Chocolate on Recipe Book

Chocolate Biscotti

Mon, 01 Jan 0001 00:00:00 +0000

Ingredients #

All-Purpose Flour g

Ingredient	Baker's %	Weight (g)
All-Purpose Flour	100.00	0.00
Egg, Whole	82.00	0.00
Sugar	78.00	0.00
Chocolate Chunks, Chopped	70.00	0.00
Cocoa Powder	16.00	0.00
Baking Soda	2.50	0.00
Vanilla Extract	2.10	0.00
Espresso Powder	1.00	0.00
Salt	0.80	0.00
Almond Extract	0.70	0.00
Total	353.10	0.00

Process #

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

Notes #

1100 g dough / 1/4 sheet pan.

Chocolate Chip Cookie

Mon, 01 Jan 0001 00:00:00 +0000

Ingredients #

Bread Flour g

Ingredient	Baker's %	Weight (g)
Bread Flour	100.00	0.00
Chocolate Chip	110.53	0.00
Butter	70.79	0.00
Brown Sugar	52.63	0.00
Sugar	44.21	0.00
Egg, Whole	31.58	0.00
Salt	1.68	0.00
Vanilla Extract	1.58	0.00
Baking Soda	1.11	0.00
Total	414.11	0.00

Process #

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

Notes #

Chocolate Ganache

Mon, 01 Jan 0001 00:00:00 +0000

Ingredients #

Ingredient	Baker's %	Weight (g)
Dark Chocolate	100.00	0.00
Heavy Cream	105.00	0.00
Total	205.00	0.00

Process #

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

Notes #

Creamed Chocolate Chip Muffin

Mon, 01 Jan 0001 00:00:00 +0000

Ingredients #

Cake Flour g

Ingredient	Baker's %	Weight (g)
Cake Flour	100.00	0.00
Shortening	90.00	0.00
Sugar	50.00	0.00
Egg, Whole	30.00	0.00
Chocolate Chip	30.00	0.00
Brown Sugar	15.00	0.00
Nonfat Milk Powder	7.00	0.00
Baking Powder	5.00	0.00
Salt	1.25	0.00
Vanilla Extract	1.25	0.00
Total	329.50	0.00

Process #

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

Mon, 01 Jan 0001 00:00:00 +0000

Ingredients #

All-Purpose Flour g

Ingredient	Baker's %	Weight (g)
All-Purpose Flour	100.00	0.00
Sugar	360.00	0.00
Fat	272.00	0.00
Egg, Whole	236.00	0.00
Dark Chocolate	136.00	0.00
Dark Cocoa Powder	92.00	0.00
Brown Sugar	44.00	0.00
Vanilla Extract	12.00	0.00
Salt	3.20	0.00
Espresso Powder	1.60	0.00
Total	1256.80	0.00

Process #

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

Notes #

1500 g batter / 1 13 × 9.

Hot Fudge V1

Mon, 01 Jan 0001 00:00:00 +0000

Ingredients #

Sugar g

Ingredient	Baker's %	Weight (g)
Sugar	100.00	0.00
Semisweet Chocolate	151.00	0.00
Heavy Cream	116.00	0.00
Corn Syrup, Light	105.00	0.00
Shortening	16.00	0.00
Vanilla Extract	1.00	0.00
Total	489.00	0.00

Process #

Combine all except vanilla, chocolate.
Boil, remove from heat.
Add chocolate, vanilla.
Stir.

Notes #

Hot Fudge V2

Mon, 01 Jan 0001 00:00:00 +0000

Ingredients #

Water g

Ingredient	Baker's %	Weight (g)
Water	29.70	0.00
Oil	22.00	0.00
Sugar	15.00	0.00
Dark Cocoa Powder	12.75	0.00
Light Brown Sugar	10.00	0.00
Bittersweet Chocolate	6.00	0.00
Nonfat Milk Powder	3.40	0.00
Liquid Soy Lecithin	0.50	0.00
Vanilla Extract	0.25	0.00
Salt	0.15	0.00
Total	99.75	0.00

Process #

Combine all except vanilla, chocolate, cocoa.
Boil, remove from heat.
Add chocolate, vanilla.
Stir.

Notes #

Oat Chocolate Cookie

Mon, 01 Jan 0001 00:00:00 +0000

Ingredients #

Oats g

Ingredient	Baker's %	Weight (g)
Oats	100.00	0.00
Sugar	118.00	0.00
Peanut Butter	66.00	0.00
Milk	45.00	0.00
Butter	22.00	0.00
Cocoa Powder	8.50	0.00
Vanilla Extract	6.00	0.00
Salt	1.00	0.00
Total	366.50	0.00

Process #

Combine the butter, sugar, milk, and cocoa powder together in a medium saucepan over medium heat.
Whisk constantly until the butter melts. whisking occasionally, bring to a boil.
Once boiling, stop whisking and allow to boil for 1 min.
Remove from heat, then immediately stir in the peanut butter and vanilla extract until completely combined.
Stir in the oats and salt.
Allow mixture to sit for 5 min. This allows the oats to soak up some moisture.
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.
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.
Refrigerate the cookies for 30-60 min to set.

Notes #

Pumpkin Ganache

Mon, 01 Jan 0001 00:00:00 +0000

Ingredients #

Pumpkin Puree g

Ingredient	Baker's %	Weight (g)
Pumpkin Puree	100.00	0.00
White Chocolate	54.00	0.00
Heavy Cream	27.50	0.00
Glucose	15.70	0.00
Butter	8.63	0.00
Cinnamon	0.55	0.00
Kosher Salt	0.45	0.00
Cardamom	0.30	0.00
Allspice	0.12	0.00
Ginger	0.12	0.00
Clove	0.02	0.00
Total	207.39	0.00

Process #

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

Notes #

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

Puppy Chow

Mon, 01 Jan 0001 00:00:00 +0000

Ingredients #

Rice Chex g

Ingredient	Baker's %	Weight (g)
Rice Chex	100.00	0.00
Confectioners' Sugar	200.00	0.00
Semisweet Chocolate Chips	150.00	0.00
Peanut Butter	85.00	0.00
Oil	25.00	0.00
Vanilla Extract	1.75	0.00
Salt	0.50	0.00
Total	562.25	0.00

Process #

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

Notes #

Top Pot Chocolate Icing

Mon, 01 Jan 0001 00:00:00 +0000

Ingredients #

Confectioners' Sugar g

Ingredient	Baker's %	Weight (g)
Confectioners' Sugar	57.27	0.00
Chocolate Chip	20.60	0.00
Water	16.04	0.00
Sugar	2.86	0.00
Corn Syrup	2.18	0.00
Salt	0.40	0.00
Vanilla Extract	0.36	0.00
Agar	0.29	0.00
Total	100.00	0.00

Process #

Notes #

Approximate yield is 100 g.
600 g makes 12 donuts.