Browsing articles in "Chocolate"
Oct 24, 2013

Baking Booster: Bittersweet Chocolate

IMG_9258

So here we are, careening towards the holidays. Please stop the train, I need to get off.

Fortunately, there is something to look forward to in all this calendar-flipping madness. The good part is that the best of high baking season is coming up soon! Let’s make it great this year, friends. Let’s break out our best tried-and-true recipes and magazine clippings that we shoved away and haven’t gotten to yet. Stock up on flours and sugars and pounds of butter. Finally buy a dang candy thermometer and get to some old-fashioned confectionery magic (you can do it!!). Wrestle the baking sheets out from under the everyday pots and pans and fire up the oven. And hey, even let your kids get into the fray! (I’m speaking for my Type A self here–it’s not my favorite thing to bake with little ones underfoot and under armpit; there I said it.)

IMG_5193

But here’s a top tip that I think has changed my baking for the better: Reach for the bittersweet chocolate this year, even if your recipe calls for semi-sweet or milk. I’m talking at least 60 to 70% cacao, nice and dark. Because nothing balances out a sea of sweet quite like it. In the same way that a good hit of salt or acid (like lemon juice or buttermilk) makes sweet things all the more craveworthy, a slight bitter edge can also add the kind of balance that makes you unable to resist taking just one. More. Bite. Tastebud trickery! Plus, if you really love chocolate, bittersweet is just that much more chocolaty, because it’s got more cacao power AND it has less fat and sugar, both of which can coat and confuse the tongue and keep you from getting the ultimate chocolate experience.

Continue reading »

Feb 3, 2013

Chocolate-Covered Cherry Madeleines

madeleines_process_close

So do you ever get sort of obsessed with a certain website, enchanted by how it just ‘gets you’? And you find yourself wholly relating to every post and wanting to invent a device that would allow you to sort of live inside said website? Well, that’s me and Camille Styles’ lovely online digs. Love the content–the interviews, the recipes, the decor ideas, the whole lot. It may sometimes make me feel like I’m living in the slums because it’s so fabulous, but hey, that’s the risk you take falling in love with a website, I guess.

cherries_2

I’ve shared a few recipes with Camille’s audience in the past, and the other day I helped her kick off her sure-to-be-swoon-worthy Valentine’s Day content with a sweet idea for an edible gift. Bounce on over to Camille’s site for more photos and the recipe, a modern, Frenchy twist on the kitschy Valentine’s Day combo of chocolate-covered cherries.

Get the recipe >>

mads_box_horiz_1

Nov 30, 2012

Chewy, Chocolaty Pecan Pie Brownie Bars

Now that we’ve all got our holiday baking pantry essentials assembled (right? RIGHT?), it’s go time. I always kind of like to ease into the holiday baking season with what I like to the call The Gateway Cookie. Something simple, easy on ingredients and time, totally craveworthy and guaranteed to blow minds so you get the push you need to crank out the next recipe. It’s a life philosophy, friends.

Sometimes I start with Heirloom Sugar Cookies, because they’re the quintessential holiday cookie of my youth and get me thinking of the Rudolph the Red-Nosed Reindeer TV special and Bing Crosby and just give me a general fa-la-la-la-la! sensation. But I’m tired this year, folks. I’m at the point in my pregnancy where I need to make decisions like, do I shave my legs or vacuum the living room? Because seriously, you’re not getting me to do both. So this year, The Gateway Cookie needed to be simple, but totally delicious. And it doesn’t get much easier than a bar cookie. No scooping, no rotating baking sheets. Also, chewy plus sweet-salty plus chocolate AND pecans? Come at me, bro.

Continue reading »

Aug 10, 2012

Indoor S’mores

Oh my dear, darling readers. How have you been?! I hope you’ve all been having a wonderful summer doing very exciting things, while I’ve spent most of it being rather boring, and seemingly in hiding from an interwebs perspective (except for Twitter; I can’t seem to quit The Twitter). I wish I had a whole lovely list of things that I’ve been doing to share with you and an adorable Instagrammy collage to accompany it, but alas, I don’t. We’ve really just been lazy around here, people. Lazy, and not too interesting, and yes, there’s been some time spent in the kitchen, but not to produce anything of note. I mean, delicious things, thankfully, but mostly what have become go-to classics around here, like a certain banana bread, oatmeal cookies, and ice cream I’ve told you about before.

And isn’t that so nice sometimes, just to fall back on the things that work? To slow down for a while, stop the wheels from turning, turning, turning, and try to flip that dang switch off, the one that always makes us feel like we’ve got to be doing something new and different at all times in order for our days to count for something? (Who invented that, anyway, this constant need to be in motion? It’s kind of overrated. Trust me, I’ve been on the couch a lot over the past month and let me tell you, doing nothing has its benefits.)

Continue reading »

Feb 13, 2012

Chocolate Malt Madelines

Holy bananas, people, it’s Valentine’s Day tomorrow! How did this happen? I swear I’m totally one of those old people now that walks around proclaiming that it was just Christmas! and I don’t understand this iPhone! and what on Earth is a Nicki Minaj?!

Where’s my Sanka?

