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Found 1,185 results

  1. Coconut Cream Pie with Chocolate Cookie Crust Serves 8 as Dessert. This recipe is from the R.S.V.P. section of the February 2004 Bon Appetit, as requested by a reader in Portland, Oregon who liked the pie at Mother's Bistro & Bar (also in Portland Oregon). I find this pie to be pretty coconutty - the chocolate crust complements the flavour, but doesn't cut the intensity of the filling much. So if you're not a coconut fan, this may not be for you. The whipped cream is a nice touch, but the pie is fine without it. Finally, the recipe calls for whole milk, but I've made it with 2% in a pinch, and it turned out fine. Crust 10 T unsalted butter, divided and at room temperature 1-1/2 c chocolate wafer cookies, finely ground Filling 1-1/2 c whole milk 1/2 c whipping cream 1 vanilla bean, split 1-1/2 c plus 2 tablespoons sweetened flaked coconut, toasted 6 large egg yolks 1/2 c sugar 2 T cornstarch pinch of salt 3 T coconut or dark rum Topping sweetened whipped cream Preheat your oven to 350 degrees F. In a small saucepan, melt 6 tablespoons of the butter. Pour the butter into a mixing bowl and mix in the cookie crumbs. Press into a 9-inch pie dish and bake for about 10 minutes, or until the crust has set. Cool. In a saucepan, combine the milk and cream, scrape in the seeds from the vanilla bean and then add the pod. Heat the mixture until it's just at a simmer, then remove from the heat, cover, and leave to steep for 15 minutes. Remove and discard the vanilla bean. [Actually, the bean's still usuable - use it to infuse another liquid, or, once dried, stick it into a jar of sugar and make vanilla sugar.] Mix in 1 1/2 cups of the coconut and bring the mixture to a simmer over medium heat, then remove from heat. In a large bowl, whisk the yolks, sugar, cornstarch, and salt until blended together. Slowly whisk in the coconut mixture. Pour this mix back into the saucepan and bring it to a boil, stirring continuously. Keep stirring over medium-high heat until it has thickened - about 30 seconds. Add the remaining 4 tablespoons of butter and keep stirring until the butter has melted. Stir in the rum, and then allow the filling to cool until it's lukewarm. Pour the filling into the cooled crust, cover with plastic wrap, and chill until cold. (At least 4 hours. The pie can be made in advance and chilled for up to one day.) Top with the the whipped cream, and sprinkle the remaining coconut overtop. Keywords: Dessert, Chocolate, Pie ( RG1287 )
  2. Sebastian

    Chocolate Kitchen/Lab Design

    I've recently taken a new position with another chocolate company, and the first thing I'm being asked to do is create a state of the art development/applications lab. I know the equipment and process flow inside and out, so that's not an issue for me, but my wife says I'm...how shall we put it...aesthetically challenged 8-) Have any of you experience with design companies that offer industrial lab/kitchen design services? I'm looking for someone who can address layout, cabinet design, colors, etc so that if I say 'here's a pile of equipment that i have to put in here' they can say 'i know how to make it look like you didn't just throw a pile of equipment in here'...i need it be functional and very aesthetic. If there's any resident experience in here with lab design places, I'd love to hear who they are and what your experiences were with them...
  3. cakedecorator1968

