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Found 1,187 results

  1. DeEttas

    Milk Chocolate Ganache

    Does anyone have a good recipe for a milk chocolate ganache? The one that I have calls for 5.5 oz. of milk chocolate and 3 oz. of heavy cream. The ganache held together, but it stiffened and dried out a great deal the next day. I am looking for something like a forsting for a brownie that stays soft.
  2. filipe

    cocoa chiffon

    I've made my fist chiffon tonight. I had eaten many, but had never done one. I started by a cocoa chiffon. The result surprised me A LOT - it was even better than all those I had eaten before and made by other people. It was really soft and wet... oh God, there goes my diet! I've covered it with a chocolate meringue, based on a simple italian meringue to which I added melted chocolate+butter. I'll share my recipe with you so that we can compare recipes and maybe achieve an even better one. I've used: Dry items : 180g wheat flour 2 tsp baking powder 50g corn flour (MAIZENA, is it known on your countries?) 70g cocoa powder - I've used Valrhona 350g yellow sugar Wet items: 7 yolks 8 whites 125ml corn oil 200ml water And this was the result....
  3. 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.....
  4. 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.
  5. So, my son is living with the youngest daughter of a Jewish couple from New York. Relocated here about 10 years ago. I like this girl - she has been so good to my son, and they are in love. So anyway, for Easter of all things, I drug out Martha Stewart's recipe for Chocolate Babka, because I had never had it - and that Seinfeld episode was really great, and said girlfriend was coming over. So I produce it in front of her eyes, from scratch, and it was marvelous, and I was so darn lucky. I don't know why my Grandmother never told me about Babka. Her family somehow heard in advance that I was making, from scratch, a chocolate babka - asked for a sample. They really loved it, or are exceedingly polite. I mean, had dinner with them since loved it. So, now I am invited to the older daughter's welcome home party for her month old baby, in their home. I have the basket picked out for mother and babe - but what sort of hostess gift should I provide to the parent's of my son's girlfriend - that will outdo MS's Chocolate Babka? Something homemade? Cheesecake? The Cheesecake of all Cheesecakes?
  6. 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?
  7. 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 )
  8. carswell

    Cocoa Locale

    According to the enjoyable blog ...an endless banquet, a new top-flight cake/pastry shop is set to open on Park Ave. on Sunday: Cocoa Locale 4807 Park Ave. (corner Villeneuve) Tuesday–Sunday, 11–6ish Please report any sightings/tastings here.
  9. I made an Herve This style chocolate mousse last weekend - it is an emulsion of only coffee and chocolate - and it has been in my refrigerator all week. For how long will it still be safe to eat? Is there something in there that can go bad? There are two different versions - the details of which are: Mousse 1: 150g bittersweet chocolate 120g coffee Mousse 2: 150g bittersweet chocolate 140g coffee
  10. I'm shocked--shocked!--that no one has written about this new store on Lackawanna Plaza yet, or maybe I just missed it. Dark chocolate fanatic and owner Susan Jeffries Fine (I think that's it) has a small but extremely tasty inventory of dark chocolates from around the country and world tucked into one side of what is or was an interior design space. She keeps a drawer full of samples of everything she's selling. I picked up a bar of Weiss 68 percent with candied orange peel--this was a brand I'd never seen or heard of anywhere outside the chocolate show in New York City; one bar of straight 73 percent chocolate and one with bits of ginger from an American company called NewTree; and some outrageous chocolate covered toffee, also with ginger (I'm on a ginger tear this winter) from BT McElrath. She told me she's concentrating on stuff you don't find easily elsewhere, but she carries a handful of pretty Marie Belle bars, too. Check out the website. If you live in the Montclair and, like some chocolate addicts I know, have previously had to go to NYC for a serious chocolate stash, this is a welcome addition to the neighborhood. Susan
  11. chefmoni

    Valhrona Chocolate

    i've always just purchased my chocolate at the local baking store (NY Cake or in Chelsea Market), but it's very very expensive. And now that I'm starting to do more mass/retail production, I would prefer to spend less and buy more. Where does everyon else buy their chocolates (valhrona preferrably)? Thanks!
  12. 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 )
  13. 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?
  14. I've never been a big fan of milk chocolate, which used to mean that I was out of luck when it came to mainstream candy bars. It used to be that the only mainstream, industrial candy bar that came in dark chocolate was Mounds -- which, since I don't like coconut, didn't help me at all. The past few years have seen more bars in dark chocolate, though. I think the first was the Milky Way, with a few more following suit. Now you can find Snickers and Reese's in dark chocolate, and even M&Ms come in dark now. The latest I've found was dark chocolate Kit Kats, which may very well be my downfall (they're really good). If Butterfingers ever expand to dark chocolate, I'll be in heaven. Anyone else like this trend? Are there any other bars out there that have made the switch that I should know about?
  15. 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.
  16. Lior

