More Chocolate Recipes October 23, 2009

Volume 1, Issue 34

Publisher: Anthony Herrod

Editor: Anthony Herrod

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In This Issue:

Recipe: Chocolate Maple Pecan Bars

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This issue sponsored by…

Luxury Chocolates at Vosges Haut-Chocolat

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Chocolate Maple Pecan Bars

From Anthony (Admin)

Yield: 24 - 36 bars

Ingredients:
1 1/2 cups flour
2/3 cup sugar
1/2 tsp salt
3/4 cup butter, cold
2 eggs
14 oz sweetened condensed milk
1 1/2 tsp maple syrup
2 cups pecans, chopped
1 cup semi-sweet chocolate chips

Directions:
Heat oven to 350F.
In a large bowl, combine flour, sugar and salt;
cut in butter until crumbly. stir in 1 beaten egg. Press
evenly in a 9×13″ pan. Bake for 25 minutes. Meanwhile, in medium
bowl, beat milk, remaining egg and syrup; stir in pecans. Sprinkle
chocolate chips evenly over the prepared crust. Top with the nut
mixture. Bake for 25 minutes more or until lightly brown.
Cool. Cut into bars.
Store tightly covered at room temperature.

This issue sponsored by…

Luxury Chocolates at Vosges Haut-Chocolat

More Chocolate Recipes May 3, 2009

Volume 1, Issue 9

Publisher: Anthony Herrod

Editor: Anthony Herrod

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In This Issue:

Recipe: Chocolate Macaroons (For Damon)

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This issue sponsored by…

Dan’s Chocolates  – Fresh, handmade, gourmet truffles delivered to you.

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Chocolate Macaroons

From Anthony (Admin) 

Yield: 10 macaroons

Ingredients:

For the macaroons

100g bittersweet chocolate

25g powdered sugar

1 egg white

100g sugar

75g powdered almonds

For the ganache

50g bittersweet chocolate

50g heavy cream

Directions:

Heat oven to 350F.  Line a baking sheet with a silicone baking mat.

Melt chocolate.  Mix powdered sugar with egg white. Set aside.

Add sugar and almonds to chocolate, then add the egg white mixture.  Mix well.

Make 20 small piles of dough on the baking sheet.  Flatten them with the back of a spoon (Hint: Wet the spoon with water to prevent the dough from sticking to it). Place pan on the lowest rack in the oven.  Bake for 5 minutes; the macaroons should be very moist inside and slightly crisp at the surface.  Let cool on a wire rack.

Meanwhile, prepare the ganache; melt chocolate.  Add the cream, beat until mixture becomes glossy. Set aside to cool.

Remove macaroons from baking sheet, taking care not to break them.

While the ganache is still soft, spread a small amount on each macaroon half and glue them together. Place them immediately in the refrigerator.

This issue sponsored by…

Dan’s Chocolates  – Fresh, handmade, gourmet truffles delivered to you.

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