Posts Tagged ‘Recipe’

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)

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


  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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The ChocolateDoctor’s Chocolate BBQ Cocktail Sauce

Friday, March 6th, 2015
Ed Engoron, Co-Founder of Choclatique Author of Ed Engoron’s Choclatique, Running Press, 2011

My friend in Maine has been sending me pictures of Snowy Owls that migrated from the polar area and I have been sending him pictures of the beach bunnies here in SoCal. Okay, I’m rubbing it in a little. Yeah, I know it’s still colder than a witch’s wand in most parts of the United States, but out here in Los Angeles the weather has been beautiful and we are still cookin’ shrimp on the barbie.

Here’s my slightly smoky, spicy, Chocolate BBQ Cocktail Sauce. It is the type of condiment you’re going to want to smother all over everything you can get your hands on. Too cold for the barbecue? Then try it on fried shrimp, clams or oysters. It’s also great on fried chicken and oven-cooked ribs.

Prep Time: 10 minutes
Cook Time: 30 minutes
Ready In: 40 minutes
Yield: About 1 1/2 cups

1 cup ketchup
1/2 cup chili sauce
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon chipotle chili powder
2 tablespoons cider vinegar
1/4 cup light brown sugar
3 tablespoons Choclatique Natura Cocoa Powder, sifted
1/2 cup water
1/4 teaspoon lemon zest, finely minced


  1. Combine all of the ingredients, except the lemon zest, in a small sauce pan and whisk together.
  2. Bring just to a boil, lower heat and keep on a low simmer. Cook for an additional 20-30 minutes to thicken until the sauce reaches desired consistency.
  3. Remove from heat and add the lemon zest. Stir in well.
  4. Serve with your favorite fried seafood.

Chef’s Secret: Chefs all have secret ingredients for their recipe for a barbecue cocktail sauce. Take the time to develop your own signature sauce. Nothing goes better with barbecue than a little bit of chocolate, of course. You can add dark beer or coffee in place of half the water, a tablespoon of honey or molasses in addition to the brown sugar and a teaspoon of Wright’s Liquid Smoke in place of the chipotle chili.

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The ChocolateDoctor’s No Butter—Mo Better Brownies: My Ode To Healthy Desserts

Friday, February 20th, 2015
Ed Engoron, Co-Founder of Choclatique Author of Ed Engoron’s Choclatique, Running Press, 2011

Bertha Honoré Palmer asked the chef at her husband’s hotel—Palmer House—to create a dessert for ladies attending the World’s Columbian Exposition to celebrate the 400th anniversary of Christopher Columbus’ arrival in the New World in 1492. This exposition came to be known as the Chicago World’s Fair of 1893.

She told the chef, it should be smaller than a piece of cake, still retaining cake-like characteristics and easily eaten from boxed lunches with fingers. These first brownies featured an apricot glaze and walnuts. These brownies are still being made at the hotel according to the original recipe which requires about a pound of sweet butter, a pound of chocolate and a pound of sugar. Not exactly your ‘diet’ brownie.

If you have the craving for chocolate sweets and are trying to watch your waistline, then the following recipe is perfect for you. My No Butter—Mo Better Brownies are sweetened with apple sauce and flavored with cocoa powder, making them a big chocolate-flavored treat with much fewer calories that even meets Weight Watchers® standards.

Prep Time: 15 minutes
Bake Time: 25 minutes
Cooling Time: 20 minutes
Total Time: 60 minutes
Yield: Makes 12 Brownies

Low fat cooking spray
1/3 cup self-raising flour
3 tablespoons Choclatique Rouge Unsweetened Cocoa Powder
1/4 teaspoon salt
1 large egg
2 large egg whites
3/4 cup granulated sugar
6 tablespoons unsweetened apple sauce
2 tablespoons sunflower oil
2 teaspoon pure vanilla extract
1 tablespoon chopped walnuts


  1. Preheat an oven to 350º F.
  2. Spray an 8-inch square non stick baking dish with the cooking spray.
  3. In a medium size bowl, combine the flour, cocoa powder and salt, stirring together to mix.
  4. In a large mixing bowl, whisk together the egg, egg whites, sugar, apple sauce, oil and vanilla extract.
  5. Add the flour mixture to the egg mixture, stirring until just blended. Take care not to over mix, or the brownies will not rise.
  6. Transfer the brownie mixture to the baking pan and sprinkle with the walnuts.
  7. Bake in the center of the oven until just set, about 25 minutes. A cake tester inserted in the center of the cake should come out clean.
  8. Cool in the baking dish for 15 minutes—cut into 12 rectangles.

