Please Help Me with Ideas to Use 10 Pounds of Callebaut Chocolate!
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.
re: chocolate chick
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.
This recipe uses about 1 pound of Callebaut and is worth every drop of it...Epi's Double Chocolate Layer cake...calls for two 10" cake pans but I use three 9" pans with no problem and shorten the baking time...this cake is THE ultimate...link below.
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:
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!
I often included chocolate fondue (usually with Callebaut, actually) on the dessert menus for the events I helped organize. Although I've seen recipes that included butter, extracts, alcohol, and the like, you only really need two ingredients-- the chocolate and a little bit of cream.
This looks like an AMAZING recipe:
The best part of it is: it doesn't require flour! Huzzah!
How chocolate-d out do you think you could get with an "entree" of a chocolate pizza (a mild flatbread or tortilla topped with chopped/slivered chocolate, in turn topped with fruit to keep the chocolate from singeing), a drink of hot chocolate, and a dessert of this non-cake-cake?
I doubt you'd be able to *taste* the chocolate by then, which would be a bit of a shame. On the other hand, you could always brag about having done it.
Here is a great cookie recipe that I learned to make when I worked at Bella Luna in New Orleans:
Bella Luna Chocolate Chocolate Chip Cookies
Step 1: Melt together over hot water:
5 1⁄2 oz. Unsweetened chocolate
1 lb. Semisweet chocolate
1⁄2 lb. Unsalted butter
Step 2: Beat together in mixer
1 lb. Sugar
1 tablespoon Vanilla
When mixed and fluffy, then add to egg mixture:
1 lb. Chocolate chips
11 oz. Chopped walnuts
11 oz. Chopped pecans
When Step 1 is melted and Step 2 is mixed, add Step 1 to Step 2 and mix gently.
Step 3: Separately Mix and add to the above:
4 oz. Flour
2/3 teaspoon Baking powder
1 1⁄4 teaspoon Salt
Drop by large tablespoonfuls on parchment paper and bake until slightly cracked no longer shiny at 325 degrees. If using a small scoop (tablespoon size) this may not take more than 8 to 10 minutes. If using a medium scoop they can take about 20 minutes – bake on middle rack for 15 minutes, then move to upper rack and finish for about 5 minutes. Be careful not to overbake as bottoms will burn, and they will be dry.
This makes a whole lot of medium cookies (this is half of the restaurant recipe). After it’s all mixed you can refrigerate it and bake whenever you are ready – even a week or so later. It does get very hard in the refrigerator so it’s best to let it warm up and soften for a little while before you try to scoop the cookies.
I was given about 7 lbs of Valrhona dark chocolate just before Christmas last year. I made quick use of it, lol. I dipped shortbread cookies in the melted chocolate, filled/topped other cookies with it, made various kinds of truffles, made real chocolate buttercream icing, made a full recipe of brownies that calls for tons of chocolate, made dark chocolate pudding, made a very rich hot chocolate, and dipped strawberries.
My goodness, so many wonderful chocolate recipes, I'm going to have to go in for another 22 pound bag soon! (I'll post my results.)
On a lower echelon, has anyone made cookies published in some cooking magazine years back (from a well-known Chocolatier) which included chocolate mixed with corn flakes, or something like that--misplaced the "recipe". This might be a fun one to make with kids.
Do you not like white chocolate in general or is just this particular white chocolate not tasting good to you? I'm not a huge white chocolate fan, but my grandma sometimes makes this recipe with white chocolate chips and they are super easy and pretty tasty. http://www.recipesplus.com/viewrecipe... You've already had tons of great ideas given to you for the semi-sweet! I can't wait to see your results!
re: Katie Nell
I *like* white chocolate (purchased a 22 lb bag!). After making my white chocolate & cherry bread pudding a few months back I noticed a funny taste. When I tasted a white chocolate callet, it tasted horrible. It appears that semi-sweet has a much longer shelf-life than white chocolate.
These are delicious and again bittersweet chocolate but I'm sure semi-sweet would be fine. It more about the quality of the chocolate.
Thomas Haas Chocolate Sparkle Cookies
1/2 lb bittersweet chocolate
3 T butter, room temp
1 T honey
1/3 c sugar, plus more for rolling
3/4 c ground almonds
2 tsp cocoa powder
pinch of salt
powdered sugar for garnish
Melt chocolate on top of a double boiler, over (but not in contact with) simmering water. Cut butter into small pieces and mix into the heated chocolate until melted. Beat eggs with mixer, gradually adding the sugar and honey until light & the mixture falls in thick, smooth ribbons from the beaters (about 10 minutes). Fold into the chocolate-butter mixture. Add the cocoa powder and salt to the ground almonds & mix; gently add to the chocoate mixture.
Cover and refrigerate overnight.
Line a baking sheet with parchment paper. Use a small ice cream scoop to form the dough into 1 inch balls. Working quickly, roll the balls in granulated sugar. Place on the baking sheet about 2 inches apart. Bake at 325 degrees F for about 12 minutes, until the centres are most, but not wet. Cool slightly. Dust lightly with powdered icing sugar.
Makes 36 cookies.