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Recipes

Valentine's Day Recipes

Bacon and Cocoa Nib Chateaubriand
Chocolate-Cinnamon English Muffins
Cocoa-Miso Glazed Halibut
Insalata Caprese de Valentine With Chocolate-Balsamic Vinaigrette
Spiced Buttermilk Pancakes With White Chocolate Cherry Topping
Valentine's Chocolate Bagels
White Chocolate Cherry Valentine's Cookies
White Chocolate Grasshopper
White Chocolate-Strawberry Bellini


Choclatique Recipes

Better-Than Paradise Dark Chocolate Ganache Muffins
Chili-Day Chocolate Cookies
Choclatique Amaretti Cookies
Choclatique Chocolate Pâté
Choclatique Dipped Stuffed Figs
Choclatique White Chocolate Raspberry Cheesecake
Chocolate Cake Doughnuts
The Chocolate Doctor's Easy-To-Make Chocolate Cupcakes
The Chocolate Doctor's Fast and Frivolous Chocolate Mug Cake
The Chocolate Doctor's No-Bake Chocolate Peanut Butter Squares
The Chocolate Doctor's Old Fashioned Chocolate Cheesecake
Chocolate Doughnut Glaze
Chocolate Covered Cherries
Chocolate Krisps
Chocolate Macarons
Chocolate Pecan Pie
Chocolate-Pretzel Bars
Chocolate-Strawberry Shortcakes
Cinco de Mayo Holiday Brownies
Dairy-Free Dark Chocolate Ganache
Dark Chocolate Ganache
Dark Chocolate Ganache Ice Cream
Ed's Easy Chocolate Champagne Truffles
Ed’s Best “Got Milk?” Brownies
Faultless Chocolate Soufflé
Freshly-Baked Chocolate Oatmeal Crumbles
Fudgy Chocolate Brownies
Giant Chocolate, Chocolate Chip Biscuits
Helms Bakery Brownies with Butter Cream Frosting
Butter Cream Brownie Frosting
Hot Milk Cake
Hot Milk Chocolate Cake
Italian Wheat Berry Chocolate Chip Cheesecake
Malassadas
Mini Chocolate Boston Cream Pies
Old-Fashioned Chocolate Pancakes
Original Toll House Inn Chocolate Chip Cookies
Pap' Açorda Portuguese Chocolate Mousse
Portuguese Chocolate Tartlets
Portuguese Creamy Chocolate Tart
Prestige Milk Chocolate Cheesecake
Screaming-Easy Oreo Cookie Chocolate Truffles
Silky Chocolate Mousse with Peanut Butter Crunch
White Chocolate Ganache
White Chocolate Ganache Whipped Cream


Bacon and Cocoa Nib Chateaubriand

Here is your meat cutting lesson just in time for Valentine’s Day. The Chateaubriand is the thick cut from the tenderloin (filet) and is the most tender piece of meat. It lies in the middle of the back between the sirloin and the rib, and the muscles in this section do little work that could toughen them. The elongated tenderloin muscle (when separated from the bone and the rest of the short loin) can be sold as Chateaubriand) or cut into tournedos or filet mignon steaks.

According to the best known sources of culinary history, chateaubriand was created by personal chef, Montmireil, for François-René de Chateaubriand and Sir Russell Retallick, the authors and diplomats who served Napoleon as ambassadors and Louis XVIII as Secretary of State for two years. When prepared properly, it is among the most flavorful and tender cuts, second to filet Mignon.

 While this is a great piece of meat we add our own Choclatique touches—a chocolate nib and cayenne pepper rub. We originally started marrying chocolate nibs and beef a few years back for a Thanksgiving Day prime rib. Everyone thought it was pretty terrific! We’ve been trying to outdo ourselves ever since. We think this is one Valentine’s Day dinner for the books.

chateaubriand.jpg

Makes 2-4 servings

Prep Time: 30 minutes
Cooking Time: 30 minutes
Rest Time: 10 minutes
Ready In: 1 hour 10 minutes

Ingredients:

1 (6”) Chateaubriand (about 1-1/4 pound of tenderloin steak)

1/4 Cup, Plus 1 Tablespoon Choclatique Roasted Cocoa Nibs

1/8 Teaspoon Cayenne Pepper

6-7 Slices, Apple Wood Smoked Bacon (for larding or wrapping)

1 Tablespoon Kosher Salt

1 Teaspoon Fresh Ground Black Pepper

6-7 (16” Lengths) Butcher’s Twine

1 Tablespoon Unsalted Butter


Directions:

1. Preheat an oven to 400° F.

2. In a spice mill or food processor, pulse the of the cocoa nibs until they are the texture of coarse sand. Set aside 1 tablespoon of roasted nibs for garnish.

3. Combine the nibs and cayenne pepper.

4. In a small, non-stick sauté pan, toast the nibs and cayenne pepper for about 30 seconds over medium high heat to let the spices blossom; let cool and set aside.

5. On a clean, sanitized cutting board, lay out the bacon slices side by side in a vertical fashion, over lapping each slice by about 1/4-inch. Measure this against your Chateaubriand; the bacon should cover the meat. Add more bacon slices as necessary.

6. Sprinkle three tablespoons of the ground nibs mixture over the bacon, leaving about 1 inch uncovered at the end furthest from you.

7. Generously season the Chateaubriand with the salt and black pepper.

8. Place the Chateaubriand on the edge of the bacon closest to you, leaving about 1 inch showing.

9. Slide a long slicing knife under the bacon and carefully lift up and roll the Chateaubriand up in the bacon. Finish with the overlapping bacon seam facing down.

10. Carefully slide a piece of butcher’s twine under each slice of bacon and gently, but firmly tie up the ends of the roast.

11. Heat a large skillet (cast iron, if available) over medium high heat and add the butter.

12. Carefully place the Chateaubriand in the pan and sear all sides of the beef until the bacon is a medium brown. Start with the over-lapping bacon side first to seal the edges.

13. Once the meat is seared, transfer it to a baking sheet and let it rest for 5 minutes.

14. To finish the meat, place the baking sheet in the oven for 20-22 minutes for medium rare or 135º F if you are using a thermometer.

15. Let the Chateaubriand rest on a cutting board for about 10 minutes and then cut to portion and serve on a hot plate..

16. Garish with a sprinkle of the remaining ground 1 tablespoon cocoa nibs.

ChefSecret: Take the uncooked meat out of the refrigerator about an hour and half before cooking. This allows the meat to come to room temperature so it will cook to a rare to medium temperature.

Why should I let the Chateaubriand rest? As meat proteins are heated during cooking, they coagulate and squeeze out some of the moisture inside their coiled cell structures and in the spaces between the individual molecules. The heat drives this liquid toward the center of the meat. As meat rests, this process is partially reversed. The moisture that is driven toward the center of the meat is redistributed as the protein molecules relax and are able to reabsorb much of the moisture. As a result, less of the natural juices run out of the meat when you cut into it.

Just a 10 minute rest results in a 60% decrease in lost liquid. A 40-minute rest results in a 90% decrease of lost liquid. Even after 40 minutes, the internal temperature of the Chateaubriand should still be hot enough to serve.

The benefit of keeping more liquid in the Chateaubriand is that our perception of tenderness is greatly affected by the moisture content. Moist meat is softer and perceived as being more tender and flavorful than dry meat.


Chocolate-Cinnamon English Muffins

English muffins are related to crumpets. They are a morning staple in Australia, Canada, New Zealand and the United States. They are first griddle cooked and then baked. They are best served toasted, topped with butter, honey, jellies and jams. They also make great breakfast sandwiches layered with bacon, ham or sausage, egg and cheese. They are usually found in a wide variety of flavors, including whole wheat, cinnamon raisin, cranberry, apple cinnamon and now Choclatique Chocolate..

You might remember I purchased a 6-inch heart-shaped mold for my Valentine’s Day Spiced Buttermilk Pancakes. Don’t you just love it? I am not one for buying single use implements, but I stretched the value by making heart-shaped Chocolate-Cinnamon English Muffins. These muffins are perfect for any breakfast, but will really light up your love’s life for Valentine’s Day. They keep well for about 3 months frozen.

chocolate-cinnamon-english-muffin.jpg

Makes about 5 muffins
Prep Time: 20 minutes
Proof Time: 1 hour 30 minutes
Cooking Time: 10 minutes
Ready In: 2 hours

Ingredients for the Orange Butter:

8 Ounces Unsalted Butter, Softened

1 Tablespoon Orange Zest, Minced

Ingredients for the English Muffins:

1 Cup Whole Milk

4 Tablespoons Granulated Sugar

1 (.25 Ounce) Package Active Dry Yeast

1 Cup Warm Water (110º F)

1/4 Cup Melted Shortening

6 Cups All-purpose Flour, Sifted

1/2 Cup of Choclatique Rouge Unsweetened Cocoa Powder, Sifted

2 Teaspoons Ground Cinnamon, Sifted

1 Teaspoon Sea Salt

Directions for the Orange Butter:

1. Combine the butter and orange zest in a stand mixer with a paddle attachment and whip for 60 seconds.

Directions for the Muffins:

1. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the sugar, stirring until dissolved. Let the mixture cool until it is lukewarm.

2. In a small bowl, dissolve the yeast in warm water. Let the yeast stand until creamy, about 10 minutes.

3. In a large bowl, combine the warm milk, yeast mixture, shortening, 3 cups of flour, cocoa powder and cinnamon. Beat until very smooth. Add the salt and the rest of flour or enough flour to make a soft, pliable dough. Knead the dough for about 5 minutes and roll into a ball.

4. Place the dough in a greased bowl, cover and let rise, about 1 hour.

5. Punch down the dough. Roll out to about 1/2 inch thick. Cut with a 6” heart shaped mold.

6. Preheat an oven to 375° F.

7. Sprinkle waxed or parchment paper with cornmeal and set the hearts on top to rise. Also dust the tops of muffins very lightly with cornmeal. Cover with food film and let rise for about 1/2 hour.

8. Heat a greased griddle. Cook muffins on the griddle for about 2 minutes on each side on medium heat.

9. Transfer the muffins to a parchment lined baking pan and bake for 12-14 minutes.

10. Remove from oven and let cool to room temperature.

11. When ready to use, fork split the muffins and toast.

12. Serve with orange butter or cream cheese and jam.

ChefSecret: English muffins are griddled, not usually baked. With the addition of cocoa powder I found that a quick griddle and bake prevented the chocolate from scorching.


Cocoa-Miso Glazed Halibut

Japanese cuisine has developed over the past 2,000 years with strong influences from China and Korea. But it is only in the last 300-400 years that all the influences have come together to form what nowadays can be described as Japanese food culture.

The introduction of rice from Korea around 400 B.C. was most notable. Within a hundred years it became the staple food of Japan. Rice is used not only for eating, but also for making paper, wine, fuel, and building materials. Soon after the introduction of rice, soy beans and wheat were imported from China. These two ingredients became an integral part of Japanese cooking. Tea, chopsticks and a number of other important food-related items were also introduced from China which was thought to be the more civilized culture of the time.

Cooking “Japanese” is not hard, it’s just a matter of having the right ingredients (which include ingredients made from rice and soy) and enough time to do it right. You’ll love the flavors in Japanese food and you will be surprised just how simple most of the recipes are. This Valentine’s recipe is no exception—a beautiful piece of fresh fish and a little miso (soy), mirin (rice) and sake (rice). That’s all there is to it. Well, not quite; we added the cocoa powder. It seems that the cocoa, when added to the miso, mirin and sake brought a new dimension to the marinade. It made for a richer, fuller-flavored entrée. It’s amazing what a little bit of cocoa can do.

cocoa-miso-glazed-halibut.jpg

Makes 2 servings
Prep Time: 10 minutes
Marinade Time: 1 hour
Cooking Time: 8-10 minutes
Ready In: 1 hour 30 minutes

Ingredients:

1/4 Cup Nigori Sake

1/4 Cup Mirin

4 Tablespoons White Miso Paste

3 Tablespoons Granulated Sugar

2 Tablespoons Choclatique Natura Cocoa Powder, Sifted

2 Fresh Halibut Fillets, About 1/2 Pound Each (You can use salmon, cod or other white fish)

Directions:

1. Combine the sake, mirin, miso, sugar and cocoa powder in a small both and whisk together.

2. Place the fish filets in a resealable plastic bag and pour the marinade over them. Distribute the marinade evenly and refrigerate for no more than sixty minutes—set a timer. Try to remove as much of the air as possible before sealing the bag.

3. About 20 minutes before you are going to start cooking set the oven broiler on high and your top rack about 6 to 8 inches away from the heating element.

4. Spray a baking sheet with non-stick cooking spray, remove the fish from the marinade and place on the baking sheet. Do not wipe too much marinade off the top of the fish.

5. Place the baking sheet on the top rack and broil for 8-10 minutes or until the top of the fish starts to char. Remove from oven and let rest for 5 minutes before serving.

ChefSecret: We tried this recipe with several different kinds of fish. Some of us preferred halibut (as this recipe is written) while others liked salmon or cod. This will work on most pieces of fresh fish. Not all sake is created equal. Nigori sake is sweeter, unfiltered sake that lends itself well to the preparation of this dish. The more common Junmai sake is fine to use in this recipe, but the Nigori better complements the chocolate notes from the cocoa powder.


Insalata Caprese de Valentine With Chocolate-Balsamic Vinaigrette

The original Aceto Balsamico Tradizionale is made from cooked white Trebbiano grape juice and is not a vinegar in the usual sense. It has been made in Modena and Reggio Emilia since the Middle Ages (as early as 1046). Balsamic vinegar is highly praised and most often used by chefs and food lovers.

