Chocolate Cookbook

I n e t f atuatio a l o c o h n C

Indulgent Chocolate Recipes for every season A production by Ariel Betancourt

Co Table of ntents

1

Winter Indulgence

Azteca Sipping Chocolate Raspberry Swirl Brownies Molten Lava Cake Chocolate Tart

2

Summer Refreshers Triple Chocolate Gelato Raspberry Pots De Creme Chocolate Mousse

3

Anytime Treats Triple Chocolate Macaroons Salted Chocolate Caramels Chocolate Rum Truffles

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ndulgence Winter I

C

hocolate Recipes that are sure to keep you warm and satisfied in the cold winter months! Whether you’re craving a luxurious treat or plan to prepare a dessert for a special occassion, these recipes will equip you for a pleasant holiday season. Have some Azteca Sipping Chocolate while the snow falls or prepare a molten lava cake for your dinner party!

Molten Lava Cake

Chocolate Tart

Sipping Chocolate

hocolate Sipping C

Azteca

Directions

Sipping Chocolate is a delectably

• Mix 1 or 2 heaping tablespoons

rich dark chocolate mix with six

of cocoa

different chiles and spices to transform the drinking experience.

• Mix with 1 cup of almost boiling milk (or milk substitute).

Ingredients • 2 tablespoons cocoa mix

• Stir well and allow the chocolate to properly emulsify into the milk.

• 1 cup almost boiling milk • Add sugar to taste.

• Pinch of Sugar (to taste) • For an even better experience, pair it with handmade vanilla marshmallows.

erry Swirl Brownies b p s a R

Ingredients • 1¾ cups black beans (no salt added) • cup coconut oil, melted • ¼ cup cocoa powder • teaspoon salt • 2 teaspoons vanilla extract • cup honey • 3 lightly beaten eggs • ¼ cup bittersweet chocolate, chopped up • 2 ounces light cream cheese • 1 ounce room-temperature goat cheese • 1 teaspoon room-temperature butter (optional) • 1 tablespoons maple syrup • ¼ teaspoon vanilla • ¼ cup frozen raspberries, thawed slightly and mashed

Directions • Preheat oven to 350 degrees. Lightly grease an 8×8 pan.

• Begin by making the brownie base.

Place beans, coconut oil, cocoa powder, salt, vanilla extract and honey into a blender/food processor, and blend until smooth.

• Fold in the chocolate and eggs.

• Pour mixture into the pan.

• Next, make the swirl mixture.

• Place cream cheese, goat cheese, butter, maple syrup and vanilla in a bowl.

• Blend with a hand blender, or whisk strongly by hand, until mixture is well blended and smooth.

• Spoon cheese mixture onto the top of the brownie base (it doesn’t have to be an even layer).

• Gently crush the raspberries with your hands, and add them on top of the cheese layer.

• Take a knife and gently swirl the layers in the pan.

• Bake for about 30 minutes.

Molten Lava Cake Ingredients: • 2 tablespoons butter • 8 ounces bittersweet chocolate, coarsely chopped

chocolate melts • Remove pan from heat; set aside.

• In a large mixing bowl, beat eggs,

• ¾ cup butter

egg yolks, granulated sugar, and

• 3 eggs

vanilla with an electric mixer on high

• 3 egg yolks

speed for 8 to 10 minutes or until

• ½ cup granulated sugar

thick and lemon color.

• 1 teaspoon vanilla

• Fold one-third of the chocolate

• 1 tablespoon all-purpose flour

mixture into egg mixture. Fold

• Powdered sugar

remaining chocolate mixture

• Unsweetened cocoa powder

and flour into egg mixture.

Directions: • Preheat oven to 425 degrees.

• Using 2 tablespoons butter, grease six 8- to 10-ounce ramekins, souffle dishes, or custard cups.

• Place ramekins in a 15x10x1-inch baking pan; set aside.

• In a heavy small saucepan, combine chocolate and ¾ cup butter.

