Posts Tagged ‘Holidays’

The ChocolateDoctor’s Cape Cod White Chocolate-Cranberry Bog Cookies

Friday, August 15th, 2014
Ed Engoron, Co-Founder of Choclatique Author of Ed Engoron’s Choclatique, Running Press, 2011

Cranberries are thought to be an indispensable part of our traditional American Thanksgiving and Christmas dinner feasts. For some reason, my mother seems to forget to serve the cranberries during holiday dinners. She used to find it still in the “fridge” when putting away the leftovers. Not wanting to cheat anyone out of their holiday cranberries, I created this recipe using dried cranberries (and chocolate, of course). I think you will find that tart cranberries are the perfect balance for Choclatique’s Snowy White Chocolate Chips.

Prep Time: 20 minutes
Cook Time: 10 to 12 minutes
Ready In: 1 hour
Yield: 36 Cookies

Ingredients:
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 cup (2 sticks) unsalted butter
1/4 cup granulated sugar
3/4 cup light brown sugar, packed
1 (3.5 ounce) package Jell-O® Instant Vanilla Pudding Mix
1 teaspoon pure vanilla extract
1/2 teaspoon fresh orange zest
2 large eggs
1 cup Choclatique Snowy White Chocolate Chips
1/2 cup dried cranberries

Directions:

  1. Preheat an oven to 350º F.
  2. Lightly spray two baking sheets with food release.
  3. Combine the flour and baking soda in a bowl and whisk.
  4. Cream the butter, white sugar and brown sugar and with an electric mixer in a large bowl until creamy and smooth; add the instant pudding mix and continue to beat.
  5. Beat the first egg into the butter mixture until completely blended, and then beat in the vanilla and the orange zest with the last egg.
  6. Mix in the flour mixture until just incorporated. It’s okay to see a little flour.
  7. Fold in the white chocolate chips and cranberries; mixing just enough to evenly combine.
  8. Using a 1 ounce scoop or 2 tablespoons drop the dough 2 inches apart onto the sprayed baking sheets.
  9. Bake in the preheated oven until edges of the cookies become golden brown—about 10 to 12 minutes.
  10. Cool on the baking sheet for 10 minutes before removing to cool completely on a wire rack.

ChefSecret: You can substitute dried cranberries with dried cherries or blueberries, but then it wouldn’t be Thanksgiving, would it? You can also substitute the orange zest with tangerine or lemon zest.

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Happy New Year!

Friday, January 3rd, 2014
Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011

Welcome 2014! Let me begin by wishing you all a very HAPPY NEW YEAR! Thanks to all of our loyal friends and co-workers who made 2013 a great year for Choclatique.

So many of our customers continue to come back to support us by giving Choclatique Chocolate to their friends and families and spreading the good word to many new customers who had never previously heard of Choclatique.

Our best selling assortments this season were Caramels, Nut and Nougats, one of our original collections, and Chic Cupcakes, one of our latest collections. We keep getting asked if these are really cupcakes. They are so beautifully designed and decorated that when you see a picture of them it’s hard to believe that they are truffles. Our website Build-A-Box feature sets us apart from the rest and is always popular… you can shop online and choose from over 150 flavors to build an 8-, 15- or 30-piece box.

Dave, our logistics manager, did a great job keeping all the orders straight, making sure all of those special messages were correctly written and most importantly, put in the right box before they were finally packed up to go. Dave also monitors the weather to make sure if a package is scheduled to go to a warmer climate it is properly insulated and protected with cold packs.

All of our heart-of-the-house co-workers in the Chocolate Studio did a terrific job this season and all year ‘round. Our chocolate continues to win awards and is on the WSJ Top Ten list. Sebastian has taken over the management of the Chocolate Studio and scurries from 8am until 5pm daily making sure that every single order is logged, correctly pulled and sent out promptly at 5PM nightly on the UPS truck. Special thanks to Chef Jonathan, Sebastian and his team of artisans and decorators—Mary Jo, Victor, Hugo, Karen, and Lydia—you make our chocolate so magically beautiful.

All of us realize that we’re not just selling chocolate, but memories. What would Aunt Betty think if she didn’t get her favorite box of chocolate for Christmas? Arriving a day late just wouldn’t do. It was a bit challenging this year with all of the snow storms in the mid-west and on the east coast, but UPS did all they could to deliver on time.

As we enter 2014 we also celebrate Choclatique’s tenth anniversary. To all of you who have been reading and commenting on this blog—thanks for making 2013 a great year for Choclatique. It’s been quite a ride.

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The ChocolateDoctor’s Frozen Chocolate Eggnog

Friday, December 13th, 2013
Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011

I really love this time of year in California where many people go to the beach on Christmas day. Yes, Christmas weather in Los Angeles can be in the 80’s. Eat you heart out Minneapolis!

