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Archive | cocoa nibs

Alison Sullivan’s Camino Verde, Ecuador Mousse Cake Recipe

January 28, 2020 by

Prairie chocolate mousse cake

The final night of our 2019 12 Nights of Chocolate event ended with this decadent and creamy classic layer cake, and we think it showcases our Camino Verde, Ecuador Ground Chocolate and Hacienda Azul, Costa Rica cocoa nibs really, really well. It was created by Alison Sullivan, the pastry chef at Prairie in SF; she and chef/owner Anthony Strong regularly use our chocolate on the menu. We love Prairie for more than just their desserts. It’s one of our favorites in the Mission for grilled modern and classic Italian. 

 

Make the Camino Verde, Ecuador Ganache

Melt the chocolate over a water bath using a rubber spatula, stirring frequently while melting. Once melted, remove the pan and bowl from the heat and keep the chocolate warm.

In a separate saucepan over medium heat, warm the cream with the sugar just enough to dissolve it. Add the salt.  

Blend about 2/3 of the cream and sugar into the chocolate. Add the remainder of the cream and work with a spatula to loosen the ganache. Smooth out the emulsion with an immersion blender.  

Blend in the butter in 3 parts. Then blend in the vanilla and the rum.

Cool the ganache to room temperature before using. Cover it with a layer of plastic wrap and refrigerate it at least 30 minutes but preferably overnight (note, however, that the ganache can be made up to four days ahead). If it’s thoroughly chilled, bring it to room temperature for about 30 minutes before using, or heat in a double boiler to pour over as a glaze. Makes 2 quarts.

 

Make the Chocolate Midnight Cake

  • 600g sugar
  • 332g all-purpose flour
  • 3/4 tsp kosher salt
  • 129g cocoa powder
  • 7g baking powder
  • 14g baking soda
  • 4-5 eggs, depending on size
  • 263 ml crème fraiche
  • 176 ml whole milk
  • 356 ml cold coffee
  • 11 ml pure vanilla extract
  • 85g unsalted butter, melted
  • 75g neutral oil, such as grapeseed or canola

Preheat the oven to 350 degrees Fahrenheit. Arrange the oven racks to fit three half-sheet pans.

Line 3 half-sheet pans  with parchment paper, then spray or lightly oil the parchment. Set aside.

In a large mixing bowl, sift the sugar, flour, salt, cocoa powder, baking powder, and baking soda together twice. 

In a separate medium bowl, whisk together the eggs, crème fraiche, milk, coffee, and vanilla. 

Make a well in the center of the dry ingredients and pour in half of the wet ingredients. Whisk vigorously to combine and beat out any lumps or pockets of dry ingredients. Whisk in the second half of the wet ingredients until thoroughly combined, then whisk in the butter and the oil.

Divide the batter evenly among the 3 pans. Bake the cake for 6 minutes, rotate the pans, and bake for 2-3 minutes more. The edges will begin to pull away from the sides, and the center of the cake will spring back to the touch.

 

Make the Roasted Cocoa Nib Syrup

Preheat oven to 350 degrees Fahrenheit.

On a rimmed baking sheet, roast the nibs until fragrant, about 10 minutes. 

In a medium saucepan, whisk together the water and sugar, then bring it to a boil. Keep covered until the nibs finish toasting. 

Remove from the nibs from the oven and add them to the hot syrup. Steep for 15 minutes, then strain and discard the nibs. 

Note that the syrup can be made up to one week ahead.

 

Make the Camino Verde, Ecuador Chocolate Mousse

In a large mixing bowl, melt the chocolate over a hot water bath using a rubber spatula, stirring frequently while melting. Once melted, remove the pan and bowl from the heat and keep the chocolate warm.

In a medium mixing bowl or stand mixer, whip the cream to soft peaks.

In a separate mixing bowl or in a stand mixer with a clean, dry whisk, whip the yolks until pale and doubled in volume. 

