Search the Community

Pastry chef and very critical social critic of the culinary world, Steve Klc, catches up with a favorite author. +++ Be sure to check The Daily Gullet home page daily for new articles (most every weekday), hot topics, site announcements, and more.

Buttermilk Chocolate Fudge Cake Initially posted by Toby. Re-posted by Sandra Levine, with the quote, "Here's a recipe that I made a couple of weeks ago. It's a recipe that Toby posted. Even though I overbaked it, it was still delicious." 4 oz unsweetened chocolate, melted and cooled 8 oz unsalted butter, softened 1-3/4 c packed dark brown sugar 3 eggs 1 tsp vanilla extract 1-1/2 c all purpose flour 1/2 tsp baking soda 1/2 tsp baking powder 1/8 tsp salt 1 c buttermilk, at room temperature Beat butter till light and fluffy. Beat in brown sugar at high speed, till well blended and light, about 8 minutes. Add eggs, one at a time and then the chocolate and vanilla. Sift together the dry ingredients and then beat 1/3 of them into the chocolate mixture. Add 1/3 of the buttermilk. Repeat 2 more times. Scrape batter into buttered and floured 10" springform pan. Bake in preheated 350 degree oven 1 hr. and 10 minutes. Really good with ganache and whipped cream. Keywords: Dessert, Chocolate, Easy, American ( RG160 )

I have just ordered some chocolate molds from beryl's (Beryl's ) and I am looking for recipes and advice for fillings. I am paricularly interested in recipes for fruit based and liquer based fillings. Does anybody know how Jaques Torres makes the Alize filling for his Alize hearts? Thanks, Robert

I'm looking for reliable sources of reputable mail order gourmet chocolates. Something other than Godiva, Bernard C., Neuhaus and the usual suspects. Can anyone help?

I'm one hour into the Chocolate Obsession Week on FoodTV and cannot believe what they are doing to my favorite food. Words like sinful and death are overused and shouldn't even be used in reference to chocolate anyways IMHO. After watching Emeril make a mockery of chocolate by burning it into a fallen souffle and topping it with what looked like chocolate syrup along with his usual array of words like "bam", "kick it up" I didn't think it could get any worse. But I was wrong. Next up was the Best of show which started out their chocolate episode by showing some guy using Baker's and Hershey's to make a variety of things. Why do I keep watching? Well I have great hope that my knight Jacque Torres will ride up on a chocolate horse and rescue me or at least share some of his skill and recipes Anyone else out there watching this?

Chocolate Cake with boiled frosting This recipe comes from my great grandmother. Any notes in quotes come direction from a 70+ year old recipe card, hand written in beautiful cursive with a fountain pen. 1-1/2 c butter 2 c sugar 2 eggs 1 c buttermilk 1 tsp baking soda 2/3 c cocoa 2-1/4 c flour 1 c cream 1 c sugar cocoa Cream butter and sugar. Add eggs, "beat well." Add buttermilk "beat well." Add baking soda, dissolved in "a tidge" of hot water. Add cocoa, which has been mixed with 1/2 cup boiling water. Add flour, "beat well." Makes three 9" layers, one 9x13 or a number (depending on how full you fill them) cupcakes. Bake at 350 F until done; don't overbake. Frosting Mix 1 cup sugar with enough cocoa "so it looks right." Stir in cream. Cook over med. low heat to soft ball stage. Remove from heat, and beat by hand "with wooden spoon" until amost spreaking consistency. If you beat it too long, and are frosting layer cakes, it will be too hard on the top layer. If too hard, beat in a drop or two of hot water. Advice on frosting. At least 1.5 the recipe because you will want to have plenty of frosting -- enough to lick the pan. Keywords: Dessert, Intermediate, American ( RG128 )

Chocolate Milk Serves 1. A classic childhood treat. The first recipe ever to go into the archive way back in the pre-alpha days when the whole thing looked like total crap. 12 fl oz milk 3 T chocolate syrup Pour half of the milk into a tall glass. Add the chocolate syrup and stir vigorously until combined. Add the remaining milk and stir to combine. Keywords: Easy ( RG101 )

Whew, thanks for coming to my rescue! I am making Chocolate Truffles and the recipe calls for 12 OZ bittersweet chocolate 3 Tablespoons butter 1 3/4 heavy Cream However, I am using an unsweetened 9.7 oz bar of Scharffenberger Chocolate. What extra steps do I do to transfer unsweetened to bittersweet. - The Scharfenberger pamphlet suggested using 10 - 20% less chocolate than the recipe call for - so I will just use the bar of 9.7 oz instead of 12 oz. - Also it says to reduce the butter or fat by 1/4 to 1/3 - not sure what to do here - and finally to add sugar up to 30 to 60% of the chocolate... - How much sugar should I add and when....thanks for any help or suggestions!

