Posts Tagged ‘Chocolate’

The ChocolateDoctor’s Chocolate Fluffle Pie

Friday, August 14th, 2015
Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011

It’s not quite a truffle ganache or a fluffy mouse filling… it’s a Fluffle. You can make this rich Choclatique Private Reserve Chocolate Fluffle Pie a day ahead—no baking required.

With only seven ingredients you can create a masterpiece of chocolate goodness. It is a blend of whipped cream, sour cream, sugar and pure vanilla extract (or vanilla beans if you like) all blended to form a beautiful ganache1. The ganache is then further blessed with freshly-whipped whipped cream and placed into a dark chocolate cookie crust. All that’s left for you to do is chill, serve, and take the compliments. This pie could even get you a great Yelp review.

Prep Time: 15 minutes
Refrigerated Time: 8 hours (or overnight is even better)
Yield: 8 Servings

12 ounces Choclatique Private Reserve Dark Chocolate, Chopped
1-1/2 cups heavy whipping cream
1/4 cup sifted confectioners’ sugar
1 tablespoon pure vanilla extract
1/4 cup sour cream
2 teaspoons cold strong coffee
1 (9 inch) prepared chocolate cookie crumb crust (your recipe or store-bought is okay)


  1. In microwave dish combine the chocolate and 3/4 cup of the cream. Cook on medium power level for 1 to 2 minutes, stirring every 30 seconds until smooth. Cool to room temperature. Stir in the sugar and vanilla extract. Set aside.
  2. In small bowl, beat the rest of the cream until soft peaks are formed. Add the sour cream and coffee: continue to beat until medium peaks appear.
  3. Beat in chocolate and cream mixture on high speed about a quarter at a time until there are no white streaks.
  4. When the mixture is combined and light and fluffy gently spoon into crust being careful not to deflate the filling.
  5. Refrigerate for at least 8 hours before serving.
  6. Top with a dollop of sweetened whipped cream and serve.

If you love this recipe that uses a ganache base, then you will love all the recipes in my ganache-based book, Choclatique, Running Press.

Choclatique on FacebookChoclatique on TwitterChocolate Doctor

The ChocolateDoctor’s Orange-Cheesecake-Topped Brownies

Friday, July 31st, 2015
Ed Engoron, Co-Founder of Choclatique Author of Ed Engoron’s Choclatique, Running Press, 2011

As if brownies aren’t rich enough we added a layer of decadence that makes these the richest ones ever to come out of our test kitchens and chocolate studios. These cheesecake brownies consist of a rich base layer of fudgy brownie topped with New York-Style cheesecake that blends cream cheese with sweetened condensed milk.

Prep time: 15 minutes
1st Bake time: 15 to 20 minutes (check it; they may take longer in your oven)
2nd Bake time: 20 to 25 minutes
Yield: 24 Servings

For the brownie layer:

4 large eggs
1-1/4 cups Choclatique Rouge Cocoa Powder
1 teaspoon salt
2 teaspoons baking powder
1 teaspoon espresso powder (optional)
1 tablespoon pure vanilla extract
1/2 teaspoon orange extract
1 tablespoon very strong coffee
1 cup (2 sticks) unsalted butter
2 cups granulated sugar
1-1/2 cups all-purpose flour
1-1/4 cups Choclatique Dark Chocolate Chips

For the cheesecake layer:
8 ounces cream cheese, softened
2 tablespoons unsalted butter, softened
1 tablespoon cornstarch
14 ounces sweetened condensed milk
1 large egg
2 teaspoons pure vanilla extract
2 teaspoon fresh orange zest (try not to get any of the white pith)


  1. Preheat an oven to 325° F. Grease a 9×13-inch pan.
  2. Make the brownies: In a medium bowl, beat the eggs with the cocoa powder, salt, baking powder, espresso powder (if using), extracts and coffee; beat for a few minutes until well combined.
  3. In a microwave or in a saucepan over medium heat, melt the butter with the sugar and stir until the sugar dissolves. Add the hot sugar and butter mixture to the bowl with the cocoa mixture. Stir to combine well. Add the flour and chocolate chips and mix well until shiny.
  4. Pour the brownie batter into the prepared pan and bake for 15 to 20 minutes—the crust should be just set, but the brownies shouldn’t be cooked through.
  5. While the brownies bake, make the cheesecake layer. In a large bowl or stand mixer, beat together the cream cheese, softened butter, and cornstarch. Slowly add the condensed milk, egg, vanilla and orange zest; mix until very well combined.
  6. When the brownies have finished their first bake, remove them from the oven and pour the cheesecake batter over the top. Return the pan to the oven and bake for 25 to 30 minutes, or until the top is just beginning to brown.
  7. Let them cool for about 2 hours; then slice into 24 even squares.