Clip a candy thermometer to the side of a medium saucepan. Combine two tablespoons of water with the sugar, stir to combine, and then boil the syrup until it reaches the firm ball stage of 248 degrees Fahrenheit (120 degrees Celsius). 

Pour the syrup in a slow stream into the whipped yolks, being careful not to get any sugar on the whisk.

Whisk the nib syrup into the melted chocolate, then whisk the yolk mixture into the chocolate.  

Carefully fold 1/4 of the whipped cream into the chocolate, then fold in half of the remaining cream. Fold in the remaining cream, making sure that the mousse is evenly incorporated.

 

Make the Hacienda Azul, Costa Rica Cocoa Nib Bavarian Cream

Preheat the oven to 375 degrees Fahrenheit.

In a rimmed baking sheet, roast the cocoa nibs until fragrant, about 15 minutes.  

Meanwhile, in a medium saucepan over medium heat, heat the milk and sugar until the sugar dissolves and the milk is steaming. Add the cocoa nibs, stir well, cool to room temperature, and then cover and chill overnight.

The next day, strain the milk from the nibs until you have 500 ml (discard the nibs and reserve the remainder of the infused milk for another use).

Bloom the gelatin in ice water and set aside.

Whip the cream until it forms soft peaks and set aside.

In a medium mixing bowl, whisk the yolks. In a medium saucepan, warm the infused milk until just steaming, then slowly stream it into the egg yolks while whisking vigorously to make a creme anglaise. Strain the anglaise back into the saucepan and cook over low heat, stirring often, until the mixture thickens and steaks across the bottom of the pot.

Add the softened gelatin to the anglaise and mix well. Once completely cool, but before it begins to set, gently fold in the whipped cream. Transfer to a container and chill overnight to set.  Makes 1 quart.

 

Assemble the Cake

Cover a half-sheet pan with parchment paper and add a 2” high extender. 

Pipe a1/2-inch layer of the mousse on the bottom of the pan. Cover with a sheet of Midnight cake.  Top the cake with a ¼-inch layer of the ganache, then add another layer of cake. Layer on a second ¼-inch layer of ganache, then top with a third sheet of cake. Wrap the layer cake and freeze it overnight.

The next day, release the pan extender and cut the cake into logs of desired width and length. Warm the rest of the ganache until it is pourable and pour it over the logs. Finish and decorate as you wish. Move the cake to the refrigerator for at least 3 hours, then let it come to room temperature about 30 minutes before slicing.

To serve, stir the Bavarian cream until it smooths out enough to fall from the spoon in thick ribbons. Spread a healthy amount of the cream onto the center of the plate, then top with a slice of a cake.

Angela Pinkerton’s Torta Caprese With Cacao Nib Gelato And Cherry Confitura

July 9, 2019 by

Pastry Chef Angela Pinkerton (Che Fico, Eleven Madison Park) is a talent, a creative force in pastry, and a friend. She has been there for us several times as a volunteer chef for our annual 12 Nights of Chocolate fundraiser for the SF/Marin Food Bank, and she recently joined us on a chef’s trip to the Dominican Republic to see how cacao is grown, fermented, and dried, and to learn how the chocolate-making process begins. While there, she visited Zorzal Cacao, and the gelato for this dessert takes inspiration from her visit to the origin. Angela tells us that steeping the nibs in cold milk and cream overnight helps extract, “the fruity perfume essence I remember from eating the raw cacao beans during the trip, and the toasty cocoa flavors we expect to enjoy.” Angela currently serves this dessert at Che Fico Alimentari as a memento to what she experienced with us in the DR.

