This weekend is the fifth annual Chocolate Festival with Coffee & Tea at Fairchild Tropical Botanic Garden. Drool. Executive pastry chef Hedy Goldsmith was asked to lead a demo in the Whole Foods Market tent, and did so to a full house yesterday!
Among what we learned: pastry chefs prefer convection ovens, and Hedy’s Canadian made Doyon — instead of only circulating air in the standard clockwise direction — recycles and shoots it back counterclockwise, as well. The result? More even baking.
Make Milk Chocolate Jellies with Smoked Sugar and Extreme Chocolate Almond Biscotti at home with Hedy’s recipes below. Let us know how it goes, and if you have any questions tweet her @hedygoldsmith or comment below.
Photos by Heidi Ladell
Milk Chocolate Jellies with Smoked Sugar
makes 32 jellies
19 ½ oz milk chocolate, chopped into small pieces
6 oz espresso or strong brewed coffee
4 sheets gelatin
8 oz smoked granulated sugar (or granulated sugar if your gourmet store does not carry smoked)
In a stainless steel bowl, add the chopped chocolate. Bring a pot of water to a simmer over a medium heat. Remove the pot from the heat and place the bowl of chocolate carefully over the hot water. Stir to melt the chocolate. Keep warm.
Soak the gelatin sheets in ice water. The ice allows the sheets to soften without dissolving. Once the sheets are soft, squeeze out all the excess water. Place the soften sheets in a bowl, pour the hot espresso over and stir to dissolve.
Pour the espresso quickly over the melted chocolate. Stir with a whisk
until completely incorporated. Pour the mixture into a 8 x 8 inch lined pan.
Chill the chocolate jelly for (2) hours.
This can be made up to 3 days in advance, wrapped and stored in the fridge
Cutting the jellies:
Carefully unmold the jelly and cut into 2″ pieces
Roll the jellies in the smoked granulated sugar.
Extreme Chocolate Almond Biscotti
makes 25-30 biscotti
2 ¼ cups granulated sugar
Zest of 1 Tangerine
2 ½ cups all purpose flour
½ cup cocoa powder
½ cup cocoa nibs
16 oz whole raw natural almonds
½ teaspoon kosher salt
2 teaspoons baking powder
4 extra large eggs plus 2 egg yolks
1 tablespoon organic honey
2 teaspoons vanilla bean paste or vanilla extract
8 oz dark chocolate, chopped into large pieces
pinch of salt
Preheat 350 degrees
In a large mixing bowl, add the sugar and tangerine zest. Using your hands, rub the sugar and the zest together. This brings out the natural oils in the orange.
Sift the flour, cocoa powder, salt and baking powder and add to the bowl. Add the cocoa nibs, almonds and chopped chocolate pieces. Mix all the ingredients with your hands until it is completely incorporated. Add the whole eggs, egg yolks, vanilla paste or extract and honey.
By hand, mix the dough until it comes together. This may take a while. The mix will appear dry, and by magic, it will come together.
On a sheet pan with parchment paper form, 2 logs approximately 12″ long (wet hands helps prevent stickiness).
Bake at 350 degrees 25-30 minutes. Touch the logs they. They should be firm, yet still give a little. Do not over bake.
Remove sheet pan from the oven and allow to completely cool to the touch. This can be baked a day before, wrapped and stored at room temp.
Reduce the oven to 250 degrees….
Remove the logs from the sheet pan and place on a cutting board. Using a serrated knife (bread knife), slice the biscotti at a 45 degree angle. Each log should yield 15 biscotti.
Once all the biscotti’s are cut, place them back on the sheet pan and bake for a second time for 20 minutes. After 20 minutes test a biscotti by allowing it to cool. The biscotti should be dry and hard. Some people like eating biscotti after the first bake, but I love when they are very dry.
Perfect for dipping into an espresso.