Posts Tagged ‘Recipe’

Zucchini-Chocolate Brownies

Wednesday, December 14th, 2016

The ChocolateDoctor’s Christmas Cookie Recipes

1-1/2 cups granulated sugar
1/2 cup vegetable oil
2 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon sea salt
1 1/2 teaspoon baking soda
1/2 cup Choclatique Rouge Unsweetened Cocoa Powder
2 cups zucchini, ground, drained
1/2 cup walnuts, chopped (optional)


Combine sugar, oil and vanilla. Slowly add in flour, salt and baking soda. Mix in cocoa. Finally, stir in zucchini and chopped nuts, if using. Bake in a 9 x 13-inch greased pan at 350°F for 30-35 minutes. Cool, cut and enjoy.

Ed’s Note: Every year at holiday time we get hundreds of recipes using our Choclatique Chocolate. They get saved on the computer for just this time of year. This recipe is courtesy of the Wichita Eagle-Beacon, Wichita, Kansas.

From The Choclatique Holiday Recipe Card Collection

White Chocolate Confection Bark

Tuesday, December 13th, 2016

The ChocolateDoctor’s Christmas Cookie Recipes

1 pound Choclatique Snowy White Chocolate
2 cups stick pretzels
1 cup raisins
1 cup salted nuts


Melt chocolate in a double boiler. Add other ingredients. Spread on cookie sheet covered with waxed paper. Refrigerate for a short time until firm. Remove form paper and break or cut into small pieces.

Ed’s Note: Every year at holiday time we get hundreds of recipes using our Choclatique Chocolate. They get saved on the computer for just this time of year. This recipe is courtesy of Dorothy Bair, Glendale, California.

From The Choclatique Holiday Recipe Card Collection

Walnut Chip Bars

Monday, December 12th, 2016

The ChocolateDoctor’s Christmas Cookie Recipes

Crust:
1 cup all-purpose flour, sifted
1/2 cup light brown sugar
1/2 cup unsalted butter

Filling:
2 large eggs
1 cup light brown sugar
1 teaspoon pure vanilla extract
2 tablespoons all-purpose flour
1 teaspoon baking powder
1 cup walnuts, chopped
1 cup Choclatique Dark Chocolate Chips


Preheat oven to 350°F. Mix together 1 cup flour and 1/2 cup brown sugar. Cut in butter until crumbs form. Press into a lightly greased 9 inch square pan. Bake at 350°F for 10 minutes. Remove from oven and cool for 10 minutes. Turn oven up to 375°F. Beat eggs slightly, gradually adding 1 cup brown sugar, then vanilla. Stir together flour and baking powder and add to egg mixture. Spread over baked crust. Sprinkle evenly with walnuts and chocolate chips. Bake at 375°F for 20 minutes or until golden brown. Cool and cut into bars.

Ed’s Note: Every year at holiday time we get hundreds of recipes using our Choclatique Chocolate. They get saved on the computer for just this time of year. This recipe is courtesy of Sharon Marshall, Costa Mesa, California.

From The Choclatique Holiday Recipe Card Collection

Chocolate Toffee Squares

Friday, December 9th, 2016

The ChocolateDoctor’s Christmas Cookie Recipes

3/4 cup unsalted butter
1 cup dark brown sugar
2 large egg yolks
1 teaspoon pure vanilla extract
2 cups all-purpose flour
8 ounces Choclatique Prestige Milk Chocolate
1/3 cup pecans or walnuts, chopped


Preheat oven to 350°F. Cream together butter and sugar. Mix in egg yolks and vanilla. Stir in flour. Spread on an ungreased cookie sheet. Bake for 30 minutes. While still hot, break up the 1/2 lb. of Milk Chocolate into pieces and spread on top to melt. Sprinkle with chopped pecans or walnuts and cut into squares.

Ed’s Note: Every year at holiday time we get hundreds of recipes using our Choclatique Chocolate. They get saved on the computer for just this time of year. This recipe is courtesy of Eve Honthaner, Studio City, California.