Choclatique on FacebookChoclatique on TwitterChocolate Doctor

The ChocolateDoctor’s S’mores Honey-Chocolate Pudding Tarts or Pie

Friday, July 17th, 2015
Ed Engoron, Co-Founder of Choclatique Author of Ed Engoron’s Choclatique, Running Press, 2011

I’m kind of a S’mores expert. No, I was never a Girl Scout, but I dated someone who was; not recently–in middle school. I love all of the textural differences that I can feel and taste in a good S’mores. We introduced two versions of S’mores into our truffle line a few year back—Dark and Milk chocolate. They were hits! We are always experimenting with new ways to ‘play’ with S’mores recipes.

Mary Jo (our senior chocolatier) surprised all of us with this recipe one afternoon for a birthday celebration. It has all the goodness of the old fashioned campfire version, but kind of all gussied up. It starts with a great graham cracker crust and a luscious homemade honey-chocolate pudding filling (none of the packaged stuff please). The only thing remaining is to top it all off with mini marshmallows and quickly broil to brown the tops. It’s is an impressive show-stopping dessert. Serve it while the marshmallows are still warm, soft and gooey.

For the graham cracker crusts:

1-1/2 cups crushed graham crackers, about 10 crackers
1 stick (8 tablespoons) unsalted butter, melted
2 tablespoons granulated sugar
1/4 teaspoon almond extract
1/2 teaspoon pure vanilla extract

For the chocolate pudding:
2 cups whole milk
1 cup heavy cream
1 tablespoon strong, cold coffee
1/2 cup raw, unfiltered honey
1/4 cup cornstarch
1/4 cup Choclatique Black Onyx Cocoa Powder (unsweetened)
1/8 teaspoon salt
1/3 cup Choclatique Private Reserve Dark Chocolate (64%), finely chopped
1 1/2 teaspoons pure vanilla extract
2 cups of mini marshmallows

To make the tart shells:

  1. Preheat the oven to 325°F.
  2. Break up the graham crackers and drop into the bowl of a food processor fitted with a steel blade. Process the crackers until ground.
  3. Drizzle in the melted butter, granulated sugar and extracts, pulsing until the mixture looks like wet sand.
  4. Transfer the graham crackers to 4 4-to 5-inch-tart pans (or one pie pan) and press to form a crust all the way to the top ridge of the pan. The crust should be an even thickness around each tart pan.
  5. Bake until crisp and the crust is just beginning to brown, about 7 to 10 minutes. Cool the crusts completely before filling.

To make the pudding:

  1. In a medium saucepan add the milk, cream, cold coffee and honey and whisk in the cornstarch, followed by the cocoa powder and salt until it is well incorporated. Bring the mixture to a simmer over medium heat, whisking until the pudding thickens, about 5-7 minutes. Remove from the heat and whisk in the semisweet chocolate and vanilla extract.
  2. Pour into the cooled tart shells and chill. Cover pudding surfaces with plastic wrap to prevent a skin from forming. Chill at least 1-1/2 to 2 hours to allow the pudding to set.
  3. Just before serving, preheat your broiler. Top the pudding tarts with the marshmallows, covering the entire tart surfaces. Broil the marshmallows 4 inches under the broiler until the tops are golden brown, about 1 to 2 minutes. Watch them closely because they burn quickly! Serve immediately.

ChefSecret: Personally I like to use a kitchen torch to brown the marshmallows because I can control the browning process without getting the whole pudding part of the pie too hot. You can purchase an inexpensive kitchen torch at Target, most kitchen outlets and online. You’ll find it has a lot of other convenient uses around the kitchen as well.

