Posts Tagged ‘chocolate nibs’

America’s Unofficial Chocolate Ambassador

Monday, November 23rd, 2009

— Ed Engoron, Co-Founder of Choclatique

As the co-founder of Choclatique and as a lover of everything chocolate I am always looking for new “flavor thrills” that are made with chocolate—anything chocolate… everything chocolate. That could be the sweet use of chocolate for great muffins, brownies and confections or something savory like an exotic Mexican chicken mole, chocolate-covered short ribs or my fantastic chocolate-kissed barbecue sauce.

My good friend Richard Altuna, our retail designer, who has added so much to the success of Choclatique, has called me fearless in the face of chocolate so I decided that it might be a good idea to bring a little Thanksgiving cheer to the chocolate lovers of America who are looking for more than just another ordinary turkey to show their thanks for this week’s holiday feast.

Two of my favorite things in the world are a standing rib roast (I used to work for Lawry’s The Prime Rib in Los Angeles—the home of great prime rib) and cacao. Okay, I know that doesn’t sound particularly strange, but try bringing them together. Now that was a challenge that I took up earlier in the year for another publication.

You have to always remember that chocolate, or more to the point, cacao beans, can be used in many different forms. For instance, at this very moment, Chef Wayne and I are in the middle of a 3-week test using whole cacao beans marinating in 100 proof vodka to see if we can develop a great tasting chocolate-flavored neutral spirits beverage. Chocolatier Karen and I have worked on the development of coffee and tea-related solid dark chocolates as a way to provide unique high-impact chocolate flavors, extra-high in antioxidants. This would be a more functional use of chocolate similar to our Q-91.

But, I digress… what does all this have to do with a Thanksgiving Day feast? Fear not, the Chocolate Ambassador to the rescue. Take a look at the prime rib marinade and recipe attached (using Choclatique Cocoa Nibs) and discover for yourself that chocolate should be used for more than just sweet confections and desserts.

Happy Thanksgiving and many thanks to all of our friends and associates who have helped make Choclatique the popular, award-winning company that we are today.

Happy Holidays… don’t forget to order your chocolate early for everyone on your list! www.Choclatique.com

CACAO NIB PRIME RIB

Ed and Prime Rib with Cocoa NibsTwo of my favorite things in the world are a standing rib roast and a piece of chocolate. Okay, I know that doesn’t sound particularly strange, but try bringing them together. Fear not, take a look at the marinade recipe below and discover for yourself that chocolate should be used for more than just confections and desserts.

Prep Time: 20 Minutes
Hold Time: 10-12 hours or Overnight
Cook Time: 2-1/2 Hours
Rest Time: 30 Minutes
Yield: Serves 6

Marinade Ingredients

  • 3 tablespoons Choclatique Cacao Nibs
  • 3 teaspoons Dried Red Pepper Flakes
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Whole-Grain Mustard
  • 1 teaspoon Molasses (unsulfured)
  • 1/2 teaspoon Chipotle Chili Powder
  • 1/2 teaspoon Ground Allspice
  • 1/2 teaspoon Coarse Ground Black Pepper
  • 1 teaspoon Choclatique Natura Cocoa Powder (unsweetened)
  • 3 tablespoons Golden Brown Sugar
  • 2 tablespoons Kosher Salt
  • 1 each Standing Rib Roast (3 bone or boneless prime rib)

Directions

  1. Make the dry marinade by combining all of the spices in the bowl of a food processor and process until the cacao nibs break into small particles (about the size of coarse salt).
  2. Generously cover the meat with the dry marinade and tightly wrap in plastic food film. Marinate the prime rib overnight in the refrigerator.
  3. Remove the prime rib from the refrigerator about 2 hours before you start cooking to temper it to room temperature.
  4. Pre-heat the oven to 325-350ºF.
  5. Place the prime rib fat side up in roasting pan fitted with a roasting rack.
  6. For medium to rare cook until the internal meat temperature reaches about 125ºF (roughly 18-20 minutes a pound). But why gamble, check the temperature with an instant-read thermometer.
  7. Allow the prime rib to sit, loosely covered under a foil tent, for 20-30 minutes before slicing to allow the juices to calm down.

Note: Use the leftovers to make Beef Enchiladas Mole or a steaming pot of your favorite Chili.

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A Tribute to Grandmother Fanny and Her Almond Butter Toffee Crunch

Wednesday, July 1st, 2009

— Ed Engoron, Co-Founder of Choclatique

Grandmother Fanny

After writing about Grandpa Max a few weeks back my bother Roy suggested that I write about my mother’s mother.

butterGrandmother Fanny lived on the top floor of a 5-story walk-up in Brooklyn, New York. She was a tiny lady, not even 5 feet tall, but she was a wonderful cook, baker and candy maker who made the most delicious butter toffee crunch that you ever tasted. Nobody could do it better. It seemed like she was able to squeeze 5 pounds of butter into a 1 pound slab of her ever-popular butter toffee crunch. The way it crunched between your teeth and melted in your mouth was a taste of ecstasy.

The only one who had a copy of the recipe was my cousin Elliot who had hovered over Fanny and copied everything she did one afternoon while she was making her magic concoction.

almondsElliot was kind enough to share this recipe with me when we decided to make butter toffee crunch at Choclatique. We faithfully use Fanny’s original old-fashioned butter toffee crunch recipe as a base for our Chocolate-Almond Butter Toffee Bites.

nibsWe start with Hawaiian-grown pure cane sugar, double score dairy-fresh butter and rich, pure, extra-strong real vanilla. We use our signature dark chocolate—Choclatique Private Reserve (64%), fresh oven-roasted California almonds, roasted cocoa nibs and just a touch of Saigon cinnamon to cover our rich, butter toffee crunch. Nothing has changed since Fanny first made her first batch back in the 1930’s.

Our traditional Chocolate-Almond Butter Toffee Bites are packaged in a chocolate brown ballotin box and double sealed for freshness. They make the perfect melt-in-you-mouth gift or party favor and they’re a wonderful delicious treat any time of day.

Here’s a cheer to you Grandmother Fanny.

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