INGREDIENT SPOTLIGHT

the luxury of

Take holiday indulgence to new heights

written by susan reid • recipes by amy guittard and the king arthur flour test kitchen photographed by erica allen • food styling by liz neily

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ich and compelling, smooth and sensual, DARK TO LIGHT CREAM QUESTIONS chocolate holds an unassailable place in our Milk or truffles require a slightly different proportion of Heavy cream is 36% , while whipping imaginations. No other food holds the same chocolate to cream. Milk and white chocolate contain fewer cream is 30% fat. If you’re using a (cocoa powder and from the bean), and as a result are softer chocolate with a lower percentage of R sort of status, something that nourishes our when mixed with cream. If you want to make milk or white chocolate cocoa solids, it’s better to use whipping emotions as much as our bodies. Chocolate—in all its truffles, decrease the heavy cream to 1 cup. cream instead of heavy cream. The forms—is woven through our concepts of seduction, chocolate mixture will be firmer when chilled, making it easier to scoop and roll romance, indulgence, and reward. Good-quality chocolate without melting. is an occasion all by itself. That’s why bakers reach for it when it’s time to pull out all the stops. TOP SHELF For an upscale touch, a bit of liqueur As much as chocolate has captured the hearts of bakers enhances good chocolate wonderfully. everywhere, the world of chocolate is vast, with an array of Add a tablespoon of Grand Marnier for varieties that can be as dizzying as they are decadent. We a hint of orange, brandy for richness, spent some time with the at Guittard to learn more Frangelico for smooth hazelnut flavor, or framboise for a little fruitiness. Truffles about different , the recipes to best show with liqueurs are better once they’ve had them off, and the flavors to pair alongside them. We’re sharing a few days to sit in an airtight container some of those recipes here, each designed to highlight a specific at cool room temperature; this lets the flavors meld. chocolate’s characteristics. Give them a try, and treat yourself to one of life’s greatest luxuries.

Chocolate Truffles YIELD: 2 TO 3 DOZEN This elegant treat is surprisingly simple to make. Package them in a pretty box for a fancy handmade holiday gift.

2 cups (12 ounces) semisweet or bittersweet chocolate, chopped 1 1/2 cups (12 ounces) heavy cream 1 teaspoon extract or other flavoring cocoa powder, for rolling

Place the chocolate in a large heatproof bowl. In a medium saucepan, heat the cream to a full boil. Pour the hot cream over the chocolate and let the mixture sit for 2 minutes to soften the chocolate. Whisk together until smooth and silky. Stir in the vanilla (or other flavoring). Pour the chocolate mixture into a shallow dish or pan and refrigerate until firm (it should be the consistency of soft clay). This will take at least 1 hour in a metal pan and up to 2 1/2 hours in a glass pan. Once it is chilled and set, scoop 3/4˝ balls (a teaspoon scoop is helpful here) and roll the balls between your palms to give them a nice round shape. The heat of your hands will soften the truffles slightly. Immediately roll the truffles in cocoa powder, then place them on a parchment-lined tray. Refrigerate immediately to firm up before packaging or placing on a serving dish.

NUTRITION INFORMATION PER SERVING (2 truffles, 39g): 170 calories, 2g , 11g , 14g fat, 2g fiber, 9g saturated fat, 0g trans fat, 20mg cholesterol, 5mg sodium, 8g , 0mg vitamin C, 10mg , 2mg .

