Heat the cream to just a boil and pour
it over the chopped chocolate in a bowl.
Once the mixture comes to a rolling boil, pour
over the chopped chocolate in a large bowl and whisk smooth.
Not exact matches
Pull the bars from the freezer, pour the
chocolate over and let it set (it will set out of the freezer cos the bars are cold) then
chop them up and dive
in.
In a small saucepan, heat 120 ml / 1/2 cup heavy whipping cream and a small pinch salt until just simmering, then pour
over the
chopped chocolate.
I skipped on the bourbon but had some left
over dark
chocolate pb cups I
chopped into chunks and threw them
in.
Place the
chopped chocolate, kosher salt, and corn syrup
in a bowl and heat gently until 1/3 of the
chocolate is melted — do this
in short bursts
in a microwave or
over a double boiler.
Place the
chopped chocolate and butter
in a small heat - safe bowl and melt
in the microwave
in 30 - second bursts at 70 % power or
over a double boiler, stirring until melted and smooth.
To finish the torte: put the
chopped chocolate in a heatproof bowl and set the bowl
over a saucepan of simmering water.
To decorate, melt the white
chocolate in a heatproof bowl set
over a pan of barely simmering water, drizzle
over the loaf and sprinkle with the
chopped hazelnuts.
CONTENTS Why This Book Now 1 BASICS Gremolata 10 Aioli 10 Bagna Cauda 12 Salsa Verde 13 Chimichurri Sauce 14 Yogurt Sauce 16 Tzatziki 17 Tomatillo Salsa 18 Spiced Nut - Date Sauce 20 Buttermilk - Herb Dressing 21 Lemon - Garlic - Herb Dressing 24 Greenest Goddess Dressing and Dip 24 Applesauce 27 Sautéed Apples 28 Romesco Sauce 29 Quick Tomato Sauce 30 Chicken Stock 32 Ricotta Cheese 33 Cream Cheese Dough 36 Crème Fraîche 37 Preserved Lemons 39 Preserved Quince 42 5 - Day Sauerkraut 44 Quick Vegetable Pickles 49 Strawberry - Orange Jam 50 Blueberry Jam 51 Peach Jam 56 Quince Jelly 58 Apple Butter 60 Corn Tortillas 62 BREAKFAST AND BRUNCH Granola 68 Flax - Coconut Muffins 71 Banana Bread with Streusel Topping 74 Sour Cream Coffee Cake 76 Buckwheat Crêpes 77 Any Day Pancakes 82 Buckwheat Dutch Baby with Sauteéd Apples 83 Crispy Waffles 85 Popovers 86 Kuku Sabzi (Persian Vegetable and Herb Omelet) 88 Mollet Eggs with Avocado and Roe 92 APPETIZERS AND SNACKS Goat Cheese — Garlic Spread 98 Fig - Plum Compote 101 Stuffed Dates 101 Ceci Cacio e Pepe (Roasted Chickpeas with Cheese and Pepper) 103 Granola Bark 104 Cheese - and - Pepper Crackers 107 Gougères 110 Pissaladiere 112 Aguachile with Shrimp and Scallops 115 Chicken Liver Mousse 116 Socca (Chickpea Crisps) 118 Gravlax 120 SOUPS Ancho Pepper Soup 126 Cauliflower - Garlic Soup with Watercress Pesto 129 Billi Bi Soup with Saffron 131 Simple Crab Bisque 134 Black Bean and Ham Hock Soup 136 Stracciatella (Italian Egg Drop Soup) 138 Avgolemono (Greek Lemon Soup) 141 Kapusniak (Polish Cabbage and Sour Cream Soup) 143 Summer Greens Soup 144 SALADS, VEGETABLES, AND SIDES Vegetable Slaw 148 Fattoush with Country Bread 151 Treviso Salad 152 Kale and Cucumber Salad with Tahini - Lemon Dressing 153 English Pea, Pea Shoot, Fennel, and Goat Cheese Salad 154 Purple Salad 157 Celery Root and Citrus Salad 158 Romanesco Salad 160 Bacon, Lettuce, and Tomato Panzanella with Basil Salsa Verde 161 Chicken — Celery Root Salad 163 Tomato, Shelling Beans, and Cucumber Salad 164 Many Bean Salad with Preserved Lemon and Herbs 166 Dark Leafy Greens with Lemon - Garlic - Herb Dressing 168 Job's Tears Salad 169 Black - Eyed Peas, Ham, and Collards 170 Royal