Posts Tagged ‘Dessert’

The Chocolate Doctor’s Chocolate Chip Sour Cream-Cocoa Coffee Cake

Friday, April 22nd, 2016
Ed Engoron, Co-Founder of Choclatique
Author of Choclatique—150 Simply 150 Elegant Desserts, Running Press, 2011

How do you take a brown sugar, nut and spice streusel sour cream coffee cake to the next level? Add a little chocolate, of course! If you fancy old-fashioned New York-style coffee cake like the kind you get at Zingerman’s but live outside the Big Apple, then you need to add this delicious coffee cake recipe to your baking repertoire. This cinnamon streusel coffee cake recipe is the perfect answer for your needs. The sweet cocoa drizzle in this recipe is the perfect coffee cake topping.

Prep Time: 35 minutes
Bake Time: 1 hour
Yield: Serves 12 to 16

Ingredients:
For the filling:
1 cup brown sugar, packed
1 cup chopped pecans
1 tablespoon ground cinnamon
3 tablespoons cold, unsalted butter
1/2 cup Choclatique Semi-Sweet Chocolate Mini Chips

For the cinnamon streusel topping:
1/2 cup filling (from ingredients above)
1/2 cup all-purpose flour
1 teaspoon ground cinnamon
3 tablespoons cold, unsalted butter

For the coffee cake:
3 cups all-purpose flour
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
3/4 teaspoon salt
1-1/2 cups granulated sugar
1 cup butter, softened
1-1/2 teaspoons pure vanilla extract
3 large eggs
1-1/2 cups sour cream
1 cup Choclatique Semi-Sweet Chocolate Mini Chips

For the cocoa glaze drizzle:
1/4 cup unsalted butter
2 cups confectioner’s sugar, sifted
1 tablespoon Choclatique Rouge Cocoa Powder, sifted
1 teaspoon pure vanilla extract
1 to 2 tablespoons milk (you might need a little less or more milk depending on climate conditions)

Directions:

  1. Preheat the oven to 350ºF.
  2. Spray a 12-cup fluted tube cake pan or 10-inch angel food (tube) cake pan with pan release. Use a silver pan. Dark, anodize pans tend to burn the edges of this cake.
  3. In small bowl, mix all the filling ingredients together; divide set aside 1/2 cup of filling for the cinnamon streusel topping.
  4. In small bowl, mix cinnamon streusel topping ingredients and set aside.
  5. In medium bowl, mix flour, baking powder, baking soda and salt; set aside.
  6. In large bowl, beat the granulated sugar, 1 cup butter, 1-1/2 teaspoons vanilla extract and the eggs with electric mixer on medium speed for about 2 minutes, scraping bowl occasionally.
  7. Beat in flour mixture alternately with sour cream on low speed.
  8. Fold in the chocolate chips.
  9. Spread 1/2 of the batter in the pan; sprinkle with 1/2 of the filling mix. Top with the remaining batter.
  10. Sprinkle the top of the batter with the streusel mix.
  11. Bake about 1 hour or until cake tester inserted near center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool 10 minutes.
  12. While the cake is cooling, heat 1/4 cup of the butter in a 1-1/2-quart saucepan over medium heat until very light brown being careful not to burn; remove from heat.
  13. Stir in the powdered sugar, cocoa powder and 1 teaspoon vanilla. Stir in milk, 1 tablespoon at a time, until glaze is smooth and thin enough to drizzle.
  14. When the cake is cool drizzle the cake with the arm glaze and let set for about 30 minutes to set.

ChefSecret: I asked my German baker friend what the word streusel means. According to Henry it is “something strewn” in old German; streusel is easy to throw together and then to toss on top of a sour-cream coffee cake. Here’s another little secret, after the cake starts to stale in a couple of days it is great for breakfast lightly toasted and smeared with soft butter.

With a little tinkering with the time and temperature this recipe makes great morning muffins as well.

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The ChocolateDoctor’s Chocolate Peanut Butter Tart

Friday, April 15th, 2016
Ed Engoron, Co-Founder of Choclatique
Author of Choclatique—150 Simply 150 Elegant Desserts, Running Press, 2011

This is one of those take-you-breath-away desserts! No, kidding. I regret my photographic skills are not as good as my culinary skills.

It’s almost, but not quite a cheesecake. The only baking required is just a few short minutes to set the chocolate wafer crust. From that point forward it just whippin’ and waitin’ the 4 hours for the tart to fully chill.

