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Category Archives: chocolate

http://bossacafez.blogspot.com/2012/03/fraise-exotique.html#more

 

ingredients (makes one 6″/15cm square entremet) :

for the spiced macerated strawberries :

30ml water

30ml sugar

1/2 vanilla bean pod, seeds scraped

1 star anise

8 strawberries

for the biscuit amandes sponge :

30g egg

21g powdered sugar

25g ground almonds

41g egg whites

20g caster sugar

18g cake flour

for the vanilla white choc mousse :

40g egg yolk

1 vanilla bean, seeds scraped

283ml whipping cream

183g white choc couverture, melted

5g sheet gelatin

for the strawberry soaking syrup :

30ml leftover syrup from macerated strawberries

55ml strawberry puree

10ml kirsch

for the decor :

macerated strawberries

mint leaves

vanilla pod

star anise

nappage neutre glaze (mix with 2 tsps leftover soaking syrup if any)

directions :

1. to make the macerated strawberries, cut each strawberry breadthwise into 3 slices. boil together water, sugar, vanilla bean & anise until sugar has dissolved. leave to cool then add in strawberries. toss to coat and leave to macerate for 2-3 hours. remove strawberries and reserve syrup.

2. to make the biscuit amandes, whisk together egg, powdered sugar & ground almonds in a bowl. make meringue with egg whites & caster sugar, fold into the above then fold in cake flour. pour mixture into 7″ square tin and bake on 230C/446F for 5-6 mins or until golden.

3. to make the vanilla white choc mousse, whisk together egg yolk and vanilla bean until thick and pale. heat 113ml whipping cream until boiling then pour in bit by bit into the egg yolk. add in softened gelatin sheet then fold in melted choc. whisk the rest of the whipping cream until stiff peaks then fold into the above.

4. to make the strawberry soaking syrup, mix together syrup, puree and kirsch in a bowl.

5. to assemble, cut sponge into 6″ square and place it into the bottom of the mousse ring. soak sponge with syrup and pour white choc mousse over. freeze until firm then glaze with nappage neutre and decorate with macerated strawberries, mint leaves, vanilla pod and star anise.

http://citonamarie.blogspot.com/2012/04/sjokoladeddendeath-by-chocolate.html

Fudgy chocolate frosting recipe here
150 g butter, room temperature
140 g confectioners sugar
30 g cocoa
100 g dark chocolate (I use 70%)
50 ml heavy cream, room temperature
0,5 tsp vanilla extract
1 pinch of salt
(1 tbsp coffee, optional)
Begin by melting the chocolate over a water bath or in a double boiler. When it’s melted let it cool to room temperature. This is important.
Mix the butter until it’s fluffy. Remember to scrape down the sides every once in a while.
Then add some of the confectioners sugar, then som cocoa.
Keep alternating until everything is well mixed.
Add the melted chocolate and mix.
Keep mixing until its silky smooth. For about 3 mins.
Done! You are now ready for decorating your cupcakes. I used my Wilton 1B tip.

INGREDIENTS

9.5 oz. bittersweet chocolate, finely chopped
6 oz. cream cheese, at room temperature
6 tbsp. unsalted butter, at room temperature
2 cups confectioners’ sugar, sifted
4 tbsp. unsweetened Dutch-process cocoa powder
Pinch of salt
2/3 cup plus 1 tbsp. sour cream

 

To make the frosting, melt the chocolate in a heat-proof bowl set over a pot of simmering water.  Set aside to cool until just barely warm.  In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter on medium-high speed until pale and fluffy, about 3-4 minutes.  Gradually mix in the confectioners’ sugar, cocoa powder and salt.  Beat in the melted and cooled chocolate and then the sour cream.  Continue beating until the mixture is smooth and well blended.  Frost cupcakes immediately before the chocolate hardens and the frosting sets.

http://bunsinmyoven.com/2012/01/11/brown-butter-chocolate-chip-cookies/

Ingredients

  • 1 cup unsalted butter
  • 1/2 cup white sugar
  • 1 3/4 cup brown sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 3 cups all purpose flour
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon salt
  • 1 lb chocolate chips/chunks
  • 1 cup chopped pecans