    Lindt Chocolate

    Have you ever worked with Lindt chocolate? I've noticed that Lindt chocolate seems to be quite fluid when melted but also seems to be quite a soft chocolate compared to other brands when molded or even just tasted out of the bag? Especially milk and white. It's always a little soft for me on the tooth....sort of like a cadburys milk chocolate bar at the grocery store ....very soft and creamy. Not really a hard crisp snap like some chocolates but from the fluidity seems to be loaded with cocoa butter. Comments?
  4. Satsuma Rum Sorbet with Shaved Dark Chocolate 1 c cwater 1 c sugar 1 T corn syrup 3/4 c juice from satsuma oranges (6-8 satsumas) 2 strips of zest from oranges 1 jigger of dark rum 2 T shaved dark chocolate 1. Bring sugar, water, corn syrup and orange zest to light boil over medium heat. 2. Remove orange zest strips from syrup. 3. Cool syrup in ice bath. 4. Stir orange juice into syrup mixture. Make sure it is well combined. 5. Freeze in your Ice Cream machine as per manufacturer's directions. 6. When mixture is starting to get thick, add the jigger of dark rum slowly and then the shaved chocolate. 7. Let combine in the machine. 8. Pour out into airtight container and freeze to desired firmness. Keywords: Dessert, Ice Cream, Ice Cream Maker ( RG539 )
  5. My husband and I are having some friends over for an evening of reality TV and ice cream sundaes. In all, a junkfest of food and entertainment. Rotting the mind and body all at once! The glitch: two of our guests are vegans. Not a big problem, though: Soy Delicious (or Soy Dream or whatever it's called) ice cream is pretty decent, and Hip Whip whipped topping is an okay substitute for whipped cream. I'll have the real stuff on hand for the rest of us heathens, though. I'd like some suggestions about what to do for the chocolate and caramel sauces, though. For simplicity, I'm only going to make one of each, and they'll both be vegan. In place of the cream in the sauces below, I was thinking of using coconut milk. Would that likely work? Or, should I try soy milk or soy cream? Soy has never tasted quite right to me in milk or cream form. The butter will be replaced with Earth Balance margarine. Non-vegan recipes: Chocolate fudge sauce 10 ounces semisweet chocolate , chopped 1/3 cup sifted cocoa powder , Dutch process 1/3 cup granulated sugar 3/4 cup light corn syrup 1/3 cup heavy cream Pinch table salt 1 teaspoon vanilla extract 3 tablespoons unsalted butter , cut into pieces Caramel sauce 2 cups granulated sugar 1 cup heavy cream pinch table salt 2 tablespoons unsalted butter , cold
  6. Susan in FL

    White Chocolate Macadamia Ice Cream

    White Chocolate Macadamia Ice Cream This recipe makes about a quart, and benefits from freezing overnight to allow flavors to mellow. If that produces a more solidly frozen ice cream than you prefer, let is soften in the refrigerator before serving. 1-3/4 c half and half 6 egg yolks 1/2 c sugar 1 tsp vanilla extract 1 pinch of salt 8 oz white chocolate, preferably imported, finely chopped 6 fl oz whipping cream 3/4 c macadamia nuts, toasted and coarsely chopped Over medium heat in heavy small saucepan, scald half and half. Remove from heat. Whisk egg yolks, sugar, vanilla, and salt in medium bowl. Gradually whisk hot half and half into the egg mixture in the bowl. Return the mixture to the saucepan and stir over medium-low heat until it thickens and leaves a path on the back of a spoon when finger is drawn across it, about 8 to 10 minutes; do not boil. Remove the pan from heat and add white chocolate, whisking until melted and smooth. Stir in cream. Strain mixture into another bowl or container, and cover. Refrigerate until well chilled. Transfer custard to ice cream maker and process according to maufacturer's instructions. Add nuts when ice cream is almost set. Freeze in covered container. Keywords: Dessert, Intermediate, Snack, Ice Cream, Ice Cream Maker ( RG1338 )
  7. Chocolate Coated Mint Leaves After a big hearty meal, I like to wait awhile for dessert. When I have guests, I pass around a plate with the chocolate minted leaves. It's refreshng. The leaves hold their shape well, and these could be for a decoration on any dessert. 6 ounces of Vahlrona chocolate Mint leaves. I use fresh from the garden. Melt the chocolate in a double broiler, stirring constantly. Remove the bowl and continue to stir till the chocolate is melted and smooth. Put wax paper or parchment on a cookie sheet or tray. Put plastic wrap on a rolling pin. Take the mint leaf by the stem and dip in chocolate, coating both sides. Put the leaf on the rolling pin to let dry. It's not mandatory, but I think it retains a nice shape. Then put the leaves in the freezer to set until frozen, and you can put into a freezer bag until ready to use. Keywords: Easy, Chocolate ( RG798 )
  8. KennethT

    cocoa nibs

    anyone know where I can get cocoa nibs in manhattan? I figured I'd try NY Cake and Baking but I don't want to take the trip if I don't have to.....
  9. pastrygirl

    Rabbit Rorschach

    OK, I know this is sweating the small stuff, but I'm wondering what you see ... Is this rabbit https://www.dr.ca/rabbit-mold-7-5-inches.html holding an egg, or is the oval a fuzzy underbelly?
  10. Has anybody made the orange raspberry bon bon from Notter's book "The Art of the Chocolatier: From Classic Confections to Sensational Showpieces"? It is described as a smooth raspberry coulis, atop a dark ganache, infused with fresh orange juice, encased in a dark chocolate shell. What did you think of it? I'm very curious about the texture and taste of the raspberry coulis. Unfortunately the book shows a picture on the finished piece (no step-by-step photos or a cut-away photo).
  11. This weekend in Ashland, OR, there will be a Chocolate Festival Celebration at the Ashland Springs Hotel... Chocolates, coffee, vino, and a great food area, what more could we ask for? Hope to see some Egulletiers there....
  12. vengroff

