Posts Tagged ‘Recipe’
Thursday, September 20th, 2012
— Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011
 I never get tired working in our test kitchen dreaming up new chocolate ideas. It’s kind of like being in a space-age chocolate science fiction laboratory where we have liquid nitrogen canisters, chocolate tempering pots, enrobing machines and even a large wood-fired pizza oven we use to roast cocoa beans.
 Last week it was strawberries. This time of year in California strawberries are harvested aplenty. We made fresh strawberry white chocolate ganache, dark chocolate-frozen strawberry ice cream and chocolate-dipped fresh, long stem strawberries.
 Midway through the afternoon we discovered another tasty way to enjoy sweet, fresh strawberries! Strawberries provide Vitamin C, more antioxidants ounce for ounce than blueberries and many other nutrients, making them a great addition to a well-balanced diet – not to mention how great-tasting they are! Here’s a deliciously easy summertime dessert that you can make in minutes and it’s made with Choclatique Private Reserve Dark Chocolate (64%), vanilla yogurt and strawberries of course!
Prep Time: 20 minutes
Cook Time: 5 minutes
Yield: 6 servings
Ingredients:
1 cup crushed chocolate wafers or animal crackers
6 ounces Choclatique Private Reserve Dark Chocolate (64%), chopped
1/2 cup vanilla yogurt
1 pound whole, long-stem strawberries, cleaned and dried
Directions:
- Place crushed wafer or crackers in a shallow dish; set aside.
- Gradually melt the chocolate in a microwave oven in 30 second bursts stirring at each break until the chocolate has melted.
- Remove from the microwave oven and add the yogurt to melted chocolate and stir until well combined and smooth.
- Dip one strawberry in chocolate and roll in crushed wafers or crackers; set on waxed paper lined baking sheet. Repeat with remaining strawberries.
- Refrigerate strawberries until chocolate is firm (about 30 minutes). Store in airtight container in refrigerator.
  Chocolate Doctor
Tags: Chocolate Dessert Recipe, Recipe, Strawberries, Yogurt
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Thursday, September 6th, 2012
— Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011
 We always try to make a birthday cake for our co-workers. It’s always best to ask them what kind of cake they love so we can “surprise” them with it on their special day. Our Executive Chef, Jonathan, is a Boston Cream Pie kind of guy. We all got together and made his favorite with a little twist—all chocolate of course.
In 1996, the Boston Cream Pie became the official dessert of Massachusetts. However, you should know it’s really not a pie at all but a cake that has been split and filled with a custard or cream filling and drizzled or glazed with chocolate. The Boston Cream Pie was originally created by an Armenian-French chef M. Sanzian at Boston’s Parker House Hotel in 1856. I fully “chocolatized” the recipe about 140 years later and improved upon it in 2012.
Prep Time: 90 minutes
Ready In: 90 minutes
Yield: 24 servings
Ingredients:
1 package (2-layer size) chocolate cake mix
1 cup cold milk
1 pkg. (4 serving size) JELL-O™ Chocolate Flavor Instant Pudding Mix
1 1/2 cups thawed COOL WHIP™ Whipped Topping, divided
4 ounces Choclatique Dark Chocolate Chips, plus another
6 ounces Choclatique Dark Chocolate Chips, melted
2 tablespoons of vegetable oil
Directions:
- Preheat oven to 350º F.
- Prepare the cake batter following the directions on the box. Bake in 24 medium muffin pan cups that have been sprayed with pan release.
- Cool in the pans for 10 minutes. Remove the cakes to wire racks; cool completely.
- Beat the milk and chocolate pudding mix with wire whisk for 2 minutes or until well blended. Let stand 5 minutes to thicken.
- Meanwhile, use the serrated knife to cut the cakes horizontally in half. Gently stir 1/2 cup of the whipped topping into pudding mixture. Spoon about 1 tablespoon of the pudding mixture onto bottom half of each cupcake; cover with top of the cake.
- Microwave the remaining 1 cup whipped topping and the chocolate in small microwaveable bowl on HIGH 1-1/2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted and mixture is well blended.
- Let stand 15 minutes to thicken. Spread onto cakes. Refrigerate at least 15 minutes.
- Before serving, microwave the remaining chocolate chips and oil in small microwaveable bowl on HIGH 1 minute or until the chocolate is almost melted, stirring after 30 seconds. Continue to stir until chocolate is completely melted and mixture is well blended.