Corona Beans with Chimichurri Sauce and Smelts 172 Succotash 173 Roasted Fall Vegetables and Apples 175 Zucchini - Herb Fritters 178 Beets and Greens with Hazelnuts and Honey - Vinegar Dressing 181 Pan-Roasted Eggplant 182 Roasted Baby Eggplant with Yogurt Sauce 182 Masa Harina and Millet Cornbread 184 Whole - Loaf Cheesy Garlic Bread 186 Cheese and Corn Soufflé 188 Corn, Green Beans, and Parmesan 193 Sorghum and Corn «Risotto» 195 Restaurant Mashed Potatoes 197 Cottage Fries 198 Creamed Potatoes with Dill 200 Rösti Potatoes 201 Potato Gratin 203 Fried Potatoes and Roasted Oyster Mushrooms 206 Chris Kronner's Onion Rings and Tempura Vegetables 207 Brandade 209 MAINS Ricotta Dumplings 214 Spring Risotto 217 Seafood Salad with Lemon - Garlic - Herb Dressing 219
Chopped Salad of Salmon and Vegetables 220 One - Side Sautéed Salmon with Chive Butter Sauce 223 Hot - Smoked Salmon with Salsa Verde Cream Sauce 225 Seafood Stew with Aioli 227 Spatchcocked Roasted Chicken 228 Fried Chicken 233 Savory Bread Pudding with Wild Mushrooms and Bacon 237 Cider Caramel Pork Ribs 241 Pork
Chops in Mustard Sauce with Apples 243 Lamb Kofta (Spicy Lamb Skewers) 245 Dry - Rubbed Tri-Tip 249 Carbonnade à la Flamande with Celery Heart Salad (Flemish Beef Short Rib Stew) 254 Beef Daube (Beef Stew) 256 GATHERINGS Menus 260 Pan Bagnat 263 Eggplant Parmesan Gratin with Fresh Tomatoes and Quinoa 264 Holiday Turkey with Turkey Gravy 266 Carnitas 272 Porchetta 276 Leg of Lamb
over Potato - Onion Gratin with Mint Salsa Verde 279 DESSERTS Shortbread 284 Fresh Ginger Cookies 285
Chocolate - Buckwheat Madeleines 288 Pistachio Madeleines 290 Jam Bars 292 Walnut Pralines 294 Double
Chocolate Sorghum Brownies 296 Apple Beehive 297 Spiced Apple - Walnut Cake 300 Lemon Pound Cake 302 Cornmeal - Ricotta Upside - Down Cake 305 Teff Carrot Cake 308 Birthday Cake with Fluffy Milk
Chocolate Frosting 310 Tartine
Chocolate - Almond Cake 314 Mocha - Hazelnut Cake with Whipped Cream 317 Pavlova with Citrus and Stone Fruit 319 Blueberry Cobbler with Cornmeal Buttermilk Biscuit Topping 324 Apple Pie 328 Boysenberry Pie 331 Cherry - Frangipane Galette 332 Champagne Gelée with Strawberries 334 Dark
Chocolate and Toasted Almond Semifreddo 338
Chocolate Pots de Crème 340 Kabocha Custard 341 Flan 343 Lemon Pudding Cake 346 Persimmon Pudding 347 Catalonian Rice Pudding 349 Sticky Date Pudding with Hot Toffee Sauce 252 Candied Orange Peel 355 Fluffy Milk
Chocolate Frosting 357 Marshmallows 358
In a small, heat - proof bowl, place the butter and
chopped chocolate, and place
over a simmering pot of water, making sure the water doesn't touch the bottom of the bowl.
Place the butter and
chopped chocolate in a bowl
over a pan of simmering water to melt.
But if you decide to temper, Step One is to melt about 11 ounces (300 grams) of good quality, finely
chopped semi sweet or bittersweet
chocolate in a clean and dry heatproof bowl placed
over a saucepan of barely simmering water.
Roughly
chop dark
chocolate and place
in a double boiler, or
in a glass bowl
over boiling water on the stove.
In a small, heat - safe bowl, place the
chopped chocolate and butter, and place
over a pan of simmering (not boiling) water, making sure the bottom of the bowl doesn't touch the water.
Serves 1 2 tablespoons dark
chocolate,
chopped 1 teaspoon unsalted butter 1 cup milk 3 green cardamom pods, crushed with the back of a knife 1/2 teaspoon vanilla
In a small saucepan, heat milk and cardamom pods
over medium - low heat.
