Chocolate Companies with Great Cookbooks!

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Happy Brownie Day!

Today, December 8th, is National Brownie Day!  In honor of the day, we are featuring one of several chocolatiers with fantastic cookbooks.  Choclatique, a Los Angeles-based artisan chocolate company, was launched in 2003 by Ed Engoron and Joan Vieweger.

Engoron’s new book, Choclatique: 150 Simply Elegant Desserts, features recipes all based on different chocolate ganaches. This is an interesting and non-traditional collection.

So today we thank Ed Enogron for this incredible brownie recipe.  We are pretty sure this will make its way into your collection marked as a favorite!



12 tablespoons (1 ½ sticks) unsalted butter
1 cup Dark Chocolate Ganache (see below)
4 large eggs
1 ¼ cups granulated sugar
½ cup firmly packed light brown sugar
¼ teaspoon salt
1 ½ teaspoon pure vanilla extract
1 cup all-purpose flour
1 cup coarsely chopped milk chocolate

Preheat oven to 350F. Butter and flour a 13 x 9-inch pan. Line the bottom and sides with aluminum foil, leaving extra foil on two opposite sides.

Combine the butter and Dark Chocolate Ganache in a double boiler set over barely simmering water and stir until melted. Remove from the heat and set aside to cool.

In a bowl of an electric mixer fitted with paddle attachment, beat the eggs, granulated sugar, and brown sugar on high speed until creamy, 2 to 3 minutes.

With mixer on low speed, beat in the salt and melted ganache, followed by the vanilla. Gradually beat in the flour just enough so that no white streaks remain in the batter. Stir in the chopped milk chocolate.

Spoon the batter into the prepared pan, smoothing the surface with a spatula. Bake for 25 to 30 minutes or until the brownies are set in the middle and a cake tester inserted in the center comes out slightly moist with batter.

Cool in the pan set on wire rack for 30 minutes. Use the extra foil to lift the brownies from the pan and transfer to a plate. Refrigerate for 15 minutes. Transfer to cutting board and cut into 24 squares.



1 ½ cups water
2/3 cup of light corn syrup
2 tablespoons unsweetened Dutch-processed cocoa powder
¼ teaspoon salt
1 ¼ lbs bittersweet chocolate (at least 64 percent), coarsely chopped
1 ½ teaspoon chocolate extract


In a large saucepan, bring the water, corn syrup, cocoa powder, and salt to a boil over medium-high heat. Whisk until blended. Remove the pan from the heat.

Immediately add the chocolate and chocolate extract to the pan and whisk until smooth. Set aside for one hour to cool completely; whisking every 15 minutes or so to keep the ganache emulsified.

When cool, transfer the ganache to a rigid plastic or glass container, cover, date, and refrigerate for up to three months.

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