Posts Tagged ‘Chocolate’
Friday, August 19th, 2016
This is one of the easiest bar recipes you will ever make. Crispy texture, creamy caramel and yummy chocolate—nothing could be better. The recipe calls for butter crackers, but you can easily substitute saltine crackers, wafer-cream cookies, or even Oreos with or without the filling. The salt sprinkle on the top layer of chocolate takes the edge off of what might otherwise be a little too sweet.
Prep time: 25 minutes
Total time: roughly about 1hour, 25 minutes
Yield: 48 servings
90 buttery rectangular crackers (Town House, light & Buttery Original Crackers, 13.8 oz. by Keebler)
1 can (14 ounces) sweetened condensed milk
1 cup packed light brown sugar
1/2 cup unsalted butter
1/2 teaspoon salt
1/4 cup whole milk
1 tablespoon pure vanilla extract
2 cups (12 ounces) Choclatique Milk Chocolate Chips
1/4 tablespoon course sea salt
- Line a 13 x 9-inch pan with aluminum foil leaving small overhang. Spray the foil with pan release.
- Place 30 crackers on bottom of pan.
- In a 2-quart saucepan, mix the condensed milk, sugar, butter, salt and milk. Cook over medium heat until butter is melted, stirring frequently.
- Increase the heat to medium-high; bring to a slow boil cooking for 5 minutes while stirring constantly.
- Remove from the heat and stir in the vanilla extract.
- Working quickly while the caramel is hot, pour one-third of the caramel mixture over the crackers in pan. Arrange the next 30 crackers over caramel. Top with one-third of the remaining caramel mixture. Repeat with remaining crackers and caramel.
- In small microwave-safe bowl, microwave chocolate chips uncovered on high 1 to 2 minutes, stirring every 30 seconds, until melted and very smooth. Pour over the top layer of caramel and spread the chocolate evenly with an offset spatula.
- Lightly sprinkle the chocolate topping with the course salt.
- Refrigerate for about 1 hour or until set.
- Using the foil end lift out of the pan; trim the edges and cut into 6 by 8 rows. Store covered for up to 4 days, if it lasts that long.
Friday, July 15th, 2016
Prep Time: 25 minutes
Bake Time: 45 minutes
Chill Time: 3 hours (or overnight)
Total Time: 4+ hours
Yield: 10 bars
For the base:
Butter, for greasing the pan
2 tablespoons sugar
1/8 teaspoon ground cinnamon
9 graham crackers
1/2 stick unsalted butter, melted
1/2 cup orange marmalade
For the filling:
16 ounces cream cheese, room temperature
2 tablespoons of vanilla or vanilla flavored yogurt
2 large eggs
1/4 teaspoon orange zest
1/2 cup granulate sugar
1/2 cup dark chocolate ganache (or store-bought chocolate sauce)
For the dark chocolate ganache (makes about 2 pounds—reserve the rest for other uses):
1-1/4 cups water
2/3 cup light corn syrup
2 tablespoons unsweetened Dutch-processed cocoa powder
1/4 teaspoon sea salt
1-1/4 pounds Choclatique Dark Chocolate, coarsely chopped
For the topping:
1-1/4 cups fresh blueberries
1-1/2 cup confectioner’s sugar, sifted for dusting
For the base:
- Preheat oven to 325° F.
- Grease the bottom of a 9 by 9-inch baking pan with butter. Then place a layer of aluminum foil over the top, pressing down at the corners allowing enough foil to facilitate easy lifting of the finished bars. Lightly butter the foil as well.
- In a food processor, process the sugar, cinnamon and graham crackers until you have the texture of bread crumbs.
- Add the melted butter and pulse a couple of times to fully incorporate.
- Pour the crumbs into the lined baking pan and gently pat down with the base of a glass.
- Bake in the oven for 12 minutes until golden. When done, set aside to cool.
- Evenly spread the orange marmalade over the baked crust.
For the filling:
- Add cream cheese, eggs, orange zest, orange juice and sugar to the food processor and mix until well combined. It should have a smooth consistency.
- Divide the filling in half and add the warmed dark chocolate ganache to half, blending thoroughly.
- Pour the chocolate filling onto the cooled base and then add the blueberries that have been lightly dusted with flour to prevent the blueberries from bleeding.
- Top with the white base.
- Using the tines of a fork run it through the mixed fillings to create a marble effect.
- The blueberries will rise slightly so they may still be half exposed.
- Bake in the oven for 35 minutes or until the center only slightly jiggles.