Choclatique on FacebookChoclatique on TwitterChocolate Doctor

The ChocolateDoctor’s Chocolate, Chocolate Chip Oatmeal Cookies

Friday, July 10th, 2015
Ed Engoron, Co-Founder of Choclatique Author of Ed Engoron’s Choclatique, Running Press, 2011

I’ve always believed that any cookies made with oatmeal are that much healthier for you. No matter how much butter or sugar, it’s got to be better because oats are a super food. Now add some chocolate to the mix and you have a double whammy. My Chocolate, Chocolate Chip Oatmeal Cookies deliver a double dose of chocolate and the heartiness from oats for a new family favorite with super food ingredients.

Prep Time: 20 minutes
Bake Time: 15 minutes
Ready In: 35 minutes
Yield: 40 Cookies

1 cup unsalted butter
1/2 cup peanut butter (optional)
1 cup dark brown sugar
1 cup granulated sugar
1/4 cup oat bran
3 large eggs
1 tablespoon pure vanilla extract
1/2 teaspoon almond extract
3 cups instant oats (or 1-1/2 cups of oats and 1-1/2 cup of Bundle of Almond and Oats cereal)
1-1/2 cups all-purpose flour
1/2 cup Choclatique Rouge Cocoa Powder
1 tablespoon baking spice (Penzeys)
1 teaspoon baking soda
1 teaspoon salt
1 cup Choclatique Mini Dark Chocolate Chips, or more to taste (use can also use a cut of Choclatique Dark Chocolate Curls)


  1. Cream the butter, brown and granulated sugars together in a bowl using an electric mixer until smooth and creamy.
  2. Add the oat bran and continue to cream the mixture.
  3. Beat in the eggs one at a time until each is well incorporated.
  4. Add the vanilla and almond extracts into butter and mix well.
  5. Whisk the oats, flour, chocolate chips, cocoa powder, baking soda and salt together in a bowl; slowly stir into butter mixture until dough is just mixed. Do not over mix.
  6. Lightly fold in the chocolate chips.
  7. Chill the dough for 20 minutes before scooping.
  8. Preheat an oven to 350º F.
  9. Scoop dough using a small scooper onto an ungreased baking sheet.
  10. Bake until edges of cookies are lightly browned, about 13 to 15 minutes.
  11. Cool on a rack.

ChefSecret: For a lighter texture I like to use a blend of instant oats and cold cereal. I also like to add about half cup of chopped pecans or almonds.

Choclatique on FacebookChoclatique on TwitterChocolate Doctor

The ChocolateDoctor’s Chocolate Blueberry Cobbler

Friday, June 26th, 2015
Ed Engoron, Co-Founder of Choclatique Author of Ed Engoron’s Choclatique, Running Press, 2011

This recipe works great with other cobbler fruit and is an excellent light dessert that isn’t too sweet! Serve with whipped cream or vanilla ice cream.

Prep Time: 20 minutes
Bake Time: 40 minutes
Ready In: 1 hour
Yield: 6 servings


3 cups fresh blueberries
3 tablespoons granulated sugar
1/3 cup orange juice
1 teaspoon all-purpose flour

2/3 cup all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon salt
1/2 cup butter, softened
1/2 cup granulated sugar
1 egg (optional, see ChefSecret below)
1/2 teaspoon pure vanilla extract
1/4 cup Choclatique Semi-Sweet Chocolate Mini Chips


  1. Preheat oven to 375° F.
  2. In an 8 inch square baking dish, mix blueberries, 3 tablespoons sugar, orange juice and 1 teaspoon of flour; set aside.
  3. In a small bowl, thoroughly mix flour, baking powder and salt; set aside.
  4. In a medium bowl, cream butter and 1/2 cup sugar until light and fluffy.
  5. Beat in the egg and vanilla extract.
  6. Gradually add flour mixture, stirring just until ingredients are combined.
  7. Fold in the chocolate chips. Do not over-mix.
  8. Drop batter by rounded tablespoons over blueberry mixture; cover as much of filling as possible.
  9. Bake in preheated oven for 35 to 40 minutes, until topping is golden brown and filling is bubbling.