    Chocolate Milk

    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 )
  13. A: Ms. Chocolot won 8 out of 10 medals! That's who. Congratulations Chocolot!!!
  14. So-Good-You-Wanna-Marry-'Em Chocolate Chip Cookies 1 c vegetable shortening (do not use butter flavored) 3/4 c light brown sugar, firmly packed 3/4 c granulated sugar 2 eggs 1 tsp hot water 1 tsp vanilla 1-1/2 c all-purpose flour 1 tsp baking soda 1 tsp table salt 2 c quick oats 1 pkg chocolate chips (I prefer milk chocolate chips) In a large bowl, cream together: shortening brown sugar granulated sugar eggs Add: hot water vanilla In a separate bowl sift together, then add: flour soda salt Stir in oats and chocolate chips. Drop by tablespoonfuls onto baking sheet and bake at 400º for 6 - 8 minutes. Remove from oven when edges begin to turn golden, they should be slightly gooey in the center. Cool and enjoy! Keywords: Dessert, Easy, Chocolate, Snack, Cookie, American ( RG599 )
  15. Patrick S

    Chocolate tart shells

    I would like to make mini tart shells out of white chocolate, to be filled with pastry cream. What is the simplest way to do this? Can I just melt some white chocolate, pour a bit into a chilled mini-muffin cup, swirl it around while it sets, and then tap it out? Any tips would be greatly appreciated!
  16. So if water gets in your chocolate it seizes, but if you make water based ganache its nice and smooth. Why does one seize and the other doesn't? Is it quantity? Agitation? Can someone please explain the science behind this? Thanks.
  17. I've been experimenting with a sugar free chocolate for a while now and flavour wise have achieved success. I have two major problems with my chocolate and it happens with both the milk and dark. Problem #1: I had the milk chocolate in the melter over night and in the morning there was and oily puddle (cocoa butter methinks) on the top, after vigorous stirring it homogenized but streaks kept appearing in the melted chocolate but disappeared when stirred. After tempering and when the chocolate had crystalized there were faint streaks and dark spots. I'm thinking I need to add more lecithin (I had granular lecithin at 3g for 4k) Problem #2: At the correct temperature for tempering (30 Milk, 32 Dark) the chocolate was almost set, a spoon stood upright in it. It was thick and claggy and impossible to work with. After adding tons of cocoa butter and raising the temperature to 36 degrees it was workable and I managed to make some bars etc. They came out of the molds easily which makes me think it wasn't over crystalized and it had a very good snap and didn't melt when touched which means they were either tempered correctly or at least not incorrectly. The only things I can think of that could cause this are: lack of lecithin and/or too much inulin (can't blame the milk powder as it's not present in the Dark), also its possible the chocolate absorbed moisture through being in the machine during the day for 3 days but if the chocolate was 'wet' then I don't think I would have been able to work with it. I also have a dehumidifyer near to the Santha and it didn't happen when there was higher humidity than there is now. It could be one thing or a combination, I'm at my wits end and would really appreciate any help (I have posted this in the chocolate alchemy forum too).
  18. Coffee Chocolate Chip Blondies (with Kahlua) Everybody goes crazy for these. Some people don't want to have these thinking they prefer a brownie but, one taste and their hooked. This is a variation of something that's in one of the Silver Palate cookbooks. These are great to make ahead of time. Before cutting into bars, wrap the whole thing well in plastic and foil and freeze. Thaw, still wrapped and then cut. 3/4 c unsalted butter (1 1/2 sticks) 1 lb dark brown sugar (light is OK too) 3/4 tsp instant espresso 1 T hot water 4 eggs 2 T vanilla extract 2 c unbleached all purpose flour (plus more for dusting the pan) 2 tsp baking powder 1/2 tsp salt 1 c chopped pecans 1 c semisweet or bittersweet chocolate chips 2 T Kahlua or other coffee liquer Heat butter and brown sugar together in a medium size sauce pan over medium low heat until the butter melts. Dissolve the espresso in the hot water and stir into the butter/sugar mixture. Let cool to room temperature or, to speed up the cooling, put the mixture into the mixer and work with the paddle attachment. Preheat the oven to 350. Butter an 11 x 8 inch pan, line with parchment, butter the parchment, and dust the entire pan lightly with flour. (Okay, I'm a bit compulsive about things not sticking.) When the butter mixture has cooled, beat in the eggs one at a time and the vanilla, stopping to scrape down the sides when necessary. Sift flour, baking powder and salt together and stir into the butter mixture. Stir in pecans and chocolate chips just to combine. Spread the mixture evenly into the prepared pan. Bake 40-50 minutes, until lightly browned and a cake tester comes out clean. Do not overbake. Immediately after removing the blondies from the oven, brush the Kahlua all over the top using a pastry brush. This will sizzle and give a lovely flavor to the blondies and a beautiful sheen to the top. I allow these to cool completely in the pan before turning the whole thing out and cutting them. These make 24 good size bars or more smaller ones. If you don't like pecans, you can substitute walnuts or some other kind of nut. Or, you can leave them out altogether but, if you do, I suggest adding additional chocolate chips to compensate Keywords: Dessert, Chocolate, Brownies/Bars ( RG591 )
  19. First this is a general inquiry about high quality good tasting dark chocolate in UK for eating. We know about Green and Black's which is made in Italy. Second, have you heard, or do you have web site for James Chocolate , Evercreech, Somerset, BA 4 6LQ. They have some wonderful tasting chocolates with rose, lavender, etc that someone gave us but they do not remember where they got it.
  20. Catherine Iino

