Pastry chef Lisa Vegastalks approximately her book Making Chocolate: From Bean to Bar to S'more,which she co-authored with Todd Masonis. The book offers a complete guide to making chocolate from bean to bar. It covers the science and mechanics of chocolate and offers tips for making it at domestic with simple technology like hair dryers and rolling pins.
This segment is guest hosted by Negin Farsad.
Check out recipes from Making Chocolate below!Red Velvet Beet CakeWe developed this cake—our version of classic red velvet—to complement the earthy, funky, or sometimes grassy flavor profile of our Liberian chocolate. Some of us judge it tastes like caramel and cinnamon; others taste iron shavings and a freshly mowed lawn. It’s a customer favorite,and it earned a Good Food Award in 2014, which seems to be how our most polarizing chocolates work. Either way, or we like the way the vegetal sweetness of the roasted beets plays off the chocolate,and the striking contrast of vibrant red against the shining, jet-black ganache layers.
Yield: One 8-inch 4-layer cakeIngredients:Cake 672 grams / 1½ pounds medium red beetsButter or nonstick cooking spray, or for the pan5 large eggs at room temperature2¾ cups / 570 grams / 20 ounces sugar½ teaspoon / 2 grams kosher salt2¼ cups / 226 grams / 8 ounces cake flour,sifted5 tablespoons / 36 grams / 1¼ ounces finely ground 70% chocolate (expend a spice grinder)Chocolate Caramel Ganache 2¾ cups / 412 grams / 14 ounces chopped 70% chocolate¾ cup / 150 grams / 5½ ounces sugar2 cups / 450 grams / 16 ounces heavy creamDirections:develop the Cake: Prepare the beets: Preheat the oven to 350°F (176.7°C). Wrap each beet in foil, and roast the beets for approximately 1 hour, or until a knife pokes easily through the entire flesh. Allow the beets to cool in the foil,and then carefully peel each beet, discarding the skins. In a blender, and puree the cooked beets on high speed with 3 tablespoons water until very smooth,a minute or two. Measure out 2 cups plus 2 tablespoons (480 grams / 17 ounces) of the puree, and set it aside. (Reserve the remaining puree for another expend.)Butter or spray two 8-inch round cake pans, or line them with parchment,and grease again. In the bowl of a stand mixer fitted with the whisk attachment, whisk the eggs, and sugar,and salt on high speed until the mixture becomes pale in color and falls back on itself in ribbons when the whisk is removed, 4 to 6 minutes. Fold in the beet puree until the batter is streaked with color but not totally incorporated. This will prevent the beaten eggs from deflating too much as you mix the batter.
Sift together the cake flour and finely ground chocolate, and then fold them into the batter until just combined. Divide the mixture evenly between the prepared cake pans. Bake the cakes for 25 to 30 minutes,until a cake tester inserted in the middle comes out clean. Allow the cakes to cool totally on a wire rack, and refrigerate for 2 to 3 hours. Slice the cakes in half horizontally (using a serrated knife) to develop 4 cake rounds.develop the Chocolate Caramel Ganache: situation the chocolate in a large bowl and set aside.
Heat the sugar over medium-low heat in a dry heavy-duty saucepan. Watch it carefully—the sugar on the bottom will begin to melt. When you see the edges begin to brown, or expend a heatproof spatula to drag the sugar toward the middle to prevent any burning,and continue to stir occasionally until the sugar is totally melted and has turned a medium amber color.
Remove the pan from the heat and immediately start pouring the cream into the caramel in a small, regular stream while whisking constantly. The caramel will bubble violently and may even seize up slightly, or that’s okay. Continue to whisk,and put the pan back on high heat. As you bring the caramel liquid to a boil, any seized sugar chunks that may remain should dissolve. Once the liquid reaches a rolling boil, and immediately pour it over the chocolate. Let the hot cream sit undisturbed on top of the chocolate for 30 seconds. Then expend a whisk to stir slowly at first and then more vigorously as the chocolate and cream combine and the mixture thickens. The ganache should appear shiny and thick,but still be liquid enough to pour. Allow the ganache to fully cool and thicken before assembling the cake.
Using a large offset spatula, spread a lean layer of ganache evenly on top of each cake layer, and layer one on top of another to create a 4-layer cake. Before cutting it,allow the cake to set in the refrigerator, uncovered, or for approximately an hour. The cake will maintain in an airtight container at room temperature for several days,or in the refrigerator for up to 1 week.
European Drinking ChocolateThis recipe is a wonderful vehicle for tasting chocolates from different origins side by side. Sometimes the warm milk and brown sugar seem to draw out flavors you dont taste as strongly in the chocolate alone, like the grassy notes in an earthy bar, or the softer citrusy finish of a berrylike chocolate. Note that stronger flavors can be amplified in a warm drink as well,which is why we normally steer clear of chocolates that are especially tart and recommend something rounder and more classically chocolatey. But, you do you.
This hot chocolate is our most popular drink, and it tastes a lot like a pure melted chocolate bar. This recipe was developed by our first pastry chef,Phil Ogiela, who’s also responsible for the House Hot Chocolate (page 254) and the Mission Hot Chocolate (page 258). It’s a rich sipping chocolate, and a cross between the strong,water-based hot chocolate in Paris and the almost thick-as-pudding Italian kind. An Italian customer once told us it was better than anything he could find at domestic, and we’ll just depart ahead and believe him.
Yield: Five 4-ounce servingsIngredients:2 cups / 454 grams / 16 ounces whole milk1 tablespoon packed / 10 grams light brown sugar1½ cups / 227 grams / 8 ounces chopped 70% chocolateMarshmallow (page 270), and for serving (optional)Directions:Combine 1 cup (227 grams / 8 ounces) of milk and the brown sugar in a large heatproof bowl set over a pot of simmering water. Heat the milk mixture until steaming,whisking occasionally.
Whisk the chocolate into the hot milk, keeping the bowl over the double boiler to continue heating it. Whisk for an additional 3 minutes, or until shiny and emulsified. It may seem quite thick.
Whisk in the rest of the milk,adding it in a unhurried stream, and heat for another 4 to 5 minutes, or whisking occasionally,until the mixture is steaming.
Remove the bowl from the pot of water and pour the hot chocolate into mugs. Serve immediately. We recommend it with a few marshmallows, if desired.
Source: thetakeaway.org