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Chocolate Coconut Panna Cotta YIELD: 6 SERVINGS This silky, smooth, and rich is a perfect vehicle to show off the nuanced 1 flavors of very good . 1 1/2 cups (12 3/4 ounces) coconut milk or heavy cream 1 1/2 teaspoons unflavored gelatin Percentage (%) 2 tablespoons (7/8 ounce) The portion of finished / cup (4 ounces) milk chocolate chocolate that came directly 2 3 from the cacao bean. It can 1 teaspoon vanilla extract include both cocoa solids (finely ground beans) and Pour the coconut milk (or cream) into a medium saucepan and sprinkle the cocoa butter. Higher percent gelatin over the top. Let sit for 10 minutes. Add the sugar and chocolate are typically less Bittersweet Chocolate and whisk over medium-low heat until the gelatin dissolves and the sweet, since there’s less room Must contain 35% (finely chocolate melts. Remove from the heat and stir in the vanilla. for sugar as the amount of 2 ground cacao beans), with added cocoa cacao bean increases. butter and sugar in varying amounts. Set a strainer over a large bowl and pour the chocolate mixture into the strainer. Use a rubber spatula to press the mixture through the strainer. Pour the strained mixture into six 1/3-cup molds, ramekins, or small heatproof bowls. Cover with plastic wrap and refrigerate for at least 2 hours, or up to 12 hours. To unmold, set the molds in a bowl of warm 5 water for 1 minute, then invert onto serving plates, tapping the base of the mold until the panna cotta releases. Serve chilled.

NUTRITION INFORMATION PER SERVING (85g): 230 calories, 3g protein, 18g carbohydrates, White Chocolate 18g fat, 1g fiber, 15g saturated fat, 0g trans fat, 0mg cholesterol, 20mg sodium, 15g sugars, 2mg vitamin C, 1mg iron, 4mg calcium. Must contain at least 20% cocoa butter and 14% milk, with added vanilla and sugar in varying amounts. Since it yourchocolate guide to contains no chocolate liquor, GOT MILK? it’s not technically chocolate. Milk chocolate sold in the United States is required to contain at least 10% cocoa solids, which means the remaining 90% is mostly milk and sugar. A better-quality milk chocolate will have more cacao in it, giving it a more complex and intriguing flavor. We love Guittard’s organic milk chocolate wafers, which are 38% cacao with delicious fruity, malty notes.

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Semisweet Chocolate Must contain at least 35% chocolate liquor, with more sugar than bittersweet. Chocolate chips tend to have less cocoa butter than other shapes, and often have added , which helps them hold their shape during the heat of baking. Beware using chips when chopped chocolate is called Milk Chocolate for; their altered fat content can Must contain at least 10% chocolate change the recipe’s results. 4 liquor and 12% milk, with added cocoa butter and sugar in varying amounts.

