4 Chocolate Articles and Recipes You Might Enjoy

Cover via Amazon

From Denny: Since I have to travel out of town on Mondays and get back late in the day (wishing I had the time to research and write another health article) ... thought I'd round up some chocolate articles as highlights this week from one of my other blogs, Romancing The Chocolate. Finally, scientists agree with all the women (and some awesome men) in the world that chocolate belongs as one of the major food groups! :) Enjoy!

Recipe: Chicken and Pistachio Mocha Mole Sauce

Recipe: Chocolate Espresso Bars

Recipe: Chocolate-Banana Croissant Panini

Recipe: Chocolate-Amaretti Heartbreakers

Video: Learn How to Make Homemade Candy Bars

From Denny: Learn how to make your own candy bars in your own kitchen? Sign me up on that program, NOW! :) Definitely my kind of video... CHOW.com Food Editor Aida Mollenkamp shows us how easy it is to make candy bars!

"Aida Mollenkamp from Chow.com shows Maggie Rodriguez and Harry Smith how to make delicious chocolate bars at home."



From CBS The Early Show:

To get started, you need to know a few terms.

Tempering is a method of melting and cooling chocolate to stabilize its crystal structure. Tempering makes chocolate shiny, and makes it have a good snap when you break it. Most baking recipes don't require tempering, but it's essential when enrobing chocolate confections.

To enrobe is simply to dip or coat candies in chocolate.

Another term: seed. It's one of the most common methods of tempering chocolate, requiring the fewest tools and easiest to master. Seeding is the method recommended for home cooks. To do it, melt two-thirds to three-quarters of the total weight of chocolate you're working with, and once it's reached 118 degrees Fahrenheit (for milk chocolate), add in the remaining chocolate, which is also referred to as the seed.

The bloom is the gray mottling that sometimes appears on the surface of chocolate; it's a result of extremes in heat or humidity. Chocolate stored in a fridge is subject to too much humidity, which causes the sugars to crystallize. If your chocolate is too warm, it will melt slightly and the fats will separate out. While not aesthetically pleasing, the chocolate is still usable and edible. The only risk is that chocolate with sugar bloom may seize, since it's been exposed to moisture.

Couverture is chocolate with a higher percentage of cocoa butter (at least 32 percent). It's used to enrobe candy because it forms a very thin coating when properly tempered.

RECIPES

Tempering Chocolate

METHOD:

To temper chocolate, fill a large bowl with 2 inches of cold water, add 3 to 4 ice cubes, and set aside.
Bring a saucepan filled with 1 to 2 inches of water to a simmer over high heat; once simmering, turn off heat. Place 18 ounces of the chocolate in a dry heatproof bowl. Set the bowl over the saucepan and stir until chocolate is completely melted and reaches 118°F. (Make sure chocolate does not come in contact with water or exceed 120°F. If either happens, start over, as the chocolate is no longer usable.)

Remove the bowl from the saucepan. Add remaining 6 ounces chocolate and stir until all chocolate is melted and cools to 80°F. To speed the cooling process, after all chocolate has melted place the bowl over the reserved cold-water bath.

Chocolate Peanut Butter Cups


INGREDIENTS:

For the filling:

1/3 cup graham cracker crumbs

3/4 cup powdered sugar

3/4 cup natural crunchy peanut butter (no added sugar)


For the chocolate coating:

1 pound milk chocolate couverture, such as El Rey 41 percent milk chocolate Discos


METHOD:

For the filling:

In the bowl of a stand mixer fitted with the paddle attachment, combine graham cracker crumbs, powdered sugar, and peanut butter. Mix on medium speed until filling is well combined, breaks into large chunks, and resembles cookie dough, about 3 minutes.
Divide filling into 24 (2-teaspoon) balls, and then form into round, compact shapes that will fit in the mini muffin pan wells. (Keep in mind that when the filling is in the wells, there should be enough room to cover it with chocolate.) Set aside.

For the chocolate coating:

To temper chocolate, fill a large bowl with 2 inches of cold water, add 3 to 4 ice cubes, and set aside.

