Chocolate Overload

A couple weeks ago I taught a seminar at Eldredge Lumber titled Everything Chocolate where I went over the basics of chocolate and showed some easy to make recipes.  Below are those tips I went over and the recipes.  If you have any questions feel free to email me through the contact me tab.

Chocolate 101

-Water is the enemy! Keep all water away from chocolate
-Chop dark chocolate finely, milk and white chocolate coarsly
-the extra milk in these will allow them to melt in easier than dark chocolate would at a larger size
-Hold back 25-33% of the chocolate to be melted to seed in your chocolate, allowing it to cool quicker
-Use these temperatures as a guide to properly temper chocolate (for specific temperatures see chocolate packaging

-Using a warm towel or heating pad to maintain the temperature once tempered can help
-Keep agitating the chocolate during the cooling process this allows the crystals to align giving a smooth texture
-If you have a well-sealed natural stone or stainless steel using a simple putty knife and angled spatula will allow you to temper quickly as the stainless or stone leach the heat out of the chocolate
-Once tempered chocolate can be made into cake décor, used for coating or to make chocolate cups or bowls. If dipping fruit, make sure the fruit is EXTRA DRY. I recommend using a small bowl of chocolate off to the side so that if water happens to get into the chocolate, you haven’t ruined all of your hard work!


Flourless Chocolate Torte

recipe adapted from

12 oz. Milk or Dark Chocolate
¾ cup of Butter (1 ½ sticks)
½ tsp Instant Espresso Powder
½ tsp Vanilla Extract
6 Large Eggs
1 Tbsp. Sugar
pinch of salt

-Preheat oven to 350
-Heat chocolate and butter in a double boiler or in microwave
-Add in the instant espresso and vanilla, mix until fully combined using a rubber spatula
-Set aside to cool
-In a large bowl mix the eggs, sugar and salt using a mixer on medium or high until thick and frothy (about 5 minutes)
-Add half of the chocolate mixture to the egg mixture and stir until combined
-Add the rest of the chocolate mixture and fold until combined

-Bake in a 9” buttered round or spring form pan for 30-40 minutes or until the center just slightly jiggles. You can also bake in an 8” pan for about 5-10 minutes longer or in a jelly roll pan for about 5-10 minutes less.

-Set on a cooling rack until cool to the touch. Will pull away from the sides.
-Flip out onto a plate and decorate as desired. Wait until fully cooled before slicing.


Chocolate Ganache

8oz chopped Dark Chocolate
– or 16 oz. chopped Milk Chocolate
– or 20-24 oz. chopped White Chocolate (the more cocoa butter in the white chocolate, the more you’ll need to use)
8 oz. Heavy Cream

-Place chocolate in a bowl
-Heat heavy cream until it bubbles around the edges
-make sure to not overcook or burn
-Pour the cream into the chocolate and carefully stir until the chocolate comes together
-It will seem easier to use a whisk but instead use a rubber spatula or wooden spoon, using a whisk will introduce too much air into the chocolate

-Let cool slightly and pour over torte or dip cupcakes into for a quick frosting, or let cool completely to use as a filling or truffle. Whip cooled ganache for a unique textured frosting or truffle.


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