- Drizzle mini-cakes with chocolate syrup and serve.
- Store any leftovers overnight in refrigerator.
Chocolate Doctor
Tags: Boston Cream Pie, Chocolate Desserts, Massachusetts, Recipe
Posted in Chocolate, Desserts, Food | Comments Off
Friday, August 24th, 2012
— Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011
 One of my clients owns a large commercial bakery on Long Island, New York. For years I have been trying to convince him to make biscuits to enhance breakfast with all the same wonderful flavors as the most popular muffins. One such variety is a chocolate biscuit (see the recipe below).
My recipe makes the largest, most incredible biscuits in the history of the breakfast! Serve these gems with butter, preserves or honey. They can also be used as a base for dinner time (or any time) strawberry shortcake. I love the way the milk chocolate chips ooze from between the layers of the warm, freshly baked biscuit dough.
 The dough can be prepared several hours in advance of baking by turning the dough out onto aluminum foil that has been floured, lightly buttered or lightly sprayed with cooking spray. Roll up foil until it is sealed, and refrigerate. Don’t be surprised if your biscuits rise even higher because the baking powder has had more time to act with the dough.
Prep Time: 30 minutes
Baking Time: 15 minutes
Ready In: 45 minutes
Yield: 6 extra large-sized yummy chocolate biscuits
Ingredients:
2 cups all-purpose flour
1/2 cup Choclatique Rouge Unsweetened Cocoa Powder
1 tablespoon baking powder
1 teaspoon salt
1/4 cup granulated sugar
1/3 cup shortening, very cold
1 cup whole milk
1 cup Choclatique Milk Chocolate Chips
1/4 cup unsalted butter, melted
Directions:
- Measure all ingredients and have at your side.
- Preheat oven to 425º F.
- In a large bowl, whisk together the flour, cocoa powder, baking powder, salt, and sugar.
- Cut in the very cold shortening until the mixture resembles coarse meal.
- Gradually stir in milk until dough pulls away from the side of the bowl. You may need more or less milk depending on the humidity of the day.
- Turn out onto a floured surface, add the chocolate chips and knead 15 to 20 times. Do not over knead or you will make the biscuits too tough.
- Pat or roll dough out to 1 inch thick. Cut biscuits with a large cutter or juice glass dipped in flour. Cut straight down without twisting cutter to ensure tall, straight biscuits.
- Repeat until all dough is used. Brush off the excess flour, and place biscuits onto an ungreased baking sheet.
- Bake for 13 to 15 minutes in the preheated oven, or until edges begin to brown.
- When the biscuits are removed from the oven, immediately brush with melted butter.
ChefSecret: I like to use White Lily flour for making biscuits of any kind. White Lily has been helping Southern cooks create incredibly delicious foods since 1883.
I sometimes like to add some dried cherries to the dough. Simply substitute 1/2 cup of cherries for half of the chocolate chips and then you will have the best Giant Chocolate, Chocolate Chip-Cherry Biscuits. Yum!
Serving Suggestion: Put a decadent spin on an old favorite—Fresh Berry Shortcake. Split and layer the biscuits with some fresh macerated berries and top with whipped cream.
Chocolate Doctor
Tags: Breakfast, Chocolate Baked Goods, Chocolate Biscuits, Recipe
Posted in Chocolate, Desserts, Food | Comments Off
Friday, August 10th, 2012
— Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011
 I used to go to El Torito just for their corn cakes. They were wonderfully sweet and were an excellent foil for the spicier Mexican food. I am always looking for ways to introduce chocolate to different foods, but especially Mexican cuisine as that’s where the whole chocolate culture originated. I was thrilled when I came up with a way to add chocolate to corn.
 Keep them all guessing and don’t tell anyone that your secret ingredient in these corn cakes is white chocolate—really, WHITE CHOCOLATE. This tender and delicious corn cake can be easily made and served for breakfast, lunch or dinner. I have served it for dessert (don’t laugh) with cinnamon ice cream and a drizzle of cinnamon-spiced chocolate syrup on top. But, then again, I put chocolate in or on most anything.
To serve, scoop out each portion with an ice cream scoop or rounded spoon and enjoy.