ChefSecret: The apple sauce is the secret as it replaces the majority of both the butter and sugar; the cocoa powder replaces the chocolate.

Weight Watchers points per serving: 2

Weight Watchers points per recipe: 26.5

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The ChocolateDoctor’s Ice Cream Bread

Friday, February 6th, 2015
Ed Engoron, Co-Founder of Choclatique Author of Ed Engoron’s Choclatique, Running Press, 2011

Two of my favorite things in life are really good bread and really great ice cream. I am especially partial to Ben & Jerry’s Ice Cream. They were bought by one of the giant international food companies, but they have kept up the quality of the ice cream and the inventiveness of the flavors and are still spot on. During the end of last year I kept hearing things about this new, easy-to-make Ice Cream Bread, which is made with ice cream and self-rising flour.

At first I thought it was just a joke, but I kept on reading more and more about it. I started asking all the important questions. Does it need any yeast or baking powder to rise? Does it have to be just plain vanilla ice cream? Can I use any mix-ins? I decided to give it a try.

I had an unopened pint of B & J’s Cherry Garcia (cherry ice cream with cherries & fudge flakes) in the freezer. I quickly whipped up the batter and to my surprise, the bread actually turned out well! It was moist, yet fluffy. All of the ice cream flavors came through. And in future tests I discovered you shouldn’t use yeast or other leavening agents; you can use most flavors of ice cream and you can add mix-ins in moderation in addition to those already in the ice cream such as fruit, chocolate chips and even some Choclatique Cocoa Powder. This is one of the easiest, most rewarding, fool-proof recipes I’ve come across. I hope you enjoy it as much as I did.

1 pint ice cream—flavor of your choice
1 1/2 cups Self-Rising Flour
1/2 cup Choclatique Chocolate Chips (any complimentary chip flavor, dark, milk or white chocolate)


  1. Preheat an oven to 350º F.
  2. Spray a loaf pan with cooking spray.
  3. In the bowl of an electric mixer, mix the ice cream and flour until combined.
  4. Scoop batter into the loaf pan.
  5. Bake for 40-45 minutes or until it springs back to the touch.
  6. Let the bread cool on a rack, slice and enjoy!

ChefSecret: For best results use a premium grade of ice cream. I prefer Ben & Jerry’s but Häagen-Dazs also works well in this recipe. Non-premium ice cream brands have much more air whipped into them and don’t deliver enough structure or flavor. If you are adding cocoa powder, decrease the amount of flour by the amount of cocoa powder you add—for the best result use 1/4 cup of any Choclatique Cocoa Powder.

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The ChocolateDoctor’s Homemade Chocolate Ganache Blocks

Friday, January 30th, 2015
Ed Engoron, Co-Founder of Choclatique Author of Ed Engoron’s Choclatique, Running Press, 2011

This is sort of a “guys” recipe even if he is somewhat cooking-challenged but still wants to make something chocolaty for his favorite gal. It is a non-fussy truffle without all the scooping. It’s really just chop, melt and cook—anyone can do it. In fact, it’s even a blast to make with the kids. Don’t be afraid to use the dried chipotle pepper, it will enhance the chocolate with a warm glow, not a hot burn. You’ll find it is just the perfect combination of chocolate and orange with just a hint of warmth.

