Posts Tagged ‘Chocolate Baked Goods’

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.

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.

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Gourmet Chocolate Gifts For The Holidays

Monday, October 19th, 2009
— Ed Engoron, Co-Founder of Choclatique

Christmas, Chanukah and Kwanza… I know it’s really early, but I was in a department store over the weekend and I saw Christmas decorations going up in the middle of October. I am old enough to remember when people gave of themselves before they gave of Mr. Macy and Mr. Bloomingdale.

This was the time when gifts were very personal—things we made or freshly-baked with our own hands. It seems like America was quite a different place back then where it would have been unseemly to give a gift certificate instead of a tin of homemade chocolate fudge brownies or shop for a gift on Black Friday instead spending the day after Thanksgiving with family and friends.

Not only are home-baked chocolate gifts more personal than store bought ones, but they’re easier on your wallet, too. And, this year that’s very important for many people who are finding financial circumstances difficult. Why not share the joy of home-baked chocolate gifts with your friends around the holidays this year or any time of year? So, head for the kitchen, adorn one another with aprons, fire-up the mixer and light the oven, and begin to rediscover the fun of home baking.

I was baking well before I was making gourmet chocolate. My family has always given home-baked goodies not just as gifts to show good will, but to show our love during the holidays to those around us. So every year, I bake and bake and then deliver fresh-baked presents to family, neighbors, friends and co-workers. We make sure to bake a little extra for the postman, the doctor’s office, work, etc. This way everyone feels special and not forgotten and we haven’t burned a hole in our wallets.

Let’s face it… there is really nothing better than the buttery goodness and rich chocolaty flavor of fresh hot-out-of-the-oven holiday brownies, muffins, cupcakes and cookies.

Baking is really not difficult at all. If you can read and follow a recipe, you can bake. If using a mix makes you feel more comfortable, then by all means use a mix. You can always make small adjustments in what you are baking as long as you don’t disrupt the balance of the base ingredients.

Needless to say my four favorites all start with chocolate—Chocolate, Chocolate Brownies; Double Chocolate, Chocolate Chip Muffins, Chocolate, Chocolate Chip Cookies and Chocolate Cupcakes. With or without a mix they’re easy to make, always delicious to eat, and you can’t go wrong with fine chocolate.

Here are a couple of my holiday chocolate baking secrets. It makes no difference if you’re baking from scratch or from a store-bought mix, you can make your holiday baking more chocolaty by adding a couple of tablespoons of chocolate syrup, chocolate ganache or 3 tablespoons of ground chocolate. With the latter, I like to use a ground chocolate that’s at least 60% cacao (Choclatique Private Reserve Dark (64%) is perfect)—not ground chocolate chips. Any of these three ingredients give your chocolate cake a richer, more chocolaty flavor.

If you’re looking for more of a dark “blackout-style” chocolate cake, add ¼ cup of dark alkalized cocoa in place of ¼ of flour. In the case of a mix add 2 to 3 tablespoons of water with the cocoa.

If a pre-measured, fool-proof mix is what you prefer for baking, then let me recommend one of Choclatique’s new baking mixes. You can bake them up yourself (we’ll never tell anyone they’re from a mix and they’ll never know) and bring them over as a fresh-baked gift or you can give a bag of our mix as a great gift and have the recipient bake them at their leisure.

Double Dark Chocolate Brownie Mix

If you like chocolate you will really love our rich, old-fashioned Double Dark Chocolate Brownie Mix. They are made with whole wheat flour and a blend of Choclatique’s Private Reserve 64% finely ground chocolate, Red (Rouge) Cocoa Powder, and dark, Semi Sweet Chocolate Chips. You will have fresh-baked Brownies with a crisp-baked crown with a chewy, fudgy center in just about 30 minutes that will leave your friends and family begging for more. Makes 8 to 12 brownies.

Double Chocolate, Chocolate Chip Muffins

Fresh, hot-out-of-the-oven muffins are always a special treat, especially when they’re chocolate! Double Chocolate, Chocolate Chip Muffins are light and fluffy yet intensely rich with chocolate flavor, and they easily prepared and ready to eat in only 20 minutes. They’re great for Sunday brunch, school or church bake sales, or to add some “special love” to a take-along lunch. Makes 6 jumbo, 12 regular, or 24 mini-muffins.

Ed’s Best Chocolate Chunk Cookie Mix

This very special cookie recipe comes from my stash of favorite chocolate recipes. Ed’s Best Chocolate, Chocolate Chip Cookie Mix is a blend of whole wheat flour, ground chocolate, premium cocoa powders, brown sugar, and the secret ingredient—ground oatmeal. The finished cookies have a crispy outer crust and a cakey with a buttery texture center. Of course, they are loaded with Choclatique chocolate chips. Makes 24 cookies.

Almost Famous Chocolate Cupcake Mix

If you’re looking for a fun, informal and easy way to serve a special dessert for any occasion, then you’ll absolutely love our Almost Famous Chocolate Cupcakes. They’re superior to any store-bought cupcakes, and are super-easy to bake, frost and decorate at home. Almost Famous Chocolate Cupcakes are light in texture with a strong chocolate intensity. They are perfect any time, for any occasion. Almost Famous Chocolate Cupcake Mix is made with a blend of premium cocoa powders and ground chocolate. Makes 12 regular cupcakes.

Chocolate Ganache Frosting Mix

Top them all off with our Chocolate Ganache Frosting. Our Chocolate Ganache frosting is rich and luscious and perfect for topping brownies, muffins and cupcakes. It is even perfect for making a chocolate chip cookie sandwich filling. It just takes minutes to make.

All 5 Choclatique Baking Mixes are packaged in gold bags (great for chocolate gift giving). Buy one or all five and keep them handy for those “just-gotta-have-a-fresh-baked-chocolate-something” moments. Choclatique baking mixes also make great housewarming, shower and birthday gifts, or a not-so-subtle hint that you’d love some fresh-baked chocolate goodies tonight.

So make the time in your schedule and open up your heart to home-baked chocolate gifts this year. Everyone will be talking about your great freshly-baked goods for months to come and asking for more.

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