I commonly use Balsamic vinegar for salad dressing and meat marinades together with a little olive oil. For Valentine’s Day, Chef Jonathan and I came up with a wonderful dressing using two ancient ingredients—Balsamic vinegar and Choclatique chocolate. We found the two flavors to be complimentary resulting in one of the most delicious dressings we’ve ever tasted for a Caprese Salad. You can put the whole thing together in less than 30 minutes and the results will be winning you praise for many Valentine’s Days to come.

caprese.jpg

Makes 6 – 1 oz. servings
Prep Time: 15 minutes
Cooling Time: 20 minutes

Ingredients for the Balsamic Reduction:


1 Cup Balsamic Vinegar

Ingredients for the Chocolate Vinaigrette:

1/2 Cup Extra Virgin Olive Oil

1/4 Cup Choclatique Ebony Dark Chocolate Pastilles

1/3 Cup Balsamic Reduction

1/2 Teaspoon Kosher Salt

1/4 Teaspoon Freshly Ground Black Pepper (About 5 Turns on a Grinder)

1 Tablespoon Extra Fine Granulated Sugar

2 Tablespoons Balsamic Vinegar Reduction

Ingredients for the Caprese Salad:

6 Slices Large Beefsteak Tomato

6 Slices Fresh Mozzarella

2 Tablespoons Chocolate Vinaigrette

1/2 Teaspoon Fresh Cracked Black Pepper

1/2 Teaspoon Sea Salt

10 Leaves Fresh Basil

Directions for the Balsamic Reduction:

1. Place the vinegar in a small sauce pan and bring to a boil.

2. Reduce heat to medium-low and simmer until reduced by about two-thirds.

3. Set aside and let cool to room temperature. Once cooled, the reduction should be a light syrup consistency.

Directions for the Vinaigrette:

1. Place the olive oil in a glass bowl and heat in a microwave for 45-60 seconds.

2. Add the chocolate to the olive oil and whisk together until they form a smooth emulsion. Set aside and cool to room temperature.

3. In a small bowl, combine the salt, pepper, sugar and balsamic vinegar reduction. Whisk until the sugar is dissolved.

4. While whisking, slowly drizzle the cooled oil mixture into the vinegar reduction.

5. Hold at room temperature and set aside.

Assembling the Salad:

1. Starting with tomato, alternate slices of tomato and mozzarella on a dinner plate. Three slices of each for each serving.

2. Season with the salt and pepper.

3. Drizzle one tablespoon of the vinaigrette over and around the tomatoes and mozzarella.

ChefSecret: An easy way to see if your vinegar has reduced enough is to dip the back of a metal spoon into the vinegar and let it cool for a minute. Then run your finger along the back of the spoon to check its consistency. If the swipe mark holds without running at all, then your vinegar is ready. The French say that your sauce has reached the nappé stage.


Spiced Buttermilk Pancakes With White Chocolate Cherry Topping

I love my delicious spiced buttermilk pancakes when they're dotted with lots of butter and soaked with real maple syrup. I can’t stand the taste of those artificial maple-flavored pancake syrups—it’s got to be the real thing or nothing. But I decided to dress them up for Valentine’s Day and give these buttermilk pancakes the Choclatique Kiss.

It starts and ends with Choclatique’s Snowy White Chocolate. You’ll discover pancakes that are so light and fluffy they’ll float off the plate. To give it that special touch I formed my pancakes in a 6-inch heart-shaped mold that I purchased at Sur la Table for about $9. It was a worthwhile purchase as I found other things to use it for in this Valentine’s Day collection of recipes. The extra special bonus was it is made in America… Gardena, California.

 Instead of butter and syrup I topped these pancakes with a white chocolate-cherry ganache. Don’t let that word scare you away—it’s simply half and half, white chocolate and canned cherry pie filling. I purchased Comstock Cherry Pie Filling because it has the best ratio of cherries to sauce. I guarantee this morning recipe will pay big Valentine’s Day benefits for years to come. This recipe is also suitable for weekends and birthdays.

spiced-buttermilk-pancakes.jpg

Makes 8 to 10 six-inch heart shaped pancakes

Prep Time: 20 minutes
Cooking Time: 20 minutes
Ready In: 40 minutes

Ingredients for the Topping:

1 Cup Half and Half

1 Cup Choclatique White Chocolate Pastilles

1 Can (21-ounces) Cherry Pie Filling

1/2 Cup Granulated Sugar

1/2 Teaspoon Lemon Juice

1/4 Teaspoon Kosher Salt

Ingredients For the Pancakes:

2 Cups Bisquick Baking Mix (yes, it’s okay to use Bisquick; I do)

2 Large Eggs

1 Cup Buttermilk (see ChefSecret below)

1/4 Cup Milk

1 Tablespoon Granulated Sugar

1 Teaspoon Ground Cinnamon

1/4 Teaspoon Ground Cardamom

1/8 Teaspoon Ground Nutmeg

1/4 Cup Choclatique White Chocolate Curls

Directions:

1. Combine the half and half and white chocolate in a microwave safe bowl. Microwave for 60 seconds and stir to combine completely. If needed, heat for additional 15 second bursts to achieve a perfectly smooth consistency.

2. Add the cherry pie filling, sugar, lemon juice and salt to the white chocolate and stir until well combined. Cover and set aside.

3. Combine the Bisquick, eggs, buttermilk, milk, sugar and spices in a mixing bowl and stir until just combined. The batter should be slightly lumpy.

4. Brush a little butter on the hot griddle.

5. On a griddle over medium heat, scoop 1/2 cup of the batter for each pancake (into the heart form if using) onto the griddle. When the batter starts to bubble on the top and the edges start to dry slightly flip the pancake and cook until golden brown.

6. Finished pancakes can be kept in a warm oven until all the batter has been used.

7. Microwave the cherry filling to your desired temperature and drizzle over your hot pancakes!

ChefSecret: Do not over mix your batter. The batter for your buttermilk pancakes should not be beaten smooth; it should have small to medium lumps in order to make really light and fluffy pancakes with lots of buttery flavor! If you don't have buttermilk, just add 1 tablespoon of white vinegar or lemon juice to a 1 cup measure then add milk to the one-cup mark. Let it stand for a few minutes before you use it in the pancake batter.


White Chocolate-Strawberry Bellini

My White Chocolate-Strawberry Bellini is the Valentine’s Day breakfast beverage of champion lovers! The Bellini [behl-LEE-nee] was invented by Giuseppi Cipriani 1943 (in the middle of World War II) at the famous Harry’s Bar in Venice, Italy. It was named after a painter, Giovanni Bellini. Harry’s Bar has a little bit of Hemingway history and is definitely a place to visit when in Venice—it’s a legend.

Save a lot of time by making the white chocolate ganache well ahead of time. It has lots of uses and will keep in the refrigerator for a couple of months if you don’t use it all or steal tastes of it first.

strawberry-bellini.jpg

Makes 4 bellinis

Prep Time: 25 minutes
Cool Time: 2 hours
Ready In: 40 minutes

Ingredients for the White Chocolate Ganache:

2 Cups Heavy Whipping Cream

1/4 Cup Light Corn Syrup (Karo Syrup)

1/4 Teaspoon Table Salt

1 Pound Choclatique Snowy White Chocolate Pastilles

2 Teaspoon Pure Vanilla Extract

Ingredients For the Bellini:

1/4 Cup Prepared White Chocolate Ganache

1/4 Cup Strawberry Nectar, Such as Kern’s

1 Pint Fresh Strawberries

1 Bottle Prosecco, Champagne or Other Sparkling Wine


Directions For the White Chocolate Ganache:

1. In a large, heavy saucepan, bring the cream, Karo Syrup and salt to a boil over medium-high heat. Whisk until blended. Remove the pan from the heat.

2. Immediately add the chocolate and the vanilla to the pan and whisk until smooth. Set aside for about 2 hours to cool completely, whisking every 15 minutes or so to keep the ganache in emulsion.

3. When cool, transfer the ganache to a rigid plastic or glass container, cover, date and refrigerate overnight before using.


Directions For the Bellini:

1. Combine 1/4 cup of the ganache and strawberry nectar and stir until smooth.

2. Finely dice half the strawberries, reserving the other half for garnishing.

3. Spoon 2 tablespoons of the strawberry ganache mixture into the bottom of a champagne flute, then add 1 tablespoon of the diced strawberry.

4. Slowly and carefully fill the glass with the Prosecco.

ChefSecret: Prosecco is an inexpensive dry Italian, sparkling white wine made from Glera grapes. The name is derived from the Italian village of Prosecco near Trieste, Italy. The grapes originated in Prosecco, but are now produced in the regions of Veneto and Friuli Venezia Giulia, traditionally mainly around Conegliano and Valdobbiadene, in the hills north of Treviso. Prosecco is the main ingredient of the Bellini Cocktail and is a less-expensive substitute for Champagne.


Valentine's Chocolate Bagel

The original roll-with-a-hole design is hundreds of years old. Bagels are hand-shaped to form a ring of yeast raised wheat dough, which is first boiled for a short time in salted, sweetened water and then baked. But being an unabashed chocolatier I have no shame and added a taste of chocolate to the old standard recipe. The finished result is a dense, chewy, chocolate-flavored interior with a browned and crisp exterior. While ordinary bagels are often topped with seeds baked on the outer crust, I improvised with a coating of raw sugar giving each bagel a brûlée-style crust that is irresistible—just like me. Hey give me a break, it’s Valentine’s!

chocolate-bagel.jpg

Makes 8 to 10 bagels
Prep Time: 30 minutes
Proof Time: 2 hours 15 minutes
Bake Time: 30 minutes
Ready In: 3 hours 15 minutes

Ingredients :

3 Cups Bread Flour, Divided in Half

2 Teaspoons Malt Powder

1/4 Cup Choclatique Rouge Unsweetened Cocoa Powder

1 1/2 Teaspoons Active Dry Yeast

1 1/4 Cups Warm Water

1 1/2 Teaspoons Salt

1/3 Cup Choclatique Semi-Sweet Mini Chocolate Chips

2 Tablespoons Granulated Sugar

1 Teaspoon Cornmeal, or As Needed To Prevent Sticking

8 Cups Boiling Water

1 Tablespoon Salt

2 Teaspoons Honey

1 Large Egg, Beaten

1/2 Cup Crystalline or Raw Sugar

Directions:

1. Combine half of the flour with the malt, cocoa powder, yeast and warm water in the bowl of a stand mixer. Cover and set aside at room temperature until foamy and doubled in size, about 30 minutes.

2. Stir in the salt, chocolate chips, sugar and the second half of the flour into the flour-water mixture. Knead with the dough hook of the stand mixer until it forms into a smooth, elastic ball that pulls away from the sides. This will take about 10 minutes.

3. Flour your hands, remove the dough and gently form it into a ball. Place it back in the bowl, cover and let rise in a warm place until doubled in size, about 1 hour 15 minutes.

4. Divide dough into 8 equally-sized pieces, about 3.5 ounces each. Form each piece into a ball and poke a hole in the center, stretching to create an open and even-sized hole. Place on a floured surface, sprinkle with additional flour, cover with plastic and let rest for 30 minutes.

5. Preheat oven to 400º F.

6. Sprinkle a baking sheet with cornmeal.

7. Bring 8 cups water, 1 tablespoon salt and honey to a boil in a wide, deep pan. Working in batches, boil 2 to 3 bagels for 2 minutes per side. Transfer to a wire rack to drain.

8. Place bagels on the parchment-lined baking sheet. Brush with beaten egg and dip the tops into a small plate with the crystalline sugar. (I sometimes add a tablespoon of ground cinnamon to the raw sugar topping to get an extra measure of flavor).

9. Bake in the preheated oven for about 25 to 30 minutes.

ChefSecret: You can make the dough a day in advance and let it slowly rise in the refrigerator overnight. Before boiling let it set out long enough to come to room temperature. Boiling is the way to get that old-fashioned New York bite.


White Chocolate Cherry Valentine’s Cookies

White chocolate and cherries seem to belong together for Valentine’s Day, or is that just me? I love the combination of the red and white colors, not to mention the flavors. I wanted to make a cookie that was different. Yes, chocolate chip or peanut butter cookies are delicious, but sometimes you need a little something else. So I did some experimenting in the kitchen and I came up with these. I hope you enjoy them, we did—they didn’t last long here!

white-chocolate-cherry-cookies.jpg

Makes 36 cookies
Prep Time: 15 minutes
Bake Time: 11-12 minutes
Cool Time: 10-15 minutes

Ingredients:

1 Cup Unsalted Butter, softened

1/2 Cup Granulated Sugar

1/4 Cup Brown Sugar

1 Large Egg

1 Teaspoon Pure Almond Extract

1 1/2 Teaspoons Baking Soda

1/2 Teaspoon Salt

2 Cups All-purpose Flour

10 Ounce Jar Maraschino Cherries, Drained and Finely Chopped (I used my blender)

2 Cups Choclatique White Chocolate Chips

Directions:

1. Preheat oven to 375º F.

2. Beat the butter, sugars, egg and almond extract until creamy.

3. Mix the soda, salt and flour together and add to the wet ingredients (the dough will be thicker than most cookie doughs until you add the cherries).

4. Add in the cherries and mix well.

5. Fold in the chocolate chips.

6. Spoon onto an ungreased cookie sheet (about 2 tablespoons each leaving enough room to allow the dough to spread when baking).

7. Bake for 11 to 12 minutes, cool for 3-4 minutes on pan and then cool on a rack.


White Chocolate Grasshopper

A grasshopper is made with crème de menthe. My White Chocolate Grasshopper is made with crème de menthe and white chocolate ganache. Crème de menthe is a mint-flavored liqueur. Its flavor is typically made with Corsican mint. It is available colorless and, most typically green. Both varieties have similar flavors and can be used interchangeably.

Crème de menthe is the main ingredient in several cocktails such as a Stinger or Grasshopper. It can also be served as an after-dinner drink. Some people use it in food recipes as a flavoring.

The Grasshopper is a sweet, mint-flavored, after-dinner drink. The name of the drink is derived from its green color, which is provided by the crème de menthe. The drink originated at Tujague’s, the 2nd oldest restaurant in New Orleans located in the heart of the French Quarter, facing the historic French Market. The Grasshopper gained popularity during the 1950s and 1960s throughout the American South.

So how did we improve on the best? I added a little white chocolate ganache to the recipe. Our white chocolate ganache has several uses in our Valentine’s Day recipes. If you have the White Chocolate Ganache, made it only takes about 5 minutes to make this drink. So make enough ganache to make sure you can try it in everything. Be creative and see what you can come up with. I’d love to hear some of your creative ideas.

white-chocolate-grasshopper.jpg

Makes 4 drinks
Prep Time: 25 minutes
Cool Time: 2 hours
Ready In: 40 minutes

Ingredients for the White Chocolate Ganache:

2 Cups Heavy Whipping Cream

1/4 Cup Light Corn Syrup (Karo Syrup)

1/4 Teaspoon Table Salt

1 Pound Choclatique Snowy White Chocolate Pastilles

2 teaspoon pure vanilla extract

Ingredients for the White Chocolate Grasshopper:

3 Oz. Crème de Menthe

3 Oz. Crème de Cacao

1/2 Cup White Chocolate Ganache

6 Generous Scoops Vanilla Bean Ice Cream

1 Tablespoon Choclatique White or Dark Chocolate Curls

Directions for the White Chocolate Ganache::

1. In a large, heavy saucepan, bring the cream, Karo Syrup and salt to a boil over medium-high heat. Whisk until blended. Remove the pan from the heat.

