Posts Tagged ‘Desert’
Wednesday, December 14th, 2016
The ChocolateDoctor’s Christmas Cookie Recipes
1-1/2 cups granulated sugar
1/2 cup vegetable oil
2 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon sea salt
1 1/2 teaspoon baking soda
1/2 cup Choclatique Rouge Unsweetened Cocoa Powder
2 cups zucchini, ground, drained
1/2 cup walnuts, chopped (optional)
Combine sugar, oil and vanilla. Slowly add in flour, salt and baking soda. Mix in cocoa. Finally, stir in zucchini and chopped nuts, if using. Bake in a 9 x 13-inch greased pan at 350°F for 30-35 minutes. Cool, cut and enjoy.
Ed’s Note: Every year at holiday time we get hundreds of recipes using our Choclatique Chocolate. They get saved on the computer for just this time of year. This recipe is courtesy of the Wichita Eagle-Beacon, Wichita, Kansas.
From The Choclatique Holiday Recipe Card Collection
Thursday, September 15th, 2016
This is a wonderful Barcelona-style, rich, thick, hot chocolate. It has a creaminess somewhere between a drink and a fondue. I first tried it from a push cart outside the La Sagrada Familia. It was thick and wonderful on a cold day.
When I made them here in the Choclatique Chocolate Studio I served them with crisp, deep-fried chocolate churros topped with a little cinnamon-sugar. Churros piping hot and crisp and are especially good when dunked into hot chocolate.
Prep time: 25 minutes
Cook time: 10 to 12 minutes
Fry time: 3 to 5 minutes (Churros)
Yield: Serves 6
For the hot chocolate:
3/4 cup Choclatique Natura Unsweetened Cocoa Powder
1/3 cup granulated sugar
3-1/2 cups whole milk
1-1/2 teaspoon cornstarch
2 ounces Choclatique Private Reserve Dark Chocolate, chopped
1 teaspoon pure vanilla extract
For the churros:
1 cup water
1 teaspoon kosher salt
3 tablespoons granulated sugar
3/4 cup cake flour, sifted
2 teaspoons baking powder
2 tablespoons Choclatique Natura Unsweetened Cocoa Powder, sifted
2 large eggs, beaten
1/3 cup of Choclatique Dark Chocolate Curls
Canola oil for deep-frying
4 tablespoons granulated sugar
1 tablespoon ground cinnamon
To make the hot chocolate:
- In a heavy saucepan, whisk together the cocoa and sugar.
- Place the saucepan over low heat and vigorously stir in 1/2 cup of the milk, a few tablespoonfuls at a time.
- When the mixture is smooth, stir in the remaining 2-1/2 cups milk.
- Bring to a boil over medium heat, stirring constantly. Reduce the heat to low and simmer, stirring, for 10 minutes.
- In a small bowl, whisk the cornstarch in 1/2 cup cold milk. Stir into the hot chocolate.
- Bring the chocolate mixture to a boil over medium heat, stirring constantly, take the pot off the heat and add the chopped chocolate continuing to stir until fully melted and smooth.
- Set aside and keep warm.
To make the churros:
- In a saucepan, bring 1 cup water, the salt and 1 tablespoon of the sugar to a boil over high heat.
- Remove from the heat and immediately add the flour, baking powder and the cocoa powder. Beat with a wooden spoon until the dough is very smooth and pulls away from the sides of the pan, about 2 minutes.
- Let the dough cool for 5 minutes, then beat in the eggs and the chocolate curls, about 1 tablespoon at a time.
- Spoon the dough into a pastry bag fitted with a large star tip.
- Line a plate with paper towels.
- Pour oil to a depth of 1 inch into a deep, heavy fry pan and heat over medium heat until it reaches 350°F on a deep-frying thermometer.
- Pipe several strips of dough 4-inches long, directly into the hot oil, being careful not to crowd the pan. Use a scissor to cut the strips free from the piping tip and dip the scissor into the oil before each cut.
- Fry the churros, turning as needed, until crisp; 3 to 5 minutes.
- Drain briefly on the paper towels, then place in a large bowl. Continue frying in batches.
- In a small bowl, stir together the cinnamon and the remaining 2 tablespoons sugar.
- Sprinkle over the churros and toss to coat.
- Serve with the hot chocolate.
Friday, July 11th, 2014
— Ed Engoron, Co-Founder of Choclatique Author of Ed Engoron’s Choclatique, Running Press, 2011
Cheesecakes (Sernik, pronounced SEHRR-neek) are a national dish of Poland and are revered in every Eastern European cuisine. The cheese typically used is dry-curd, cottage cheese, not cream cheese as in the United States. This results in a different finished texture but is still delicious in its own right. I like to add the magic of chocolate to make this cheesecake even yummier. This cheesecake is a bit tart, but still creamy enough to be called a great Polish cheesecake.
Prep Time: 1 hour plus
Chill Time: 8 to 12 hours, plus 1 hour rising after rolling out dough
Bake Time: 30 to 40 minutes
Yield: Serves 8 to 10
For the dough:
1 packet dry yeast
1/2 teaspoon granulated sugar
2 tablespoons warm water (about 108º F)
1/3 cup unsalted butter
1/4 cup granulated sugar
3/4 cups cake flour
3/4 cup all-purpose flour
1/4 cup Choclatique Natura Unsweetened Cocoa Powder
1/4 teaspoon salt
1 large egg, plus 1 egg yolk
1/2 cup whole milk (lukewarm), divided
For the filling:
1 large (32-oz.) carton small curd cottage cheese
6 large egg yolks
1 cup granulated sugar
1/2 teaspoon salt
1/4 cup sour cream
2 teaspoon orange liqueur or pure orange extract
1 teaspoon minced orange peel
4 tablespoon Choclatique Natura Unsweetened Cocoa Powder
1 tablespoon pure vanilla extract
1 cup dried cherries (soak in 1/2 cup boiling water for 10 minutes and then drain well)
2 tablespoons Semi-Sweet Chocolate Mini Chips
1/3 cup Choclatique Private Reserve Pastilles
For the crust:
- Combine the yeast and the sugar with warm water and set aside to activate the yeast. The yeast mixture should be a frothy, bubbly brown after 10 minutes.
- Using an electric mixer cream together the butter and sugar until light and fluffy.
- Add the flours, cocoa powder and salt and mix. The mixture will be pebbly, like for pie crust.
- In a separate bowl, beat the egg with 1/4 cup of the milk.
- Add to the flour mixture along with the yeast. Slowly add the rest of the milk and mix well.
- Turn out the dough and knead by hand.
- Cover the dough in the bowl and refrigerate overnight.
For the filling:
- Using a food processor combine the cottage cheese, egg yolks, sugar, salt, sour cream, lemon juice, orange peel, cocoa powder and vanilla extract and mix until smooth. Make sure to smooth out the curds in the cottage cheese.
- Stir in the plumped cherries and chocolate chips.
- Roll out the dough on a lightly floured surface and form into a rectangle.
- Place in the bottom and up along the sides of a 9 x 13 pan.
- Slowly melt the chocolate in a glass bowl in a microwave oven for 30 seconds at 50% power in 30 seconds burst, stirring between each burst.
- Brush the chocolate in a thin layer over the top of the crust.
- Spread the cheese filling over the crust and let the dough rise for 1 hour.
- Bake in a preheated 350° F oven for 30 to 40 minutes, until just set.
ChefSecret: You can also substitute ricotta cheese for the cottage cheese, but then it would have to be called an Italian Cheesecake.