Posts Tagged ‘Breakfast’

Orange Chocolate Chip, Chocolate Muffins

Thursday, October 25th, 2012

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

Orange Chocolate Chip Chocolate MuffinMuffins 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.

MuffinsMy 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:

  1. Preheat oven to 400º F.
  2. Lightly spray a 12 cup muffin pan with food release, or line with paper liners.
  3. In a medium bowl, mix flour, baking powder, baking soda, and salt.
  4. 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.
  5. Pour into the flour mixture, and mix just until evenly moist.
  6. Fold in the chocolate chips.
  7. Spoon or scoop batter into muffin cups.
  8. Bake for 15 to 20 minutes in the preheated oven, or until a toothpick inserted into the center of a muffin comes out clean.
  9. 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.

Choclatique on FacebookChoclatique on TwitterChocolate Doctor


Giant Chocolate, Chocolate Chip Biscuits

Friday, August 24th, 2012

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

Chocolate, Chocolate Chip BiscuitsOne 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.

Got Biscuits?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:

  1. Measure all ingredients and have at your side.
  2. Preheat oven to 425º F.
  3. In a large bowl, whisk together the flour, cocoa powder, baking powder, salt, and sugar.
  4. Cut in the very cold shortening until the mixture resembles coarse meal.
  5. 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.
  6. 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.
  7. 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.
  8. Repeat until all dough is used. Brush off the excess flour, and place biscuits onto an ungreased baking sheet.
  9. Bake for 13 to 15 minutes in the preheated oven, or until edges begin to brown.
  10. 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.

Choclatique on FacebookChoclatique on TwitterChocolate Doctor