October 25th, 2012
— Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011
 Muffins are the all-American quick bread that is baked in small portions usually in the shape of cupcakes. Usually they are not as sweet as cupcakes and generally are not frosted. They may be filled with sweet fillings, such as chocolate, toffee or fruit—the most common being blueberries.
 My muffins are made with both dark and milk chocolate. They are rich and tender, high-rising, and deep chocolaty—both in color and flavor—kissed with the flavor of fresh orange zest. Serve them warm right from the oven; spread them with butter, jam or better yet one of my chocolate butters. You will soon discover they are the totally decadent way to start the day.
Prep Time: 25 minutes
Cook Time: 20 minutes
Ready In: 45 minutes
Yields 12 muffins
Ingredients:
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons butter, softened
3/4 cup granulated sugar
2 large eggs
1/3 cup Choclatique 72% Ebony Dark Chocolate Pastilles, melted
1 tablespoon orange zest
1/4 cup orange juice
1/4 teaspoon pure vanilla extract
1/2 cup buttermilk
1/4 cup Choclatique Milk Chocolate Chips
Directions:
- Preheat oven to 400º F.
- Lightly spray a 12 cup muffin pan with food release, or line with paper liners.
- In a medium bowl, mix flour, baking powder, baking soda, and salt.
- In a separate medium bowl, cream together butter and sugar until smooth. Beat in the eggs one at a time along with the melted chocolate then stir in the orange zest, orange juice, vanilla extract and buttermilk.
- Pour into the flour mixture, and mix just until evenly moist.
- Fold in the chocolate chips.
- Spoon or scoop batter into muffin cups.
- Bake for 15 to 20 minutes in the preheated oven, or until a toothpick inserted into the center of a muffin comes out clean.
- Let muffins cool in the pan on a wire rack for at least 10 minutes before removing from the pan.
ChefSecret: To make sure the chocolate chips don’t drop down to the bottom of the muffin tin, lightly toss them in flour before folding into the batter and they will stay suspended in the middle of the muffin.
  Chocolate Doctor
Tags: Breakfast, Chocolate Muffins, Dark Chocolate, milk chocolate, Recipe
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October 18th, 2012
— Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011
 The good people at Qzina Specialty Foods, a chocolate and baker’s supply company has broken the Guinness World Record for building the largest chocolate sculpture in the world.
It was crafted after an Ancient Mayan temple—The Temple of Kukulkan at Chichen Itza. The artistic piece weighs in at over eighteen thousand pounds, which surpasses the previous record of 7,500 pounds.
 Francois Melle, Quina corporate pastry chef, led the effort, with help from top craftsman Stephane Treand. The project time exceeded over 400 hours of construction. The attention to detail is extraordinary. The structure is exactly proportional to its inspiration, down to the number of steps, walls and panels. It’s one-thirtieth the size of the original with a base of 10 feet by 10 feet and six feet tall. Melle studied Mayan pyramids to create the exact replica of the Temple.
The sculpture is on display at Quina’s new Institute of Chocolate and Pastry in San Clemente, California and will be there through Dec. 21, 2012 (when hopefully the world will not end).
Chocolate Doctor
Tags: Ancient Mayans, Chocolate Pyramid, Chocolate Sculpture, Guinness Book of World Records
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October 5th, 2012
— Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011
 The research keeps coming in and getting better on the health benefits of dark chocolate. Researchers in Australia collected data over 2,000 people who had metabolic syndrome—which is a cluster of medical issues that includes high blood pressure, a large waist and low levels of “good” cholesterol—and used mathematical equations to predict how eating a dose of dark chocolate daily could affect the number of strokes and heart attacks the group would be expected to have. And they found that eating dark chocolate every day may lower the risk of having a heart attack or stroke for people at higher risk of these conditions.
Based on their results, the researchers calculated that for every 10,000 people with metabolic syndrome who ate 3.5 ounces (100g) of dark chocolate every day for 10 years, 70 non-fatal and 15 fatal cardiovascular events, such as heart attacks or strokes, could be prevented.
 In the past studies have shown that the risk of cardiovascular disease can be lowered over the short-term by eating compounds called flavonoids, which are abundant in dark chocolate. Flavonoids are known to have antihypertensive and anti-inflammatory effects, which relieve pressures on the heart.