Prep Time: 30 minutes
Bake Time: 8 to 10 minutes
Cooling Time: 15 minutes
Chilling Time: 1 hour plus 3 hours
Yield: 8-10 Servings

Ingredients:
For the Crust:
4 ounces Choclatique Private Reserve Dark Chocolate (64%), chopped
4 tablespoons unsalted butter, cut into pieces
8 ounces Chocolate wafers (about 30 cookies from a 9-ounce package), finely ground in a food processor to make 2 cups of crumbs
1/4 cup granulated sugar

For the Peanut Butter Filling:
8 ounces cream cheese, at room temperature
1 cup smooth peanut butter
1 cup granulated sugar
2 teaspoons pure vanilla extract
1 cup cold heavy cream

For the Topping:
4 ounces Choclatique Private Reserve Dark Chocolate (64%), chopped
1/2 cup heavy cream
1/4 cup honey-roasted peanuts, chopped

Directions:
To make chocolate crust:

  1. Preheat the oven to 375°F.
  2. Spray the bottom and side of a deep 10-inch tart pan with a removable bottom.
  3. In a medium glass bowl, combine the chocolate and butter and microwave at high power in 20-second intervals until the chocolate is just melted. Stir well, then blend in the cookie crumbs and sugar.
  4. Press the cookie crumbs evenly over the bottom and up the rim of a 10-inch tart pan with a removable bottom. Bake the crust for 10 minutes, then cool on a rack.

To make the peanut butter filling:

  1. In a large bowl of an electric mixer, beat the cream cheese with the peanut butter, sugar and vanilla extract until well blended. In another large bowl, using an electric mixer, whip the chilled cream until firm. Fold one-third of the whipped cream into the peanut butter mixture to temper the texture.
  2. Gently fold in the remaining whipped cream.
  3. Spoon the filling into the crust, smoothing the surface with an off-set spatula.
  4. Refrigerate uncovered for about 1 hour.

To make the chocolate topping:

  1. In a medium glass bowl, combine the chocolate with the heavy cream and microwave at 50% power in 20-second intervals until the chocolate is just melted and the cream is hot. Stir the chocolate topping until blended, then let cool to barely warm, stirring occasionally.
  2. Spread the chocolate topping over the chilled peanut butter filling and sprinkle the chopped peanuts around the edges of the pie.
  3. Chill uncovered in refrigerator for 3 more hours.

To serve:

  1. Carefully remove the rim from the tart pan by gently pressing upwards on the bottom while holding the rim in place.
  2. Use a sharp knife to cut the pie into wedges. Run the knife under hot water and dry it between each cut. Serve chilled.

ChefSecret: If you’re looking for something a little lighter (in color, not in flavor or richness) substitute Choclatique Snowy White Chocolate for all the Choclatique Private Reserve Dark Chocolate (64%). Replace the chocolate wafers in the crust with Nilla Wafers. Do not allow the crust to become too thick in any one area of the tart pan otherwise it will come out too crisp making it difficult to cut. This Chocolate Peanut Butter Tart can be made a day ahead, then covered and refrigerated until ready to serve.

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The ChocolateDoctor’s Midnight Chocolate-Almond Cake

Thursday, March 17th, 2016
Ed Engoron, Co-Founder of Choclatique
Author of Choclatique—150 Simply 150 Elegant Desserts, Running Press, 2011

Julia Child’s brought her famous Almond Cake to the taping of The Food Show one Saturday morning for our crew to enjoy. So thoughtful of her—we always loved having Miss Julia as a guest. It was a great cake, but something was missing. What could it be? Maybe a little chocolate? In this recipe I have enhanced Julia’s masterpiece with a little bit of own—Choclatique Chocolate—well, maybe a lot of Choclatique Chocolate.

Prep Time: 10 minutes
Bake Time: 20-25 minutes
Total Time: 30-35 minutes
Yield: 1 (9-inch) cake

Ingredients:
1/2 cup (1 stick) unsalted butter, melted, cooled, plus more for greasing the pan
1/2 cup all-purpose flour, plus more for pan
2 tablespoons Choclatique Rouge Unsweetened Cocoa Powder, sifted
2 large eggs
3/4 cup granulated sugar, plus 2 tablespoons
1 teaspoon pure almond extract
1/2 teaspoon instant coffee crystals
1/4 cup sliced almonds
2 tablespoons sanding sugar

Directions:

  1. Preheat an oven to 350°F.
  2. Butter and flour 9-inch pie plate or loose bottom tart pan.
  3. Whisk the eggs, granulated sugar, almond extract and salt in a large bowl until frothy and pale; about 2 minutes.
  4. Add 1/2 cup butter, 1/2 cup flour and cocoa powder and stir until incorporated.
  5. Pour into prepared pie plate or pan. Top with the almonds and sanding sugar.
  6. Bake the cake until top is golden brown and a cake tester inserted into the center comes out clean, 20-25 minutes. Be careful not to overbake.
  7. Transfer the pan to a wire rack and let the cake cool slightly before serving.