ChefSecret: To be perfectly honest with you, the first time I made this cobbler in the test kitchen I forgot to add the egg. I usually don’t make mistakes like this, but as we always say, “sometimes chocolate happens.” Well, the result was surprisingly delicious. The topping tasted like great chocolate chip cookies and was a perfect complement to the blueberries. Even more impressive was how crisp the topping remained the next day. So, I decided to offer a choice—egg or no egg. Adding an egg will produce a more traditional, softer cobbler topping.

Choclatique on FacebookChoclatique on TwitterChocolate Doctor

The ChocolateDoctor’s No Butter—Mo Better Brownies: My Ode To Healthy Desserts

Friday, February 20th, 2015
Ed Engoron, Co-Founder of Choclatique Author of Ed Engoron’s Choclatique, Running Press, 2011

Bertha Honoré Palmer asked the chef at her husband’s hotel—Palmer House—to create a dessert for ladies attending the World’s Columbian Exposition to celebrate the 400th anniversary of Christopher Columbus’ arrival in the New World in 1492. This exposition came to be known as the Chicago World’s Fair of 1893.

She told the chef, it should be smaller than a piece of cake, still retaining cake-like characteristics and easily eaten from boxed lunches with fingers. These first brownies featured an apricot glaze and walnuts. These brownies are still being made at the hotel according to the original recipe which requires about a pound of sweet butter, a pound of chocolate and a pound of sugar. Not exactly your ‘diet’ brownie.

If you have the craving for chocolate sweets and are trying to watch your waistline, then the following recipe is perfect for you. My No Butter—Mo Better Brownies are sweetened with apple sauce and flavored with cocoa powder, making them a big chocolate-flavored treat with much fewer calories that even meets Weight Watchers® standards.

Prep Time: 15 minutes
Bake Time: 25 minutes
Cooling Time: 20 minutes
Total Time: 60 minutes
Yield: Makes 12 Brownies

Low fat cooking spray
1/3 cup self-raising flour
3 tablespoons Choclatique Rouge Unsweetened Cocoa Powder
1/4 teaspoon salt
1 large egg
2 large egg whites
3/4 cup granulated sugar
6 tablespoons unsweetened apple sauce
2 tablespoons sunflower oil
2 teaspoon pure vanilla extract
1 tablespoon chopped walnuts


  1. Preheat an oven to 350º F.
  2. Spray an 8-inch square non stick baking dish with the cooking spray.
  3. In a medium size bowl, combine the flour, cocoa powder and salt, stirring together to mix.
  4. In a large mixing bowl, whisk together the egg, egg whites, sugar, apple sauce, oil and vanilla extract.
  5. Add the flour mixture to the egg mixture, stirring until just blended. Take care not to over mix, or the brownies will not rise.
  6. Transfer the brownie mixture to the baking pan and sprinkle with the walnuts.
  7. Bake in the center of the oven until just set, about 25 minutes. A cake tester inserted in the center of the cake should come out clean.
  8. Cool in the baking dish for 15 minutes—cut into 12 rectangles.

ChefSecret: The apple sauce is the secret as it replaces the majority of both the butter and sugar; the cocoa powder replaces the chocolate.

Weight Watchers points per serving: 2

Weight Watchers points per recipe: 26.5

Choclatique on FacebookChoclatique on TwitterChocolate Doctor

The ChocolateDoctor Could Chocolate Be Better for Your Teeth Than Fluoride?

Friday, February 13th, 2015
Ed Engoron, Co-Founder of Choclatique Author of Ed Engoron’s Choclatique, Running Press, 2011

I know many, if not all, of our US municipal water supplies are treated with fluoride. I remember having fluoride treatments in the dental office growing up—all this to prevent dental cavities. My dentist would put a little fluoride in a shot glass and carefully apply a light coating over each tooth with a Q-tip. Imagine my surprise when I read an article recently informing me that fluoride is a toxic industrial waste product that is a poison to your system even in small amounts.

One has to start to ask, are there not far better options for decreasing tooth decay than ingesting a harmful industrial pollutant or using a topical poison like fluoride? Chocolate to the rescue—new research suggests a chocolate extract would make a better alternative.

I don’t think moms and dads would have any trouble coaxing their little ones to brush two times a day with a chocolate toothpaste if it works better than fluoride. A recent study presented at the American Dental Association this year compared fluoride toothpaste to a new toothpaste containing the naturally-occurring cacao extract theobromine.