The new study suggests that eating dark chocolate is a cost-efficient way to reduce the number of heart attacks and strokes. The researchers noted that the study only looked at strokes and heart attacks, so how dark chocolate might affect the risks of other cardiovascular diseases, such as heart failure, must still be assessed.
 The study was published on May 31st 2001 in the British Medical Journal, and was funded by the Australian Research Council and the drug company Sanofi-Aventis Australia.
 ChefSecret: Let people with higher risk of heart attack or stroke know that adding dark chocolate, like Choclatique Q-91, to their daily diet may reduce health-related risks.
Chocolate Doctor
Tags: Chocolate Health Benefits, Dark Chocolate, flavonoids, Heart Attack, metabolic syndrome, Q-91, Stroke
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September 27th, 2012
— Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011
 The secret ingredient to my award-winning chili is a hint of chocolate. I’ve been told that the famous Cincinnati chili joint—Skyline—use a cocoa in their chili. Several of us in the test kitchen are always trying to discover new, less common ways for the use to use chocolate in savory foods. This is really nothing new for us, we’ve made Cacao-Studded Prime Rib, Corn Cakes, authentic Mexican Mole and even an Italian Salad Dressing kissed with the taste of chocolate. Don’t laugh unless you’ve tried it.
 But now that we are nearing the end of the summer (though you wouldn’t believe it here in sunny Los Angeles), who wants to cook in a hot kitchen? Since I must get my quota of chocolate each day, I chose instead to develop a couscous salad with a luscious (I love the sound of the word luscious when talking about chocolate) blend of fruits, nuts, herbs, and—Big Surprise—CHOCOLATE!  The flavor is very complex, but still summer-like with the orange zest, toasted pistachios, chopped mint, dried cherries, and cocoa. If you think there a lot going on here; you’re correct…but all works well and you will find it fragrant and fresh as each ingredient holds its own in every bite. Together they become nothing short of a beautiful, sensational symphony.
 The cocoa plays more of a supporting roll in this dish, rather than bold, center stage it plays in most desserts. The earthy cocoa acts more like a spice and produces a warm nutty background that balances the brightness of orange and mint. The best part is it’s so easy to make.
Cherry Pistachio Orange Cocoa Couscous Salad
Prep Time: 5 minutes
Cook Time: 5 minutes
Ready in: 20 minutes
Yield: Serves 2 to 4, but easily doubled or tripled
Ingredients:
1 1/2 cups water
1 teaspoon, extra virgin olive oil, plus
1 tablespoon extra virgin olive oil
2 teaspoons freshly grated orange zest
1/8 teaspoon kosher salt
1 cup dry small pearl couscous
1/2 cup shelled, salted pistachios, toasted and chopped
1/2 cup unsweetened dried cherries, chopped
1 1/2 tablespoons Choclatique Natura Unsweetened Cocoa Powder
1/8 teaspoon chili powder
2 tablespoons fresh mint, chopped
1/2 tablespoon orange honey
 Directions:
- Combine the water, 1 teaspoon of oil, orange zest and salt in a medium saucepan; Bring to a boil over medium-high heat. Stir in couscous; cover the pot, and remove from the heat. Let it stand covered for about 5 minutes, then remove the lid and fluff the couscous lightly with a fork.
- Stir in chopped pistachios, cherries, cocoa powder, chili powder, mint and remaining tablespoon of oil. Add salt to taste. Taste and stir in honey if you’d prefer a sweeter taste.
- Serve it warm or chilled.
Chocolate Doctor
Tags: Chocolate, Couscous, Recipe, Summer Salad
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September 20th, 2012
— Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011
 I never get tired working in our test kitchen dreaming up new chocolate ideas. It’s kind of like being in a space-age chocolate science fiction laboratory where we have liquid nitrogen canisters, chocolate tempering pots, enrobing machines and even a large wood-fired pizza oven we use to roast cocoa beans.
 Last week it was strawberries. This time of year in California strawberries are harvested aplenty. We made fresh strawberry white chocolate ganache, dark chocolate-frozen strawberry ice cream and chocolate-dipped fresh, long stem strawberries.
