Six experiments with chocolate and baking: Custard experiment 3, baked custard using cocoa

Introduction

A series of seven posts detailing six experiments with chocolate and baking -- three with chocolate brownies and three with chocolate custard -- and our final conclusions.  In honor of J. Kevin Kelly and Michelle M. Francl-Donnay.

Purpose

To determine if the experimenter can approximate their favorite Ghirardelli mix brownies from scratch outside the US by determining the differences made by using cocoa powder, melted baking chocolate, or a 50-50 mix.  

To determine if the same variations make any interesting or notable differences in baked chocolate custard.

Custard Experiment 3: Baked chocolate custard using cocoa

Materials

• oven
• 1.5-litre Pyrex round casserole
• larger casserole, baking tin or pan, etc, which will fit the smaller casserole inside it in the oven
• measuring cups and spoons
• 6 tbs cocoa powder
• 600 ml single cream
• 1/2 cup demerara sugar
• 2 eggs
• 2 egg yolks
• pinch salt
• 1 tsp vanilla extract
• small saucepan
• medium mixing bowl
• mixing spoon or spatula
• whisk 
• kettle or medium saucepan

 

Procedure

• Heat 600 ml single cream in the saucepan over low heat until the cream is just steaming.  Remove from heat and add 1 tsp vanilla extract. 
• Place 1/2 cup demerara sugar, 3 tbs cocoa powder, and a pinch of salt in the medium mixing bowl.  Mix well with the whisk.  
• Separate 2 eggs and place yolks in the mixing bowl.  (Place egg whites aside for use in this recipe: http://www.bbcgoodfood.com/recipes/1783633/coconut-macaroons.)  
• Add the other 2 eggs.  
• Beat mixture with whisk until the eggs are well-incorporated. 
• Pre-heat oven to 170-175 C. 
• Put a kettle or saucepan of water to boil. 
• Add the cream mixture to the egg mixture gradually, beating with the whisk.  
• Transfer to casserole, using mixing spoon or spatula to make sure as much as possible is transferred.  
• Place the casserole in the larger baking dish.  Pour the boiling water into the larger baking dish, to within about 1" or 2.5 cm of the top of the custard mixture.  
• Bake for 45 minutes or until just set -- it should still be a bit wobbly in the middle, and will continue baking after removed from the oven.  (Note, if you usually make custard with milk, cream sets faster.) 

 

Data

• Type of baking dish: 1.5 litre Pyrex casserole
• Volume of cocoa powder: 6 tbs
• Volume and type of cream: 600 ml single
• Volume and type of sugar: 1/2 cup demerara
• Volume of salt: 1 pinch
• Number and size of eggs: 2 large + yolks from 2 large eggs
• Volume of vanilla extract: 1 tsp 
• Temperature of oven: 170 C

 

Observations

Custard was wobbly to the edges at 30 minutes, but only in the centre at 45 minutes.  At that time, a fork stuck into the center of the custard emerged clean.  
 

Results and Discussion

Experimenter found the resulting custard was delicious and pleasingly intense.  Reviewer B found the resulting custard delicious but not their favourite.  

 

 

Conclusion

Experimenter is willing to serve this custard to company, especially people who like chocolate in general, and is happy to eat this any time.  Experimenter notes this is probably the least labor-intensive of the three custards, with a disproportionately pleasing effect (and producing a disproportionately pleasing affect). 

Works Consulted

• Bittman, Mark. How to Cook Everything. New York, NY: Macmilllan, 1998. Print.
• Smith, Delia. Delia's Complete Cookery Course. London: BBC, 2005. Print.

Six experiments with chocolate and baking: Custard experiment 2, baked custard using half melted chocolate and half cocoa

Introduction

A series of seven posts detailing six experiments with chocolate and baking -- three with chocolate brownies and three with chocolate custard -- and our final conclusions.  In honor of J. Kevin Kelly and Michelle M. Francl-Donnay.

Purpose

To determine if the experimenter can approximate their favorite Ghirardelli mix brownies from scratch outside the US by determining the differences made by using cocoa powder, melted baking chocolate, or a 50-50 mix.  

To determine if the same variations make any interesting or notable differences in baked chocolate custard.