Tap Image Above for Visual Instructions

• Cook and stir over low heat until

• Spoon about ½ cup batter into each prepared ramekin.

• Bake about 12 minutes or until cake edges feel firm.

• Cool in ramekins on a wire rack for 2 to 3 minutes.

• Using a knife, loosen cakes from sides of ramekins. Invert onto dessert plates. Sift with powdered sugar and cocoa powder. Serve immediately.

Chocolate Tart

Ingredients

Directions

Crust:

Crust:

•

9 (5- by 2 ¼ -inch) chocolate graham

•

Preheat oven to 350°F with rack in middle.

crackers (not chocolate-covered), finely

•

Stir together all ingredients and press

ground (1 cup)

evenly onto bottom and 3/4 inch up side of

•

5 tablespoons unsalted butter, melted

tart pan.

•

¼ cup sugar

•

Filling:

Bake until firm, about 10 minutes. Cool on a rack 15 to 20 minutes.

•

1 ¼ cups heavy cream

Filling:

•

9 oz bittersweet chocolate (not more than

•

65% cacao if marked), chopped

Bring cream to a boil, then pour over chocolate in a bowl and let stand 5 minutes.

•

2 large eggs

•

Gently stir until smooth.

•

1 teaspoon pure vanilla extract

•

Whisk together eggs, vanilla, and salt

•

¼ teaspoon salt

in another bowl, then stir into melted

Glaze:

chocolate.

•

2 tablespoons heavy cream

•

Pour filling into cooled crust.

•

1 ¾ oz bittersweet chocolate, finely

•

Bake until filling is set about 3 inches from

chopped

edge but center is still wobbly, 20 to 25

•

1 teaspoon light corn syrup

minutes. (Center will continue to set as tart

•

1 tablespoon warm water

cools.) Cool completely in pan on rack,

Special Supplies: Tap to purchase from Amazon:

9-inch round fluted tart pan

about 1 hour.

Glaze: •

Pour glaze onto tart, then tilt and rotate tart so glaze coats top evenly fo 1 hour.

r Refreshers e m m u S

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hocolate Recipes that will help you cool down from your summer activities! Whether you’re taking a break f rom the heat, or relaxing during a vacation, these treats are sure to please! Prepare some homemade gelato to enjoy by a seaside oasis or bake a batch of Pots De Creme to impress your guests at a summer Loua.

Chocolate Mousse

Raspberry Pots De Creme

Chocolate Gelato

Chocolate Gelato

Ingredients

the remaining cup of milk.

• Scrape the cocoa mixture into

• 3 cups whole milk • ½ cup granulated sugar • ¾ cup Unsweetened Natural Cocoa Powder • 1-½ tablespoons cornstarch

Special Supplies: Tap to purchase from Amazon: • Ice cream maker • Ice pop mold

Directions • In medium saucepan bring 2 cups of the milk to a simmer.

• Meanwhile, put the sugar, cocoa, and cornstarch into a bowl and whisk in

the hot milk.

•

Cook, stirring constantly and sweeping the sides and corners of the pot, until the mixture thickens and bubbles a little at the edges.

• Stir and cook for 2 minutes longer.

• Scrape the mixture into a clean bowl and cover the surface of the mixture with plastic.

• Chill without stirring, until very cold to the touch.

• Freeze according to the instructions with your ice cream maker. The mixture is thick to begin with and may take less time than average in the ice cream maker.

berry Pots De Creme p s a R

Ingredients For Pots De Creme

• For Whipped Creme

Remove milk mixture from heat; while whisking constantly, very slowly add milk mixture to egg yolks.

•

½ cup milk

•

1 cup Cascadian Farm frozen raspberries

•

½ cup half and half

•

¼ cup granulated sugar

•

½ cup heavy cream

•

1 ½ cups heavy cream

•

6 egg yolks

•

2 cups semisweet chocolate chips

•

Refrigerate until set, about 4 hours.