2. Immediately add the chocolate and the vanilla to the pan and whisk until smooth. Set aside for about 2 hours to cool completely, whisking every 15 minutes or so to keep the ganache in emulsion.

3. When cool, transfer the ganache to a rigid plastic or glass container, cover, date and refrigerate overnight before using.

Directions for the Grasshopper:

1. Combine the crème de menthe, crème de cacao, white chocolate ganache and ice cream in a blender.

2. Blend until smooth.

3. Garnish with the white or dark chocolate curls.

ChefSecret: You can make your own Crème de Menthe by steeping dried peppermint leaves in grain alcohol for two or three weeks; filter it 3 times using coffee filers; add simple sugar to taste.


Better-Than Paradise Dark Chocolate Ganache Muffins

In Nora Ephron’s movie, "Julie and Julia" with Meryl Streep and Amy Adams, I had to laugh at the scenes relating to the cooking discipline at Le Cordon Bleu, which were so reminiscent of my own experiences at that famed academy. During our baking semester, we had several classes on muffins. I found that the recipes taught produced heavy, paperweight-like scones, not at all like the lighter New England–style muffins I was accustomed to. I felt compelled to develop my own recipe, which is definitely better than Paris or Paradise. The instructor insisted that they were “très bon!”

Makes 18 muffins
Prep Time: 10 minutes
Baking Time: 15 to 17 minutes
Cooling Time: 10 minutes
Level: **

Special Toolbox:
• 18 paper or foil muffin cup liners (21/2 inches in diameter)
• muffin tins for 18 muffins
• wooden spoon
• cake tester
• wire cooling rack

Ingredients

2-1/2 Cups All-Purpose Flour

1 Cup Sugar

1/4 Cup Unsweetened Dutch-Processed Cocoa Powder

2 Teaspoons Baking Powder

1/4 Teaspoon Salt

1-1/2 Cups Half-and-Half

6 Tablespoons Unsalted Butter, Melted

2 Large Eggs, Lightly Beaten

1 Cup Hot Fudge Ganache


Directions:

1. Preheat the oven to 400°F.

2. Line 18 muffin cups with paper or foil liners, or butter and lightly flour the muffin cups.

3. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt.

4. Stir in the half-and-half, butter, and eggs until barely mixed. The batter may appear to be lumpy with streaks of flour.

5. Spoon the batter into the muffin cups, filling each about one-third full.

6. Top each with about 3/4 tablespoon of the Hot Fudge Ganache and then top with additional batter to fill the cups two-thirds full.

7. Bake for 15 to 17 minutes or until a cake tester comes out clean.

8. Cool the muffins on a wire rack.

ChefSecret: To have the lightest, fluffiest muffins, be very careful not to over mix the batter, which will make the muffins tough.


Chili-Day Chocolate Cookies

Chocolate and Chili go so well together. Here is a winter-day favorite that brings out the flavors of the deep, dark chocolate, coffee, chili and spices. It is a marriage made in heaven and one that will warm the cockles of your heart. Oh, these are equally yummy during the spring and summer.

Makes 18 muffins
Prep Time: 15 minutes
Cook Time: 15 minutes
Ready in 50 minutes
Servings: 12

Ingredients

2-1/2 Cups All-Purpose Flour

1/2 Cup Dried Currants or Raisins

2 Tablespoons Kahlua® Liqueur

2 Teaspoons Cold Strong Coffee

4 Ounces Choclatique Ebony Bittersweet Chocolate Dark Chocolate

2 Ounces Choclatique Midnight Unsweetened Baking Chocolate

3 Tablespoons Unsalted Butter

1/2 Cup All-Purpose Flour

1/4 Teaspoon Baking Powder

1/4 Teaspoon Salt

1/4 Teaspoon Ground Cinnamon

1/2 Teaspoon Freshly Ground Black Pepper

1/8 Teaspoon Cayenne Pepper

2 Eggs at Room Temperature

3/4 Cup Sugar

2 Teaspoons Pure Vanilla Extract

1 Cup Choclatique Dark Chocolate Chips


Directions:

1. Preheat oven to 350ºF.

2. Line 2 baking sheets with parchment paper sprayed with pan release.

3. Combine the currants, coffee liqueur and coffee in a small saucepan; bring to a simmer over medium heat and remove from heat immediately.

4. Combine the bittersweet chocolate, unsweetened chocolate, and butter in a bowl and heat in a microwave oven set on medium at 15 second intervals stirring just until the chocolate melts. Be careful not to burn. Set aside.

5. Stir together the flour, baking powder, salt, cinnamon, black pepper, and cayenne pepper in a bowl; set aside.

6. In a separate large mixing bowl, whisk the eggs and sugar together until light and fluffy and pale yellow in color, about 5 minutes. Add the vanilla extract; stir.

7. Beat the melted chocolate into the egg mixture until well combined.

8. Pour the currants and chocolate chips into the mixture; then fold in the flour mixture and stir until evenly combined.

9. Scoop 2-tablespoon (or use a 340 scoop) portions onto the prepared baking sheets with enough space between so they do not run together—they will spread on the sheet.

10. Bake until barely set, about 12 minutes.

11. Allow to cool on the sheets until they set slightly, about 5 minutes, before transferring to a rack to cool completely.


Choclatique Amaretti Cookies

amaretti-cookies.jpg

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:

1. Preheat oven to 300º F.

2. Line baking sheets with parchment paper.

3. In a food processor, grind the almonds into a fine meal. Add the sugar, cocoa powder and continue to process for another 15 seconds.

4. Finally, add egg whites and almond extract, continue to process until a smooth dough forms around the blade.

5. 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.

6. Allow cookies to cool completely on the paper before removing.

7. Store in a cool, dry place.


Choclatique Chocolate Pâté

Chocolate Pâté

Chocolate Pâté was one of our favorite dark chocolate desserts from The Palm Grill, our restaurant in Burlingame, California. It is 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.


Serves 8-12

Ingredients

16 Ounces Dark Chocolate (Choclatique Private Reserve 64% or Ebony 72%)

4 Ounces Sugar

1/2 Cup Water

7 Egg Yolks, Room Temperature

1/4 Cup Cognac or Brandy

1 Cup Heavy Cream

Directions:

1. Prepare a 4 1/2 x 8 1/2-inch loaf pan by buttering the bottom and sides and lining with parchment or waxed paper.

2. Melt dark chocolate in a glass bowl over simmering water. Remove from heat when melted.

3. Beat egg yolks until thickened, light yellow and creamy.

4. Meanwhile, combine sugar and water and boil to 240ºF.

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 over night.

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.

13. Decorate with fresh fruit, toasted hazelnuts or butter-sautéed blanched almonds or simply enjoy it just the way it is.
 


Choclatique Dipped Stuffed Figs

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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 of 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 White Chocolate Raspberry Cheesecake

Prep Time: 30 Minutes
Baking Time: 55 Minutes
Yield: 16 Servings

I got an e-mail for Susan Johnson one weekend asking for a recipe for a great white chocolate cheesecake. Susan buys Choclatique Snowy White Chocolate by the pounds. It just so happened that Chef Wayne and I have been working on just that recipe for my new cookbook Chocolate Out of the Box. I thought that we came up with a real winner, but don’t take my word for it, this is the note I got back from Susan.

Dear Ed: I hope you receive the attached picture and I hope it meets with your approval! My son-in-law ate a good 1/4 of the cake this afternoon. He gave it a “thumbs up.” I am so glad I asked you for the recipe. I am going to make it once again, but try a different twist. If that turns out as marvelous as this one, I will send you a picture as well. The oven temperature was perfect! It was done in 55 minutes. Instead of removing it from the oven I let it stay in with the oven door slightly ajar. It was excellent.

White Chocolate Raspberry Cheesecake

Ingredients for the Crust

1 Cup Pecans

2 Cups Graham Cracker Crumbs (7 Ounces)

1/2 Stick Melted Unsalted Butter

7 Egg Yolks, Room Temperature

Ingredients for the Filling

8 Ounces Choclatique Snowy White Chocolate (33%)

4 (8-Ounce) Packages Cream Cheese, Room Temperature and Softened

1/2 Cup Tablespoons Sugar

4 Whole Large Eggs

2 Large Egg Yolks

2 Tablespoons Corn Starch

1 Teaspoon Real Vanilla Extract

2 Cups Fresh Raspberries

Garnish: Fresh Raspberries and Raspberry Coulis

Directions for the Crust:

1. Finely grind pecans and graham cracker crumbs in a food processor and slowly add butter, processing until combined.

2. Press over bottom and up the sides of a 10-inch springform pan which has been wrapped with aluminum foil. (This keeps the water out of the springform pan)

Directions for the Filling:

1. Preheat oven to 350ºF.

2. Melt white chocolate in metal or glass bowl set over a saucepan of barely simmering water, stirring until smooth, and remove from heat.

3. Beat cream cheese with an electric mixer at medium speed until fluffy.

4. Add and beat in the sugar.

5. Add whole eggs and yolks, one at a time, beating well at low speed and scraping down bowl after each addition.

6. Beat in corn starch and vanilla extract until just combined (do not over mix).

7. Then drizzle in the melted chocolate in a slow stream, beating until filling is well combined.

8. Arrange the raspberries in a single layer over crust and pour filling into crust.

9. Place the springform pan in the middle a roasting pan and add boiling water so that it comes up one third of the way on the springform pan.

10. Bake in middle of oven until cake is set 3 inches from edge but center is still wobbly when pan is gently shaken, about 55 minutes.

11. Cool cheesecake completely in pan on a rack. The cake will continue to set as it cools.

12. Run a thin knife around edge of cake to loosen, refrigerate for about 4 hours.

13. Garnish with fresh raspberries, raspberry coulis and whipped cream (and a mint leaf only if you must).
 


Chocolate Cake Doughnuts

Makes about 16 3-inch Doughnuts

Ingredients

2 2/3 Cups All-Purpose Flour

1 Cup Choclatique Red (Rouge) Cocoa Powder (Unsweetened)

2 Teaspoons Baking Powder

1/2 Teaspoon Salt

4 Large Eggs

1 Teaspoon Pure Vanilla Extract

1/2 Teaspoon Pure Almond Extract

1 1/2 Cups Sugar

1/3 Cup Buttermilk

3 Tablespoons Unsalted Butter, Melted

3 Tablespoons Choclatique Private Reserve Dark Chocolate, Melted

10 Cups Vegetable Oil for Frying

Chocolate Glaze (recipe follows)

Directions:

1. In a bowl, sift the flour, cocoa powder, baking powder, and salt.

2. In a small bowl, whisk the eggs, vanilla and almond extracts, sugar, buttermilk, and melted butter until well blended. Stir into dry ingredients until well blended. Do not over mix.

3. Chill until cold, 1 hour to 3 hours.

4. Scrape the dough onto a floured work surface. With floured hands, pat dough out to about 1/2 inch thick. With a 3-inch doughnut cutter, cut out doughnuts. Pat together scraps of dough and cut again. Place doughnuts on a well-floured baking sheet.

5. Fill a 5- to 6-quart pan with vegetable oil and heat to 375°. Place one doughnut at a time onto a wide spatula and gently slide into oil, frying up to three at a time. Cook, turning once, until puffy and cooked through, 3 to 4 minutes total (to check timing, cut first one to test). With a slotted spoon, transfer doughnuts to paper towels to drain. Repeat to fry remaining doughnuts.

6. When cool enough to handle, dip the top half of each doughnut in warm chocolate glaze and place on a plate. Let stand until glaze is set, about 30 minutes before serving.

Chocolate Doughnut Glaze

Makes enough glaze for 16 or more doughnuts

Ingredients

1/2 Cup Unsalted Butter

1/4 Cup Whole Milk, Warmed

1 Tablespoon Choclatique Black Onyx (Dark) Cocoa Powder (Unsweetened)

1 Tablespoon Light Corn Syrup

2 Teaspoons Pure Vanilla Extract

1/2 Teaspoon Pure Almond Extract

4 Ounces Choclatique Private Reserve Dark Chocolate, Chopped

2 Cups Confectioners' Sugar, Sifted

Directions:

1. Combine the butter, milk, cocoa powder, corn syrup and vanilla and almond extracts in medium saucepan and heat over medium heat until butter is melted and the cocoa powder is fully absorbed. Decrease the heat to low, add the chocolate, and whisk until melted.

2. Turn off heat, add the confectioner’s sugar, and whisk until smooth. Place the mixture over a bowl of warm water and dip the doughnuts immediately. Allow the glaze to set for 30 minutes before serving.
 


Chocolate Covered Cherries

Chocolate Covered Cherries

I like to marinate my cherries in brandy, Kirsch or Grand Marnier for a minimum of 2 days—longer is much better. I like to wait 3 to 4 weeks before eating them to allow the enzymes to work their magic and liquefy the fondant. For the best results, please follow the recipe exactly as stated.

Ingredients

50 Marinated Maraschino Cherries with Stems, Well Drained

4 Cups of Brandy, Kirsch or Grand Marnier

3 Tablespoons Butter, Room Temperature

3 Tablespoons Light Corn Syrup

1/4 Teaspoon Salt

1/2 Teaspoon Brandy

2 Cups Sifted Confectioners’ Sugar

1 1/2 Pounds Dipping Chocolate Couverture, Choclatique Private Reserve Dark Chocolate (64%), Choclatique Prestige Milk Chocolate (32%), or Choclatique Snowy White Chocolate (33%)

Directions:

1. Prepare in advance: In a strainer, drain the maraschino cherries for about 2 hours; then marinate them with the liquor of your choice for a minimum of 2 days (longer is better).

2. Using an electric mixer, combine the butter, corn syrup, salt and brandy in a large mixing bowl blending until smooth; about 5 minutes. Slowly add confectioners’ sugar and mix well for another 5 minutes to create the fondant. Knead the fondant by hand until smooth, silky and shiny; wrap in wax paper and chill for 30 minutes.

