Posts Tagged ‘Dessert’

The ChocolateDoctor’s Completely Flourless Chocolate Cookies (Low-Carb & Gluten-Free)

Friday, December 27th, 2013
Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011

If you looking for an after-holiday break from all the high-carbs and overly sweet cookies try my Completely Flourless Chocolate Cookies which are low-carb, gluten-free and, well… completely flourless. Choclatique Unsweetened Cocoa Powder is the perfect replacement for the flour and who can go wrong with that much cocoa?

You will need to use Choclatique Rouge Unsweetened Cocoa Powder for best results. It is a Dutch-processed cocoa powder that reduces some of the natural acids in cocoa. If you are not fearful of chocolate overdose, you can also add some sugar-free chocolate chunks to the cookies—I suggest Choclatique Sweet Deceit Dark Chocolate Pastilles, roughly chopped. A quarter cup is plenty.

This recipe is so simple, so… ready, set, prep and bake!

Prep Time: 30 minutes
Bake Time: 10 to 12 minutes
Total Time: 45 minutes
Yield: 8 Cookies

Ingredients:
2 large eggs
3 1/2 ounces unsalted butter, melted
1 teaspoon pure vanilla extract
3 1/2 ounces Choclatique Rouge Unsweetened Cocoa Powder
2 ounces Truvia, or similar granular sugar substitute
1/4 cup Choclatique Sweet Deceit Dark Chocolate Pastilles, roughly chopped (optional)

Directions:

  1. Preheat an oven to 375º F.
  2. Line a baking sheet with parchment paper.
  3. Lightly beat the eggs and mix with melted butter and vanilla extract.
  4. Mix the cocoa powder with Truvia.
  5. Combine dry and wet ingredients and mix thoroughly together.
  6. Add the chopped chocolate if using.
  7. Scoop, form and flatten 8 large cookies with your hands and place in the baking sheet.
  8. Chill the cookies in a refrigerator for 20 minutes to set the butter.
  9. Bake for 10-12 minutes.
  10. Transfer the cookies to wire rack and let them cool completely before eating.

ChefSecret: Slightly wet your hands before flattening to prevent sticking.

Note: Carb count is 1.5g net carbs, calories 160, if you’re counting.

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The ChocolateDoctor’s White Christmas Chocolate Mousse

Friday, December 20th, 2013
Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011

Irving Berlin wrote the lyrics and Bing Crosby first made it famous in the movie Holiday Inn. The song was almost cut because the studio thought it was too mushy—but better heads prevailed and thankfully, it didn’t wind up on the cutting room floor. Today, almost every child (and adult) seems to dream of a White Christmas. There is redemption and beauty with a fresh layer of snow that enhances the splendor of the winter season. Its beauty is peaceful as well as a refreshing scene to behold.

This Christmas, whether you live in Albany or Albuquerque, Las Vegas or Lancaster, you can enjoy a Choclatique White Christmas with my White Christmas Chocolate Mousse. This mousse recipe will have all your family and friends singing that very famous song.

Prep Time: 15 minutes
Cook Time: 10 minutes
Cooling Time: 2 to 4 hours
Yield: Serves 6 to 8

Ingredients:
12 ounces Choclatique Snowy White Chocolate, chopped
1 cup of heavy whipping cream
2 teaspoons corn starch
1 teaspoon pure vanilla extract
2 large egg whites
1/8 teaspoon cream of tartar
2 tablespoons granulated sugar
2 tablespoons Choclatique White Chocolate Curls, for garnish

Directions:

  1. In a medium sized sauce pan add the heavy cream and cornstarch, stir until smooth.
  2. Heat the cream to a low boil, stirring constantly, until the corn starch has thickened the cream.
  3. Remove from heat and add the vanilla extract and the chopped white chocolate.  Stir until smooth.
  4. Once the chocolate is melted, set aside to cool to room temperature.
  5. While the chocolate is cooling, add egg whites and cream of tartar to a mixing bowl.
  6. Whip the egg whites until just before soft peaks form.
  7. While still whipping the egg whites, sift in the sugar and whip until stiff peaks are formed.
  8. Fold the whipped egg whites into the cooled white chocolate mixture in thirds.
  9. Spoon into dessert dishes or leave in a glass bowl and refrigerate for 2-4 hours before serving.
  10. Top with white chocolate curls and garnish the plate with fresh berries.
  11. Eat, enjoy and sing!