- Remove from the oven and cool completely before refrigerating for at least 3 hours.
- Once set, remove from pan using the foil lining and slice into 10 rectangular bars. Dust with powdered sugar before serving.
For the ganache:
- In a large, heavy saucepan, bring the water, corn syrup, cocoa powder, and salt to a boil over medium-high heat. Whisk until blended. Remove the pan from the heat.
- Pour the heated mixture over the chocolate and whisk until smooth. Set aside for about 1 hour to cool completely, whisking every 15 minutes or so to keep the ganache emulsified.
- When cool, transfer the ganache to a rigid plastic or glass container, cover, date, and refrigerate for up to 3 months.
Friday, May 6th, 2016
According to the people at Harris Poll, chocolate gets ranked second place among comfort foods when rated by United States consumers. Pizza is still ranked numero uno.
Women love their chocolate and ice cream as their second and third choices, respectively, while men prefer ice cream and chips. But real men still eat their chocolate—chocolate is the big number two for snackers in the mid-west, deep south and far west. Chocolate is the second most popular comfort food among gen Xers, however it ranks #3 for all other generations, according to the same Harris Poll.
When do people turn to comfort foods? Forty percent of consumers turn to comfort foods for a quick pick-me-up when stressed, while 43 percent seek comfort foods after a bad day, and 33 percent turn to these foods when depressed. Conversely, almost 4 in 10 turn to their favorite comfort food after a really good day as a reward, while 37 percent seek them out on their birthdays as a special treat.
So what’s your snackin’ prescription for the day? Eat chocolate for whatever ails ya! Take two truffles and call me in the morning. Trust me, I’m a doctor—The ChocolateDoctor.
Friday, April 8th, 2016
A couple of weeks ago I ate breakfast at Richard Walker’s Pancake House in La Jolla, California. I ordered their Baked Apple Pancake (which is an apple-filled, cinnamon glazed Dutch Boy pancake). I started to make one these this weekend at home, but found I didn’t have any apples. I already had the pan heating in the oven and was ready to go. What is one to do when you have 4 hungry adults waiting for something special for brunch?
The solution… I love French toast and I love bread pudding, so I thought why not make a combination of both for a special weekend brunch. I added the chocolate chips in place of the apple mixed in with the batter and created what I call Ed’s Breakfast Baby.
Prep Time: 10 minutes
Bake Time: 20 to 25 minutes
Yield: Serves 4
4 to 5 pieces of thick-cut white, egg or brioche bread, cut in large cubes
1/2 cup whipping cream
1-1/4 cups whole milk
4 large eggs
1 large egg yolk
1 tablespoon baking powder
1/2 cup confectioner’s sugar
1 tablespoon cinnamon
1 teaspoon pure vanilla extract
1/4 cup unsalted butter
1/2 cup Choclatique Semi-Sweet Chocolate Mini Chips
1 cup of corn flakes or frosted corn flakes with almonds
- Preheat an oven to 400°F.
- Set an oven rack to lowest third of oven and place a large 12-inch skillet in the oven to heat. You want the skillet piping hot before you add the French toast mixture.
- Cut the bread into large thick cubes.
- In a blender mix the cream and the milk together. Add the eggs and the egg yolk and blend well.
- Add the baking powder, sugar, cinnamon and vanilla extract; blend until frothy.
- Add the butter to the empty hot skillet in the oven allowing it to brown.
- In a large bowl quickly add the batter mixture to the bread cubes and chocolate chips and lightly stir to mix thoroughly.
- Take the hot pan from the oven (close the oven door so you don’t lose the heat) and carefully pour the French Toast batter into the skillet.
- Sprinkle the corn flakes over the top and place the skillet back in the hot oven.
- Reduce the oven temperature to 350°F and bake for 20 to 25 minutes until the mixture is golden brown, firm and pudding like.
- Remove from the oven and cut into quarters, top with powder sugar or serve with warm maple syrup. Or maybe both.
ChefSecret: If you don’t have whipping cream handy, add an extra egg, 1-3/4 cups of whole milk and 2 tablespoons of melted butter in place of the cream. You can also drizzle the French Toast with chocolate syrup instead of maple syrup.
Friday, March 25th, 2016
If you love chocolate and almonds, this is one impressive, show-stopping dessert. It is all rich chocolate, but not too sweet. While it looks professionally made, it is easy to make provided you follow the directions. Bake it upside down and serve it right-side up. It bakes-up a little flat—after all it’s a tart, not a pie; trust me—The ChocolateDoctor—it is perfect. It’s an ideal chocolate dessert when served with a steaming cup of espresso or a glass of iced cold milk.
