Dark chocolate

February 2, 2013 - 2:04pm

Second Cooking

CHOCOLATE WALNUT ROLLS

I received an assortment of chocolates in my Christmas stocking this year. I prefer dark chocolate exclusively, but an 82% cacao is too much even for me, as an eating chocolate. I have couple desert recipes I could have worked it into, but they were all a little too sweet for my mood. I like to make rolls with a piece of chocolate in the center, from time to time. I figured I would play around a little bit with something like that and see how it turned out.

I knew I had to add some additional sweetner and decided to go with honey. I wanted to use some walnuts and figured that would be a good binder as well for the filling. I'd made some cookies the other day for the boys, and chopped up one of the 60% cacao chocolates instead of chips. I liked the way that kind of blends into the dough, so want to do something to that effect with the rolls. I've been using white whole wheat a lot lately, so that's what I went with for the flour. The last time I refreshed my starter, that's what I used as well, so this is basically a 100% white whole wheat recipe, with some added gluten for better rising power. This is what I made:

Overall Formula:

360 g White whole wheat 90%*

40 g Gluten 10%

260 g Water 65%*

30 g Honey 7.5%

15 g Walnut oil 3.75%

8 g Salt 2%

1 teaspoon Instant yeast ~0.5%

45 g Walnuts 11.25%

45 g Dark chocolate (82% Cacao) 11.25%

*I used a 25% of the flour as a pre-frement sourdoughed at 100% hydration.

100 g White whole wheat

100 g Water

Filling

45 g Walnuts 11.25%

45 g Dark chocolate (82% Cacao) 11.25%

30 g Honey 7.5%

Mix together first seven ingredients, including pre-frement and knead for 2 minutes. Chop walnuts and chocolate for the dough into consistancy of meal. Fold them into the dough and knead another 30 seconds. Stretch and fold the dough twice at 30 minute intervals. Let rise approximately two hours @ 80° F. For the filling chop walnuts and chocolate coarsely and combine with honey in a small bowl.

After the dough has risen, punch down lightly and divide evenly into eight pieces. Shape each piece into small rounds and place a spoonful of filling on the middle of each, dividing the filling evenly. Fold the edges inward to cover the filling and pinch to seal the seam. Shape quickly into rounds and place seam side down on a parchment lined baking sheet. Cover with plastic wrap and let rise approximately 45 minutes @ 80° F.

Preheat oven to 400° F. Bake for approximately 18 minutes. Cool 5 to 10 minutes on wire rack and serve while still warm.

I was actually quite pleased with the results. With the honey and nuts it had a pleasant taste overall and didn't leave a bitter after taste. If I make these again, I would probably choose a different chocolate though, just to be safe. These re-heat well covered in foil. I just pop them in the toaster oven for about eight minutes.

My favorite's Gateau au chocolat

Forums:

Cookies, Cakes, and Pastries

This is my favorite's Gateau au chocolat that I got from Cook.com is posted by Keyua.(http://cookpad.com/recipe/278251 )Thank you, Keyua!! Recently I have made this cake changing diffrent kind of chocolate, milk chocolate and dark chocolate. I like using dark chocolate to taste bitterness.

The cake's problem is what I have to wait until next day so that the cake has lots of moisture.

: Dark chocolate used

April 16, 2009 - 7:49am

gothicgirl

Dark Chocolate Chip Brownies

Posted on www.evilshenanigans.com on 4/13/2009

If you do not like chocolate jam packed inside a fudgy brownie, turn back now!

This recipe is adapted from one we made in culinary school. The brownies we made were ok, but we did not use dark chocolate or dutch processed cocoa powder. I do and the result is superior. There is also more chocolate chips in my version. I see it this way, if you are going to have chocolate, why go half-way?

These are really easy to get mixed up, they cool pretty quickly and are wonderful covered in a shiny layer of dark chocolate ganache. Again, why go half way?

The brownies are rich, chewy, melting, and fudgy. I like them warm, with the kiss of the oven still on them, topped with a scoop of vanilla ice cream, or some whipped cream and a drizzle of fudge sauce. As good as they are warm, however, I also like them cold from the refrigerator. For some reason these brownies are SO GOOD cold, which makes them excellent for the summers here in Texas when it is ten kinds of hot. There is nothing like a cold, chewy brownie when it is 105F outside. Trust me!

You can easily double this recipe. In fact, the original recipe was enough to fill a full sheet pan. I scaled this down to a quarter of that amount - mostly because my thighs could not take it. Just know you can scale it up easily and with much success.

Dark Chocolate Chip Brownies Yield 20 brownies

3 oz butter
2 oz dark chocolate, at least 62%, chopped
Sugar 14 oz
4 oz golden syrup or honey
3 oz butter
5 oz eggs (about three large)
.75 oz water
1 teaspoon instant espresso
1/2 teaspoon vanilla
5.25 oz cake flour
1 oz dutch processed cocoa powder
1 teaspoon salt
3 oz chocolate chips

Heat the oven to 350F and prepare a 1/4 sheet pan (9″x13″) with non-stick spray, line the bottom with parchment and spray again.

In a bowl combine the butter and the chocolate. Microwave for 30 seconds, stir then microwave for an additional 15 seconds. If the mixture is not completely melted heat at ten second intervals until completly melted. Set aside to cool slightly.

In a bowl combine the sugar, golden syrup/honey, and second portion of butter. Mix until well combined.

Disolve the espresson the the water. Add that along with the eggs and vanilla to the sugar mixture. Mix to combine.

Stir in the melted chocolate mixture. Blend well. Make sure to scrape the sides and bottom of the bowl well so that the mixture is completly combined.

Sift the dry ingredients then add them to the wet mixture. Mix until just beginning to mositen then add the chips. Mix until the dry ingredients are incorporated and there are no lumps.

Pour into the prepared pan and bake for 30 to 40 minutes, or until the center is just set.

Cool completly in the pan before turning out into a cutting board.

Brownies Topped with Ganache

Frost and slice as desired.

Read more about Dark Chocolate Chip Brownies
gothicgirl's blog
5 comments
Log in or register to post comments

April 3, 2009 - 9:43am

gothicgirl

Dark Chocolate Mocha Cupcakes

Posted on www.evilshenanigans.com - 4/3/2009

Today is my birthday!! I won't tell you how old I am ... that would just depress me. But, I will tell you what does not depress me ...

Cupcakes!

Especially when they are in fun red liners from acupcakery.com!! Red is my absolute favorite color, and the liners stayed nice and bright after baking. I love that!

So, to celebrate my birthday I made a batch of cupcakes to share with you. Of course, you are not here to eat them ... I guess that means I will have to eat all these dark, moist, lucious, mocha cupcakes for you. Oh, how I suffer!

These have a nice hit of coffee which is the perfect compliment to the Dutch-processed cocoa powder. So, in honor of me, make a batch of these cupcakes. Consider it my gift to you. I'm off to celebrate!

Dark Chocolate Mocha Cupcakes Yield 12

3/4 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup sugar
1/3 cup Dutch-processed cocoa powder
4 tablespoons butter, melted
1/3 cup buttermilk
1 large egg, beaten with
1 egg white
1 teaspoon vanilla
3 tablespoons strong coffee (I used three tablespoons hot water with 1 tablespoon instant coffee)

Heat the oven to 350 F and line a 12-cup cupcake/muffin tin with liners.

Sift the flour, baking powder, baking soda, cocoa powder, sugar, and salt. Mix well.

Make a well in the center of the dry ingredients and add the melted butter, buttermilk, eggs, vanilla, and coffee. Blend until there are only a few small lumps left.