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Found 1,174 results

  1. John Talbott

    Chocolate

    Chocolate This is one of a series of compendia that seeks to provide information available in prior topics on eGullet forums. Please feel free to add links to additional threads or posts or to add suggestions. Chocolate tasting 2007 Chocolate Recon Chocolate show 2001- Angelina’s Salon 2005- La Petite Fabrique The end of chocolate Chocolate surprises
  2. Having a suprisingly difficult time trying to track some down in melbourne. Anyone seen someone who stocks them?
  3. 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 )
  4. 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 )
  5. 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 )
  6. 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 )
  7. LJDolan

    Sam Adams Chocolate bock

    Saw this in the store the other day and decided to try it, a bock beer with real chocolate as an ingredient. Basically a good but not great beer. I thought the chocolate taste was too strong. Reccomend this as no more than a dessert beer. I also those that it was way overpriced at $16/bomber sized bottle.
  8. Chocoladevla (Dutch Chocolate Pudding) My mother used to make this on special occasions. You need to taste the vla after adding the sugar to determine if more is needed (this depends on the quality of cocoa powder used). A vanilla bean can also be added to the milk when heating, remove before adding the cocoa mixture. 1 l milk 30 g cocoa powder 40 g cornflour / cornstarch 1 egg yolk 100 g sugar Blend sifted cocoa and cornflour with enough milk (from 1 litre total) to make a paste. Heat remaining milk in a saucepan. When just boiling, take off the heat and carefully blend in cocoa mix. Return to heat and bring back to boil, stirring constantly. Boil for 1-2minutes, turn off heat. Stir in sugar and egg yolk. Pour into individual dishes or one large bowl. Place in fridge to set. Serve with whipped cream. Keywords: Dessert, Chocolate, Pudding ( RG1958 )
  9. Just wondering if anyone has tried making a chocolate mousse with just chocolate and water? I made one which was nice right after making but when it set it set too firm. Any ideas?
  10. 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 )
  11. ariggsby

    Chocolate Spiral

    I was at Alinea in Chicago last week and very much liked the dessert that centered on a spiral of choolate. I'd like to try to make it myself, and conveniently there's a recipe in the Feb./March Pastry Art and Design. Unfortunately, there's a key ingredient missing. Before I waste a lot of good chocolate experimenting, I thought I'd check here and see if anyone happened to know the ratio of chocolate to cream? Thanks in advance, Andrew
  12. 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.....
  13. Cusina

    Chocolate Toffee Cookies

    Chocolate Toffee Cookies These are delicious, but be aware, they need to be eaten the same day they are made. Not nearly as good after a day or two. I'm sorry to say I'm not certain of the source. The recipe was given to me by a friend quite some time ago. 1 lb Semi-sweet choc. chips ½ stick butter 1 ¾ c. brown sugar 4 large eggs ½ c. flour 1 teas. Baking powder 1 tblsp. Vanilla 7 oz Heath bits Melt choc. chips and butter. Cool mixture to lukewarm. Beat sugar and eggs until thick, about 5 minutes. Mix in chocolate mixture. Mix in vanilla. Mix in baking powder and flour. Mix in heath bits. Chill batter until firm, about 45 minutes. Heat oven to 350. Line cookie sheets with waxed paper. Place batter by spoonfuls onto waxed paper. Bake for 15 minutes, until tops are dry and cracked but cookies are still soft to touch. Cool on sheets. (Makes about 4 doz. cookies.) Keywords: Dessert, Chocolate, Cookie ( RG740 )
  14. 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....
  15. 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 )
  16. ruthcooks

