Posts tagged The Brooklyn Chocolate Experiment

Follow Up from The Brooklyn Chocolate Experiment

For your viewing pleasure, here is a small compilation of musings on Brooklyn Chocolate – some from blogs and critics, some from my co-participants.

Time Out New York: http://www3.timeoutny.com/newyork/tonyblog/2009/11/photos-the-brooklyn-chocolate-experiment/

The Village Voice: http://blogs.villagevoice.com/forkintheroad/archives/2009/11/cuckoo_for_coco.php

Always Hungry New York: http://www.alwayshungryny.com/thought-for-food/entry/alwayspartying-brooklyn-chocolate-experiment/ (great post, even though they spelled my last name like I’m a cheese.)

Amy Blogs Chow: http://amyblogschow.com/

Raspberry Eggplant: http://raspberryeggplant.blogspot.com/2009/11/brooklyn-chocolate-experiment-success.html

Experimental Culinary Pursuits: http://experimentalculinarypursuits.wordpress.com/2009/11/17/chocolate-chili-cornbread-casserole-weekend-chocolate-adventures/

Enjoy!!!

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Tales from The Brooklyn Chocolate Experiment

Nick and Theo have done it again.

Beat Me or Eat Me...

Competition is fierce at The Brooklyn Chocolate Experiment!

I first came across the gruesome twosome during The Brooklyn Cheese Experiment. I had a blast and met a ton of cool people (like the Working Class Foodies – go check them out), so when word got out about The Brooklyn Chocolate Experiment, I was IN.

My offering today was The After School Special: a dark chocolate cherry cookie, served with a shot of warm, vanilla milk on the side for dunking.

For the cookies:

Grind 2 oz of semi sweet baking chocolate to a powder. I like to use the ice breaking function on my blender for this, but you might prefer a food processor. Whatever works.

Cookie batter...

YUMMMMMMM.

Blend with 1/2 cup of packed brown sugar, 1/2 a cup of granulated sugar, 1 teaspoon of baking soda, 1  teaspoon of salt, and 2 big spoons of cherry preserves. (I like Bonne Maman.)

Mix in a stick and a half of room temperature butter. Once this mixture is smooth, add 2 large eggs. Blend til smooth.

In small increments, add 2 1/2 cups of flour.

Add 3/4 of a bag of 60% cacao bittersweet chocolate chips and a large handful of dried cherries, chopped up.

Bake for 12 minutes at 375.

Of course, what good are cookies if you don’t have a nice glass of milk to dunk them in? While cold milk is fine, I added a little something extra to the game and matched these with a shot of warm, vanilla-bean infused milk for dunking.

For the milk:

While I usually opt for skim, this time, I used 1% to hold up to the added flavors. Per half gallon of milk, whisk in the seeds from one half of a vanilla bean and 1/2 teaspoon of pure vanilla extract. Warm to your liking on medium heat, whisking frequently to avoid clumps and burning.

The Final Product!!!

Dark Chocolate Cherry Cookies with Warm Vanilla Milk

Dunk away.

 

 

 

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