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Found 1,200 results

  1. 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 )
  2. All my colors are at my working kitchen, but I need to make up some labels ASAP. Can anyone who has a bottle of Chef Rubber Artisan colors handy please tell me what FD&C colors are listed on the ingredient list? Doesn't matter what color - the label is the same for all of them. Thanks!
  3. 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.
  4. I have been asked to prepare a few gifts as examples for a company that gives gift vouchers to other companies, hotels and restaurants, who may order anywhere from 10 to 100 gifts. The amount of each gift is quite low and would include something like 4 bonbons and 2 (50g) bars, or anything of that weight more or less. My question is what ideas do you have for inexpensive yet elegant packaging. I have a box for 4 bonbons, but I would need to package it all nicely. Baskets are so common... The total price is quite inhibitive. I could also just offer a box of 9 pralines with a small bar, tie it up with a ribbon and that is that. Simple but elegant. The issue is they have also asked other chocolatiers to prepare examples and the companies would choose who they want to order from. Thanks
  5. I just got a bottle of BLiS maple syrup. This is really awesome organic maple syrup that's been aged in used Bourbon barrels, so in addition to the maple flavor, it's got subtle bourbon and wood notes that really push it over the top. Knowing that I make chocolates, everyone around me is asking when I'm going to put it into a chocolate. I'm trying to think of what a good vehicle for the flavors would be. I'm familiar with ganache centers and caramels, but it seems like the flavor would get overwhelmed by a chocolate ganache and cooked out by the high temperatures needed to make caramel. I know that fondant and creme centers exist, and it seems like one of these might be right, but I know nothing about making them. My husband has suggested putting a few drops of the maple syrup into a shell before filling it with something else, and that sounds like a great idea, although I wonder about crystallization or shelf life in doing that. Thoughts?
  6. 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 )
  7. 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 )
  8. forever_young_ca

    Thomas Haas Chocolate Sparkle Cookies

    Thomas Haas Chocolate Sparkle Cookies This was published in the LA times so I don't think it is a copyright infringement of any sort. 1/2 lb bittersweet chocolate (TH recommends Valrohna if you can find it) 3 T butter, room temp 2 eggs 1 T honey 1/3 c sugar, plus more for rolling 3/4 c ground almonds 2 tsp cocoa powder pinch of salt powdered sugar for garnish Melt chocolate on top of a double boiler, over (but not in contact with) simmering water. Cut butter into small pieces and mix into the heated chocolate until melted. Beat eggs with mixer, gradually adding the sugar and honey until light & the mixture falls in thick, smooth ribbons from the beaters (about 10 minutes). Fold into the chocolate-butter mixture. Add the cocoa powder and salt to the ground almonds & mix; gently add to the chocoate mixture. Cover and refrigerate overnight. Line a baking sheet with parchment paper. Use a small ice cream scoop to form the dough into 1 inch balls. Working quickly, roll the balls in granulated sugar. Place on the baking sheet about 2 inches apart. Bake at 325 degrees F for about 12 minutes, until the centres are most, but not wet. Cool slightly. Dust lightly with powdered icing sugar. Makes 36 cookies. Keywords: Cookie, Chocolate, Dessert, The Daily Gullet ( RG459 )
  9. Well, I attempted to make Alice Medrich's Bittersweet Chocolate Ice Cream last night, and my chocolate wouldn't melt. I'm so pissed off - I had to throw the whole thing in the garbage. I followed the directions exactly - it said to heat the custard to 175-180 F, then pour over the chopped chocolate, and mix till melted. The chocolate didn't blend completely and left lots of specks after stirring for several minutes, and of course the mixture didn't become thick. This specks were not hard lumps, but they were still specks and stayed separated from the cream mixture, leaving the texture thin. I checked my candy thermometer for accuracy and it is indeed 100 % accurate. So what the *%_^*_$^)!!&(* happened? Is 175-180F not hot enough a temperature to melt chocolate?! I've used this method before with scalded cream and it usually works - can't figure out why it didn't this time. After stirring for awhile with no results, I tried to heat it a little over a double boiler and it still didn't blend. I used one of Medrich's variations (she includes several at the end of the original recipe, which I omitted here), and did 6 oz of 70% bittersweet chocolate with 1/2 cup sugar instead of the 3 1/2 oz unsweetened chocolate with 3/4 cup sugar. Note: my chocolate was at room temperature, and I chopped it into very small pieces so it wasn't overly coarse. Here's the recipe: BITTERSWEET CHOCOLATE ICE CREAM Makes about 3 1/2 cups INGREDIENTS: 3 1/2 oz. unsweetened chocolate, coarsely chopped 1 1/2 c. heavy cream 1 1/2 c. whole milk 3/4 c. granulated sugar 1/8 tsp. salt 4 large egg yolks 1 tsp. pure vanilla extract Set a strainer over a medium bowl near the stove. Put the chocolate in a medium bowl next to it. In a 1 1/2 qt - 2 qt. saucepan, bring the cream, milk, sugar and salt to a simmer over medium heat. Meanwhile, in a third medium bowl, whisk the yolks just to combine them. Whisking constantly, pour the hot cream mixture slowly over the yolks. Scrape the mixture back into the saucepan and cook over mdium heat, stirring constantly with a silicone spatula or a wooden spoon, until the mixture thickens slightly and registers between 175 and 180 degrees F. Strain the mixture into the waiting bowl to remove any bits of cooked egg. Stir in the vanilla. Pour just enough of the hot cream mixture over the chocolate to cover it. Stir until the chocolate is melted and the mixture is thick and smooth. Gradually add the rest of the cream mixture, stirring until perfectly blended and smooth. Cover and refrigerate until chilled. Freeze according to the instructions for your ice-cream maker.
  10. 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.
  11. 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?
  12. 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
  13. 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 )
  14. 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?
  15. 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?
  16. 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!
  17. 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 )
  18. CKatCook