Prep Time: 15 minutes
Bake Time: 20 minutes
Yield: 1 9-inch tart–serves 10—yes, it’s that rich!
1 cup coarsely sliced almonds, toasted to a golden brown
4 ounces Choclatique Private Reserve Dark Chocolate, coarsely chopped
6 tablespoons unsalted butter
1/2 cup all-purpose flour, sifted
3 tablespoons Choclatique Rouge Unsweetened Cocoa Powder, sifted
1/4 teaspoon salt
3 large eggs
6 tablespoons granulated sugar
2 tablespoons golden cane syrup
3/4 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
- Preheat an oven to 350°F. Set an oven rack to lowest third of oven.
- Spray a 9-inch round removable-bottom tart pan with pan release.
- Sprinkle the almonds onto the bottom of the pan.
- Combine the chocolate and butter in a microwave safe bowl and cook at 50% power and pulse for 30 seconds until chocolate melts, stirring at each break; set aside. Do not burn the chocolate or you will have to start all over again.
- Spoon the flour into a measuring cup; level with a knife. Combine the flour, cocoa powder and salt in a medium bowl, stirring to blend with a whisk.
- Place the eggs in a large bowl; beat with a mixer at medium speed until thick and pale about 2-1/2 minutes.
- Gradually add sugar, 1 tablespoon at a time, beating at medium speed 2 minutes or until sugar dissolves.
- Add the golden cane syrup and vanilla and almond extracts; beating on low for about a minute or until well blended.
- Add the chocolate mixture; beat 1 minute or until blended.
- Add flour mixture, and beat on low speed just until combined.
- Pour batter over nuts into the prepared pan, spreading evenly. The batter is a little thick and is difficult to spread without getting some almonds in your way. Make sure it’s as even as possible since the finished tart will look exactly as you poured it right before baking.
- Bake in lower third of oven at 350°F for 20 minutes or until a cake tester inserted into the center comes out with just a few moist crumbs.
- Cool the tart in pan 20 minutes on wire rack.
- Invert tart onto serving platter.
ChefSecret: Golden syrup is the way to go, but if you can’t find any in your grocery store substituted equal parts honey and corn syrup or 2 parts corn syrup to 1 part molasses. These substitutes are not quite as sweet as cane syrup and the consistency is thinner; compensate by adding another tablespoon of granulated sugar to the batter.
Friday, January 29th, 2016
When the early pioneers were crossing the country to discover their fortunes in the west, one of the only deserts they may have eaten was a piece of pound cake. Back then it was very simple—a pound of flour, a pound of eggs, a pound of butter and a pound of sugar was all that was required—thus the name pound cake.
This Chocolate Marble Pound Cake is not your great, great grandmother’s prairie recipe. It is a lot lighter and swirled with the taste of chocolate. It is a simple recipe to make with a very complex flavor to enjoy. Best of all, after a few days it’s as good as fresh-baked with just a minute or so in the toaster.
Prep Time: 30 minutes
Bake Time: 1 hour 15 minutes
Yield: 8 to 10 servings
2 sticks unsalted butter, at room temperature, plus 2 tablespoon for the pan
1-3/4 cups all-purpose flour
1/2 teaspoon kosher salt
4 large eggs, at room temperature
1/2 teaspoon fresh orange zest
2 tablespoons sour cream
2 teaspoon pure vanilla extract
2 cups granulated sugar
1/2 cup Choclatique Rouge Cocoa Powder
1 teaspoon cinnamon
1/2 cup Choclatique Dark Chocolate Chips
1 tablespoon crystalline sugar
- Butter (or spray with food release) a 9 x 5-inch loaf pan.
- Position a rack in the lower third of the oven.
- Preheat the oven to 325°F.
- Sift the flour and salt into a medium bowl.
- Whisk together the eggs, orange zest, sour cream and vanilla in a small bowl.
- Cream the butter and sugar in a large bowl with an electric mixer on medium-high speed until smooth and the butter is a pale yellow.
- Continue to beat the butter mixture until light and fluffy, about 5 minutes. Scrape down the bowl as needed.
- Reduce the mixer speed to low. Add the flour, 1/4 cup at a time, then beat the batter for 30 seconds. Gradually beat in the egg mixture. (Do not to overmix.)
- Transfer about 1/3 of the batter to a medium bowl, and whisk in the cocoa powder and cinnamon, then fold in the chocolate chips.
- Spoon 1/2 the remaining vanilla batter into the prepared loaf pan, and smooth over the top with a spatula.
