Archive for the ‘43190 Chocolate Dessert’ Category

03/20/2011 Peanut Butter and Milk Chocolate Cookies

Sunday, March 20th, 2011

Ingredients: 36 pieces

  • 1 C + 2 TBS All purpose flour (166.3 g)
  • 1/2 tsp Baking Soda (2.99 g)
  • 1/2 tsp salt (3.5 g)
  • 1 stick (1/2 C) (113.5 g) butter softened
  • 1/4 C + 2 TBSP sugar (68.9 g)
  • 56.4 g brown sugar
  • 1/2 tsp vanilla
  • 1 large egg (50.5 g)
  • 153.7 g Peanut Butter and Milk Chocolate Chips
  • 1/2 C chopped nuts (23.3 g Macademia + 37.1 g Cashew Nuts)

Procedures:

  1. Whisk flour, soda, and salt in a large bowl.
  2. Blend butter, sugar, brown sugar, and vanilla, until creamy in the stand mixer.
  3. Add egg gradually and mix until incorporated.
  4. Add Chips and Nuts, mix.
  5. Use 1 TBSP scooper to drop on the Silpat lined half sheet pan.
  6. Bake at 375F fro 12 min.

Comments:

Reference: Original Nestle Toll HOuse Peanut Butter & Milk Chocolate Morsel Cookies, the recipe in the package of the Morsel.

03/10/2011 Mint Chocolate Delight

Thursday, March 10th, 2011

Ingredients: about 66 cookies

  • 2 Cups (290 g) all purpose flour
  • 2/3 Cups (55.2 g) cocoa powder
  • 1 tsp (5.71 g) baking soda
  • 1/2 tsp (3.7 g) salt
  • ——————————–
  • 1 Cup (2 sticks = 227.7 g) unsalted butter, softened
  • 2/3 Cups (114.4 g) sugar
  • 2/3 Cups (118.2 g) packed brown sugar
  • 1 tsp (4.8 g) vanilla extract
  • ————————————-
  • 2 large eggs (100 g)
  • 270 g Dark Chocolate and Mint Morsels

Procedures:

  1. Whisk flour, cocoa, baking soda and salt in a large bowl.
  2. Beat butter, sugar, brown sugar, and vanilla with a stand mixer until creamy.
  3. Add eggs one at a time, beating well after each addition.
  4. Gradually beat in flour mixture.
  5. Stir in Morsels.
  6. Preheat the oven at 325F.
  7. Drop by 1 TBS cookie scooper on Silpat lined half sheet pans.  (Needs 5 – 6 sets, to make 66 cookies.)
  8. Bake for 12 – 15 min until the top surface is dry.  (Dough no longer sticks to your finger when touched.  The dough loses shiny wet glare in 80% surfaces even though the dough looks undercooked and very soft.)
  9. Cool on the Silpat at room temperature.

Comments:

References: The package for Nestle Dark Chocolate and Mint Morsels.

I reduced the morsels from 10 oz (283.4  g) to 270 g because that was all I had.

The baking time was 11-13 min in the instruction.  But my oven took about 14-15 min.

The key is to determine when to remove from the oven.  The dough still looks very undercooked.  But the top surface needs to be mostly dry.

03/06/2011 Peanut Butter & Milk Chocolate Chip Macademia Cookies

Sunday, March 6th, 2011

Ingredients: 36 pieces

  • 150 g cake flour
  • 5 g baking powder
  • dash salt
  • —————————–
  • 150 g unsalted butter
  • 125 g sugar
  • 50 g egg, beaten
  • 150 g Peanut Butter & Milk Chocolate Morsels
  • 100 g Macademia Nuts, chopped with FP or mini-chopper

Procedures:

  1. Mix flour, baking powder, salt  in a bowl, whisk.
  2. Beat the butter with a stand mixer, add sugar and beat until creamy.
  3. Add Egg gradually and beat with a stand mixer until pale.
  4. Add flour mixture, STIR with a mixer.
  5. Add chocolate chips and nuts, STIR with a mixer.
  6. Preheat the oven at 375F (190C).
  7. Drop the dough using a 1 TBS cookie scooper on Silpat lined half sheet pan. (Need 3 sets.)
  8. Bake at 375F (190C) for 9 – 15 min. (Depending on the location of the rack, timing of baking, the time varies.)