Torta Caprese with Cocoa Nib Gelato

Time: 90 minutes active time, plus overnight steeping
Serves: 10-12

Make the TORTA CAPRESE

  • 1 ½ cups/180g walnuts
  • 4 cups/342g 70% Camino Verde, Ecuador ground chocolate 
  • ¼ cup/55g cocoa butter 
  • 6 ounces/165g unsalted butter 
  • 6 eggs, separated 
  • 1 ¾ cup/210g powdered sugar
  • 1 teaspoon/4g sea salt 
  • 2 Tablespoons dark rum or Maraschino (optional)

Grease a 9” round cake pan and line the pan with parchment, then grease the parchment.  Preheat the oven to 350°F.

Lightly toast the walnuts and let them cool. Chop the nuts until very fine. 

In a medium saucepan over a hot water bath, melt the chocolate, cocoa butter, and butter together. Remove from heat and stir the mixture until cools.

In a medium mixing bowl, whisk together the egg yolks, sugar, and sea salt until light and fluffy. 

In separate mixing bowl, whisk the egg whites until they form soft peaks.

Combine the cooled chocolate mixture with the yolks until thoroughly combined, then add the walnuts. 

Carefully fold in the egg whites in three batches; the batter may look broken, but it will smooth out once it’s fully incorporated. Stir in the rum or Maraschino, if using. 

Spread the batter evenly into the prepared cake pan. Bake for 25 minutes, or until a crust forms on top. (Note that a cake tester will not come out totally clean, but it shouldn’t have crumbs stuck to it. It will be coated in chocolate, but not gooey).

Cool the cake completely at room temperature. It can be served immediately or wrapped and chilled overnight. To remove the cake from the pan, quickly and evenly warm the pan on top of a burner or with a torch and invert the cake onto a plate. Peel off the parchment before cutting. For best results, slice the cake with a hot, clean knife.

Make the COCOA NIB GELATO

(Makes 1 quart. Note that you will need a thermometer and an ice cream maker.)

  • ¾ cup/100g Kokoa Kamili, Tanzania cocoa nibs
  • 1 cup/225g heavy cream 
  • 1 ½ cups/675g whole milk 
  • ½ cup/50g dried milk powder 
  • ¾ cup/155g sugar 
  • ¼ cup/38g dextrose

Lightly toast the nibs in a 350°F oven for 5-7 minutes just until you can smell the chocolate. Combine the hot nibs with the cream and milk and let them steep overnight. 

Strain the nibs from the milk and cream and heat the milk mixture to 104°F. 

Meanwhile, in a medium mixing bowl, whisk together the milk powder, sugar, and dextrose. 

Once the milk reaches temperature, whisk in the dry ingredients and continue to heat the milk until it reaches 185°F.

Remove from heat and cool the ice cream base in an ice bath, stirring often. You can cure the base in the refrigerator overnight. Spin the base in an ice cream machine following the manufacturer’s instructions and freeze until you’re ready to use it.

Make the CHERRY CONFITURA

  • 4 cups cherries 
  • ¾ cup/151g sugar
  • 1⁄2 teaspoon citric acid 
  • 1 Tablespoon dark rum or Maraschino 
  • 2 Tablespoons lemon juice 

Pre-freeze a metal mixing bowl.

Pit the cherries and cut them in half. In a medium saucepan, combine them with the sugar and then cook over medium-high heat until al dente, about 7 minutes. With a slotted spoon, remove the cherries and transfer them to a frozen bowl to stop the cooking. 

Continue to cook the remaining syrup until it thickens, about another 5-7 minutes. Pour the syrup into the bowl with the cherries and stir in the citric acid. Cool the bowl in the freezer for 15-20 minutes or until chilled and thickened. Add the rum or Maraschino and the lemon juice to thin the sauce as needed. Store in the refrigerator until ready to serve. 

Make the CANDIED WALNUTS 

(Makes about 1 pint)

  • 2 cups/300g walnuts 
  • 2 cups/500g water 
  • 2 cups/500g sugar 
  • kosher salt to taste

Chop the walnuts into bite-sized pieces, then sift out the dust. Bring the water and sugar to a boil, add the nuts, then reduce the heat to simmer. Cook for about 30 minutes, until the nuts have become semi translucent and saturated with sugar. 

