Tag: chocolate

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Chocolate Tart Dough

Chocolate Tart Dough

Chocolate Tart Dough

Chocolate Tart Dough that is also gluten free ticks a lot of boxes!

In this recipe, we have added some delicious cocoa powder.

How you decide to fill and finish your chocolate tart is entirely up to you!

Learn how to roll out your gluten free dough in our article Gluten Free Tarts 101. Here you will also learn how to partially bake or fully prebake your tarts, depending on the recipe you want to create.

Chocolate Tart Dough

Chocolate Tart Dough

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Servings 1 9 inch tart

Ingredients
  

  • 1/2 cup plus two tablespoons unsalted butter soft
  • 6 tablespoons icing sugar
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons 2 teaspoons orange zest, chopped fine chopped fine
  • 1 egg 1 egg large
  • 1/4 teaspoon salt
  • 3 tablespoons cocoa powder

Instructions
 

  • In the bowl of an electric mixer fitted with a paddle attachment, mix the butter, icing sugar, pure vanilla extract, and orange zest, until creamy.
  • Add the egg and mix until just incorporated.
  • Stop the mixer and add the cocoa powder.
  • Next, add Peetz S.M.A.R.T (Sorghum, Millet, Arrowroot, brown Rice, Tapioca) Blend all at once.
  • Mix just enough to combine.
  • Wrap the dough in plastic wrap and let rest in fridge until ready to roll out and use.
Tried this recipe?Let us know how it was!

Which kind of cocoa powder should I use in this recipe?

We suggest Dutch process cocoa powder. Here is why…

If you have ever been lucky enough to visit a chocolate production facility, you will know that chocolate is very acidic.  Regular cocoa powder is too, with an pH level or between 5.3 to 5.8.  This is used in recipes with baking soda to help cut neutralize the acidity.

Chocolate Tart Dough

This recipe for Chocolate Tart Dough does not call for baking soda, so here you will need to use a cocoa powder that is already balanced. Dutch-process cocoa powder!

An alkai solution is used to soak cocoa beans in when making Dutch-process cocoa powder.  The name “Dutch” was chosen for the fact that it was created by a Dutch chemist in the 1800s.  This process results in a superior product with exceptional flavour.

What kind of tarts can I make with Chocolate Tart Dough?

So many options! So few days in a year!

You can fully prebake the dough and add the filling once cooled.

Some examples include:

Chocolate Cream Fruit Tarts
Chocolate Ganache Tarts
Lime Curd Tarts
Double Chocolate Meringue Tarts

And More!

OR

You can partially bake the tart. Then let it cool. Add filling that need to be baked. Next,  pop it in the oven!

Examples include:

Chocolate Pecan Tarts
Chocolate Custard Tarts

And so many other delectable varieties!

You can also vary the dough and make:

Classic Gluten Free Tart Dough
Almond Tart Dough
Walnut Tart Dough

Chocolate Tart Dough

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Chocolate Belgian Waffles

Chocolate Belgian Waffles

Chocolate Belgian Waffles

Chocolate Belgian waffles are even more decadent then our original, and oh so classic, Homemade Belgian Waffles. Sweet brunch dreams, for a plate of these scrumptious treats begin for us, every Friday night.

Our Chocolate Belgium Waffles are divine and are made with our Peetz S.M.A.R.T.  Blend. This means they are entirely gluten free! Serve with Canadian maple syrup, fresh berries. Turn this into a dessert by adding ice cream on top.

Did you know?

And here is a little bit of trivia for you! Did you know Belgian waffles made their North American debut during the 1962 World’s Fair, in Seattle, Washington?

Chocolate Belgian Waffles

Chocolate Belgian Waffles

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Servings 4 Wafffles

Ingredients
  

  • 1 1/2 cup Peetz S.M.A.R.T. Blend
  • 1/4 cup. plus 1 tablespoon Dutch processed cocoa powder
  • 2 teaspoons baking powder
  • pinch of salt
  • 2 eggs
  • 1/4 cup vegetable oil
  • 3/4 cup milk
  • 2 teaspoons honey

Instructions
 

  •  In a large bowl, whisk together the flour, coco powder, baking powder, and salt.
  • In another large bowl whisk together the eggs.
  • Add milk, vegetable oil and honey. Whisk again.
  •  Pour wet ingredients into the dry.
  • Mix until smooth.
  • Bake in a waffle iron according to manufacturers directions.
Tried this recipe?Let us know how it was!

Can I freeze leftover waffles?