Bring a saucepan filled with 1 to 2 inches of water to a simmer over high heat; once simmering, turn off heat. Place 12 ounces of the chocolate in a dry heatproof bowl. Set the bowl over the saucepan and stir until chocolate is completely melted and reaches 118°F. (Make sure the chocolate does not come in contact with water or exceed 120°F. If either happens, start over, as the chocolate is no longer usable.)

Remove the bowl from the saucepan. Add remaining 4 ounces chocolate and stir until all chocolate is melted and cools to 80°F. To speed the cooling process, after all chocolate has melted place the bowl over the reserved cold-water bath.

Return the bowl to the saucepan and stir until chocolate reaches 86°F; immediately remove from heat. Do not remove the thermometer from the bowl; check the temperature periodically to make sure it stays between 85°F and 87°F. (The chocolate must remain in this temperature range or it will not set up properly.) Keep the saucepan over low heat and use it to reheat the chocolate as necessary.

To test if the chocolate is properly tempered, spread a thin layer on parchment and place it in the refrigerator for 3 minutes to set. If the chocolate hardens smooth and without streaks, it is properly tempered. (If it is not properly tempered, you need to repeat the process.)

Using a small pastry brush (or a small, clean paintbrush), liberally spread tempered chocolate inside each cup of the muffin pan. Try to make your coating as even as possible, aiming for about 1/16 inch thick.

Divide filling among chocolate wells. (Don't push too hard or you'll crack the coating.) Spoon chocolate over each filling until completely covered. Scrape across the top of the muffin pan with a palette knife or a flat spatula to remove excess chocolate and even out candy tops.

Place the pan in the freezer for 20 minutes to set up. To remove candies, place a towel or a silicone baking mat on a counter and hit one edge of the muffin pan against the counter. If the candies don't come out easily, freeze them for another 5 minutes and try again. The Peanut Butter Cups will last up to 3 weeks in the refrigerator or up to 2 months in the freezer. Let come to room temperature before serving.

Caramel Filling


INGREDIENTS:

Cooking spray, such as Pam

1 cup granulated sugar

3/4 cup heavy cream

1/2 cup light corn syrup

4 tablespoons unsalted butter (1/2 stick)
1/4 teaspoon kosher salt

1/2 teaspoon vanilla extract

METHOD:

Spray a 13-by-9-inch baking pan with cooking spray, then line the pan with a 16-by-13-inch piece of parchment paper, leaving a few inches of overhang on each side. Set aside.

Combine all ingredients except vanilla extract in a heavy-bottomed 4-quart saucepan fitted with a candy thermometer and place over medium-high heat. Stir mixture until sugar completely dissolves, about 2 minutes. Wash down the inside of the pan with a wet pastry brush to prevent crystallization. Boil mixture, swirling pan occasionally (but not stirring), until syrup is at 248°F, about 8 minutes.

Immediately remove the saucepan from heat, stir in vanilla extract, and pour caramel into prepared baking pan. Using an oiled rubber spatula, spread caramel evenly in the pan. Immediately press 24 cookies, pierced side down, into caramel, leaving space between them to cut them apart later.

Let cool until caramel is no longer warm to the touch and holds a slight indentation when pressed with your finger, about 40 minutes. Place filling in the refrigerator until caramel is firm and can easily be cut through, about 40 minutes.

Remove filling from the baking pan to a cutting board, caramel side down, and, using a sharp knife, cut around each cookie. Peel off parchment paper, place undipped candy bars on a cutting board, caramel side down, and trim away excess caramel. Immediately place on a parchment-lined baking sheet, cookie side down, and set in the refrigerator until caramel is hard, at least 10 minutes. (Note: It's best to work in a cool area for this step.) Meanwhile, temper chocolate.

Editor's note: CHOW.com is part of CBS Interactive Group, as is CBSNews.com.

Recipe: Fried Catfish with Remoulade Sauce

Image by El Destructo via Flickr

From Denny: This is so Louisiana and can be found in any grocery store that runs a plate lunch deli and other small mom and pop eateries. Louisiana raises a lot of catfish on "farms" just like we raise crawfish. Actually, they are ponds but farms are what most people call them.