From The Choclatique Holiday Recipe Card Collection

Tatro’s Kitchen Sink Cookies

Thursday, December 8th, 2016

The ChocolateDoctor’s Christmas Cookie Recipes

Yield: 5 dozen cookies

2 cups butter or margarine
2 cups light brown sugar
2 cups granulated sugar
4 large eggs
4 cups all-purpose flour
2 teaspoon baking powder
1 tablespoon baking soda
1-1/2 cups chunky peanut butter (optional)
2 teaspoon pure vanilla extract
4 cups rolled oats
4 cups puffed rice cereal, crushed
2 cups sweetened coconut, shredded
3 cups Choclatique Dark Chocolate Chips


Preheat oven to 350°F. In bowl of electric mixer, cream butter and sugars. Add eggs and mix well. Sift together flour, baking powder and baking soda. Add to butter/sugar mixture. Stir in remaining ingredients one at a time, mixing after each addition. Drop cookies by tablespoonfuls onto cookie sheets. Flatten cookies with back of fork. Bake at 350°F for 8-10 minutes or until nicely browned. Remove cookies to cooling rack. Store in airtight container or freeze.

Ed’s Note: Every year at holiday time we get hundreds of recipes using our Choclatique Chocolate. They get saved on the computer for just this time of year. This recipe is courtesy of Lou Ellen Tapia, Chula Vista, California.

From The Choclatique Holiday Recipe Card Collection

Grandma Brown’s Chocolate Cookies

Wednesday, December 7th, 2016

The ChocolateDoctor’s Christmas Cookie Recipes

1/2 cup shortening (vegetable or butter)
1 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
7/8 cup whole milk
2 cups all-purpose flour
1/8 teaspoon salt
1 teaspoon baking soda
3 ounces Choclatique Midnight Unsweetened Chocolate, melted
1/2 cup nuts, chopped (walnuts or pecans)


Preheat oven to 350°F. Cream shortening and sugar. Add eggs and beat. Mix vanilla with milk. In separate bowl, sift together flour, salt and baking soda. Alternate adding milk mixture and dry ingredients to egg mixture. Add melted chocolate and finally the nuts. Drop by spoonful onto a greased cookie sheet. Bake at 350°F for about 12 minutes. When cool, spread mocha frosting on top.

Mocha Frosting: Dissolve 1 teaspoon instant coffee in 1/4 cup hot water. Mix 2 cups confectioner’s sugar and 3 tablespoons Choclatique Rouge Cocoa Powder with 3 tablespoons butter. Add 1/2 teaspoon pure vanilla extract and the coffee. Add more sugar or coffee for desired consistency.

Ed’s Note: Every year at holiday time we get hundreds of recipes using our Choclatique Chocolate. They get saved on the computer for just this time of year. This recipe is courtesy of Genevieve Brown, Laguna Hills, California.

From The Choclatique Holiday Recipe Card Collection

Forgotten Cookies

Tuesday, December 6th, 2016

The ChocolateDoctor’s Christmas Cookie Recipes

Yield: 3 dozen meringue cookies

2 large egg whites
3/4 cup granulated sugar
1/2 teaspoon pure vanilla extract
1 6 ounces Choclatique Dark Chocolate Chips
1 cup pecans, chopped


Preheat oven to 350°F. Beat egg whites until stiff, add sugar gradually and beat at high speed for 5 minutes. Fold in vanilla, chocolate chips and pecans. Drop by teaspoonful onto foil-lined cookie sheet. Put in oven and turn off the heat. Leave the cookies overnight or at least eight hours.

Ed’s Note: Every year at holiday time we get hundreds of recipes using our Choclatique Chocolate. They get saved on the computer for just this time of year. This recipe is courtesy of Ronal L. White, Goleta, California.

From The Choclatique Holiday Recipe Card Collection

Chocolate Gingerbread Cookies

Friday, December 2nd, 2016

The ChocolateDoctor’s Christmas Cookie Recipes

There is nothing better than a gingerbread cookies this time of year unless you add a little chocolate to make it taste even better.