•

1 tablespoon raspberry (or vanilla) extract

•

Meanwhile, make the whipped cream: Blend frozen raspberries in a food processor

Directions •

In a medium saucepan over medium heat, heat milk, half and half and heavy cream until scalding

•

whisk over low heat until thickened, about 5 minutes.

•

Remove mixture from heat; whisk in chocolate chips, raspberry extract and salt until smooth.

Divide mixture among 4 to 6 4-oz ramekins (depending on how big you want your servings).

until a puree forms.

•

Transfer to a bowl and stir in sugar; set aside.

•

In the bowl of a stand mixer, whisk heavy cream on high speed until stiff peaks form.

(or until small bubbles form on top).

• Whisk egg yolks in a large bowl.

When milk mixture and egg yolks are fully incorporated, return to saucepan and

Fold in raspberry mixture.

•

Top pots de creme with whipped cream just before serving.

late Mousse o c o h C

Ingredients • 8 oz. 62% Cacao Semisweet Chocolate, coarsely chopped • ½ cup water, divided • 2 tablespoons butter • 3 large egg yolks • 2 tablespoons granulated sugar • 1-¼ cups heavy cream, softly whipped

Directions • In a microwave or double boiler, heat chocolate, ¼ cup of the water, and butter until the chocolate and butter are melted.

• Cool for 10 minutes • In a small heavy saucepan, whisk egg yolks, sugar, and remaining water.

• Cook and stir over low heat until mixture reaches 160 degrees 70 degrees C), about 1 to 2 minutes.

• Remove from the heat; whisk in chocolate mixture.

• Set saucepan in ice and stir until cooled, about 5 to 10 minutes.

• Fold in whipped cream • Spoon into dessert dishes.

T r e eats m i t y n A

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hocolate Recipes that are amazing any time of year! Whether you’re on the go and want a quick snack, or want to surprise your dinner party guests with a palate cleanser, these bite-size treats are delectable!

Chocolate Macaroons

Salted Chocolate Caramels

Chocolate Rum Truffles

Chocolate Macaroons Triple

Ingredients

• Pipe macarons on lined baking sheets.

• 62g egg whites

• Dust lightly with cocoa.

• 3g egg white powder

• Double up your baking sheets if you do not have professional grade quality.

• 60g sugar

• Let your macarons sit at room temperature for 30-60 minutes

• 45g almond meal / ground almonds

• Bake at 140C or 280F for 15-18 minutes.

• 25g cocoa

• Fill with ganache o r filling of your choice. Refrigerate to set.

• 90g icing sugar • Red food colouring

Ganache Directions

• Cocoa for dusting

Ingredients:

Directions

• 120g dark chocolate, chopped

• Process the almond meal and icing sugar together. Sift in the cocoa carefully.

In a mixer, whip the egg whites and egg white powder to soft peaks.

• Slowly add the sugar and continue to beat until you reach firm peaks.

• At the final changes of whipping the meringue, add the colouring.

• Mix the egg whites to the sifted almond mixture and fold into the meringue

• ½ cup heavy cream Directions: • Heat cream until bubbles form around the edge of the pan.

• Pour cream over the chocolate.

• Let sit for 2-3 minutes and then stir.

• Transfer to the refrigerator to thicken.

Chocolate Caramels Salted

Ingredients • • • • • • • • •

2 cups heavy cream 10 ½ oz fine-quality bittersweet chocolate (no more than 60% cacao if marked), finely chopped 1 ¾ cups sugar ½ cup light corn syrup ¼ cup water ¼ teaspoon salt 3 tablespoons unsalted butter, cut into tablespoon pieces 2 teaspoons flaky sea salt such a s Maldon (see cooks’ note) Vegetable oil for greasing

Special Supplies: Tap to purchase from Amazon:

• Parchment paper • Candy thermometer

Directions •

Line bottom and sides of an 8-inch straightsided square metal baking pan with 2 long sheets of crisscrossed parchment.

•

• • • •

• • • • •

Bring cream just to a boil in a 1- to 1 ½ quart heavy saucepan over moderately high heat, then reduce heat to low and add chocolate. Let stand 1 minute, then stir until chocolate is completely melted.

