It appears to be the world’s first playable chocolate flute. A pastry chef and a flautist walked into a bar… and created what appears to be the world’s first ever playable chocolate flute. Click, here, to see!
Gabriel Armentano from RHK shows Tina Redwine how to make chocolate bacon bark and create an over-the-top ice cream treat that is impossible to resist. To see the video, click HERE.
INGREDIENTS:
– Tempered chocolate (melted Lindt, 72% cacao dark chocolate bars)
– Your favorite bacon
INSTRUCTIONS:
Bake bacon at 375 for 20-25 minutes on a large baking sheet on parchment paper. Make sure bacon is evenly spaced out with a half-inch gap in between. Once crispy, remove from oven and place on a new baking sheet with parchment paper.
Tempered chocolate is made next using a double boiler (or a pan that is rested on top of another pan with boiling water at 110-115F – usually low on a stovetop). Place chocolate in top pan and stir until melted. Evenly pour the melted chocolate over the bacon.
Place in freezer and let cool for 1 hour minimum. Remove from freezer and break the bark with a mallet or rolling pin.
The crust and filling are easy enough, and while the marshmallow topping is a bit of work, the end result is totally worth the effort.
Chocolate S’mores Tart with Toasted Marshmallow
Ingredients:
Graham cracker crust:
1 3/4 cups graham cracker crumbs
1/4 cup packed brown sugar
1/2 tsp ground cinnamon
pinch salt
7 tbsp melted butter
Chocolate ganache filling:
1 1/4 cups whipping cream
300 g dark chocolate (60 — 70 per cent cocoa) chopped into small pieces
1 tsp pure vanilla extract
Marshmallow topping:
1/2 cup cold water, divided
1 1/2 tsp unflavored gelatin powder
3/4 cup granulated sugar
1/4 cup corn syrup
1 tsp pure vanilla extract
Directions:
To make the crust preheat the oven to 350ºF. In a medium bowl, combine the graham cracker crumbs, brown sugar, cinnamon and salt. Pour in the melted butter and stir until thoroughly combined. Spoon the crumbs into a 10-inch tart pan fitted with a removable bottom. Press firmly into an even layer on the bottom and up the sides of the pan. The flat bottom of a measuring cup works great for this. Place on a rimmed baking sheet and bake for 10 minutes, until lightly browned. Remove from the oven and let cool completely on a wire rack.
To make the ganache filling pour the cream into a heavy-bottomed medium saucepan. Bring to a simmer over medium heat. When you see bubbles form around the edges, remove from the heat and stir in the chopped chocolate. Wait for a couple of minutes then gently stir until the chocolate is smooth and creamy. Stir in the vanilla.
Pour the chocolate filling into the bottom of the prepared graham cracker crust. Smooth the top with an offset spatula and refrigerate for at least two hours.
To make the marshmallow topping pour 1/4 cup of the water into the bowl of a stand mixer fitted with the whisk attachment. Sprinkle the gelatin on top of the water and allow it to bloom while you proceed with the recipe.
As published, including video, in The StarPhoenix.com
Jacques Torres’ hot chocolate is known for its rich, decadent taste, and is a staple during the New York winter season. As the weather heats up during the summer, the beverage cools down. Although it is only available in-store, you can still cool down with Jacques’ Frozen Hot Chocolate by creating it on your own.
Frozen Hot Chocolate
Ingredients:
1 cup of whipping cream
1 tbsp of sugar
1 cup of milk
1/2 cup of Jacques’ Classic Hot Chocolate Mix
1 cup of ice
Directions:
Pour whipping cream into a medium mixing bowl, whip lightly for 30 seconds and store in a freezer for 5 minutes.
After 5 minutes, take the bowl out, add sugar and whisk the cream vigorously until it is the consistency of marshmallow fluff. Store the whipped cream in the refrigerator while making the hot chocolate.
Bring milk to boil over medium-high heat in a small saucepan.
