Posts Tagged ‘Chocolate Recipes’

Best Chocolate Recipes Ever!

Friday, January 27th, 2012
Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011

Bittersweet Chocolate TartThis week a couple of recipes from Choclatique—150 Simply Elegant Desserts were named by Jennifer Jeanne Patterson, reporter for, as two of the Best Chocolate Recipes Ever! Now this was in an article where renowned chocolatiers and pastry chefs shared their favorite dessert, candy and drinks recipes. The two she loved from Choclatique were Faultless Chocolate Soufflé and Bittersweet Chocolate Tart. It just so happens that these are a two of my favorites as well. Aside from the recipes there were several other interesting desserts that I will be making and tasting over the weekend. You can read all about it here.

Martha Stewart WeddingsMartha Stewart also had great things to say about Choclatique—the chocolate on her Bride’s Guide. We are always pleased when Choclatique is recognized for our fine work in both our recipes and in our chocolate products.

As we get closer to June and wedding season we have found that many brides and grooms are adding a beautiful chocolate table to their guest offerings. Why not be the first in your area to consider building a chocolate table?

Chocolate tables can be as simple as layers and layers of small traditional or personalized truffles, giant centerpieces or even a chocolate fountain that brings chocolate fondue to a higher, more participatory level. Chocolate tables are something that everyone always remembers. Don’t wait until the last minute… start thinking about a chocolate wedding today.

And if you didn’t already suspect it, more proposals for marriage are made on Valentine’s Day than any other time of the year. If you’re already thinking of something to give your honey for Valentine’s Day, you can’t go wrong with chocolate.

Here are a few new things to ponder from Choclatique; they won’t disappoint even the most jaded chocolate aficionado. Think about these for both your betrothed and your future wedding guests. You can use our “Build-A-Box” website tool to pick whatever chocolates you want from over 150 choices to fill an 8-, 15- or 30-piece box. Another fun option is a Choclatique SweeTweet, which allows you to spell out a phrase of your choosing. How about something like “I love you… marry me!”? Of course, there are always our beautiful Love assortments—the most beautiful and decadent chocolate hearts in the world.

It’s almost February and love is definitely in the air. Think chocolate!

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Farewell Fairchild

Wednesday, January 26th, 2011
Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011

Barbara FairchildI always really liked Barbara Fairchild even before I met her. When Joan and I moved The Food Show over to ABC, she was one of the first to call us to wish us good luck. As the Editor-in-Chief of Bon Appétit, Barbara kept the magazine relevant and presided over at least two redesigns of this classic food magazine. I can’t remember a single issue of the magazine where there was not at least one chocolate recipe.

During Barbara’s time at Bon Appétit, she was honored with three James Beard Awards, and oversaw the highly successful The Bon Appétit Cookbook, released in the fall of 2006 and was named one of the top books of the year.

In more recent years she became a bi-coastal traveler having management and creative responsibilities in both Los Angeles and New York. I can attest to the fact that traveling back and forth can take its toll. December was Barbara’s last issue of Bon Appétit with her at the helm. I am sure she will be on to bigger and better things. So, thank you, Barbara, for all your contributions to our industry.

Bon AppétitWhen I received my February issue of Bon Appétit I was curious to see if the magazine had changed and what kind of attention the new editorial team would give to chocolate. I didn’t even have to open the magazine to see that chocolate is still an important part of their attention. Thank you Victoria, Katie, Hugh and Sarah. Beginning on page 86 is a section all about cocoa power. The article written by Alice Medrich and beautifully photographed by Christopher Griffith is up to the standards we have all learned to appreciate.

The recipes include Crisp Cocoa Pecan Cookies, Chocolate Stout Float, Bittersweet Cocoa Soufflés, Cocoa Layer Cake (that I felt I could have eaten right off the page), and of course, the cover shot of Cocoa Brownies with Brown Butter and Walnuts. These brownies look like those wonderfully fudgy-in-the-middle and chewy-on-the-outside, made-from-scratch, shiny, crackly top home made goodies with results that you can never get from a store-bought brownie or a mix (except ours, of course).

I always like using browned butter with chocolate. It adds a rich, nutty flavor that can’t be duplicated with any other shortening. When I am making a recipe that calls for creaming the butter with sugar, I will brown the butter and then cool it so that it creams just like fresh butter that hasn’t been browned. Give it a try, you’ll love the results.

And while you’re at it, pick up a copy of this month’s issue of Bon Appétit. I promise you will love the chocolaty recipes you’ll find inside.

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