Winning Recipes from Chocolate Fest 2007
Cooking by Kids
(Children 12 and Under)
Winner: Michael B.
Chocolate Butterflies
10 ounces of Hershey’s semi sweet chocolate chips
8 ounces of purple melting chips
6 ounces of orange melting chips
24 twisted pretzels
24 small pretzel sticks
6 caramels
Melt semi sweet chips in microwave for approximately 1 to 1 ½ minutes. Stir till smooth. Dunk all pretzels in chocolate, shaking off excess chocolate. Let cool on a flat non stick surface. Then flip over all of the pretzels onto the flat unshiny side. Melt the caramels in the microwave for 30 to 60 seconds. Then place a thick string (about a ¼ inch of caramel) on the bottom of the pretzel, running through the middle between the two large wing-like sections of the pretzel. Then place one stick pretzel over the caramel gently pressing down into place. Once body is attached turning back over with shinny side up and the body (long stick) on the bottom. Melt remaining colored chocolates in separate bowls and place the warm ingredients in piping bags to fill the wings and decorate the markings of the butterflies. Let completely cool. Makes 24.
Brownies & Bars
Winner: Virginia Fays
Utter Decadence
1 cup chocolate chips
1 cup or 6 ounces mint chips, raspberry chips, cherry chips, be creative!
¾ cup butter
¾ cup granulated sugar or (brown sugar for devil’s food affect)
2 large eggs
1 cup flour
¼ cup milk
Preheat oven to 350 degrees. Line 9 inch round pan with foil. Lightly grease. (May use an 8 inch or 9 inch square pan, too.) Microwave 1 cup chocolate chips in medium bowl on high power for one minute. STIR. If necessary, microwave for 10-15 second intervals, stirring until smooth. Cool to room temperature. Beat butter and sugar in large mixer bowl until creamy. Add eggs; beat on high speed for 2-3 minutes. Beat in melted chocolate. Gradually beat in flour alternately with milk. Stir in special chips. Spoon into prepared baking pan. Bake for 40-45 minutes or until wooden toothpick inserted in center comes out slightly sticky. (At this point, you may sprinkle chocolate chips on top and let stand for 5 minutes, then spread and swirl design on top.) Cool completely in pan on wire rack. Lift cake from pan; remove foil. Top with whipped cream, caramel sauce, or nothing at all! 10 servings.
Incredible Cakes
Winner: Marissa Storm Norder
Flourless Chocolate Raspberry Cake
Raspberry Filling
1 12 ounce package frozen raspberries
3 tablespoons sugar
1 tablespoon cornstarch
1 tablespoon cold water
Cake
1 cup water
¾ cup sugar
10 tablespoons unsalted butter, chopped
18 ounces bittersweet or semisweet chocolate, chopped
6 large eggs
Ganache
1 cup heavy whipping cream
8 ounces bittersweet or semisweet chocolate, chopped
Optional
Chocolate leaves
2 ounces bittersweet or semisweet chocolate, chopped
Raspberries
Whipped Cream
To make raspberry sauce: Thaw raspberries in a mesh strainer over a large bowl. Using a rubber spatula, press the juice and pulp of the berries through the strainer and into the bowl below. Combine raspberry pulp and sugar in a saucepan over medium heat. Dissolve cornstarch in cold water, and add to raspberry mixture once hot but not boiling. Once the cornstarch mixture is added, raise the heat slightly and stir constantly until boiling, Allow mixture to boil for 1 minute before removing from heat. Cool uncovered to room temperature. Once cooled, cover tightly and refrigerate until set, about 2 hours or overnight.
To make cake: Preheat oven to 350 degrees. Butter 9 inch diameter spring form pan. Wrap 3 layers of heavy foil around outside of pan, bringing foil to top of the pan. Combine water and sugar in saucepan over medium heat. Bring to a boil while stirring until sugar dissolves. Simmer for 5 minutes. Remove from heat. Melt butter in large saucepan over low heat. Add chocolate and whisk until smooth. Remove from heat and whisk in sugar mixture. Let cool slightly. Crack eggs, and gently stir with a whisk until yolks break. Add eggs to chocolate mixture and whisk until blended. Pour batter into cake pan. Place cake pan in the center of a large roasting pan. Add enough hot tap water to the roasting pan to come halfway up the sides of the cake pan, making sure no water gets in the cake batter or surrounding layers of foil. Bake until center is semi firm, about 50 minutes. Remove cake from water bath and foil. Cool completely in cake pan to room temperature. Once cooled, cake can be covered in pan and refrigerated until needed.