Add hot chocolate mix and whisk until completely dissolved. Set aside until the hot chocolate has completely cooled to room temperature.
Once the hot chocolate has cooled, add the mixture and ice into a blender and blend until smooth.
In a serving cup, add whipped cream to the bottom of the cup. Pour the hot chocolate mixture over the top. Top with a large scoop of whipped cream and enjoy!
Tips
For the marble effect shown in our picture, lightly swirl the whipped cream that was poured at the bottom of the cup around the edges of the cup before pouring in the frozen hot chocolate.
This recipe makes very rich and thick hot chocolate. If you want a thinner drink, add more milk.
For a sweeter and creamier result, substitute half of the ice for ice cream.
You can add rum, vodka, or anything you like to spike it.
As published in Bake Magazine.
When it comes to selecting gifts for your wedding party, there are so many options available. Sure, you could go with something monogrammed, but in terms of sheer enjoyment, consumables win the day. Enter the chocolate subscription box (also known as monthly bliss). There are tons of subscription boxes to choose from but this research team choose the best chocolate subscription boxes of 2021. These all offer variety, easy shipping, and variable terms depending on your budget and will surely bring a smile to any sweet tooth’s face. Click, here, to see them all.
Mars Wrigley offers fans a sneak peek at a new festive candy flavor for the upcoming 2021 holiday season: M&M’s White Chocolate Pretzel Snowballs. Limited-edition M&M’S White Chocolate Pretzel Snowballs feature a balance of salty and sweet flavors by combining a rich, white chocolate shell with a crunchy, pretzel-filled center. Developed exclusively for the 2021 holiday season, the newest M&M’s variety will be available in a Single 1.14 oz. size as well as a 2.83-oz Share Size, and 7.44-oz Laydown Bag.
Halo Top Ice Cream co-founder Doug Bouton has launched Gatsby Chocolate, a line of better-for-you chocolate bars made with Epogee’s EPG fat alternative ingredient. Epogee claims that its GMO-free, plant-based EPG can reduce up to 92% of calories from fat without affecting taste or eating experience. Gatsby’s chocolate bars, available in milk and dark chocolate styles, have less than half the calories of regular chocolate bars and roughly one-quarter of the sugar content, according to the company. The bars are launching at over 1,500 retail locations nationwide and are available online.
Queen Elizabeth’s favorites. Need we say more?! Find them on Amazon.com.
Chocolate sales are on the upswing at convenience stores, and retailers are optimistic for the months ahead as pandemic restrictions lift.
We Americans love our chocolate—in fact, we consume a whopping 2.8 billion pounds of the stuff per year. This breaks down to 11 pounds per person! Although this may sound like a lot, the Swiss—perhaps not surprisingly—consume the most chocolate in the world, followed by residents of the United Kingdom. With all this indulgence, it’s no wonder that chocolate has become a focus of health research. But is chocolate good for you? Some studies say yes.
The Barry Callebaut Group has reached an agreement to acquire Europe Chocolate Co. (ECC), a Belgian privately-owned business-to-business manufacturer of chocolate specialties and decorations.
Premium chocolate maker Scharffen Berger has returned to private ownership after The Hershey Co. sold the brand for an undisclosed amount.
Chocoholics often feel that nothing beats a rich piece of chocolate, a sumptuous slice of chocolate cake or a creamy serving of chocolate ice cream. Chocolate contains four times the amount of catechins as tea, and it contains the same heart-healthy flavonoids as red wine. However, the way chocolate is prepared can affect its potential health benefits. For those who want a healthy, low-fat chocolate option that’s easier on the waistline, smoothies may be the way to go. This recipe for “Guilt-Free Banana Chocolate Smoothie” from Ellen Brown’s “Super Smoothies: 100 Recipes to Supercharge Your Immune System” (Crestline) is one way to get a full dose of delicious chocolate (in two forms). This smoothie is chock-full of other ingredients, including a potassium-rich banana, that are part of a healthy, balanced diet. When the kids are indulging in ice cream, this smoothie offers parents the same texture and taste without all the guilt.