Instructions

  1. Begin by melting the butter in a small sauce pan over low heat, stirring constantly. The butter will foam and then once the foam subsides you will notice small dark flecks in the butter. Continue stirring until the butter has reached a dark brown color without burning. (I take it just to the edge of burning, but you can stop sooner.) Pour the butter in a small bowl and refrigerate until hardened again.
  2. Once the butter has hardened back up, cream it together with the sugars in the bowl of a stand mixer.
  3. Add the eggs one a time, mixing until fully incorporated.
  4. Beat in the vanilla and mix until light and fully.
  5. Combine the flour, baking soda, and salt in a small bowl and stir to combine.
  6. With your mixer on low, slowly add the flour to the butter mixture.
  7. Continue mixing until just incorporated. Do not overmix.
  8. Dump in the chocolate and mix for another couple of seconds to combine.
  9. Drop spoonfuls of dough onto a parchment lined baking sheet.
  10. Bake for 12 minutes in a 350 degree oven.

Ingredients
Makes about 24 mini eclairs

1 finished batch, cooled to room temperature, Pâte à Choux
**Instead of piping them into small circles you will pipe them into oval shapes about the length and width of your thumb.  Egg wash and bake as directed.

Pastry Cream
2 cups whole milk
4 large egg yolks
1/2 cup sugar
3 1/2 T. cornstarch
1/4 t. salt
2 t. vanilla extract

Chocolate Sauce
1/2 cup chocolate chips
1/4 cup heavy cream

Directions
Pastry Cream
1) Heat the milk and 1/4 cup of the sugar in a sauce pan over medium high heat.

2) Whisk together the egg yolks and remaining 1/4 cup of sugar until the egg yolks become pale in color (see picture above).  Slowly add in cornstarch 1 T. at a time while whisking.

3) Temper the egg yolk mixture to keep your eggs from scrambling.  This is done by slowly pouring 1/4 cup of the hot milk mixture into the egg yolks while whisking.  This brings up the temperature of the yolks so they can be added to the milk mixture.  Continue whisking and add an additional 1/4 cup of the hot milk.

4) Pour the egg yolk mixture into the sauce pan with the remaining milk and whisk continuously over medium heat until the mixture thickens and starts to bubble.  It should become the texture of pudding.  Add in the vanilla and salt, stir, and remove from heat.

5) Pass through a fine mesh strainer or sieve into a glass or plastic bowl and cover with plastic wrap  (the plastic wrap should lay directly on the top of the pastry cream to avoid forming a skin – you can spray the plastic wrap with cooking spray to avoid sticking) and refrigerate at least 2 hours but up to 7 days.

Chocolate Sauce
6) To make the chocolate sauce heat the cream and chocolate chips over barely simmering water stirring as necessary.  Alternatively you can melt them together in the microwave at a medium setting stirring after each 30 second increment until fully melted

Assembly
7) To assemble the salambo carefully slice the each pastry length wise and remove the top.  Fill the center with pastry cream and dip the top into the chocolate sauce before placing back on top of the pastry.

Black Forest Cupcakes
from: annie’s eats

http://annies-eats.com/2011/06/10/black-forest-cupcakes/

Yield: about 22 cupcakes
Ingredients:

For the cupcakes:
½ cup unsweetened Dutch-process cocoa powder
½ cup hot water
2 cups all-purpose flour
¾ tsp. baking soda
¾ tsp. baking powder
¾ tsp. coarse salt
1 cup (2 sticks) unsalted butter
1½ cups sugar
3 large eggs, at room temperature
2½ tsp. vanilla extract
2/3 cup sour cream, at room temperature

For the cherry filling:
16 oz. frozen cherries, thawed*
1/3 cup sugar
3 tbsp. cornstarch
1 tsp. lemon juice
1 tbsp. kirsch (optional)

For the frosting:
1½ cups heavy cream, chilled
6 tbsp. confectioners’ sugar, sifted
1 tsp. vanilla extract

For garnish:
Fresh (or maraschino) cherries, with stems
Chocolate shavings

*Note: You can use either tart or sweet cherries for this filling depending on your personal tastes and what is available to you.  Feel free to adjust the sugar as needed to achieve your desired level of sweetness or tartness in the filling.  I used tart cherries and the amount of sugar indicated.