Custard Experiment 2: Baked chocolate custard using half melted chocolate and half cocoa

Materials

• oven
• 1.5-litre Pyrex round casserole
• larger casserole, baking tin or pan, etc, which will fit the smaller casserole inside it in the oven
• measuring cups and spoons
• 25 g cooks chocolate
• 3 tbs cocoa powder
• 600 ml single cream
• 1/2 cup demerara sugar
• 2 eggs
• 2 egg yolks
• pinch salt
• 1 tsp vanilla extract
• small saucepan
• medium mixing bowl
• mixing spoon or spatula
• whisk 
• kettle or medium saucepan

 

Procedure

• Heat 600 ml single cream and 25 g cooks chocolate in the saucepan over low heat until the chocolate is just melted and the cream is just steaming.  Remove from heat and add 1 tsp vanilla extract. 
• Place 1/2 cup demerara sugar, 3 tbs cocoa powder, and a pinch of salt in the medium mixing bowl.  Mix well with the whisk.  
• Separate 2 eggs and place yolks in the mixing bowl.  (Place egg whites aside for use in this recipe: http://www.bbcgoodfood.com/recipes/1783633/coconut-macaroons.)  
• Add the other 2 eggs.  
• Beat mixture with whisk until the eggs are well-incorporated. 
• Pre-heat oven to 170-175 C. 
• Put a kettle or saucepan of water to boil. 
• Add the cream mixture to the egg mixture gradually, beating with the whisk.  
• Transfer to casserole, using mixing spoon or spatula to make sure as much as possible is transferred.  
• Place the casserole in the larger baking dish.  Pour the boiling water into the larger baking dish, to within about 1" or 2.5 cm of the top of the custard mixture.  
• Bake for 45 minutes or until just set -- it should still be a bit wobbly in the middle, and will continue baking after removed from the oven.  (Note, if you usually make custard with milk, cream sets faster.) 

 

Data

• Type of baking dish: 1.5 litre Pyrex casserole
• Mass and type of chocolate: 25 g; 76% cooks 
• Volume of cocoa powder: 3 tbs
• Volume and type of cream: 600 ml single
• Volume and type of sugar: 1/2 cup demerara
• Volume of salt: 1 pinch
• Number and size of eggs: 2 large + yolks from 2 large eggs
• Volume of vanilla extract: 1 tsp 
• Temperature of oven: 170 C

 

Observations

Custard was wobbly at 30 minutes, and still a bit wobbly in the centre at 45 minutes.  At that time, a fork stuck into the center of the custard emerged smeared; however, the edges were clearly done, and the experimenter and Reviewer B were concerned about over-cooking.  The custard was cooked completely, even though some chocolate in the center was still liquid. 
 

Results and Discussion

Experimenter found the resulting custard was delicious and very intense -- much more intense than the custard made with melted chocolate only.  Experimenter would serve this only to serious chocolate lovers and/or people they wanted to impress.  Reviewer B found the resulting custard delicious.  Reviewer B was impressed and hopes that was part of the experimenter's goal. 

 

 

Conclusion

Experimenter is willing to serve this custard to company who are known chocolate lovers and/or whom they would like to impress.  Experimenter is now very curious to see the results with cocoa powder only.  Experimenter advises caution to avoid over-cooking.

Works Consulted

• Bittman, Mark. How to Cook Everything. New York, NY: Macmilllan, 1998. Print.
• Smith, Delia. Delia's Complete Cookery Course. London: BBC, 2005. Print.

Six experiments with chocolate and baking: Brownie experiment 2, chocolate brownies using cocoa powder

Introduction

A series of seven posts detailing six experiments with chocolate and baking -- three with chocolate brownies and three with chocolate custard -- and our final conclusions.  In honor of J. Kevin Kelly and Michelle M. Francl-Donnay.

Purpose

To determine if the experimenter can approximate their favorite Ghirardelli mix brownies from scratch outside the US by determining the differences made by using cocoa powder, melted baking chocolate, or a 50-50 mix.  

To determine if the same variations make any interesting or notable differences in baked chocolate custard.