I am searching for a fabulous chocolate chip cookie recipe. I want a cookie made with white sugar and one that has a crisp outer but a more fudgy centre. I don't want a recipe with oats, nuts or coconut in it just a pure chocolate chip cookie. Helen

Any suggestions where in north Jersey or NYC I can buy Valrhona or similar in larger quantities than 4 oz bars? Thanks.

I recently had a great cup (more like a bowl) of european hot chocolate at Le Pichet here in Seattle. It was thick, rich, and intensely chocolate flavored. The waitress said it consisted of cocoa powder, cream and sugar. Does anybody have a specific repice that they know turns out a product like this? It was so thick it coated the spoon we had to eat it. Mmmmmmmmmm. As a side note I was searching the net for recipies and found this awesome recipe from Jamie Oliver!!!! He is so creative! Wow! is that all I need to make hot chocolate!!!! awesome! Ben

What is the difference between dutch process cocoa and regular cocoa? If one has recipes (like a few from my great grandmother) that call for cocoa, what will happen if I use dutch process?

I have used Ghiradlli in the past and occasionally Vahlrona (obviously better)...I used to use the Ghiradelli a lot because I thought it had a great reputation for being a high quality chocolate and the price was very reasonable... My expert chocolate friend told me that Ghiradelli is complete crap...Is this true? I just picked up 3 large bars of Scharffen Berger which my friend suggested which has 70% Cacao...anyone know what % Cacao Ghiradelli Bittersweet has? And any opinions on any of these brands, thanks!

can someone give me a recipe for white chocolate mousse that is firm enough to be used as a filling in wedding cake?

I'm trying to make chocolate covered strawberries. I melted semi-sweet chocolate w/ a little cream and dipped the strawberries. Is there a better way to get the chocolate to stick to the strawberry? I tried throwing them in the freezer for about 10 minutes after dipping them,but the chocolate didn't stick as well as I've seen other chocolate covered strawberries. Is there someone who can help me ? I need to make them on thursday and I don't wanna look like a fool!!!!

Just in time for summer, I've received a Krups La Glaciere ice-cream maker as a gift (thanks to Malawry) and was wondering if there were any eGulleteers fond of making their own ice creams/sorbets/granitas who would have some unusual flavor combinations and recipes to share. I figured I'd get some interesting ones from this bunch! I haven't made ice cream since before the electric makers came out, so I'd appreciate any tips as well. I guess the electric way is more efficient, but I fondly remember sitting in the backyard as a kid and feeling the hot sun on the back of my neck while cranking away on our wooden-barrelled maker. I would always put some rock salt on my tongue and feel it melt away--what an intense sensation! Experiencing that and the ice cream itself, with its simple, pure ingredients, may well have been the beginning of my food geekdom...

The discussion Cabrales started in another thread comparing various famous chocolatiers has gotten me thinking about some of the less famous, less well-known chocolate encounters eGulleteers might have experienced along their forays in France. Don't limit yourself to bon bons and ganache fillings. Chocolate and foie gras? duck confit? peppers? Anything obscure or regional that a member might like to report on? Name names.

I am ( and have been for a while ) on a low carb diet. The upside is that I have lost 50lbs. The downside is that I can't keep up with my love of baking and desserts. I wondered if anyone could suggest some flourless cake recipes ( apart from the obvious chocolate one ) that I could try? Thanks in advance S