Here is a good basic version from CBS' Chow.com though in Louisiana we would spice it up, often putting hot Tabasco pepper sauce on it to eat.

INGREDIENTS

1/2 cup finely ground yellow cornmeal

1/2 cup cake flour

2 teaspoons ground cayenne pepper

(From Denny: we often use a spice blend of Cajun seasonings like Emeril's or Chachere's. It includes lots of garlic and onion powder, paprika, salt, black pepper, cayenne pepper and sometimes other spices depending upon the brand. It isn't catfish around here without lots of garlic in the seasoning!)

1 teaspoon paprika

1 tablespoon kosher salt

1 teaspoon freshly ground black pepper

6 cups vegetable oil for frying

2 pounds catfish fillets, cut into 3- to 4-ounce strips

Lemon wedges

Rémoulade

INSTRUCTIONS
Combine cornmeal, flour, cayenne, paprika, salt, and pepper in a shallow dish and a whisk to thoroughly combine.
Heat vegetable oil over medium heat in a 12-inch cast iron skillet to 350°F. Line a plate with several layers of paper towels; set aside.

Use a paper towel to blot the fish pieces dry, season on all sides with salt and freshly ground black pepper, then dredge them in the cornmeal mixture, being sure to cover all sides. Tap fish pieces lightly to shake off excess.

Fry fish in batches, turning once, until deep golden brown and crisp on the outside with a flaky interior, about 6 minutes total.
Remove fish from the pan with a slotted spatula to the paper-towel-lined plate to drain, and while it’s still hot, season well with salt. Serve with lemon wedges and rémoulade.

Note: If you don’t have cake flour on hand, all-purpose can be used though the results won’t be quite as crispy.

From Denny: Even though fried catfish is a working man's dish, finer French sauces still exist here and are made daily as expected side offerings. Don't even get me started on how much people around here in Louisiana love their potato salad!

Remoulade Sauce:

Rémoulade is a mayonnaise loaded with flavor. Originally created in France but common in Creole cooking, it is made with Louisiana-style hot sauce, capers, and tarragon; we added Worcestershire and bell pepper. Though it is normally served with fried-fish dishes such as our Cornmeal Fried Catfish, we also like it with boiled shellfish or mixed into a potato salad.

What to buy: Use the freshest eggs you can find.

INGREDIENTS

2 large egg yolks

1 tablespoon Dijon mustard

1 cup vegetable oil

1 teaspoon Louisiana-style hot sauce, such as Tabasco

1 teaspoon Worcestershire sauce

1 tablespoon freshly squeezed lemon juice

1/4 teaspoon kosher salt

1/8 teaspoon ground white pepper

2 teaspoons minced capers

2 teaspoons minced shallots

1 1/2 teaspoons minced fresh tarragon

1 teaspoon minced fresh Italian parsley

2 teaspoons minced red bell pepper

INSTRUCTIONS

In a medium mixing bowl, whisk egg yolks and Dijon mustard until eggs are broken up and evenly blended. Continue whisking and slowly add oil by pouring it down the side of the bowl in a thin stream.
Once all the oil is added, whisk in Tabasco, Worcestershire, lemon juice, salt, and pepper until well incorporated.

Mix in capers, shallots, tarragon, parsley, and 1 teaspoon of the red bell pepper until blended. Garnish with the remaining bell pepper and serve.

Recipe: Easier Chocolate Soufflé

Image via Wikipedia

From Denny: We love chocolate souffle at our house but rarely make it at home. We live in a humid environment and who wants to fool with something so fussy?

Well, get a load of these guys, they finally gave us the tricks of the pastry chef's trade to make this really easy!

From CBS' Chow.com:

The ultimate in dessert commitment, chocolate soufflé is decadent, yet people shy away from it because of all the last-minute work (and the fear that it won’t rise).

In this recipe, we borrow a technique from Chef Jacques Torres and use a stable Italian meringue base (rather than standard whipped egg whites) to help hold the soufflé’s shape—a sort of aeration insurance. (This technique allows it to be made up to 12 hours ahead of time!)

Combine it with our Blood Orange Crème Anglaise for a perfect dessert pairing.

Special equipment: You can find a pastry brush at kitchen supply stores or online.