Store: This cake can be made one day ahead wrapped (un-iced) in food film and stored at room temperature. About an hour before serving, ice it up and let it set before cutting.

ChefSecret: Fancy it up. Yes, everything tastes better with chocolate. You can make the perfect icing as a topper for this perfect cake in either Dark or White Chocolate.

For the chocolate icing:
4 ounces Choclatique Private Reserve Dark Chocolate, chopped (for a white chocolate icing use Choclatique Snowy White Chocolate)
4 tablespoons rum (for white chocolate icing substitute orange liquor, like Grand Marnier)
3/4 cup unsalted butter, at room temperature, cubed

To make the icing:

  1. Combine the chopped chocolate and liquor in a small bowl placed over a saucepan of simmering water. Stir continuously as the chocolate melts and remove from heat as soon as it’s smooth.
  2. Add the butter a tablespoon at a time and use a whisk to beat it into the chocolate. Whisk until creamy and smooth.
  3. Let the icing cool to a drizzling consistency, stirring it every 5 minutes or so. It should take about 10-15 minutes.
  4. Drizzle the icing on top of the cooled cake and spread it to cover.

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White Chocolate Chip-Almond-Orange Financier

Friday, February 19th, 2016
Ed Engoron, Co-Founder of Choclatique
Author of Choclatique—150 Simply 150 Elegant Desserts, Running Press, 2011

I first learned to make this cake in baking school in Paris, but perfected it here in the Choclatique Chocolate Studio. It was easy; I just added white chocolate chips. This is a rich, buttery, light textured cake. I’ve added white chocolate chips and flecks of orange zest to bring out the freshness of this classic almond-flavored batter.

Prep Time: 1 hour (includes time to make the orange zest)
Bake Time: 30 minutes
Yield: 6 Servings

Ingredients:
3/4 cup (1 1/2 sticks) unsalted butter, melted, plus more for pan
1 cup almonds, lightly toasted
1-2/3 cups confectioners’ sugar, plus more for dusting
1/2 cup all-purpose flour
1/4 teaspoon salt
Finely grated zest from 1 orange
6 large egg whites, lightly beaten
3/4 cup Choclatique White Chocolate Chips
Candied orange peel for garnish (see recipe below)

Directions:

  1. Preheat the oven to 450°F.
  2. Brush the inside of a 13 1/2-by-4-inch tart pan that has a nonremovable bottom with melted butter. You can also bake this in individual tart molds. Either way they are great. Move the pan(s) to freezer.
  3. Using a food processor, process the almonds until finely ground. In a large bowl, combine the ground almonds, confectioners’ sugar, flour, salt, and orange zest.
  4. Add the egg whites, and whisk to combine.
  5. Slowly stir in the melted butter and the chocolate chips.
  6. Remove tart pan from freezer. Pour batter into pan; place on a baking sheet. Bake until dough just begins to rise, about 10 minutes. Reduce oven heat to 400°F and continue baking 7 to 8 minutes more, until financier begins to brown. Turn off oven, and let cake stand in oven until firm, about 10 minutes. Transfer pan to a wire rack to cool completely.
  7. Invert financier onto rack; reinvert, and slice into 6 pieces. Garnish top with candied orange peel, and dust with confectioners’ sugar.

ChefSecret: Chilling the pan(s) in the freezer before adding the batter and baking it helps prevent sticking.

Candied Orange Peel

Ingredients:
3 oranges
1 cup sugar
1-1/2 cups cold water (more for the prep)

Directions:

  1. Using a citrus zester or vegetable peeler, shred long strips of orange peel.
  2. Place strips in a medium saucepan. Cover with cold water, and bring to a boil over medium heat. Drain; repeat two more times with fresh water.
  3. Place sugar in a clean saucepan with 1-1/2 cups water; stir to combine. Bring to a boil over medium heat, stirring occasionally, until sugar has dissolved, about 3 minutes.
  4. Add the citrus strips to the boiling syrup; reduce heat, and simmer until strips are translucent, about 12 minutes. Remove from heat; let strips cool in syrup, at least 1 hour.
  5. Remove from syrup when ready to use.


