February 2014 Blog Posts (5)

The ChocolateDoctor’s St Paddy’s Day Guinness Stout Chocolate Cake With Guinness Chocolate Icing

Ed Engoron, Co-Founder of Choclatique Author of Ed Engoron's Choclatique, Running Press, 2011



I bet you’ll hear, “This is the best chocolate cake I've ever had!“ You'll hear comments like this and much more when you serve this ultra dark, rich chocolate cake with its luscious…

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Added by Ed Engoron on February 21, 2014 at 5:04pm — No Comments

The ChocolateDoctor’s Chocolate-Orange Valentine’s Dessert Pizza

Ed Engoron, Co-Founder of Choclatique Author of Ed Engoron's Choclatique, Running Press, 2011



There are now over 1500 recipes for dessert pizza on the internet. Some are made with real pizza dough and many are made with a cookie or…

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Added by Ed Engoron on February 6, 2014 at 7:33pm — No Comments

The ChocolateDoctor’s White Chocolate Cherry Valentine’s Cookies

Ed Engoron, Co-Founder of Choclatique Author of Ed Engoron's Choclatique, Running Press, 2011



White chocolate and cherries seem to belong together for Valentine’s Day, or is that just me? I love the combination of the red and…

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Added by Ed Engoron on February 5, 2014 at 7:45pm — No Comments

Cocoa-Miso Glazed Halibut

Ed Engoron, Co-Founder of Choclatique Author of Ed Engoron's Choclatique, Running Press, 2011



Japanese cuisine has developed over the past 2,000 years with strong influences from China and Korea. But it is only in the last 300-400 years that all the influences have come together to form what nowadays can be described as Japanese food culture.

The introduction of rice…

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Added by Ed Engoron on February 4, 2014 at 7:48pm — No Comments

The ChocolateDoctor’s White Chocolate Grasshopper

Ed Engoron, Co-Founder of Choclatique Author of Ed Engoron's Choclatique, Running Press, 2011



A grasshopper is made with crème de menthe. My White Chocolate Grasshopper is made with crème de menthe and white chocolate ganache. Crème de menthe is a mint-flavored liqueur. Its flavor is typically made with Corsican mint. It is available colorless and, most typically green.…

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Added by Ed Engoron on February 3, 2014 at 7:43pm — No Comments

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