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Chocolate Filling "Schmear"- Uses and Recipes?

monavano Dec 16, 2013 01:33 PM

I just came across chocolate filling reading another thread, and I'm intrigued.
Love 'N Bake makes Schmear and it's easy to order online. I'm considering purchasing it for things like rugelach, babka and pain au chocolat.
Can anyone share their experiences with this chocolate filling and any recipes/applications?
Thank you.

  1. davis_sq_pro Dec 16, 2013 01:38 PM

    Other than convenience, why not just make a simple ganache?

    3 Replies
    1. re: davis_sq_pro
      monavano Dec 16, 2013 01:45 PM

      I thought a ganche might ooze or really thin while baking?
      Love'N Bake's chocolate filling say's it's "bakeable".

      1. re: monavano
        davis_sq_pro Dec 17, 2013 06:16 AM

        Hm, chocolate that doesn't ooze while baking? Sounds a bit suspicious but whatever works for you :-)

        For ganache you could thicken it up by simply increasing the ratio of chocolate in the mix, and/or maybe adding a bit of coconut oil (or other saturated fat with a higher melting point than butter). It will still ooze, naturally, but if you get it to the right consistency and keep it cold, you should be able to use it as a filling if you want something smoother than the chopped chocolate usually used in those pastries...

        Or just go traditional and don't worry about it...

        1. re: davis_sq_pro
          monavano Dec 17, 2013 11:03 AM

          I'm just thinking ahead for fillings. I generally use chocolate chips, but am thinking about something that spreads and coats.
          Still pondering if I should get this, but probably will give it a try. I'm ordering other things from the company (nuts.com) and frankly, adding this to my order won't really affect the shipping, so there's really no down side as a can is pretty cheap.

    2. iL Divo Dec 16, 2013 11:58 PM

      it's not something I'd be interested in purchasing.
      only way to tell is buy it and try it out.

      5 Replies
      1. re: iL Divo
        iL Divo Jan 5, 2014 07:04 AM

        I first started noticing the use of 'schmear' watching Gale Gand and her baking tv show maybe 20 years ago. between her and her frequent guest Wayne Harley Brachman they used schmear quite a bit (to me) > annoyingly quite a bit. it was as if they made up a new word and got a kick out of it. I started hearing it other places and on other shows.
        just commenting on the word (if it even is a word). guess I'll look it up. well I'll be...

        http://m.dictionary.com/etymology/sch...

        1. re: iL Divo
          r
          rockycat Jan 5, 2014 07:24 AM

          Um, yeah, schmear is a word. It's Yiddish and those of us who grew up speaking or hearing Yiddish at home don't find it odd at all. New Yorkers of a certain age know that a bagel with a schmear is the only way to go. In the case of a bagel, "schmear" means a restrained slathering of cream cheese, not the half brick that seems to turn up all too frequently. The word itself just mean a spread.

          Given that Wayne Harley Brachman spent so much time researching and recreating retro-style NY bakery desserts, it makes sense that he would speak the language of old-time NY Jewish bakers.

          1. re: rockycat
            iL Divo Jan 5, 2014 12:23 PM

            um yah, I'm Scandinavian bred born & raised in California.

            1. re: rockycat
              Ttrockwood Jan 5, 2014 07:30 PM

              Many many of the nyc bagel shops list "schmears" on their menus.
              http://www.menupages.com/restaurants/...

              1. re: rockycat
                r
                rainey Jan 5, 2014 07:44 PM

                I'm not Jewish and I know what schemer means. Not sure if I decodified it growing up in downstate NY or later living is SoCal but it was in pretty general use and not hard to get comfy with.

                Of course, a lot of Yiddish is very onomatopedic.

          2. n
            nothingswrong Dec 17, 2013 04:35 PM

            Well, that stuff looks interesting. Although I'd rather use real chocolate vs. cocoa powder.

            I know you're already ordering it, but just wanted to say I've used this Smitten Kitchen recipe many times and the chocolate filling used here works incredibly well. It is not "soft" as in creamy, but it stays inside the buns. I've adapted it to use in other pastries and baked goods with good success: http://smittenkitchen.com/blog/2012/0...

            Basically, you just pulse your chocolate with sugar and butter in the food processor. It forms a paste which can be smeared on things and holds together during and after baking.

            I also second the suggestion of using ganache if you want a creamier filling. I recently made an extra thick ganache (just lowered the amount of cream I added) and used it to stuff thumbprint shortbread cookies and they were fantastic. After they'd sat a couple hours, the ganache hardened enough that you could stack them, but was smooth and creamy when you bit into it.

            Wish I had experience with the product you're talking about, but I have no idea how it might act in various recipes. If I had it in my kitchen, I might try it in the same ways you've suggested--rugelach, babka, etc. though honestly I would still rather use real chocolate and not risk batches of baked goods. I'm looking at the chocolate schmear on Amazon and it has great reviews though, so who knows!

            1 Reply
            1. re: nothingswrong
              monavano Dec 18, 2013 06:24 AM

              Thanks! I'll report back.

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