Yes! So save time in the kitchen and premake breakfast with a double batch of the batter

  1. Let the waffles cool to room temperature.
  2.  Set on a parchment paper lined tray in a single layer.
  3. Place in the freezer for 1 hour.
  4. Remove from freezer.
  5. Place  in Ziploc freezer bags.
  6. Write the date on each package.
  7. Then, be sure to eat within  3 months.

How do I reheat the Homemade Belgium Waffles?

If you are reheating a small batch, just pop them in the toaster.

For a crowd, preheat oven to 350 F. Place waffles on a parchment paper lined tray. Bake in oven until warmed throughout.

Looking for more brunch ideas? You may also enjoy…

Gluten Free Pancakes

Chocolate Belgian Waffles

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Raspberry Chocolate Cake Dairy Free

Raspberry Chocolate Cake Dairy Free

Raspberry Chocolate Cake Dairy Free

Raspberry Chocolate Cake Dairy Free is not only dairy free, but wheat free and gluten free too. Do you know what it is not free of? Great taste!

This cake is prettied-up with a frosting made with chocolate ganache. Traditionally, chocolate ganache is made with 35% cream. But, in this dairy free cake, we have replaced the cream with coconut milk. Adding a touch of pure vanilla intensifies the taste.

This deep, dark, delicious cake is a must for any chocolate lover. Bake it up and give it to your Valentine as the perfect way to celebrate Valentine’s Day. Or any day in fact!

Try the original recipe for Raspberry Chocolate Truffle Cake.

Raspberry Chocolate Cake Dairy Free

Raspberry Chocolate Cake Dairy Free

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Servings 1 8 inch Cake

Ingredients
  

  • 1 1/2 cup Peetz S.M.A.R.T Blend
  • 1 cup stevia
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 4 eggs large
  • 1/2 cup coconut oil melted
  • 1 1/2 cup coconut milk canned
  • 3/4 cup cup Dutch processed cocoa powder
  • 3/4 cup freshly brewed coffee warm

Chocolate Ganache

  • 2 cups dark chocolate chopped fine
  • 1 cup coconut milk canned and not low fat
  • 1 teaspoon pure vanilla extract

Instructions
 

  • Preheat the oven to 350 F.
  • Grease the bottom and sides of two 8-inch cake pans.
  • Cut two pieces of parchment into 8-inch rounds.
  • Insert one in the bottom of each pan.
  • In a large bowl, whisk together the Peetz S.M.A.R.T Blend, stevia, baking powder and salt.
  • In another large bowl, whisk together the eggs.
  • Then add in the coconut oil and coconut milk to the egg mixture. Whisk well.
  • Add the cocoa powder into a medium bowl. Pour in coffee and whisk.
  • Slowly pour the liquid into the egg mixture, while whisking.
  • Sprinkle 1 cup of the dry ingredients over and stir to combine.
  • Continue to add dry ingredients, 1 cup at a time, while stirring after each addition.
  • Then, using an electric mixer, beat on high speed for two minutes.
  • Divide batter evenly between two pans and smooth the tops with a spoon.
  • Bake the cakes for 30-35 minutes, until a toothpick inserted comes out clean.
  • Place cakes on a wire rack and allow to cool for 10 minutes.
  • Once cool, unmold and set cakes back on rack.

For the Ganache

  • To make the ganache, bring the coconut milk to a boil.
  • Place chopped chocolate in a medium bowl.
  • Pour hot coconut milk over the chocolate. Let set for 2 minutes.
  • Then, whisk to combine.
  • Add vanilla and whisk again until smooth.
  • Place the ganache in the refrigerator for 1 hour.
  • Then, it is time to assemble the cakes.

To Assemble

  • Using a serrated knife, cut the domes off the top of each cake.
  • Place the first cake, cut side down, on a plate or cake wheel.
  • Heat the jam in a small pot until warm.
  • Spread the jam on the cake, keeping it an inch away from the edge.
  • Repeat the process with the second cake.
  • Once the cake layers are assembled, remove the ganache from the refrigerator.
  • Using an electric mixer, beat the ganache into a frosting.
  • Swirl the frosting over the top and sides of the cake.
  • Top with raspberries or a combination of raspberries and other berries.
Tried this recipe?Let us know how it was!

Read below for our tip on baking Raspberry Chocolate Cake Dairy Free

How do you make a cake super moist?

Fat! Yes, that is right. Fat contains moisture.

When baking with Peetz S.M.A.R.T blend, remember, you are baking with whole grains. Whole grains contain a lot of healthy fibre. This absorbs liquid, so you will need extra liquid and fat in your baking.