 Midway through the afternoon we discovered another tasty way to enjoy sweet, fresh strawberries! Strawberries provide Vitamin C, more antioxidants ounce for ounce than blueberries and many other nutrients, making them a great addition to a well-balanced diet – not to mention how great-tasting they are! Here’s a deliciously easy summertime dessert that you can make in minutes and it’s made with Choclatique Private Reserve Dark Chocolate (64%), vanilla yogurt and strawberries of course!
Prep Time: 20 minutes
Cook Time: 5 minutes
Yield: 6 servings
Ingredients:
1 cup crushed chocolate wafers or animal crackers
6 ounces Choclatique Private Reserve Dark Chocolate (64%), chopped
1/2 cup vanilla yogurt
1 pound whole, long-stem strawberries, cleaned and dried
Directions:
- Place crushed wafer or crackers in a shallow dish; set aside.
- Gradually melt the chocolate in a microwave oven in 30 second bursts stirring at each break until the chocolate has melted.
- Remove from the microwave oven and add the yogurt to melted chocolate and stir until well combined and smooth.
- Dip one strawberry in chocolate and roll in crushed wafers or crackers; set on waxed paper lined baking sheet. Repeat with remaining strawberries.
- Refrigerate strawberries until chocolate is firm (about 30 minutes). Store in airtight container in refrigerator.
Chocolate Doctor
Tags: Chocolate Dessert Recipe, Recipe, Strawberries, Yogurt
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September 14th, 2012
— Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011
How Eating Chocolate Can ‘Slow Down the Aging Process’
 Let’s just say I am closer to 60 than I am to 50. I still don’t have any gray hair and I’m pretty free of wrinkles. I move a lot faster than most of the people around me half my age. I exercise at least 5 days a week and I don’t smoke, I don’t drink much and I have never done drugs. My partner Joan swears I’ve made a pact with the devil to stay looking so young.
We had a conversation this week where Joan was teasing me about promising my soul to the devil in order to live a life of perpetual youth and not have to worry about bodily decay and dissipation as in the book, The Picture of Dorian Gray.
Now I can’t categorically prove that I don’t have a contract with Lucifer, but I can tell you that I do have access to lots of really great dark chocolate and the latest research claims that the absorption of cocoa flavanols—molecules contained in chocolate—improve skin oxygenation reducing the affects of external aging.
 Now this is the great news older chocolate lovers the world over have been waiting to hear. Chocolate really is the latest super-food that scientists claim can slow down the aging process. Researchers based in Cambridge have made a scientific research breakthrough where they claim an ingredient transforms chocolate into an anti-aging wonder drug. Scientists at biotechnology specialist Lycotec have modified chocolate with an ingredient they have developed called Coco-Lycosome. This boosts the power of cocoa flavanols by up to 20 times compared to unmodified chocolate. A small chunk of modified chocolate has the same anti-aging benefits as two bars of Cadbury Dairy Milk, according to the researchers.
Lycotec founder Dr. Ivan Petyaev told The Grocer magazine: ‘Two bars a day may be good news for chocoholics but not everyone loves chocolate that much. But now, everyone can benefit from the intrinsic values of cocoa flavanols without compromising their health and habits.’ Dr. Petyaev added that the technology had no impact on the taste or texture of chocolate and that the ingredient was safe and accepted by the food industry.
 At Choclatique we’re definitely on the right track with our Private Reserve (64%), Elephant (76%) and Q-91 (91%) dark chocolates. Even if flavanols are clunky molecules and have some problems with absorption, eating 100g bar a day of our chocolate should keep you looking young and beautiful—just like me.
But before you get too excited, remember to always balance the benefits with any possible detrimental effects. If you are looking at increased consumption of chocolate, you will see an increase in calories and fat as well.
Chocolate Doctor
Tags: Anti-Aging Effects of Chocolate, Chocolate Health Benefits, Dark Chocolate, flavanols, Q-91
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September 6th, 2012
— Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011
 We always try to make a birthday cake for our co-workers. It’s always best to ask them what kind of cake they love so we can “surprise” them with it on their special day. Our Executive Chef, Jonathan, is a Boston Cream Pie kind of guy. We all got together and made his favorite with a little twist—all chocolate of course.
In 1996, the Boston Cream Pie became the official dessert of Massachusetts. However, you should know it’s really not a pie at all but a cake that has been split and filled with a custard or cream filling and drizzled or glazed with chocolate. The Boston Cream Pie was originally created by an Armenian-French chef M. Sanzian at Boston’s Parker House Hotel in 1856. I fully “chocolatized” the recipe about 140 years later and improved upon it in 2012.
