Ghirardelli Chocolate Waffles with Top Chef Casey

Today is National Waffle Day, and I must admit my Waffle Maker doesn't come out as often as it should. I love waffles. There's something about all those edges that increases the flavor for me.

A few years ago I went to the The Ghirardelli Chocolate Festival. It was a lot of fun with great chocolate treats, but the highlight for me was watching Top Chef Casey Thompson prepare Chocolate Waffles.

I always love chef demos and this was even better since it had the added elements of being set in San Francisco: crowds, wind and noise. Top Chef Casey did a great job interacting with the audience while working with what looked like a temperamental waffle maker. She shared lots of good tips like giving the waffle maker a quick spritz of non-stick organic canola oil. The first batch did stick a little but that was o.k. Smooth sailing really. All this took place while overlooking San Francisco Bay. Beautiful.

I found a wonderful spot to stand... oh yes, all the seats were taken early, but I was right up front on the side. Great for photos, easy to hear and see. The recipe for chocolate waffles was from The Ghirardelli Chocolate Cookbook. Surprisingly I didn't have this one in my collection. That was remedied when Casey started asking questions about Chocolate and Ghirardelli. First question: When was Ghirardelli chocolate started? Frank Price, native San Franciscan, who leads our TeamBuilding Unlimited Chocolate Tours and Tastings came closest to the correct answer, and he won a copy of the cookbook! (the right answer was 1852) Of course, he gave it to me for my collection, perhaps hoping I would make something for him from the cookbook!  A guy can dream...

Top Chef Casey also made the Chocolate Sauce. Delicious!

Chocolate Waffles (makes 6 servings)

Ingredients
2 cups all-purpose flour
1 cup Ghirardelli Unsweetened Cocoa
1 tbsp baking powder
2 tbsp granulated white sugar
1/2 tsp salt
2 cups whole milk
4 large eggs, separated
4 tbsp canola oil
1 1/2 cup Ghirardelli Semi-Sweet Chocolate Chips
Preheat waffle iron according to the manufacturer's directions.

Directions
1. Sift the flour, cocoa, and baking powder into a bowl. Add the sugar and salt and whisk to thoroughly mix. In another bowl, whisk together the milk, egg yolks, and oil. Add to the flour and whisk gently until just combined.
2. In a clean, dry bowl, beat the egg whites with an electric beater at medium speed until they form soft peaks. Fold into the batter and mix in the chocolate chips.
3. Ladle one-third of the batter onto the center of the waffle iron. Close the top and cook until the waffle is crispy on both sides. Follow the manufacturer's instructions for cooling time. Serve immediately.
4. Drizzle with chocolate sauce.

Chocolate Sauce (make this first)*

4 oz Ghirardelli 70% Cacao Extra Bittersweet Chocolate baking bar, broken or chopped into 1-inch pieces
1/2 cup heavy cream

Combine the chocolate and cream in a double boiler or in a heatproof bowl over barely simmering water, stirring occasionally until very smooth. Keep warm, or reheat before using.

What a great way to start the day!

Read an interview with Top Chef Casey Thompson on Serious Eats.

Chocolate Covered Raisins: Raisinets, Dancing Raisins & More

Today is National Chocolate Covered Raisins Day. If you read this blog, you'll know that I've posted about Chocolate Covered Raisins before because I love them. Throw some in your oatmeal or use in cookies, bread, muffins or coffee cake--or just eat them as a snack!

Raisinets are one of my favorite 'movie' treats. Raisinets were first made in 1927 by the Blumenthal Chocolate Company. Nestlé acquired the brand in 1984 and added the motto "Taste the Sunshine". Raisinets are made with California Raisins and milk chocolate. There is now a dark chocolate version, as well.  Many confectioners make chocolate covered raisins, so check them out, along with your favorite chocolatier.

Raisinets are nostalgia foods for me. The real cook in me says make your own if you want to get a higher end chocolate covered raisin. Here's a simple recipe, and you can change it up by using different types of chocolate.

Chocolate Covered Raisins

6 ounces Chocolate --60%-75% cacao fair trade organic chocolate, broken up
1/4 cup dark corn syrup
2 Tbsp powdered sugar
1 1/2 tsp Madagascar vanilla
2 cup organic raisins

Combine chocolate and corn syrup in saucepan on top of another saucepan (or double boiler). Bring water to boil. Reduce heat to low. Cook until chocolate melts, stirring constantly.
Remove from heat and stir in powdered sugar, vanilla and raisins.
Drop by half teaspoons onto waxed paper; chill. Store in refrigerator.

Celebrate Chocolate Covered Raisins Day! 

Love the California Raisins ads.. Enjoy.

World's Most Expensive Chocolate Easter Egg

The record for the most expensive non-jewelled chocolate egg sold was cracked March 20 when a chocolate egg weighing 50 kilos was bought for an incredible £7,000 in London.

The 50 kilo egg designed by British chocolatier William Curley was bought by technology investor Cyrus Vandrevala at the Fabergé Big Egg Hunt charity auction event.