Prep Time: 10 minutes
Cook Time: 5 minutes
Chill Time: 35 minutes
Ready In: 50 minutes
Yield: 30 Truffle Blocks

1/2 pound Choclatique Private Reserve Chocolate (64%), chopped
1/8 teaspoon ground dried chipotle pepper
1/8 teaspoon pinch salt
1/2 cup heavy whipping cream
1/2 teaspoon pure vanilla extract
1/2 teaspoon orange zest
3 tablespoons Choclatique Rouge Unsweetened Cocoa Powder


  1. Place the chopped chocolate into a medium size bowl; add the chipotle pepper and salt.
  2. Heat the cream, vanilla extract and orange zest in a small saucepan over medium-low heat until it just comes to a boil.
  3. Pour the hot cream mixture over chocolate and let it stand for 2 or 3 minutes until the chocolate has melted.
  4. Using a clean dry spatula stir until the chocolate mixture is completely smooth.
  5. Pour chocolate mixture out onto a sheet of plastic wrap on a work surface. Pick up one edge of the plastic and roll the chocolate into a rough log shape. Refrigerate until firm; about 35 minutes.
  6. Place cocoa powder into a small bowl. Unwrap chocolate and cut in half crosswise; cut each half into halves lengthwise. Roughly cut candy into 1/2-inch square blocks.
  7. Gently toss the chocolate pieces into the cocoa to coat.

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The ChocolateDoctor’s The Choclatique Burger

Friday, January 23rd, 2015
Ed Engoron, Co-Founder of Choclatique Author of Ed Engoron’s Choclatique, Running Press, 2011

Before McDonald’s, Burger King and Wendy’s occupied the world’s hamburger landscape there were Woody’s Smorgasburgers all over California. Woody’s was one of the first chains where you could get a hamburger and then carry it over to a little self-service topping counter stocked with ketchup, mustard, onions, pickles, salsa, barbecue sauce, etc., and create whatever you wanted.

Every Woody’s also had a “make your own sundae” bar where you could fill a dish full of soft-serve ice cream, then add a selection of syrups, sprinkles, crushed peanuts and such.

One of my friends asked the manager if it was okay to put the toppings from the sundae bar on his burger or vice-versa. Mmmmm… what would hot fudge or whipped cream do to a hamburger and would maraschino cherries blend with the mustard? I was one of the guys who discovered that chopped peanuts and caramel sauce tasted great on a Woody’s burger. So it wasn’t a big leap of faith for me to add a little chocolate.

They say that chocolate is the magic elixir to your lover’s heart. Win them over with my Choclatique Burger—with a Chipotle Cocoa Aioli, Cocoa-Butter Bun Spread and Cocoa Nib topping (in place of the peanuts). Hold the mustard, ketchup and pickle and enjoy a new kind of Valentine’s Day burger.

Prep Time: 30 minutes
Cook Time: 20 minutes
Ready In: 60 minutes
Yield: 2 hamburgers

For the Chipotle Cocoa Aioli:

1 cup mayonnaise
2 teaspoons Choclatique Natura Cocoa Powder
1 tablespoon sour cream
1 tablespoon chipotle in adobo sauce, finely chopped (about 1 pepper)

For the Cocoa-Butter Spread:
1/4 cup unsalted butter, softened
1 teaspoon Choclatique Natura Cocoa Powder

For the Burgers:
1/2 cup caramelized onions, dark brown
1 tablespoon canola oil
2 hamburger patties, 1/4 to 1/3 pound each
4 teaspoons Choclatique Cocoa-Nibs
2 thick slices Jarlsberg or Gruyere cheese
2 leaves green leaf lettuce
2 slices beefsteak tomato, sliced 1/4” thick
4 slices cooked bacon
2 hamburger buns, preferably brioche


  1. Combine the mayonnaise, cocoa powder, sour cream and adobe sauce in a small bowl and mix until smooth. Cover and refrigerate.
  2. With an electric mixer combine the softened butter and cocoa powder. Beat on low speed for 15 seconds until the cocoa powder is absorbed. Increase speed to medium and mix until butter is soft and fluffy, occasionally scraping the sides down with a spatula. Set aside.
  3. Caramelize the onions in butter until nicely browned; set aside.
  4. Preheat a large sauté pan over medium heat.
  5. Liberally spread the butter over each side of both buns and toast the buns on the sauté pan until crispy and deep golden brown. Cool and set aside, uncovered, toasted side up.
  6. Turn up the heat to medium high on the sauté pan and add the canola oil. Season the hamburger patties with salt and pepper and place in the pan.
  7. Once a nice crust has formed on the underside of the patties, flip the burgers and carefully sprinkle 1-2 teaspoons of cocoa nibs on each patty and cover with a slice of cheese. Cook until hamburgers have reached desired doneness.
  8. Liberally spread both sides of the bun with the aioli. Place the lettuce and tomato on the bottom bun, then add the hamburger patty and the caramelized onions. Finish with 2 slices of bacon and the top bun and enjoy!

