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Chocolate-Butter / Butter-Chocolate Recipe Help

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  • Chocolate-Butter / Butter-Chocolate Recipe Help

    Some time ago I saw a recipe posted by a paleo blogger on his site for chocolate-butter; which is where you melt chocolate and butter together, spread it in a pan and refrigerate. Now I can't find the recipe or remember who the blogger was.

    If anyone knows who the blogger was, or has a recipe please post it.


  • #2
    I've done it before just as a treat and it makes chocolate 100x richer once it gets solid again. Thanks for reminding me about it!
    --Trish (Bork)


    • #3
      Mama says chocolate butter is the Devil! What Mama don't know, won't hurt;-)
      Free your mind, and your Grok will follow!


      • #4
        You tease...I need a recipe please.


        • #5
          Originally posted by SoccerGrok View Post
          Mama says chocolate butter is the Devil! What Mama don't know, won't hurt;-)
          I'm so glad yo'mama warned you about me.
          --Trish (Bork)

          FOOD PORN BLOG!


          • #6
            Mama says chocolate butter is the Devil


            • #7
              I'm gonna give you a little secret - and I rarely reveal this - but virgin coconut oil + chocolate melted together is much more silky, much richer and much more delicious than chocolate + butter. You will NOT go back to melting butter and chocolate together after you've discovered this, and it's also more stable at room temperature since coconut oil is firmer than butter due to SFA content.
              Don't put your trust in anyone on this forum, including me. You are the key to your own success.


              • #8
                Sounds great, choco, you are an awesome person!!
                I read your food porn thread throughout the weekend and made a zillion notes.


                • #9
                  Why not go all out and make a flourless chocolate cake. Just add some eggs:

                  From America's Test Kitchen:

                  Flourless Chocolate Cake
                  Serves 12 to 16
                  Even though the cake may not look done, pull it from the oven when an instant-read thermometer registers 140 degrees. (Make sure not to let tip of thermometer hit the bottom of the pan.) It will continue to firm up as it cools. If you use a 9-inch springform pan instead of the preferred 8-inch, reduce the baking time to 18 to 20 minutes. We like the pure flavor of chocolate. However, coffee or liqueur (choose something that tastes like nuts, coffee, or oranges) can added if desired. In any case, choose a high-quality chocolate that you enjoy eating out of hand.

                  8 large eggs, cold
                  1 pound bittersweet or semisweet chocolate, chopped
                  1/2 pound (2 sticks) unsalted butter, cut into 1/2-inch chunks
                  1/2 cup strong coffee or liqueur (optional)
                  Confectioners sugar or cocoa powder for decoration

                  1. Adjust oven rack to lower-middle position and heat oven to 325 degrees. Line bottom of 8-inch springform pan with parchment and grease pan sides. Cover pan underneath and along sides with sheet of heavy-duty aluminum foil and set wrapped pan in large roasting pan. Bring kettle of water to boil.

                  2. Beat eggs with handheld mixer at high speed until volume doubles to approximately 1 quart, about 5 minutes. Alternately, beat in bowl of electric mixer fitted with wire whip attachment at medium speed to achieve same result, about 5 minutes.

                  3. Meanwhile, melt chocolate and butter (adding coffee or liqueur, if using) in large heatproof bowl set over pan of almost simmering water, until smooth and very warm (about 115 degrees on an instant-read thermometer), stirring once or twice. (To use microwave, melt chocolate at 50 percent power for 2 minutes, stir, add butter, and continue heating at 50 percent power, stirring every minute, until chocolate and butter have melted and are smooth, another 2 to 3 minutes total.) Using large rubber spatula, fold 1/3 of egg foam into chocolate mixture until only a few streaks of egg are visible; fold in half of remaining foam, then last of remaining foam, until mixture is totally homogenous.

                  4. Scrape batter into prepared springform pan and smooth surface with rubber spatula. Set roasting pan on oven rack and pour enough boiling water to come about halfway up side of springform pan. Bake until cake has risen slightly, edges are just beginning to set, thin glazed crust (like a brownie) has formed on surface, and instant-read thermometer inserted halfway through center of cake registers 140 degrees, 22 to 25 minutes. Remove springform pan from water bath and set on wire rack; cool to room temperature. Cover and refrigerate overnight to mellow flavors. (Cake can be covered and refrigerated for up to 4 days).

                  5. About 30 minutes before serving, remove springform pan sides, invert cake on sheet of waxed paper, peel off parchment pan liner, and turn cake right-side up on serving platter. Sieve light sprinkling of confectioners sugar or unsweetened cocoa powder over cake to decorate, if desired.


                  • #10
                    I need a recipe please.


                    • #11
                      I used to make virgin coconut oil "fudge" as a treat.

                      1/2 cup vco
                      1/4 cup cocoa powder
                      1/4 cup chopped nuts (I love toasted hazelnuts) TOTALLY OPTIONAL
                      1 Tbsp honey/maple syrup or use a bit of stevia, or something else... or nothing if you can stand the bitterness.

                      Use your food processor or kitchen aid or hand blender or a fork, (or heat up the vco) to blend together the vco and cocoa and sweetener. Stir in nuts, put into a parchment paper lined container, and chill.

                      (Try not to eat the entire pan... bad things will happen, just ask my hubby.)
                      The more I see the less I know for sure.
                      -John Lennon