The hand-made egg took three days to make by seven artisan chocolatiers at Curley's Twickenham production kitchen. Its shell is made from Amadei chocolate sourced from the Chuao region of Venezuela, which is often heralded as being the best chocolate in the world by food experts. The filling includes muscovado caramel, Japanese black vinegar, rosemary and olive oil, toasted sesame,  juniper berry, cassis and a hint of edible gold leaf.

The auction formed part of World Record London, a calendar of record-breaking events taking place in the run-up to the London 2012 Olympic and Paralympic Games.

Mad Men Retro Chocolate Cakes

Yes, Mad Men, one of my favorite shows, returns to the small screen Sunday night for the two hour premiere of Season 5. Over the last few seasons of the show, I've posted 'retro' recipes that Betty or any number of the 'women' on the show might have used. Here are two of my favorite chocolate cakes from the 60s.

The first recipe is for a Coca Cola Chocolate Cake. If you'll remember, Betty was a former model, and she returned to her 'career' to shoot a Coca Cola ad (see below). There are many versions of this Coca Cola Chocolate Cake, and if you're a Pepsi fan, you can always substitute Pepsi in the recipe. See the Retro Pepsi Ad below. Is that Don Draper in the Ad? Was it his account?

The second recipe is for 7-Up Chocolate Cake that's made from a mix. Mixes were new and 'time-saving' in the 50s and 60s. You'll love the instructions. They're pretty retro, too. I couldn't resist, though, posting three different icing recipes (and techniques). Take your pick.

So, get out your 'Pyrex' dish and bake a Retro Chocolate Cake!

COCA-COLA CHOCOLATE CAKE

Ingredients
2 cups unsifted cake flour
2 cups sugar
2 sticks butter
2 Tbsp. cocoa
1 cup Coca-Cola
1/2 cup buttermilk
1 tsp. baking soda
2 eggs
1 tsp. vanilla
1/4 tsp. salt

Directions
Sift together the flour and sugar. Heat to boiling point the butter, cocoa and Coca-Cola. Add to flour and sugar mixture. Stir to blend. Add buttermilk, soda, eggs, salt and vanilla. Stir with spoon until well blended. Pour into greased and floured oblong pan (Pyrex dish). Bake at 350 degrees for 30-35 minutes. Batter will be thin. Ice while hot.

COCA-COLA ICING

1/2 cup butter
6 tbsp. Coca-Cola
1 box confectioners' sugar
1 tsp. vanilla
2 tbsp. cocoa

Heat to boiling point--butter, cocoa and Cola-Cola. Add confectioners' sugar and vanilla; stir to blend. Using a fork, make holes in hot cake and pour hot icing over it.

BROILED PEANUT BUTTER ICING

6 Tbsp Butter
1 cup Brown Sugar; Dark, Packed
2/3 cup Peanut Butter
1/4 cup Milk
2/3 cup Peanuts; Chopped

Cream Butter, sugar, and peanut butter. Add milk and stir well. Add nuts. Spread over warm cake. Place iced cake under broiler about 4-inches from heat source. Broil just a few seconds, or until topping starts to bubble. DO NOT scorch! Let cool at least 30 minutes before serving.

***

Chocolate 7-Up Cake would have been perfect for that party!  This Chocolate 7-Up Cake recipe uses Duncan Hines Devil's Food Cake Mix and 7-Up, and the Dobash Frosting uses Ghirardelli cocoa, one of my favorites. 7-Up Cakes are light and airy.

CHOCOLATE 7-UP CAKE

Cake Ingredients
1 box Duncan Hines Devil Food cake mix
3 large eggs
1/2 cup oil
1 can 7-Up

Directions
Combine above and beat for 4 minutes with electric mixer.
Grease and flour a bundt pan.
Pour in batter.
Bake at 350 for 30-35 minutes.

Dobash Frosting
1 1/2 cup water
1 cup sugar
1/4 cup butter
1/2 cup Ghirardelli cocoa
pinch of salt

Combine all in saucepan and bring to a boil.
Add 1/2 cup water to make a paste. Stir into cocoa mixture with whisk over heat until it thickens. Pour while hot over cake and spread.

Are you a Dr. Pepper Fan? Read this post on Dr. Pepper and a Dr. Pepper Chocolate Cake.

Ben & Jerry's Mad Men Themed Ice Cream

Vulture reported that Ben & Jerry's is releasing a new "Mad Men"-themed ice cream flavor, and it's called Sterling Scooper (a riff on the show's agency Sterling Cooper). The flavor includes top shelf vodka, flakes of gold and chocolate cigars. :-)

OK, this is not real.. but wouldn't it be fun?

"Mad Men" returns Sunday for its season five premier this Sunday, March 25.

Chocolate Dipped Strawberries for California Strawberry Day

Tomorrow is California Strawberry Day, and it's a great way to celebrate the start of Spring. I love strawberries, and they go so well with chocolate. I've posted lots of strawberry recipes, but here's an old favorite: Chocolate Dipped Strawberries. So easy. Want to get fancier? You can always stuff strawberries with chocolate cream, marscapone, chocolate chip cookie dough, cheesecake or tiramasu before dipping--and you can drizzle some white chocolate over the finished dipped strawberries.