Prep Time: 15 minutes
Bake Time: 1 Hour
Ready In: 1 Hour 15 Minutes
Yield: Serves 6 to 8 people
Ingredients:
1/2 cup butter, softened
1/4 cup Choclatique Snowy White Chocolate, melted
1/3 cup masa harina
1/4 cup water
1 1/2 cups frozen corn kernels, thawed
1/4 cup cornmeal
1/4 cup granulated sugar
2 tablespoons heavy cream
1/4 teaspoon salt
1 teaspoon baking powder
Directions:
- Preheat oven to 375º F.
- In a medium bowl, beat butter and the white chocolate with an electric mixer until creamy. Beat in the masa harina and water until well combined.
- Put the corn in a blender or food processor and coarsely chop on low speed.
- Stir the corn and the cornmeal into the butter mixture.
- In another bowl, mix together the sugar, cream, salt and baking powder. Combine the two mixtures until well blended.
- Pour the batter into an ungreased 8 x 8 pan.
- Cover the pan with foil and place into a 9 x 13 inch pan filled 3/4 inch high with hot water creating a water bath.
- Bake in a preheated oven for 50 to 60 minutes, until a toothpick inserted into center of the cake comes out nearly clean.
- Remove small pan from water bath and let sit for 10 minutes before serving.
ChefSecret: Why should I use a water bath? A water bath improves the custardy texture of the corn cake and also helps prevent surface cracking. Baking the corn cake in a water bath will keep the oven moisture high and generate a gentler heat.
Chocolate Doctor
Tags: Corn Cakes, El Torito, Recipe, white chocolate
Posted in Chocolate, Food | Comments Off
Thursday, August 2nd, 2012
— Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011
 In France, crêpes are traditionally served on Candlemas (La Chandeleur), February 2. This day was originally Virgin Mary’s Blessing Day, but became known in France as “Le Jour des Crêpes” (literally translated “The Day of the Crêpes”). The belief was that if you could catch the crêpe with a frying pan after tossing it in the air with your right hand and holding a gold coin in your left hand, you would become rich that year.
 Don’t tell anyone that these great-tasting French-style crêpes are so easy to make. In fact, it is the perfect chocolate crêpe recipe! The taste and consistency are right on if only complimented by brushing with chocolate or filling and rolling them up with fresh fruit, jam and whipped cream. Close your eyes and you’ll think you’re in Paris.
Prep Time: 5 minutes
Resting Time: 20 minutes
Cook Time: 30 minutes
Ready In: 35 minutes
Yield: 12 servings
Ingredients:
3/4 cup all-purpose flour
1/4 cup Choclatique Rouge Unsweetened Cocoa Powder
2 teaspoon granulated sugar
1/4 teaspoon salt
3 eggs
2 cups milk
1 teaspoon pure vanilla extract
1 teaspoon cold strong coffee
2 tablespoons butter, melted
Directions:
- Sift together the flour, cocoa powder, sugar and salt; set aside.
- In a large bowl, beat the eggs and milk together with an electric mixer. Beat in the flour mixture until smooth; add in the coffee and stir in the melted butter.
- Let the batter sit for no less than 20 minutes.
- Heat a lightly oiled 6-inch frying pan over medium high heat.
- Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crêpe. Tip and rotate pan to spread batter as thinly as possible. Pur out any excess.
- Brown on both sides and serve hot.
 ChefSecret: Allowing the batter to rest for 20 minutes allows the flour and cocoa powder to rehydrate completely. When you make crêpes, tilt the hot, slightly buttered pan and pour the batter in from the edges to the center. Do not start in the center or else you will end up with a glob of batter set in the middle. Place the crêpes under a warm, slightly damp towel to keep them warm and moist until ready to fill and serve.
 Serving Suggestion: Fill with fresh 2 tablespoons of macerated fruit and 1 tablespoon of whip cream and roll into a luscious dessert.
Use as a savory wrap as well. Just fill with chicken mole and you have an elegant entrée that’s sure to impress you foodie friends.
Chocolate Doctor
Tags: Candlemas, chocolate crepes, Chocolate Desserts, Recipe
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Friday, July 27th, 2012
— Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011
 Do not confuse chocolate bread with cakes or brownies. It is traditional yeast bread just made with rich cocoa and sometimes with the addition of chocolate chunks or chips. I first served this recipe at The Customs House restaurant as a special promotional bread for one of our annual events—The Rubber Ducky Raft Race. It was as much of a hit then as it is today.
