Jump to content

Search the Community

Showing results for tags 'Chocolate'.



More search options

  • Search By Tags

    Type tags separated by commas.
  • Search By Author

Content Type


Forums

  • Society Announcements
    • Announcements
    • Member News
    • Welcome Our New Members!
  • Society Support and Documentation Center
    • Member Agreement
    • Society Policies, Guidelines & Documents
  • The Kitchen
    • Beverages & Libations
    • Cookbooks & References
    • Cooking
    • Kitchen Consumer
    • Culinary Classifieds
    • Pastry & Baking
    • Ready to Eat
    • RecipeGullet
  • Culinary Culture
    • Food Media & Arts
    • Food Traditions & Culture
    • Restaurant Life
  • Regional Cuisine
    • United States
    • Canada
    • Europe
    • India, China, Japan, & Asia/Pacific
    • Middle East & Africa
    • Latin America
  • The Fridge
    • Q&A Fridge
    • Society Features
    • eG Spotlight Fridge

Product Groups

  • Donation Levels
  • Feature Add-Ons

Find results in...

Find results that contain...


Date Created

  • Start

    End


Last Updated

  • Start

    End


Filter by number of...

Joined

  • Start

    End


Group


Website URL


LinkedIn Profile


Location

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. 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!
  4. 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?
  5. 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 )
  6. 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
  7. 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 )
  8. There is a new Heston Blumenthal series starting on Channel 4 next Tuesday at 9:00pm for those in the UK. The Radio Times (and Tivo) lists this as "Heston's Chocolate Factory Feast", but Channel 4's website lists it as "Heston's Feasts 2". Whatever the correct title, it sounds promising:
  9. 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 )
  10. Hi all, for a banquet for my daughter's drum corps, I am making chocolate mice.... Not the pastry kind.... These mice are a simple confection made from a hershey's kiss (for the face and snout) and a long-stemmed cherry dipped in chocolate (for the back and tail), with two little slivered almonds for ears, and little dots of red icing for eyes. I have decided I would like to serve these mice on a platter with trompe l'oeil "cheese wedges." My original thought was to make a couple round pans of brownies.... Cut them into little triangles (like Steve and Dan did on their Food Network series Partyline, of course I forget exactly how they did it but the triangles were small and perfect.) Then I thought of coating the brownie wedges with something like a glistening soft fondant, tinted yellow. Does this work? Does anyone have any other thoughts for either the base or icing? Does anyone have a simple recipe for a fondant or icing that will take coloring and look shiny? Any other alternatives? Whatever help or advice offered is appreciated. Also does anyone know the cutting technique from Partyline? Basically you cut a round pan of brownies into eight wedges, then you cut the tip of a wedge...that's one triangle.... then you cut the rest of the wedge in a way so it makes more triangles... but I forget exactly how they did it. Thanks!
  11. 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.....
  12. 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?
  13. 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).
  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. Truffle Guy

    Vacuum Machine for Chocolate

    I was reading one of my L'Ecole books and it mentioned using a vacuum to make a ganache. The picture shows a very simple looking machine. Does anyone have any information on where I can purchase a vacuum machine for making ganache? Does anyone have any experience with this type of machine?
  16. 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 )
  17. Hi, I'm brainstorming for a dessert and I want a chocolate component that's solid on a plate but is served HOT. I'm not having too many ideas at the moment, and so far I've got: 1) Cake/fudge/brownie/cookie 2) Gel And keep in mind I'm still looking for something that can be made to order 1n 7 minutes, something that you can put in the microwave/oven. Unfortunately, agar is really the only food chemical I have in my arsenal right now. I can make a hot gel with it, but it's simply not going to be as delicious as a piece of fudge, which is my most likely route. What I REALLY want is a chocolate mousse that can be served HOT! But I don't have a recipe or chemicals like methocel to do it. I'm not even sure if it's possible to to make an airy chocolate mousse that can be served hot...
  18. 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
  19. As my first post here, I thought I would share some frustration. In my attempt to find a suitable chocolate cupcake for my daughter's first birthday, which is just over two months away, I have come up with not one I've actually liked. I've tried many recipes and a few things of my own, but I still can't get the texture quite right. I want a cupcake that's between a brownie and a normal cupcake in texture, and very chocolatey in taste. I want it moist but somewhat light. I've tried just cocoa, just baking chocolate, and a mixture of the two. I've tried all purpose flour and cake flour, but not mixing the two yet. I've used granulated sugar. I use only whole eggs. I may try one more thing tonight. I have some baking chocolate left (6 ounces) and I may try replacing the cocoa with my semi-sweet baking chocolate to see how that goes. It's frustrating. I know that I'll eventually find what I'm looking for if I just keep experimenting, but I only have a few weeks left. Any ideas as to what could give me the texture and flavor I want?
  20. Hi all, I have noticed that most of the mass-market cocoa powders sell in 8 oz containers. Some do have larger ones, such as 1 lb, but few have smaller. Scharffen Berger has a 6 oz container, but Guittard's small one is 8 oz. Domori has a container that is slightly larger than 5 oz. My question is this: How many of you use your full 8 oz container within a reasonable amount of time, let's say 2-3 months maximum? This is keeping in mind that the shelf life of cocoa powder in terms of "best flavor" is quite a bit shorter than for solid chocolate. Would a consistently smaller container actually help you to keep fresher powder on hand (let's say 3-5 oz)? Or, would you find a smaller container annoying in that you would use it up much too quickly. Personally I have found that I end up having a too-large container sitting around for much longer than is good for aroma and flavor quality of the cocoa powder. I would much rather have smaller containers available. However, I may not use cocoa powder as much as some of you, which is why I'm specifically asking for opinions here in the Pastry & Baking forum. All comments are welcome. Best,
  21. Becca Porter

    Chocolate Mousse Pie

    I want to make a homemade version of a boxed French Silk Pie recipe my family loved growing up. I love CI's chocolate cream pie recipe, but I want a lighter version. Lighter in texture not calories . I recently made a chocolate napoleon out of Pierre Herme's Chocolate Desserts book. It used a filling that was made of chocolate pastry cream lightened with whipped cream. It was incredibly delicious. Do you all think it would be too rich to be the filling for a pie? For the crust I would prefer a chocolate wafer crust. However, they do not sell chocolate wafers here. Should I make my own or use oreos? Last question: Should I top it with whipped cream? Thank you...
  22. 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!
  23. orangeman747

    Mocha-Chocolate Crumble Cookies

    So I've run into a bit of a problem: I am catering this weekend, and somehow ended up telling the client I would make "Mocha-Chocloate Crumble Cookies." The only issue is that I have no idea how. If anyone has a recipe for them, or a guess as to how I might go about making them, that would be greatly appreciated. Much thanks! Will
  24. A: Ms. Chocolot won 8 out of 10 medals! That's who. Congratulations Chocolot!!!
×