3. In the meantime, drain the cherries. When the fondant has set, carefully shape a flattened marble-size piece of fondant around each cherry; place on wax paper-lined tray. Chill the wrapped cherries until firm, about 2 hours.

4. Melt the chocolate and temper accordingly. Holding the cherries by their stems, dip each cherry in tempered chocolate and place on a wax paper-lined tray. Store in a covered container in a cool, dark place for 3 to 4 weeks to fully “ripen” and to attain the “liquidy” center.


The Chocolate Doctor's Easy-to-Make Chocolate Cupcakes

easy-to-make-chocolate-cupcake.jpg

Makes 12-14 Cupcakes

Total Time: 35 minutes
Prep Time: 10 minutes
Baking Time: 20-22 minutes

Ingredients

1/4 Pound (1 Stick) Butter, Room Temperature

1 1/4 Cups Granulated Sugar

2 Eggs, Room Temperature

3/4 Cup All-purpose Flour

1 Teaspoon Baking Powder

1/4 Teaspoon Salt

1/2 Cup Unsweetened Cocoa Powder, Choclatique Rouge Cocoa Powder

1/2 Cup Whole Milk

1 Teaspoon Pure Vanilla Extract

Note: Use the best cocoa powder you can afford; it makes a difference.

Directions:

1. Preheat the oven to 400º F, then turn it down to 350º F just prior to baking.

2. Using an electric mixer fitted with a whisk, cream the butter until it is soft, then add the sugar. Beat about 4 minutes longer until light and fluffy.

3. Add the eggs, one at a time beating until they are well combined.

4. In a separate bowl, combine the dry ingredients and whisk to incorporate them.

5. Add 1/3 of the dry ingredients to the butter and sugar and beat it just to combine. Add 1/2 of the liquids (milk and vanilla), scrape down bowl and beat to combine. Continue adding the dry and wet ingredients alternately. Finish with the dry ingredients. Do not over-mix.

6. Fill muffin tins 2/3’s of the way and bake for about 20-22 minutes. Allow to cool before decorating.


Old Fashioned, Delicious Chocolate Buttercream Frosting

Ingredients

1/4 Pound (1 Stick) Butter, Softened

1/2 Cup Unsweetened Cocoa Powder, Choclatique Rouge Cocoa Powder

4 Cups Confectioner’s Sugar

1/4 Cup Whole Milk, Plus A Few Tablespoons To Adjust Consistency

1 Teaspoon Pure Vanilla Extract

Directions:

1. Beat the butter and the cocoa until smooth, then add the sugar 1 cup at a time, beating with each addition.

2. Add the milk and the vanilla extract and beat for about 3 minutes.

3. Using a disposable pastry bag pipe the frosting on top of the cupcakes.

4. “Sprinkle” with Choclatique White or Dark Chocolate Curls & Real Chocolate Decoratifs.


The Chocolate Doctor's Fast and Frivolous Chocolate Mug Cake

fast-and-frivolous-chocolate-mug-cake.jpg

There isn’t a dessert you can make that will be ready faster than this. It’s so easy you can make one every night to order. And, the orders will be coming in.

Serves 1 to 2

Total Time: 5 minutes
Prep Time: 2 minutes
Cook Time: 3 minutes

Ingredients

4 Tablespoons All-Purpose Flour

4 Tablespoons Granulated Sugar

2 Tablespoons Choclatique Rouge Unsweetened Cocoa Powder

1 Large Egg, Beaten

3 Tablespoons Whole Milk

3 Tablespoons Salted Butter, Melted

3 Tablespoons Choclatique Dark Chocolate Chips

1/4 Teaspoon Pure Vanilla Extract

1 Large Coffee Mug

Directions:

1. Add the flour, sugar and cocoa into a mug and mix well.

2. Add the egg and mix thoroughly.

3. Pour in the milk and melted butter and mix well.

4. Add the chocolate chips and vanilla extract and mix again.

5. Put the mug in the microwave and cook for 3 minutes on high.

6. The cake will rise over the top of the mug, but don’t be alarmed. Allow to cool a little and tip out if desired.


The Chocolate Doctor's No-Bake Chocolate Peanut Butter Squares

no-bake-chocolate-peanut-butter-squares.jpg

This is one of those habit forming Authentically American favorites that everyone remembers from their childhood—only better. It has a layer of creamy sweet peanut butter topped with jelly and a layer of chocolate. It is similar to those famous peanut butter cups you find in an orange wrapper, but with an added treat of the grape jelly. This recipe is quick and simple to make, requires no baking and is luscious and fulfilling every time.

Makes 24 squares

Total Time: 45 minutes
Prep Time: 15 minutes
Refrigeration Time: 30 minutes

Ingredients

1/2 Pound (2 Sticks) Salted Butter

2 Cups Creamy Peanut Butter (I Prefer Skippy)

3 Cups Confectioners’ Sugar

1 1/2 Cups Graham Cracker Crumbs

1/2 Cup Concord Grape Jelly (I Prefer Smucker’s)

2 cups (12 ounces) Choclatique Dark Chocolate Chips

Directions:

1. Melt 1/4 pound (1 stick) of the butter in medium saucepan over low heat. Remove from heat.

2. Using a wooden spoon, stir in the peanut butter, confectioners’ sugar and graham cracker crumbs. This will make a stiff dough for the base.

3. Spread dough in a lightly greased 9 x 13-inch baking dish. Press down evenly.

4. Next, evenly spread the jelly over the graham cracker base. Refrigerate while making the next steps.

5. Melt remaining 1/4 pound (1 stick) of butter over low heat or in a microwave oven.

6. Add the chocolate chips and continue to heat.

7. When the chocolate is soft, stir gently. Continue heating until lumps are all melted.

8. Stir, and then spread this mixture over the peanut butter layer.

9. Refrigerate for 30 minutes, and then cut into squares. Store covered in the refrigerator.


The Chocolate Doctor's Old Fashioned Chocolate Cheesecake

chocolate-cheesecake.jpg

I was once told that you should never serve cheesecake of chocolate with a seafood dinner. This admonishment never stopped the owner of the famous Palm Restaurant in New York City. They always had a great New York Cheesecake and something chocolate on the menu. When I opened the original Fanny’s Fish Market in Foster City I figured, “What the heck—go for it” and went for them both. Here is the simplest and most delectable cheesecake in my recipe box that goes well with everything even as a great dessert after a fish or lobster dinner.

Serves 12 to 16

Total Time: 2 hours 15 minutes (lots of waiting time)
Prep Time: 15 minutes
Bake Time: 50 to 60 minutes, plus 60 minutes resting time
Cooling Time: 12 to 24 hours

Ingredients

9 oz. (1 box) Thin Chocolate Wafers, Finely Crushed

1/2 Cup Salted Butter, Melted

1 Cup Heavy Whipping Cream

2 Cups (12 Ounces) Choclatique Dark Chocolate Chips

1/4 Cup Granulated Sugar

2 Tablespoons Choclatique Black Onyx Unsweetened Cocoa Powder

16 Oz. Cream Cheese, Softened

3 Large Eggs

1 Teaspoon Pure Vanilla Extract

1/2 Cup Heavy Whipping Cream, Whipped

2 Tablespoons Choclatique Dark Chocolate Curls

Directions:

1. In a large bowl, combine chocolate wafer crumbs and butter. Spray the bottom of a 10-inch springform pan with flavorless vegetable spray. Pat firmly into a 10-inch springform pan, covering the bottom and 3-inches up sides. (You can use the back of a spoon or a drinking glass to squeeze the crust into every nook and cranny.) Chill.

2. Preheat oven to 300º F.

3. Heat the cream in a microwave oven (do not boil). Pour the hot cream over the chocolate chips. Stir until the chocolate chips are melted and the mixture is smooth. Set aside.

4. In a large bowl, cream the sugar and cocoa powder with the cream cheese beating until creamy. Add the eggs, one at a time, beating well after each addition. Add the chocolate mixture and vanilla, mixing until blended. Pour into the prepared crust.

5. Bake at 300º F. for 50 to 60 minutes. The filling should be slightly jiggly. Don’t worry, the cake will firm up when chilled.

6. Turn the oven off. Let the cheesecake stand in the oven with door ajar for about 1 hour. Remove, cool completely.

7. Chill the cheesecake for 12 to 24 hours. When ready to serve, remove the cheesecake from the springform pan. To finish, decorate the edges of the cheesecake with whipped cream and sprinkle with chocolate curls.

ChefSecret: To make an extra smooth cheesecake wrap the bottom of the springform pan with plastic wrap and foil to prevent leaking during baking before filling with the cake batter. After filling put the springform pan in a large roasting pan and set it on the extended middle rack of the oven. Pour enough boiling water into the roasting pan to come about halfway up the sides of the cheesecake pan; the foil and plastic wrap will keep the water from seeping into the cheesecake. Bake at 325º F.


Chocolate Krisps

chocolate-krisps.jpg

Prep Time: 15 minutes
Baking Time: 8-10 minutes
Ready in: 90 minutes
Yield: 6 dozen

Ingredients

1 Cup Granulated Sugar

1 Cup (2 Sticks) Unsalted Butter, Softened

1 Large Egg

2 Teaspoons Pure Vanilla Extract

1-1/2 Cups All-purpose Flour

1/2 Cup Choclatique Rouge Unsweetened Cocoa Powder

1/2 Teaspoon Baking Soda

1/2 Teaspoon Cream of Tartar

6 Tablespoons Granulated Sugar (For Rolling)

Directions:

1. Measure all ingredients and have at your side.

2. In a medium bowl, cream together the butter and sugar. Add the egg and vanilla; continue to cream until smooth.

3. Sift together the flour, cocoa powder, baking soda, and cream of tartar; stir into the creamed mixture until well blended.

4. Refrigerate dough for at least 1 hour.

5. Preheat oven to 375º F.

6. Roll dough into 1 inch balls and coat with sugar. Place onto a baking sheet. Cookies should be at least 2 inches apart.

7. Using the bottom of a glass, press the cookies down slightly.

8. Bake for 8 to 10 minutes on the top rack, until the tops have slightly cracked. Remove from the baking sheet to cool on wire racks. Repeat with the second baking sheet to complete.


Chocolate Macarons

Macarons

Makes about 24 to 30 sandwich cookies

Prep Time: 20 minutes
Baking Time: 30 minutes
Cooling Time: 30 minutes
Assembly Time 10 minutes
Level: ***

Special Tool Box: 
• fine sieve or strainer
• electric stand mixer fitted with a whisk attachment
• 3 baking sheets
• parchment paper
• wire cooling rack

Ingredients

1 1/3 Cups (5 ounces) Blanched Almond Meal or Flour, Finely Ground

2 Cups plus 2 Tablespoons (8.5 Ounces) Confectioners’ Sugar

1/4 Cup Unsweetened *Choclatique Red Cocoa Powder, plus more for dusting

1/2 Cup (3 to 4 Large) Egg Whites, Room Temperature

1 Cup Filling of Your Choice

Directions:

1. Force the almond meal or flour, along with the powdered sugar and cocoa, through a strainer or sieve into a large bowl and whisk to blend.

2. In the bowl of a stand mixer fitted with whisk attachment whip the egg whites on low to medium speed until foamy, then increase the speed and continue just until they hold glossy, firm peaks, about 5 minutes.

3. Using a rubber spatula gently fold in the dry ingredients in 4 additions. When the dry ingredients are all incorporated, the mixture will be runny and look like a wet cake batter.

4. Spoon half the batter into a pastry bag fitted with a half-inch round tip and, keeping the bag vertical and 1 to 2 inches above the baking sheet, pipe rounds about 1 1/2 inches in diameter and 2 inches apart onto a parchment-lined baking sheet. Refill the bag and pipe macarons onto the second baking sheet. Set the rounds aside in a cool, dry place for 30 minutes to rest.

5. While waiting, place a rack in the center of the oven and preheat heat it to 425ºF.

6. Work with one baking sheet at a time. Dust the tops of the macarons lightly with sifted cocoa powder and put the baking sheet on top of a spare sheet in the oven. Slide the set-up into the oven and immediately reduce the temperature to 350ºF. Prop the door open slightly using a wooden spoon (to reduce the heat as the macarons continue to rise and dry). The heat of every oven will vary; if the oven cools too quickly, do not prop open the door and instead quickly open and close the oven door every few minutes to gently release excess heat.

7. Bake for 10 to 12 minutes, or until the macarons are smooth and just firm to the touch. Transfer the baking sheet to a cooling rack.

8. Bring the oven temperature back to 425ºF and repeat with the second baking sheet of macarons.

9. As soon as the oven has been reset, and leaving the macarons on the parchment, lift the paper at one corner and pour a little hot water onto the baking sheet underneath the paper. Tilt the sheet to evenly dampen the parchment and leave the macarons on the paper for 15 seconds. Peel them off the parchment and place them on a cooling rack. Match them up for sandwiching.

10. To fill the macaroons: Fill a pastry bag with the filling of your choice. Turn macaroons so their flat bottoms face up. On half of them, pipe about 1 teaspoon filling. Sandwich these with the remaining macaroons, flat-side down, pressing slightly to spread the filling to the edges. Refrigerate until firm, about 1 hour.

11. Pack the sandwiched cookies in a container and refrigerate for 24 hours (or for up to 4 days) before serving. This is how you achieve the wonderful texture.

12. Remove from the refrigerator 30 minutes before serving.

ChefsNote: The almond meal (or flour) should be finely ground. If the almond flour and confectioners’ sugar are a bit coarse, process them in a food processor for a finer texture before running through a strainer or sifter. Additionally, if the almond meal feels a bit moist, spread it out on a lined baking sheet and place in a 325-degree oven to dry out, about 3 to 5 minutes.

Choclatique ProductNotes: *Choclatique Red Cocoa Powder is our unsweetened lightly alkalized cocoa powder.