This test determined the theobromine toothpaste repaired and re-mineralized exposed dentin better than the fluoride. Exposed dentin is a leading cause of tooth hypersensitivity. The results showed that patients who brushed their teeth with the cacao-extract toothpaste twice a day for one week had 100 percent dental occlusion with their tooth dentin becoming re-mineralized or repaired.

According to a release: [PRNewswire October 31, 2013] “The comparison to toothpastes containing fluoride—one as much as 5,000 parts per million—validates what our research has shown all along: that Rennou (the cocoa extract)… is more effective and safer than fluoride.”

Past research has also shown that the chocolate ingredient theobromine works better than fluoride when treating lesions in artificial enamel. Remineralization occurred at a greater rate than when they were treated with fluoride. The study found that theobromine made teeth less vulnerable to bacterial acid erosion that could lead to cavities.

With potential alternatives like theobromine, which are not harmful when swallowed, it’s unfortunate that fluoride can still be found in a vast assortment of toothpastes, mouthwashes and professionally applied fluoride treatments.

The ChocolateDoctor suggests that using a tooth paste containing natural ingredients, like theobromine, appears to be more effective and safer than fluoride-containing toothpastes. Above all, don’t forget to practice good oral hygiene—brushing after meals and getting regular dental cleanings and check-ups, too.

Choclatique on FacebookChoclatique on TwitterChocolate Doctor

The ChocolateDoctor’s Homemade Chocolate Ganache Blocks

Friday, January 30th, 2015
Ed Engoron, Co-Founder of Choclatique Author of Ed Engoron’s Choclatique, Running Press, 2011

This is sort of a “guys” recipe even if he is somewhat cooking-challenged but still wants to make something chocolaty for his favorite gal. It is a non-fussy truffle without all the scooping. It’s really just chop, melt and cook—anyone can do it. In fact, it’s even a blast to make with the kids. Don’t be afraid to use the dried chipotle pepper, it will enhance the chocolate with a warm glow, not a hot burn. You’ll find it is just the perfect combination of chocolate and orange with just a hint of warmth.

Prep Time: 10 minutes
Cook Time: 5 minutes
Chill Time: 35 minutes
Ready In: 50 minutes
Yield: 30 Truffle Blocks

1/2 pound Choclatique Private Reserve Chocolate (64%), chopped
1/8 teaspoon ground dried chipotle pepper
1/8 teaspoon pinch salt
1/2 cup heavy whipping cream
1/2 teaspoon pure vanilla extract
1/2 teaspoon orange zest
3 tablespoons Choclatique Rouge Unsweetened Cocoa Powder


  1. Place the chopped chocolate into a medium size bowl; add the chipotle pepper and salt.
  2. Heat the cream, vanilla extract and orange zest in a small saucepan over medium-low heat until it just comes to a boil.
  3. Pour the hot cream mixture over chocolate and let it stand for 2 or 3 minutes until the chocolate has melted.
  4. Using a clean dry spatula stir until the chocolate mixture is completely smooth.
  5. Pour chocolate mixture out onto a sheet of plastic wrap on a work surface. Pick up one edge of the plastic and roll the chocolate into a rough log shape. Refrigerate until firm; about 35 minutes.
  6. Place cocoa powder into a small bowl. Unwrap chocolate and cut in half crosswise; cut each half into halves lengthwise. Roughly cut candy into 1/2-inch square blocks.
  7. Gently toss the chocolate pieces into the cocoa to coat.

Choclatique on FacebookChoclatique on TwitterChocolate Doctor

The ChocolateDoctor’s Chocolate Gingerbread Cake

Friday, September 26th, 2014
Ed Engoron, Co-Founder of Choclatique Author of Ed Engoron’s Choclatique, Running Press, 2011

Here is an attention-grabbing, wonderful holiday cake that you will want to make all year round. It is my favorite dark, moist, chewy and nicely-spiced ginger bread cake. Of course I’ve taken the liberty to add a measure of cocoa powder and chocolate to make it perfectly Choclatique-worthy. It can’t help being awesome, fragrant, and smelling a lot like Christmas. I give this cake 5 spicy “yums.”