Makes 4 1-cup servings
Ingredients:
1½ cups chocolate soy milk
3 ounces chopped dark chocolate
3 tablespoons cocoa powder, preferably Dutch-processed
2 tablespoons bee pollen
2 tablespoons flaxseed oil
2 cups sliced banana
1 cup chocolate frozen yogurt
2 tablespoons shaved chocolate for garnish (optional)
Preparation:
Combine soy milk, chopped chocolate, cocoa powder, bee pollen, flaxseed oil, and banana in a blender or smoothie maker. Blend on high speed for 45 seconds or until mixture is puréed and smooth. Add frozen yogurt, and blend on high speed again until mixture is smooth. Serve immediately, garnished with chocolate shavings, if desired.
As published in GwinettDailyPost.com
Even though they look like dessert, these double-chocolate smoothie bowls are actually good for you. You can enjoy it for breakfast, lunch, as a snack or even for dessert. The best part is that you can make them with regular or dairy free chocolate chips or even cocoa nibs, which have no added sugar.
Ingredients:
3 large bananas, peeled and frozen
1 cup frozen cauliflower rice or florets
2 tablespoons pure cocoa powder
2 tablespoons chocolate chips, carob chips or cocoa nibs
1/3 cup milk of choice
optional toppings: chocolate chips, granola, dried coconut, fresh fruits, hemp seeds or chia seeds
Preparation:
Place ingredients in a blender. Use a tamper to force the mixture to purée and add a little more milk, if needed.
Place in two bowls and serve with desired toppings.
As shown on TODAY show. For more details, click HERE.
Known for its all-in-one soaps, Dr. Bronner’s new Magic All-One Chocolate line comes in six decadent flavors and supports regenerative agriculture and the livelihood of small farmers. The organic candy bars are made with fair-trade chocolate and will be available in six flavors: nut-accented bars Roasted Whole Hazelnuts and Salted Whole Almonds; nut-butter filled Crunchy Hazelnut Butter and Salted Almond Butter, and Smooth Coconut Praline (filled with a sweet praline made from coconuts). The new chocolate bars are made with 70 percent dark chocolate sourced from regenerative organic cocoa beans and sweetened with coconut sugar.
From cicada tattoos to sculptures and now chocolate, a Maryland candy company is finding success with the Brood X cicada invasion. While tons of cicadas are buzzing around outside, inside Chouquette Chocolates in Gaithersburg, cicadas are being air-fried and dipped in chocolate. If you want the chocolate-covered cicadas, you’ll have to special order them online. Click, HERE, for chocolate delicacies.
These almonds are simply dusted with a light cocoa powder, making them different than those chocolate-coated almonds that come in boxes near the checkout line at the grocery store. While those are delicious, they’re really more chocolate than almond. Blue Diamond’s dark chocolate almonds, on the other hand, actually just taste like almonds with a light cocoa taste. They’re great for people who don’t have much of a sweet tooth but occasionally want just a bit of chocolate. They also feel less like a dessert and more acceptable as a mid-day (or morning, or night) snack. They’re versatile. While good alone, they also make a light, crunchy add-on to a lot of favorite foods. They taste amazing chopped up in some yogurt and granola, or on top of ice cream or tossed into oatmeal. Not only are these filling—just a small handful staves away late-afternoon cravings—but they’re also incredibly satisfying. They have a tiny bit of sea salt sprinkled on them, so the sweet-salty taste gives the same satisfaction that chocolate covered pretzels do.
