Posts Tagged ‘Choclatique Cookbook’

The Magic of Chocolate Ganache

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

KarenThis week, Karen (our senior chocolatier) and I made ganache for an upcoming video shoot for my new cookbook, Choclatique. The publisher has added QR Codes to several of the recipes’ ChefSecrets which link to a demonstrations of the ChefSecrets. All you have to do is scan the QR Code with your Smartphone and it will take you to the video. Choclatique (the book) is all about making desserts using chocolate ganaches as building blocks. Ganache may sound pretty fancy, but it is really so simple to make. Ganache is also very versatile and, best of all, virtually everyone has the skills and tools to make it can without the fear of failure.

Basic Ganache

Chocolate Stack

A basic ganache consists of just two ingredients: chocolate—dark, milk or white—and heavy cream (unless you are making a dairy-free dark chocolate ganache, but more on that secret in the book). And the method is always the same:

  • Bring the cream to a boil, then remove from the heat let it sit for a moment so as not to scorch the chocolate and then pour the cream over a bowl of chopped chocolate.
  • Let it stand, covered, for a moment to soften the chocolate, then whisk until smooth and it all comes together.
  • Cupcake with Ganache FrostingFor best results I always recommend to let it cool overnight at room temperature. Placing your ganache straight to the refrigerator after mixing can cause it to separate. The process of cooling the ganache slowly helps the molecules from the chocolate and cream to bond more securely, giving it a nice shine. So be patient.

What I love most about chocolate ganache is that it can be poured as a coating, chilled and made into truffles, whipped into a delightfully light frosting or filling or just mixed into white frosting, whipped cream or even butter for an instant, chocolaty flavor thrill.

Ganache With Panache

You can enhance any basic recipe by adding butter, pure extracts or bold flavored liqueur, i.e. Grand Mariner or Chambord. I will often use a little whisky, where appropriate, too.

Add liqueurs or extracts after mixing the cream and chocolate together. A good place to start is with 2 tablespoons per half cup of cream. Taste it (that’s always the best part) and then, if necessary, add a little more to your preferred taste. Adding extracts and other flavorings to milk and white chocolate is a great way to moderate the sweetness level of the ganache.

Depending on your chocolate, you will have a different ratio of dark or milk chocolate to heavy cream. I like to start at a 50% / 50% ratio, but with some chocolate I go as high as 60% / 40%. White chocolate may require a higher chocolate-to-cream ratio than dark chocolate. I recommend using a ratio of 70% / 30% chocolate to cream; that’s because of the lack of chocolate mass in white chocolate and the high amount of fat from the heavy cream and the milk and cocoa butter in the white chocolate. It’s okay to experiment until you get it just right. These ratios will create a firm-textured ganache that can hold its shape.

Once your ganache has cooled overnight, scoop little balls using a melon baller or small ice cream scoop and roll into a small ball. Dip the truffles in coating chocolate, or simply roll in cocoa powder, sprinkles, jimmies or sugar. These dipped truffles make wonderful, inexpensive, homemade gifts!

Using a ganache as a glaze to coat cakes, soufflés, éclairs or petit fours is a delicious and fairly simple way to create stunning desserts. For a pourable glaze that sets up soft and shiny, use equal parts chocolate and cream. I like to add a little corn syrup to enhance pourability and shine. Ganache is also great warmed in a fondue pot with fresh fruit, cookies, marshmallows or pound cake for dipping.

For an instant frosting, let it set up at room temperature, then chill. Beat with a stand mixer using the whisk attachment. Use to fill or frost cakes as you would any pre-made frosting from a can.

Shameless Plug: You will be able to find everything you ever wanted to know about ganache in Choclatique. It’s the perfect gift for brides, grooms, grandchildren’s birthdays, anniversaries… actually Choclatique (the book and chocolate) are perfect for just about any occasion. Signed copies will be available after October 1st.

CHOCLATIQUE by Ed Engoron ––––––––––––––– Full-Color Throughout 256 pages • 8 x 10 $27.00 /$31.50 CAN /£14.99 UK ISBN 978-0-7624-3964-5 • hc Available on the Choclatique Website and Book Stores, September, 2011

CHOCLATIQUE by Ed Engoron
Full-Color Throughout 256 pages • 8 x 10 $27.00 /$31.50 CAN /£14.99 UK ISBN 978-0-7624-3964-5 • hc Available on the Choclatique Website and Book Stores, September, 2011

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Is It Rude To Blog with Your Mouth Full?

