Please Help Me with Ideas to Use 10 Pounds of Callebaut Chocolate!
- Funwithfood Aug 8, 2006 08:35 PM
A friend was going to split half of a 22 pound bag of Callebaut white AND semi-sweet callets (small pieces) with me, but she reneged.
This was about 5 years ago! My white chocolate does not taste good to me (sad waste of chocolate), but the semi-sweet is still useable.
Question: What can I make that uses LOTS of semi-sweet chocolate? Any ideas welcomed!
I could send you my mailing address if that would help.
I just made chocolate ice cream which used 11 oz to make 2 quarts. I've made chocolate cake with ganache filling/frosting which used an insane amount of chocolate, butter, eggs and cream. Flourless chocolate cake is also a way to use up a lot of chocolate. How about truffles?
If you'd like recipes, let me know. I'll have to look them up at home.
I'm not a great chocolate lover but DH is, all the chocolate desserts are for him.
I adapted an epicurious recipe for Mexican chocolate ice cream as follows (the original can be found on their website under Mexican Chocolate Ice Cream):
CHOCOLATE ICE CREAM
1/2 vanilla bean
8 oz chocolate, coarsely chopped (sorry I misspoke when I said it used 11 oz, that's if you're using Ibarra which has a lot of sugar added)
1/2 cup cocoa
3/4 cup sugar (more or less, to taste - depends on your chocolate)
2 cups whole milk
2 cups heavy cream
3 large eggs
Scant 1/4 teaspoon salt
Special equipment: an instant-read thermometer; an ice cream maker
Halve vanilla bean lengthwise and scrape seeds into a 3-quart heavy saucepan. Add chocolate, cocoa, milk and cream and bring to a boil over moderate heat, whisking. Remove from heat.
Lightly beat eggs with salt in a bowl, then add hot chocolate mixture in a slow stream, whisking. Transfer custard to cleaned saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until custard registers 175°F on thermometer, 1 to 5 minutes. Immediately pour through a fine-mesh sieve into a metal bowl. Put bowl in a larger bowl of ice and cold water and cool, stirring occasionally.
Freeze custard in ice cream maker. Transfer ice cream to an airtight container and freeze until hardened, about 1 hour.
Makes about 1 1/2 qt.
I added about 1/2 teaspoon cayenne to this to make it more interesting, divided the mix into two lots and added about 1/2 teaspoon mint extract to one lot. If you make these variations, be sure to add gradually and taste often to get the flavors you want.
This is my dream posting! I buy callabaut by the case, so here are some suggestions...
make fudgy brownies with white choc. chips.
Make espresso truffles and coat them with white chocolate and dust with cinnamon...
Flourless chocolate cake
whoopie pies with white chocolate ganache filling
white chocolate chip blondies with macadamia nut blondies
chocolate covered caramel popcorn
deep chocolate pudding
I have my favorite recipes for all these items. If you are interested in any, let me know...happy to post.
re: chocolate chick
I can see by your name that you are quite the chocolate connoisseur!
About 15 years ago I made the BEST brownies with white chocolate chips and macadamia nuts, then lost the recipe (still mourning). I'd love your recipe for those.
Deep chocolate pudding would be a very popular choice in our household, if you are willing to share the recipe.
Thanks for offering your chocolate savvy.
P.S. I too make blondies w/white choc chips and macadamias--do you prefer light or dark brown sugar?
(1) Fudgy brownies:
1 lb salted (yes, I said salted)butter
250 gms (just over 1/2lb)callebaut semi sweet chocolate chips
400 gms (just under 1 lb)high quality unsweetened chocolate (chopped)
5 cups sugar
10 large eggs
2 1/2cups AP flour
Preheat oven to 375 degrees. Line a jelly roll pan or 2 9"x13" pans w/foil and spray w/cooking spray.
Melt butter in 3 quart heavy saucepan. Take off heat and stir in both chocolates. Pour into stand mixer w/paddle attachment. On low speed, mix in sugar and vanilla. When well blended add eggs 2 at a time until well blended. Then add flour until just combined.
*Add white choc chips to desired amount. Pour into prepared pans and bake (turning once during baking) for 17-22 min. until a crust forms on top and is slightly firm to the touch. Refrigerate for 2 hours and cut into bars.
(2)The pudding is adapted from Regan Daley's recipe:
1 cup sugar
4 T cornstarch
1/4 cup dutch cocoa
1/4 t salt
2 1/2 cups whole milk
4 large egg yolks
1/2 cup heavy cream
1 t vanilla
6 oz semi sweet callebaut callets
Place first 4 ingredients in large bowl. Add 1/2 cup milk and stir to make paste. Lightly beat egg yolks and add to mixture. Blend.
Combine rest of milk & cream in saucepan. bring to a simmer, remove from heat and temper into cocoa mixture whisking constantly. Return to heat at med-low and whisk until custard thickens (about 5 min). Remove from heat. Place chocolate in large bowl. Strain custard into bowl w/ choc. Stir until blended. If you can wait, chill for six hours in fridge.
Serve with cinnamon whipped cream. (if you dare)
*I always prefer the flavor of dark br. sugar to lt. brown, especially in blondies. Also, add a couple of teaspoons of instant espresso to your next batch. It pairs great w/ the white chocolate!
Hope these work well for you. The brownies are my recipe and I play around with amounts frquently (due to humidity...)so let me know if you have any trouble.
I was just going to suggest flourless chocolate cake. My recipe calls for 1lb bitter or semisweet. So, one a week and you'll use it all up in less than three months!
I also found a recipe for imitation girl scout thin mint cookies. The cookie part is basically choco shortbread (using cocoa) but you dip them in melted choco w/ peppermint oil in it.
How about Jacques Torres' mudslides? The recipe uses close to 40 oz of chocolate just for one batch (about 20 cookies). These were fantastic..especially right out of the oven. Very chocolately though!! Everybody who had one loved them, and I thought that my version was just as good (if not better) than the one I got from the Jacques Torres store!
In case you're interested, pictures and my blog writeup:
I remember and copied your review and this recipe a month or two back--thanks for linking it here (My copy is in a 3 foot stack!). They look out of this world. Unfortunately, I have 10 pounds of *semisweet* to use up in a hurry, and these cookies require mostly bittersweet...
Ok so this is yet another recipe that calls for bittersweet, but I know nooodles made this using Hershey's special dark, and she said it came out ok. I think the special dark bar is pretty sweet.
The Michael Mina cookies
Sorry for yet another recipe I've posted in the past - not very creative today!