The best chocolate cake is not at your local bakery. You can find it in a carton of Blue Bell Ice Cream. Chocolate Sheet Cake Ice Cream arrives in stores now. Chocolate Sheet Cake contains Blue Bell Milk Chocolate Ice Cream combined with delicious chocolate sheet cake pieces, chopped pecans and a chocolate icing swirl. “A sheet cake is simple, but so delicious,” said Sara Schramm, marketing brand manager for Blue Bell. “It is the perfect cake to combine with our Milk Chocolate Ice Cream. Sprinkle in pecans, add a swirl of chocolate icing and you have one great-tasting new flavor.” In Texas, the home state of Blue Bell Ice Cream, a chocolate sheet cake is often referred to as a Texas Sheet Cake. “No one knows exactly why we have our own name for the cake in Texas,” Schramm said. “Some say it is because the cake is baked in a pan that is larger than normal, and well, we often say everything is bigger in Texas. You will notice on our Chocolate Sheet Cake cartons, just below the flavor description, we have added, “Inspired by a favorite Texas dessert”!” Chocolate Sheet Cake is available in the half gallon and pint sizes for a limited time.
If you can’t get enough of Reese’s Peanut Butter Cups, you’re in luck. Mega fans of the classic candy can now customize the treats by cramming tasty add-ins into a massive one-pound version. Reese’s Stuff Your Cup, a new seasonal experience at Hershey’s Chocolate World in Pennsylvania, lets guests cram a giant peanut butter cup with more goodies. (Hershey’s Chocolate World)
A team of Australian scientists has discovered a curious “chocolate frog” tree frog in the lowland rainforests of New Guinea. Tree frogs are known for their green skin — but due to its brown coloring, researchers named it “chocolate frog” — and the name stuck.
When enjoying a chocolate bar, most people don’t think about how the molecules within it are organized. But different arrangements of the fats in chocolate can influence its taste and texture. Now, researchers have found that the side of a chocolate bar facing the mold has a more orderly crystalline structure than the side facing air, knowledge that might help chocolatiers produce tastier confections, the researchers say.
If you could condense your home state into a single flavor, what would it be? Chocolatier Phillip Ashley Rix thinks Missouri, for example, tastes like vanilla custard—at least, based on his new Taste of America chocolate collection, with 50 unique pieces of chocolate to represent the 50 states. Click, HERE, and find the list of states and their chocolate flavors.
When Charles Henry Harrod coined his store’s catchphrase in 1849, it is safe to assume that he did not foresee the consequences that would unfold 172 years later. Harrods’ motto of “Omnia Omnibus Ubique” translates from the Latin, less catchily, as “all things for all people, everywhere.” So imagine a department store floor just for chocolate. And not only that, but, London’s most iconic department store is selling a single bar of chocolate for £350 ($491). Never has the intention to be inclusive been more exclusive.
The meteoric rise in palm oil prices is poised to inflate costs for everyone from restaurants to confectionery and cosmetic manufacturers, and could potentially change consumption patterns.
A Maryland candy company is selling chocolate covered cicadas to celebrate the emergence of the noisy insects that have spent the last 17 years underground. Chouquette Chocolates is selling the cicadas — dipped in either milk or dark chocolate — online, but it also posted the recipe on its Facebook page for brave chefs looking for something to do with the bugs.
Dr. Sanjay Gupta tell us how eating certain types of chocolate can help us live to 100 (click, HERE, for video presentation).
The Hershey Company has signed an agreement to acquire Lily’s, health conscious chocolate company. Lily’s makes low-sugar products include dark and milk chocolate bars, baking chips, peanut butter cups and other confection products that align with Hershey’s multi-pronged better-for-you snacking strategy.
Reportlinker.com announces the release of the report “Chocolate Market – Growth, Trends, COVID-19 Impact, and Forecasts (2021 – 2026)” – https://www.reportlinker.com/p06067779/?utm_source=GNW. Consumers’ in-home consumption of chocolates witnessed a steep rise during the lockdown. Chocolates, among other consumables, were bought in bulk, which led to higher volume sales through supermarkets and hypermarkets. On the other hand, the premium sector of the global chocolate market was severely affected by low sales volume due to the COVID-19 pandemic, partly due to supply-side issues linked to quality and certification. Consequently, varied public sectors provided support to the strengthening partnership between fine cocoa producers and chocolate companies to enhance the resilience of marketing infrastructure. In 2020, the chocolate market witnessed an inclination toward the darker varieties of chocolate, as consumers showed preference for them over other varieties, on account of better health benefits, lower in calories, and altering perception toward premiumization.