This is beverage sort of like an eggnog Frappuccino—Eggnogaccino. It is made in a blender with my Basic Eggnog recipe  or even with the store-bought stuff you find around the holidays. It can be made with or without alcohol. It’s indulgent, great tasting, quick to make and loaded with chocolate flavor.

Prep Time: 5 Minutes
Yield: Makes one 16 ounce serving

Ingredients:
1 cup prepared eggnog (store-bought)
1 cup of ice
5 tablespoons Choclatique Dark Chocolate Drinking Mix
2 tablespoons chocolate liqueur, crème de cacao or light rum
2 ounces whipped cream, the aerosol can will do
1 teaspoon Choclatique Dark Chocolate Curls

Directions:

  1. Using a blender combine the prepared eggnog, ice, Dark Chocolate Drinking Mix and chocolate liqueur.
  2. Blend until smooth.
  3. Top of the frozen eggnog with whipped cream and garnish with chocolate curls over top.
  4. Serve immediately.

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Which Came First, The Easter Chicken or the Easter Egg?

Thursday, March 24th, 2011
Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011

Giving baby chicks at Easter is a tradition that has its roots in ancient history. Eggs are widely recognized as symbols of new life, and are often included in various spiritual traditions. As symbols, they are most familiar to Western culture as Easter decorations and treats. Eggs and baby chicks are as prevalent as the bunny at Easter.

An egg is also a symbol of the rock tomb from which Christ emerged when he arose again. Likewise the chick, hatching out of the egg symbolizes new life or re-birth.

It is the influence of traditional spring rites that makes Easter so egg-special. And myths coming down to us from an incredibly distant past have shown man’s relationship with the egg to be very deep seated. This is caught in the old Latin proverb: “Omne vivum ex ovo,” which means “all life comes from an egg.”

From ancient India to Polynesia, from Iran, Greece, and Phonecia to Latvia, Estonia, and Finland, from Central America to the west coast of South America, there are myths that the whole universe was created out of an egg. Thus, it is not unusual that in almost all ancient cultures eggs have been held as an emblem of life. The concept of all living beings born from an egg is also a foundational concept of modern biology.

Eggs were viewed as symbols of new life and fertility through the ages. In early Christian times, the egg was a symbol of new life just as a chick might hatch from the egg. The Easter egg tradition may have celebrated the end of the privations of Lent. It is believed that for this reason many ancient cultures, including the Ancient Egyptians, Persians, and Romans, used eggs during their spring festivals.

The coloring of eggs is an established art, and eggs are often dyed, painted, and otherwise decorated. Eggs were also used in various holiday games: parents would hide eggs for children to find, and children would roll eggs down hills. These practices live on in Easter egg hunts and egg rolls. The most famous egg roll takes place on the White House lawn every year. The oldest tradition is to use dyed and painted chicken eggs, but a modern custom is to substitute chocolate eggs—solid or hollow, the latter filled with confections such as jellybeans. Candy Easter eggs can be any form of confectionery such as hollow chocolate eggs wrapped in brightly-colored foil or delicately constructed of spun sugar and pastry decoration techniques. The ubiquitous jelly egg or jellybean is made from sugar-coated pectin candy. These are often hidden, supposedly by the Easter Bunny, for children to find on Easter morning.

At Choclatique, we pay homage to both the chicken and the egg with our chocolate Chicks. Chicks are a delicious change from traditional Easter candy. These exceptional chocolates truffles have been hatched just in time for spring with an array of vibrant colors and luscious flavors. Chicks are the perfect choice for a special Easter basket addition or even a baby shower.

Strawberry & Cream ChickEveryone marvels over our delicate chocolate eggs cracked in the middle with a tiny chick emerging from within. Our Chicks are made with our premium quality, great-tasting chocolates and wonderful truffle fillings. Chicks are individually hand-painted and decorated by our talented artisans in our Chocolate Studios. Flavors include Cranberry Bog Chick, Sticky Almond Chick, Triple Chocolate Chick, Strawberries & Cream Chick, Chocolate-Marshmallow Chick, Chocolate Mousse Chick, Mint Chip Chick and several other chirping delights.

Chocolate Marshmallow ChickChocolate lovers are peeping with joy over Choclatique Chicks with the unique blend of gourmet chocolate and flavorful fillings. For those of you who like their Chicks unadorned and without fillings, we also offer Naked Chicks, solid chocolate tweets available in our premium Private Reserve Dark, Heritage Milk, Snowy White or a mixture of all 3! Chicks have become a new family tradition and a favorite for many Easters to come.

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