Comments:

Reference: Chocolate Chip Macademia Cookies, Young Mo Kim, Book 48, Bibliography

Substitutions: Chocolate Chips -> Peanut Butter & Milk Chocolate Morsels, Whole Macaedemia Nuts for topping -> Omitted, Salt Added.

The baking temperature was specified as 335F(170C) for convection oven: I have a conventional oven in US; thus raised the temperature by 20C.

Due to lack of convection fan, and moreover, baking 3 sheets simultaneously, the heat was not evenly distributed.  It burned the bottom of the cookies quickly, the lower rack baked faster this time since the top rack had two sheets shutting down the circulation of the heat rising above the cookies.  The top surface of cookies were very pale. 

Since I chopped the nuts with a mini-chopper, some oil got out of the nuts and made the dough more fat, which probably affected the baking time and result of the cookies.  The taste was good.  But browning was not enough compared to the original.  The shape was rather thicker than the original since the baking temperature was higher to start with.  I forgot to top with the whole nuts.

The original suggested 9 – 12 min to bake, but the cookies in the highest rack took 14 min first.

The recipe advised doubling the baking pans to prevent the cookies’ bottoms to burn.  I usually don’t have this problem due to use of Silpat.  But this dough is very rich, next time, doubling the baking pans will be necessary.

02/19/2011 RM Chocolate Chip Cookies

Saturday, February 19th, 2011

Ingredients: 46 pieces (4.5-5 cm dia.  1 cm thickness)

  • 245 g all purpose flour
  • 1/8 tsp (3 g) baking soda
  • 1/8 tsp (0.7 g) salt
  • ———————————-
  • 113 g unsalted butter, room temperature (or MW(1.6 kw) defrost mode for 10-15 sec until soft but before melting)
  • 96.5 g sugar
  • 40.9 g light brown sugar
  • —————————
  • 50 g  egg
  • 38.8 g (2 TBS) Pan Cake Syrup
  • 1/2 TBSP (7.3 g) vanilla extract
  • ————————————–
  • 170 g (6 oz) Miniature Semi-Sweet Chocolate Chips
  • 51.8 g Chopped Walnuts

Procedures:

  1. In a bowl, whisk flour, baking soda, and salt.
  2. In a stand mixer with a paddle attachment, mix butter, sugar, and brown sugar until incorporated.
  3. Beat in egg, syrup, and vanilla extractm, gradually.
  4. Stir in the flour mixture until just incorporated.
  5. Stir in the chocolate chips and walnuts.
  6. (optional) Chill for 1 hr in refrigerator.  ( I skipped.)
  7. Preheat the oven at 400F. 
  8. Prepare Silpat in the half-sheet pan.  (You need 4 sets of these.)
  9. Drop the dough with 1 TBSP cookie scooper on the Silpat, flattening each cookie slightly by hand. (This dough is hard and needs shaping before baking since it does not spread much when heated.)  (You may freeze the dropped doughs on parchment-lined baking sheets up to 1 month, defrost at room temperature for 30 min before baking.)
  10. Bake until just light golden, 9 – 12 min.  (The upper shelf bake faster than the lower shelf.  The initial batch takes longer to bake than the 2nd batches.)  Leave them on Silpat (at least 5 min) before removing the cookies.  (It can be stored in an airtight container for 2 – 3 days.)

Comments:

Reference: Chocolate Chip Cookies, Roland Mesnier with Lauren Chattman, Book 37, Bibliography

The original formula / 2.

molasses -> pan cake syrup,  chocolate chips -> miniature chocolate chops.

According to Mesnier, Molasses keeps the cookies more chewy for more than a day and gives more intense brown sugar flavor.  He bakes at 400F (instead of normal 375F) to brown outside while keeping the inside moist and gooey, but warned not to overbake since the outside burns and inside drys out.

This tastes lighter than the normal cookies (less fat) and almost reminds me of Japanese soft cookies.  I did not have Molasses, so I used pan cake syrup.  It has higher content of flour; thus the dough is hard, not spreading while baking.