The Hershey Company has issued a voluntary recall for its Hershey’s Chocolate Shell Topping after at least 1,700 bottles were incorrectly filled with Heath Shell Topping, which contains almonds. The recall notice, which was posted by the U.S. Food and Drug Administration (FDA) and also on Hershey’s website, says that the 7.25-oz bottles containing the almonds were shipped nationwide between April 15 and May 3 with the product code 25JSAS1. Anyone with an allergy or severe sensitivity to almonds may be at risk of a life-threatening allergic reaction if they consume the recalled products. The recall notice says that the “situation arose due to an isolated error at a contract manufacturing facility,” and Hershey took “immediate steps” to ensure the issue did not occur again. There have been no reports of illness or injury, according to the recall notice.
In 1937, Pablo Picasso channeled fierce anti-fascist and anti-militaristic sentiment into an 11.5- by 25.5-foot painting titled Guernica, rendering the horrors of war in stark geometry and shades of gray, black and white. The iconic mural has since inspired countless imitations in other mediums, including a fiber-art version and one composed entirely out of Legos. Compared with its peers, the latest rendition of Guernica is significantly sweeter. As Vincent West and Nathan Allen report for Reuters, confectioners in Spain’s Basque Country recently created an all-chocolate version of the Cubist masterpiece in honor of the 85th anniversary of the April 1937 bombing that inspired the mural. To see what it looks like, click here.
There’s no better dessert for the pseudo-healthy than dark chocolate. The age-old myth about dark chocolate is that it is a relatively healthy dessert option. In fact, rumor has it that dark chocolate isn’t just less unhealthy, but that it might have some nutritional value of its own—a rich combination of beneficial antioxidants.
Chocolate is a beloved treat, but sometimes the cocoa beans that go into bars and other sweets have unpleasant flavors or scents, making the final products taste bad. Surprisingly, only a few compounds associated with these stinky odors are known. Now, researchers reporting in ACS’ Journal of Agricultural and Food Chemistry have identified the two compounds that cause musty, moldy scents in cocoa — work that can help chocolatiers ensure the quality of their products.
In the pandemic, there has been a lot of emphasis on healthy eating. Experts have always insisted that your health and immunity are directly dependent on the food you eat. As such, the government has listed some food items on its mygovindia Twitter handle, which it recommends you consume to boost your natural immunity amid the Covid crisis. Read on (CLICK “HERE“)
A Belgian chocolate company that put white masks on its Easter bunnies a year ago is now producing large chocolate syringes as it tries to keep step with the evolving trend of the coronavirus pandemic. And as Belgium steps up its vaccination campaign against COVID-19, specialist confectioner Cocoatree is also touting the natural health benefits of chocolate as a kind of “vaccine” in its own right against certain conditions. To see what the bunnies with syringes look like and how they are made, click, “here“.
This 6-inch chocolate cake is completely vegan and made with a handful of ingredients: oat milk, dark chocolate, vanilla paste, applesauce, flour, plant-based butter, sugar and salt. Pro tip: serve it with raspberry compote or fresh raspberries for a nice zing to balance the rich chocolate flavor. Buy it plantanationwide.com for $20.
Choose from a dozen different flavors to build your 4-pack of mini 4-inch pies, with chocolatey options including Petee’s signature Salty Chocolate Chess Chocolate and Coconut Chess. If you’re having trouble narrowing it down to just four flavors, they’re also selling 8- and 12-packs. Buy it, here, for $49 for a 4-pack.