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

Are you someone who craves sweet nibbles or salty snacks? Or, do you prefer spicy or sour munchies? I must confess I’m a serial snacker. Even though I am a trained chef, my snack repertoire is not all that sophisticated. That’s not surprising among chefs who work long shifts and eat anything in sight when their hard day’s work is at an end. I’m a sucker for salted-in-the-shell peanuts—my trigger food—and I occasionally indulge on traditional sourdough pretzels. I like plain popcorn—I don’t like the artificial butter flavors—and I’ve never turned down a bag of Fritos. When it comes to sweets, I’m a chocoholic. I prefer dark, but a good milk chocolate is also fantastic when I’m in the mood and it’s usually Choclatique Prestige Milk Chocolate. At times like this I can even bring together some of my favorite flavors with our Chocolate Covered Peanut Brittle Bites.

With the excuse that I need more experience, I cranked my expertise in snacking up a notch. This week, I am insanely excited because I got to explore my snacking inner-child at Chicago’s Annual Sweets and Snacks Expo at McCormick Place. This is an annual “snackin’” trade show hosed by National Confectioners Association where over 14,000 buyers and 500 manufactures come to see what’s new. The expo offers everything from jelly beans to popcorn companies that put movie caliber snacks to shame (hello Popcornopolis) and chocolatiers who even challenge Willy Wonka’s magic. This is the largest confectionery, cookie and snack show in the Americas. The EXPO features companies showcasing their newest, sweetest, most sour, most crunchy confectionery and snack products in one place making it one of the most valuable, time-effective events in the industry. In fact, more than 130 new companies exhibited and more buyers than ever attended the event. The EXPO attracts all of the major US distribution channels and featurestop-notch experts in some of the educational keynote sessions, making it easier than ever to discover the latest trends and discover what’s new in the world of snacking.

As I walked the EXPO floor with more than 14,000 qualified confectionery and snack professionals, including nearly 1,000 international visitors traveling from more than 60 countries. We all munched the hall from one end to the other leaving trails of crunchy crumbs.

We snacked on lentil and hummus chips with unusual and exotic flavors like black pepper, dill, chili and mint, and sweets snacks that claimed to be fortified with vitamins slated to offer consumers greater snack options when the three o’clock munchies hit.

Consumers can expect to see more snack foods and sweets that layer multiple, complex, and sometimes unexpected flavors. Combinations like habanera and lemongrass-flavored sweets, dual-filled truffles, and gourmet, artisanal flavors like cracked pepper and Asiago cheese-flavored chips.

Napa Valley Wine ChocolatesI found wine-flavored chocolates by a New York company that are very similar to our Napa Valley Wine Chocolates that we introduced over 2 years ago. There was even a wine-flavored caramel—Cabernet to be exact—with a hint of sea salt. I discovered flower, troll and monster-shaped gummies, chocolate-coated jelly beans, straws filled with flavor beads like cookies and cream, strawberry, or vanilla that instantly transform a regular glass of milk to a snacking dessert, and crisp rice puffs dipped in dark chocolate, infused with vitamin D3 and sealed in a chocolate candy coating.

Despite a lagging economy, the snack and sweet markets experienced growth in 2010, as they’re considered affordable indulgences.

Designer DonutsThis month we are releasing our own “holey” indulgences—Choclatique Designer Donuts. Now you can enjoy the flavors of a chocolatiers’ dozen (15 different, wonderful flavors), including Almond Coconut Flake, Carrot-Cream Cheese, Chocolate Caramel, Chocolate Peanut Butter, Chocolate Sprinkles, Cinnamon Spice, Dark Chocolate Devil’s Food Cake, Fluff-a-Nutter, Jelly Donut, Johnny Appleseed’s Apple, Marshmallow Mint Chip, Mocha Kreme, Vanilla Kreme, Vermont Maple Crunch, and Wicked Red Cherry.

Shameless Plug: I know for many it’s too early to think about the end of the year holidays, but here’s a thought for some great gift giving—Choclatique (the book). And guess what? You don’t even have to wait for the end of the year. It’s the perfect gift for brides, grooms, grandchildren’s birthday, anniversaries… actually Choclatique (the book) is perfect for just about any occasion. Signed copies will be available after October 1st.

CHOCLATIQUE by Ed Engoron ––––––––––––––– Full-Color Throughout 256 pages • 8 x 10 $27.00 /$31.50 CAN /£14.99 UK ISBN 978-0-7624-3964-5 • hc Available on the Choclatique Website and Book Stores, September, 2011

CHOCLATIQUE by Ed Engoron
Full-Color Throughout 256 pages • 8 x 10 $27.00 /$31.50 CAN /£14.99 UK ISBN 978-0-7624-3964-5 • hc Available on the Choclatique Website and Book Stores, September, 2011

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