Chocolate Biscotti

Ingredients #

Process #

1. Line sheet pan with parchment paper.
2. Sift flour, baking soda, cocoa powder.
3. Whip eggs, sugar, vanilla, almond extract and salt high until thick and light, ≈5 min.
4. Mix in sifted dry at low speed until just incorporated.
5. Fold in chocolate and (almonds).
6. Form dough into strip on sheet pan.
7. Bake 300 °F 50 min.
8. Remove to cool 10 min.
9. Cut slices 1/2 in.
10. Bake 12 min at 275 °F.
11. Flip.
12. Bake 12 min at 275 °F.
13. Cooling rack, cool completely.

Notes #

• 1100 g dough / 1/4 sheet pan.

Chocolate Chip Cookie

Ingredients #

Process #

1. Cream butter, sugar.
2. Gradually add eggs.
3. Add vanilla.
4. Combine bread flour, baking soda.
5. Mix to 50% incorporation.
6. Add chocolate chips.
7. Mix until just incorporated.
8. Roll into 17 in log.
9. Wrap in parchment, refrigerate.
10. Cut to 100 g portions.
11. Place on parchment sheet pans.
12. Bake 380 °F 10-12 min.

Notes #

Chocolate Ganache

Ingredients #

Process #

1. Heat heavy cream to 100 °F.
2. Pour over chocolate chips, stirring.

Notes #

Creamed Chocolate Chip Muffin

Ingredients #

Process #

1. Cobine fat, sugar, salt, spices, milk powder.
2. Paddle mix until light.
3. Add eggs in 2 to 3 stages, cream well between stages.
4. Sift in dry ingredients.
5. Stir together liquid until combined.
6. Add sifted dry alternately with liquids.
7. 1/4 dry – mix until just blended.
8. 1/3 liquid – mix until just blended.
9. Repeat, scrape, done.

Notes #

• Fill tins 2/3 full (250 g at 4 in tins).
• 5 min at 400 °F.
• < 30 min at 350 °F.

Dark Espresso Brownie

Ingredients #

Process #

1. Combine sugar, brown sugar, salt, egg, vanilla, espresso powder.
2. Sift together flour, cocoa powder.
3. Melt fat and chocolate.
4. Whisk egg mix on high until thick, ≈8 min.
5. Add chocolate,oil - mix low.
6. Add flour, cocoa - mix low.
7. Final mix by hand, folding with spatula.
8. Grease 13 in × 9 in × 2 in cake pan, line with parchment.
9. Pour in batter, level.
10. Bake 30 min at 350 °F.
11. Cool.

Notes #

• 1500 g batter / 1 13 × 9.

Hot Fudge V1

Ingredients #

Process #

1. Combine all except vanilla, chocolate.
2. Boil, remove from heat.
3. Add chocolate, vanilla.
4. Stir.

Notes #

Hot Fudge V2

Ingredients #

Process #

1. Combine all except vanilla, chocolate, cocoa.
2. Boil, remove from heat.
3. Add chocolate, vanilla.
4. Stir.

Notes #

Oat Chocolate Cookie

Ingredients #

Process #

1. Combine the butter, sugar, milk, and cocoa powder together in a medium saucepan over medium heat.
2. Whisk constantly until the butter melts. whisking occasionally, bring to a boil.
3. Once boiling, stop whisking and allow to boil for 1 min.
4. Remove from heat, then immediately stir in the peanut butter and vanilla extract until completely combined.
5. Stir in the oats and salt.
6. Allow mixture to sit for 5 min. This allows the oats to soak up some moisture.
7. During the 5 min, line two baking sheets with parchment paper or silicone baking mats. and make sure there is enough room in your refrigerator for the baking sheets.
8. Using a 1 tbsp cookie scoop, drop a tablespoon of dough onto the lined baking sheets. if desired, slightly flatten down with the back of a spoon. repeat with the rest of the dough.
9. Refrigerate the cookies for 30-60 min to set.

Notes #

Pumpkin Ganache

Ingredients #

Process #

1. Spread pumpkin over parchment-lined half size baking sheet.
2. Roast 1 hr at 325 °F until pumpkin reduced by 40%.
3. Add chocolate chips to a mixing bowl.
4. Combine cream, glucose, butter in pot.
5. Bring to the boil.
6. Pour over white chocolate.
7. Let sit for 1 min.
8. Add roasted pumpkin, spices, salt to mixture.
9. Stir, immersion blend until totally smooth.
10. Pour into shells warm.

Notes #

• 29 oz can = 822.136 g
• 822 g -> 500 g ≈40% reduction

Puppy Chow

Ingredients #

Process #

1. Set aside rice chex.
2. Add peanut butter, chocolate, fat, salt to pan.
3. Heat until melted and smooth.
4. Pour melted mixture over cereal.
5. Mix / fold until coated evenly.
6. Add powdered sugar to plastic bag.
7. Add coated cereal to bag.
8. Mix in bag to coat.

Notes #