The babka from Breads Bakery in New York City is legendary, and for good reason. They bake them all day, every day, using French cultured butter, Nutella and Belgian dark chocolate chips. These are shipped via Goldbelly just a few hours after they’re taken out of the oven, so that they arrive fresh. This 3-pack ensures you’ll have enough to gift at the family brunch and save one for yourself. Buy it, here, for $49.95 for a 3-pack.
Show someone special how much you love them, with this heart-shaped chocolate cake. The fluffy cake comes unfrosted with a spatula and a bag of rich chocolate frosting, so you can pop on the frosting, put it on a nice plate and no one will know you didn’t actually bake it yourself. Buy it at portillos.com for $43.99.
Need I say more? This boozy chocolatey, nutty pie from a gourmet pie shop in Norwalk, Connecticut is a National Pie Championship award winner. It has a flaky crust and a bourbon chocolate filling topped with chopped pecans held together with melted semi-sweet chocolate chips. Buy it, here, at $64.
This beautiful chocolate cake is gluten-free and dairy-free and can also be made vegan. Pinewood Kitchen is all about health-conscious, allergy friendly food that tastes delicious. This cake is made with PW flour, a gluten-free house flour that Pinewood uses in their baked goods. Find it at Pinewood Kitchen for $65.
This decadent dessert is a traditional specialty from Engadine, Switzerland. It’s made with roasted pecans and creamy caramel, which are baked between layers of buttery sugar dough. The torte is then sliced and covered in Swiss milk or dark chocolate. It’s a dessert that’s not commonly found in dessert shops in the U.S., and the version from André’s is definitely worth a try. Find it at Andreschocolates.com for $58.
Maman’s Nutty Chocolate Chip cookies are some of the best out there (gooey, chocolatey, delicious), and you can enjoy them straight out of the oven with this cookie dough set. You get two dough logs per package (enough to make 20-24 cookies) and you have the option to mix and match flavors like Nutty Chocolate Chip, Salted Nutella Crunch and Brown Butter Coconut Oatmeal. The cookie dough is made to order and this gift comes packaged in a cute blue and white box tied with twine. You can find it at mamannyc.com for $49.
Treat yourself to a brownie tasting that you can enjoy in the comfort of your home. The gift set includes four different single origin brownies, a bamboo tasting board and a tasting guide. The brownies are made with single origin, organic milk and dark chocolate from the Esmeraldas and Manabí provinces in Ecuador. Find them at KokakChocolates.com for $50.
Chocolate Necco Wafers are making a return to New England, the Spangler Candy Company announced Monday. Rolls of the candy will be handed out at two points along the Boston Marathon route on Patriots’ Day in an effort to “fill the absence of something iconic with something nostalgic,” according to the company.
Family-owned Guittard Chocolate Company, the San Francisco-based premium chocolate company with a more than 150-year history of crafting exceptional chocolate and cocoa, announces the launch of its new Beyond Sugar chocolate—a line designed to unite the artistry of chocolate making with evolving dietary awareness. The keto- and paleo-friendly line includes a new innovative baking chip sweetened with organic coconut sugar, in addition to a reimagined Guittard 100% cacao chocolate chip that celebrates cacao’s naturally bold character. Guittard’s Beyond Sugar line will be available for purchase directly through guittard.com beginning March 2021 and at Whole Foods Market stores and other retailers nationwide beginning this summer.
Spangler Candy Company announced today the return of the iconic Necco Chocolate Wafer Roll, available online and in-store this spring. An established fan-favorite since 1847, Necco Wafers have stood the test of time as one of the oldest candy brands in existence. While the Original rolls offer eight different flavors and colors, when consumers unwrap the Chocolate Roll, they will delight in finding 40 all-chocolate wafers for their enjoyment. Since their inception, Necco Wafers have been enjoyed by fans of all ages. They were even carried by soldiers during the Civil War and also sustained explorers on expeditions to the North and South Poles in the early 1900s. During World War II, the U.S. government requisitioned a major portion of Necco Wafers production for morale boosting. The candy was perfect for shipping to troops overseas since it doesn’t melt and is easy to carry. Today, the Chocolate Rolls are available for purchase in single rolls or 24 count trays online at SpanglerCandy.com and will be available at select retailers this spring.
