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.