To make the sugar syrup, you’ll need a deep-frying/candy thermometer that’s up to the task.

Game plan: Make sure the bowl you whip the egg whites in is very clean.

The crème anglaise can be made well before you start the soufflé—even the day before. For a slacker solution, nix the sauce and pair this with ice cream or pour a little orange-flavored liqueur such as Cointreau on the soufflé just as you serve it.

INGREDIENTS

1 tablespoon unsalted butter, melted

1/4 cup granulated sugar, plus extra for the soufflé dish

2 ounces bittersweet chocolate, coarsely chopped

1/4 cup heavy cream

2 tablespoons water

4 large egg whites

Blood Orange Crème Anglaise

INSTRUCTIONS

Using a pastry brush, brush a 2-cup soufflé dish with melted butter. Start brushing the dish from the center of the base and work out and up the rim. Coat the dish with sugar and tap out excess.

To form a collar, fold a long (about 19-inch) piece of waxed or parchment paper in half and trim it to fit around the dish, so that it extends at least 1 inch above the top of the dish. Brush the interior of the collar with butter, and wrap it around the exterior of the dish with the buttered side facing inward. Secure with kitchen twine, a rubber band, or tape. Chill in the refrigerator until butter is firm.

Place chocolate in a medium bowl. Bring cream to a simmer in a small saucepan over medium heat. Pour cream over chocolate, let stand 1 minute, and stir until chocolate is melted and evenly combined.

Combine 1/4 cup sugar and water in a small saucepan, set over medium-high heat, and attach a candy thermometer. Bring to a boil and cook until mixture reaches 243°F, about 5 minutes. (Sugar will be completely dissolved and syrup will be clear.)

Meanwhile, put egg whites in the bowl of a stand mixer fitted with a whisk attachment. Whisk on high until soft peaks form, about 1 to 2 minutes. With the mixer running on high, slowly pour hot syrup in a thin stream down the bowl into the egg whites. Continue beating until stiff peaks form and meringue is warm (not hot), about 3 minutes.

Fold 1/2 of the meringue into the chocolate mixture until just mixed. Add remaining meringue and fold until just incorporated. Spoon meringue into the prepared dish and fill within 1/2 inch of the rim. Refrigerate, covered, for up to 12 hours.

Heat the oven to 375°F and arrange the rack in the bottom third. Remove soufflé from the refrigerator for 30 minutes while the oven preheats. Five minutes before baking, place a baking sheet on the rack.

After five minutes, place soufflé on the heated baking sheet and bake until it is well risen, the top is browned, the edges appear dry, and the center is set (not moving if lightly touched), about 25 to 30 minutes. Remove collar and serve immediately with Blood Orange Crème Anglaise.

Beverage pairing: Pair this rich dessert with a glass of 2005 Bologna Brachetto d’Acqui. This elegant, sweet sparkling red wine from the Italian region of Piedmont is brimming with juicy red berry fruits and hints of blood orange.

Recipe: Make Your Own Cajun Seasoning Blend

From Denny: Slap Ya Mama seasoning - it's so good it makes you want to slap ya Mama - comes from Lafayette, Louisiana and is about equal parts salt, black pepper, cayenne pepper and garlic powder. Use sparingly. Great stuff and well loved by folks in Lafayette! Image by CooLFreaK via Flickr

From Denny: While there are many variations on this theme, this is a good basic version from which to start your own experimentation!

Use for any blackened fish or chicken recipe, sprinkle some in your boiled or sauteed greens, place it into your fried catfish flour seasoning, put it on pork chops before they go on the grill or a little on your steak after searing it on the stove and then placing into the oven to finish. The uses for this versatile seasoning are virtually limitless.

From CBS' Chow.com:

INGREDIENTS

6 tablespoons paprika

1/4 cup kosher salt

2 tablespoons ground black pepper

2 tablespoons ground white pepper

2 tablespoons garlic powder

2 tablespoons onion powder

1 tablespoon dried thyme

1 tablespoon cayenne pepper


INSTRUCTIONS

Combine paprika, salt, black pepper, white pepper, garlic powder, onion powder, dried thyme, and cayenne.