ChefSecret: Covering your sauté pan for 30 seconds or so before removing the hamburger patties will ensure a nice melt on your cheese. Make the aioli a day ahead of time for the best flavor, as the time will allow the flavors to come together completely.

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The ChocolateDoctor’s Chocolate Gingerbread Cake

Friday, September 26th, 2014
Ed Engoron, Co-Founder of Choclatique Author of Ed Engoron’s Choclatique, Running Press, 2011

Here is an attention-grabbing, wonderful holiday cake that you will want to make all year round. It is my favorite dark, moist, chewy and nicely-spiced ginger bread cake. Of course I’ve taken the liberty to add a measure of cocoa powder and chocolate to make it perfectly Choclatique-worthy. It can’t help being awesome, fragrant, and smelling a lot like Christmas. I give this cake 5 spicy “yums.”

Prep Time: 15 minutes
Bake Time: 40-45 minutes
Yield: Serves 10 to 12

1 cup dark, blackstrap molasses
1 cup boiling water
1 cup granulated sugar
1 cup vegetable oil
2 large eggs
2 3/4 cups all-purpose flour
1/4 cup Choclatique Natura Unsweetened Cocoa Powder
1 teaspoon baking soda
1 teaspoon powdered ginger
1 teaspoon cinnamon
1/8 teaspoon mace
1/8 teaspoon sweet anise
1/4 teaspoon cardamom
1/2 teaspoon ground allspice
1/2 teaspoon salt
1/2 cup Choclatique Ebony Dark Chocolate Pastilles

For the topping:
8 ounces heavy whipping cream
2 tablespoons confectioners’ sugar
2 teaspoons Choclatique Natura Unsweetened Cocoa Powder
1/2 teaspoon pure vanilla extract


  • Preheat an oven to 350° F.
  • In a mixing bowl, combine the molasses and the boiling water and mix.
  • Add the sugar and vegetable oil and stir well. Let this mixture cool to lukewarm before adding the eggs to prevent them from cooking and mix well.
  • Add the flour, baking soda, spices and salt and mix until you have a smooth batter.
  • Fold in the white chocolate pastilles.
  • Pour the batter into a greased 9 x 13 pan and bake 30 to 40 minutes, until it is springy and pulling away from the sides of the pan or until a cake tester inserted in the middle comes out clean.
  • Serve with dollops of whipped cream.

For the topping:

  1. Place a large bowl with the beaters for your mixer in the freezer. Make sure the cream itself is thoroughly chilled as well.
  2. Sift the confectioner’s sugar into a bowl.
  3. Pour the cream into the frozen bowl and beat at high speed until it begins to thicken. Gradually add the confectioners’ sugar and beat until soft peaks form. Add the vanilla extract. Keep beating the cream for about 5 to 8 minutes, until the cream is whipped and stiff. Cover and refrigerate until ready to use.

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The ChocolateDoctor’s Dark Chocolate-Cherry Fudge

Friday, September 19th, 2014
Ed Engoron, Co-Founder of Choclatique Author of Ed Engoron’s Choclatique, Running Press, 2011

The origin and history of fudge is unclear, but fudge is thought to be an American invention. Most believe the first batch was a result of an accidental botched or “fudged” batch of caramels where chocolate was accidentally added in, hence the name “fudge.” The first known sale of fudge was in 1886 in Baltimore and sold for 40 cents a pound. In 1888, a student asked for the fudge recipe, and made 30 pounds of fudge to sell at the Vassar Senior Auction. Fudge became the new fashion confection after word spread to other women’s colleges of the tasty confection. Later, Smith and Wellesley schools each developed their own recipe for fudge.