Many of us start their day with a cup of coffee and end it with a piece of dark chocolate. There are reasons why something typically referred to as junk food or addiction might be slightly healthier than people give it credit for. There are potential health benefits you can expect from eating a moderate amount of dark chocolate or drinking coffee on your skin and hair. High quality dark chocolate is rich in antioxidants, iron, fiber, copper, manganese, magnesium and other minerals. Coffee is loaded with antioxidants as well.
For the second year in a row, Easter was largely online affair, with socially distanced egg hunts and virtual church services. But there was one notable difference in Britain. Domestic chocolate makers, who should be celebrating one of their busiest times of year, were fuming instead, and all of them cite the same cause: Brexit.
WOODHAVEN, Mich. — Police are searching for five men who poured chocolate syrup over merchandise at a Michigan Target then left the store. Surveillance video shows the group go to the seasonal area of the store around at 10 p.m. last Friday, pour Hershey’s syrup over myriad products and then leave the store. They were in the store for about 10 minutes and caused about $1,000 worth of damage, authorities said.
There is research to support that chocolate or cocoa could act as a laxative (Nutrition & Metabolism, April 18, 2012). Eat an ounce or so of dark chocolate and you could be in the bathroom within about 20 minutes! The authors of the study conclude that “regular consumption of cocoa products increases dietary fiber intake and … improves bowel habits.” Researchers have also shown that probiotic chocolate can improve bowel function in constipated rats (Food Research International, February 2019).
Swiss scientists have broken down the aromas of cocoa and chocolate and identified poop as one of the major scents.
First there was Atkins diet, then keto, and a range of raw and other dietary fads. These days, gut health is all the rage. And the best way to take care of the good microorganisms in the gut, according to doctors and research, is to nourish them with healthy foods.
Sleep is something everybody wants more of these days. Despite the fact that our bodies are capable of basically growing a new skeleton every 10 years, something as seemingly small as eating the wrong thing before bed can really mess them up. Two experts name the foods to avoid eating late at night, and both agreed that chocolate before bed is a no good, very bad idea.
It’s almost Easter, and apart from enjoying traditional chocolate Easter eggs, we think that chocolate mendiants should also be part of this festive day. Making mendiants requires some technical skills but with our instructions, you should find it straightforward to transform plain chocolate into an elegant dessert. It is surely a perfect gift for every chocolate lover. For the recipe and complete directions, with photos, click HERE. ENJOY!!!
Tamar Fasja Unikel, co-owner of Masa Madre bakery in Chicago, grew up in a tight-knit Jewish community in Mexico City where Passover was a very big deal. One of her aunts, Adela, started making this cake 35 years ago and it’s now a part of Unikel’s holiday table too. At Masa Madre she and her partner Elena Vazquez Felgueres pay homage to their Mexican heritage by frosting the cake with ganache enriched with the flavors of café de olla, a combination of ground coffee, piloncillo, and cinnamon. This cake gets better throughout the week, whether cold from the fridge or warmed before serving. It can be made parve/dairy-free by subbing in margarine or vegan butter for the butter and cream.
Ingredients:
CAKE
7 Tbsp. plus 1½ tsp. unsalted butter, plus more for pan
1 cup (150 g) semisweet chocolate, chopped
1¼ cups (125 g) raw pecans, plus chopped for serving
1 cup plus 2 Tbsp. (125 g) almond flour or meal
½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt
6 large eggs
¾ cup (150 g) granulated sugar
GANACHE AND ASSEMBLY
1½ cups (150 g) semisweet chocolate, chopped
¾ cup heavy cream
1 Tbsp. light corn syrup
1 Tbsp. finely ground espresso or other dark roast coffee
½ tsp. cinnamon, preferably Ceylon
½ tsp. grated piloncillo or light or dark brown sugar
1 Tbsp. unsalted butter
Pinch of kosher salt
Preparation:
CAKE
Step 1
Place a rack in middle of oven; preheat to 325°. Lightly butter a 9×5″ loaf pan; line with parchment paper, leaving a generous overhang on long sides. Butter parchment. Combine chocolate and remaining 7 Tbsp. plus 1½ tsp. unsalted butter in a medium bowl and set over a large saucepan of simmering water (do not let bottom of bowl touch water). Heat chocolate and butter, stirring occasionally, until melted and smooth. Remove bowl from heat and set chocolate mixture aside.