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The ChocolateDoctor’s Almost, But Not Quite A Baby Ruth® Candy Bar

Friday, September 6th, 2013
Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011

It was in the late ‘60’s. Jim Jordon and I hopped on to a United Airlines plane—first class no less—and headed off to Chicago. Jim was a famous commercial director and I was the house art director at Cascade Pictures. We were going to meet with the president of the Curtiss Candy Company about designing and producing their first television commercial for Baby Ruth Candy. I had my sketches and story boards all packed up and Jim had his smile and wit. The meeting went well and we were hired. When we left, we were both given a gift box of Curtiss Candy products (Baby Ruth, Oh Henry, Butterfingers). I was never bashful about eating candy bars of any kind (still not), and a Baby Ruth was no exception. I loved the flavor combination of real chocolate, nougat and peanuts. The following recipe is a very good imitation of a great American tradition—Baby Ruth.

Prep Time: 15 minutes
Ready In: 30 minutes
Yield: About 18 bars

Ingredients:
1 cup peanut butter (I like Skippy)
1 cup light corn syrup (Karo)
1/2 cup packed brown sugar
1/2 cup granulated sugar
6 cups corn flakes cereal (or you can also use crispy puffed rice)
1 cup Choclatique Dark Chocolate Chips
1 cup salted Virginia peanuts
2 cups of Choclatique Heirloom Milk Chocolate Pastilles, melted

Directions:

  1. Butter a 9 x 13-inch baking dish.
  2. In a large saucepan over medium heat, combine the peanut butter, corn syrup, brown sugar and white sugar. Cook, stirring occasionally, until smooth. Remove from heat and quickly mix in the corn flakes, chocolate chips and peanuts until evenly coated.
  3. Press the entire mixture gently into the prepared baking dish. Allow to cool completely before cutting into bars.
  4. Melt the milk chocolate chips in a double boiler or in a microwave oven.
  5. Roll the bars into individual round logs and dip them into the melted milk chocolate to enrobe.
  6. Place them on waxed paper to let them set-up. Eat immediately or twist-wrap them in wax paper to savor later on.

The Baby Ruth Back Story: Do you know how the Baby Ruth got its name? Although the name of the candy bar sounds a lot like the name of the famous baseball player, Babe Ruth, the Curtiss Candy Company claimed it was named after President Grover Cleveland’s daughter, Ruth. The candy maker named the bar “Baby Ruth” in 1921, as Babe Ruth’s fame was on the rise, over 30 years after President Cleveland had left the White House. The company did not negotiate an endorsement deal with the Babe. Was the story true or was it a devious way to avoid having to pay the Babe any royalties? Or, was it actually named after the granddaughter of Mr. and Mrs. George Williamson, the candy makers who actually developed and sold the original formula to Curtiss Candy in 1921?

Note: Baby Ruth is a registered trademark of NestleUSA.

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The ChocolateDoctor’s White Chocolate Chip Lemon Brownies

Friday, August 30th, 2013
Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011

Our customers love our Snowy White Chocolate! In fact, more customers purchase our 10-pound blocks of white chocolate than blocks of Dark or Milk Chocolate which is counter to most consumer trends. No kidding, there are days when we send out hundreds of pounds of Snowy White Chocolate. We wanted to find out why, so we inserted a questionnaire in every box of Snowy White that we shipped to see what recipes customers were making. I thought it would be fun to share some of the best of the best recipes that were sent.

If you love yummy, tart lemon bars then this recipe is one you’re going to want to make immediately. It is more or less a traditional lemon bar with the addition of Choclatique Snowy White Chocolate and White Chocolate Chips. Please use fresh lemon juice and zest—it makes a big difference.

Prep Time: 15 minutes
Bake Time: 25 to 27 minutes
Cool Time: 30 minutes
Yield: 12 bars

Ingredients:
For the brownie:

2 tablespoons lemon zest, freshly grated
3 tablespoons lemon juice, freshly squeezed
3/4 cup all-purpose flour
1/4 teaspoon salt
3/4 cup granulated sugar
1/4 cup unsalted butter, softened (plus a little more for the pan)
1/3 cup Choclatique Snowy White Chocolate, melted
2 large eggs
1/4 cup Choclatique White Chocolate Chips

For the tart lemon glaze:
1 rounded cup powdered sugar
8 teaspoons lemon zest
4 tablespoon lemon juice

Directions:

    1. Preheat the oven to 350 degrees.
    2. Butter and flour an 8 x 8-inch baking pan, shaking out the excess flour and set aside.
    3. Zest and juice the two lemons and set aside.
    4. In the bowl of an electric mixture fitted with the paddle attachment, cream the flour, sugar, salt and softened butter until combined.
    5. Add the melted white chocolate and continue to mix.
    6. In a separate bowl, whisk together the eggs, lemon zest, and lemon juice until combined.
    7. Pour the egg mixture into the flour mixture and beat for 2 minutes at medium speed until smooth and creamy.
    8. Fold in the white chocolate chips.
    9. Pour into baking dish and bake for 25-27 minutes, you should start to see the edges turn a light golden brown. Do not overbake, or the bars will be too dry.
    10. Allow to cool completely before glazing.
    11. Sift the powdered sugar and whisk with lemon zest and juice.
    12. Spread half the glaze over the brownies with a rubber spatula and let the glaze set for about 10 minutes.
    13. Spread the other half of the glaze over the bars, and let it set (it will not harden like most lemon glaze bars).
    14. Cut into bars and serve.

ChefSecret: Lightly coat the chocolate chips with a dusting of all-purpose flour before folding in to the batter. This will prevent the chocolate chips for settling to the bottom of the bar while baking.

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The ChocolateDoctor’s Bacon Hot Fudge Sauce

Friday, July 19th, 2013
Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011

I love chocolate. That goes without saying. I also love bacon… my preference is Benton Bacon from the Smoky Mountain Country of Tennessee. So we thought, what would happen if you mixed them both together to make a beautiful ice cream sauce? The result was pure heaven. This tasty treat combines two of the best foods on the planet into one delicious delicacy. I promise it will turn into your friends’ legendary stories of your culinary prowess making the best dessert ever.

Prep Time: 10 minutes
Cool Time: 10 minutes
Ready In: 20 minutes
Yield: 1 1/2 cups

Ingredients:
6 ounces Choclatique Private Reserve Chocolate (64%)
2/3 cup evaporated milk
1/8 cup of granulated sugar
2 tablespoons pure maple syrup
1/3 cup crisp, cooked Benton (if you can find it) bacon chopped up into small bits

Directions:

  1. Combine the chocolate, milk, sugar and maple syrup in a medium saucepan and heat over low. Stir constantly until chocolate melts—do not bring to a boil.
  2. When the chocolate is melted and the sauce is smooth, add 1/4 of the bacon and stir.
  3. Remove from heat and allow to set until it is cool enough to eat.
  4. Pour over ice cream and sprinkle the top with bacon pieces.

ChefSecret: Benton’s Smoky Mountain Country Bacon is slow cured using salt, brown and white sugar. This time-honored practice dates back to the era of their forefathers, when the preparation and preservation of meat was a way of life and sustenance. Although the hands of time and technology have sculpted many aspects of our modern world, at Benton’s Smoky Mountain Country Hams they have upheld the traditional dry-curing process and are striving to produce world class country hams and bacon. Hickory smoking is performed in a small, wood stove smokehouse behind the business, imparting a distinct smoked flavor that many prefer.

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The ChocolateDoctor’s Chocolate Profiteroles

Friday, June 28th, 2013
Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011

I love profiteroles (pronounced pruh-FIHT-uh-rohl). I can’t imagine why I haven’t added this recipe to my blog before today. Profiteroles can be found in Europe, the Mediterranean countries and America. They are small, crisp, hollow rounds of pâte à choux (pastry) that are filled with sweetened whipped cream, pastry cream or ice cream. In America a larger ‘profiterole’ is called a cream puff. If you pipe out the choux pastry in a long line it is an éclair. These different shapes and sizes can be filled with both sweet and savory fillings. Profiteroles are light, delicate hollow pastry puffs which are easy to make, but everyone will think you are a top-notch pastry chef.

Prep Time: 25 minutes
Cook & Bake Time: 35 minutes
Ready In: 1 hour 30 minutes
Yield: Serves About 12

Ingredients:
To Make the Pâte à Choux (dough for the profiteroles pastry shell):

1 cup water
1/2 cup butter
2 tablespoons Choclatique Dark Chocolate Chips
1/4 teaspoon salt
1 cup all-purpose flour
4 large eggs

To Make the Cream Filling:
1 1/2 cup heavy cream
1 1/2 tablespoon Choclatique Rouge Unsweetened Cocoa Powder
1/2 cup confectioners’ sugar

To Make the Chocolate Sauce:
1 cup heavy cream
1 cup Choclatique Dark Chocolate Chips

Directions:

