September 2013 Blog Posts (5)

Chocolate, Chocolate Chip Cannoli

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



Cannoli originated in Sicily, at the southern tip of Italy. Kind of like an Italian cheesecake in a tube, it is an essential part of Sicilian culture. Throughout the years cannoli has become as popular in America as they are in Italy.

Cannoli has two parts—the tube-shaped…

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Added by Ed Engoron on September 30, 2013 at 12:36pm — 1 Comment

From Rome With Love

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



The earliest known reference to “French” toast is actually found in the Apicius, a collection of Roman recipes written in ancient Latin or Vulgar dating back to the 4th century. The recipe directs the “house slave cook” to soak the bread in milk—not eggs—although the ancient…

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Added by Ed Engoron on September 20, 2013 at 6:30pm — 1 Comment

A Wicked Fondant Red High Heel Tutorial!

I have been blessed with so many of my readers enjoying my Purple Passion Fondant High Heel Shoe tutorial and requesting if I would create a video. I have put this video…

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Added by Bobbie Noto on September 19, 2013 at 11:19am — No Comments

The ChocolateDoctor's Chipotle-Chocolate Crackers

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



I like to think of these as richly dark and delightfully crisp chocolate crackers, but with a nice firm spicy finish at the end—a rather delightful surprise and satisfying little burn on the back of your tongue. It’s the kind of heat that will get your attention and perk up your…

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Added by Ed Engoron on September 13, 2013 at 5:43pm — No Comments

The ChocolateDoctor’s Almost, But Not Quite A Baby Ruth® Candy Bar

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



It was in the late ‘60’s. Jim Jordon and I hopped on to a United Airlines plane—…

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Added by Ed Engoron on September 6, 2013 at 5:54pm — No Comments

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