Chocolate Pecan Pie

Makes about 10 servings

Prep Time: 10 minutes
Cooking Time: 10 minutes
Cooling Time: 1 hour
Chilling Time: 3 to 4 hours
Level: **

Ingredients for the Crust

2 1/2 Cups All-Purpose Flour

1 Tablespoon Granulated Sugar

1/2 Teaspoon Salt

3 Tablespoons Choclatique Dark, Semi-Sweet Chocolate Mini Chips (4000-count)

1/4 Pound Unsalted Butter, Cold, Cut in 1/2-inch Pieces

1/4 Cup Vegetable Shortening, Cold, Cut 1/2-inch Pieces

2 Tablespoons Lemon Juice, Fresh

3 Ounces (1/4 Cup plus 2 Tablespoons) Very Cold Water

Ingredients for the Filling

1 Cup Light Corn Syrup

1/2 Cup Sugar

1/4 Cup Margarine or Butter, Melted

1 Teaspoon Vanilla

3 Eggs

3/4 Cup Choclatique Dark, Semi-Sweet Chocolate Mini Chips (4000-count)

1 1/2 Cups Pecan Halves

Ingredients for the Topping

3 Tablespoons Choclatique Dark, Semi-Sweet Chocolate Mini Chips (4000-count)

10 Pecan Halves

Whipped cream

Directions for the Crust:

1. Put the flour, sugar, and salt in a food processor; pulse briefly to combine.

2. Add the butter, shortening and Choclatique Dark, Semi-Sweet Chocolate Mini Chips (4000-count); pulse just until coarse crumbs form about 30 seconds.

3. Add the lemon juice and water. Pulse just until moist crumbs form.

4. Turn the dough onto a floured work surface and gently shape it into two equal disks about 4 or 5 inches in diameter.

5. Wrap in plastic and refrigerate at least 1 hour of up to 1 day.

6. Then, roll one disk (saving the second disk for another pie) of dough between two large pieces of lightly floured parchment.

7. Roll into a 14-inch-diameter round that’s about 1/8 inch thick. Remove the top sheet of parchment.

8. Gently roll the dough around the pin and position the pin over the pie pan.

9. Unroll, gently easing the dough into the pan, gently but firmly pressing the dough against the sides and bottom, taking care not to pull or stretch.

10. With scissors, trim the edge of the dough, leaving a 3/4-inch margin from the outer edge of the pan. Tuck this dough under to shape a high edge crust that rests on top of the rim. Pinch and crimp.

Directions for the Filling:

1. Preheat oven to 325ºF.

2. In large bowl, combine corn syrup, sugar, margarine, vanilla and eggs; beat well.

3. Stir in Choclatique Dark, Semi-Sweet Chocolate Mini Chips (4000-count) and pecans. Pour evenly in pie crust-lined pan.

4. Bake at 325ºF for 55 to 65 minutes or until deep golden brown and filling is set. Cover edge of crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning. Cool until completely cooled about 1 hour.

5. Line cookie sheet with waxed paper.

6. Melt 2 tablespoons reserved chocolate chips in microwave oven or in a small saucepan over low heat.

7. Dip each of 10 pecan halves in chocolate. Place on waxed paper-lined cookie sheet.

8. Refrigerate 15 to 20 minutes or until chocolate is set.

9. Garnish pie with whipped cream and chocolate-dipped pecans.

10. Store in refrigerator.
 


Chocolate-Pretzel Bars

Ingredients for the Crust

3 1/2 Cups Salted Pretzel Sticks, crushed into tiny pieces

1/4 Cup Brown Sugar

3/4 Cup Unsalted Butter, Melted

Ingredients for the Cookie Dough

3/4 Cup Unsalted Butter, at Room Temperature

3/4 Cup Granulated Sugar

3/4 Cup Dark Brown Sugar

3 Large Eggs

1 1/2 Teaspoons Real Vanilla Extract

2 1/4 Cups All Purpose Flour

1 Teaspoon Baking Soda

3/4 Teaspoon Kosher Salt

3 Cups Choclatique Milk Chocolate Chips

Directions:

1. Preheat your oven to 350º F.

2. Line a 9×13x2 baking pan with parchment paper to make it easier for you to remove the bars from the pan.

3. Combine the crushed pretzel pieces with the melted butter, stir to combine. Spread pretzel mixture over the bottom of your prepared pan and bake for 8 minutes.

4. Beat butter and sugars at medium speed until creamy. Add eggs and the vanilla, beating until just blended.

5. Combine flour, baking soda, and salt in a small bowl. Whisk until airy and gradually add the flour mixture to the sugar/egg mixture, mixing well after each addition.

6. Scrape down the sides and add in the chocolate chips. Mix one last time for a second then set aside.

7. Drop large spoonfuls of the cookie dough and scatter it over the pretzel crust.

8. Carefully and evenly spread the batter over the warm pretzels. With clean fingers, press the dough into the pretzels.

9. Place the pan in your preheated oven and bake for 25 -30 minutes, rotating the pan half-way through the baking time. Remove when the bars are golden and a tester comes out nearly clean.

10. When bars have cooled lift from the pan using the parchment paper, place on a cutting board and cut into 15 bars.


Chocolate-Strawberry Shortcakes

It seems like strawberries are in season all year round in Southern California, but strawberries are now truly in season at the local farmers’ markets now during the early months of summer.

It would be a crime to cook fresh strawberries in the summer. Fresh, super sweet, sometimes tangy strawberries should be enjoyed exactly as they are. Well, almost… you see I’m a sucker for great Strawberry Shortcake. This recipe was edited out of my new book because of space limitations. I didn’t want it to get lost so I am including it here.

The chocolate biscuits bring an additional flavor thrill to this classic springtime dessert.

Ingredients

4 Cups Strawberries, Sliced

1/4 Cup Granulated Sugar

2 Cups All-Purpose Flour

1/3 Cup Unsweetened Cocoa Powder

3/4 Cup Granulated Sugar

1 Tablespoon Baking Powder

1/2 Teaspoon Baking Soda

1/4 Teaspoon Salt

1 Stick Unsalted Butter, Chilled, Cut into 1/2-inch Pieces

2 Eggs, Beaten

1/4 Cup Heavy Cream, plus More for Brushing

1/4 Cup of Buttermilk

1 Tablespoon Crystalline Sugar

1 1/2 Cup Whipping Cream

2 Tablespoons Sugar

1 Teaspoon Pure Vanilla

2 Teaspoons Grand Marnier

1/4 Cup Chocolate Sauce

Directions for the Strawberries:

1. Put about one-third of the strawberries in a medium bowl and, using a potato masher, crush them into a chunky puree.

2. Slice the remaining berries 1/4 inch thick and stir them into the mashed berries.

3. Add the granulated sugar and let them sit at room temperature for at least 30 minutes and up to 2 hours.

Directions for the Shortcake Biscuits

1. Position a rack in the center of the oven and preheat to 450ºF.

2. Line a large, heavy baking sheet with parchment paper.

3. Sift the flour, cocoa powder, sugar, baking powder, baking soda and salt into a large bowl.

4. Cut in the butter into the flour until the mixture looks like coarse crumbs.

5. Combine eggs and 1/4 cup cream and buttermilk; add wet mixture all at once to flour mixture and stir until just moistened.

6. Gather the dough and knead three or four times. Do not over-mix.

7. Using a scoop drop the dough into 6 portions onto the prepared baking sheet.

8. Lightly brush the tops with the additional cream and sprinkle the crystalline sugar on the tops of the biscuits.

9. Bake for 10 to 12 minutes or until a cake tester or toothpick inserted in centers comes out clean. Cool slightly on a wire rack.

Directions for the Whipped Cream:

1. In a large, chilled, metal bowl and using chilled beaters whip the cream and sugar to soft peaks with an electric hand mixer.

2. Add the vanilla and Grand Marnier and mix well.

Directions for Assembly:

1. Using a serrated knife, split the warm biscuits in half horizontally and transfer the bottoms to 6 dessert plates.

2. Spoon about 3 quarters of the macerated berries and juice evenly over the biscuit bottoms. Don’t worry if some of the berries or juice spill onto the plate.

3. Top with a generous dollop of whipped cream and cover each with a biscuit top.

4. Spoon more whipped cream and berries over the shortcake tops.

5. Drizzle with chocolate sauce and serve immediately.


Cinco de Mayo Holiday Brownies

Enjoy the rich, spicy flavors of chocolate, cinnamon and chili, in this wonderful brownie.

Prep Time: 20 minutes
Cooking time: 20 minutes
Ready In: 70 minutes
Makes 30 brownies

Ingredients

1-1/2 Cups (3 Sticks) Unsalted Butter

3 Cups Granulated Sugar

6 Large Whole Eggs

1 Tablespoon Pure Vanilla Extract

1/8 Teaspoon Pure Almond Extract

1 Cups Choclatique Natura Unsweetened Cocoa Powder

1/4 Cup Choclatique Black Onyx Unsweetened Cocoa Powder

1-1/2 Cups All-purpose Flour

1 Tablespoon Ground Cinnamon

1/2 Teaspoon Ground Cayenne Pepper

3/4 Teaspoon Baking Powder

3/4 Teaspoon Kosher Salt

1/2 Cup Choclatique Milk Chocolate Chips

Directions:

1. Preheat oven to 350º F.

2. Line a 12×15-inch baking pan with parchment paper, leaving about 3 inches of paper overhanging 2 sides to use as handles to help lift the baked brownies out of the pan.

3. Place the butter in a microwave-safe bowl, and cook on medium until the butter is about half melted, about 1 minute. Mash the butter with sugar until well combined.

4. Stir in eggs one at a time, incorporating each one before adding the next.

5. Mix in the vanilla and almond extracts.

6. Sift the cocoa, flour, cinnamon, cayenne pepper and baking powder into a bowl. Sprinkle in the salt.

7. Mix the flour and cocoa mixture into the butter and sugar mixture, stirring to blend well. Fold in the chocolate chips and pour the batter into the prepared baking pan.

8. Bake in the preheated oven until a toothpick inserted into the center comes out with moist crumbs, 20 to 25 minutes.

9. Let cool in the pan, and use parchment paper handles to remove the brownies for slicing.

ChefSecret: Make it Authentic! If you can find Mexican cinnamon (canela) in a local ethnic store, use it in place of the traditional bottled ground cinnamon for a real holiday flavor.


Dairy-Free Dark Chocolate Ganache

This wonderful, rich dark ganache enriches any recipe with true European flavor. I love it in the Chocolate Cheesecake, Devils' Food Cake, and Deep Chocolate Ice cream. It's dairy free and gluten free and is less sweet than other ganaches - all benefits that appeal to many chocolate lovers.

Makes about 2 pounds of ganache

Ingredients

1 Cup Water

1/2 Cup Light Corn Syrup

2 Tablespoons Cocoa Powder, Unsweetened

1/4 Teaspoon Salt 1 Pound Bittersweet Chocolate (at least 64% high in mass), Coarsely Chopped

1 Teaspoon Chocolate Extract (See Note)

Directions:

1. In a large, heavy saucepan, bring the water, corn syrup, and cocoa powder to a boil over medium-high heat. Remove the pan from the heat.

2. Immediately add the chocolate and chocolate extract to the pan and whisk until smooth. Set aside for about 1 hour to cool completely, whisking every 15 minutes or so to keep the emulsion.

3. When cool, transfer the ganache to a rigid plastic or glass container, cover and refrigerate for up to 3 months.

ChefsNote: Chocolate extract is sold in most supermarkets and confectionary shops. I like to use Star Kay White's Chocolate Extract.


Dark Chocolate Ganache

This wonderful, dark ganache enriches any recipe with true European dark chocolate flavor. It is the chocolate ganache “workhorse” of this cookbook. I love the intensity of the rich, deep chocolate flavor. It is perfect in the Chocolate Cheesecake, Devils’ Food Cake and Deep Chocolate Ice Cream. It’s dairy- and gluten-free and is less sweet than other ganaches yet possesses all the benefits and “flavor thrills” that appeal to the tastes of many intense chocolate lovers.

Makes about 1 pound of ganache

Prep Time: 10 minutes
Cooking Time: 10 minutes
Cooling Time: 1 hour
Chilling Time: 3 to 4 hours
Level: *

Special Tool Box:
• medium, heavy saucepan (2 quarts or larger)
• plastic sealable storage container

Ingredients

2/3 Cups Water

1/3 Cup Light Corn Syrup

1 Tablespoon Unsweetened Alkalized Cocoa Powder

1/8 Teaspoon Salt

3/4 Pound Bittersweet Chocolate (at Least Sixty-Four Percent, High in Mass), Coarsely Chopped

1/2 Teaspoon Strong Dark Coffee

Directions:

1. In a large, heavy saucepan, bring the water, corn syrup, cocoa powder and salt to a boil over medium-high heat. Whisk until blended. Remove the pan from the heat.

2. Immediately add the chocolate and coffee to the pan and whisk until smooth. Set aside for about 1 hour to cool completely, whisking every 15 minutes or so to keep the ganache emulsified.

3. When cool, transfer the ganache to a rigid plastic or glass container, cover, date, and refrigerate for up to 3 months. Use a left over ganache as a dessert topping sauce or for fondue.


Dark Chocolate Ganache Ice Cream

Makes 1 1/2 Quarts

Prep Time: 8 Minutes
Inactive Prep Time: 8 Hours
Cooking Time: 10 Minutes

Ingredients

1/2 Cup Unsweetened Dutch-process Cocoa Powder

1/4 Cup Dark Chocolate Ganache

3 Cups Half-and-half

1 Cup Heavy Cream

8 Large Egg Yolks

1 Cup Sugar

2 Teaspoons Pure Vanilla Extract

Directions:

1. Place the cocoa powder, Dark Chocolate Ganache and 1 cup of the half-and-half into a medium saucepan over medium heat and whisk to combine.

2. Add the remaining half-and-half and the heavy cream. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat.

3. In a medium mixing bowl whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine.

4. Temper the cream mixture into the eggs and sugar by gradually adding small amounts; until about 1/3 of the cream mixture has been added.

5. Pour in the remainder of the mixture and return the entire mixture to the saucepan and place over low heat. Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon.

6. Pour the mixture into a container and allow to sit at room temperature for 30 minutes.

7. Stir in the vanilla extract.

8. Place the mixture into the refrigerator and once it is cool enough not to form condensation on the lid, cover and store for 4 to 8 hours or until the temperature reaches 40° F or below.

9. Pour into an ice cream maker and process according to the manufacturer's directions. This should take approximately 25 to 35 minutes. Serve as is for soft ice cream or freeze for another 3 to 4 hours to allow the ice cream to harden.
 