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chocolatiers Macadamia White Chocolate Tart For the crust: Place the nuts in the bowl of a food processor with 1/2 cup of the flour. Pulse until the nuts are finely ground, but not so much that YIELD: ONE 9˝ TART conversations with they begin to make a paste. Simple and elegant, this tart features a creamy white chocolate and mascarpone filling in a buttery macadamia shortbread crust. In a large mixing bowl, cream together the butter and sugars until fluffy. and we were also the first to introduce single- S: So single-origin chocolates are more Add the vanilla and beat to combine. Scrape the sides and bottom of the origin chocolates to the U.S. market. While challenging to produce? bowl. Mix in the salt, remaining flour, and /flour mixture. The mixture both of those are now commonplace, at the CRUST D: Single-origin chocolate has the distinct will look dry and crumbly at first, but keep mixing and it will come together heart of each is our ongoing habit of merging flavor of the place where it’s grown. 1/2 cup (2 5/8 ounces) macadamia nuts to form a stiff dough. Press the dough into and up the sides of an ungreased tradition with innovation. The beans themselves, and how they’re 1 1/4 cups (5 1/4 ounces) King Arthur Unbleached 9˝ tart pan. Chill for 30 minutes while you preheat the oven to 375°F. It really is all about exploring the beautiful All-Purpose Flour, divided processed, are where the differences lie. After Prick the chilled tart dough all over with a fork, then line the shell with diversity of flavor, and recognizing the harvest, beans can be over-fermented, under- 6 tablespoons (3 ounces) unsalted butter, softened parchment and pie weights or dried beans. Place the tart pan on a baking connection between the cultivation of the fermented, or not dried properly. It’s similar to 1/4 cup (1 3/4 ounces) granulated sugar sheet and bake for 15 minutes. beans at the farm to the ingredients we source : better beans, better processing, better to the finished product we craft. It’s this / cup (1 ounce) confectioners’ sugar Remove the pan from the oven, remove the weights and parchment, and chocolate. 14 evolution of artistry that makes it all work, return to the oven for 12 to 15 more minutes, until the center is golden 1/2 teaspoon vanilla extract and the kitchen is where it comes to life. S: Do you have favorite preparations for each brown. Remove from the oven and cool completely. 1/4 teaspoon salt kind of chocolate? What do you bake with For the filling: Heat the heavy cream to a simmer and pour over the each to really show them off? FILLING white chocolate in a medium bowl. Let sit for 2 minutes, then whisk until D: I like to mix white chocolate chips into completely smooth (the mixture will look thin). Chill for 1 hour. 6 tablespoons (3 ounces) heavy cream Donald Wressell (pictured below) is scones with pecans and dried pears. I use our 38% wafers (which have some and 3/4 cup (4 1/2 ounces) chopped white chocolate or white chocolate chips For the garnish: While the filling chills, melt all but 1 tablespoon of the Guittard’s executive chef and white chocolate over very low heat. Stir until smooth, remove from the coconut flavors) in work, for 1 cup (8 ounces) mascarpone heat, and add the remaining tablespoon of white chocolate. Stir until all of director of the Guittard Chocolate pots de crème, and in gelato. Semisweet goes Studio, which runs workshops and into , of course, and lighter GARNISH the chocolate is melted, then use to dip the whole macadamia nuts. Place the dipped nuts on parchment and refrigerate to set the chocolate. Amy Guittard is the fifth generation hands-on classes for professionals. and creams. Most home baking recipes do well 1/3 cup (2 ounces) chopped white chocolate with a chocolate that’s about 63%, like our To assemble: Whip the chilled cream/white chocolate mixture until it and first woman from the Guittard 1/2 cup (2 5/8 ounces) whole macadamia nuts Sift: What can you tell home bakers about semisweet chips. thickens and the color changes from ivory to white. Add the mascarpone family to join the business, which was white chocolate shavings and whip for 30 to 60 seconds, until evenly combined. Spread the filling percentage labels on chocolate? I use bittersweet chocolate in mousses, which started in San Francisco in 1868 by in the cooled shell. Top the edge of the tart with white chocolate-dipped Donald: Our 91% bar is our biggest seller. The usually have an equal amount of cream and macadamia nuts and white chocolate shavings. her great-great-grandfather Etienne. higher the percentage, the less room in the chocolate by weight. The bittersweet chocolate helps cut through the richness of the cream. NUTRITION INFORMATION PER SERVING (1 slice, 1/10 of tart, 60g): 310 calories, 4g protein, Amy took the time to talk with us bar for sugar or other additives. Chocolate is 24g carbohydrates, 24g fat, 2g fiber, 9g saturated fat, 0g trans fat, 30mg cholesterol, 65mg sodium, a blend of cocoa solids and cocoa butter. The 11g sugars, 0mg vitamin C, 8mg iron, 4mg calcium. about some of Guittard’s chocolates. S: How do you design a new chocolate product? solids affect flavor, and the cocoa butter affects D: I’m on the tasting panel when we develop mouthfeel and consistency. Blending chocolate Sift: What’s your “special occasion” chocolate? new chocolates, but the concepts come from is a way to smooth out the ups and downs of Gary Guittard. Whatever we do, we always put Amy: Every occasion is special and there’s a the harvest to give a more consistent product. chocolate for all of them. I really love our 72% our best bud forward! Quetzalcoatl and our Hawaiian Estates. For milk chocolate, I have to go with our organic 38% for pure heaven. S: What do you bake with it? “It’s similar to coffee: better beans, better A: I love getting creative with different types of chocolate for different recipes. Chocolate processing, better chocolate.” can be an intimidating ingredient, and the goal is to help home bakers understand the basics, so they can make informed choices when exploring a recipe. The Guittard Chocolate Cookbook was written with that in mind. A single-origin chocolate can make a brownie taste completely different than a chocolate made from a blend of beans would. I usually make the Pumpkin recipe with our semisweet chips, but every once in a while I’ll use our 63% chips, which delivers a totally different eating experience. S: What’s the most exciting chocolate product your family has created? A: We were the first to develop a milk chocolate baking chip in the late 1950s, DONALD WRESSELL AND COCOA NIBS BY AUDREY MA AMY AND HER GARY FATHER BY GUITTARD CHOCOLATE COMPANY