12/13/2010 Marble Cake

Monday, January 31st, 2011

Ingredients: mini loaf pan 5.75″ x 3″ x 2″ (520 cc capacity)

  • —-(white dough)———————
  • 27 g cake flour
  • 1 g baking powder
  • —–(cocoa dough)—————-
  • 18.9 g cake flour
  • 1 g baking powder
  • 8.1 g cocoa powder
  • —————————
  • 8.1 g semi sweet chocolate chips
  • ———————————
  • 54.1 g unsalted butter, room temperature (13-18C)
  • 54.1 g powdered sugar or granulated sugar
  • 1/2 tsp Vanilla Extract
  • 54.1 g egg, room temperature

Procedures:

  1. Whisk cake flour and baking powder for white dough.
  2. In another bowl, whisk flour, baking powder and cocoa powder for cocoa dough.
  3. Line parchment paper in a mini-loaf pan.
  4. Whip butter with a hand mixer until creamy in a small Pyrex bowl.
  5. Add half of the sugar and whip with a hand mixer until white and fluffy. (Do not add all of the sugar at once: sugar will dry out the butter and the  butter will harden, making it difficult to mix.)
  6. Add the remaining sugar and whip until white and fluffy.
  7. Add vanilla and mix.
  8. (Make sure egg is not cold: if cold, the butter will get hard and the butter and egg will not mix. ) Add egg little by little (Add 1/4 each time).  (If you add at once, the egg and butter will not mix.)
  9. Divide the dough above into 2 equal portions (82.4 g each).
  10. Add cake flour and baking powder mix for the white dough to one portion of the base dough above.  Fold until it gets shiny.
  11. MW chocolate chips in a small bowl, until melted. (Chocolate Chip did not melt completely and became dry, resulting in chocolate powder. )
  12. Add flour mix for cocoa dough to the other portion of the base dough and fold until powder is not visible. (Do not overmix.)  Add melted chocolate and fold.
  13. Preheat the oven to 170C. (340F)
  14. Spread the white dough thin in a bowl so that the white dough coats most of the inner surface of the bowl.  Drop the cocoa dough in the center, cover/wrap the cocoa dough with the white dough.  Use a spatula to cut and fold the dough 3 times to make marbling.  (Do not mix more than 3 times.)
  15. Transfer the dough into a loaf pan.  Flatten/spread the top by lightly dropping the pan on the table. (This is to cover all of the bottom of the pan.  It is not necessary to perfectly flatten the top since it will flatten with gravity while cooking.)
  16. Bake at 170 C (340F) for 20 min.  When the surface is cooked and the membrane thickens and is slightly colored, slit the center with a wet knife.  Cook 20 more  min.  Use a bamboo skewer to check if the center is cooked. (This slitting procedure is not necessary, I think.  Total 40 min made the cake slightly dry.  Next time 35 min should be enough.)
  17. Remove the cake from the pan with the paper still attached.  Cool on a rack sideways for 5 min.  Make it erect and cool completely.  Cover with plastic wrap and keep at room temperature.  (Refrigerating will make the cake tough.)

Comments:

Based On: マーブルケーキ、Book 5, Bibliography

Original Formula / 1.85 (451.5 cc)

The original was for the loaf pan of 17.4 cm x 8 cm x 6 cm (835.2 cc).

The original recipe’s sweet chocolate was replaced with semi sweet chocolate chips.

A very tiny amount of chocolate chips, due to lack of enough cacao butter, dried out quickly before completely melting under MW heat.  It became powdery and mixing with the cocoa dough made it OK.  But next time, I might want to add little hot milk, butter or cream to make it melt.  Or use better chocolate.

I prefer granulated sugar to powdered sugar since I dislike the texture resulting from powdered sugar.  But the powdered sugar may create lighter and softer texture: so next time, I will try powdered sugar instead of granulated sugar for pound cake.

01/12/2011 Cherry Mash Bars

Wednesday, January 12th, 2011

Ingredients: 16 cm x 12.5 cm x 2cm (can be cut into 16 pieces)

  • 100 g sugar
  • 14 g unsalted butter
  • 0.77 g (1/8 tsp) salt
  • 39.5 g milk
  • ——————–
  • 22.5 g Miniature Marshmallows
  • 87.6 g Log House Cherry Flavored Baking Morsels
  • ————————————
  • 88.5 g Nestle Semi-Sweet Chocolate Morsels
  • 65 g Peanut with thin skin, finely ground with Vitamix Blender
  • 73 g Peanut with thin skin

Procedures:

