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Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner The public is increasingly hungry for hand-crafted chocolates and confections. Now, master confectioner Peter Greweling of The Culinary Institute of America has at last produced the bible of artisan confectionery—a comprehensive guide to the ingredients, theory, techniques, and formulas needed to create every kind of chocolate

BOOK: Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner

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Basic Brownies

2 Squares of Chocolate 1/2 Cup of Cake Flour
3 Eggs 1 Cup Chopped Nuts
1 Cup Sugar 1/8 Teaspoon Salt (optional)
1/2 Cup Butter or Butter Substitute
  • Melt the chocolate and butter (or butter substitute) over hot water
  • Beat the egg yolks until light
  • Add sugar, chocolate, salt, and butter and mix thoroughly
  • Measure and add sifted flour and nuts
  • Mix thoroughly
  • Fold in stiffly-beaten egg whites
  • Pour into shallow well-oiled pan and bake in moderate (375 deg. F.) oven for about 15 minutes
  • Cut into squares, cool, and remove from the pan
    Makes approx. 8 servings


18 Minute Chocolate Cake

2 cups Flour 1/4 ts Salt
4 tb Cocoa 1 cup Cold Water
1/2 cup Vegetable Oil 1/2 cup Butter
1/2 cup Buttermilk 2 Eggs
1 3/4 cups Sugar 1 ts Soda
  • Combine flour,sugar, salt and cocoa in a large bowl
  • Mix water, oil and butter in a sauce pan
  • Bring to a boil
  • Pour into dry mix and beat until smooth
  • Add buttermilk, eggs and soda
  • Beat; batter will be thin
  • Pour into well greased jelly roll pan
  • Bake at 350 degrees F until done
  • Cool on a wire rack; while still a little warm, frost with your favourite frosting

Black Forest Pudding Cake

1  1/4 cups Sugar
1 cup Flour
3 tb Cocoa, unsweetened 2 ts Baking powder
1/4 ts Salt 1/3 cup Butter, melted
1/2 cup Packed brown sugar 1 1/2 ts Vanilla
1/4 cup Cocoa, unsweetened 1 1/4 cup Hot water
1/4 cup Kirsch or 2 tb. water plus 1/2 ts almond or rum extract
1 Can cherry pie filling  
  • Preheat oven to 350 degrees F.
  • In a medium-size bowl, combine 3/4 cup of the sugar, flour, three tablespoons of the cocoa, baking powder and salt
  • Blend in milk, melted butter and vanilla; beat until smooth
  • Spread into an 8 inch square pan
  • In a small bowl, combine remaining 1/2 cup sugar, brown sugar and remaining 1/4 cup cocoa; sprinkle mixture evenly over batter
  • Combine hot water and kirsch; pour over batter. Do not stir
  • Bake for 40 minutes, or until center is almost set. Let stand 15 minutes
  • Transfer to dessert dishes and spoon pudding from bottom of pan over cake
  • Serve with cherry pie filling as sauce

Buttermilk Chocolate Hazelnut Cake

1 cup Buttermilk 1/3 cup Safflower oil
2 ea Egg whites 1 ts Vanilla extract
1 cup Light brown sugar 1 cup Whole wheat pastry flour
1/2 cup Cocoa powder 1 ts Baking soda
1 ts Baking powder 1/4 ts Salt
1/2 cup Finely chopped hazelnuts  
Preheat oven to 350 degrees F. Combine first 5 ingredients in mixing bowl and beat together with electric mixer. Combine remaining ingredients except the hazelnuts in another bowl. Sprinkle into the wet mixture a bit at a time and beat in with the mixer until velvety smooth. Lightly oil 9 in. cake pan. Sprinkle the bottom with flour. Pour in half of the batter, then sprinkle it evenly with half of the hazelnuts. Pour in the remaining batter and top with the remaining hazelnuts. Bake for 25 to 30 min., or until tests clean. Cook, and cut into wedges.

Sour Cream Chocolate Cake

2 Sticks Butter 2 Eggs
4 - 1oz. Sq. Unsweetened Choc. 1/2 Cup Sour Cream
1 Cup Water 2 Cups Sugar
2 Cups All Purpose Flour 1 tsp. Vanilla
1 1/2 tsp. Baking Soda Pinch of Salt
  • Combine Butter, Chocolate and water in top of a double boiler
  • Heat over simmering water till chocolate and butter melts
  • Remove from heat, cool
  • Sift Flour, Soda and Salt together in large bowl
  • In medium size bowl, beat eggs with sour cream till blended
  • Add sugar and vanilla, stir in cooled chocolate mixture
  • Beat into flour mixture half at a time till smoothe. Batter will be thin
  • Pour into prepared tube pan
  • Preheat oven to 350 degrees
  • Bake for 45 to 60 minutes or till cake springs back
  • Cool in pan for 15 minutes
  • Then turn out on rack to completely cool
(also works well as a layer cake, & with your favorite chocolate frosting)


Chocolate Fudge

2 Cups of Sugar

2 Tablespoons of Butter/Butter Substitute

2 Squares of Unsweetened Chocolate or 6 Tablespoons of Cocoa

2/3 Cup of Milk

A Few Grains of Salt

1 Teaspoon of Vanilla Flavoring

  • Combine the sugar, milk, butter, salt, and grated chocolate or cocoa
  • Cover mixture until the boiling point is reached
  • Boil to "soft ball" stage of 234-238 deg. F.
  • Add vanilla flavoring and cool without stirring to room temperature
  • Beat until mixture is a creamy, rich, thick mixture that will hold its shape when dropped from a teaspoon
  • Drop by teaspoon onto waxed paper, or pour into well-buttered, shallow pan
  • Cool, and cut into squares


Baked Chocolate Marshmallow Treats ("S'mores")

6 Graham crackers, halved 6 large marshmallows, halved
3 Milk chocolate bars  
Preheat oven to 500 degrees F. Place cracker halves on ungreased cookie sheet.
Top each half with two 1" squares of chocolate. Add marshmallow half on top of chocolate. Bake until marsmallow roasts, about 2 minutes.
Serve open faced. May also be served "sandwich style" by placing another half of graham cracker on top.