Drain the nuts from the syrup and spread them in a single layer onto parchment-lined sheet trays. Sprinkle them lightly with the salt and bake in the oven at 300°F for 15-20min until the nuts are dry, brown, and toasted, stirring halfway through to prevent clumps. Cool completely, then store them airtight in a cool, dry place.

To assemble the dish:

Warm slices of the cake in a 425°F oven until hot to the touch, about 3-5 minutes. Spoon about 2 tablespoons of the cherry confitura on one side of the cake. Sprinkle on the candied walnuts and top with a scoop of the gelato. Serve immediately.

Chocolate Mochi Muffins Recipe

April 10, 2019 by

I used to live and work in Kamiyama-cho on the island of Shikoku in Japan. I watched rice grow from every window of my tiny apartment. I taught English in four elementary schools and two middle schools, and in addition to leading an adult English conversation group with the inspiring farmers of my rural community, I also sang in the town choir. I learned a lot in Japan, including a love of taiko drumming, a deepened sense of obsession for Hello Kitty, and an appreciation for food that feels uniquely Japanese. It was at this point in my life that I fell in love with mochi in all forms. I still dream about a particular mochi stuffed with fresh strawberries and whipped cream that I once at in an Osaka train station.

Lately, and here in the SF Bay Area, that mochi love continues. Hawaiian ono mochi rich with butter? Bring it. But the colorful, flavorful hybrid mochi muffins of Third Culture Bakery in Berkeley inspired me to incorporate our chef’s chocolate (also known as ground chocolate) and single-origin cocoa nibs into this decadent treat.

The texture is quite different than a regular muffin; dense, chewy, and rich. The flavor is chocolatey, nutty, and not too sweet, making them perfect for breakfast. Since it’s rice flour, these are also gluten-free.

This recipe was adapted from Snixxy Kitchen.

chocolate mochi muffins

Chocolate Mochi Muffins

Makes: 2 dozen muffins, Time: Under 2 hours
INGREDIENTS
  • 1/4 cup extra virgin coconut oil, melted, plus more for greasing the pans
  • 1/4 cup unsalted butter, melted and cooled
  • 4 cups mochiko sweet rice flour
  • 2 ½ cups dark brown sugar
  • 4 teaspoons baking powder
  • 2 teaspoons kosher salt
  • 4 large eggs, room temperature
  • 3 cups whole milk
  • 1 tablespoon vanilla extract
  • 2 cups Kokoa Kamili, Tanzania chef’s chocolate or ground chocolate
  • ½ cup Kokoa Kamili, Tanzania cocoa nibs (optional)
INSTRUCTIONS
  1. Preheat the oven to 350°F and center the oven rack.
  2. Grease the sides and the top of two 12-cup muffin tins with the coconut oil.
  3. In a medium mixing bowl, whisk together the sweet rice flour, dark brown sugar, baking powder, and salt.
  4. In a stand mixer or in a large mixing bowl, beat the eggs, then thoroughly blend in the coconut oil and the butter. Stream in the milk and the vanilla.
  5. Add a tablespoon or so of the dry ingredients to the wet ingredients and mix with a hand mixer until completely combined. In four batches, thoroughly combine the dry ingredients into the wet, making sure the ingredients are thoroughly combined.
  6. Stir the ground chocolate into the batter.
  7. Divide the batter among the prepared muffin cups, filling each cup almost all the way to the top.
  8. Sprinkle the tops of the muffins with the cocoa nibs, if using.
  9. Bake both tins together 40-50 minutes until the top is lightly brown and the muffin springs back when poked with a finger. Insert a toothpick into the thickest part of a muffin and make sure it comes out clean of raw batter.
  10. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  11. Enjoy immediately. Store the muffins in an airtight container, or wrap them well and freeze for at least three months.