Anyway, it’s here–the holiday that’s not actually a holiday, but you’d really better observe it in some manner for the ones you love, lest you feel really guilty. I’m a fan of the little things on Valentine’s Day, myself. I like a little thing of flowers, chocolates, a nice card, sweet little tokens like that. Please don’t escort me to a heart-shaped hot tub with rose petals floating in it and Sade playing in the background, or give me a giant teddy bear holding a velvet heart that contains an ugly necklace that I have to wear all the time and pretend to like it. I may not physically drop kick you, but I will be doing just that, in my mind. Keep it sweet, keep it simple.

To me, edible gifts are the perfect kind for faux holidays like this one. And even though God has nothing to do with turning February 14th into an emotional carnival for so many people, I’m sure that the good Lord would insist that if you are going to participate in some Valentine’s Day gift giving, you best include chocolate. It’s the right thing to do.
Continue reading »

Jan 15, 2012

Chocolate-Slicked Toffee-Oat Tiles

This is it, people. I’m getting down and dirty and a little bit crazy. Starting tomorrow, I’m going all Gwyneth Paltrow-level insanity and starting a 3-day juice cleanse. The fancy kind that some glossy, lithe delivery person brings to your house. I KNOW. But for now, there are these freaking great Chocolate-Slicked Toffee-Oat Tiles, which were kind of my last hurrah before embarking on a week of living like a deranged Hollywood starlet wannabe. My enthusiasm is palable, yes?

Continue reading »

Apr 5, 2011

Chocolate Truffle Pound Cake

Actual conversation that recently took place in my household:

Me, to Little C: What did you just say?
Little C: I said–I’m a hot mess, Mama. You know, like you!
True story. And such a terrific example of how children of a certain age can make you want to suffocate them with kisses, laugh until you cry and yet simultaneously horrify you. Now, in all fairness, I do often proclaim loudly that I am a hot mess, and everybody knows that toddlers are parrots (and pudgy-knuckled crumb carriers). But that doesn’t give my barely two-and-half-year-old offspring reason to rub it in, right? Also, let it be known that my disorganized shanty of a brain managed to actually pull something genius out the madness in recent days–Chocolate Truffle Pound Cake. Little C shoved half of it in her face almost immediately. Kids, I tell ya. They never give you any credit.



Way back when I shared an heirloom recipe for a much-loved, buttery, golden-crusted pound cake with you, I thought I’d reached the Pound Cake Apex. And in a way, I had. But that was before I thought to make a soft bittersweet chocolate ganache, scoop it into gumball-sized truffles, and then bake them into the pound cake. I know, right?! Next level stuff.

So grab yourself a big, thick slice and a tall glass of milk and enjoy. Marvel at the combination of buttery, fragrant vanilla cake tunneled with melty chocolate truffles. And try to ignore any nearby toddlers who are probably just criticizing you behind your back.

Chocolate Truffle Pound Cake

This is a perfect cake for gifting–it actually gets better in the few days following baking.

Don’t fret about making perfectly round truffles. Some of them will melt in the batter and make their own little chocolate tunnels throughout the cake.
Makes 1 9×5-inch loaf

For the chocolate truffles:

5 ounces bittersweet chocolate (at least 60% cacao), chopped

3 tablespoons heavy cream

For the cake:

1 1/2 cups cake flour, spooned and leveled
1/8 teaspoon salt
1/8 teaspoon baking soda
1/2 cup (1 stick) unsalted butter, at room temperature
1 1/3 cups sugar
3 eggs
1/2 cup sour cream (not lowfat)
1 teaspoon pure vanilla extract

Begin by making the chocolate truffles. Combine the chocolate and the cream in a medium heatproof bowl. Microwave on high for 30-second intervals, stirring well after each, until the mixture is smooth. Place the bowl in the refrigerator to set until firm, several hours or overnight. If you’re impatient like me, you can speed things up by throwing the bowl in the freezer until set.

When the ganache is firm, use a small scoop (I like a melon baller) to scoop truffles about 1 inch in diameter. Place the truffles on a small parchment-lined baking sheet and freeze again until firm, about 10-15 minutes.

Meanwhile, preheat the oven to 325 degrees. Butter and flour a 9x5x3-inch loaf pan and line it with parchment paper.

Sift the flour with the salt and baking soda into a medium bowl.

In the bowl of a standing mixer fitted with the paddle attachment, beat the butter on medium speed until creamy. Add the sugar and beat on medium speed until light and fluffy. Reduce the speed to medium-low, and beat in the eggs one and a time. Scrape down the sides and bottom of the bowl and stir in the sour cream and vanilla on low speed. Add the flour mixture 1/2 cup at a time on low speed until the batter is smooth.

Pour the half the batter into the prepared pan. Drop half the truffles willy-nilly about the surface of the batter, pressing them lightly into the batter, but not submerging them completely. Repeat with the second half of the batter and truffles. Bake until a toothpick inserted in the center comes out clean (melty chocolate notwithstanding), about 70-80 minutes. Cool for 20 minutes in the pan on a wire rack before using the parchment sleeve to remove the cake from the pan and allowing it to cool completely.

my books





I Support

Creative Commons License

This work is licensed under a
Creative Commons License.