Dr. Atkins forgive us, a friend and I spent a long, languorous, sugary afternoon yesterday at one of the two tiny tables (three, actually, but one is used for display) in M. Torres’ sunny storefront. Both the kitchen and the old, industrial waterfront backstreet were visible through large windows. APPETIZERS. Crisp, flaky, tender, buttery chocolate and cheese breads, and croissants. It might be worth arising early to try them first thing in the morning, fresh out of the oven. Large cups of regular and spicy (chili and nutmeg?) hot chocolate, frothed at the cappuccino spigot, more a beverage and less a confection than at my other favorite, Payard, which serves tiny shots of what I recall as little more than melted chocolate and cream. MAIN COURSES. A tasting menu of one of each available dark-chocolate item, plus two special truffles of the day (a chocolate rum and a fresh orange), served, Zen-like, on a sort of sushi stoneware platter. Though memories of La Maison are too distant (three months) to compare the quality of the chocolate itself, the style was very different (more American?) and the fillings amazingly fresh-tasting and intense, particularly the fruit and ground-nut candies and an unusual and delicious Earl Grey tea. (I came to this conclusion before reading the brochure, which emphasizes freshness and concentration. It was fun, though, to identify each chocolate by its picture and study its contents at the table.) Also, excellent cappuccino, distinguished for me by not being overloaded with milk. DESSERTS. See Appetizers and Main Courses, above. Take-out nut bark, candied ginger, and chocolate-coated almonds have yet to be sampled. The vibe is cheerful and friendly. Additional baked goods are reputed to be available Saturday mornings. The good Dr. Atkins would be proud after all; before leaving, we took our vitamins. In the evening, we had a lovely dinner at Le Gigot, but I haven’t the energy to write it up now – sugar shock, no doubt. Jacques Torres Chocolates La Maison du Chocolat

I would like to purchase some chocolates (as opposed to cooking chocolate) in New York City. I went to Fauchon and they said that their chocolates were imported once a week. I have heard that chocolates must be very fresh to be good. I have had longer dated chocolates (Godiva and some from Belgium) which taste like colored, flavored wax to me. 1) How long after creation can chocolate be eaten if it is to be in peak condition? 2) Where would you suggest that I purchase chocolate in New York City?

October 19 through 22 are the dates for the annual Fermier show at Espace Champeret in Paris. 200+ artisanal producers of charcuterie, cheese, seasalt, honey, confitures, confiture du lait, eau de vie, calvados, fruit wine, and more than I can remember set up booths, discuss and sell their products. Samples are offered on almost everything that is for sale. There is a raw bar set up, as well as a cafe for lunch. This year I will come prepared with an empty carrier bag and will do serious Christmas shopping. On October 20 and 21 at the Bourse du Commerce, the twice a year Marche du Chocolat takes place. Over 20 of France's best chocolatiers offer samples and sell their product. There are many artisanal exhibits: chocolate molding, construction and decorating; and for the really serious, classes and seminars. From October 31 to November 4, the Salon du Chocolat takes place at the Carrousel du Louvre, exhibiting chocolatiers from all over Europe.

Chocolate Toffee Butter cookies Here's one of my favourite recipes from the Vancouver Egullet cookie exchange! 2 c AP flour 1/2 tsp baking powder 1/2 tsp salt 1 c unsalted butter 1 c packed light brown sugar 1 eg 1 tsp vanilla extract 1 c Heath toffee bits 1 c semisweet chocolate chips 1 T vegetable oil 2/3 c finely chopped pecans 1) Whisk flour, baking powder, and salt together. With electric mixer, beat brown sugar and butter on medium until fluffy (~ 3 minutes) Add egg and vanilla and beat until combined about 30 seconds further. Reduce speed to low and add flour mixture in two parts and mix until incorporated. Stir in toffee bits. Divide dough in half and roll each into a log about 9 inches long and 1 ½ inches in diameter. Then flatten log until about 2 ½ inches wide. Wrap and refrigerate until firm about 1 ½ hours. 2) Adjust oven racks to upper-middle and lower-middle positions and preheat oven to 350 degrees. Like 2 baking sheets with parchment paper. 3) Using a chef’s knife, cut dough into ¼ inch slices, transfer to baking sheets spacing about 1 inch apart. Bake until just browned around edges, 10-12 minutes, rotating the direction and position of the baking sheets halfway through. Cool completely on baking sheets and use remaining dough to make second batch. 4) Transfer cookies to wire rack set over baking sheets. Melt chocolate and mix with oil until smooth. Drizzle chocolate cookies and sprinkle with pecans. Don’t touch until chocolate sets – about 1 hour. ( RG1527 )

Mexican Chocolate Bundt Cake We experimented with adding a little ancho chili powder to the cakes as well, so that's an option if a more spicy cake is wanted. ( RG2168 )