Note: Ganache must be made after cake and raspberry sauce have been prepared and assembled.
To make Ganache: Simmer whipping cream in a small saucepan over medium heat. Remove from heat. Add chocolate and whisk until smooth.
To assemble cake: Carefully pour raspberry sauce over top of cooled cake, making sure sauce doesn’t run over edge. Using a rubber spatula, spread sauce evenly. Cover and refrigerate cake for 20 minutes. Pour hot Ganache over the top of the cake in pan, and shake to evenly distribute. Allow to cool at room temperature. Once cools to room temperature, tightly cover cake in pan and refrigerate about 2 hours.
To make chocolate leaves: In microwave, heat chocolate in small bowl until partially melted. Stir chocolate until all the chocolate is melted and smooth. Allow to cool slightly. Was and dry rose leaves. Using a small paintbrush, pain on even layer of chocolate on the underside of each leaf. Be careful not to get chocolate on the other side of the leaves, as this may case tearing. Set leaves on waxed paper and place in freezer for a few minutes to set. Meanwhile, place disposable rubber gloves in freezer. Once leaves are set, put on cooled gloves and carefully pull back the rose leaf from the chocolate. Place chocolate leaves on wax paper, and return to freezer until needed.
To assemble decorations: Run a sharp knife around pan to loosen cake. Remove pan edge. Gently wash and dry raspberries. Place 16 raspberries around the circumference of the cake top. Place a raspberry in the center of the cake top. Add the chocolate leaves around the center raspberry as desired. If needed, raspberries and chocolate leaves can be attached to the cake top with the help of a small amount of melted chocolate. Serve with whipped cream if desired.
Candy
Winner: Virginia Fays
Chocolate Orange Truffles
1 pound Dove dark chocolates
8 drops of orange candy oil
¼ cup cocoa powder
1 ½ pounds bittersweet chocolate, to be tempered
Melt the Dove dark chocolate in the top of a double boiler over hot, not simmering water, stirring frequently with a rubber spatula to ensure even melting. In a one-quart sauce pan over medium heat, bring the cream to a boil. Remove both pans from the heat, remove the top pan from the double boiler and wipe it dry, pour the cream into the melted chocolate, and stir together until thoroughly blended; add orange oil; stir well. Transfer mixture to a bowl, cover, let cool to room temp; chill in fridge until thick but not stiff (2-3 hours). Line two baking sheets with parchment or waxed paper. Using a melon baller, scoop out the truffle cream into one-inch balls, and drop onto prepared sheet. Cover mounds with plastic wrap and chill in the freezer for two hours, or in the fridge for 6 hours. Dust your hands with cocoa powder and roll the mounds into balls. Cover and chill the truffle centers for another two hours in the freezer. Melt and temper the 1 ½ pounds of bittersweet chocolate. Line two more baking sheets with parchment or waxed paper. Remove the truffle centers from the freezer one sheet at a time. Place a truffle center onto a tablespoon or dipper, cover with tempered chocolate with another spoon, gently roll back and forth between spoons to cover; lift truffle with a butter knife and transfer to prepared pan. Decorate right away, before the truffle “dries.” Let the truffles set at room temp or chill in fridge for 10-15 minutes. When they are set, place them in paper candy cups. Truffles will keep for two months in the freezer when kept in a tightly covered container wrapped in several layers of aluminum foil. Best served at room temperature.
Quick tempering method: Chop 1 ½ pounds of chocolate into very small pieces and set aside ½ pound. Melt the remaining 1 pound in the top of a double boiler over hot, not simmering water, stirring frequently with a rubber spatula to insure even melting. The chocolate should not exceed 120 degrees F or 110 degrees for white chocolate, or it will burn. Remove the double boiler from the heat, then remove the top pan of the double boiler and wipe it dry. Stir in the remaining chocolate in three to four batches, making sure that each batch is completely melted before adding the next. When all the chocolate has been added, the chocolate is tempered. NOTE: Water is the enemy of chocolate—keep water away at all times!