 

Directions:
To make the cupcakes, preheat the oven to 350˚ F.  Line standard cupcake pans with paper liners.  In a small bowl, whisk together the cocoa powder and hot water until smooth.  In a medium bowl, whisk together the flour, baking soda, baking powder, and salt; set aside.

In a medium saucepan, combine the butter and the sugar over medium heat.  Heat, stirring occasionally to combine, until the butter is melted.  Remove the mixture from the heat and transfer to the bowl of an electric mixer fitted with a paddle attachment.  Beat on medium-low speed, 4-5 minutes, until the mixture is cooled.  Mix in the eggs, one at a time, scraping down the sides of the bowl as needed and beating well after each addition.  Mix in the vanilla and then the cocoa mixture and beat until incorporated.  With the mixer on low speed add in the dry ingredients in two batches, alternating with the sour cream, beating just until combined.

Divide the batter between the prepared cupcake liners, filling them about ¾ of the way full.  Bake 18-20 minutes or until a toothpick inserted in the center comes out clean, rotating the pans halfway through baking.  Allow the cupcakes to cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.

To make the filling, drain the thawed berries, reserving the juice in a liquid measuring cup.  Add enough water so that the total liquid equals 1¼ cups.  Add the liquid to a medium saucepan with the sugar and cornstarch.  Heat over medium-high heat, whisking occasionally, until the mixture begins to bubble and thicken.  Continue whisking so no lumps form.  Once thickened, remove from the heat and whisk in the lemon juice.  Fold in the drained cherries with a spatula.  Stir in the kirsch, if using.  Cover and chill until ready to use.  (The filling will continue to thicken as it chills.)

To fill the cupcakes, use the cone method to remove a portion from the center of each cupcake.  Fill each with a spoonful of the cherry filling.

To make the whipped cream frosting, add the heavy cream to the bowl of a stand mixer fitted with the whisk attachment.  Start beating on medium-low speed, slowly increasing as the cream begins to thicken up to medium-high speed.  While the cream is being whipped, gradually add in the confectioners’ sugar a spoonful at a time.  Whip the cream until stiff peaks form.  (Be careful not to overbeat!)  Fold in the vanilla extract.

Frost the filled cupcakes with the whipped cream.  (I used a pastry bag fitted with an Ateco #809 tip.) Garnish as desired with cherries and chocolate shavings.  Refrigerate until ready to serve.

webbie: http://www.raspberricupcakes.com/2011/05/ultimate-milo-chocolate-malt-cake.html

milo_cake-6

125g butter, room temperature
50g (about 1/4 cup) caster sugar
195g (about 1 1/4 cups) plain flour
2 1/2 tsp baking powder
150g (about 1 1/4 cups) Milo powder (you could also use Ovaltine or Malted Milk Powder + Cocoa)
3 eggs
120ml (1/2 cup) buttermilk

For the condensed milk icing:
150g butter
350g icing sugar
2/3 cups condensed milk

For the ganache:
300ml pouring cream (min. 35% milk fat pure cream)
400g dark chocolate
1/2 cup Milo

Preheat oven to 180°C (350°F) and grease and line a 20cm round springform tin. Cream butter and sugar together until smooth and fluffy. Add eggs one at a time, beating well after each addition. Sift flour, baking powder and Milo together and then gradually add to the rest of the mixture with the mixer on low speed. With the mixer still on low, add buttermilk until just combined. Pour into cake tin and bake for 40-45 minutes or until a skewer inserted into the centre comes out clean. Remove and cool in tin for 10 minutes, then place on a wire rack to cool completely.