What kinds of fat should I use?

There are a few different fats you can add.

Egg yolks add extra moisture.  This recipe originally had just two eggs. We added two additional yolks.

Since this cake is dairy free, we eliminated milk. Then, we added coconut milk instead.

The coconut oil is our cake recipe, also creates a lighter crumb.

This cake also contains oil, which creates a lighter crumb.

Hey chocolate lovers you might also enjoy:

Raspberry Chocolate Truffle Cake

Chocolate Belgian Waffles

Raspberry Chocolate Cake Dairy Free

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Raspberry Chocolate Truffle Cake

Raspberry Chocolate Truffle Cake

Raspberry Chocolate Truffle Cake

Raspberry Chocolate Truffle Cake is wheat free and gluten free. What it is not free of is taste! A deep rich chocolate cake, that will satisfy any chocolate lover.

This cake is baked in two pans. Once cooled, this Raspberry Chocolate Truffle Cake is cut and layered with raspberry jam. Then, it is iced with dark chocolate ganache. The result is a cake that tastes just like a raspberry filled chocolate truffle!

If you are looking for a dairy free option, we have also create the Raspberry Chocolate Cake Dairy Free. It is adapted from this original recipe.

Raspberry Chocolate Truffle Cake

Raspberry Chocolate Truffle Cake

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Ingredients
  

  • 1 1/2 cup Peetz S.M.A.R.T Blend
  • 1 1/2 cup sugar
  • 1 teaspoons baking powder
  • 1 teaspoon salt
  • 2 eggs large
  • 2 egg yolks large
  • 1/2 cup vegetable oil
  • 1 1/2 cup homogenized milk
  • 3/4 cup Dutch processed cocoa powder
  • 3/4 cup coffee freshly brewed, warm

Chocolate Ganache

  • 2 cups dark chocolate chopped fine
  • 1 cup 35 % cream

To Assemble

  • raspberry jam seedless
  • fresh raspberries or a mix of fresh raspberries and other berries

Instructions
 

  • Preheat the oven to 350 F.
  • Grease the bottom and sides of two 8-inch cake pans.
  • Place a round of parchment paper in each.
  • In a large bowl whisk together the Peetz S.M.A.R.T Blend, sugar, baking powder and salt.
  • In a separate large bowl, whisk together the eggs.
  • Add oil and milk. Whisk again.
  • In a medium bowl, add the coco powder.
  • Pour the coffee over the cocoa powder and whisk.
  • Next, pour the mixture over the eggs and whisk to combine.
  • Add 1 cup of dry ingredients into the wet and whisk until combined.
  • Continue to add the dry ingredients, a cup at a time and whisking afterwards.
  • Once all ingredients are combined, beat the mix together, with an electric mixer, on high speed for two minutes.
  • Divide the cake mix evenly, between the two pans.
  • Smooth down the top on each cake with a spoon or a reverse spatula.
  •  Bake the cakes for 30-35 minutes, until a toothpick inserted into the center comes out clean.
  • Let cakes cool for 10 minutes on a wire baking rack.
  • Then, unmold and place on rack until fully cooled.
  • To make the ganache, bring the cream to a boil.
  • Place chopped chocolate in a medium bowl.
  • Pour hot cream over the chocolate.
  • Let set for 2 minutes. Then, whisk to combine.
  • Place the ganache in the refrigerator for 1 hour.
  • Then, it is time to assemble the cakes.
  • Using a serrated knife, cut the domes of the top of each cake.
  • Place the first cake, cut side down, on a plate or cake wheel.
  • Heat the jam in a small pot until warm.
  • Using a small butter knife, or a small reverse spatula, spread the jam on the cake,keeping it an inch away from the edge.
  • Repeat the process with the second cake, until all four layers are stacked.
  • Remove the ganache from the refrigerator.
  • Using an electric mixer, beat the ganache until a whipped frosting forms.
  • Swirl the frosting over the top and sides of the cake.
  • Top with raspberries or a combination of raspberries and other berries.
Tried this recipe?Let us know how it was!

Read On for Our Baking Tip

How do you make a cake super moist?

The first answer is fat. Chefs often say more fat, more flavour!

Egg yolks add extra moisture. So, in addition to the two eggs in the recipe, we have added two additional yolks.

Then, there is full fat, homogenized milk added. Although, you can also add fat through coconut milk, as in our Dairy Free Chocolate Cake,

This cake also contains oil, which creates a lighter crumb.