    Baking with 85 percent chocolate

    I am making the Rose Levy Beranbaum Chocolate Oblivion Truffle Torte wedding cake, which calls for three pounds of chocolate. I was able to buy a lot of Lindt bars for little money, because they were mis-manufactured and are 83 percent rather than 85 percent cocoa solids. Beranbaum doesn't recommend using anything above 60 percent or so, but this deal was too good to pass up. Would it be enough to increase the amount of sugar in the recipe, or do I need to adjust for fat or anything else as well? Or am I just courting disaster all around? (I'm not a professional baker, but I play one late at night in my kitchen . . . )
  21. I remember Dish reporting the news about Hot Chocolate some time back and I recently read a review at WLS TV's web site which seems encouraging: Has anyone been yet? It sounds like a great concept. =R=
  22. Chocolate Coated Mint Leaves After a big hearty meal, I like to wait awhile for dessert. When I have guests, I pass around a plate with the chocolate minted leaves. It's refreshng. The leaves hold their shape well, and these could be for a decoration on any dessert. 6 ounces of Vahlrona chocolate Mint leaves. I use fresh from the garden. Melt the chocolate in a double broiler, stirring constantly. Remove the bowl and continue to stir till the chocolate is melted and smooth. Put wax paper or parchment on a cookie sheet or tray. Put plastic wrap on a rolling pin. Take the mint leaf by the stem and dip in chocolate, coating both sides. Put the leaf on the rolling pin to let dry. It's not mandatory, but I think it retains a nice shape. Then put the leaves in the freezer to set until frozen, and you can put into a freezer bag until ready to use. Keywords: Easy, Chocolate ( RG798 )
  23. Hi, Recchiuti has the piece named "Spring jasmine tea" with marbleized covering. I don't think it is a molded piece ... how can I give such a marbleized effect to my fork dipped pieces? And, my second question, to make Brésilienne Chips, where can I buy oval-shaped stencil mentioned in the recipe box? Thanks in advance ...
  24. Looking forward to my first trip to Australia in a few weeks, and would welcome any suggestions for restaurants with FABULOUS desserts, and great high-end pastry or chocolate shops in Sydney and Melbourne. In MEL I'll be staying in Carlton & relying on public transport/taxi, haven't booked for SYD yet. I'm a pastry chef looking for inspiration, surprises, delights - of course I'll have to try a traditional pavlova or two, but am more interested in what the best & brightest & wackiest & fanciest pastry chefs in Australia are doing right now. Thanks!
  25. Kerry Beal

    Chocolate Buttercream

    Chocolate Buttercream 1 c plus 2 tbsp sugar 1/2 c water 1/4 tsp cream of tartar 2 extra large eggs 2 extra large egg yolks 14 oz salted butter, room temperature 4 oz bittersweet chocolate, melted and cooled 3 drops Loranne Gourmet Chocolate Flavour Bring water and sugar to boil in small sauce pan. Boil to 240 F. Meanwhile beat eggs, yolks and cream of tartar in mixer with wire whip. By the time the syrup is ready the egg mixture will be fluffy and light in colour. With mixer on highest speed drizzle hot syrup down side of bowl until incorporated. Beat until cool. Add butter a couple of tbsp at a time. Mix in cooled chocolate and flavour. If separates heat outside of the bowl with hair dryer, heat gun or hot water soaked towel just until incorporates. Keywords: Topping/Frosting ( RG1667 )
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