- Using 1/2 the chocolate batter, drop spoonfuls on top of the vanilla batter. Repeat with the remaining vanilla and chocolate batters. Run a knife through the pan to create swirls in the batters. Tap the pan on the counter to get rid of any air pockets.
- Sprinkle loaf top with the crystalline sugar.
- Bake for 1 hour to 1 hour and 15 minutes or until a cake tester inserted in the center of the loaf comes out clean. The top should spring back when lightly pressed.
- Let the cake cool in the pan for a few minutes, then invert and let cool completely on a rack.
ChefSecret: I have been known to make a sweet breakfast French toast with leftover pound cake. Treat it gingerly so that the slices don’t break.
Thursday, January 14th, 2016
I love the blend of flavors of chocolate and peanuts (peanut butter). My favorite confection in the Choclatique Collections is still the Peanut Butter & Jelly Cup. Still better yet, there is nothing in the world better than fresh-made chocolate pudding. It is easy to make and you don’t have to subject your taste buds to the boxed puddings that you can buy at the grocery store. While it takes a little longer to make the parfait components, it only takes a few minutes to assemble these right before you serve them. You can follow the recipe exactly or you can improvise and add or delete a few ingredients to suite your own tastes.
Prep Time: 15 minutes
Cook Time: 5 minutes
Assembly Time: 10 minutes
For the chocolate pudding:
1/3 cup granulated sugar
1/4 cup Choclatique Natura Unsweetened Cocoa Powder, sifted
3 tablespoons cornstarch
1/8 teaspoon salt
2 cups whole milk
4 tablespoons Choclatique Private Reserve Dark Chocolate, chopped
1 teaspoon pure vanilla extract
For the peanut butter whipped cream:
2 cups cold whipping cream
1/3 cup creamy peanut butter
1/4 cup brown sugar
1/8 teaspoon of salt
6-8 chocolate wafers, chopped
1/2 cup honey roasted peanuts, chopped
For the chocolate pudding:
- In a 2-quart. microwave-safe bowl, combine the first four ingredients.
- Add in 1/2 cup of the milk and stir until mixture is smooth with no lumps. Stir in the rest of the milk until smooth.
- Microwave uncovered on high for 3 minutes; stir.
- Continue microwaving in small increments (30-60 seconds at a time) until thickened, stirring after each time. Stir in chopped chocolate and vanilla extract.
- Chill until ready to layer.
For the peanut butter whipped cream:
- Place all ingredients into the bowl of a stand mixer. Whip together until stiff peaks form. Keep cold until ready to layer.
- Deposit a tablespoon of wafer crumbs in the bottom of each individual serving dish.
- Layer whipped cream then a layer of chocolate pudding. Add a layer of crushed wafers and chopped peanuts, leaving a few of each for garnish.
- Finish with whipped cream and garnish with wafers and peanuts.
- Chill until ready to serve.
ChefSecret: I like to take the whipped cream and pudding and deposit them using disposable pastry bags. I also like to add a quartered Choclatique Peanut Butter Cup on the very top as a special garnish when available.
Wednesday, October 28th, 2015
When I lived in Dallas, I got hooked on Sopapillas, the Mexican equivalent of New Orleans Beignets. While they’re not found in the French Market, they can be eaten in many casual Mexican restaurants throughout the Southwest. They are usually sprinkled with powdered sugar and topped with honey. They are really so good I didn’t think I could make them any better until I added chocolate. Add a new dimension to your south-of-the-border dinner, dessert, or snack with spiced coffee with these tasty Chocolate Sopapillas.
Prep Time: 30 Minutes
Fry Time: 15 Minutes
Ready In: 45 Minutes
Yield: 30 Pieces
3-1/2 cups all-purpose flour
1 tablespoon Choclatique Rouge Cocoa Powder
2/3 cups granulated sugar
4 teaspoons baking powder
1 teaspoon salt
4 tablespoons vegetable shortening (or lard)
1-1/2 cups warm water
2 quarts oil for frying
- In a large bowl, sift together flour, cocoa powder, sugar, baking powder, salt and shortening.
- Stir in water; mix until dough is smooth. Cover and let stand for 20 minutes.
- Roll out on floured board to 1/8-inch thick.
- Cut into 2-inch squares.
- Heat oil in deep-fryer to 375° F.
- Fry for 3 to 4 minutes on both sides. The dough will puff.
- Drain on paper towels.
- Top with confectioner’s sugar, honey or chocolate sauce.
- Serve hot.