Prep Time: 15 minutes
Bake Time: 40-45 minutes
Yield: Serves 10 to 12

1 cup dark, blackstrap molasses
1 cup boiling water
1 cup granulated sugar
1 cup vegetable oil
2 large eggs
2 3/4 cups all-purpose flour
1/4 cup Choclatique Natura Unsweetened Cocoa Powder
1 teaspoon baking soda
1 teaspoon powdered ginger
1 teaspoon cinnamon
1/8 teaspoon mace
1/8 teaspoon sweet anise
1/4 teaspoon cardamom
1/2 teaspoon ground allspice
1/2 teaspoon salt
1/2 cup Choclatique Ebony Dark Chocolate Pastilles

For the topping:
8 ounces heavy whipping cream
2 tablespoons confectioners’ sugar
2 teaspoons Choclatique Natura Unsweetened Cocoa Powder
1/2 teaspoon pure vanilla extract


  • Preheat an oven to 350° F.
  • In a mixing bowl, combine the molasses and the boiling water and mix.
  • Add the sugar and vegetable oil and stir well. Let this mixture cool to lukewarm before adding the eggs to prevent them from cooking and mix well.
  • Add the flour, baking soda, spices and salt and mix until you have a smooth batter.
  • Fold in the white chocolate pastilles.
  • Pour the batter into a greased 9 x 13 pan and bake 30 to 40 minutes, until it is springy and pulling away from the sides of the pan or until a cake tester inserted in the middle comes out clean.
  • Serve with dollops of whipped cream.

For the topping:

  1. Place a large bowl with the beaters for your mixer in the freezer. Make sure the cream itself is thoroughly chilled as well.
  2. Sift the confectioner’s sugar into a bowl.
  3. Pour the cream into the frozen bowl and beat at high speed until it begins to thicken. Gradually add the confectioners’ sugar and beat until soft peaks form. Add the vanilla extract. Keep beating the cream for about 5 to 8 minutes, until the cream is whipped and stiff. Cover and refrigerate until ready to use.

Choclatique on FacebookChoclatique on TwitterChocolate Doctor

What’s Not To Love About Chocolate?

Friday, September 12th, 2014
Ed Engoron, Co-Founder of Choclatique Author of Ed Engoron’s Choclatique, Running Press, 2011

In my book, Choclatique—150 Simply 150 Elegant Desserts, I compared chocolate to the food of the gods. Not only does chocolate make us feel good emotionally, according to a growing community of medical researchers and health professionals it also contributes positively to our physical well being.

As I have written before, eating chocolate improves physical health. A substantial amount of research shows that cocoa flavanols may help control blood pressure and improve cardiovascular health overall. Eating dark chocolate, low in sugar, may also help control blood sugar, and prevents the growth of 1caries which is the bacteria that causes dental cavities. And preliminary research suggests that cocoa flavanols may boost brain health and memory. Scientists aren’t sure how it happens, but surmise that cocoa flavanols may increase blood flow—and therefore oxygen—to the brain. Increasing blood to certain parts of the male anatomy also helps ones’ sex life. Chocolate may very well do for that part of the body what Viagra does, but for far less money.

It turns out that chocolate-lovers may even be more lovable and better lovers! A study published in 2012 in the Journal of Personality and Social Psychology suggests that people who love sweets are likely to be more “sweet.” This may be caused by a change in brain chemistry. The consumption of chocolate floods the brain with dopamine which lights up the reward center of the brain and lifts mood. You can actually see it on a MRI.

The five words that we’ve chosen to identify with chocolate at Choclatique are Passion, Joy, Delight, Desire and Seduction. Following on the latter, one of the most seductive qualities of good chocolate is that it melts precisely at human body temperature, which provides a sensual experience unlike any other food.

Yes, chocolate may truly be the food of the gods.

1 Dental caries, also known as tooth decay or a cavity, is an infection, bacterial in origin, that causes demineralization and destruction of the hard tissues of the teeth—enamel, dentin and cementum. It is a result of the production of acid by bacterial fermentation of food debris accumulated on the tooth surface. If demineralization exceeds saliva and other remineralization factors such as from calcium and fluoridated toothpastes, these once hard tissues progressively break down, producing dental caries or cavities. Today, caries remain one of the most common diseases throughout the world.

Choclatique on FacebookChoclatique on TwitterChocolate Doctor