Posts Tagged ‘Holiday Dessert Recipe’

The ChocolateDoctor’s Thanksgiving Day Toffee Bars

Tuesday, November 20th, 2012

Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011

pecansSometimes you just don’t have time to bake a pecan pie for the holidays. You still want that homemade look and taste of toasted pecans, but the last thing you want to do is buy a store-bought pie. This is a great solution when you need it fast.

This is a short and busy week for us at Choclatique. We will be filling orders for the holiday and trying to pull everything together for our own celebrations. It definitely puts our staff on overdrive and this is just the beginning of the holiday season for us. So last night I got a head start on something sweet and simple to test for my Thanksgiving dinner. It was quite yummy and picture perfect. The best part the recipe is that it calls for ingredients almost everyone has in their pantry.

Hey, how can you go wrong with fresh butter, toasted pecans mixed with the toffee and Choclatique chocolate? Yum!

Prep Time: 10 minutes
Cook Time: 20 minutes
Ready In: 30 minutes
Yield: 24 bars

Ingredients for the base:
2 cups all-purpose flour
1 cup packed light brown sugar
1/2 cup (1 stick) unsalted butter
1 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
1 cup pecan halves
TOFFEE TOPPING (ingredients and directions follow)
1 cup Choclatique Milk Chocolate Chips

Directions for the base:

  1. Preheat oven to 350° F.
  2. Combine the flour and brown sugar in large bowl. With a pastry blender, or better yet, an electric food processor, cut in the butter, vanilla and almond extracts until fine crumbs form (it’s okay if a few large crumbs remain).
  3. Press mixture onto bottom of an ungreased 13 x 9 x 2-inch baking pan.
  4. Sprinkle the pecans over crust.
  5. Prepare TOFFEE TOPPING (see below); drizzle evenly over pecans and crust.
  6. Bake 20 to 22 minutes or until topping is bubbly and golden; remove from oven. Immediately sprinkle milk chocolate chips evenly over top; press gently onto surface.
  7. Cool completely in pan on wire rack. Cut into bars. Makes 24 to 36 bars.

Ingredients for the toffee:
2/3 cup unsalted butter
1/3 cup packed light brown sugar
1/4 teaspoon pure vanilla extract

Directions for the toffee:

  1. Combine the butter and 1/3 cup packed light brown sugar in small saucepan.
  2. Cook over medium heat, stirring constantly, until mixture comes to a boil.
  3. Stirring constantly continue to boil boiling 30 seconds.
  4. Drizzle immediately over base.

Choclatique on FacebookChoclatique on TwitterChocolate Doctor


Chocolate-Covered Figs for Fall

Wednesday, November 23rd, 2011

Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011

Fig and Peanut Sea Salt TruffleFall brings nature’s show of colors to California fig orchards, crispness to the air, and warm thoughts for the holidays. Each year at Choclatique we make a limited edition of our holiday assortments with a distinctive Fig & Peanut Sea Salt Truffle in the center of the box. For obvious reasons, this has become one of the most popular flavors at this time of year with some people ordering a whole box of just this holiday favorite. It is perfect for holiday gift giving and entertaining. It might be because of all the antioxidant power in both the figs and chocolate or it might be that it just tastes so darn good.

FigsThere are several great choices of figs this time of year—golden Calimyrna and dark purple Mission figs which bring elegance and unequalled flavor to your holiday gifts or table. Whether you’re going big this year and buying a bulk box of Missions or Calimyrnas to bake up a storm (and get the best price), or you’re putting together gift baskets featuring beautifully packaged, hand-packed figs, you should be able to find whatever you need.

When cooking with figs you’ll find a diverse collection of incredibly delicious recipes on the California Fig Advisory Board website which offers a wealth of wonderful holiday food gift ideas. One of my favorites featuring chocolate that didn’t make into my new book, Choclatique—150 Simply Elegant Recipes, is shown below.

In this recipe, we have showcased both sweet and chewy California-grown figs and Choclatique Private Reserve Dark Chocolate (64%) to make an elegant and delicious addition to your holiday table or a homemade gift to give to friends and family.

Dipped Stuffed Figs

Choclatique Dipped Stuffed Figs

Inspired by the California Fig Advisory Board

Ingredients
15 Blue Ribbon Orchard Choice or Sun-Maid Figs
3/4 cup granulated sugar
3/4 cup water
1/2 cup brandy*
15 to 30 small pieces candied ginger, toasted nuts or chocolate
6 ounces Choclatique Private Reserve Dark, chopped
3 ounces Choclatique Snowy White Chocolate, chopped

Directions

  1. With a sharp knife, cut a small slit in the bottom of each fig.
  2. In a small saucepan, over medium heat, dissolve the sugar in the water; stir in brandy and add the figs. Bring to a boil over high heat then reduce heat and simmer for about 20 minutes or until the figs have plumped.
  3. Drain the figs, cool and dry thoroughly.
  4. Stuff one or two pieces of ginger or nuts into each fig.
  5. Place chopped chocolate in a 1-cup glass measuring cup or small microwave-safe bowl. Heat on medium/50% power until almost melted, stirring after every 1 to 1 1/2 minutes.
  6. Remove from microwave and stir until melted.
  7. Hold stem of each fig and dip in melted chocolate. Place figs, stems up, on wax paper-lined tray until chocolate sets.
  8. Repeat the melting and dipping process with the white chocolate to create a small white footer on each fig.
  9. Store in airtight container in refrigerator.

*ChefSecret: Substitute the brandy with 1/2 cup water mixed with 1 1/2 teaspoons vanilla for a liquor-free dessert.

Choclatique—150 Simply Elegant Recipes

If you’re looking for the perfect cookbook for the holidays may I suggest Choclatique—150 Simply Elegant Desserts. If you would like to know about how chocolate affects the human body and improves one’s disposition, it is the perfect primer. It is a great holiday gift and most importantly, the recipes make luscious tasting desserts perfectly the first time and every time thereafter. It is a foolproof guide to making all of your favorite desserts and enhancing your sweet disposition and those all around you.

CHOCLATIQUE by Ed Engoron ––––––––––––––– Full-Color Throughout 256 pages • 8 x 10 $27.00 /$31.50 CAN /£14.99 UK ISBN 978-0-7624-3964-5 • Available now on the Choclatique Website and in Book Stores

CHOCLATIQUE by Ed Engoron
Full-Color Throughout 256 pages • 8 x 10 $27.00 /$31.50 CAN /£14.99 UK ISBN 978-0-7624-3964-5 • hc Available on the Choclatique Website and Book Stores, September, 2011

Choclatique on FacebookChoclatique on TwitterChocolate Doctor