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Deep Dark Fudgy Brownies Chocolate Midnight Pie Use a food processor to pulse together the espresso powder, cornmeal, and chocolate chips until the mixture is the texture of coarse meal. Stir YIELD: ONE 8 OR 9 SQUARE PAN YIELD: ONE 9 PIE ˝ ˝ ˝ into the filling, then pour the filling into the crust. Rich, dark, and moist, these brownies rely on oil instead of butter for an Dark magic! This luxurious pie makes its own chocolate-sugar topping as it bakes. extra-fudgy texture. A dollop of chocolate-infused whipped cream takes it over the top. Bake the pie for 45 minutes, adding a crust shield after 20 minutes (or use the method in the sidebar). The center may look pretty soft; as long as / cup (2 ounces) Dutch-process cocoa its temperature has reached 165°F when measured with an instant-read 2 3 CRUST 1 1/ cups (10 1/ ounces) granulated sugar thermometer, the pie is done. 2 2 1 1/4 cups (5 1/4 ounces) King Arthur Unbleached All-Purpose Flour 1/ cup (2 ounces) confectioners’ sugar Remove the pie from the oven, cool to room temperature, then cover 2 1/4 cup (1 ounce) confectioners’ sugar loosely and refrigerate overnight before serving. 3/4 teaspoon salt heaping 1/4 teaspoon salt NUTRITION INFORMATION PER SERVING (1 slice, 1/10th of pie, 107g): 390 calories, 6g protein, 1 cup (4 1/ ounces) King Arthur Unbleached All-Purpose Flour 56g carbohydrates, 17g fat, 2g fiber, 10g saturated fat, 0g trans fat, 105mg cholesterol, 150mg sodium, 4 6 tablespoons (3 ounces) cold unsalted butter 40g sugars, 0mg vitamin C, 1mg iron, 4mg calcium. 1 / teaspoons espresso powder 1 2 1/ teaspoon espresso powder 1 cup (4 ounces) chopped toasted pecans or walnuts (optional) 4 3 to 5 tablespoons (1 1/ to 2 1/ ounces) cold milk or cream 1 cup (6 ounces) semisweet chocolate chips 2 2 1/2 cup (3 1/2 ounces) FILLING WHIP IT 2 tablespoons (1 ounce) water or cold brewed coffee 1/4 cup (2 ounces) unsalted butter, softened Plain whipped cream is a wonderful complement to this pie, but if you believe 3 large eggs 1 1/2 cups (10 1/2 ounces) granulated sugar more chocolate is better, try this: whisk together 1/2 teaspoon of espresso 1/ teaspoon salt powder, 2 tablespoons Dutch-process cocoa, 1 tablespoon black cocoa, and Preheat the oven to 350°F. Lightly grease an 8˝ or 9˝ square pan. 4 2 tablespoons confectioners’ sugar in a medium heatproof bowl. Bring 1 / cups 4 large eggs 14 In a large bowl, whisk together the cocoa, sugars, salt, flour, espresso heavy cream to a simmer and pour over the mixture, whisking until smooth. / cup ( / ounce) Dutch-process cocoa powder, nuts (if using), and chocolate. Stir in the oil, water (or coffee), 14 34 Stir in 1 teaspoon of vanilla extract and chill thoroughly before whipping. and eggs, mixing until combined. 2 tablespoons (1 ounce) coffee liqueur or strong brewed coffee, cooled ON THE EDGE Spread the batter in the prepared pan, smoothing the top. 1 tablespoon cold milk or cream 1 teaspoon vanilla extract The sugar in the pie crust isn’t just delicious, it helps to ensure the crust Bake for 33 to 35 minutes for the 9˝ pan, or 40 to 45 minutes for the will caramelize as it bakes. If you don’t have a pie crust shield, fold foil into 1 teaspoon espresso powder 8˝ pan. Test for doneness by inserting a paring knife in the center. If it’s 2˝ wide strips and place it around the edge of the pie before putting the pie coated with batter, give the brownies another 5 minutes and test again. 2 tablespoons (5/8 ounce) cornmeal in the oven. After baking for 20 to 25 minutes, carefully remove the foil to The tip of the knife should come out with moist crumbs clinging to it. 2/3 cup (4 ounces) semisweet or bittersweet chocolate chips allow the edge of the crust to color evenly. This technique is much easier When done, remove the brownies from the oven and cool on a rack for and safer than wrestling with foil partway through the baking time. at least 1 hour before cutting. For the crust: In a large bowl, whisk together the flour, sugar, and salt. Cut the butter into the dry ingredients until the mixture is unevenly crumbly, NUTRITION INFORMATION PER SERVING (one 2˝ square, 69g): 300 calories, 4g protein, 38g carbohydrates, 16g fat, 3g fiber, 3.5g saturated fat, 0g trans fat, 35mg cholesterol, 125mg sodium, with some dime-sized pieces remaining. 28g sugars, 0mg vitamin C, 2mg iron, 2mg calcium. Stir the espresso powder into 1 tablespoon of the milk (or cream). Sprinkle over the dry ingredients. Add up to 4 tablespoons of extra milk (or cream), 1 tablespoon at a time, stirring to moisten the mixture. Squeeze a handful; if it holds together without crumbling, you’ve added enough. THE HEIGHT OF DECADENCE Shape the dough into a disk about 1˝ thick, wrap in plastic, and refrigerate Why give two pan sizes? To give you more options. If you for at least 1 hour, or up to 12 hours. like a taller brownie, use the smaller pan. If you’re looking for larger, thinner squares to sit under a scoop of , When you’re ready to make the pie, preheat the oven to 350°F. reach for the 9˝ pan. Roll the dough out to a 12˝ circle. Transfer to a standard 9˝ pie pan (not deep dish) that’s at least 1 1/4˝ deep. Trim and crimp the edges, then chill the crust while you make the filling. For the filling: In a large bowl, beat together the butter, sugar, and salt until smooth. Add the eggs one at a time, mixing at low speed until each is absorbed before adding the next. Stir in the cocoa, liqueur (or coffee), milk (or cream), and vanilla.

