Posts Tagged ‘Desserts’

Cherry-Chocolate Fondue

Friday, October 4th, 2013
Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011

We’ve all done it—dunked a piece of fruit, cake square or cookie into hot fudge or chocolate sauce—and loved it. The Swiss originally called Fondue Käss mit Wein zu kochen, but that’s a little long-winded for a national dish. Actually, the original fondue dishes were popularized with cheese being the key ingredient. Fondue’s origins stem from an area that covers Switzerland, France (Rhone Alps) and Italy (Piedmont and Aosta valley), but today fondue can be found throughout Europe.

After World War II, “fondue” has been generalized to other dishes in which a food is dipped into a communal pot of hot liquid. One such dish is chocolate fondue, in which pieces of fruit or cake are dipped into a melted chocolate mixture. You’ll find in this simple recipe the brandy gives it the fondue sparkle; the coffee gives depth and the cinnamon gives it definition. If you drop a piece of fruit or cake into the fondue pot you must kiss everyone of the opposite sex.

Prep Time: 5 minutes
Cook Time: 10 minute
Ready In: 15 minutes
Serves: 6 people

Ingredients:
4 tablespoon heavy cream
1 cup Choclatique Heirloom Milk Chocolate Pastilles
1 cup Choclatique Dark Chocolate Chips
2 tablespoons cherry brandy
1 tablespoon strong brewed coffee
1/8 teaspoon ground cinnamon

Directions:

  1. Heat the cream in a fondue pot over a low flame (or in a saucepan over low heat).
  2. Add the 2 types of chocolate chips, brandy, coffee and cinnamon.
  3. Heat until melted, stirring occasionally. Serve at once.

ChefSecret: This is the perfect fondue for dipping fresh fruit—apples, pears or pineapple during the fall and winter holiday season and stone fruit (peaches, apricots or nectarines), honeydew, cantaloupe during the spring and summer months.

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The ChocolateDoctor’s Peanut Butter Cup Cookies

Friday, June 21st, 2013
Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011

H. B. Reese, a former dairy farmer from Hershey, Pennsylvania, created the original Peanut Butter Cup in 1928. A peanut butter cup is a wonderful confection filled with peanut butter and enrobed in chocolate. At Choclatique, we make our own artisan blend of peanut butter filling for our very special truffles that are creamier and tastier than even the original.

I took the peanut butter cup one step further with our Peanut Butter Cup Cookie. This is a wonderful peanut butter cookie baked in a small muffin tin with a peanut butter cup pressed into a hot, out-of-the-oven cookie before it has time to set. This is a peanut butter cookie fancier’s dream.

Prep Time: 25 minutes
Baked Time: 10 minutes
Ready In: 1 hour 35 minutes
Yield: 12 to 15 cookies

Ingredients:
1 3/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup peanut butter
1/2 cup packed brown sugar
1 egg, beaten
1 teaspoon pure vanilla extract
2 tablespoons whole milk
12 Choclatique Milk or Dark Peanut Butter Truffles

Directions:

  • Preheat the oven to 375º F.
  • Sift together the flour, salt and baking soda and set aside.
  • Cream together the butter, sugar, peanut butter and brown sugar until very fluffy.
  • Beat in the egg, vanilla extract and milk. Add the flour mixture; mix well. Shape into 12 to 15 balls and place each into an ungreased mini muffin pan.
  • Bake for about 8 minutes until just turn light brown. Remove from the oven and immediately press a peanut butter cup into the hot center of each cookie.
  • Cool on a rack.
  • Carefully remove each cookie from the pan.

 

ChefSecret: There is only one way I know to make a great thing even better. Press in a Choclatique Peanut Butter & Jelly Truffle to add an additional flavor thrill.

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