 Bake this recipe at the last minute as the intoxicating chocolate aromas emanating from the oven will drive everyone near crazy. The melted chocolate chips peeking out from the fold of the crescent rolls and smearing onto your hands as you break open the roll to butter them (yes, you can butter these like any other bread) is messy good.
 The following—Cocoa Crescent Rolls—shouldn’t be confused with a light, laminated, multi-layered French Croissant dough. It is more like a Parker House Dinner Roll in texture. It is nothing short of amazing all by itself, but it also goes well when paired with melted brie and fresh basil, almond butter and berry preserves or with caramelized bananas and walnuts.
Cocoa Crescent Roll
Yield 32 rolls
Ingredients:
2 potatoes, peeled and cut into 1 inch cubes
1 (.25 ounce) packaged active dry yeast
1 1/2 cups warm water (110º F)
3/4 cup white sugar
2/3 cup shortening
2 eggs
1 1/2 teaspoons salt
5 1/2 cups all-purpose flour
1 cup Choclatique Rouge Unsweetened Cocoa Powder
1/4 cup butter, melted
1 cup Choclatique Semi-Sweet Mini Chips (optional)
Directions:
- Place potatoes in a saucepan, and cover with water. Bring to a boil, and cook until tender, about 15 minutes. Drain, cool, and mash.
- In a large bowl, dissolve yeast in warm water. Let stand until bubbly, about 10 minutes.
- When yeast is ready, mix in 1 cup mashed potatoes, sugar, shortening, eggs, salt, 2 cups flour and cocoa powder. Stir in the remaining flour, 1/2 cup at a time, until dough has become stiff but still pliable.
- Turn dough out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes.
- Place the dough in a lightly oiled large bowl and turn to coat with oil. Cover with plastic wrap, and refrigerate for at least 8 hours, and up to 3 days. This slow rise (called retarded proof) will develop a fuller, more complex flavor.
- Remove the dough from the refrigerator and let stand for 30 minutes.
- Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into two equal pieces, and form into rounds. Roll out each round to a 12 inch circle. Brush generously with melted butter, and cut each circle into 16 wedges. Roll wedges up tightly, starting with the large end. Place on lightly buttered baking sheets with the points underneath, and the ends bent to form a crescent shape.
- Cover and let rise for 1 hour.
- Meanwhile, preheat oven to 400º F and bake for 15 to 20 minutes, or until golden brown.
 ChefSecret: Believe it or not these sweet crescent rolls are great with meat dishes and steaks and are especially great when served with something off the barbecue. For great weekend brunch bread, sprinkle the optional chocolate chips or cinnamon and sugar on the flat dough and roll up before baking.
Chocolate Doctor
Tags: Chocolate Bread, Crescent Rolls, Recipe
Posted in Chocolate, Food | Comments Off
Friday, July 20th, 2012
— Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011
 The brownie was born right here in the U.S. of A. and remains one of America’s favorite baked desserts. Where did it come from? We aren’t sure where, although evidence points to New England in the first few years of the 20th century. Cake-like and baked in a cake pan, the brownie is classified as a bar cookie rather than a cake. There are thousands of recipes, both “cakey” and “fudgy” types. They’re all delicious.
 As with many foods, the origin of the brownie is shrouded in myth, even though it is a relatively recent entry to the food pantheon, first appearing in print in the early 20th century. The legend is told variously: a baker mistakenly added cocoa to a batch of biscuits…a baker was making a cake but didn’t have enough flour… a housewife in Bangor, Maine was making a chocolate cake but forgot to add baking powder. When her cake didn’t rise properly, she cut and served the flat pieces. Alas, the actual “inventor” will most likely never be known and given credit for this American classic.
Choclatique’s Easiest, Richest, Darkest Chocolate Brownies
(No Frosting Necessary)
Yield 16 bars
Ingredients:
1/3 cup butter, cut into pieces
2 tablespoons water
1 cup granulated sugar
1 2/3 cups Choclatique Dark Chocolate Chips
2 large eggs
1 teaspoon pure vanilla extract
3/4 cup all-purpose flour
1/4 teaspoon salt
1/2 cup chopped, toasted pecans (optional)
Directions
- Preheat oven to 325º F.
- Grease an 8-inch-square baking pan. Set aside 1/3 cup of the morsels.