 

Brownie Experiment 2: Chocolate brownies using cocoa powder

 

Materials

• oven
• round Pyrex pie plate (or 8-inch or 9-inch square brownie pan)
• measuring cups and spoons
• 6 tbs cocoa powder (not drinking chocolate)
• 1-2 tbs whole milk
• 115 g salted butter, plus some for greasing the pie plate
• 1 cup demerara sugar
• 2 eggs
• 1/2 cup all-purpose flour
• 1/2 tsp vanilla extract
• small saucepan
• medium mixing bowl
• mixing spoon or spatula
• whisk

 

Procedure

• Pre-heat oven to 180 C / 170 C for a fan oven.  
• Grease the pie plate with some of the butter.  
• Melt the rest of the butter over low heat in a small saucepan or a bain-marie / double boiler.
• Place 6 tbs cocoa powder and 1 cup demerara sugar together in the mixing bowl.  Mix together with the whisk. 
• Add 2 eggs.  Beat with whisk until well broken-up and well-integrated.  
• Add the melted butter.  
• Add 1/2 cup all-purpose flour and 1/2 tsp vanilla.  Mix gently but well.  
• Add 1-2 tbs whole milk if the brownie dough seems too dry compared to previous experiment.
• Transfer to pie plate, using  mixing spoon or spatula to make sure as much as possible is transferred.
• Bake in oven for 20-25 minutes, until just set in the middle.  Brownies will continue to bake when removed from the oven.  
• Cool (at least 15 minutes) before cutting.

 

Data

• Type of baking dish: round Pyrex pie plate
• Volume of cocoa: 6 tbs
• Mass of butter: 115 g
• Volume and type of sugar: 1 cup demerara sugar
• Number and size of eggs: 2 large
• Volume of flour: 1/2 cup
• Volume of vanilla extract: 1/2 tsp 
• Temperature of oven: 170 C

 

Observations

A fork stuck into the center of the brownies after 20 minutes emerged clean.  

 

 

Results and Discussion

Experimenter found the resulting brownies were delicious and more intense in chocolate flavor than those made with melted chocolate, especially after cooling completely.  Reviewer B found the resulting brownies were delicious but insists on further experimentation. 

 

 

Conclusion

Experimenter is willing to serve these brownies to company, but further experiments are needed to produce a more satisfactory brownie closer to the Ghirardelli box mix.

 

 

Works Consulted

• Bittman, Mark. How to Cook Everything. New York, NY: Macmilllan, 1998. Print.
• Smith, Delia. Delia's Complete Cookery Course. London: BBC, 2005. Print.

Six experiments with chocolate and baking: Brownie experiment 1, chocolate brownies using melted chocolate

Introduction

A series of seven posts detailing six experiments with chocolate and baking -- three with chocolate brownies and three with chocolate custard -- and our final conclusions.  In honor of J. Kevin Kelly and Michelle M. Francl-Donnay.

Purpose

To determine if the experimenter can approximate their favorite Ghirardelli mix brownies from scratch outside the US by determining the differences made by using cocoa powder, melted baking chocolate, or a 50-50 mix.  

To determine if the same variations make any interesting or notable differences in baked chocolate custard.

Brownie Experiment 1: Chocolate brownies using melted chocolate

 

Materials

• oven
• round Pyrex pie plate (or 8-inch or 9-inch square brownie pan)
• measuring cups and spoons
• 50 g cooks chocolate
• 115 g salted butter, plus some for greasing the pie plate
• 1 cup demerara sugar
• 2 eggs
• 1/2 cup all-purpose flour
• 1/2 tsp vanilla extract
• small saucepan
• medium mixing bowl
• mixing spoon or spatula
• whisk

 

Procedure

• Pre-heat oven to 180 C / 170 C for a fan oven.  
• Grease the pie plate with some of the butter.  
• Place 50 g 76% cooks chocolate and 115 g salted butter in small saucepan and heat over low heat.  Stir occasionally.  When chocolate is nearly melted, remove from heat and stir until mixture is smooth.  
• Transfer to medium mixing bowl, using mixing spoon or spatula to make sure as much as possible is transferred.  
• Add 1 cup demerara sugar.  Mix together with the whisk.  
• Add 2 eggs.  Beat with whisk until well broken-up and well-integrated. 
• Add 1/2 cup all-purpose flour and 1/2 tsp vanilla.  Mix gently but well.  
• Transfer to pie plate, again using  mixing spoon or spatula to make sure as much as possible is transferred.
• Bake in oven for 20-25 minutes, until just set in the middle.  Brownies will continue to bake when removed from the oven.  
• Cool (at least 15 minutes) before cutting.