Prep Time: 90 minutes
Ready In: 90 minutes
Yield: 24 servings
Ingredients:
1 package (2-layer size) chocolate cake mix
1 cup cold milk
1 pkg. (4 serving size) JELL-O™ Chocolate Flavor Instant Pudding Mix
1 1/2 cups thawed COOL WHIP™ Whipped Topping, divided
4 ounces Choclatique Dark Chocolate Chips, plus another
6 ounces Choclatique Dark Chocolate Chips, melted
2 tablespoons of vegetable oil
Directions:
- Preheat oven to 350º F.
- Prepare the cake batter following the directions on the box. Bake in 24 medium muffin pan cups that have been sprayed with pan release.
- Cool in the pans for 10 minutes. Remove the cakes to wire racks; cool completely.
- Beat the milk and chocolate pudding mix with wire whisk for 2 minutes or until well blended. Let stand 5 minutes to thicken.
- Meanwhile, use the serrated knife to cut the cakes horizontally in half. Gently stir 1/2 cup of the whipped topping into pudding mixture. Spoon about 1 tablespoon of the pudding mixture onto bottom half of each cupcake; cover with top of the cake.
- Microwave the remaining 1 cup whipped topping and the chocolate in small microwaveable bowl on HIGH 1-1/2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted and mixture is well blended.
- Let stand 15 minutes to thicken. Spread onto cakes. Refrigerate at least 15 minutes.
- Before serving, microwave the remaining chocolate chips and oil in small microwaveable bowl on HIGH 1 minute or until the chocolate is almost melted, stirring after 30 seconds. Continue to stir until chocolate is completely melted and mixture is well blended.
- Drizzle mini-cakes with chocolate syrup and serve.
- Store any leftovers overnight in refrigerator.
Chocolate Doctor
Tags: Boston Cream Pie, Chocolate Desserts, Massachusetts, Recipe
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August 31st, 2012
— Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011
 While not actually a member of the original See’s family, Charles N. Huggins, the retired president and CEO of See’s Candies, might have been known as “Papa” See’s. He served as president and CEO of the California-based company from 1972 to 2005 and had been with the company for more than 55 years.
I grew up on See’s chocolate living in Southern California and, as a Cub Scout, had visited the factory on La Cienega Boulevard which turned out to be one of the inspirations that enticed me to start Choclatique.
 See’s Candies was founded in 1921. They are known for their sparkling clean black and white shops where candies are packed to order. See’s has reputation for having quality chocolate and has been a great brand with which to compete.
Mr. Huggins died on August 19th at the age of 87. Our heartfelt condolences go to his family. Mr. Huggins is survived by his wife of 12 years, Donna; sons Peter and Charles; daughters Anne and Shelley; sister, Ruth Slack; and nine grandchildren.
Chocolate Doctor
Tags: Charles N. Huggins, See's Candies
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August 24th, 2012
— Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011
 One of my clients owns a large commercial bakery on Long Island, New York. For years I have been trying to convince him to make biscuits to enhance breakfast with all the same wonderful flavors as the most popular muffins. One such variety is a chocolate biscuit (see the recipe below).
My recipe makes the largest, most incredible biscuits in the history of the breakfast! Serve these gems with butter, preserves or honey. They can also be used as a base for dinner time (or any time) strawberry shortcake. I love the way the milk chocolate chips ooze from between the layers of the warm, freshly baked biscuit dough.
 The dough can be prepared several hours in advance of baking by turning the dough out onto aluminum foil that has been floured, lightly buttered or lightly sprayed with cooking spray. Roll up foil until it is sealed, and refrigerate. Don’t be surprised if your biscuits rise even higher because the baking powder has had more time to act with the dough.
Prep Time: 30 minutes
Baking Time: 15 minutes
Ready In: 45 minutes
Yield: 6 extra large-sized yummy chocolate biscuits
Ingredients:
2 cups all-purpose flour
1/2 cup Choclatique Rouge Unsweetened Cocoa Powder
1 tablespoon baking powder
1 teaspoon salt
1/4 cup granulated sugar
1/3 cup shortening, very cold
1 cup whole milk
1 cup Choclatique Milk Chocolate Chips
1/4 cup unsalted butter, melted
Directions:
- Measure all ingredients and have at your side.
