Chocolate
Production:
Chocolate begins as a yellow fruit pod dangling from the tropical Cacao tree.  After the pods ripen, the beans are scooped out and placed in the sun for several days to dry and ferment.  They are then cleaned, dried, cured, and roasted to develop flavor and reduce bitterness.

Next the beans are crushed to remove the shells, yielding the prized chocolate Nib.  The nibs are crushed into a thick paste known as chocolate liquor or chocolate mass. Chocolate mass contains 53% fat known as cocoa butter.
The chocolate mass is further refined depending on the desired product.

If cocoa powder is to be produced, virtually all the cocoa butter is removed.

Most manufactures of fine chocolate use the Swiss technique of conching to increase smoothness. Conching involves stirring large vats of blended chocolate with a heavy granite roller or paddle to smooth sugar crystals and mellow the flavor, a process that may last 12 hours to 3 days.

Tasting Chocolate:
Chocolate quality is actually the product of several factors besides flavor.  All these factors should be evaluated when selecting chocolates.

• Appearance – color should be even and glossy, without any distortion.
• Smell – should be chocolaty with no off-odor or staleness.
• Break – should snap cleanly without crumbling.
• Texture – should melt quickly and evenly on the tongue.

Types of Chocolate:

• Unsweetened – is the pure hardened chocolate liquor without added sugar or milk solids.
• Bittersweet & Semisweet – contains at least 35% chocolate mass plus additional coca butter, sugar, and flavorings.
• Milk  – It contains sugar, vanilla and milk solids.
• White – It is actually a confectionery product that does Not contain any chocolate solids or liquor. Contains a minimum of 31% cocoa butter, a maximum of 55% sugar, 20% milk solids and vanilla or other flavors.

Tempering Chocolate:
Is a controlled process of melting, cooling, and reheating chocolate within set temperature range. It rechains the fat molecules and stabilizes the coca butter crystals.

Dark chocolate - melts 113 -120*F / cooled 78*f / temper 86 -90*F
Milk & White – melts 104 -115*F / cool 78*F / temper 87*F

Several methods are used to temper chocolate manually: seeding, tabling, microwave oven.

• Seeding - 2/3 of the chocolate is melted. When the melted portion reaches 118*F, it is removed from the heat. The remaining chocolate is added and the chocolate is stirred until it melts.
• Tabling – is the classic method. First the chocolate is melted, then a portion is poured onto a marble slab. The chef stirs the chocolate with a spatula, working it back and forth over the marble until it cools.
• Microwave – Place the chocolate in a bowl and microwave in 10 second intervals until the chocolate is melted.

Chocolate Cups with Chocolate Mousse

Chocolate Mousse – Is a form of creamy dessert typically made with eggs and cream.  

All chocolate Mousse recipes have two ingredients:

• Chocolate – Which is of course the essential element of the dessert.
• Egg Whites – Which is whipped into a foam and then added to the melted chocolate to provide the light and foamy texture, which is the essence of the recipe.

Additional Ingredients can be added to change the taste and texture of the dessert.

• Sugar – Mainly to make the desert sweeter.
• Cream – This gives the dessert a softer and lighter texture.
• Egg Yokes – Adds rich taste to the dessert.

Chocolate Mousse

• 11 ounces Bitter or semi-sweet chocolate
• 10 Egg yolks
• 2 Whole eggs
• 4 ounces Granulated sugar
• 16 fluid ounces Heavy cream, whipped

1. In a microwave or over a double boiler, melt the chocolate to 130°F. Hold at this temperature by placing the bowl in a water bath of 135°F. Set aside.

2. Place the egg yolks, whole eggs and sugar in a mixer bowl over a pan of simmering water. Whisk until the mixture reaches 158°F and is thickened.

3. Pour the mixture into a mixing bowl on the mixer with the whip attachment. Whip until the mixture cools.

4. Mix chocolate into egg mixture. Using a balloon whisk gently fold in the whipped cream.

5. Refrigerate until firm.

Dark Chocolate Truffles

Dark Chocolate Truffles

• 21 ounces semi sweet chocolate
• 18 ounces Heavy cream
• 3 fluid ounces orange or raspberry liquor

1. Bring the cream to a boil. Immediately pour the hot cream over the chocolate. Stir until the chocolate is completely melted.

