• 10/28 Nat Chocolate Day

    From Dave Drum@1:18/200 to All on Wed Oct 26 14:57:10 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Churros con Chocolate *
    Categories: Beverages, Breads, Dairy, Chocolate
    Yield: 4 Servings

    4 c Milk; 1 c per serving
    1 Spanish Hot Cocoa Bar

    MMMMM--------------------------CHURROS-------------------------------
    2 c Self-rising flour
    1/4 ts Salt
    2 c Boiling water
    Oil for frying

    * Crispy Breakfast Fritters with Hot Chocolate

    Perhaps the most sinful of all spanish traditions is thick,
    rich hot cocoa that accompanies churros for breakfast.
    Adapted as part of the American fast-food and convience
    store diet, the churro in its traditional form is a far more
    respectable culinary creation. Freshly mixed batter is fried
    to a golden brown, dusted with sugar, and served fresh and
    crispy. If you have never tried a fresh and crispy churro
    that has been dipped in thick hot cocoa, then you certainly
    have not experienced the best that Spain has to offer.

    Traditionally served as breakfast when paired with
    chocolate, or all alone at the many regional festivals
    throughout Spain, the humble churro is truly one of our
    favorite Spanish traditions. For our family, the perfect
    Sunday morning is sitting together around the table and
    enjoying churros con chocolate, a cup of Torrefacto Coffee,
    and some fresh seasonal fruit.

    For the Chocolate: In a medium sauce-pan, bring the milk to
    a gentle simmer (use 1 cup per serving.)

    Add 1-2 tablets of our Spanish Hot Cocoa to the milk ( each
    bar is pre-scored into 12 tablet sections.) Add extra
    tablets for an even thicker chocolate.

    Gently stir the milk until the chocolate is dissolved and
    the mixture appears noticeably thicker. Remove from heat in
    preparation for serving.

    For The Churros: Mix the flour and salt together until
    combined.

    To the flour mix, add just enough boiling water while
    stirring to form a thick paste.

    In a large pot or deep fryer, heat the vegetable oil until
    hot (Maintaining a frying temperature of 180+|C or below.)

    Slowly dispense the churro batter into the hot oil and fry
    until they are a light golden brown.

    Remove from oil, drain onto some paper towels, and dust with
    granulated sugar.

    Serve and Enjoy!

    Tips From Yaya's Kitchen: Spanish hot cocoa is different
    from normal hot chocolate in that it has special ingredients
    to make it extra-thick and extra-rich.

    Although regular wheat flour may be used, self rising flour
    yields the best results.

    Best results are achieved when you use boiling water in very
    little quantity to make a very thick paste. Add the
    flour-water mix to the churro maker and secure the lid.

    From: http://www.HotPaella.com

    Uncle Dirty Dave's Archives

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  • From Dave Drum@1:18/200 to All on Wed Oct 26 14:57:12 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Triple Chocolate Milkshake
    Categories: Five, I scream, Beverages, Dairy
    Yield: 1 Serving

    4 Scoop(s) chocolate I scream
    1/2 c Chocolate milk
    1/4 c Chocolate syrup

    Place ice cream, milk and syrup in blender container.
    Cover blend until smooth.

    Drink slowly to avoid "brain freeze".

    Uncle Dirty Dave's Kitchen

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  • From Dave Drum@1:18/200 to All on Wed Oct 26 14:57:14 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Bruno's Chocolate Orangette (Candied Orange Peels)
    Categories: Five, Fruits, Chocolate, Desserts
    Yield: 5 Servings

    1 lb (450 g) orange strips
    2 lb (900 g) sugar
    1 5/8 lb (800 g) water.
    2 3/16 lb (1 kg) bittersweet dark
    - chocolate disks; 60/66%
    - cocoa paste

    Quarter oranges and cut each wedge in two smaller
    portion. Slice out flesh (save orange flesh for fruit
    salad or your daily vitamin C intake). Cut rinds into
    1/4" (6mm) thick slices (or leave them whole) and blanch
    3 times by covering rinds with cool water, bring to
    boil, drain and rinse - repeat this step twice (total
    blanching: 3 times).

    Add water and sugar and bring a boil. Reduce heat to a
    very low simmer; best under the boiling point 194+|F/
    90+|C and let poach for 2 hours. Turn the heat off
    and let cool down to room temp (leave the saucepan
    overnight on the stove). Drain candied orange strips and
    arange them in a clean and rectangular container. Save
    and cook up syrup to 220+|F/104+|C cool to room
    temperature and cover the oranges and store in the
    refrigerator for months. Before dipping orange strips in
    chocolate, drain them onto a cooling rack to dry out for
    a day or 2 or, place in a 250+|F/120+|C oven for 2
    hours - turn oven off and leave candied orange peels
    inside to cool. At this joncture, orange peels can be
    coated in granulated sugar and stored as is for up to a
    year. Save syrup to enhance future pastries or use as a
    sweetener for cocktails, tea and so on.

    PS: Once coated in sugar, candied orange peels cannot be
    dipped in chocolate.