Step 2
Pulse pecans in a food processor until somewhat finely ground (it’s okay if there are some coarser pieces). Pulse in almond meal and salt; set aside.
Step 3
Beat eggs in the bowl of a stand mixer fitted with the whisk attachment on medium-high speed until fluffy, about 2 minutes. With the motor running, gradually stream in sugar and beat until mixture is very pale and nearly doubled in volume, about 1 minute. Stream in reserved chocolate mixture and beat until no streaks remain. Remove bowl from mixer and fold in reserved pecan mixture with a rubber spatula, making sure to scrape bottom of bowl, until well incorporated. Pour batter into prepared pan and tap pan on counter to remove any air bubbles.
Step 4
Bake cake, rotating pan halfway through, until a tester inserted into the center comes out with just a few moist crumbs attached, about 1 hour. Transfer to a wire rack and let cool in pan.
GANACHE AND ASSEMBLY
Step 5
As soon as the cake is almost cool, place chocolate in a medium bowl. Bring cream, corn syrup, coffee, cinnamon, and piloncillo in a small saucepan to a faint simmer over medium heat. Pour over chocolate, whisking constantly until melted and smooth. Add butter and salt and whisk until butter is melted and ganache is shiny and smooth. Let cool until thickened slightly, 15–30 minutes.
Step 6
Turn cake out onto a large plate or cake stand and turn right side up. Pour ganache over (it should flow over the sides but not quite hit the plate). Scatter chopped pecans over as desired; chill until ganache is set, 10–15 minutes.
As published in BONAPPETIT.COM
What’s better than paleo chocolate chip cookies? Well, it has to be Sourdough Chocolate Chip Cookies made from sourdough discard as they are gluten-free, dairy-free and vegan.
Ingredients:
½ cup (100g) refined coconut oil, softened, similar in texture to softened butter
⅔ cup (96g) coconut sugar
1 flax egg (see Notes) or regular egg, room temperature
½ cup (125g) mature gluten-free sourdough starter, unfed (see Notes)
1 teaspoon pure vanilla extract
½ teaspoon baking soda
½ teaspoon sea salt
2 cups + 2 tablespoons (204g) blanched almond flour
1 cup (6 ounces) chocolate chips
Flaky sea salt, to sprinkle on top, optional
Method:
Mix together the coconut oil and coconut sugar until smooth and lightened slightly in color. Add the flax egg (or regular egg), vanilla extract, and sourdough discard, and mix until smooth.
Add the almond flour, salt, and baking soda to the wet ingredients. Mix until well incorporated. Fold in the chopped chocolate. Cover and refrigerate for at least an hour (or up to 48 hours).
When you’re ready to bake, preheat the oven to 350ºF. Use a cookie scoop (using this size will give you 12 cookies, using this smaller size will give you about 20) to form cookies and place on a parchment-lined baking sheet; press down slightly.
Sprinkle with flaky sea salt if desired. Bake for about 10 or until just beginning to turn golden brown around the edges. Store leftover cookies in an airtight container at room temperature or in the refrigerator for up to 3 days.
For the discard: don’t use discard that is from a super new starter – it should be smelling good and at least a week old. The starter does not need to be active, and should be fed with about 100% hydration.
(Recipe: Rachel Conners, Instagram/bakeritablog as published in HINDUSTANTIMES.COM)