 

Data

• Type of baking dish: round Pyrex pie plate
• Mass and type of chocolate: 50 g; 76% cooks
• Mass of butter: 115 g
• Volume and type of sugar: 1 cup demerara sugar
• Number and size of eggs: 2 large
• Volume of flour: 1/2 cup
• Volume of vanilla extract: 1/2 tsp 
• Temperature of oven: 170 C

 

Observations

A fork stuck into the center of the brownies after 20 minutes emerged clean.  

 

 

Results and Discussion

Experimenter found the resulting brownies were delicious but unexceptional.  Reviewer B found the resulting brownies were "perfect." 

 

 

Conclusion

Experimenter is willing to serve these brownies to company, but further experiments are needed to produce a more satisfactory brownie closer to the Ghirardelli box mix.

 

Works Consulted

• Bittman, Mark. How to Cook Everything. New York, NY: Macmilllan, 1998. Print.
• Smith, Delia. Delia's Complete Cookery Course. London: BBC, 2005. Print.

Six experiments with chocolate and baking: Custard experiment 1, baked custard using melted chocolate

Introduction

The first of seven posts detailing six experiments with chocolate and baking -- three with chocolate brownies and three with chocolate custard -- and our final conclusions.  In honor of J. Kevin Kelly and Michelle M. Francl-Donnay.

Purpose

To determine if the experimenter can approximate their favorite Ghirardelli mix brownies from scratch outside the US by determining the differences made by using cocoa powder, melted baking chocolate, or a 50-50 mix.  

To determine if the same variations make any interesting or notable differences in baked chocolate custard.

Custard Experiment 1: Baked chocolate custard using melted chocolate

Materials

• oven
• 1.5-litre Pyrex round casserole
• larger casserole, baking tin or pan, etc, which will fit the smaller casserole inside it in the oven
• measuring cups and spoons
• 50 g cooks chocolate
• 600 ml single cream
• 1/2 cup demerara sugar
• 2 eggs
• 2 egg yolks
• pinch salt
• 1 tsp vanilla extract
• small saucepan
• medium mixing bowl
• mixing spoon or spatula
• whisk 
• kettle or medium saucepan

 

Procedure

• Heat 600 ml single cream and 50 g cooks chocolate in the saucepan over low heat until the chocolate is just melted and the cream is just steaming.  Remove from heat and add 1 tsp vanilla extract.  
• Separate 2 eggs and place yolks in the mixing bowl.  (Place egg whites aside for use in this recipe: http://www.bbcgoodfood.com/recipes/1783633/coconut-macaroons.)  
• Add the other 2 eggs.  Beat with whisk. 
• Add 1/2 cup demerara sugar and a pinch of salt to the eggs and beat together until well-mixed.
• Pre-heat oven to 170-175 C. 
• Put a kettle or saucepan of water to boil. 
• Add the cream mixture to the egg mixture gradually, beating with the whisk.  
• Transfer to casserole, using mixing spoon or spatula to make sure as much as possible is transferred.  
• Place the casserole in the larger baking dish.  Pour the boiling water into the larger baking dish, to within about 1" or 2.5 cm of the top of the custard mixture.  
• Bake for 45 minutes or until just set -- it should still be a bit wobbly in the middle, and will continue baking after removed from the oven.  (Note, if you usually make custard with milk, cream sets faster.) 

 

Data

• Type of baking dish: 1.5 litre Pyrex casserole
• Mass and type of chocolate: 50 g; 76% cooks 
• Volume and type of cream: 600 ml single
• Volume and type of sugar: 1/2 cup demerara
• Volume of salt: 1 pinch
• Number and size of eggs: 2 large + yolks from 2 large eggs
• Volume of vanilla extract: 1 tsp 
• Temperature of oven: 170 C

 

Observations

Custard was wobbly to the edges at 30 minutes, but only in the centre at 45 minutes.  At that time, a fork stuck into the center of the custard emerged clean.  
 

Results and Discussion

Experimenter found the resulting custard was delicious but not particularly intense.   

 

 

Conclusion

Experimenter is willing to serve this custard to company, but is now curious to see the results with cocoa and with cocoa and mixed melted chocolate and cocoa.

Works Consulted

• Bittman, Mark. How to Cook Everything. New York, NY: Macmilllan, 1998. Print.
• Smith, Delia. Delia's Complete Cookery Course. London: BBC, 2005. Print.