    Chocolate vodka

    I did not know whether this should go under drinks or here. Perhaps here people have done this experiment with nibs. Anyway, has anyone infused vodka with nibs? Does it taste like chocolate vodka sort of? Thanks!
  17. 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
  18. Borrowing a page from Modernist Cuisine, I put 500ml of whole milk and 70 grams cocoa nibs in an ISI container with two charges of NO2. Eight to twelve hours later I strained. The milk is white with a grains of cocoa (which fall out on their own), but tastes strongly of chocolate -- it's white chocolate milk. As a drink, with sweetener it's delicious. But baking with it the flavour evaporates. Why, and does anyone have a suggestion on how to keep the chocolate flavour? To be more specific, I used the white chocolate milk in place of milk in drop cookies and white cake batter. In the batter the flavour is noticeable, after baking, it's gone. Baking times were between 10 and 40 minutes. The only thing I can think to do is try the experiment again with heavy cream and see if the fat preserves the flavour. Any thoughts on this?
  19. I need a bit of help with a non-dairy chocolate cake. I've looked through the best chocolate cake thread but to no avail. I'm making the cake for people who don't eat any dairy products and I really would like to make a rich chocolate cake. My preference is not to use substitutes, especially for cream, although I accept I may have to use margarine as a sub for butter. Any recipes are gratefully received.
  20. Hi, I'm trying to track down a book called "When Chocolate Turns to Matter" by Stephane LaRue (?spelling?). It was apparently released in October. Has anyone heard of this book? Does anyone know where to buy it from? Thanks for any help
  21. I was flipping through the Food Newtork (or maybe it was Travel Channel.. it was late, and I had been sampling fare at the local pub) and saw a choclatier running through a demo on making diamond shaped chocolates. After using his finger to rub colored cocoa butter in the mold in a variety of vibrants colors, he then rubbed a small bt of whte chocolate into the molds to help make the colors pop, then molded as usual in dark chocolate. I know some chocolatiers use a fine layer of white cocoa butter to as the final layer to make things pop, does anyone use this white chocolate method?
  22. I have a large amount of chocolate that got gritty. It wasn't closed well so I assume it got moisture from the air... When I tried melting it I saw blobs and grits- probably sugar and milk-awful!! Even for ganache it is gritty. Should I just say good bye to it? It is about 2 kilos. It is very annoying!
  23. 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 )
  24. Lior

    Chocolate Workshops

    It seems that where I live every chocolatier, whether amateur or professional gives all sorts of workshops and that is where the money is. There are kid workshops which would be at a birthday party (argh!) adult ones for groups of upto 25... and they usually run for anywhere from 1 1/2 hours to 5 hours (decided in advance of course) I think most people make a min of about 500$ to 700$ a workshop. Now, I do not really like the idea, but there is a demand. Is it like this for you? What do you do if it is? What do you teach or have them make? I did a few. One was abirthday party for a man turning 50. His whole extended family participated (21 people, all ages- kids too!!) I tempered milk and dark and explained all about it while tempering. Then they made lollies. They also rolled pre-prepared ganache into balls and dipped into chocolate and decorated, and we also made two trays of molded bonbons. I had prepared 2 trays beforehand, but had them make new shells just for learning reasons. And of course we made the ganache for the shells, and closed them. At the end everyone packaged their goods. It all took a good 3 hours. It was a lot of work before and after... Intense!
  25. Bittersweet Chocolate Pot de Creme, 42 Degrees Serves 14 as Dessert. When I lived in the Bay Area one of my favorite desserts was the Bittersweet Chocolate Pot de Creme at the now closed 42 Degrees. Ann Walker was the pastry chef who created this recipe. Pot de Creme is typcially a baked custard dessert. The method for this recipe is range-top, which technically would make this a pudding, I suppose. But it is far richer and more resembles a pot de creme than a pudding. This is without a doubt one of the best all-time chocolate comfort desserts. Michael Bauer, food editor for the San Francisco Chronicle printed the recipe in his book Recipe for Success, and it appeared once in the Chron food section at least 10 years ago. For the book Bauer tested several different chocolates and recommended Callebaut as the best chocolate for this recipe. 4 c Heavy Cream 1-3/4 c Half & Half 1/2 c Sugar Pinch of Salt 18 Egg yolks (yes, that's correct, 18 egg yolks, which is why it's so good ) 12 oz Bittersweet chocolate, Callebaut preferred, finely chopped 1 tsp Vanilla 1. Chop chocolate and place it in a large bowl and set aside. 2. Combine the heavy cream, half & half, 1/4 cup of the sugar and salt in a large sauce pan and bring to a simmer. 3. Add the remaining 1/4 of sugar to the egg yolks and whisk until well incorporated. 4. Temper the egg yolks by adding a few tablespoons of the hot cream mixture to it, whisking well. Then pour tempered eggs into the hot cream and whisk. 5. Over medium heat stir mixture until it thickens enough to coat the back of a spoon, about 10 minutes. 6. Pour thickened mixture over the reserved chocolate and add the vanilla. Whisk until the chocolate melts and cream mixture has been well incorporated. Strain through a sieve. 7. Pour into 8 oz. ramekins and refrigerate until chilled, at least 2 hours. 8. Serve with lightly sweetened whipped cream if desired. * Callebaut chocolate really works best in this recipe according to Michael Bauer Keywords: Intermediate, Chocolate, Dessert ( RG1617 )
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