- Preheat oven to 425º F.
- In a large bowl, whisk together the flour, cocoa powder, baking powder, salt, and sugar.
- Cut in the very cold shortening until the mixture resembles coarse meal.
- Gradually stir in milk until dough pulls away from the side of the bowl. You may need more or less milk depending on the humidity of the day.
- Turn out onto a floured surface, add the chocolate chips and knead 15 to 20 times. Do not over knead or you will make the biscuits too tough.
- Pat or roll dough out to 1 inch thick. Cut biscuits with a large cutter or juice glass dipped in flour. Cut straight down without twisting cutter to ensure tall, straight biscuits.
- Repeat until all dough is used. Brush off the excess flour, and place biscuits onto an ungreased baking sheet.
- Bake for 13 to 15 minutes in the preheated oven, or until edges begin to brown.
- When the biscuits are removed from the oven, immediately brush with melted butter.
ChefSecret: I like to use White Lily flour for making biscuits of any kind. White Lily has been helping Southern cooks create incredibly delicious foods since 1883.
I sometimes like to add some dried cherries to the dough. Simply substitute 1/2 cup of cherries for half of the chocolate chips and then you will have the best Giant Chocolate, Chocolate Chip-Cherry Biscuits. Yum!
Serving Suggestion: Put a decadent spin on an old favorite—Fresh Berry Shortcake. Split and layer the biscuits with some fresh macerated berries and top with whipped cream.
Chocolate Doctor
Tags: Breakfast, Chocolate Baked Goods, Chocolate Biscuits, Recipe
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August 17th, 2012
— Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011
 In Thailand and Malaysia, trained pig-tailed macaques are used to harvest coconuts. Training schools for pig-tailed macaques still exist in both countries. In fact, competitions are held each year to find the fastest harvester.
Coconut palms are found across much of the tropic and sub-tropic areas. Coconuts (a fruit, not really a nut) are known for versatility—domestic, commercial and industrial uses of its different parts. Coconuts are part of the daily diet of many people. Coconut milk is known to have all of the nutritional value to sustain life. So, if you’re marooned on a desert island make sure you have a few coconut trees.
 Two of my favorite confections are Mounds and Almond Joy bars. Originally made by the Peter Paul company in 1920 they were sold to Hershey in 1988. The original catchy jingle heard in the 1970’s that caught everyone’s attention was, “Sometimes you feel like a nut. Sometimes you don’t.”
 The taste sensation I love was the combination of both coconut and chocolate, so it was an easy transformation for me to develop a Mounds (or Almond Joy) Pie. This is a simple, foolproof recipe to make, and best of all, you don’t have to mess around rolling out a pie curst. Okay, I know you can buy pre-made pie crusts in the store, but, why bother? This pie is great just the way it is.
Prep Time: 20 minutes
Bake Time: 40 minutes
Chill Time: 2 hours
Ready In: 3 hours
Yield: 1 9-inch pie
Ingredients:
1 cup white sugar
2 tablespoons all-purpose flour, plus some extra for the plate
1 tablespoon Choclatique Black Onyx Unsweetened Cocoa Powder
1/4 teaspoon salt
6 tablespoons butter, melted
3 ounces Choclatique Private Reserve (64%) Dark Chocolate, melted
1 teaspoon pure vanilla extract
3 large eggs
1 (12 fluid ounce) can evaporated milk
1 cup shredded coconut
1/2 cup blanched whole almonds (optional)
Directions:
- Preheat oven to 325ºF.
- Using food release, generously spray and flour a 9-inch glass pie plate.
- In a medium bowl, sift together the sugar, flour, cocoa powder and salt.
- Stir in melted butter, chocolate and vanilla extract.
- Using a hand or stand mixer add the eggs one at a time, mixing well after each addition. Mix in the evaporated milk followed by coconut making thick custard.
- Pour the custard mixture into the pie plate and, if using, carefully float the almonds on top of the custard.
- Bake in preheated oven for 35 to 40 minutes.
- Chill at least 2 hours before serving.
Chocolate Doctor
Tags: Almond Joy, Chocolate Dessert Recipe, Coconuts, Hershey's, Mounds
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