  1. Preheat an oven to 425º F.
  2. Line a baking sheet with parchment paper.
  3. Bring the water to a boil in a saucepan. Stir in the butter, 2 tablespoons of the chocolate chips and salt until the butter and chocolate have melted. Remove the saucepan from the heat.
  4. Rapidly stir in the flour until no dry lumps remain. Return to medium heat and stir until dough pulls away from the side of the bowl.
  5. Transfer dough to stand mixer with a paddle attachment and beat on medium speed for 1 minute.
  6. While the mixture is still warm beat in the eggs, one at a time, adding the next egg only after the last one has been completely incorporated into the mixture. You should have a smooth, silky paste.
  7. Drop the pâte à choux onto the prepared baking sheet in evenly spaced dollops about 2 tablespoons or a small scoop each.
  8. Bake in the preheated oven for 25 to 30 minutes. until the pastries have puffed up and turned golden brown.
  9. Transfer the pastry from the baking sheet to a wire rack. Cool to room temperature.
  10. Beat 1 cup of heavy cream to soft peaks; stir in the cocoa powder and confectioners’ sugar until the sugar has dissolved.
  11. Bring the remaining cup of heavy cream to a simmer in a small saucepan over medium heat. Remove from the heat and stir in the chocolate until melted and smooth.
  12. To assemble, poke a hole into the bottom of each pastry and using a pastry bag fill with the cocoa cream.
  13. Place the filled profiteroles onto individual serving plates and top with the warm sauce.

ChefSecret: The choux paste can be piped through a pastry bag or dropped with a pair of spoons into small balls and baked to form largely hollow puffs. After cooling the baked pastry balls inject with filling using a pastry bag and narrow piping tip, or slicing off the top, filling, and reassembling.

The most common fillings are whipped cream, pastry cream or ice cream. They can be topped with powdered sugar or chocolate sauce. They can also be served plain, with a crisp caramel glaze or with fruit. Filled and glazed with caramel, they are assembled into a pyramid of pastry and turned into a croquembouches. These sculptures of pastry are often served at weddings in France and Italy, and during the Christmas Holiday in Germany and France.

Leftover profiteroles may be stored sealed in an airtight container in the refrigerator up to 3 days.

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Chocolate-Chocolate Chip & Bacon Cookies

Friday, June 14th, 2013
Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011

Bacon is the hottest ingredient in culinary circles today. There are several artisan bacon makers in the United States that put as much effort into their pigs as we do our chocolate. No one does it better than my favorite—Allan Benton, the owner of Benton’s Smoky Mountain Country Hams in Monroe County, Tennessee. He comes from a family with a rich history of curing and smoking pigs. Allan is a “meat maker” of the highest order and has chefs from around the country clamoring for his tasty pork. I thought the flavors of bacon and old-fashioned Original Fritos would be a great foil for Choclatique Chocolate. I guess the next thing I’ll have to try is chocolate and old-fashioned country ham. No snickering (or oinking), please.

Prep Time: 20 minutes
Bake Time: 12 minutes
Ready In: 32 minutes
Yield: 3 dozen cookies

Ingredients:
6 slices bacon, chopped
1 1/2 cups granulated sugar
1 cup (2 sticks) unsalted butter, softened
2 large eggs
2 teaspoons pure vanilla extract
2 cups all-purpose flour
2/3 cup Choclatique Rouge Unsweetened Cocoa Powder
3/4 teaspoon baking soda
1/2 cup crushed corn chips (Fritos Original)
2 cups Choclatique Dark Chocolate Chips

Directions:

  1. Preheat an oven to 350º F.
  2. Place the bacon on a sheet pan and cook it, turning occasionally, until evenly browned, about 15 minutes. Drain the bacon slices on a paper towel-lined plate to cool. Crumble the bacon. Then, to remove any excess fat, place the bacon in a shallow microwave safe bowl lined with a paper towel and microwave on full for 1 minute. Drain thoroughly and set the bacon aside to cool.
  3. Cream the sugar, butter, eggs and vanilla extract with an electric mixer in a large bowl until fluffy and smooth.
  4. Mix in the flour, cocoa powder and baking soda. Stir in the corn chips, chocolate chips and cooked, crumbled bacon.
  5. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
  6. Bake for 10 to 12 minutes in the preheated oven until light brown.
  7. Keep the cookies on the pan for about 5 minutes before transferring to wire racks to cool completely.

ChefSecret: It must be the Benton Bacon.

Benton’s Smoky Mountain Country Hams
2603 Hwy. 411 North
Madisonville, Tennessee 37354-6356
Phone: (423) 442-5003

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