  1. Make an open box of (16 cm x 12.5 cm x 7 cm) with wax paper and scotch tape.
  2. Combine sugar, butter, salt, milk in 4 Cup Pyrex Measuring Cup.  MW (1.6 kw, 2 min) stirring occasionally. (Accidentally overcooked for 2 min 35 sec and milk started to coaggulate: see comment.)
  3. Stir in Marshmallows and cherry chips.
  4. Spread in the wax paper box.
  5. Place chocolate chips and  ground nut in a small Pyrex bowl, MW(defrost mode) 3 min, stirring after 1 min, or until melted.
  6. Stir in Cashew Nuts.  (See comment.)
  7. Spread over Cherry Layer.
  8. Cool in refrigerator/freezer, cut into 16 pieces with warmed knife.  (See Comment)

Comments:

Based on: Cherry Mash Bars, Log House Cherry Baking Morsels Label 

Original Formula x 0.5

The original recipe used wax paper lined 8 – 9″ square pan.  Since the formula was halved, I needed to have 5.6 – 6.3″ (14.2 – 16 cm) square pan.  But I did not have one.  So I made a box with wax paper, which worked beautifully.

Peanut Butter was out of stock: replaced with ground peanuts with skin in Vitamix Blender.

Replacement of evaporated milk/half and half with milk caused a minor problem: milk started to coaggulate with heating.  It is better to use evaporated milk or half and half next time, as in the original formula.

Since chocolate morsels do not melt easily, even after microwaving, the texture of the choclate was thick and I was afraid stirring in nuts would lower the temperature at once and harden, making it impossible to spread.  So I spread nuts over the cherry layer first, then pour the melted chocolate over the nuts, trying to push down with spatula and flatten the surface.  However, not only the melted chocolate was difficult to be spread, but also it seemed that a lot of air was imbedded between nuts and two layers, which resulted in gap between  the cherry layer and chocolate layer.  Thus, I folded the top wax paper parts of the box to the top surface of the chocolate layer, as if I was wrapping the gift box, cover the uncovered part of  chocolate layer in the center with another flat wax paper sheet, use the flat bottom of the ceramic oven dish and my hand to press the chocolate layer straight down to the Cherry Layer.  After air gip is gone and two layers merged, I kept the ceramic oven dish on top of the candy sheet to keep the pressure, transfered the whole thing into the refrigerator. Another problem was that the Cherry Layer does not seem to harden as hard as chocolate bar.  Thus it is too soft to cut sharply.  So I transferred the candy bar sheet to the freezer to harden more, then cut it with a warmed knife (with hot water, and dried off with paper towel) with wax paper still attached.  It is better to keep the was paper on until serving time to prevent each candy to stick to each other or stick to the plate.

total 2321 kcal  (145.1 kcal per piece.  Eat no more than 3 pieces a day.  Drink with unsweetened tea/coffee/milk.)

FCSP = 27.6 ; 50.6 ; 44.5 ; 9.9

BAD AMERICAN DESSERT!

12/03/2010 Saltine Chocolate Pieces

Sunday, January 9th, 2011

Ingredients: 35 pieces  (Note: US 1 Cup = 240 cc)

  • 1 sleeve (about 37) (4 oz = 113.4 g)  Saltine Crackers
  • 3/4 Cup  (167.6 g) Brown Sugar
  • 1 Cup (8 oz = 226.8 g) unsalted butter
  • 2 Cups (12 oz = 340.2 g) semi-sweet chocolate chips
  • 3/4 Cups ( 79.5 g) chopped nut (Next time, roast the nuts first.)

Procedures:

  1. Line a 10″ x 15″ cookie sheet with foil. (The pan must be this size for the crackers to fit tight. If you don’t have this size, then modify the formula so that the saltines will fit tight in your pan with minimum uncovered area.)
  2. Cover the cookie sheet with saltine crackers, making sure everything fits tightly.
  3. Preheat the oven to 400F (204.4C).
  4. Boil sugar and butter for 3 min.  (Here I used MW (1.6 kw): 2 min for melting butter and sugar, 3 min for making caramel/taffy. Make sure that you use a large enough Pyrex bowl/cup to cook, since the syrup rises a lot.  I used a 4 Cup Pyrex Measuring Cup but it was slightly smaller than the optimum.  Next time, I would use  something bigger than 4 Cup.  The goal is to boil for 3 min with any method.)
  5. Pour the caramel syrup over saltines and spread evenly with a spatula or spoon.
  6. Bake at 400F (204.4C) for 5 min.
  7. Remove from oven.
  8. Sprinkle with chocolate chips.
  9. Let set 1 or more minutes until the chocolate melts/softens.
  10. Spread melted chocolate with spatula.
  11. Sprinkle chopped nuts over this and press down lightly with a spatula.
  12. Cool at room temperature, then freeze until firm.
  13. Cut with a knife.  (Pieces can be kept frozen.)