For
Chocolate Dipped Shortbreads: Place 3 ounces (90 grams) of the finely chopped chocolate in a heatproof bowl and place it over a saucepan of simmeri
Chocolate Dipped Shortbreads: Place 3 ounces (90 grams) of the finely
chopped chocolate in a heatproof bowl and place it over a saucepan of simmeri
chocolate in a heatproof bowl and place it
over a saucepan of simmering water.
Bring heavy cream to the brink of a boil
in a small saucepan on the stove, then pour
over chopped chocolate.
Melt the
chopped chocolate and coconut oil
in a heatproof bowl set
over a pot of simmering water.
Finely
chop the white
chocolate bar and melt it
in a glass bowl placed
over a simmering pot of water, stirring with a spatula.
White
chocolate, lime and candied kumquat truffles based on a truffle recipe from the gorgeous The Sweet Life: Desserts from Chanterelle 1/3 cup (80 ml) heavy cream 225g (8oz) good white
chocolate, finely
chopped finely grated zest of 1 lime 1 1/2 teaspoons lime juice heaping 1/3 cup finely
chopped candied kumquats * icing sugar or cocoa powder, for rolling Place cream and
chocolate in a heatproof bowl and melt
over a saucepan of simmering water, stirring until creamy and smooth.
Chocolate, pistachio and orange - blossom truffles slightly changed from Australian Gourmet Traveller 300g dark chocolate (58 % cocoa solids), coarsely chopped — I used 70 % 200 ml heavy cream 1 tablespoon orange - blossom water *, or to taste 1/2 cup (70g) pistachio kernels, lightly toasted and coarsely chopped 1/2 cup (45g) Dutch - process cocoa powder, sifted Combine chocolate and cream in a medium saucepan, stir over low heat until melted and smooth (4 - 5 minutes), stir through orange - blossom water and 50g pi
Chocolate, pistachio and orange - blossom truffles slightly changed from Australian Gourmet Traveller 300g dark
chocolate (58 % cocoa solids), coarsely chopped — I used 70 % 200 ml heavy cream 1 tablespoon orange - blossom water *, or to taste 1/2 cup (70g) pistachio kernels, lightly toasted and coarsely chopped 1/2 cup (45g) Dutch - process cocoa powder, sifted Combine chocolate and cream in a medium saucepan, stir over low heat until melted and smooth (4 - 5 minutes), stir through orange - blossom water and 50g pi
chocolate (58 % cocoa solids), coarsely
chopped — I used 70 % 200 ml heavy cream 1 tablespoon orange - blossom water *, or to taste 1/2 cup (70g) pistachio kernels, lightly toasted and coarsely
chopped 1/2 cup (45g) Dutch - process cocoa powder, sifted Combine
chocolate and cream in a medium saucepan, stir over low heat until melted and smooth (4 - 5 minutes), stir through orange - blossom water and 50g pi
chocolate and cream
in a medium saucepan, stir
over low heat until melted and smooth (4 - 5 minutes), stir through orange - blossom water and 50g pistachios.
White
chocolate cupcakes with candied kumquats slightly adapted from the always beautiful and so delicious Bon Appetit Desserts Candied kumquats: 1/2 cup (120 ml) water 1/2 cup (100g) superfine sugar 12 kumquats, sliced and seeded Cupcakes: 225g (8oz) high - quality white
chocolate,
chopped 1 3/4 cups (245g) all purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup (200g) superfine sugar 3/4 cup (1 1/2 sticks / 170g) unsalted butter, room temperature 1 tablespoon vanilla extract 3 eggs 1/2 cup (120 ml) canned unsweetened coconut milk Frosting: 125g (4 1/2 oz) high - quality white
chocolate,
chopped 168g (6 oz) cream cheese, room temperature 6 tablespoons (84g) unsalted butter, room temperature 1/4 cup (35g) icing sugar, sifted 1/2 teaspoon vanilla extract pinch of salt Start by making the candied kumquats: stir water and sugar
in small saucepan
over medium heat until sugar dissolves.
1) Blanch the almonds if necessary (this will take a while) 2)
Chop chocolate into small pieces 3) Pre-heat oven to 180 deg cel 4)
In a dry skillet, toast almond
over low heat until they start to brown and turn fragrant.
TIP: I always have caramel and
chocolate sauce
in my fridge; it keeps for quite a while.
CHOCOLATE DRIZZLE: Place the butter and
chopped chocolate in a double boiler (or
in a heat safe dish
over a pot of boiling water).