To prepare condensed milk icing, remove butter from fridge at least 30 mins before starting. Place butter in a large mixing bowl and beat on high with an electric mixer until fluffy, add icing sugar and condensed milk and beat until smooth and fluffy. Cut cooled cake into three equal slices, sandwich condensed milk icing in between layers of cake. Prepare the milo ganache; break chocolate up into small pieces and place in a large mixing bowl with the milo. (I found the milo formed small clumps, so it might be better to try adding milo to the cream in the saucepan first) Heat cream gently in a medium saucepan until it just reaches the boil. Pour hot cream into mixing bowl and set aside for 10 minutes to allow chocolate to melt. Using a whisk, stir until mixture is smooth and glossy. Set aside to cool to room temperature, until mixture is thick and only just pourable. (If you are impatient, you can chill in the fridge for about 5-10 minutes)

Pour ganache over the top of the sandwiched cake. If the ganache runs right off the edge of the cake, it is not cool enough, scrape the excess ganache back into the bowl and chill for longer. When it is ready, the ganache will lighten and be slightly less shiny, and then you can use a spatula to cover the top and sides of the cake, swirling the surface using the spatula. Leave ganache to set for about half an hour before serving. Can be stored in the fridge overnight. Serve at room temperature.

 

webbie: http://www.christinamarsigliese.com/2010/05/ganache-takes-cake.html
Ganache is an oil-in-water emulsion of cream and chocolate. The continuous phase is composed mostly of water from the cream and the oil phase is composed of both milk fat globules from the cream and cocoa butter fat droplets from the chocolate. Cocoa particles are also suspended in the water phase and some of their components can bind water. Ganache can be made from anywhere between a 1:1 ratio of cream to chocolate to a 1:2 ratio. The latter ratio will produce a firmer texture, and the extent of firmness depends on the cocoa content of the chocolate. Couverture chocolate is a high quality chocolate that is ideal for making ganache due to is increased cocoa butter content, which gives it good melting properties.

Here are the steps for making ganache:

1. Very finely chop the chocolate and place it in a heatproof bowl.
2. Heat cream in a small saucepan over medium heat just until it comes to a boil so that small bubbles begin to form around the edges.
3. Pour the hot cream over chopped chocolate.
4. Let mixture stand without stirring for about 10 minutes.
5. Gently stir mixture in a circular motion using a rubber spatula, starting from the center and working your way out to the sides, until it is smooth and glossy.
6. Pour mixture into a shallow glass baking dish and let stand at room temperature until firm.

Although this process seems fairly simple and straightforward, there are some technical points to remember.

Finely chopping the chocolate allows for rapid and even melting.

Letting the mixture stand for 10 minutes allows the hot cream to slowly and gently melt the chocolate. It also allows the mixture to cool down, preferably to about 110 degrees F, before stirring. This helps to form a homogeneous, smooth ganache as it lets the chocolate and cream come to the same temperature, making it easier for the two phases to form an emulsion. A proper emulsion will prevent separation of the oil phase once the mixture is set.

Chocolate is very high-maintenance and requires gradual heating and cooling. Over-mixing can cause a rapid decrease in temperature, which may result in a coarse texture. Gentle stirring is all it takes to reduce the fat to tiny droplets suspended within the water phase, helping the mixture come together and form an emulsion without separation or graininess. Too much agitation can introduce air bubbles into the mixture and break the emulsion.

Remember how I mentioned that cocoa particle components can bind water? Well, this attribute is one of the reasons why a smooth, glossy ganache can set up into a grainy, separated mess. A ganache made with a high ratio of chocolate to cream, especially when using bittersweet chocolate, is more susceptible to developing an unappealing texture. As the mixture rests, cocoa particles bind moisture from the water phase of the emulsion and swell up. This makes less room in the water phase for the milk fat globules and cocoa butter droplets to remain individually suspended, causing them to coalesce or merge together to form a single droplet. These larger fat droplets cannot sustain their suspension and separate from the mixture. Eventually, the water-logged cocoa particles can stick to each other and cause the ganache to coarsen or become grainy.

Pouring the stirred ganache into a shallow dish exposes the mixture to a larger surface area and helps it tomature evenly at room temperature. Maturing ganache refers to the gradual and complete crystallization of cocoa butter, which creates a sinfully smooth, melt-in-your mouth texture. I do not recommend immediate refrigeration of ganache because it can develop an oily or greasy consistency as it warms back to room temperature.