Prep Time: 8 minutes
Cook Time: 6 minutes
Total Time: 14 minutes
Yield: 48 pieces

1 1/2 cups granulated sugar
2/3 cup evaporated Milk
2 tablespoons butter
1/4 teaspoon salt
2 cups miniature marshmallows
1 2/3 cups Choclatique Dark Chocolate Chips
3/4 cup dried cherries (or candied), coarsely chopped
1 teaspoon pure vanilla extract
1/4 teaspoon almond extract


  1. Line an 8-inch-square baking pan with foil.
  2. Combine the sugar, evaporated milk, butter and salt in medium, heavy-bottom saucepan. Bring to the mixture to a rolling boil over medium heat, stirring constantly.
  3. Boil, stirring the mixture constantly, for 4 minutes. Remove from heat.
  4. Stir in the marshmallows, chocolate chips, dried cherries and extracts.
  5. Using an electric mixer, vigorously blend for 2 minutes or until marshmallows are fully incorporated.
  6. Pour into the prepared baking pan.
  7. Refrigerate for about 2 hours until firm.
  8. Lift from the pan; remove foil. Cut into 48 equal pieces.

ChefSecret: For a delicious variation on this fudge recipe substitute the cherries with a dried berry blend, dried blueberries, apricots, candied pineapple, walnuts, almonds or pistachios.

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The ChocolateDoctor’s Brownie Biscotti

Friday, September 5th, 2014
Ed Engoron, Co-Founder of Choclatique Author of Ed Engoron’s Choclatique, Running Press, 2011

Here is a fun recipe when you can’t make up your mind if you want a rich fudgy brownie or a crisp, Italian-style cookie. In this recipe you get the best of both—the luscious chocolate taste of a homemade brownie combined with the delightful crunch of biscotti. These are the perfect café cookie, made for dunking in coffee or hot chocolate.

Prep Time: 20 minutes
Bake Time: 20 to 25 minutes
Cool Time: 30 minutes
Second Bake Time: 20 minutes
Yield: 24 pieces

1/3 cup unsalted butter, softened
2/3 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1 3/4 cups all-purpose flour
1/3 cup Choclatique Natura Unsweetened Cocoa Powder or Rouge Cocoa Powder
2 teaspoons baking powder
1/2 cup Choclatique Dark Chocolate Chips
1/4 cup lightly roasted pecans, chopped

1 large egg yolk, beaten
1 tablespoon cold water


  1. Preheat the oven to 375° F.
  2. Line a baking sheet with parchment or waxed paper.
  3. In a large bowl, cream together the butter and sugar until smooth.
  4. Beat in the vanilla and eggs, one at a time.
  5. In a separate bowl, sift the flour, cocoa powder and baking powder.
  6. Using an electric mixer blend the creamed mixture on low until well blended.
  7. The dough will be stiff and sticky.
  8. Using a large spoon stir in the chocolate chips and nuts.
  9. Divide the dough into two equal parts and place on prepared baking sheet.
  10. Shape each into 9 x 2 x 1-inch logs 4 inches apart.
  11. Beat the egg yolk and water together ad brush the loaves lightly with the mixture.
  12. Bake for 20-25 minutes, until firm.
  13. Remove the loaves from the pan and cool for 30 minutes.
  14. Using a serrated knife, slice the loaves diagonally into 1-inch slices.
  15. Return the slices to the baking sheet, placing them on their sides.
  16. Reduce heat to 350° and bake for 10 minutes on each side or until dry. Cool completely and store in an airtight container.

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The ChocolateDoctor Doughnut History Distorted

Friday, August 22nd, 2014
Ed Engoron, Co-Founder of Choclatique Author of Ed Engoron’s Choclatique, Running Press, 2011

I read an article the other day that just got me damn mad. Heather Falvey, a so called British historian is now claiming that America didn’t invent the doughnut. How can that be? It is Homer Simpson’s favorite snack and US cops are addicted to them. Have you ever seen an English Bobby eating a doughnut? No, of course not! They eat fish and chips. Listen here, the doughnut is as American as apple pie. I don’t care that this Britt recently unearthed 213-year-old recipe book that puts the doughnut’s legacy into British hands. She claims that Baroness Elizabeth Dimsdale of Hertfordshire was given the recipe by the originator of the doughnut (or “dow nut” as she put it) in 1800, but it’s unclear who this unnamed woman is. The book recipe doesn’t give a lot of instructions on how to make them; It’s more what to use. Who knows, shaped differently, they could be just another English scone. So here’s the real story.