Buffalo Chips

1 cup Butter 1 cup Shortening
2 cups Brown sugar 2 cups Granulated sugar
4 Eggs 2 ts Vanilla
4 cups Flour 2 ts Soda
2 ts Baking powder 2 cups Oats
2 cups Corn flake cereal 2 cups Chocolate chips
1 cup Coconut 1 cup Pecans
Melt together butter and shortening. Cream with brown sugar, granulated sugar, eggs, and vanilla. Sift together the flour, soda, and baking powder. Add to creamed mixture. Mix in oats, cereal, chips, coconut and pecans. Drop large spoonful onto cookie sheet. Bake in 350 degree oven for 15 minutes.

P'nutty Chocolate Cookies

1 1/2 cups All purpose flour 2/3 cup Cocoa
1 ts Baking soda 1/2 ts Salt
3/4 cup Butter, softened 1/4 cup Shortening
3/4 cup Packed brown sugar 1/2 cup Granulated sugar
1 Egg 2 ts Vanilla
2 cups Peanut butter chips 1 cup Chopped peanuts
Stir together flour, cocoa, baking soda and salt. Cream butter and shortening in large mixer bowl until light. gradually beat in brown and granulated sugars. Beat in egg and vanilla. Blend in dry ingredients. Stir in peanut butter chips and peanuts. Drop spoonfuls of dough, 2 inches apart, onto ungreased cookie sheets; flatten slightly with back of spoon. Bake in 375F (190C) oven for 7 to 8 minutes. Cool on sheets 1 to 2 minutes; remove from sheets and cool completely.


Basic Chocolate Pie

2 slices enriched white bread, toasted and made into crumbs 1 env. unflavored gelatin
Artificial sweetener to equal 6 tsp. sugar, divided 1/4 tsp. salt, divided
2 med. eggs, separated 2 c. skim milk
1 tbsp. chocolate extract 1/2 tsp. vanilla extract
1/2 tsp. imitation butter flavoring Green and red food coloring
  • Press crumbs on bottom and sides of 8 inch pie pan
  • Bake at 350 degrees, 10 minutes, until browned
  • Cool
  • Combine gelatin, sweetener to equal 4 teaspoons sugar, mix with milk
  • Add yolk mixture to gelatin mixture
  • Cook over low heat, stirring constantly, until gelatin is dissolved
  • Remove from heat
  • Stir in extracts, butter flavoring, and food coloring to make mixture chocolate brown
  • Cool, stirring occasionally
  • Spoon into crust
  • Chill until set
  • Beat egg whites until frothy
  • Add remaining sweetener and remaining salt
  • Beat until mixture stands in peaks
  • Spoon on pie in 4 equal mounds
  • Broil until meringue is lightly browned
  • Serve at once or well chilled
Makes 2 servings.


Ice Cream

4 eggs 1 Can of Sweetened Condensed Milk
1 Can of Evaporated Skim Milk 2 Teaspoons of Vanilla
1 Tablespoon Flour 1/8 of Teaspoon Salt
1/2 Cup of Sugar 1 Can of Chocolate Syrup
1/2 Gallon of Milk
  • Beat eggs slightly
  • Add sweetened condensed milk, evaporated skim milk and vanilla
  • Mix well
  • Add flour, salt, and sugar and continue mixing
  • Add chocolate syrup
  • Pour 1/2 of the milk into the freezer canister
  • Add mixture, less remaining milk to freezer canister
  • Mix well
  • Add the remaining half of the milk to the canister
  • Follow instructions on ice cream maker to finish process

Death By Chocolate!

1 (19.8 oz) pkg. fudge brownie mix 1/4 to 1/2 c kahlua
(or strong, cold black coffee)
3 (3.5 oz) boxes Jello chocolate mousse 8 Frozen Heath or Skor candy bars
1 (8oz) carton Chocolate Cool Whip
[if you can't find chocolate cool Whip, 2, 8 oz cont. (or just 1, 12 oz.) of regular Cool Whip will do]
1 (8 oz) carton Cool Whip
  • Bake brownies according to package, cool
  • Poke holes in brownies with fork
  • Pour kahlua (or coffee) over and set pan aside
  • Make mousse according to package
  • Break candy bars into small pieces in food processor or by tapping them (in the wrappers) with hammer
  • Crumble half the brownies in bottom of glass trifle dish (or lg. glass mixing bowl)
  • Cover with 1/2 of the mousse
  • Layer with 1/2 of the candy bars
  • Layer with chocolate cool whip (or 1/2 of reg. Cool Whip)
  • Repeat with remaining ingredients

Creamy Hot Cocoa

1/3 cup unsweetened cocoa powder 3/4 cup white sugar
1/3 cup boiling water 3 1/2 cups milk
3/4 teaspoon vanilla extract 1/2 cup half-and-half cream
  • Combine the cocoa and sugar in a saucepan
  • Blend in the boiling water
  • Bring this mixture to an easy boil while you stir
  • Simmer and stir for about 2 minutes - Watch that it doesn't scorch
  • Stir in 3 1/2 cups of milk and heat until very hot, but do not boil!
  • Remove from heat and add vanilla
  • Divide between 4 mugs
  • Add the cream to the mugs of cocoa to cool it to drinking temperature

chocolate bar
chocolate bar