Peetz S.M.A.R.T blend gets a hint more lighter, when cocoa powder is added.

Can you taste coffee in chocolate cake?

Coffee plus cocoa helps to bring out the richness in our chocolate.  You should not be able to taste the coffee at all, instead it will just enhance the over all flavour.

What is the best way to chop chocolate?

Any pastry chef will tell you, it is best to choose a long serrated knife. You’ll want to make sure the chocolate is chopped fine when making chocolate ganache. The chocolate needs to melt quickly and easily.

Chop chocolate on an angle, instead of straight across. This enables cutting smaller, fiver sections.

Hold the knife by the handle and apply pressure on the end with the other hand.

Chocolate lovers, we think you would also enjoy:

Chocolate Belgian Waffles

Raspberry Chocolate Truffle Cake

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Chewy Double Chocolate Chip Cookies

Chewy Double Chocolate Chip Cookies

Chewy Double Chocolate Chip Cookies

Chewy Double Chocolate Chip Cookies lets your tongue double its chocolate pleasure! First the cocoa powder infused cookie dough is crafted to be extra chewy. Next, we fold in real chocolate chips.

This cookie is a must in every cookie lover’s repertoire. It’s the recipe you will reach for again and again!

For gift giving wrap the box up in a big red bow and watch the receiver’s eyes light up as they unwrap it.

Chewy Double Chocolate Chip Cookies

Chewy Double Chocolate Chip Cookies

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Servings 24 Cookies

Ingredients
  

  • 1 3/4 cup Peetz S.M.A.R.T. Blend
  • 1/2 cup Dutch processed cocoa powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup butter at room temperature
  • 1/2 cup granulated sugar
  • 1 cup 1 cup light-brown sugar packed
  • 2 teaspoons vanilla extract pure
  • 1 large egg
  • 2 large egg yolks
  • 2 cups chocolate chips semi sweet

Instructions
 

  • In a medium bowl,whisk together the flour, cocoa powder, baking soda, and salt.
  • Set up a stand mixer with bowl and paddle or hand-held mixer with beaters and large bowl.
  • Add butter,granulated sugar, and brown sugar.
  • Beat on medium speed for 5 minutes, until well combined.
  • Add vanilla and 1egg. Beat for 1 minutes.
  • Scrape down the sides of the bowl and add 1 egg yolk. Beat 1 minute more.
  • Add the next yolk and beat for a final minute.
  • Add dry ingredients and mix until just combined.
  • Fold in chocolate chips by hand, using a rubber spatula.
  • Refrigerate dough until lightly chilled.
  • Roll into 1-inchball and place in the refrigerator for 15 minutes.
  •  Meanwhile, preheat oven to 325 F.
  • Place cookies on a parchment lined baking sheet. Keep 2-inches between the cookies to allow for spreading.
      
  •  Bake until golden around the edges for 8 to 10 minutes.
  • Remove from oven and let rest for 2 minutes.
  • Transfer cookies to a wire rack until cool.
  • Place in an airtight container for up to 1 week. If you don't eat them first!
Tried this recipe?Let us know how it was!

What is the secret to chewy cookies?

The secret? Moisture! Let’s explore how the ingredients in these cookies help to make them chewy.

Brown Sugar

Our Chewy Double Chocolate Chip Cookie recipe contains brown sugar. This holds in  more moisture. You can feel the moisture in brown sugar when you touch it.

Baking Powder

In this recipe there is baking powder in this recipe as opposed to baking soda. Why? Baking powder is more acid, which helps to prevent spread. Thin cookies are crunchy not chewy!

Egg Yolks

We have added extra egg yolks because egg yolks contain more fat than the whites. Fat contains moisture.

Why does the recipe for Chewy Double Chocolate Chip Cookies call for call for Dutch-processed cocoa powder?

Dutch-processed cocoa powder is specially prepared so that its natural acids are neutralized. This also helps to give the cocoa powder its dark colour. So perfect for these cookies!

We also wanted to use baking powder in the recipe to keep the cookie chewy. And Dutch-processed cocoa powder pairs perfecting with baking powder, as it takes care of the acid component in leavening.

Can I use regular cocoa powder in this recipe instead?

You can, but the recipe will produce a less chewy cookie. And if you do use regular cocoa powder, replace the baking powder in equal amounts with baking soda. The two ingredients will react with one another to create a rise.

You may also enjoy baking our

Bake it the S.M.A.R.T way!

Chewy Double Chocolate Chip Cookies

 

 

 

 

 

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