Yield: 2 dozen cookies

1/2 cup vegetable shortening
2 ounces Choclatique Midnight Unsweetened Chocolate
1/2 cup molasses
2-1/ cups all-purpose flour
2/3 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground ginger
1/4 teaspoons table salt
1/4 cup whole milk
1/2 cup frosting or confectioner’s sugar


In the top of a double-boiler over hot but not boiling water, combine the shortening, chocolate and molasses. Heat, stirring until blended, then allow to cool. Sift together flour, sugar, baking powder and soda, ground ginger and salt. Add to the chocolate mixture. Add the milk and mix well. Chill until firm. Preheat oven to 350°F. Roll out dough 1/8 inch thick on a floured board and cut into the shape of gingerbread men (or any desired shape). Bake on greased cookie sheets at 350° for 6 minutes, until browned. Decorate with frosting, royal icing or confectioners’ sugar.

Ed’s Note: Every year at holiday time we get hundreds of recipes using our Choclatique Chocolate. They get saved on the computer for just this time of year. This recipe is courtesy of Janet Plu, Road Island, New York.

From The Choclatique Holiday Recipe Card Collection

The ChocolateDoctor’s Choclatique Chocolate Pâté

Friday, December 2nd, 2016
Ed Engoron, Co-Founder of Choclatique
Author of Choclatique—150 Simply 150 Elegant Desserts, Running Press

Chocolate Pâté was one of our favorite dark chocolate desserts from The West-End Bistro our restaurant in West Los Angeles, California. It is a show stopper, but still very easy to make. The hardest part of making this recipe is waiting for the pâté to chill when you want to eat it NOW.

You can use either Choclatique Private Reserve Dark Chocolate (64%) or for a more intense, bitter-sweet chocolate flavor use Choclatique Ebony Dark Chocolate (72%). I always like to drizzle a little Crème Anglaise or chocolate ganache on the serving dish before plating. This is a very rich, intense chocolate dessert that will give even the most hard-core chocoholics a run for their money.

Prep Time: 60 minutes
Cook Time: 10 minutes
Chill Time: 4 hours (or, better yet overnight)
Yield: 8 to 12 servings

Ingredients:
16 ounces Choclatique Private Reserve Dark Chocolate
1/3 cup granulated sugar
1/2 cup filtered water
7 large egg yolks, room temperature
1/4 cup cognac or brandy
1 cup heavy whipping cream

Directions:

  1. Prepare a 4-1/2 x 8-1/2 loaf pan by buttering the bottom and sides and lining with parchment or waxed paper.
  2. Melt the dark chocolate in a glass bowl over simmering water. Remove from heat when melted.
  3. Beat the egg yolks until thickened, light yellow and creamy.
  4. Meanwhile, combine sugar and water and boil to 240 degrees Use a quick read or candy thermometer.
  5. While continuing to beat egg yolks at medium speed, slowly pour the hot syrup over yolks and continue to mix until cool.
  6. Add cognac or brandy. Mix.
  7. Whip cream until stiff. Fold cream into egg mixture.
  8. Add chocolate and fold thoroughly.
  9. Spoon in the prepared loaf pan.
  10. Cover with plastic wrap and chill for 4 hours or overnight.
  11. When ready to serve place pan in hot water for about 30 seconds to release the sides of the pâté from the pan.
  12. Carefully invert the pan on a platter and using a warm carving knife slice pâté portions and place onto serving plates which have a pool of cream anglaise.
  13. At the restaurant, the pâté was displayed with a sheet of gold leaf artfully placed on the top, but you can decorate with fresh fruit, toasted hazelnuts or butter-sautéed blanched almonds or simply enjoy it just the way it is.

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The ChocolateDoctor’s White Chocolate-Pumpkin Cheesecake

Wednesday, November 23rd, 2016
Ed Engoron, Co-Founder of Choclatique
Author of Choclatique—150 Simply 150 Elegant Desserts, Running Press, 2011

It’s time to be thankful and celebrate America’s favorite food holiday. We’re combining America’s favorite cheesecake-based dessert with America’s favorite holiday pie and white chocolate. There are a lot of ingredients to keep track of (well worth the effort), but the good news is it’s super-easy to do. Serve with a dollop of whipped cream and a sprinkling of toasted, cinnamon pumpkin seeds. Happy Thanksgiving!