2. Stir in the liquor. Pour the ganache into a flat, shallow, ungreased pan and chill until firm.

3. Shape the ganache into rough balls using a melon ball cutter. Immediately drop each ball into a pan of sifted cocoa powder or confectioner’s sugar, rolling it around to coat completely. Alternately, dip the pre-formed balls into tempered chocolate. Chocolate coated truffles may also be coated with chopped nuts or roasted shredded coconut.

4. Truffles can be stored in the refrigerator for 7 to 10 days. Allow them to soften slightly at room temperature before serving.

Fillings make pies and tarts distinctive and flavorful. Three types of fillings are; cream, fruit, and custard.

1. Cream Filling-A cream filling is really nothing more than a flavored pastry cream. Pastry cream is a type of starch-thickened egg custard. A cream filling if fully cooked on the stovetop, so a prebaked crumb crust is needed.

2. Fruit Filling-A fruit filling is a mixture of fruit, fruit juice, spices and sugar thickened with a starch. Apple, cherry, blueberry and peach are traditional favorites. The fruit can be fresh, frozen, or canned, fresh is always the best. The starch can be flour, cornstarch, or tapioca. The ingredients for fruit fillings are most often combined using one of three methods: cooked fruit, fruit juice, or baked.

Cooked fruit filling: The cooked fruit filling method is often used when the fruits need to be softened by cooking (for example, apples or rhubarb). A cooked fruit filling should be combined with a prebaked or crumb crust.

Cooked juice filling: The cooked juice method is used for soft, juicy fruits such as berries. This method is also recommended for delicate fruits that cannot withstand cooking, such as strawberries, pineapple and blueberries. Because only the juice is cooked, the fruit retains its shape, color and flavor better. A cooked juice filling should be combined with a prebaked or crumb crust.

Baked fruit filling: The baked fruit filling method is a traditional technique in which the fruit, sugar, flavorings and flour or starch are combined in an unbaked shell. The dough and filling are then baked simultaneously.

3. Custard Filling-A custard pie has a soft filling that is baked along with the crust. Popular examples include pumpkin, egg custard and pecan pies. Custards are liquids thickened by coagulated egg proteins. To make custard pie, an uncooked liquid containing egg is poured into a pie shell. When baked, the egg proteins coagulate, firming and setting the filling.

This weeks formulas:

Italian Bread
Yield: 4 loaves
Method: Straight dough
Ingredients:

• 39 fl. oz. Water (temperature controlled)
• 1 oz. Active dry yeast
• 3 lb. 12 oz. Bread flour
• 1.25 oz. Salt

Directions:

1. Combine the water and yeast in the bowl of a mixer fitted with a dough hook.  Add the remaining ingredients and mix on low speed until all the flour is incorporated.
2. Increase to medium speed and knead the dough until it is smooth and elastic.
3. Ferment the dough until doubled, approximately 1 to 3 hours.  Punch down, divide, shape and score as desired.  Proof the loaves until doubled.
4. Bake at 400*F wit steam injected during the first few minutes of baking, until the crust is well developed and golden brown and the bread is baked through, approximately 12 minutes for rolls and 20 minutes for small loaves.

Apple-Cranberry Pie
Yield: 1 Pie, 9 in.
Method:  Cooked fruit filling
Filling:

• 1 lb. Fresh tart apples such as Granny Smiths, peeled, cored and cut in 1 in cubes
• 4 oz Brown sugar
• 4 oz. Granulated sugar
• 1tbsp Orange zest, grated fine
• 1 tsp Cinnamon, ground
• 1/4 tsp Salt
• 2 tsp Cornstarch
• 3 fl. oz. Orange juice
• 1 pt. Fresh cranberries, rinsed
• 1 shell Mealy dough pie shell, partially baked
• 4 oz. Streusel Topping

Directions:

1. Combine the apples, brown sugar, granulated sugar, orange zest, cinnamon and salt in a large, nonreactive saucepan.
2. Dissolve the cornstarch in the orange juice and add it to the apples.
3. Cover and simmer until the apples begin to soften, stirring occasionally.  Add the cranberries, cover and continue simmering until the cranberries just begin to soften, approximately 2 minutes.
4. Place the apple-cranberry mixture in the pie shell and cover with the prepared Streusel Topping.  Bake at 400*F until the filling is bubbling hot and the topping is lightly browned, approximately 20 minutes.

