COCOA NIB FRAPPE
Provided by Alton Brown
Categories beverage
Time 4h55m
Yield Four 7-ounce servings (28 ounces)
Number Of Ingredients 7
Steps:
- Pulse the cocoa nibs in a spice grinder 3 to 4 times until the nibs are coarsely chopped. Place the nibs in a 1-quart microwave-safe measuring cup and add the 16 ounces of milk. Microwave on high for 3 to 4 minutes or until the milk reaches 160 degrees F. Steep at room temperature for 30 minutes.
- Meanwhile, combine the chocolate, sugar, water and salt in the carafe of a 1-liter French press. Set aside.
- After steeping, return the nib-milk mixture to the microwave and heat on high for 2 minutes until it simmers or reaches 185 degrees F. Strain the hot nib-milk mixture through a fine-mesh strainer into the French press carafe. Set aside for 1 minute, and then stir to combine the chocolate and milk. Pump the plunger of the French press 10 to 15 times to froth and aerate. Pour the mixture into a standard ice cube tray and freeze until solid, 3 to 4 hours or overnight.
- Combine the frozen hot chocolate cubes with the 4 ounces of milk, half-and-half or coffee in a blender and blend until smooth. Serve immediately.
COCOA NIB, CHOCOLATE, AND CITRUS DACQUOISE
Provided by Elizabeth Falkner
Categories Milk/Cream Microwave Mixer Chocolate Citrus Dessert Bake Valentine's Day Chill Engagement Party Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 34
Steps:
- For Meringues:
- Preheat oven to 300°F. Line bottoms of two 9-inch-diameter cake pans with 1 1/2-inch-high sides with parchment paper; spray parchment with nonstick spray. Sift powdered sugar and cornstarch into medium bowl; whisk in ground cocoa nibs and 1/2 teaspoon coarse salt. Beat egg whites and cream of tartar in large bowl until thick and foamy. Adding 1 tablespoon sugar at a time, beat until stiff but not dry. Fold in cocoa nib mixture. Divide meringue between prepared pans, spreading evenly.
- Bake meringues 1 hour. Turn off heat. Keeping oven door closed, leave meringues in oven overnight to dry (meringues will deflate slightly).
- Chocolate chiffon cake:
- Preheat oven to 325&Deg;F. Line bottom of 9-inch-diameter cake pan with 2-inch-high sides with parchment paper; spray parchment with nonstick spray. Combine 1/4 cup sugar and next 5 ingredients in medium bowl; whisk to blend.
- Whisk 1/3 cup oil, egg yolks, and 2 tablespoons water in large bowl to blend. Stir in dry ingredients. Beat egg whites in another medium bowl until soft peaks form. Gradually add remaining 1/4 cup sugar, beating until stiff but not dry. Fold whites into yolk mixture. Transfer batter to prepared pan.
- Bake cake until tester inserted into center comes out clean, about 25 minutes. Cool in pan 15 minutes. Turn cake out onto rack; peel off parchment. Cool completely. DO AHEAD: Can be made 1 day ahead. Wrap in foil; store at room temperature.
- For mascarpone whipped cream:
- Combine all ingredients in large bowl. Beat just until mixture holds soft peaks (do not overbeat or mixture will curdle). Cover and chill at least 1 hour and up to 2 hours.
- For glaze:
- Place chocolate in large microwave-safe bowl. Combine heavy whipping cream, 3 tablespoons water, unsweetened cocoa powder, and light corn syrup in heavy medium saucepan. Whisk over medium heat until blended and just beginning to boil. Pour mixture over chopped chocolate; let stand 1 minute, then stir until smooth. Whisk in butter. Let glaze stand until thick enough to spread, 15 to 20 minutes.
- Place 1 meringue on platter, flat side down; spread 1/2 cup glaze over. Refrigerate until chocolate is firmly set, about 30 minutes. Spread half of mascarpone cream (about 1 1/2 cups) over chilled chocolate. Refrigerate 10 minutes. Place cake layer on work surface; spread with 1/2 cup marmalade, then remaining mascarpone cream. Carefully place cake layer atop meringue on platter. Top assembled cake with second meringue, flat side up. Spread 1/3 of glaze over top and sides of cake in thin even layer. Refrigerate until coating sets, about 30 minutes.
- Heat remaining glaze in microwave just until pourable but not hot, 5 to 10 seconds. Carefully pour glaze over cake, spreading to coat evenly. Chill cake until glaze sets, at least 1 hour. DO AHEAD: Cake can be made 3 days ahead. Cover with cake dome and keep refrigerated.
- Cut cold cake into wedges. Serve with blood orange segments.
- Bits of shell-roasted cocoa beans; available at many specialty foods stores and from chocosphere.com.
- ** An Italian cream cheese; sold at many supermarkets and at Italian markets.
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- Place the cocoa nibs into a coffee/spice grinder. Pulse several times. Doesn't need to be a fine powder, the nibs will still be somewhat coarse.
- Mix the cocoa nibs with the whole milk. Place into the microwave and heat on high fr 3-4 minutes until the milk is around 160 degrees. Don't let it boil over.
COCOA NIB HOT CHOCOLATE - ALTON BROWN
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- Pulse the cocoa nibs in a spice grinder 3 to 4 times until the nibs are coarsely chopped. Place the nibs in a 1-quart microwave-safe measuring cup and add the milk. Microwave on high for 3 to 4 minutes or until the milk reaches 160ºF. Steep at room temperature for 30 minutes.
- Meanwhile, combine the chocolate, sugar, water, and salt in the carafe of a 1-liter French press. Set aside.
- After steeping, return the nib-milk mixture to the microwave and heat on high for 2 minutes until it simmers or reaches 185ºF. Strain the hot nib-milk mixture through a fine-mesh strainer into the French press carafe. Set aside for 1 minute, and then stir to combine the chocolate and milk. Pump the plunger of the French press 10 to 15 times to froth and aerate. Serve immediately.
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2012-10-17 Directions. Pulse the cocoa nibs in a spice grinder 3 to 4 times until the nibs are coarsely chopped. Place the nibs in a 1-quart microwave-safe measuring cup and add the milk. Microwave on high for 3 to 4 minutes or until the milk reaches 160 degrees F. Steep at room temperature for 30 minutes. Meanwhile, combine the chocolate, sugar, water ...
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