Comments:

Based on: Saltine Chocolate Pieces, Fry’s Saltines’ box recipe

The original recipe instructed to spray the foil very lightly with cooking oil spray.  I forgot to do that.  But due to the enormous amount of butter, the cookie/taffy did not stick to the foil.  Thus spraying with oil is not necessary.

The original recipe wrote, “cut on diagonal immediately” after topping with nuts.  But the chocolate is too soft and nearly impossible to cut neatly at this stage.  Thus it is better to wait until the chocolate sets before cutting.

This is a typical AMERICAN easy no-brainer box recipe, which is extremely fat and sweet.  The bright side is that eating one will satisfy you instantly.  You don’t feel like eating more than two at once.  In such a way, you don’t get obese.

11/21/2010 Pot de Creme

Sunday, December 19th, 2010

Ingredients: 4 cups made of aluminum, 100 cc capacity each, filling 70 cc each (total volume 280 cc)

  • 56.4 g semi-sweet chocolate morsels
  • 75.2 cc heavy cream
  • —————–
  • 30 g egg yolk (actual, 18.3 g yolk + 16.2 g egg white)
  • 11.3 g sugar
  • 112.8 cc milk

Procedures:

  1. Microwave (1.6kw) chocolate morsels for 30 sec in a 2 Cup Pyrex Measuring Cup until warm and soft.
  2. Microwave heavy cream in a small bowl, until it starts to boil for about 30 sec.
  3. Pour hot cream over chocolate, and gently stir with a spatula or a spoon, until incorporated.
  4. In another bowl, mix egg yolk and sugar and use a handmixer to whip until slightly pale.
  5. Microwave milk in a 1 Cup Pyrex measuring cup until it starts to boil for 53 sec.
  6. Pour hot milk over the ganache (#4) and mix until incorporated.
  7. Add the diluted ganache (#7) to the egg/sugar mixture (#5), and mix well.
  8. Preheat the oven to 160C.
  9. Fill a 8″ x 8″ x 2″ Pyrex oven dish half way with water.  MW for 5 min until hot (80C or more).
  10. Pour the ganache mixture through a tea strainer into oven safe cups/containers and place them in the Pyrex dish hot water bath.  (I forgot to use tea strainer.)
  11. Bake it at 160C (320F) for 25 min.  (The bottom was still liquid: next time extend baking 5 more min.)
  12. Cool at room temperature, refrigerate for several hours, and serve cold.

Comments:

BASED ON: ポ・ド・クレーム、BOOK5、BIBLIOGRAPHY

The original formula was divided by 1.33.

The original recipe used sweet chocolate instead of semi-sweet morsels.

Chocolate Morsels contain about 12 % more sugar and significantly less cacao butter than sweet chocolate.  That may have affected the texture, taste and firmness of this dessert.

The original recipe also called for extra heavy cream with 45 – 48% milk fat content, which is usually available for consumers in the USA.  Thus it was substituted with regular US heavy milk which contains about 36% fat?!

11/12/2010 Gatau Chocolat

Sunday, December 12th, 2010

Ingredients: 5″ cake ring

  • 48.5 g Semi-sweet Chocolate Morsels
  • 28.3 g unsalted butter, room temperature
  • 28.3 cc heavy cream, place it in Pyrex bowl
  • ========
  • 48.5 g Egg whites, place it in 2 Cup Pyrex Measuring Cup
  • 60.7 g sugar
  • ———————
  • 16.2 g egg yolk, room temperature
  • 28.3 g cocoa powder, sifted
  • some powdered sugar
  • (optional) whipped cream (whipped w/o sugar)

Procedures:

  1. Place a 5″ cake ring on a sheet of aluminum foil and fold it up to close the bottom.  Line the inside of the cake ring with parchment paper (45 cm x 7 cm).
  2. In a Pyrex bowl place the butter and  chocolate and MW a little – just until the chocolate starts to get soft.  In another container, MW heavy cream to near boiling.  Pour the cream into the chocolate/butter and whisk gently until the butter/chocolate is melted. (MW chocolate morsels is necessary since morsels are harder to melt than regular chocolate due to the smaller amount of cocoa butter in them.)
  3. Whisk the egg whites in a 2 Cup Pyrex measuring cup, until fluid with no lumps.  Whip with a hand mixer on high speed until frothy and white.  Add 1/3 of sugar and whip again.  When peak start to form, add 1/2 of the remaining sugar and whip.  When peaks start to form again, add the remaining sugar and whip until stiff peaks forms.  Whisk slowly until the foam size becomes consistent.
  4. Add the egg yolk in chocolate base (#2) and whisk well.
  5. Preheat the oven to 170 C (340F).
  6. Use a spatula to fold in 1/2 of the meringue (#3) into the chocolate base.
  7. Add 1/2 of the cocoa powder and fold.
  8. Add the remaining Meringue and fold.  Add the remaining cocoa and fold.
  9. Pour the dough into the cake ring.  Use a spoon to flatten the surface.
  10. Bake at 170C for 28 min. Turn off the heat and bake for 4 more minutes with residual heat.
  11. Cool at room temperature completely.
  12. Remove the ring and paper and sprinkle with powdered sugar.
  13. You may add whipped cream topping (whipped without adding any sugar)  immediately before serving.

Comments:

Based on: ガトー ショコラ、 Book 5, Bibliography

The original recipe’s Sweet Chocolate was replaced with Semi-Sweet Chocolate Chips.

I whipped approximately 1.5 egg white in a 400 cc narrow and tall Pyrex cup, which was filled with meringue and almost overflowed.  Thus next time, it is better to use a 2 Cup Pyrex measuring cup to whip 1.5 or more egg whites.

The key to success is not to over-mix the meringue and chocolate, since cocoa/chocolate kills meringue very quickly.

It is rather unbelievable that this formula does not use or need any flour.

11/04/2010 Diamant Chocolat

Tuesday, December 7th, 2010

Ingredients: for 27 pieces

  • 75 g cake flour, sifted/whisked in a bowl
  • 10 g cocoa powder
  • ———————–
  • 60 g unsalted butter, softened at room temperature
  • 35 g powder sugar
  • 1/4 tsp salt
  • 10 cc heavy cream, room temperature
  • ———————————–
  • some egg white, beaten
  • some granulated sugar

Procedures:

  1. Mix Cake Flour and Cocoa Powder and whisk in a bowl.  Set aside.
  2. Whip butter in a small Pyrex bowl with a hand mixer until creamy.
  3. Add sugar little by little and whip well.
  4. Add salt and whip.
  5. Add heavy cream little by little, and whip after each addition.
  6. Add flour and mix with a spatula until well incorporated.
  7. Place this dough in a bowl into a freezer for 15 min until the dough gets hard enough to be handled.
  8. Shape into a 3 cm diameter and 27 cm long cylinder.
  9. Wrap the dough with plastic wrap and freeze for at least 1 hour.
  10. 7 min before baking, preheat the oven to 170 C (340F).
  11. Brush the dough with egg white and roll the dough in granulated sugar.
  12. Using a scale, slice into 1 cm thick disks.
  13. Place each disk on a Silpat lined in a half-sheet-pan.
  14. Bake at 170C (340F) for 20 min, then turn off the heat and leave for 3 min in the oven to cook with residual heat.
  15. Cool at room temperature on the Silpat.

Comments:

Based on ディヤマン ショコラ、 Book5 in Bibliography.

When shaping the dough into a cylinder, the original recipe instructed to roll the dough with a 30 x 10 x (0.5 – 1) cm wooden plate.  This is not necessary, not to mention impossible.  Before rolling the dough, I smashed the dough with a cutting board in 4 places to make sure the dough was compressed enough.  Using a Sandwich Knife (serrated edge) to cut the frozen dough did a good job.  To prevent the hand’s warmth from melting the dough, one must be careful to keep the touching of the dough to minimum.