Chocolate Cream Pie
Yield: 3 Pies, 9 in.
Method: Cream filling
Filling:

• 14 oz. Brown sugar
• 2 qt. Milk
• 1 oz. Cocoa powder
• 8 Egg yolks
• 3 oz. Cornstarch
• 14 oz. Bittersweet chocolate
• 4 oz. Unsalted butter
• 1 fl. oz. vanilla extract
• 3 shells Flaky or sweet tart dough pie shells, baked
• Creme Chantilly  as needed
• Chocolate Shavings  as needed

Directions:

1. In a heavy saucepan, dissolve 7 ounces of the brown sugar in the milk.  Add the cocoa powder and bring to a boil.
2. Meanwhile, whisk the egg yolks and the remaining sugar until smooth.  Whisk in the cornstarch until smooth.
3. Temper the egg mixture with approximately one-fourth of the boiling milk.  Stir the warmed egg mixture back into the remaining milk and return to a boil, whisking constantly.
4. Whisking constantly and vigorously, allow the cream to boil until thick, approximately 2 minutes.  Remove from the heat and stir in the chocolate, butter and vanilla.  Stir until the ingredients are melted and incorporated.
5. Pour the cream into the pie shells and place in a refrigerator.
6. Top the pies with Creme Chantilly one the filling is very cold.  Decorate the pies with chocolate shavings.

Bread pudding with Bourbon Sauce
Yield:  20 Servings
Method:  Baked custard
Ingredients:

• 8 oz. Raisins
• 4 fl. oz. Brandy
• 2 oz. Unsalted butter, melted
• 24 oz. White bread, day-old
• 2 qt. Heavy cream
• 6 Eggs
• 1 lb. 10 oz. Granulated sugar
• 1 fl. oz. Vanilla extract
• Bourbon Sauce  as needed

Directions:

1. Combine the raisins and brandy in a small saucepan.  Heat just to a simmer, cover and set aside.
2. Use a portion of the butter to thoroughly coat a 2-inch-deep hotel pan.  Reserve the remaining butter.
3. Tear the bread into chunks and place in a large bowl.  Pour the cream over the bread and set aside until soft.
4. Beat the eggs and sugar until smooth and thick.  Add the vanilla, the remaining melted butter and the raisins and brandy.
5. Toss the egg mixture with the bread gently to blend.  Pour into the hotel pan and bake at 350*F until browned and almost set, approximately 45 minutes.
6. Serve warm with 1-1 1/2 fluid ounces of Bourbon Sauce per portion.

Bourbon Sauce
Yield 1 qt.
Ingredients:

• 8 oz. Unsalted butter
• 1 lb. Granulated sugar
• 2 Eggs
• 8 fl. oz. Bourbon

Directions:

1. Melt the butter; stir in the sugar and eggs and simmer to thicken.
2. Add the bourbon and hold in a warm place for service.

Basic facts on pie dough:
The best flour to use is pastry flour. Fat used is regular hydrogenated shortening; however, butter, lard and other fats may also be used in place or blended with the shortening. The water or milk needs to be cold when added to the flour mixture, it should be 40*F or colder. Pie dough must be kept cool during mixing and make-up.

Types of Pie Dough:
1. Flaky pie dough-In flaky pie dough the fat or shortening is cut into the dry ingredients until the pieces of fat are approximately the size of a hazelnuts.  The mixture is then pressed and smeared between the hands to develop flakes or layers of flour and fat.The liquid is then added and then mixture is worked. When baked, the fat melts and separates layers of flour and water mixture.
Its uses are: top of pie crust and pre-baked shells.

2. Mealy pie dough-For mealy pie dough the fat and the flour are combined and rubbed together until the fat and flour become a homogeneous mix. The liquid is then added and the dough is worked just enough to incorporate. When baked, the dough produces a tender crumb since the shortened gluten strands are separated by the fat. This type of pie crust resist sogginess.
Its uses are: bottom crusts, baked fruit pies, and soft or custard type pies.

Basic Pie Dough
Yield: 2 lb. 10 oz, 3 shells
Ingredients:

• 1 lb. Unsalted butter, chilled
• 1 lb. 5 oz. Pastry flour
• 4 fl. oz. Buttermilk or water
• 2 tsp Salt
• 0.5 oz. Granulated sugar
• 1 tbsp Vanilla extract (optional)

Directions:

1. Cut the butter into medium dice 3/8 inch square.  Sift the flour onto a work surface or into a large bowl.
2. Cut the butter into the flour mixture until the desired consistency (flaky or mealy) is reached.
3. Combine the buttermilk, salt, sugar and vanilla in a bowl with a whisk.  Gradually add the buttermilk to the flour mixture.  Mix gently until the dough holds together.  Do not overmix or add too much liquid.
4. Cover the dough with plastic wrap and chill thoroughly before using.