Sift the cocoa powder
over the egg mixture and sprinkle
in the
chopped chocolate.
Milk
Chocolate Ice Cream with Reese Whoppers (Adapted Ice Cream Recipe from The Perfect Scoop but it was my idea to add the Reese Whoppers;)-RRB- Ingredients 3/4 cup milk chocolate and 1/4 cup semi sweet chocolate, finely chopped — the original recipe called for 8 ounces of milk chocolate 1 1/2 cups half and half 1 1/2 cups 2 % milk 3/4 cup sugar Big pinch of salt 4 large egg yolks 2 teaspoons vanilla — the original recipe called for Cognac, but we don't have fancy things like that at my house 1/2 cup Reese Whoppers, roughly chopped Directions Combine the chocolate and cream in a large, heatproof bowl and set over a saucepan of simmering water (I can't lie I just put it right in a saucepan over medium heat and skipped the simmerin
Chocolate Ice Cream with Reese Whoppers (Adapted Ice Cream Recipe from The Perfect Scoop but it was my idea to add the Reese Whoppers;)-RRB- Ingredients 3/4 cup milk
chocolate and 1/4 cup semi sweet chocolate, finely chopped — the original recipe called for 8 ounces of milk chocolate 1 1/2 cups half and half 1 1/2 cups 2 % milk 3/4 cup sugar Big pinch of salt 4 large egg yolks 2 teaspoons vanilla — the original recipe called for Cognac, but we don't have fancy things like that at my house 1/2 cup Reese Whoppers, roughly chopped Directions Combine the chocolate and cream in a large, heatproof bowl and set over a saucepan of simmering water (I can't lie I just put it right in a saucepan over medium heat and skipped the simmerin
chocolate and 1/4 cup semi sweet
chocolate, finely chopped — the original recipe called for 8 ounces of milk chocolate 1 1/2 cups half and half 1 1/2 cups 2 % milk 3/4 cup sugar Big pinch of salt 4 large egg yolks 2 teaspoons vanilla — the original recipe called for Cognac, but we don't have fancy things like that at my house 1/2 cup Reese Whoppers, roughly chopped Directions Combine the chocolate and cream in a large, heatproof bowl and set over a saucepan of simmering water (I can't lie I just put it right in a saucepan over medium heat and skipped the simmerin
chocolate, finely
chopped — the original recipe called for 8 ounces of milk
chocolate 1 1/2 cups half and half 1 1/2 cups 2 % milk 3/4 cup sugar Big pinch of salt 4 large egg yolks 2 teaspoons vanilla — the original recipe called for Cognac, but we don't have fancy things like that at my house 1/2 cup Reese Whoppers, roughly chopped Directions Combine the chocolate and cream in a large, heatproof bowl and set over a saucepan of simmering water (I can't lie I just put it right in a saucepan over medium heat and skipped the simmerin
chocolate 1 1/2 cups half and half 1 1/2 cups 2 % milk 3/4 cup sugar Big pinch of salt 4 large egg yolks 2 teaspoons vanilla — the original recipe called for Cognac, but we don't have fancy things like that at my house 1/2 cup Reese Whoppers, roughly
chopped Directions Combine the
chocolate and cream in a large, heatproof bowl and set over a saucepan of simmering water (I can't lie I just put it right in a saucepan over medium heat and skipped the simmerin
chocolate and cream
in a large, heatproof bowl and set
over a saucepan of simmering water (I can't lie I just put it right
in a saucepan
over medium heat and skipped the simmering water).
2 - Prepare espresso / coffee and
in a medium sized bowl, pour hot coffee
over chopped chocolate.
In a heat safe bowl, pour cream
over chopped chocolate.
Melt 3 ounces (90 grams) of
chopped white
chocolate and 1 teaspoon of vegetable shortening
in a small metal bowl placed
over a saucepan of simmering water.
Then mix
in 1/2 cup
chopped Reese's at the end and drizzle
chocolate over the top.
In a small saucepan
over very low heat, combine the
chopped chocolate, cream, powdered sugar and cocoa powder.
In the top of a double boiler or a metal bowl set
over simmering water, combine
chopped semisweet
chocolate and whipping cream.
Melt a generous cup of
chocolate chips or
chopped chocolate in a double boiler
over medium heat.
In a small, heat - safe bowl, place the chopped butter and chocolate and place over a small pot of simmering water, making sure the water in the pot doesn't touch the bow
In a small, heat - safe bowl, place the
chopped butter and
chocolate and place
over a small pot of simmering water, making sure the water
in the pot doesn't touch the bow
in the pot doesn't touch the bowl.