Cheesecake Creations
Winner: BHSS Advanced Foods Class: Ellie Richardson, Rachel Schultz, Jane Ensley, Madi Goldin, Kelsey Kent
Triple Threat Cheesecake
Crust
2 ½ cups chocolate graham cracker crumbs
2 tablespoons sugar
6 tablespoons melted butter
Mix well and press into bottom of 9 inch greased spring form cake pan. Freeze for 10 minutes.
White chocolate layer
20 ounces of cream cheese (at room temperature)
1 cup sugar
3 eggs (at room temperature)
8 ounces of white chocolate chips (melted)
1 teaspoon vanilla
¼ cup sweetened condensed milk
2 tablespoons flour
2 tablespoons cornstarch
Beat cream cheese until fluffy and add the sugar. Beat until sugar is mixed well. Add eggs one at a time, beating after each addition. When chips are melted beat them into the cheese mixture. Add the vanilla, condensed milk, flour and cornstarch and mix well. Do not over beat. Pour the mixture into the crust and refrigerate while you do the next layer.
Chocolate layer
20 ounces cream cheese (at room temperature)
1 cup sugar
3 eggs (at room temperature)
8 ounces of milk chocolate chips (melted)
1 tablespoon vanilla
¼ cup sweetened condensed milk
2 tablespoons flour
2 tablespoons cornstarch
Follow the same directions as the white chocolate layer. Pour the chocolate layer over the white chocolate layer. Bake at 350 degrees for 1 hour and 15 minutes. Cool slowly and chill completely. Remove spring form sides of pan.
Frosting layer
½ cup butter (softened)
2 cups powdered sugar
½ cup cocoa
1 teaspoon vanilla
Beat all ingredients together until fluffy. Set aside until cheesecake is chilled. Frost top of cheesecake with layer of chocolate frosting.
Restaurants
Winner: Bloomingfoods: Jackie Howard
Femme: Chocolate & Spice, and Everything Nice
Pies & Anything Else
Winner: Bjorn DelaCruz
Chocolate Mousse
5 ounces bittersweet chocolate, finely chopped
2 tablespoons unsalted butter
2 tablespoons espresso or very strong coffee
1 cup cold heavy whipping cream
3 large eggs, separated
1 tablespoon sugar
(Optional) berries, mint, and extra whipped cream
Whip the cream to soft peaks, then refrigerate. Combine the chocolate, butter and espresso in the top of a double boiler over hot water, stirring frequently until smooth. Remove from the heat and let cool until the chocolate is just slightly warmer than body temperature. It should feel warm. Once the melted chocolate has cooled slightly, whip the egg whites in a medium bowl until they are foamy and beginning to hold a shape. Sprinkle in the sugar and beat until soft peaks form. When the chocolate has reached the proper temperature, stir in the yolks. Gently stir in about one-third of the whipped cream. Fold in half the whites just until incorporated, fold in the remaining whites, and finally the remaining whipped cream. Spoon or pipe the mousse into a serving bowl or individual dishes. Refrigerate for at least 8 hours. (The mousse can be refrigerated for up to a day.) Serves 5-8 depending on the size of the servings.
Cookies
Winner: Angela Berzins
Cocoa Kiss Cookies
1 cup butter (2 sticks)
2/3 cup sugar
1 teaspoon vanilla
1 2/3 cup flour
¼ cup cocoa
1 cup chopped nuts (optional)
1 package (approximately 36) Hershey Hugs (or Kisses)
Confectioner’s sugar
Cream together butter, sugar, vanilla. In a separate bowl, combine flour and cocoa and stir together. Gradually blend dry ingredients into butter mix. Add nuts. Form into a ball, wrap in plastic wrap and chill for an hour or so, or until firm. Preheat oven to 375 degrees F. Scoop tablespoon of dough and form around each candy, then roll each into a 1 inch ball. On un-greased cookie sheet, bake 10-12 minutes. When cool, shake cookies (a few at a time) in a zip lock bag of confectioner’s sugar.
Enjoy!
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