Lemon Meringue Pie
Yield:  2 Pies, 9 inch each
Filling:

• 1 lb. 4 oz. Granulated sugar
• 3 oz. Cornstarch
• 1 pinch Salt
• 24 fl. oz. Water, cold
• 10 egg yolks
• 8 fl. oz. Lemon juice, fresh
• 2 tbsp Lemon zest, grated
• 1 oz. Unsalted butter
• 2 Flaky dough pie shells, baked
• 8 whites Egg whites
• 8 oz. Granulated sugar

Directions:

1. To make the filling, combine 1 pound 4 ounces sugar with the cornstarch, salt and water in a heavy saucepan.  Cook over medium-high heat, stirring constantly, until the mixture becomes thick and almost clear.
2. Remove from the heat and pour approximately 1 cup of the filling into a small bowl.  Whisk in the egg yolks to temper them.  Whisk the egg yolk mixture back into the filling.  Return to the heat and cook, stirring constantly, until thick and smooth.
3. Stir in the lemon juice and zest.  Remove the filling fro the heat.  Add the butter and stir until melted.
4. Set the filling aside to cool briefly.  Fill the pie shells with the lemon filling.
5. To prepare the meringue, whip the egg whites until soft peaks form.  Slowly add 8 ounces sugar while whisking constantly.  The meringue should be stiff and glossy,  not dry or spongy-looking.
6. Mound the meringue over the filling, creating decorative patterns with a spatula.  Be sure to spread the meringue to the edge of the crust so that all of the filling covered with the meringue.
7. Bake pies at 400*F until the meringue browns, approximately 5 to 8 minutes.  Let cool, then refrigerate.  Serve the same day.

Pecan Pie
Yield:  4 Pies, 9 in. each
Method: Custard filling
Filling:

• 10 eggs Eggs
• 10 oz. Brown sugar
• 8 oz. Unsalted butter, barely melted
• 0.5 fl. oz. Vanilla extract
• 1 tsp Salt
• 16 fl. oz. Maple syrup or dark corn syrup
• 16 fl. oz. Glucose or light corn syrup
• 1 lb. 12 oz Pecan halves and pieces
• 4 Mealy dough pie shells, unbaked

Directions:

1. Whisk together the eggs, brown sugar and melted butter.  Add the vanilla and salt.  Whisk in the maple syrup and glucose until well combined.
2. Evenly divide the pecans among the pie shells.  Pour the egg-and-syrup mixture evenly over the pecans in each pie shell.
3. bake at 325*F until the center of the pies have set, approximately 35 to 40 minutes.

French Baguettes
Yield: 4 loaves
Method: old dough
Ingredients:

• 8.5 oz old dough, room temperature
• 1 lb. 8 oz. bread flour
• 1 1/4 tsp instant yeast
• 15.25 fl. oz. water
• 1.5 oz salt
• Rice flour or bread flour as needed

Directions:

1. Prepare the old dough and allow it to ferment at least 4 hours.  Or remove the old dough from the refrigerator and bring it to room temperature 2 to 4 hours before mixing.
2. Place the flour, yeast, water and salt in the bowl of a mixer fitted with a dough hook.  Mix on low speed until blended.  Then knead on medium speed until the dough is almost fully developed and reaches 75*F, approximately 7 to 10 minutes.  Add the old dough in small pieces.  Continue kneading until the dough is fully developed and reaches approximately 77*F.
3. Place the dough on a floured surface or in a large bowl.  Cover the dough and ferment until doubled in size, approximately 1 to 2 hours.
4. Punch down the dough and divide into four equal pieces.  Round the dough, cover and bench rest 10 minutes.
5. Shape each piece of dough into a 10-inch cylinder.  Cover the dough and rest several minutes before rolling it into 24-inch-long baguettes.
6. Place the rolled dough seam side down onto a canvas couche lightly dusted with rice flour or bread flour or in prepared baguette pans.  Proof until the loaves increase 55 to 65 percent in volume, approximately 30 to 45 minutes.
7. Remove the proofed loaves from the proof box and let the bread’s surface dry for 5 minutes.  Use the canvas to roll the bread onto sheet pans or leave in the baguette pans.  Score several diagonal cuts in each piece of dough.
8. Bake at 450*F, with steam injected into the oven during the first few minutes of baking, until golden brown, approximately 20 to 22 minutes.