    TEMPERING DARK CHOCOLATE: Use a fair amount of chocolate
    and high percentage of cocoa butter (no less than 35%).
    This additional cocoa butter, combined with proper
    tempering, gives the chocolate more sheen, a firmer
    "snap" when broken, and a creamy mellow flavor. Once
    done with dipping, soften chocolate if it needs to and
    spread over a baking tray lined with a silicone mat,
    chill and break into pieces for later use. Wrap and
    store chocolate in cool storage or refrigerator drawer.

    Melt chocolate over water-bath. The temperature of the
    chocolate should not exceed 120+|F/50+|C. Wipe off the
    bottom of the bowl when removing it from the heat (water
    is the worst enemy of chocolate). Place melted chocolate
    in the refrigerator and let cool down; stirring every so
    often until the temperature reaches 80+|F/26-27+|C.

    Chocolate will begin to set on the sides of the bowl;
    scrape it out. Carefully, rewarm chocolate to 88+|F/
    31-32+|C. Dip dried candied orange peels in chocolate,
    remove excess chocolate and let set on baking tray lined
    with parchment or silicone mat. Or, coat immediately in
    powdered chocolate to give a nice frosting effect. Store
    chocolate orangette in a cool storage or in the
    refrigerator drawer for up to 3 months. Enjoy!

    Bruno Albouze - The Real Deal

    RECIPE FROM: http:// www.brunoskitchen.net

    Uncle Dirty Dave's Archives

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  • From Dave Drum@1:18/200 to All on Wed Oct 26 14:57:16 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Rum Chocolate
    Categories: Five, Beverages, Dairy, Chocolate, Booze
    Yield: 1 Guzzle

    2 oz Light rum
    1 oz Creme da cacao
    2 oz Hershey's chocolate syrup
    1 c Whole milk; heated
    1 Mint leaf; garnish, opt

    Using milk warmed to 180++F/82++C stir in rum, creme de
    cacao and chocolate syrup on a tallish glass mug.

    Garnish with a mint leaf or sprig if desired.

    Reconstructed from memories of Dave Grossblatt's Cafe
    Rienzi on MacDougal St., Greenwich Village, NYC

    Makes one drink

    Uncle Dirty Dave's Kitchen

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  • From Dave Drum@1:18/200 to All on Wed Oct 26 14:57:18 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Eric's Chocolate Pecan Pie
    Categories: Pastry, Pies, Nuts, Chocolate
    Yield: 6 servings

    4 tb Butter
    1/2 c Dark brown sugar
    1 lg Egg
    1/2 c 100% pure maple syrup
    6 oz Pecans broken up by hand
    6 oz Semi-sweet chocolate.
    1 (10") frozen pie crust

    Eric's recipe made two to three pies, so the first thing
    I needed to do was effectively halve the recipe.

    Eric uses Ghirardelli's Double Chocolate chips in his
    recipe and warns against the use of milk chocolate.
    (Double Chocolate is Ghirardelli's branding for
    bittersweet chocolate for baking.) I was picking up the
    necessary ingredients at my local supermarket (Save
    Mart) on the way home from work and was surprised to
    find that they do not carry bittersweet chocolate chips
    at all. I picked up a bag of Guittard's Semi-Sweet
    Baking Chips and thus deviated from Eric's recipe a
    little (or maybe a lot).

    First, I creamed the butter and brown sugar together.

    Then I added an egg and mixed until it was fully
    integrated.

    I scraped the bowl down once and added maple syrup. A
    few more seconds and my Kitchenaid stand mixer had the
    mixture smooth and consistent.

    After removing the bowl from the mixer, I poured in the
    halved pecans and stirred by hand with a spatula. Then I
    added the chocolate chips and stirred and folded until
    the pecans and chips were evenly dispersed, about ten
    strokes.

    The mixture is then poured into the pie crust and
    leveled. Normally, I would blind bake the crust to
    ensure that it doesn't get soggy. (Blind baking is where
    you bake the crust without filling to harden the crust.
    This gives the crust more structural support to handle a
    wet filling so it doesn't fall apart or soak up too much
    liquid before the filling is baked.) Eric's recipe
    didn't mention this and called for a fairly high heat of
    375+XF/190+XC so I did not blind bake the crust.
    375+XF/190+XC375?F until the filling set. I checked the
    filling by holding the pie on both sides and twisting
    gently to spin the pie pan. A set filling should not
    move on the outside and jiggle on the inside (like
    Jell-O). The pie was done after 45 minutes (just like
    Eric said).

    TASTE RESULTS: The pie is not your traditional pecan
    pie. This pie is quite chocolatey and less sweet than
    pecan pies that I've had from bakeries (which I felt was
    overwhelmingly sweet). I brought the pie into work and
    it was gone before I knew it with people asking for
    seconds (but there was none to give out). So, maybe
    Eric's original recipe of two or three pies would have
    been better.

    The general concensus was that the pie was very good and
    a welcome departure from the traditional pecan pie. The
    chocolate lover's especially liked the chocolate chips
    and some commented on the excellent flavor that the
    maple syrup introduced. I recommend trying this recipe!

    RECIPE FROM: http://www.cookingforengineers.com

    Uncle Dirty Dave's Archives

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