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The ChocolateDoctor’s Valentine’s Day Sunday Only—Double Chocolate Pancakes

Thursday, February 11th, 2016
Ed Engoron, Co-Founder of Choclatique
Author of Choclatique—150 Simply 150 Elegant Desserts, Running Press, 2011

Sunday, February 14th is Valentine’s Day. Make your sweetie a sweet breakfast worthy of being served in bed—Sunday Only Pancakes. As you the place each pancake on the stack, drizzle with hot chocolate syrup. Artfully encase the whole stack in meringue robe and then pop it into a very hot oven to brown. It comes out of the oven looking like giant, puffed Baked Alaska. It is a beautiful plate presentation, not to take anything away from the taste of the pancakes… they are delicious on their own. So, here I present to you our naked Sunday Only treat (no meringue). If you can afford the extra calories and want to dress it up with meringue, knock yourself out (see recipe below).

Prep: 20 minutes
Cook: 20 minutes
Total Time: 30 minutes
Yield: 4 servings (12 4-inch pancakes)

Ingredients:
For the hot chocolate syrup:

3/4 cup pure maple syrup
1/4 cup honey
1/4 cup Choclatique Hot Chocolate mix (or cocoa mix)

For the pancakes:
1-1/2 cups all-purpose flour
1/2 cup Choclatique Hot Chocolate mix (or cocoa mix)
1 tablespoon baking powder
1/4 teaspoon fine salt
1-1/4 cups whole milk
4 tablespoons melted unsalted butter, plus 4 to 5 tablespoons for the skillet
2 large eggs plus
1/2 teaspoon pure vanilla extract
1 large egg white, whipped
Whipped cream, for serving (if naked)

Directions:
For the hot chocolate syrup:

  1. In a small saucepan over medium heat bring the maple syrup, honey and hot chocolate mix to a simmer, whisking constantly. Continue to simmer until the syrup is thick enough to coat the back of a spoon, about 5 minutes. Set aside and keep warm.

For the pancakes:

  1. Preheat an oven to 200°F. The oven will be used to keep cooked pancakes warm while the rest are being cooked.
  2. Whisk together the flour, hot chocolate mix, baking powder and 1/4 teaspoon salt in a large bowl.
  3. Whisk together the milk, butter, eggs and vanilla in a medium bowl. Pour the milk-egg mixture into the flour mixture, and gently fold just to combine (it’s OK if there are some lumps).
  4. Gently fold in the egg white until there are no white streaks.
  5. Heat a large nonstick skillet or griddle over medium heat. Add 1 tablespoon butter; when it melts and the foam subsides, pour 1/4-cupfuls of batter onto the skillet, evenly spaced.
  6. Cook until the surface of the pancakes begins to bubble and the bottoms have darkened by a few shades, about 4 minutes. Flip the pancakes, and continue to cook until the bottoms have darkened by a few shades and the pancakes are springy when touched in the center, about 3 minutes. Repeat with the remaining butter and batter.
  7. Keep cooked pancakes warm in a low oven.
  8. Serve with the warm chocolate syrup and whipped cream.

 

ChefSecret: Make it a triple chocolate threat—add 1/2 up of Choclatique, Milk, Dark or White Chocolate Chips to the batter before cooking.

Go for the full Monty—Go for the Meringue

  1. Make the meringue to pipe onto the outside of the stack of pancakes.
  2. Whip 4 large egg whites in a clean bowl on medium speed.
  3. While the egg whites are whipping, put the 1 cup of sugar in a pot, and wet with just enough water to make the sugar look like wet sand. Boil the sugar until it reaches the “soft ball” stage, or 230°F.
  4. Bring the mixer up to the highest speed and slowly and carefully pour the hot sugar into the egg whites, streaming it down the side of the bowl. Continue to whip on high until the bowl is cool to the touch, then reduce the mixer to medium-low speed for a minute to even out the air bubbles in the meringue. This make for a smoother finish on the pancake stack.
  5. Place the warm pancakes on a heat resistant serving plate. Using a piping bag with your round tip, pipe concentric circles to cover the entire stack of pancakes.
  6. If you have one available, use a kitchen torch to lightly toast the finished meringue, or return finished meringue pancake stack to the oven and bake until light the meringue light brown.