Prep time: 30 minutes
Bake time: 1 hour 45 minutes
Cool down time: 1 hour
Chill time: 2 to 3 hours
Refrigerate time: at least 5 hours, preferably overnight

Ingredients:
For the crust:

2 cups gingersnap cookie crumbs
1/2 cup brown sugar
3 tablespoons all-purpose flour
1/4 cup butter, melted
1 egg yolk
Non-stick cooking spray

For the cheesecake filling:
4 (8 ounce) packages cream cheese, room temperature
1 cup brown sugar, packed
1/2 cup granulated sugar
2 (15 ounce) cans pure pumpkin puree
1/4 cup Choclatique Snowy White Chocolate, melted
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon salt
1 tablespoon pure vanilla extract
1 tablespoon American bourbon whiskey
1/4 cup corn starch
1/4 cup sour cream
4 large eggs
2 large egg yolks

For the sour cream topping:
1 pint sour cream, room temperature
2 tablespoon granulated sugar
2 teaspoons pure vanilla extract
1/4 teaspoon almond extract

Directions:
For the crust:

  1. Move a rack to the center position in oven. Preheat oven to 325°F.
  2. Spray a 10-inch springform pan with non-stick cooking spray.
  3. Stir the gingersnap crumbs, 1/2 cup brown sugar, 3 tablespoons flour, and melted butter together in a bowl until mixture resembles sand. Stir 1 egg yolk into crumbs until thoroughly combined until the crust mixture holds its shape when pressed.
  4. Evenly spread the crumbs into pan and press the crust mixture into a firm crust going about 1 inch or more up the sides of the pan.
  5. Bake the crust for 10 minutes and cool on a rack.
  6. Place the pan on a heavy sheet of aluminum foil and bring the foil up the sides of the pan to the rim, crumpling it close to the pan and making a barrier to prevent water from leaking into the cheesecake.
  7. Place the foil-wrapped springform pan into a large roasting pan.
  8. Place the cream cheese, 1 cup brown sugar, and granulated sugar into the work bowl of a large stand mixer fitted with paddle attachment (do not use a whisk attachment); mix on low speed until smooth, about 3 minute. Raise speed to high and mix until light and silky, about 3 or 4 more minutes.
  9. Place the pumpkin puree in a separate large mixing bowl; stir in the melted white chocolate, cinnamon, ginger, nutmeg, allspice, salt, vanilla extract, and bourbon whiskey until combined.
  10. Whisk 1/4 cup of cornstarch into pumpkin mixture, followed by the sour cream, eggs and egg yolks.
  11. Whisk the cream cheese mixture into the pumpkin mixture until the filling is completely smooth and free of lumps.
  12. Pour the filling into the crust; use a spatula to lightly and rapidly jiggle the filling in the center of the cheesecake to smooth off the top and shake out any bubbles.
  13. Carefully place the filled springform pan in the roasting pan on the center rack of the oven and fill the roasting pan with enough very hot (almost boiling) water to reach halfway up the side of springform pan.
  14. Bake the cheesecake until an instant-read thermometer inserted into the center of the filling reads 160°F; about 1 hour and 45 minutes. Check the temperature after 1-1/2 hours. The filling will still be slightly jiggly in the center.
  15. Open the oven door for a few seconds to let out most of the hot air. Use a thin knife to separate cheesecake edge from inside of pan to help prevent cracking.
  16. Pour the sour cream topping over the cheese cake and bake for another 8 minutes.
  17. Turn off the heat and leave the oven door a jar (about 1 inch) to release additional heat. Let the cheesecake cool down in the warm oven for 1 hour to finish setting.
  18. Carefully remove the cheesecake from the water bath and let it cool to room temperature on a rack for 2 to 3 hours.
  19. Cover the cheesecake with aluminum foil and refrigerate until thoroughly chilled, at least 5 hours but preferably overnight.

For the Sour Cream topping:

  1. Whisk together sour cream, granulated sugar, vanilla and almond extracts.

ChefSecret: Most spice companies make a reasonable pumpkin pie spice. You can substitute the cinnamon, ginger, nutmeg and allspice with 2 to 2-1/2 teaspoons of pumpkin pie spice.

Use a folded paper towel to remove any moisture that has formed on top of the cheesecake before releasing and carefully lifting the springform pan from the cheesecake.

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