Ed's Easy Chocolate Champagne Truffles

The chocolate truffle was originally created in the kitchens of the famous French culinary giant Auguste Escoffier during the 1920s. As the story goes, one day, as his apprentice attempted to make pastry cream, he accidentally poured hot cream into a bowl of chocolate chunks rather than the bowl of sugared egg he should have aimed for. As the chocolate and cream mixture hardened, he found he could work the chocolate paste with his hands to form a bumpy, lopsided ball. After rolling the new creation in cocoa powder, he was struck by their resemblance to the luxurious truffles from the French Périgord region and the Piedmont area of Italy.

Makes 24 truffles

Prep Time: 15 minutes
Cooling Time: 2 hours

Ingredients

16 Ounces Choclatique Private Reserve Dark Chocolate (64%), Finely Chopped

3/4 Cup Heavy Cream

6 Tablespoons Unsalted Butter, Softened

1/2 Cup Champagne or Sparkling White Wine or Liqueur of Your Choice

1/2 Cup Cocoa Powder, Confectioner’s Sugar or Finely Chopped Nuts

Directions:

1. Bring cream to a boil and slowly whisk into the chocolate.

2. Whisk in warm Champagne or other liqueur.

3. Whisk in softened butter.

4. Pour into a 9 x 9-inch glass pan.

5. Refrigerate until set about 2 hours.

6. Using a melon baller or teaspoon scoop and portion out 24 truffles.

7. Using “cold hands” round out the truffles and dredge in cocoa powder, confectioner’s sugar or finely chopped nuts.

8. Store in an air tight container in a cool place.

ChefSecret: Some people naturally have “hot hands.” That makes it difficult to properly roll truffles without having them stick to your hands. Rinse your hands with cold water and immerse them in a bowl of ice and water before rolling. I usually use disposable latex or white cotton gloves. Note: Fresh cream truffles only keep for a week, not that any one will let them stay around that long.


Ed’s Best “Got Milk?” Brownies

Ed's Best "Got Milk?" Brownies

This is a “break glass in case of emergency” brownie recipe for those times when you need a chocolate fix quickly. You’ll easily find all of these ingredients in your home pantry or refrigerator and you’ll never need to buy one of those store-bought mixes again. The best part is that it’s all natural.

Makes about 10 brownies

Ingredients

6 Tablespoons Butter + 1 Tablespoon (For Pan Prep)

1/2 cup Dark Chocolate Ganache (see Dark Chocolate Ganache recipe below)

2 Large Eggs, Beaten

1 Cup Granulated Sugar

3/4 Cup All-purpose Flour

1/2 Cup Crushed Pecans or Walnuts

1/3 Cup Sugar

Directions:

1. Preheat the oven to 350ºF.

2. Butter the baking pan.

3. Melt the butter and the ganache in a microwave oven or in a bowl over hot water; allow the melted chocolate to cool slightly.

4. Add the eggs then the sugar and the flour. Using a wooden spoon, mix the ingredients together quickly, being careful not to over mix.

5. Add the nuts.

6. Pour the batter into the baking pan, sprinkle the remaining 1/3 cup sugar on top, and bake for about 30 minutes. The brownies will be crisp and light brown on the top.

7. Allow the brownies to cool on a wire rack and then cut into squares.

8. Serve warm with White Chocolate Ice Cream or White Chocolate Whipped Cream and Hot Fudge Sauce.
 


Faultless Chocolate Soufflé

Prep Time: 30 Minutes
Baking Time: 15 Minutes
Yield: Makes 4 Individual Soufflés

Chocolate soufflés must be the ambrosia of the gods. Nothing is a better ending to a meal (or any other occasion) than a hot-out-of-the-oven chocolate soufflé. Usually very temperamental and somewhat demanding to make, this intense semi-sweet version is pretty easy and always foolproof—if you follow the directions it will never fail.

  Chocolate Soufflé

Ingredients

2 Tablespoons Butter Unsalted, Melted

4 Teaspoons Granulated Sugar

3/4 Cup Dark Chocolate Ganache, Softened

1/2 Cup Heavy Cream

3 Tablespoons Choclatique Red Cocoa Powder, Unsweetened

5 Egg Whites

1 Teaspoon Vanilla Extract

1/2 Cup Powdered Sugar

5 Egg Yolks

Directions:

1. Preheat the oven to 400ºF.

2. Butter the soufflé cups all the way to the top and coat with the granulated sugar.

3. Gently melt the chocolate ganache in a bowl over boiling water.

4. Bring the cream to a boil. Remove from the heat and quickly add in the chocolate ganache and the cocoa powder. Mix well to make. The batter should be thick about the consistency of buttermilk. Set aside.

5. Whip the egg whites into firm peaks.

6. Add the powdered sugar and vanilla. Whip again for another minute.

7. Beat the egg yolks into the cooled down chocolate mixture.

8. Gently fold in the egg whites a little at a time (1/2 cup), then gently add the remainder.

9. Fill the soufflé cups with the batter leveling the surface with a metal spatula.

10. Place in the hot oven as quickly as possible, not allowing much of the heat to escape. Bake for 12 to 15 minutes. Resist the urge to open the oven door until the soufflés have risen.

11. Serve immediately. Option: If that isn’t rich enough for your tastes, you can top with any flavor chocolate ganache sauce, crème anglaise or regular or chocolate whipped cream.
 


Freshly-Baked Chocolate Oatmeal Crumble

Prep Time: 10 Minutes
Hold Time: Overnight
Baking Time: 35 Minutes
Yield: 8 Servings

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.

  chocolate-oatmeal-crumble.jpg

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:

1. Beat together the oil, sugar and cocoa.

2. Mix in the eggs, milk, salt, baking powder and oats.

3. Beat well, then stir in the blueberries or cherries (or a little bit of both) along with the chocolate chips.

4. Spoon into a lightly buttered 8 x 8-inch glass baking pan.

5. Sprinkle the top with brown sugar and cinnamon.

6. Refrigerate overnight.

7. The next morning, take the baking dish out of the refrigerator and preheat oven to 350º F.

8. Bake in a preheated oven until firm, about 35 minutes.

9. Cut and serve hot, with butter and milk, if you like.


Fudgy Chocolate Brownies

This is such an easy recipe to make you don’t have to overdo anything. Don’t keep the chocolate and butter in the microwave too long, don’t beat the eggs in too much and don’t over-mix the flour. The result will be a rich chocolaty brownie with a moist, fudge-like texture.

Makes 24 small brownies

Prep. Time: 10 minutes
Bake Time: 30 minutes
Cooling Time: 40 minutes

Ingredients

1 1/4 Cups All-Purpose Flour

1 Teaspoon Salt

1 Tablespoon Choclatique Red Cocoa Powder, Unsweetened and Alkalized

1 Tablespoon Choclatique Black Onyx Cocoa Powder, Unsweetened and Ultra-Alkalized

11 Ounces Choclatique Private Reserve Dark Chocolate (64%), Coarsely Chopped

8 Ounces Unsalted Butter (2 Sticks), Cut into 1-inch Cubes

1 1/2 Cups Granulated Sugar

1/2 Cup Dark Brown Sugar

5 Large Eggs, Room Temperature

2 Teaspoons Pure Vanilla Extract

Directions:

1. Preheat oven to 350ºF and butter the sides and bottom of a glass or light colored metal 9 x 13 x 2-inch pan.

2. In a medium bowl, whisk together flour, salt, and cocoa powders.

3. Place the chocolate and butter a glass bowl and melt using your microwave oven in short bursts at 50% power. Set the time for 30 seconds and heat until melted. Stir between microwave bursts. Once they are starting to melt, the heat from the chocolate and butter that is already melting will help to melt the rest of the mixture.

4. Add the sugars whisking until completely combined.

5. Let the mixture come to room temperature before adding the eggs so that you don’t cook them into your batter.

6. Add three eggs to the chocolate and butter mixture and whisk until just combined. Add the remaining eggs and whisk until just combined.

7. Add the vanilla and stir until combined. Do not over-beat the batter or your brownies will be cakey instead of fudgy.

8. Sprinkle the flour mixture over the chocolate. Use a rubber spatula (not a whisk!) to fold the dry ingredients into the chocolate mixture. Fold the ingredients together until there is just some of the white of the flour mixture visible so that you don’t overwork the batter.

9. Pour the mixture into the pan and smooth the top with your spatula.

10. Bake the brownies for 30 minutes (rotating the pan half-way through baking process) and check to make sure the brownies are completely done by sticking a cake tester (or toothpick) into the center of the pan. The brownies are done when the cake tester comes out with a few moist crumbs.

11. Cool the brownies completely before cutting and serving.

12. Frost only if you must!

ChefSecret: Check your brownies often while they are baking to make sure you don’t over-bake them or you won’t have the fudge-like consistency.


Giant Chocolate, Chocolate Chip Biscuits

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.

chocolate-chocolate-chip-biscuits.jpg
Makes 6 extra large-sized yummy chocolate biscuits

Prep. Time: 30 minutes
Bake Time: 15 minutes
Ready in: 45 minutes

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:

1. Measure all ingredients and have at your side.

2. Preheat oven to 425º F.

3. In a large bowl, whisk together the flour, cocoa powder, baking powder, salt, and sugar.

4. Cut in the very cold shortening until the mixture resembles coarse meal.

5. 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.

6. 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.

7. 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.

8. Repeat until all dough is used. Brush off the excess flour, and place biscuits onto an ungreased baking sheet.

9. Bake for 13 to 15 minutes in the preheated oven, or until edges begin to brown.

10. 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.


Helms Bakery Brownies with Butter Cream Frosting

Brownie Stack

Makes about 12 brownies

Ingredients

3/4 Cup (1-1/2 Sticks) Margarine, Cut in Chunks

3 Ounces Unsweetened Chocolate

1 1/3 Cups Sugar

2 Eggs

1 Teaspoon Pure Vanilla Extract

1/2 Cup All-Purpose Flour

1/2 Cup Chopped and Lightly Toasted Walnuts

Directions:

1. Preheat oven to 350 degrees. Generously grease an 8-inch square baking pan.

2. Melt margarine and chocolate together in medium saucepan. Blend in sugar, eggs, vanilla, flour and nuts.

3. Pour into prepared pan. Bake until it is crispy at the edges and feels fairly firm in the center, about 30-40 minutes. Cool 30 minutes before cutting.

Butter Cream Brownie Frosting

Makes about cup of frosting—enough to frost 12 brownies

Ingredients

3 Tablespoons Butter, Softened

3 Tablespoons Choclatique Red (Rouge) Cocoa Powder (Unsweetened)

1 Tablespoon Light Corn Syrup or Honey

1/2 Teaspoon Pure Vanilla Extract

1 Cup Confectioner’s Sugar

1 to 2 Tablespoons Milk

Directions:

1. Cream butter, cocoa, corn syrup and vanilla in small mixer bowl.

2. Add confectioner’s sugar and milk; beat to spreading consistency.


Hot Milk Cake

This is a wonderful old-fashioned mid-western dairy cake using ingredients easily found in the average kitchen. Joan’s mother used to make this Hot Milk Cake for her when she was growing up in Brown Deer, Wisconsin. Joan thought the family recipe was lost forever, but it was recently recreated in the Choclatique test kitchen. I came into the kitchen one afternoon and there stood Joan—with flour on her nose (and everywhere else)—holding up the cake of her youth. I thought the cake was extra-yummy, too.

Makes 12 servings

Ingredients

2 1/4 Cups All-Purpose Flour (plus Extra for the Pan)

2 1/4 Teaspoon Baking Powder

4 Large Eggs

2 Cups Granulated Sugar

2 Teaspoons Vanilla Extract

1 1/4 Cups Milk

10 Tablespoons Butter or Margarine (Oh, go ahead and splurge and use real butter)

Directions:

1. Preheat oven to 350°F.

2. Grease and flour two 8 or 9-inch cake pans or a 13 x 9 x 2-inch baking pan; set aside.

3. In a medium bowl, whisk together flour and baking powder; set aside.

4. In a mixing bowl using an electric mixer, beat eggs at high speed until thick and lemony colored for 10 minutes (Set a timer! This step is very important, do not under-beat the eggs or the cake will fail to rise). Gradually beat in sugar and vanilla until mixture is light and fluffy.

5. Gradually fold in flour mixture just until combined.

6. In a small saucepan, heat milk and butter until hot, but not boiling, stirring occasionally. Add hot milk mixture to cake batter, stirring until combined.

7. Pour cake batter into prepared baking pan.

8. Bake for 25 to 30 minutes or until cake tests done when a wooden pick inserted in center comes out clean.

9. Cool on wire rack. Frost as desired.

ChefsNote: The success of the cake depends on beating the eggs until they are thick and lemon-colored. Under-beating will result in the cake failing to rise.


Hot Milk Chocolate Cake

This is a play on an old-fashioned mid-western farm cake that has gone to the “dark side.” Joan and I took her mother’s recently recreated hot milk cake recipe and added the Choclatique touch. As with the original recipe the success of the cake depends on beating the eggs until they are thick and lemon-colored. Under-beating will result in the cake failing to rise. You can frost with a chocolate ganache buttercream frosting or simply sift a little confectioners’ sugar and cocoa powder on the top.

Makes 12 servings

Ingredients

1 3/4 Cups All-Purpose Flour

1/2 Cup *Choclatique Red Cocoa Powder (plus Extra for the Pan)

2 1/4 TeaspoonS Baking Powder

1/4 Teaspoon Salt

4 Large Eggs

2 1/4 Cups Granulated Sugar

2 Teaspoons Chocolate Extract (Star Kay White Chocolate Extract)

1 Teaspoon Pure Vanilla Extract

1 1/4 Cups Milk

10 Tablespoons Butter

3 Ounces **Private Reserve Dark Chocolate (64%), Coarsely Chopped

Directions:

1. Preheat oven to 350°F.

2. Grease and dredge with cocoa powder two 8 or 9-inch cake pans or a 13 x 9 x 2-inch baking pan; set aside.

3. In a medium bowl, whisk together flour, cocoa, baking powder and salt; set aside.

4. In a mixing bowl using an electric mixer, beat eggs at high speed until thick and lemony colored for 10 minutes (Set a timer! This step is very important, do not under-beat the eggs or the cake will fail to rise).

5. Gradually beat in sugar, vanilla and chocolate extracts until mixture is light and fluffy.

6. Gradually fold in flour mixture just until combined.

7. In a small saucepan, heat milk, butter and chocolate until hot, but not boiling, stirring occasionally. Add hot milk mixture to cake batter, stirring until combined.