    Comparing chocolate tastes

    I've ordered premium baking chocolates, but never used any for baking because I always eat them first! Finally I have gathered together Scharffen Berger, Valrhona and KA's Merckens. Locally, I have Ghirardelli and Bakers. I have at least 7 ounces of each. Of course, I know I can just taste them, but what else can I do? I've thought of making a very small amount of ganache with each one, but I should really bake something, too. Brownies? Any one have any good ideas? And after I make all this ganache, anyone have an idea of what to do with it? Frost yellow cupcakes and taste again? Ideas, please. What could I bake that would give me the best idea of what each chocolate can do?
  17. I hate making topics on forums for fear of duplicating another post, but I need help. Search didn't turn up what I was looking for. I'm making my friend a Kit Kat cake for her birthday. So far, my plan is chocolate cake, with chocolate cream filling and chocolate frosting. The cream filling will have crushed Kit Kat in it. The whole cake will have a Kit Kat border. I'm looking for a chocolate cream filling like the one they use in a Kit Kat, or other chocolate wafer cookies. And I'm looking for frosting similar to the Duncan Hines or Betty Crocker already made frosting.( my favorite) Nothing dark chocolaty, since we're both milk chocolate fans. Any help is greatly appreciated! For picture of the frosting I'm talking about, go here: http://www.aulsuperstore.com/images/products/44209-00446.jpg And kit kats: http://en.wikipedia.org/wiki/Kit_Kat Edit: While you're here, feel free to post your favorite chocolate CAKE recipe as well. Not a fan of chocolate cake myself, since I feel like it has no flavor, but I've never made one that wasn't from a box.
  18. 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 ...
  19. 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?
  20. My sister is obsessed with this chocolate souffle cake at a restaurant chain called Yard House. I tried to duplicate it using the molten Chocolate cake recipe by Vongerichten. * 1 stick (4 ounces) unsalted butter * 6 ounces bittersweet chocolate, preferably Valrhona * 2 eggs * 2 egg yolks * 1/4 cup sugar * Pinch of salt * 2 tablespoons all-purpose flour I used 70% bittersweet Valrhona. And it came out successful, but my sister still prefers the Yard House cake. She said she tasted the "bitter" in my cake but not much of the "sweet." I'm not much of a cook and I want to fix it for a dinner party on Saturday without attempting it beforehand. So how should I sweeten it up? Do you recommend I increase the sugar or should I downgrade to 65% Valrhona Semisweet, or any other recommendations? I'm only giving myself one more attempt.
  21. schneich

    Fascinating Chocolate Demo

    back from europain, with some impressions: check out the chocolate decoration demo, it was a chinese booth with a chinese chef who had some incredible tricks :-) after watching him for quite some time i am sure that his chocolate has some oil in it to make it smoother... cheers t.
  22. A Patric

    Chocolate Fudge

    Hi All, I have a quick question for all of you confectioners out there. I want to make some chocolate fudge. I understand that not melting every sugar crystal, or introducing sugar crystals after the fudge begins to cool can cause graininess. With this as context, here is my question: Wybauw has a chocolate fudge recipe that calls for dark chocolate. He has you put the chocolate in the pan with all the other ingredients before they reach soft ball. I feel that this will result, due to the boiling and relatively high temp, in too much of a reduction of the chocolate volatiles. I compared this to Greweling's recipe. Greweling calls for chocolate to be added after the mixture has reached soft ball and started to cool, I thought that I might try that, but then I noticed that Greweling calls for chocolate liquor, and so I wondered if perhaps the unmelted crystals of sugar in the dark chocolate could cause graininess if added when the mixture is starting to cool, which would explain both why Wybauw would call for the chocolate to be added earlier, and why Greweling would call for chocolate liquor to be added later as opposed to dark chocolate. Any thoughts? I'd rather use my 70% dark chocolate than chocolate liquor simply for production reasons, and I also want to maintain as many of the volatiles as possible while not causing myself issues with graininess. How have you solved this problem? Is the graininess issue even a problem, or am I inventing it? Thanks in advance! Alan
  23. Minister of D®ink and I are thinking of venturing out in the real world after a few more inches fall. I've never not gone to a bar on a snow day since I've been of boozing age... Minister's still partially honoring the early stages of the South Beach Diet...and I'm pretending to follow in his foot steps. So, where can we go to get a hot drink that's cooler than our Tazo teas at home? Someone said Oyamel for hot chocolate? Why is this? Please help! Our wagon is out of fuel.
  24. Well, they've gotten everyone convinced about the health benefits of chocolate -- at least dark chocolate. Now it seems that cocoa itself also is potentially beneficial for heart disease, diabetes, dementia -- including Alzheimers, and stroke. Cocoa shows promise as next wonder drug However, like most things, much can be lost in the processing.
  25. renam

    Chocolate Covered Bacon

    Last night on the FoodNetwork Micheal Symon did chocolate covered bacon on Dinner Impossible segment. I guess he's the new host. Anyway, everyone loved it. Has anyone done this before? I'm thinking of doing it for the Holidays. I'm worried about the shelf life though. Would probably have to do it on a made to order and not in advance.... Any thoughts? Thanks, Rena
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