The Chef pictured in the photo is by Sonoma artist Cynthia Hipkiss. I love her oddball humor, and I have several of her sculptures. I love this Chef, in particular, and he holds a coveted space by my stove (the blue O'Keefe Merritt), and I've had him forever. What's particularly fun about him is what he's holding can be changed. I have a strawberry shortcake, a birthday cake, and a plate of hot dogs with all the trimmings.  The smaller food sculptures are attached with velcro. Very clever! Hipkiss Gallery is located in Sonoma, CA, and her work is carried in several art galleries. Many of her sculptures of women remind me of my aunts from whom I learned many baking tips. Luckily I'm not quite as full-bodied as they were, but then they were great bakers and ate a lot of what they baked!

CHOCOLATE DIPPED STRAWBERRIES

Ingredients
1 quart fresh large fresh strawberries, with tops
1 cup Dark Chocolate 60-65% cacao, broken or chopped
1/2 cup Dark Chocolate 72-85% cacao, broken or chopped
3 Tbsp. heavy cream

Directions
Rinse strawberries and dry thoroughly, keeping tops on. In top of double boiler or a stainless
steel bowl on top of a pot of simmering water, combine chocolate and heavy cream. Stir until
chocolate is melted and mixture is smooth.
Dip strawberries 1/2 to 3/4 way up in chocolate mixture and place on parchment-
lined cookie sheet to allow chocolate to harden.

Hints:
Wash strawberries and pat dry with paper towels; set aside. Make sure strawberries are
completely dry. A drop of water in melted chocolate can cause it to "seize" and turn the
entire mixture into a mess.
How to Fix Seized Chocolate

How to dip:
Grasp stem of strawberry and dip into chocolate, swirling to partially cover with chocolate.
Give the strawberry a small shake as you pull it out of chocolate. When strawberry is
completely out of chocolate, swirl it in quick, clockwise motion to let excess chocolate drip off.
Place on cookie sheet lined with parchment paper.
Repeat with rest of strawberries.

Chocolate Bytes: How to 'Fix' Seized Chocolate

How many times have you been melting chocolate waiting for that wonderful smooth satiny mixture when all of a sudden it turns into a grainy clump? Overheated chocolate or chocolate that has come in contact with water often 'seizes'. This has happened to me more than once, and I've seen it happen to the best chefs. So today I thought I'd mention a few hints to prevent or to fix the problem.

As in most processes, it's best to avoid the problem by taking proper steps from the beginning.

Before melting chocolate, make sure ALL your utensils and equipment are totally dry.
Avoid using wooden spoons or bowls or other wooden tools that are porous and can retain moisture.
Eliminate any chance of the chocolate coming into contact with water. 
If you're using a double boiler to melt chocolate, keep the water simmering not boiling or turn off heat before the chocolate is placed on top. Boiling water can splash above rim of saucepan and cause water to fall in the chocolate. Boiling water also gives off a lot of steam that can cause chocolate to seize.
When taking off container holding the chocolate, always remember to wipe off the moisture underneath it using a cloth. If you don't do this, there's a risk of water getting into your chocolate.
Never cover warm chocolate with a lid--condensation could form.

Usng a microwave instead of a doubleboiler? 
Choose a container that does not retain a lot of heat after a few minutes of microwaving.
Set the heating level on your microwave to low, and occasionally stop to stir in between.

How to Fix Seized Chocolate!

Seized chocolate, as I mentioned, is a clumpy, grainy mess. 
To fix it:
Take your chocolate off the heat.
To bring back seized chocolate, you'll need some fat -- vegetable oil or shortening, cocoa butter, or clarified butter. I use olive oil.
Add fat in small amounts (about 1 tbsp to 6 ounces chocolate) and keep stirring gently until chocolate returns to normal.. or almost normal. You won't want to use it for dipping, but you can use it for other baking such as brownies, cakes or cookies.

Overheated Chocolate

Overheated chocolate: Chocolate cooked on too high a heat is not the same as seized chocolate.  It's thick and muddy and harder to 'save'.
Once again an ounce of prevention--or chocolate--is worth a pound of cure.
Because chocolate is sensitive to high temperatures, don't heat it above 110-120 degrees (depending on the type of chocolate). I have to admit, I don't always remember to use a thermometer, but it's good to have one, especially if you plan to work with chocolate.  It is very easy to overheat chocolate using  a double boiler if you boil the water on the lower part or if you microwave on full power.
Overheated chocolate is thick and muddy

How to Fix Overheated Chocolate!

Cool the chocolate: remove the bowl from heat source, transfer chocolate to dry, cool bowl, and stir in a handful of solid chocolate chunks. Stir constantly and allow solid chocolate to bring down the temperature of the melted chocolate.
If this doesn't work, try straining it through a sieve.
Not working? Add a spoon of vegetable oil or melted vegetable shortening and stir thoroughly. 
If nothing works, save it for baking and make a fresh batch of chocolate.

Good luck! Love to hear your chocolate tips for seized or overheated chocolate!