffy.
  8. Generously grease the blades of a kitchen scissors and your hands. Pull the taffy into 4 equal pieces. Roll the first into an 24-inch robe. Snip off 1-1/2-inch pieces; immediately roll them in wax paper, so they hold their shape. Repeat with remaining taffy.
  9. Store in an airtight container for up to 3 weeks.

ChefSecret: Be very careful when working with hot sugar confections as they can cause terrible burns. Saltwater Taffy and hard candies will not set properly on a humid or moist day.

Choclatique on FacebookChoclatique on TwitterChocolate Doctor

The ChocolateDoctor’s Salted Chocolate Batter Cookies

June 6th, 2014
Ed Engoron, Co-Founder of Choclatique Author of Ed Engoron’s Choclatique, Running Press, 2011

If you love things that are salty and sweet then you’ll certainly love the combination I’ve concocted with a simple cookie that uses sea salt to compliment the flavor of the chocolate. I think you will be delighted to see how well the luscious chocolate icing pairs with coarse sea salt.

Prep Time: 15 minutes
Baking Time: 9 to 10 minutes
Cooling Time: 15 minutes
Ready in: 40 minutes
Yield: 12 cookies

Ingredients:
1 large egg yolk
1 batch Brownie Batter Frosting (recipe below), divided in half
1/4 teaspoon baking soda
1/4 cup all-purpose flour
1 cup Choclatique Ebony Dark Chocolate Pastilles
2 teaspoons coarse *sea salt

For the Brownie Batter Frosting:
1/2 cup unsalted butter, softened
3/4 cup brown sugar
1/3 cup Choclatique Rouge Unsweetened Cocoa Powder, sifted
1/4 cup all-purpose flour
1 teaspoon pure vanilla extract
1/2 teaspoon coarse *sea salt

Directions:
For the Frosting:

  1. Using a stand mixer, whip the butter and sugar until smooth, about 2 minutes.
  2. Add cocoa powder, flour, vanilla and salt, and whip until light and fluffy, about 5 minutes.
  3. Divide in half and set aside

For the Cookies:

  1. Preheat an oven to 350º F.
  2. In a stand mixer, combine the egg yolk and 1/2 of the Brownie Batter Frosting and whip until well incorporated. Add baking soda and flour, and continue mixing until smooth, about 2 minutes longer.
  3. Scoop tablespoon-sized balls of cookie batter onto a parchment-lined baking sheet and bake for 9–10 minutes. Do not overbake or cookies will be hard.
  4. Remove from oven and cool on a cooling rack. When cool, frost each cookie with a small dollop of the remaining Brownie Batter Frosting.
  5. Heat dark chocolate pastilles in the microwave in 30-second intervals until melted and smooth. Carefully spoon about 2 teaspoons of chocolate over each frosted cookie to cover the frosting, then sprinkle with a few crystals of coarse sea salt.

ChefSecret: Until recently salt was just salt and considered a basic commodity. Today chefs and home meal providers have learned to appreciate and distinguish between the distinctive qualities of the many varieties of gourmet sea salts and the ways these salts enhance the flavors and finish of foods. For this recipe I used Chardonnay Oak-Smoked French Sea Salt from SaltWorks to enhance the flavor. They have a wide variety of specialty sea salts that you may be interested to try for this and other recipes.

Choclatique on FacebookChoclatique on TwitterChocolate Doctor

The ChocolateDoctor’s Chocolate Chip, Chocolate Milk Bundt Cake

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.

Choclatique on FacebookChoclatique on TwitterChocolate Doctor

The ChocolateDoctor’s Chocolate-Blackstrap Molasses Cookies

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.

Choclatique on FacebookChoclatique on TwitterChocolate Doctor

The ChocolateDoctor’s Chocolate Milk Pudding

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.

Choclatique on FacebookChoclatique on TwitterChocolate Doctor