 

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The ChocolateDoctor’s California’s Best Chocolate Cake With Perfect Chocolate-Orange Buttercream Frosting

Friday, July 24th, 2015
Ed Engoron, Co-Founder of Choclatique Author of Ed Engoron’s Choclatique, Running Press, 2011

This is the best chocolate cake recipe that we’ve ever made. If you were a fan of one of my restaurants, The Custom House, The Palm Grill, Assay Office, Fanny Fish Market or China Rose, chances are you may have already enjoyed it. We use the base recipe as a 4-Layer Layer Chocolate Cake or as the cake ingredient in our Hot Fudge Nut Trifle or Chocolate-Nut Sludge. It’s easy to make, bake, frost and decorate. Also, it’s perfect for those summer picnics.

Prep. Time: 30 minutes
Bake Time: 30 to 35 minutes
Total Time: 1 hour
Yield: 8 Servings

Ingredients:
For the cake:

2 cups granulated sugar
1-3/4 cups all-purpose flour
1/4 cup Choclatique Onyx Cocoa Powder
1/2 cup Choclatique Rouge Cocoa Powder
1/2 teaspoon baking powder
1-1/2 teaspoon baking soda
1 teaspoon salt
2 large eggs (beaten)
1 cup whole milk
1/2 cup vegetable oil
2 teaspoon pure vanilla extract
1 cup hot coffee; freshly brewed

For the frosting:
1 stick butter, unsalted
2/3 cup Choclatique Rouge Cocoa Powder, sifted
3 cups confectioner’s sugar, sifted
1/3 cup whole milk
1 teaspoon pure vanilla extract
1/4 teaspoon orange extract

Directions:
For the cake:

  1. Preheat an oven to 350°F.
  2. Cut two parchment round baking sheets and fit into the bottom of your two 9-inch round baking pans. Spray with non stick cooking spray.
  3. Sift the first 6 dry ingredients and whisk in a large mixing bowl.
  4. Add the eggs, milk, oil and vanilla and beat on medium speed for 2 minutes.
  5. Stir in the hot coffee and mix well with a spoon (batter will be thin).
  6. Pour the batter into the prepared pans and bake in the center of the oven for 30-35 minutes or until wooden toothpick inserted into the center comes out clean.
  7. Cool 10 minutes and then remove from pans to wire racks. Cool completely before frosting.

For the frosting:

  1. Melt the butter and stir in the cocoa.
  2. Alternately add powdered sugar and milk, beating on medium speed to a good spreading consistency. Add more milk, if needed.
  3. Stir in vanilla and orange extract.
  4. Spread a layer of frosting on the top of a cake layer. Top with the second cake layer and frost the cake completely with an artistic flourishes.

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The ChocolateDoctor’s S’mores Honey-Chocolate Pudding Tarts or Pie

Friday, July 17th, 2015
Ed Engoron, Co-Founder of Choclatique Author of Ed Engoron’s Choclatique, Running Press, 2011

I’m kind of a S’mores expert. No, I was never a Girl Scout, but I dated someone who was; not recently–in middle school. I love all of the textural differences that I can feel and taste in a good S’mores. We introduced two versions of S’mores into our truffle line a few year back—Dark and Milk chocolate. They were hits! We are always experimenting with new ways to ‘play’ with S’mores recipes.

Mary Jo (our senior chocolatier) surprised all of us with this recipe one afternoon for a birthday celebration. It has all the goodness of the old fashioned campfire version, but kind of all gussied up. It starts with a great graham cracker crust and a luscious homemade honey-chocolate pudding filling (none of the packaged stuff please). The only thing remaining is to top it all off with mini marshmallows and quickly broil to brown the tops. It’s is an impressive show-stopping dessert. Serve it while the marshmallows are still warm, soft and gooey.

Ingredients:
For the graham cracker crusts:

1-1/2 cups crushed graham crackers, about 10 crackers
1 stick (8 tablespoons) unsalted butter, melted
2 tablespoons granulated sugar
1/4 teaspoon almond extract
1/2 teaspoon pure vanilla extract

For the chocolate pudding:
2 cups whole milk
1 cup heavy cream
1 tablespoon strong, cold coffee
1/2 cup raw, unfiltered honey
1/4 cup cornstarch
1/4 cup Choclatique Black Onyx Cocoa Powder (unsweetened)
1/8 teaspoon salt
1/3 cup Choclatique Private Reserve Dark Chocolate (64%), finely chopped
1 1/2 teaspoons pure vanilla extract
2 cups of mini marshmallows

Directions:
To make the tart shells:

  1. Preheat the oven to 325°F.
  2. Break up the graham crackers and drop into the bowl of a food processor fitted with a steel blade. Process the crackers until ground.
  3. Drizzle in the melted butter, granulated sugar and extracts, pulsing until the mixture looks like wet sand.
  4. Transfer the graham crackers to 4 4-to 5-inch-tart pans (or one pie pan) and press to form a crust all the way to the top ridge of the pan. The crust should be an even thickness around each tart pan.
  5. Bake until crisp and the crust is just beginning to brown, about 7 to 10 minutes. Cool the crusts completely before filling.