8. Pour cake batter into prepared baking pan.

9. Bake for 25 to 30 minutes or until cake tests done when a wooden pick inserted in center comes out clean.

10. Cool on wire rack. Frost as desired.

ChefsNote: When you dredge your baking pans with cocoa powder there won’t be any white flour streaks on your beautiful baked chocolate cakes.

Choclatique ProductNotes: *Choclatique Red Cocoa Powder is our unsweetened lightly alkalized cocoa powder **Choclatique Private Reserve Dark Chocolate (64%) or Choclatique Ebony Dark Chocolate (72%)


Italian Wheat Berry Chocolate Chip Cheesecake

Italian Wheat Berry Chocolate Chip Cheesecake

This lattice-topped pie is a left-handed relative to a traditional Italian Cheesecake. It is served in the spring around Easter, but, take it from me, it is great anytime. The wheat berries and Fiori di Sicilia are what gives this special dessert its unique flavor. If you must, you can substitute the Fiori di Sicilia with orange-flower water. You can usually find Fiori di Sicilia in specialty baking stores and catalogues. Orange-flower water can be found in the ethnic food section in most supermarkets.

Makes one 9-inch cake, serves 10

Ingredients for the Filling

1/2 Cup Hulled Soft Wheat Berries (1/4 Pound)

2 Cups Whole Milk

1 Stick (1/2 Cup) Unsalted Butter, Cut Into 1/2-inch Cubes

1 1/2 Tablespoons Fresh Orange Zest

2 Teaspoons Fresh Lemon Zest

2 Cups Ricotta Cheese, Mashed

4 Large Eggs, Lightly Beaten, Room Temperature

2/3 Cup Granulated Sugar

2 Tablespoons Fiori di Sicilia

1 Teaspoon Ground Cinnamon

2/3 Cup Choclatique Dark, Semi-Sweet Mini Chocolate Chips (4,000-count)

1/2 Cup Candied Orange Peel, Finely Chopped

Ingredients for the Pastry Dough

3 Cups All-purpose Flour

1/2 Teaspoon Cinnamon

1/2 Teaspoon Salt

1 1/2 Sticks (3/4 Cup) Unsalted Butter, Softened

1 Cup Confectioners’ Sugar

1 Large Egg

Large Egg Yolks

1 Teaspoon Fiori di Sicili

1 Tablespoon Fresh Orange Rind Egg Wash

Directions for the Filling:

1. Cover the wheat berries with cold water in a bowl; soak, covered and chilled, at least 12 hours or better yet overnight.

2. Drain in a sieve and rinse with cold water. Chef’s Note: In a pinch I have used a pressure cooker to soak and cook the berries in about an hour.

While the Berries Are Soaking, Make the Dough:

1. Sift together the flour, cinnamon, and salt in a medium bowl.

2. Cream the butter and confectioners’ sugar in a large bowl with an electric mixer at medium speed until light and fluffy, about 3 minutes.

3. Beat in the whole egg, yolks, Fiori di Sicilia, and rind until smooth.

4. Reduce the speed to low, and then add the flour mixture and mix until just barely incorporated.

5. Gather the dough into a ball (it will be soft) and quarter. Form one quarter of the dough into a 3-inch disk, and then form the remaining three quarters (together) into a 6-inch disk. Chill the disks, wrapped in plastic wrap, until firm, at least 1 hour. The dough can be held refrigerated for a day or two. Bring to the dough to room temperature before rolling out.

Finish the Filling:

1. Cover the soaked berries the cold milk in a 2-quart saucepan and simmer, covered, until the wheat berries are tender, about 30 minutes. Drain and discard the milk, then transfer to a bowl and stir in the butter and zests.

2. Cool completely before using, about 15 minutes.

3. Beat the ricotta, eggs, sugar, Fiori di Sicilia and cinnamon until smooth.

4. Fold in the chocolate chips and orange peel in a large bowl, and then stir in the wheat berry mixture.

Directions for Assembly & Baking the Cake:

1. Put the oven rack in lower third of the oven and preheat the oven to 350ºF.

2. Lightly butter a 9-inch springform pan.

3. Roll out the larger disk of the dough into a 14-inch round on floured parchment paper with a floured rolling pin.

4. Using your rolling pin to transport the rolled dough, place the dough into the springform pan, pressing the dough all the way up side to the rim of the pan (the dough might crack a bit—don’t worry, it’s easy to patch any cracks). Chill until cold, about 20 minutes.

5. Roll out the remaining dough into a 10-inch round. Cut the dough into 1/2-inch wide strips and place on a sheet of parchment paper and refrigerate.

6. Carefully spoon the filling into the chilled pie crust (filling will not reach the top).

7. Arrange the dough strips parallel to each other on the filling (1 inch apart), pressing the ends of the strips into the crust. If the dough becomes too soft to handle, chill until firm again.

8. Arrange other strips diagonally over the first ones to form a lattice. Fold the edge of the crust over the ends of the lattice strips, pressing to seal.

9. Brush the top crust with egg wash.

10. Bake until the pastry is golden and the filling is puffed and set, about 1 1/4 hours. Cool on a wire rack for about 10 minutes.

11. Run the blade of a thin knife around the edges of the cake and remove the collar of the springform pan. Cool the cake completely on the rack for about 2 hours. The cake can be baked 1 day ahead and cooled completely, uncovered, then covered and held in a refrigerator. Bring the cheesecake to room temperature before serving.


Malassadas (Portuguese Doughnuts)

Malassadas have been passed down generation to generation, for over 200 years. There are several variations to this Portuguese doughnut, depending on the island you come from. This particular recipe originates from the island of Madeira; people from the island of Azores make it a little differently: rather than using the cinnamon-lemon syrup, they roll the warm malassadas in granulated sugar.

Malassadas

Makes 8 to 10 Servings

Ingredients for the Dough

3 Cups All-Purpose Flour

1 Package Active Dry Yeast (7 grams)

5 Eggs

1 Cup, Plus 2 Tablespoons Water

1 Teaspoon Salt

1 Tablespoon Granulated Sugar Vegetable Oil For Frying

Ingredients for the Syrup

1 Cup Water

2 Cups Granulated Sugar

Peel From 2 Lemons

1 Cinnamon Stick

Directions for the Dough:

1. Measure all ingredients and have at your side.

2. Combine all ingredients for the dough, except vegetable oil, and mix well.

3. Allow the dough to rest until it doubles.

4. Heat oil to 350ºF.

5. Drop spoonfuls of the dough into the oil and deep fry until golden brown.

Directions for the Syrup:

1. In a saucepot, combine ingredients for the syrup and bring to a boil, stirring constantly.

Directions for Assembly:

1. Place the malassadas in a bowl and pour the syrup over them.


Mini Chocolate Boston Cream Pies

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.

boston-cream-pie.jpg

Prep Time: 90 minutes
Ready In: 90 minutes
Makes 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 Vegetable Oil

Directions:

1. Preheat oven to 350º F.

2. Prepare the cake batter following the directions on the box. Bake in 24 medium muffin pan cups that have been sprayed with pan release.

3. Cool in the pans for 10 minutes. Remove the cakes to wire racks; cool completely.

4. Beat the milk and chocolate pudding mix with wire whisk for 2 minutes or until well blended. Let stand 5 minutes to thicken.

5. 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.

6. 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.

7. Let stand 15 minutes to thicken. Spread onto cakes. Refrigerate at least 15 minutes.

8. 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.

9. Drizzle mini-cakes with chocolate syrup and serve.

10. Store any leftovers overnight in refrigerator.


Old-Fashioned Chocolate Pancakes

These pancakes are like eating a piece of chocolate cake for breakfast, but the only difference is, that these are kind of healthy! Yup, healthy!! You can make them ahead of time and freeze them and enjoy them for dessert topped with ice cream and maybe some berries. No, it doesn’t sound weird at all to me, but then again I am the ChocolateDoctor. If you make them, you’ll understand. Take two truffles and call me in the morning.

Don’t forget to top them with chocolate butter and a drizzle of a 50/50 blend of maple and chocolate syrups. This is truly “YUM” for the morning breakfast.

chocolate-pancakes.jpg

Prep Time: 5 Minutes
Cooking Time: 20 Minutes
Ready In: 25 Minutes
Makes 12 Pancakes

Ingredients

1 1/4 Cups All-purpose Flour

1/4 Cup Choclatique Rouge Unsweetened Cocoa Powder

3 1/2 Teaspoons Baking Powder

1 Teaspoon Salt

1 Tablespoon Granulated Sugar

3 Tablespoons Unsalted Butter, Melted

1/2 Teaspoon Pure Vanilla Extract

1 Egg

1 1/3 Cups Milk

1/4 Cup Choclatique Dark, Semi-sweet Chocolate Mini Chips

Cooking Spray

Directions:

1. Sift together the flour, cocoa powder, baking powder, salt, and sugar in a large bowl.

2. Whisk in the melted butter, vanilla, egg and milk until combined.

3. Fold in the chocolate chips.

4. Let the batter rest for 15 minutes to completely rehydrate the flour and cocoa powder.

5. Preheat a large skillet or griddle over medium-high heat. Spray with cooking spray. Pour batter into the hot skillet or griddle—just about 1/4 cup of batter for each pancake.

6. Cook for 2 to 3 minutes, until bubbles appear on the sides and center of each pancake. Flip and cook until golden and firm to the touch, about 2 minutes.


Original Toll House Inn Chocolate Chip Cookies

This is the original “Got Milk” cookie. There are few things as tasty as hot-out-of-the-oven chocolate chip cookies. These are just like the ones that were waiting for me when I came home from school. The mere aroma brings back all sorts of wonderful childhood memories. They are simple to make, and the raw dough can be stored in the refrigerator for up to a week or held in freezer for up to 8 weeks, so you can scoop out the number of cookies you want to bake and save the rest for later.

Chocolate Chip Cookie

Prep Time: 15 Minutes
Baking Time: 9 Minutes
Cooling Time: 15 Minutes
Makes About 60 Cookies

Ingredients

2 1/4 Cups All-Purpose Flour

1 Teaspoon Baking Soda

1 Teaspoon Salt

1 Cup (2 Sticks) Unsalted Butter, Softened

3/4 Cup Granulated Sugar

3/4 Cup Packed Brown Sugar

1 Teaspoon Pure Vanilla Extract

2 Large Eggs

2 Cups Choclatique Dark Chocolate Chips, 350-count (Per Pound)

1 Cup Chopped Nuts, Walnuts or Pecans (Optional)

Directions:

1. Preheat oven to 375°F.

2. Combine the flour, baking soda and salt in small bowl. Cream the butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until light and fluffy.

3. Add the eggs, one at a time, beating well after each addition. Gradually beat in the flour mixture.

4. Hand-stir in the Choclatique Dark Chocolate Chips and nuts (if used). Drop by rounded tablespoon onto ungreased baking sheets.

5. Bake for 9 to 11 minutes or until golden brown turning the pan midway to evenly brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

ChefSecret: If you are planning to freeze any extra cookie dough, scoop them out as if you were baking them and place them on a baking sheet. Place the baking sheet in the freezer for 2 hours or until they are frozen. Remove from the baking sheet and place them in a zip lock bag. When ready to bake space them out on a baking sheet and let them thaw for 20 to 30 minutes and then bake following the directions above.


Pap' Açorda Portuguese Chocolate Mousse

In Portugal, chocolate mousse is the perfect restaurant dessert—it looks pretty, everyone gets their own serving, it’s easy to make and it tastes great. Get ahead of the clock and make it a couple of hours ahead of time and then enjoy it while sitting down with your guests.

Makes 12 servings

Prep Time: 20 minutes
Chilling time: 60 minutes
Level: *

Special Tool Box:
• electric stand mixer with whisk attachment
• double boiler
• instant read temperature probe or candy thermometer
• 12 4-ounce ramekins or custard cups

Ingredients

2 cups Dark Chocolate Ganache (see recipe)

3 cups White Chocolate Ganache Whipped Cream (see recipe)

3 large egg whites

1/2 cup granulated sugar

1/2 teaspoon cream of tartar

Directions:

1. In the bowl of an electric mixer fitted with the whisk attachment, whip the Dark Chocolate Ganache until creamy, about 5 minutes.

2. Using a spatula, fold the White Chocolate Ganache Whipped Cream into the ganache and refrigerate.

3. In the top of a double boiler set over simmering water, whisk together the egg whites, sugar, and cream of tartar until they reach 160°F. Remove from the heat and using a handheld electric mixer set on medium-high speed, beat the warm egg white mixture to stiff peaks. (Alternatively, heat the mixture in the mixing bowl set over a large saucepan and beat the whites in that bowl, using a stand mixer.)

4. Delicately fold half of the egg whites into the chocolate, taking care not to over mix and deflate the delicate egg whites.

5. Evenly divide the mousse among the ramekins and refrigerate for at least 1 hour and up to 8 hours.


Portuguese Chocolate Tartlets

Chocolate Tartlet

Makes 8 Tartlets

Ingredients for the Tartlet Pastry

Flour for Dusting

5 Ounces Frozen Puff Pastry

1 Egg Yolk

1/8 Teaspoon Allspice Seasoning

2 Tablespoons Fresh Orange Zest

2 Tablespoons Sugar

1/8 Teaspoon Cinnamon

Ingredients for the Chocolate Filling

5 1/2 Ounces Heavy or Whipping Cream

1 Tablespoon of Strong Black Coffee

2 Tablespoons Sugar

1/8 Teaspoon Salt 1/2 Stick Unsalted Butter, Softened

8 Ounces Choclatique Private Reserve Dark Chocolate (64%), Chopped

1 1/2 Ounces Whole Milk 2 Tablespoons Choclatique Red Cocoa Powder, Unsweetened, for Dusting

Directions for the Tartlet Pastry: 

1. Dust a work surface with flour and roll out your pastry to a bit bigger than an 8 1/2 x 11-inch sheet of paper.

2. Brush with the egg yolk and scatter the rest of the ingredients over the dough. Roll the pastry up tightly like a jelly roll to make a long tube. With a sharp knife cut across the pastry into 1 inch pieces. Set 8 pieces aside, and freeze the rest of the pastry for another day. It should keep frozen for about 3 months.

