Posts Tagged ‘Cocoa Powder’

The ChocolateDoctor’s Ice Cream Bread

Friday, February 6th, 2015
Ed Engoron, Co-Founder of Choclatique Author of Ed Engoron’s Choclatique, Running Press, 2011

Two of my favorite things in life are really good bread and really great ice cream. I am especially partial to Ben & Jerry’s Ice Cream. They were bought by one of the giant international food companies, but they have kept up the quality of the ice cream and the inventiveness of the flavors and are still spot on. During the end of last year I kept hearing things about this new, easy-to-make Ice Cream Bread, which is made with ice cream and self-rising flour.

At first I thought it was just a joke, but I kept on reading more and more about it. I started asking all the important questions. Does it need any yeast or baking powder to rise? Does it have to be just plain vanilla ice cream? Can I use any mix-ins? I decided to give it a try.

I had an unopened pint of B & J’s Cherry Garcia (cherry ice cream with cherries & fudge flakes) in the freezer. I quickly whipped up the batter and to my surprise, the bread actually turned out well! It was moist, yet fluffy. All of the ice cream flavors came through. And in future tests I discovered you shouldn’t use yeast or other leavening agents; you can use most flavors of ice cream and you can add mix-ins in moderation in addition to those already in the ice cream such as fruit, chocolate chips and even some Choclatique Cocoa Powder. This is one of the easiest, most rewarding, fool-proof recipes I’ve come across. I hope you enjoy it as much as I did.

Ingredients:
1 pint ice cream—flavor of your choice
1 1/2 cups Self-Rising Flour
1/2 cup Choclatique Chocolate Chips (any complimentary chip flavor, dark, milk or white chocolate)

Directions:

  1. Preheat an oven to 350º F.
  2. Spray a loaf pan with cooking spray.
  3. In the bowl of an electric mixer, mix the ice cream and flour until combined.
  4. Scoop batter into the loaf pan.
  5. Bake for 40-45 minutes or until it springs back to the touch.
  6. Let the bread cool on a rack, slice and enjoy!

ChefSecret: For best results use a premium grade of ice cream. I prefer Ben & Jerry’s but Häagen-Dazs also works well in this recipe. Non-premium ice cream brands have much more air whipped into them and don’t deliver enough structure or flavor. If you are adding cocoa powder, decrease the amount of flour by the amount of cocoa powder you add—for the best result use 1/4 cup of any Choclatique Cocoa Powder.

Choclatique on FacebookChoclatique on TwitterChocolate Doctor

Intolerance!

Tuesday, December 29th, 2009

— Ed Engoron, Co-Founder of Choclatique

One of my gifts for Christmas this year was The Intolerant Family Cookbook. It is a book written by my cousins, Ellen Fitzsimmons and her daughter, Molly Lepeska. No, it’s not what you think. They’re not a bunch of crazy, wide-eyed radicals. It is a book that features gluten-free, dairy-free, family-friendly food recipes. Several members of my family suffer from food intolerant conditions.

This book is for people with dietary restrictions who want to cook interesting, healthful food that is gluten-free and dairy-free with a reasonable amount of carbohydrates. One of the authors is gluten and dairy intolerant; the other has diabetes. Both are committed to healthy and tasty food that is easy to prepare at home that they never had when they discovered their conditions.

The cookbook includes anecdotes and stories about family, favorite recipes, and the journeys Ellen and Molly made to their changed world of food. The book allows families with food intolerances to celebrate their own everyday family traditions and create their own special holiday food memories.

The book’s recipes are well written and easy to follow with a complete set of nutritionals at the end of each. The important thing is the food tastes great. You will find that the recipes encompass a complete world of food, from starters to party snacks, and soups, salads, main courses, veggies, breads (those hard to find recipes that are gluten-free) and even a large section of desserts.

In reviewing the latter, I noticed Chocolate Chip Cookies, Chocolate Pecan Cookies, the Best Chocolate Pudding and even a Chocolate Frosting. Each of these recipes could be enhanced with the addition of our Choclatique Semi-Sweet, Dark Chocolate Mini-Chips, Ebony Dark Chocolate Pastilles and our Natura (natural) Cocoa Powder. All of these baking ingredients are gluten- and dairy-free products.

Their readers could also benefit from our very special Pure Power Peanut Bar that is 100% gluten-free. Choclatique Pure Power is a delicious, high protein (9.5g) peanut bar that is chock-full of U.S.A. grown Virginia peanuts and all-natural ingredients that are commonly found in your own pantry. We have found that a 1.75 ounce bar is a great quick 210 calorie meal replacement or energy boost. We know what it means to live on a gluten-free diet and how Pure Power is the perfect snack solution for the gluten-free lifestyle. Pure Power is available in 2 flavors — Pure Power Original (with dark chocolate base) and Pure Power Fruit with blueberries, tart cherries and dark chocolate.

You can buy The Intolerant Family Cookbook, by Ellen Fitzsimmons and Molly Lepeska, at www.ifcookbook.com and you can buy many gluten-free and sugar-free chocolate treats and baking ingredients at Choclatique.

Choclatique on FacebookChoclatique on Twitter


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.

Choclatique on FacebookChoclatique on Twitter