- Mix together the butter, water and sugar, bring to a boil and remove from het. Add the chips and stir until melted. Pour into a medium bowl.
- Stir in eggs, one at a time; whisk until blended. Stir in vanilla extract.
- Add flour and salt; stir well.
- Stir in remaining 1/3 cup morsels and nuts.
- Pour into prepared baking pan.
- Bake for 38 to 40 minutes or until wooden pick inserted in center comes out slightly sticky.
- Cool in pan on wire rack. Cut into bars.
 ChefSecret: For a richer, more complex flavor and nutty texture add 1/2 cup of Choclatique Roasted Cocoa Nibs when adding the pecans. Experiment by adding different nuts to your brownies—my favorites are roasted cashews and walnuts.
If you don’t have time to weigh and measure, then try our better than homemade Choclatique Double Dark Chocolate Brownie Mix which is made with Crushed Dark Chocolate. In about 20 minutes you can be enjoying my secret recipe of Choclatique’s delicious warm, out-of-the-oven brownies.
Chocolate Doctor
Tags: Brownies, Chocolate Desserts, Recipe
Posted in Chocolate, Desserts, Food | Comments Off
Friday, July 13th, 2012
— Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011
 My partner, Joan, and I are suckers for state and county fairs. We go for the creative circus food that you find at such events. We always like to get there early and stay late giving us the opportunity to taste as many things as possible. Out first search is always for those gooey cinnamon rolls. Several years ago we discovered colossal, chocolate cinnamon rolls. The aphrodisiac aroma of cinnamon and chocolate alone led us to the food truck making these scrumptious rollups.
 With the following recipe you can bake them exactly when and how you like them without waiting for the fair to come to town. Finish them off with a heavenly cream cheese glaze and you have a masterpiece. Chocolate Cinnamon Rolls are not only for the fair; they make a great alternative to traditional holiday breads ane great for brunch too!
Yield: 16 cinnamon rolls
Ingredients:
For the dough
1/4 cup warm water
1/4 cup butter, melted
1/2 (3.4 ounce) package instant chocolate pudding mix
1 cup warm milk
1 egg, room temperature
1 tablespoon granulated sugar
1/2 teaspoon salt
3-1/2 cups bread flour
1/4 cup Choclatique Black Onyx Unsweetened Cocoa Powder
1/4 cup Choclatique Natura Unsweetened Cocoa Powder
1 (.25 ounce) package active dry yeast
For the filling
1/4 cup butter, softened
1 cup light brown sugar
4 teaspoons ground cinnamon
3/4 cup Choclatique Milk Chocolate Chips
3/4 cup chopped pecans (optional)
For the frosting
1/2 (8 ounce) package cream cheese, softened
1/4 cup butter, softened
1 cup confectioners’ sugar
1/2 teaspoon pure vanilla extract
1 1/2 teaspoons milk
Directions:
- In the bowl of a stand mixer fitted with a dough hook combine the water, melted butter, chocolate pudding, warm milk, egg, 1 tablespoon sugar, salt, bread flour, cocoa powders and yeast.
- When dough mix becomes somewhat elastic (about 15 minutes), place in a bowl, cover with plastic wrap and let the dough rest for about 30 minutes.
- Turn the dough out onto a lightly floured surface and roll into a 17×10 inch rectangle.
- Spread with softened butter.
- In a small bowl, stir together brown sugar, cinnamon and chocolate chips (and pecans, if desired). Sprinkle brown sugar-chocolate chip mixture over dough.
- Tightly toll up dough, beginning with long side. Slice into 16 one inch slices and place in 9×13 buttered pan.
- Let rise in a warm place for 45 to 60 minutes or until double in size.
- Preheat oven to 350º F.
- Bake for 15 to 20 minutes.
- While rolls bake, stir together cream cheese, softened butter, confectioners’ sugar, vanilla and milk.
- Remove rolls from oven and top with frosting.
Chocolate Doctor
Tags: Brunch, Chocolate Cinnamon Rolls, Chocolate Desserts, County Fairs, Recipe
Posted in Chocolate, Confections, Desserts, Food | Comments Off
Friday, June 15th, 2012
— Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011
 Okay, let me start by telling you that I don’t like oatmeal. It goes back to when I was a kid and my mother used to force hot oatmeal down my throat for breakfast. Now Mom was not the best cook in the world and oatmeal was no different than anything else she made—unimaginably bad. So when I finally started eating oatmeal, it was in the form of an Archway cookie.