To make the pudding:

  1. In a medium saucepan add the milk, cream, cold coffee and honey and whisk in the cornstarch, followed by the cocoa powder and salt until it is well incorporated. Bring the mixture to a simmer over medium heat, whisking until the pudding thickens, about 5-7 minutes. Remove from the heat and whisk in the semisweet chocolate and vanilla extract.
  2. Pour into the cooled tart shells and chill. Cover pudding surfaces with plastic wrap to prevent a skin from forming. Chill at least 1-1/2 to 2 hours to allow the pudding to set.
  3. Just before serving, preheat your broiler. Top the pudding tarts with the marshmallows, covering the entire tart surfaces. Broil the marshmallows 4 inches under the broiler until the tops are golden brown, about 1 to 2 minutes. Watch them closely because they burn quickly! Serve immediately.

ChefSecret: Personally I like to use a kitchen torch to brown the marshmallows because I can control the browning process without getting the whole pudding part of the pie too hot. You can purchase an inexpensive kitchen torch at Target, most kitchen outlets and online. You’ll find it has a lot of other convenient uses around the kitchen as well.

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The ChocolateDoctor’s Chocolate, Chocolate Chip Oatmeal Cookies

Friday, July 10th, 2015
Ed Engoron, Co-Founder of Choclatique Author of Ed Engoron’s Choclatique, Running Press, 2011

I’ve always believed that any cookies made with oatmeal are that much healthier for you. No matter how much butter or sugar, it’s got to be better because oats are a super food. Now add some chocolate to the mix and you have a double whammy. My Chocolate, Chocolate Chip Oatmeal Cookies deliver a double dose of chocolate and the heartiness from oats for a new family favorite with super food ingredients.

Prep Time: 20 minutes
Bake Time: 15 minutes
Ready In: 35 minutes
Yield: 40 Cookies

Ingredients:
1 cup unsalted butter
1/2 cup peanut butter (optional)
1 cup dark brown sugar
1 cup granulated sugar
1/4 cup oat bran
3 large eggs
1 tablespoon pure vanilla extract
1/2 teaspoon almond extract
3 cups instant oats (or 1-1/2 cups of oats and 1-1/2 cup of Bundle of Almond and Oats cereal)
1-1/2 cups all-purpose flour
1/2 cup Choclatique Rouge Cocoa Powder
1 tablespoon baking spice (Penzeys)
1 teaspoon baking soda
1 teaspoon salt
1 cup Choclatique Mini Dark Chocolate Chips, or more to taste (use can also use a cut of Choclatique Dark Chocolate Curls)

Directions:

  1. Cream the butter, brown and granulated sugars together in a bowl using an electric mixer until smooth and creamy.
  2. Add the oat bran and continue to cream the mixture.
  3. Beat in the eggs one at a time until each is well incorporated.
  4. Add the vanilla and almond extracts into butter and mix well.
  5. Whisk the oats, flour, chocolate chips, cocoa powder, baking soda and salt together in a bowl; slowly stir into butter mixture until dough is just mixed. Do not over mix.
  6. Lightly fold in the chocolate chips.
  7. Chill the dough for 20 minutes before scooping.
  8. Preheat an oven to 350º F.
  9. Scoop dough using a small scooper onto an ungreased baking sheet.
  10. Bake until edges of cookies are lightly browned, about 13 to 15 minutes.
  11. Cool on a rack.

ChefSecret: For a lighter texture I like to use a blend of instant oats and cold cereal. I also like to add about half cup of chopped pecans or almonds.

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The ChocolateDoctor’s Summer = Ice Cream

Wednesday, July 1st, 2015
Ed Engoron, Co-Founder of Choclatique Author of Ed Engoron’s Choclatique, Running Press, 2011

It’s summertime and this is a question that is often asked this time of year: “How do I get a deep, dark, rich chocolate ice cream when the main ingredient is milk and cream?” Obviously, the milk and cream lighten the mix so that it looks like a light milk chocolate ice cream. So here is the ChefSecret—ultra alkalized cocoa powder is what the professionals use. For my Dark Chocolate Ice Cream I use Choclatique Black Onyx and my Dairy-Free Chocolate Ganache (see recipe below).