    Hot Cocoa Mix

    I was thinking it would be kind of fun for holiday gifts for the office to make some gift baskets with different flavors of hot cocoa w/ homemade marshmellows. The only problem is that I cannot find a reliable recipe for hot cocoa mixes on the web with out trying a hundred different recipes. And there is not alot of flavored recipes out there. I was wondering, does anyone have a good hot cocoa mix recipe, and if I wanted to make different flavorsof the recipe (for example, peppermint, amaretto) how would I do that? Thanks!
  19. John Talbott


    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
  20. 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...
  21. Watermelon Ice Cream with Chocolate "Seeds" Serves 12 as Dessert. Recipe was inspired by Joyce White's recipe for Watermelon Ice Cream from her book, Brown Sugar: Soul Food Desserts from Family and Friends, then further developed on this thread. 4 c Watermelon puree 1 c Sugar 1 T Corn Syrup 1/8 tsp Salt 1/3 c Passoa Passion Fruit liquor (or sub in another liquor, like Chambord, or port) 1 tsp Vanilla extract 2 c Light Cream 2 oz Dark Chocolate, shaved Place 2 cups watermelon puree, sugar, corn syrup and salt into saucepan, bring to a boil then reduce heat to low and simmer for about 20 minutes. Remove from heat, add liquor & vanilla, and then mix into remaining (raw) watermelon puree. Chill thoroughly. Add cream and allow to sit in fridge for several hours or over night to chill & allow flavors to meld. Freeze in an ice cream maker until of soft consistency. Spoon into an airtight container, adding a sprinkling of chocolate to each spoonful as you go. Allow to harden in the freezer for several hours before serving. Yields about 1.5 quarts ice cream. Keywords: Dessert, Intermediate, Fruit, Snack, Ice Cream, Chocolate, American, Ice Cream Maker ( RG566 )
  22. Mr Ryan Santos

    Chocolate-less "ganache"

    if i want to make a flexible blueberry "ganache" how do i adapt the alinea/voltaggio recipes to make somethign similiar to a curd thats flexible and doesnt use chocolate? R.
  23. File this in the 'waited til the last minute' box. Today is our town's annual chocolate fest. I've done a chocolate ravioli filled with white truffle infused ganache. Tastes great, looks cool, and i've figured my boil time at 8 minutes. But, here are my questions: First, until you bite into the creamy center the flavor is kinda bland. I didn't salt the water. I did try a sugar boil which was a bit better. Any suggestions to improve the outer taste which will be the first impression? Second, I have to do 240 of these so I feel like I need to pre-boil then do a last second revive. I've never had to do this in a mass production setting. What's the best technique to keep it from getting soggy and bringing it back quickly? thanks
  24. 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=
  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