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Chocolate Bread Pudding YIELD: ONE 9˝ SQUARE PAN Bread pudding is a classic . Adding cocoa powder to the traditional combination of challah, warm spices, and rich custard yields a decadent and impressive dessert. 1/2 cup (3 1/2 ounces) sugar 1/4 cup (3/4 ounce) Dutch-process cocoa 1 1/2 teaspoons ground cinnamon 1/4 to 1/2 teaspoon ground cardamom, to taste 3 large eggs + 2 large egg yolks 1 cup (8 ounces) whole milk 1 1/2 cups (12 ounces) heavy cream 1 teaspoon vanilla extract 5 cups (10 ounces) cubed, day-old challah

Preheat the oven to 350°F. Butter a 9˝ square pan. In a small bowl, mix together the sugar, cocoa, cinnamon, and cardamom. Set aside. In a large bowl, beat the eggs and egg yolks. Whisk in the sugar mixture until combined. Stir in the milk, cream, and vanilla. Add the challah, folding in the cubes with a rubber spatula until thoroughly coated. Pour the mixture into the prepared pan. Bake for 40 to 45 minutes, or until the custard is set. Remove from the oven and cool completely before cutting into squares to serve.

NUTRITION INFORMATION PER SERVING (one 2˝ square, 71g): 177 calories, 4g protein, 15g carbohydrates, 11g fat, 1g fiber, 6g saturated fat, 0g trans fat, 91mg cholesterol, 77mg sodium, 7g sugars, 1mg vitamin C, 1mg iron, 44mg calcium.

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