“Ganache” is not a scary concept, although the word may not be immediately familiar to the American reader. It’s a blend of chocolate, creams and syrups that results in a velvety, ultra-smooth paste. In the case of my Dairy-Free Dark Chocolate Ganache the dark chocolate is blended with light corn syrup or honey, cocoa powder and chocolate extract and whipped until smooth. With no sacrifice of taste or texture, this dark chocolate ganache is the perfect building block for those who love really great dark chocolate ice cream.

Here are the recipes that will give you outrageous dark chocolate ice cream that everyone will be talking about for years to come. You can find these recipes in my book Choclatique 150 Simply Elegant Desserts available on our website, Amazon and in bookstores nationwide. If you don’t see, ask for it!

Okay, fasten your seat belts, here we go. It’s best to read each recipe completely before starting and to measure all of your ingredients ahead of time. Please remember, it takes a little time to produce excellence.

Dark Chocolate Ganache

This wonderful, dark ganache enriches any recipe with true dark chocolate, European flavor. It’s the chocolate ganache “workhorse” at Choclatique. I love the intensity of the rich, deep chocolate flavor. It is perfect in Chocolate Cheesecakes, Devil’s Food Cake and Deep Chocolate Ice Cream. On its own it’s dairy- and gluten-free, and while it is not as sweet as other ganaches, it possesses all the benefits and “flavor thrills” that appeal to lovers of intense chocolate.

Yield: About 2 pounds of ganache
Prep Time: 10 minutes
Cooking Time: 15 minutes
Cooling Time: 1 hour
Chilling Time: 3 to 4 hours

Special Toolbox:
A large, heavy saucepan (3 quarts or larger)
A plastic sealable storage container

Ingredients:
1-1/4 cups water
2/3 cup light corn syrup
2 tablespoons unsweetened Dutch-processed cocoa powder (Choclatique Black Onyx)
1/4 teaspoon salt
1-1/4 pounds bittersweet chocolate, coarsely chopped (at least 64 percent like Choclatique Private Reserve Dark Chocolate)
1-1/4 teaspoons chocolate extract (see ChefSecret)

Directions:

  1. In a large, heavy saucepan, bring the water, corn syrup, cocoa powder, and salt to a boil over medium-high heat. Whisk until blended. Remove the pan from the heat.
  2. Immediately add the chocolate and chocolate extract to the pan and whisk until smooth. Set aside for about 1 hour to cool completely, whisking every 15 minutes or so to keep the ganache emulsified.
  3. When cool, transfer the ganache to a rigid plastic or glass container, cover, date, and refrigerate for up to three months.

ChefSecret: Chocolate extract is sold in most supermarkets and confectionery shops. I like to use Star Kay White’s Chocolate Extract.

Dark Chocolate Ganache Ice Cream

Rich, deep, and dark… Ben & Jerry and Messrs. Baskin and Robbins would be proud to make this chocolate ganache ice cream. It is made with eight all-natural ingredients—everything you might commonly find in your kitchen pantry, including dark chocolate. We add the Dark Chocolate Ganache to enrich the ice cream with chocolate flavor and creaminess you can feel on the tongue. As you will gleefully discover, it is like no other chocolate ice cream you have ever tasted!

This ice cream is used as a base for other ice creams or served just as it is. See variations in Choclatique (the cook book).

Yield: Makes 2 quarts
Prep Time: 5 minutes
Cooking Time: 15 minutes
Chilling Time: 4 hours
Freezing Time: 4 hours 20 minutes

Special Toolbox:
A wooden spoon
A fine-mesh sieve (strainer)
An electric ice cream maker

Ingredients:
1-1/2 cups heavy cream
2 tablespoons unsweetened ultra Dutch-processed cocoa powder (like Choclatique Black Onyx)
1 cup Dark Chocolate Ganache (recipe above)
2-1/2 cups whole milk, divided
1/2 cup granulated sugar
1/4 teaspoon sea salt
4 large egg yolks
1/2 teaspoon pure vanilla extract

Directions:

  1. In a medium saucepan, heat the cream and cocoa powder over medium heat, whisking to ensure the cocoa is fully absorbed. When the cream bubbles around the edges, remove the pan from the heat and add the Dark Chocolate Ganache. Wait for 30 seconds and then stir until smooth and blended. Add 1 cup of the milk and stir to combine.
  2. Return the saucepan to the stove and stir in the remaining 1-1/2 cups milk, the sugar and salt. Heat the mixture over medium heat, keeping the milk at a simmer; do not let it boil over the sides of the pan.
  3. Meanwhile, in a medium bowl, whisk the egg yolks together. Slowly drizzle about 1/4 cup of the warm milk into the egg yolks, whisking constantly to temper the eggs until combined.
  4. Pour the rest of the egg yolks into the saucepan and cook for 3 to 5 minutes over low heat, stirring constantly with a wooden spoon to prevent the eggs from cooking. Cook until the custard is thick enough to coat the back of the spoon and your finger leaves a trace in the custard when run along the back of the spoon.
  5. Pour the custard through a fine-mesh sieve into a bowl. Add the vanilla and stir to combine.
  6. Cover the surface of the custard with plastic wrap to prevent a skin from forming. Refrigerate the custard for at least 4 hours. Transfer to an ice cream maker and freeze according to the manufacturer’s instructions.
  7. Transfer the ice cream to an airtight container and freeze for at least 4 hours to harden. Remove the ice cream from the freezer 10 to 15 minutes before serving to let soften.
  8. I hope you enjoy the rich, chocolaty goodness of this ice cream and let me know how it turns out… The ChocolateDoctor.

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The ChocolateDoctor’s Yummy Guinness Stout Brownies

Thursday, June 18th, 2015
Ed Engoron, Co-Founder of Choclatique Author of Ed Engoron’s Choclatique, Running Press, 2011

This is the first of my new series of blogs and chocolate recipes. I took a few months off to lose a little weight and recharge my creative batteries. If you’ve been one of our regulars, thanks for coming back. If you’re a newbie, welcome!

Last Friday I went to O’Brien’s in Santa Monica, my favorite Irish pub, where they were sampling the new Guinness Blonde American Lager. For me it was a complete disconnect as I love my beers dark and chewy. Joan, on the other hand, thought it was one of the best lagers she tasted.

On the way home I stopped and picked up a 6-pack of Guinness Stout (the original). I cook and bake with Guinness a lot. If you never had my Guinness Fire-House Chili you’ve never really had great chili (said with a fairly modest smile on my face). The secret ingredients to the chili are Guinness Stout, of course, and 2 tablespoons of Choclatique Rouge Cocoa Powder. But enough about chili; more to the point is dessert, Guinness and chocolate.

Below is one of the richest (and best) recipes for brownies made with Guinness Stout. The stout flavor really shines through when combined with Choclatique chocolate and cocoa powder. It’s kind of like a marriage made in heaven or in this case our Chocolate Studio (which is heaven on earth). I asked our lead chocolatier, Mary Jo, to make this recipe and prove it out. It was fun, simple to make and was gone in 60 seconds (just like the movie).

Prep Time: 15 minutes
Bake Time: 45 to 50 minutes
Yields: 9 to 12 servings (they are very rich)

Ingredients:
1 cup all-purpose flour
1/2 teaspoon kosher salt
1/4 cup Choclatique Rouge Cocoa Powder
1/4 cup Choclatique Private Reserve Dark Chocolate
8 tablespoon unsalted butter
4 large eggs
1 cup granulated sugar
1 cup brown sugar, packed
2 teaspoons pure vanilla extract
1/4 teaspoon almond extract
1/2 cup Guinness Stout (drink what’s left while the brownies are baking)
1 cup Choclatique Dark Chocolate Chips

Directions:

  1. Pre-heat an oven to 325°F.
  2. Spray and cocoa-flour a 9 x 9-inch glass baking pan.
  3. In a medium bowl sift together the flour, salt and cocoa powder.
  4. Melt the Choclatique Private Reserve Chocolate in a bowl in the microwave, or over boiling water.
  5. In a small pan, over medium heat, melt the butter until just golden brown. Pour the brown butter into small bowl. Scrape the pan to get the brown bits (that’s where the rich buttery flavor is).
  6. In the bowl of a stand mixer with paddle attachment, beat together the eggs and sugars until thick and shiny, about 2 to 3 minutes. Continue beating on low while alternately adding the sifted flour mixture and wet ingredients (butter, beer and melted chocolate), finishing with vanilla and almond extracts. Do not over mix.
  7. Fold in the chocolate chips.
  8. Pour into the prepared 9 x 9-inch pan Bake 45-50 minutes or until a cake tester comes out mostly clean.

ChefSecrets: There are 2 secrets; 1) Give the full amount of time to beating the eggs and sugars together. That’s what gives the brownie the lift as there is not leavening in the recipe. 2) To avoid white streaks use cocoa powder to flour the pan instead of all-purpose flour.

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