 Fast forward 35 years or so when we created the original Freshly Baked Chocolate Oatmeal Crumble in our test kitchen. Well, that’s not the whole story—we started out trying to make chocolate oatmeal brownies, but we accidentally left out a few essential ingredients and came up with the most delicious baked chocolate breakfast.
Now this is the important part of this story—I am always in search of finding new ways to incorporate chocolate into breakfast offerings that are a lot more healthful than a chocolate covered doughnut or filled croissant. So, as strange as this may sound, it is not only healthful, but your kids will be asking for more baked Chocolate Oatmeal Crumble every day. Even Mom could make this easy recipe and would be proud of the results.
 For the next seven (7) days, if you have a great chocolate breakfast recipe and want to share it with our readers, send it to me and we will send you a free 30-piece box of Choclatique Chocolate—a $65 value. We’ll even put your name on the recipe. No kiddin’!
Prep Time: 10 minutes
Hold: Overnight
Bake Time: 35 minutes
Yield: 8 servings
Ingredients:
1/2 cup vegetable oil
3/4 cup granulated sugar
1/4 cup Choclatique Rouge Unsweetened Cocoa Powder
2 eggs
1 cup milk
1/2 teaspoon salt
1 tablespoon baking powder
3 cups quick cooking oats
1 cup dried blueberries or cherries
1/4 cup Choclatique Dark Chocolate Chips
2 tablespoons dark brown sugar
1/2 teaspoon ground cinnamon
Directions:
- Beat together the oil, sugar and cocoa.
- Mix in the eggs, milk, salt, baking powder and oats.
- Beat well, then stir in the blueberries or cherries (or a little bit of both) along with the chocolate chips.
- Spoon into a lightly buttered 8 x 8-inch glass baking pan.
- Sprinkle the top with brown sugar and cinnamon.
- Refrigerate overnight.
- The next morning, take the baking dish out of the refrigerator and preheat oven to 350º F.
- Bake in a preheated oven until firm, about 35 minutes.
- Cut and serve hot, with butter and milk, if you like.
Chocolate Doctor
Tags: Chocolate Otmeal Crumble, Recipe
Posted in Chocolate, Food | Comments Off
Thursday, June 7th, 2012
— Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011
 Amaretti is the Italian name for macaroons, which means “little bitter things.” Crisp and crunchy on the outside and soft inside, these small, domed-shaped cookies originated in Venice, Italy during the Renaissance.
Amaretti cookies are made from either ground almonds or almond paste, along with sugar and egg whites, and can be flavored with chocolate or liqueurs. Oftentimes, two baked cookies are sandwiched together with ganache, buttercream or jam.
Traditionally, these cookies are served with a sweet dessert wine or liqueur, but they are also wonderful with a bowl of ice cream, sherbet or mousse. Another favorite way to use these cookies is to finely ground them and then add them to desserts (such as trifles) for added texture and flavor.
Choclatique Amaretti Cookies
This is the classic Italian almond macaroon with a Choclatique twist. We always have them available in a cookie jar near the Chocolate Studio. When first baked they are crispy on the outside and chewy on the inside. As they sit, they get crunchy throughout.
Yield 3 dozen cookies
Ingredients:
3 cups blanched slivered almonds
1 1/2 cups granulated sugar
2 tablespoons Choclatique Rouge Unsweetened Cocoa Powder
3 egg whites
1 teaspoon almond extract
Directions:
- Preheat oven to 300º F.
- Line baking sheets with parchment paper.
- In a food processor, grind the almonds into a fine meal. Add the sugar, cocoa powder and continue to process for another 15 seconds.
- Finally, add egg whites and almond extract, continue to process until a smooth dough forms around the blade.
- Using a teaspoon or a very small scoop, place well-rounded spoonfuls of dough onto prepared baking sheets. Cookies should be at least 1 1/2 inches apart. Bake in preheated oven for 20 to 30 minutes. Cookies will be done when they begin to slightly crack on the top.
- Allow cookies to cool completely on the paper before removing.
- Store in a cool, dry place.
Chocolate Doctor
Tags: Chocolate Cookies, Italian, Recipe
Posted in Chocolate, Desserts, Food | Comments Off
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