The origin of doughnuts has a disputed history, but it’s all within America. After all, why do you think they call the United States the Promised Land? One theory suggests they were invented in North America by Dutch settlers, who were responsible for popularizing other American desserts, including cookies, apple and cream pie and cobbler. In the 19th century, doughnuts were sometimes referred to as one kind of oliekoek (a Dutch word literally meaning “oil cake”), a “sweetened cake fried in lard.

Hanson Gregory, an American, claimed to have invented the ring-shaped doughnut in 1847 aboard a lime-trading ship when he was only 16 years old. Gregory was dissatisfied with the greasiness of doughnuts twisted into various shapes and with the raw center of regular doughnuts. He claimed to have punched a hole in the center of dough with the ship’s tin pepper box, and later taught the technique to his mother.

According to anthropologist Paul R. Mullins, the first cookbook mentioning doughnuts was an 1803 English volume which included doughnuts in an appendix of American recipes. I believe the anthropology of man, and our nation, can be traced more accurately through the foods and beverages of time, rather than through the riches of art, the prose of literature, the rhythm of music or the structure of architecture. So quit trying to steal our legacy, Heather Falvey, doughnuts belong to America and with a doughnut all things are possible.

Ed’s Chocolate Glazed Yeast Doughnuts

Prep Time: 30 minutes
Proof Time: 30 to 40 minutes
Fry Time: 2 minutes
Ready in: 1 hour
Yield: 2 baker’s dozen doughnuts (that’s 26!)

For the Doughnuts:

3 1/4 ounce packages “Rapid Rise” yeast (3/4 oz total)
1/2 cup warm water (105-115ºF)
2 1/4 cups whole milk, scalded, then cooled
1 cup granulate sugar
2 teaspoons salt
3 large eggs
1/2 cup shortening
7 cups, plus 1 tablespoon all-purpose flour
1/2 cup Choclatique Rouge Unsweetened Cocoa Powder, sifted
canola oil for frying

For the Glaze:
1/2 cup unsalted butter
3 cups powdered sugar, sifted
6 ounce Choclatique Private Reserve Dark Chocolate
2 1/4 teaspoons pure vanilla extract
6-9 tablespoons evaporated milk

For the Doughnuts:

  1. Proof the yeast by mixing 1 tablespoon of flour with the warm water. Mix it up and let it rest.
  2. Scald the milk in a microwave or on top of a stove, and let cool.
  3. Combine the yeast mixture, cooled milk, sugar, salt, eggs, shortening and 2 1/2 cups of flour and cocoa powder.
  4. Beat on low speed for 30 seconds, scrape down the bowl.
  5. Beat on medium speed for 2 minutes, scraping bowl occasionally.
  6. Carefully stir in remaining flour until the dough is smooth and silky.
  7. Cover the dough and let rise until it doubles, about 30-60 minutes, depending on the yeast you used.
  8. After the dough has risen, turn dough onto floured surface; roll around lightly to coat with flour.
  9. Gently roll dough 1/2-inch thick with floured rolling pin.
  10. Cut with floured doughnut cutter. Separate donuts and holes, as they take different frying times.
  11. Cover and let them rise until doubled in sizes, about 30-40 minutes.

Note: Save your scraps! They are both great to test your fry time and to snack on while you’re making the rest!

Note: If you want to make these donuts for breakfast, let the donuts rise in the refrigerator overnight!

For the Glaze:

Make the glaze before frying so it can sit at room temperature until the donuts are fried and ready to be dipped.

  1. Melt the butter and chocolate and stir in powdered sugar, cocoa powder and vanilla until blended.
  2. Add the milk until desired consistency is reached.

For Frying the Doughnuts:

  1. Use a deep pan to heat the oil.
  2. Using a frying thermometer heat the oil to 350ºF. Use some of the scraps of the doughnut dough to test different frying times.
  3. Carefully place the donuts in the oil. Cook on each side for about one minute. Use chopsticks to flip the donuts and remove them from the oil.
  4. Place donuts on a rack or paper towels to drain.

For Glazing the Doughnuts:

  1. Dip the doughnuts in the glaze and set them on a rack to dry. It okay to dipped both sides of the doughnuts in the glaze.
  2. Let them set for 10 minutes to set.

ChefSecret: Scalding the milk prevents an enzyme from killing the yeast. If you don’t scald it first to kill the enzyme, the donuts won’t rise.

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