Chocolate 2/23/16
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Recipes contributed by Gail Hintze and Catherine Barnett.
Putting a new twist on what has become an annual chocolate-themed program, we decided to explore the idea of chocolate for breakfast -- a truly divine idea, if we do say so ourselves! Enjoy the recipes below, and don't be afraid to adjust to your own tastes. That's what we did! Click here to download these recipes. Want to try more chocolate recipes? Click here for the archive from our programs in 2014. Click here for the archive from our program in 2023. |
Cream Scones with Chocolate Chunks
From Bittersweet: Recipes and Tales from a Life in Chocolate, by Alice Medrich
Whisk together: 2 c. flour
¼ c. sugar
2 ½ tsp. baking powder
½ tsp. salt
Stir in: 4 oz. bittersweet or semisweet chocolate, coarsely chopped
Make well in center.
Pour in: 1 ¼ c. heavy cream
Use a rubber spatula to push dry ingredients from sides of bowl toward center, cutting and turning mixture just until dry ingredients are almost entirely moistened. Knead gently in bowl just until dough holds together and sides of bowl are fairly clean.
Pat dough into 8 ½ inch round on lightly floured surface. Cut into 12 wedges. Place at least 1” apart on baking sheet. Brush tops with milk or cream and sprinkle lightly with sugar.
Bake at 425° F, 12-15 min., or until tops are golden. Serve warm or at room temp.
Whisk together: 2 c. flour
¼ c. sugar
2 ½ tsp. baking powder
½ tsp. salt
Stir in: 4 oz. bittersweet or semisweet chocolate, coarsely chopped
Make well in center.
Pour in: 1 ¼ c. heavy cream
Use a rubber spatula to push dry ingredients from sides of bowl toward center, cutting and turning mixture just until dry ingredients are almost entirely moistened. Knead gently in bowl just until dough holds together and sides of bowl are fairly clean.
Pat dough into 8 ½ inch round on lightly floured surface. Cut into 12 wedges. Place at least 1” apart on baking sheet. Brush tops with milk or cream and sprinkle lightly with sugar.
Bake at 425° F, 12-15 min., or until tops are golden. Serve warm or at room temp.
Mayan Hot Chocolate
From Mast Brothers Chocolate: A Family Cookbook, by Rick and Michael Mast
Place in saucepan and bring to a boil:
2 C water
2 T honey
1 tsp ground allspice
1 stick cinnamon
Seed scraped from ½ vanilla bean
Pour mixture over: 2 ½ oz chopped dark chocolate
Mix well. Strain and serve.
Serves 4
“This is how hot chocolate was consumed for hundreds of years.”
Place in saucepan and bring to a boil:
2 C water
2 T honey
1 tsp ground allspice
1 stick cinnamon
Seed scraped from ½ vanilla bean
Pour mixture over: 2 ½ oz chopped dark chocolate
Mix well. Strain and serve.
Serves 4
“This is how hot chocolate was consumed for hundreds of years.”
Sticky Chocolate, Maple, and Nut Swirls
Adapted from Chocolate: Cooking with the World’s Best Ingredient, by McFadden & France
Combine in a bowl: 2 ½ cups flour
Grated zest of one small lemon
¼ cup unsalted butter, cut in small pieces
Rub in the butter until mixture resembles coarse bread crumbs.
Stir in: ¼ cup sugar
½ tsp salt
1 package active dry yeast
Beat together and add: ½ cup water
¼ cup milk
1 egg yolk
Stir to make a soft dough. Knead on a lightly floured surface until smooth, adding a bit more flour if needed. Roll dough into a rectangle measuring about 16 X 12 inches.
Brush dough with: 3 tbsp unsalted butter, melted
Mix together and sprinkle evenly over the dough:
1/3 cup light brown sugar
1 tsp cinnamon
¾ cup chopped walnuts or pecans
6 oz (1 cup) chopped semisweet chocolate
Roll the dough up from one long side like a jelly roll. Cut into 12 thick slices. Pack slices in a greased 9” deep springform pan, cut sides up. Cover and leave in a warm place for about 1 ½ hours, until springy and firm to the touch.
Bake in a preheated 400° oven for 30 – 35 minutes, until brown. Remove from pan and cool on a wire rack.
While still warm, brush with: 3 tbsp maple syrup
Combine in a bowl: 2 ½ cups flour
Grated zest of one small lemon
¼ cup unsalted butter, cut in small pieces
Rub in the butter until mixture resembles coarse bread crumbs.
Stir in: ¼ cup sugar
½ tsp salt
1 package active dry yeast
Beat together and add: ½ cup water
¼ cup milk
1 egg yolk
Stir to make a soft dough. Knead on a lightly floured surface until smooth, adding a bit more flour if needed. Roll dough into a rectangle measuring about 16 X 12 inches.
Brush dough with: 3 tbsp unsalted butter, melted
Mix together and sprinkle evenly over the dough:
1/3 cup light brown sugar
1 tsp cinnamon
¾ cup chopped walnuts or pecans
6 oz (1 cup) chopped semisweet chocolate
Roll the dough up from one long side like a jelly roll. Cut into 12 thick slices. Pack slices in a greased 9” deep springform pan, cut sides up. Cover and leave in a warm place for about 1 ½ hours, until springy and firm to the touch.
Bake in a preheated 400° oven for 30 – 35 minutes, until brown. Remove from pan and cool on a wire rack.
While still warm, brush with: 3 tbsp maple syrup