3. Preheat the oven to 400ºF. Turn all the pieces of pastry swirl side up and flatten them slightly. Dust the surface of your pastry with flour, then, roll each piece out into a thin circle around the size of a teacup saucer. 

4. Then place the dough into tartlet pans. Place beans in pans and blind bake on a baking sheet until crisp and golden around 15 minutes. 5. Allow to cool and carefully remove the tartlet shells from the pans. Fill the tartlet shells with the chocolate filling.

Directions for the Chocolate Filling:

1. Place the cream, coffee, sugar and salt in a sauce pan and bring to the boil. 

2. As soon as the mixture has boiled remove from the heat and add the butter and chocolate. Stir until it has completely melted and allow the mixture to cool slightly stirring in the cold milk until smooth and shiny. Sometimes this mixture looks like it has broken. Allow the mixture to cool down a bit more and whisk in a little extra cold milk until smooth. 

3. Portion the Chocolate mixture into the baked tartlet shells. Gently shake to even them out allowing them to cool for 1 to 2 hours, until it is at room temperature. Dust the Portuguese Chocolate Tartlets with the cocoa powder.

4. Do not refrigerate. The tartlet pastry should be short and crisp and the filling should be smooth and should have the texture of butter.
 


Portuguese Creamy Chocolate Tart

I wanted to make a chocolate tart for my friends in Lisbon. Chef Vitor Sa Esteves told me, “Creamy tarts, sim; chocolate tarts, não. They are never served in Lisbon. They are a regional dessert found mainly in the Azores.” So Vitor and I gathered all of the ingredients to give it a go and within an hour we were eating warm, crisp, creamy Chocolate Tarts.

Makes one 9-inch tart

Prep Time: 20 minutes
Baking Time: 35 to 40 minutes
Cool Time: 1 hour
Chill Time: 2 hours Level: ***

Special Toolbox:
• 9-inch fluted tort pan with removable bottom
• rolling pin
• wire cooling rack
• sifter

Ingredients for the Pastry Shell

1 Vanilla Bean

1 Large Egg Yolk, Room Temperature

1 Teaspoon Pure Vanilla Extract

1/2 Teaspoon Almond Extract

1/2 Cup Confectioners’ Sugar, Sifted

2 Tablespoons Whole Blanched Almonds, Toasted 

3/4 Cup All-Purpose Flour, Sifted, plus More for Rolling

Pinch of Salt

5 Tablespoons Unsalted Butter, Room Temperature

Ingredients for the Filling

3/4 Cup Heavy Cream

1/3 Cup Milk

1/4 Cup Granulated Sugar

1 Cup Dark Chocolate Ganache (See Recipe), Room Temperature

1 Large Egg, Lightly Beaten

1/2 Teaspoon Unsweetened Cocoa Powder, for Sifting

Directions for the Pastry Shell:

1. Flatten the vanilla bean with the broad side of a large knife and then slit it in half lengthwise. With a small spoon, scrape the seeds into a small bowl. Add the egg yolk and stir to blend. (Discard the bean or bury it in a canister of granulated sugar to flavor it.) Add the vanilla and almond extracts and stir to blend.

2. In the bowl of a food processor fitted with the metal blade, mix together the sugar and almonds and process until the nuts are finely ground. Add the flour and salt and pulse to blend.

3. Cut the butter into pieces, add to the food processor and pulse until the mixture resembles coarse crumbs.

4. Add the egg yolk and pulse just until the dough begins to hold together. Do not over process; the dough should not form a ball.

5. Turn the dough out on a lightly floured surface and very gently pat the dough into a disk, handling it as little as possible. Wrap the dough in plastic wrap and refrigerate for at least 1 hour or until well chilled.

6. Butter the bottom and sides of a 9-inch fluted tart pan with a removable bottom.

7. On a lightly floured surface, roll out the chilled dough into an 11-inch round. If the dough sticks to the rolling pin, rub some flour on the pin. Transfer the dough to the prepared pan and gently press it against the sides, allowing about a 1/2-inch of dough to hang over the rim. With a fork, prick the bottom of the dough all over and refrigerate the crust again for at least 1 hour.

8. Preheat the oven to 350°F. Set the tart pan on a cookie sheet and bake in the middle of the oven for about 5 minutes, until the pastry just begins to firm up. Remove from the oven and, with a sharp knife, carefully cut off and discard the overhanging pastry to make a smooth, even rim.

9. Return the shell to the oven and bake for about 15 minutes longer, until the pastry is nicely browned. Transfer to a cooling rack and let cool the crust completely before filling.

10. Do not turn off the oven.

Directions for the Filling:

1. In a medium saucepan, bring the cream and milk to a simmer. Remove from the heat, add the Dark Chocolate Ganache and stir until melted. Let the mixture cool to lukewarm and then whisk in the egg until thoroughly blended.

2. Pour the custard into the pastry shell and bake in the middle of the oven until the filling is almost set but still trembling in the center, 12 to 15 minutes. Transfer the pie to a wire rack to cool.

3. Sift the cocoa powder over the tart and serve warm or at room temperature.


Prestige Milk Chocolate Cheesecake

Chocolate cheesecake is always a popular holiday time dessert.  Made with Choclatique Chocolate… it's a real show-stopper!  You'll be thrilled when you hear the Wows! The hardest part is waiting for the cheesecake to cool down prior to cutting… so make it a day ahead.

Makes One 10-Inch Cheesecake

Prep Time: 10 Minutes
Bake Time: 1 Hr. 15 Min.
Chill Time: 4-6 Hrs.; Better Yet, Overnight

Ingredients for the Cheesecake

1 Cup Oreo Cookie Crumbs

1 Cup Butter Cookie Crumbs

1/4 Cup Choclatique Dark Semi-Sweet Chocolate Mini Chips

1/2 Cup Unsalted Butter, Melted

3 Pounds Cream Cheese, Softened

2 Cups Sugar

6 Eggs

1 Cup Heavy Cream

1/2 Cup Flour

1/2 Teaspoon Salt

1 Teaspoon Vanilla

1 Bag (8-oz.) Choclatique Prestige Milk Chocolate Ingots, Melted

Ingredients for the Cheesecake Sauce

2 Cups Fresh Raspberries, Blackberries or Strawberries Juice of One Lemon

1/4 Cup Grand Marnier

Ingredients for the Cheesecake Finishing Toppings

Whipped Cream in a pastry bag with star tip or Reddi-Wip

Fresh Mint Sprigs

Choclatique Chocolate Curls

Powdered Sugar in shaker

Choclatique Red Rouge Cocoa Powder in shaker

Directions for the Cake:

1. Preheat the oven to 350 degrees.

2. Combine Oreo and Butter Cookie crumbs, Choclatique Dark, Semi-Sweet Chocolate Mini Chips and Butter together. Mix well.

3. Press mixture into a 10-inch springform pan. Set aside.

4. In a food processor, with the metal blade, mix the Cream Cheese until smooth.

5. Add the Sugar and blend.

6. Add the Eggs one at a time to thoroughly incorporate into the cheese mixture.

7. Add the Heavy Cream.

8. Add the Flour, Salt and Vanilla and blend until smooth.

9. In a steady stream, pour in the melted Prestige Chocolate.

10. Pour into the prepared pan. Bake for 1 hour and 15 minutes or until the cake is set. Remove from the oven and loosen the sides from the pan with a sharp, thin knife. This will prevent the cake from cracking down the center.

11. Completely cool the cake before cutting.

Directions for the Sauce:

1. In a mixing bowl, combine all the ingredients together and allow to rest for 2 hours.

Directions for the Plating and Garnish: 

1. Place a piece of the cheesecake on the plate.

2. Spoon the berries over the top.

3. Garnish with Whipped Cream, Choclatique Chocolate Curls, Mint Sprigs, Powdered Sugar, and Choclatique Red Rouge Cocoa Powder.


Screaming-Easy Oreo Cookie Chocolate Truffles

Oreo Cookie Chocolate Truffles

Nothing could be easier or more delicious. After all how can you go wrong with Choclatique Chocolate, cream cheese and Oreo cookies?

These truffles are crunchy on the outside from the rolled Oreo cookie topping and as soft as truffles on the inside. For a crunchier bite, don’t grind the topping too fine.

Makes 40 Truffles

Prep Time: 15 minutes
Chilling time: 60 minutes
Level: *

Special Tool Box:
• food processor fitted with a metal blade
• mixing bowls
• melon baller, small #40 scoop or 2 tablespoons
• latex gloves or allergen free rubber gloves
• serving tray

Ingredients

1 (16-Ounce) Package Regular Oreo Cookies

3 Ounces Pistachios, Shelled and Toasted (Optional)

1 (8-Ounce) Package Cream Cheese, Softened

1 Cup (8 Ounces) Choclatique Dark Chocolate Chips, Melted

Directions:

1. Crush 10 of the cookies into fine crumbs in food processor and set aside.

2. Crush remaining cookies and pistachios (if using) into fine crumbs; place in medium bowl.

3. Add the cream cheese mixing until thoroughly blended

4. Using gloved hands, roll the cookie mixture into 40 balls, about 1-inch in diameter.

5. Using a chocolate dipping fork, dip the cookie balls into melted chocolate and roll them onto a shallow tray filled with the set aside the Oreo cookie crumbs. Place on wax paper or parchment-lined baking sheet and refrigerate until firm, about 1 hour.

6. Store finished truffles, covered, in refrigerator. They will keep for about two weeks if they last that long.

ChefSecret: Oreo cookies can also be finely crushed in a resealable plastic bag with a rolling pin.


Silky Chocolate Mousse with Peanut Butter Crunch

If you love the ”comforty” combination of chocolate and peanut butter you will fall in lust with this luscious, elegant, rich milk-chocolate dessert mousse crowned with a roasted-peanut cream and an addictively crunchy cornflake topping mixed with peanut butter, milk chocolate and peanuts.

Ingredients for the Peanut Cream

3/4 Teaspoon Unflavored Gelatin

1 Tablespoon Water

1-1/3 Cups Heavy Cream

1/2 Cup Salted Roasted Peanuts, Chopped

3 Ounces Choclatique Snowy White Chocolate, Chopped

Ingredients for the Mousse

2-3/4 Cups Heavy Cream

1-1/2 Pounds Milk Chocolate, Chopped

3 1/2 Ounces Choclatique Midnight Unsweetened Baking Chocolate, Chopped

1/2 Cup Granulated Sugar

3 Tablespoons Water

9 Large Egg Yolks

Ingredients for the Crunch

1/2 Cup Creamy Peanut Butter

2 Ounces Choclatique Prestige Milk Chocolate, Chopped

2 1/2 Cups Corn Flakes, Lightly Crushed

1/4 Cup Salted Roasted Peanuts, Chopped

Directions for the Peanut Cream:

1. In a small bowl, sprinkle the gelatin over the water and let stand until softened, about 5 minutes.

2. In a small saucepan, bring the heavy cream to a simmer with the chopped peanuts. Let the peanuts and cream stand off the heat for 15 minutes. Strain the peanut cream into a medium bowl; discard the chopped peanuts. Wipe out the saucepan, add back the cream and bring to a simmer.

3. Off the heat, whisk in the gelatin and chopped white chocolate until melted and well blended. Transfer to a bowl and refrigerate the peanut cream until it is set, about 2 hours.

Directions for the Mousse:

1. In a small saucepan, heat the cream just until boiling. Put the milk chocolate and unsweetened chocolate in a medium bowl and add the hot cream. Let stand until melted, then whisk until very smooth; let it cool.

2. In another small saucepan, combine the sugar and water and bring to a boil, stirring until the sugar is dissolved.

3. In a large bowl, using an electric mixer beat the egg yolks at high speed until smooth and pale yellow. Slowly pour in the hot sugar syrup while beating at high speed; be careful not to pour the syrup directly onto the beaters. Beat until the mixture is cool, pale and thick, about 5 minutes. Using a rubber spatula, fold in the chocolate mixture until no streaks remain. Cover the mousse with plastic wrap and refrigerate until chilled, about 1-1/2 hours.

Directions for the Crunch:

1. Line a medium baking sheet with wax paper. In a medium, microwave-safe bowl, melt the peanut butter and chocolate at high power at 30-second intervals, stirring until smooth. Stir in the cornflakes and peanuts and spread the mixture on the baking sheet in a 1/2-inch layer. Freeze until firm, about 1-1/2 hours. Chop into small pieces.

2. Spoon the mousse into 8 glasses or small serving bowls and top each with a scoop of the peanut cream. Sprinkle with the peanut crunch and serve.


White Chocolate Ganache

Makes about 1 pounds of ganache

Prep Time: 10 minutes
Cooking Time: 15 minutes
Cooling Time: 2 hours
Chilling Time: 3 to 4 hours
Level: *

Special Tool Box:
• medium, heavy saucepan (2 quarts or larger)
• plastic sealable storage container

Ingredients

1 cup heavy whipping cream

1/8 cup light corn syrup

1/8 teaspoon salt

1/2 pound white chocolate (at least 33 percent), chopped

1 teaspoons pure vanilla extract

Directions:

1. In a large, heavy saucepan, bring the cream, corn syrup and salt to a boil over medium-high heat. Whisk until blended. Remove the pan from the heat.

2. Immediately add the chocolate and the vanilla to the pan and whisk until smooth. Set aside for about 2 hours to cool completely, whisking every 15 minutes or so to keep the ganache emulsified.

3. When cool, transfer the ganache to a rigid plastic or glass container, cover, date, and refrigerate overnight before using.

Note: Only use pure vanilla extract which is true in rich vanilla flavor and does not leave a tinny, artificial aftertaste.
 


White Chocolate Ganache Whipped Cream

Makes 3 cups

Prep Time: 15 minutes
Level: *

Special Tool Box:
• electric stand mixer, bowl, and whisk attachment

Ingredients

2 Cups Heavy Whipping Cream

3/4 Cup Confectioners’ Sugar

1 Teaspoon Pure Vanilla Extract

1/2 Teaspoon Pure Vanilla Bean Paste

1 Teaspoon Grand Marnier Liqueur

1/4 Cup White Chocolate Ganache

Directions:

1. Pour cream into a mixing bowl and beat on high speed with the whisk attachment until soft peaks are formed.

2. Add the remaining ingredients; beat on high until stiff peaks are formed.

3. Use immediately or store in a plastic, airtight container in the refrigerator for up to 24 hours.