Make cookies: Put
chopped chocolates and butter
in a metal bowl and set bowl
over (not touching) simmering water
in a pot.
Meanwhile, make ganache: Put
chopped chocolate and cream
in a medium metal bowl and set bowl
over (not touching) simmering water
in a pot.
Melt 4 ounces
chopped bittersweet
chocolate in a double boiler or heatproof bowl set
over a pan of simmering water.
1) Pre-heat oven to 350 deg Fahrenheit (175 deg cel) 2) Generously grease a square or rectangle baking tin with butter 3) Place
chopped dark
chocolate in a heat - proof bowl 4) Melt butter
in a small pan and then pour melted butter
over chopped chocolate, stirring until
chocolate is completely melted 5) Add the sugar and mix well until sugar is dissolved 6) Add
in the eggs and beat well, followed by vanilla extract until well - combined 7) Gently mix
in the dry ingredients (almond meal, cocoa powder, baking powder and salt) 8) Pour batter into the greased baking tin, and spread out evenly 9) Sprinkle
chopped walnuts evenly
over the batter 10) Bake for 30 to 35 minutes or until a toothpick inserted
in the middle comes out clean 11) Remove from oven and allow to cool completely before cutting into squares
Then put 5 ounces (140 grams) of
chopped dark
chocolate and 1 teaspoon of shortening or butter
in a heatproof bowl, placed
over a saucepan of simmering water.
Place the
chopped chocolate and butter
in a small bowl set
over simmering water to begin the melting process, stirring occasionally until the
chocolate has melted completely.
To decorate, melt
chocolate in a double broiler, cover figolli with
chocolate and sprinkle
over some
chopped pistachio nuts or coconut.
Place the
chopped chocolate in a heatproof bowl and pour
over the hot cream.
For
Chocolate Dipped Biscotti: Place 4 ounces (120 grams) of the finely chopped chocolate in a heatproof bowl and place it over a saucepan of simmeri
Chocolate Dipped Biscotti: Place 4 ounces (120 grams) of the finely
chopped chocolate in a heatproof bowl and place it over a saucepan of simmeri
chocolate in a heatproof bowl and place it
over a saucepan of simmering water.
Chocolate ganache: In a heatproof bowl set over (but not touching) barely simmering water in a pan, occasionally stir 6 ounces chopped bittersweet or semisweet chocolate, 2 tablespoons whipping cream, 1 tablespoon corn syrup, and 1 tablespoon butter until chocolate is melted and mixture i
Chocolate ganache:
In a heatproof bowl set over (but not touching) barely simmering water in a pan, occasionally stir 6 ounces chopped bittersweet or semisweet chocolate, 2 tablespoons whipping cream, 1 tablespoon corn syrup, and 1 tablespoon butter until chocolate is melted and mixture is smoot
In a heatproof bowl set
over (but not touching) barely simmering water
in a pan, occasionally stir 6 ounces chopped bittersweet or semisweet chocolate, 2 tablespoons whipping cream, 1 tablespoon corn syrup, and 1 tablespoon butter until chocolate is melted and mixture is smoot
in a pan, occasionally stir 6 ounces
chopped bittersweet or semisweet
chocolate, 2 tablespoons whipping cream, 1 tablespoon corn syrup, and 1 tablespoon butter until chocolate is melted and mixture i
chocolate, 2 tablespoons whipping cream, 1 tablespoon corn syrup, and 1 tablespoon butter until
chocolate is melted and mixture i
chocolate is melted and mixture is smooth.
Chop the
chocolate in small pieces and melt
over low heat using a Bain Marie or double boiler, being careful not to burn it.
Heat the cream
in the microwave until it begins to boil then pour
over the
chopped chocolate stirring until completely melted and smooth.
Put a saucepan on boil with a heatproof bowl
over the top of it (not touching the water) and place your
chopped dark
chocolate in the bowl to melt
over low / medium heat.
CHOCOLATE DRIZZLE: Place the butter and chopped chocolate in a double boiler (or in a heat safe dish over a pot of boilin
CHOCOLATE DRIZZLE: Place the butter and
chopped chocolate in a double boiler (or in a heat safe dish over a pot of boilin
chocolate in a double boiler (or
in a heat safe dish
over a pot of boiling water).
Stir together 2 cups milk,
chopped Mexican
chocolate, and vanilla extract
in a saucepan
over low heat until
chocolate melts and mixture is smooth.