Remove from heat. Bring sugar, corn syrup, water, and salt to a boil in a 5- to 6-quart heavy pot over moderate heat, stirring until sugar is dissolved.

Boil, uncovered, without stirring but gently swirling pan occasionally, until sugar is deep golden, about 10 minutes.

Tilt pan and carefully pour in chocolate mixture (mixture will bubble and steam vigorously). Continue to boil over moderate heat, stirring frequently, until mixture registers 255°F on thermometer, about 15 minutes.

Add butter, stirring until completely melted, then immediately pour into lined baking pan Let caramel stand 10 minutes, then sprinkle evenly with sea salt.

Cool completely in pan on a rack, about 2 hours.

Carefully invert caramel onto a clean, dry cutting board, then peel off parchment. Turn caramel salt side up.

Lightly oil blade of a large heavy knife and cut into 1-inch squares.

ate Rum Truffles Chocol

Ingredients • 6 ounces semisweet chocolate, coarsely chopped • ¼ cup butter • 3 tablespoons whipping cream • 1 beaten egg yolk • 3 teaspoons rum, brandy, or whipping cream • 1 pound chocolate-flavored candy coating, chopped • Finely chopped pistachio nuts (optional) • Vanilla-flavored or pink candy coating, melted, for decorating (optional)

Special Supplies • Metallic Gold Edible Glitter • White Gold Foil Baking Cups

Directions • Combine chocolate, butter, and the 3 tablespoons whipping cream in a heavy 2-quart saucepan. Cook over low heat, stirring constantly, until chocolate is melted (about 10 minutes). Remove saucepan from heat.

• Gradually stir about half of the hot mixture into the beaten egg yolk.

Return egg mixture to saucepan.

Cook over medium heat, stirring constantly, about 2 minutes or until slightly thickened. Remove saucepan from heat.

• Stir in rum, brandy, or whipping cream. Transfer chocolate mixture to a small mixing bowl. Chill about 1 hour or until mixture is room temperature and smooth, stirring occasionally.

• Beat the cooled chocolate mixture with an electric mixer on medium speed about 2 minutes or until slightly fluffy. Chill about 15 minutes or until mixture h olds its shape. Drop mixture from a rounded teaspoon onto a baking sheet lined with waxed

paper. Chill about 30 minutes more or until firm. Shape into smooth balls with hands, working quickly so the truffles don’t get too soft.

• Bring water to boiling in the bottom of a double boiler or a saucepan.

Remove from heat. Place chopped chocolate-flavored candy coating in top of double boiler or in a heatproof bowl and set over the boiling water, making sure the bottom of the top pan is not touching the water. Stir frequently until coating melts. Or, melt coating in the microwave oven: In a 2 1/2-quart microwave-safe bowl, microwave candy coating on 100% power (high) for 2 minutes. Stir. If necessary, microwave 30 seconds more or until almost melted. Coating may not look melted until stirred.

• Drop truffles, one at a time, into melted candy coating; turn truffles with a large, long-tine fork to coat.

Lift truffle out with the fork without piercing the centers; draw fork across rim of pan to remove excess coating.

Invert truffles onto a waxed-paperlined baking sheet. If desired, twist fork slightl y as candy falls to make a swirl on top.

• Let dipped truffles dry until candy coating hardens. If the candy coating becomes too thick while dipping, reheat it in the microwave. Or, for coating that’s been melted in a double boiler, replace the cooled water with warm water. Stir coating constantly until it once again reaches dipping consistency.

• To decorate truffles, if desired, place melted vanilla-flavored or pink candy coating in a small, self-sealing plastic bag with a corner snipped off (opening should be very small) or a pastry bag fitted with a small, round tip. Pipe coating in a design atop truffles. Or, drizzle coating over truffles with a spoon. Let dry. Or, if desired, after chilling the shaped truffles for 30 minutes, roll them in finely chopped nuts instead of dipping them into melted chocolate.