Cascos De Guayaba con Queso Crema

Guava has to be the number one fruit for Cubans.One of the best ways to have it is with cream cheese. This particular dessert is actually good for you, it is fruit and low-fat cream cheese that’s it, nothing else. It is also one of the fastest desserts you will ever make.

Ingredients:

• 1 can Cascos de Guayaba (guava shells)
• 1 package cream cheese, low-fat

Remove the guava from can and drain in a colander. Set syrup aside.

Spoon 1-teaspoon of cream cheese into each guava shell. Drizzle with the left over syrup, just a little and enjoy.

Makes 4-6 servings.

Flan De Calabasa (Pumpkin Flan) VIDEO

There is nothing that says Cuban dessert like, Flan. It is an egg custard. To trim dpwn the calories I use fat-free condensed milk, fat-free evaporated milk, and regular fat-free milk. I also use egg whites to replace some of the whole eggs. Even with all the changes to the traditional recipe, this still is a decadent, tasty dessert. Just a little guilt-free! Here is my Pumpkin version.

• 1 ½ cups raw natural sugar
• ¼ cup water
• 1-14 ounce can sweetened condensed milk (fat-free)
• 1-12 ounce can evaporated milk (fat-free)
• 1 cup skim milk
• 4 egg whites
• 4 large eggs
• 2 tablespoons vanilla extract
• 14 ounces pumpkin puree
• ½ teaspoon nutmeg
• ½ teaspoon cinnamon
• pinch of salt

Preheat oven 350 degrees

In a small sauce pan heat the sugar and the water over medium-high heat, without stirring until sugar starts to melt. Reduce the heat to medium and swirl the sauce pan to cover the bottom evenly. Continue to heat the sugar until it caramelizes (it will turn a dark golden brown).

Remove from heat and immediately divide the caramelized sugar among 8 ramekins, rotating each to coat the bottom and the sides. Be careful not to touch the hot caramel. Let the caramel cool and harden.

In a large bowl combine the condensed milk, evaporated milk, skim milk, egg whites, eggs, vanilla extract, nutmeg, cinnamon, pumpkin puree and pinch of salt. Spoon into the ramekins. Set the filled ramekins in a deep baking dish. Pour hot water around them so that the water rises two two-thirds up the sides of the ramekins.

Bake for 45 minutes or until the custard is set, (the centers of the Flan will be firm to the touch). Transfer to a rack and allow to cool. Refrigerate for at least 4 hours or overnight.

To unmold, run a sharp knife very carefully around the edge of each ramekin. Place a dessert plate on top of each ramekin, flip it over and tap gently until the flan is loose. Spoon any caramel left in the ramekin around the custard.

FLAN TRADICIONAL Traditional Cuban Flan (Egg Custard)

There is nothing that says Cuban dessert like, Flan. It is an egg custard. To trim down the calories I use fat-free condensed milk, fat-free evaporated milk, and regular fat-free milk. I also use egg whites to replace some of the whole eggs. Even with all the changes to the traditional recipe, this still is a decadent, tasty dessert. Just a little guilt-free!

Ingredients:
1 1/2 cups, raw natural sugar
1/4 cup water
1-14 ounce can (fat-free) sweetened condensed milk
1-12 ounce can (fat-free) evaporated milk
1 cup skim milk
4 egg whites
4 large eggs
2 tablespoons vanilla extract
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
pinch of salt

Preheat oven 350 degrees

In a small sauce pan heat the sugar and the water over medium-high heat, without stirring until sugar starts to melt. Reduce the heat to medium and swirl the sauce pan to cover the bottom evenly. Continue to heat the sugar until it caramelizes (it will turn a dark golden brown).

Remove from heat and immediately divide the caramelized sugar among 8 ramekins, rotating each to coat the bottom and the sides. Be careful not to touch the hot caramel. Let the caramel cool and harden.

In a large bowl combine the condensed milk, evaporated milk, skim milk, egg whites, eggs, vanilla extract, nutmeg, cinnamon, and pinch of salt. Spoon into the ramekins. Set the filled ramekins in a deep baking dish. Pour hot water around them so that the water rises two two-thirds up the sides of the ramekins.

Bake for 45-55 minutes or until the custard is set, (the centers of the Flan will be firm to the touch). Transfer to a rack and allow to cool. Refrigerate for at least 4 hours or overnight.

To un-mold, run a sharp knife very carefully around the edge of each ramekin. Place a dessert plate on top of each ramekin, flip it over and tap gently until the flan is loose. Spoon any caramel left in the ramekin around the custard.

Makes 8 Servings