The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

chocolate

Adelphos24's picture

Chocolate

March 21, 2008 - 12:27am -- Adelphos24

Due to a request on another forum, I figured I'd do a posting on chocolate. As an ingredient, it has a lot of potential, especially when combined with your favorite bread recipes. I've made chocolate madeleines, cakes, cookies, croissants, breads and even pasta, with very little modification to the original recipe. I think a basic understanding of chocolate can go a long way towards using it succesfully in your baking.

Adelphos24's picture

“The Chocolate Cake Sutra” by Geri Larkin

March 21, 2008 - 12:17am -- Adelphos24
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I realize it's not specific to bread, but I just wrote a review of “The Chocolate Cake Sutra” by Geri Larkin here: http://jeremyskitchen.wordpress.com/2008/03/21/the-chocolate-cake-sutra/ It's pretty brief, but I figured anyone interested in pastry and baking in general might like it. Note: don't buy this book until you've had a chance to look at a copy of it. It's not really a cookbook, so much as a social commentary.

Felila's picture

Why did it work?

March 16, 2008 - 6:32pm -- Felila
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I had made some hot chocolate and stored the leftover in the refridgerator. When I poured off the liquid, I noticed a chocolately sludge on the bottom. As the chocolate was a bit too intense when first made, I decide not to stir up the sludge, but to save it and add it to some bread.

Elagins's picture

Chocolate Porter Bread

March 11, 2008 - 10:55pm -- Elagins

Last week's experiment with Doppelbock came out so well that I decided to graduate to Porter, which my friend's website (http://www.lightningbrewery.com/) describes as having, "intensely rich malt aromas with strong notes of chocolate and coffee," the result of his using 9 different malts and a generous portion of hops. This is beer that you can almost chew.

Adelphos24's picture

Chocolate bags

February 27, 2008 - 8:06am -- Adelphos24

I recently did a post, here http://jeremyskitchen.wordpress.com/2008/02/24/practice-practice-practice/ , on the importance of practicing a recipe over and over until it becomes second nature. I'm putting it in the pastry section because that's what the post is about, however I believe the same applies for breads, cakes, cookies and savoury dishes. Only by repitition can you get to know the intricacies of a recipe.

manuela's picture
manuela

I think these cookies are really wonderful

 

Ingredients

3 oz. (3 squares, 85 g) unsweetened chocolate

1 lb. (454 g) sifted confectioners’ sugar

1 tsp (5 ml) vanilla extract

3 egg whites (or as needed), slightly beaten

granulated sugar as needed

The egg whites must NOT be added all at once, but little by little or the dough will be too soft and the recipe will fail. 

Melt the chocolate over hot water then add it to the confectioners’ sugar in the bowl of a standing mixer.Using the flat beater attachment mix briefly on the lowest speed, adding the vanilla. The mixture will be lumpy and most of the sugar will not be incorporated. Add the egg white 1 tbsp at a time, mixing on the lowest speed. You won’t probably need all of the amount indicated. The dough is ready when it is stiff and holds together when you work it by hand. The final consistency should be like play-dough.

 

choclate-hearts-dough.jpg

Keep the dough in a bowl covered with a plate–plastic wrap does not work well—the dough tends to dry if left exposed to the air even for a few minutes.

Preheat the oven to 300°F (150°C). If the temperature is higher, the cookies will puff up too fast and loose their shape.

Sprinkle a very generous layer of granulated sugar on a board and take an orange-size piece of dough, leaving the rest covered. Work the portion of dough briefly between the palms of your hands, then place it onto the sugar covered surface and roll it 1/8-inch (3 mm) thick (not thicker). Flip the flattened dough a couple of times while rolling it so that both sides are well covered with sugar.chocolate-hearts-rolled.jpg

Form the cookies with heart shaped cookie-cutters and place the cookies on a very lightly greased baking sheet. The dough scraps cannot be kneaded again because of the granulated sugar, so try to minimize the spaces between cookies while you shape them. The scraps can be baked as well and will make cookies as delicious as the rest, albeit of less perfect shapes.

Bake the cookies for about 10-12 minutes, they will puff up a little and dry like meringues. When they are ready switch off the oven leave them in the oven for a few more minutes to ensure they are really dry.

Cool the cookies on racks and store in airtight containers.

Note: these quantities will yield approximately 4 baking sheets of cookies. You can halve the recipe, but they are so good it would be a pity to bake a smaller quantity.

 

from bakinghistory

Floydm's picture
Floydm

Chocolate Sourdough

Chocolate Sourdough

Here is a picture of the Cholocate Chip Sourdough I tried last week. It didn't come out exactly as I'd hoped, but it is was still pretty good. I mean, c'mon.... chocolate.... sourdough... how can you go wrong?

I've got a sourdough rye and sourdough French bread fermenting right now. I'm using a couple of the recipes from Local Breads. We'll see how they come out tomorrow.

xabanga's picture
xabanga

I've been craving chocolate lately so I made these on a whim:

Here is the recipe link.

mse1152's picture

Chocolate Chip Yogurt Muffins

June 14, 2007 - 2:02pm -- mse1152
Forums: 

Here's a tried and true recipe I've used for at least fifteen years. I got it from a magazine or newspaper, I think. You can add fruit, nuts, chocolate, or just bake them plain. Not overly sweet, and with some nutritious ingredients. They come together quickly. You can decide to make them and be taking them out of the oven no more than 30 minutes later. Yields about 2 dozen minis or 1 dozen large, though I rarely get more than 10 big ones.

 

Yogurt Muffins

Heat oven to 375F.

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