Chocolate Lovers Bootcamp -Prep List & Recipes

Please make sure to measure out all your ingredients before the class begins

Week 1 - Cookies & Brownies

For this class, you will need the following equipment:

• A Hand/Stand mixer with paddle attachment (its ok if you do not have this we can also mix by hand)
• A fine mesh sieve (not required, used for garnishing) 
• Plastic/Saran wrap 
• A rolling pin or an empty wine bottle  
• A baking sheet(s) with parchment paper
• Cookie cutters: we suggest round or square, but you can be creative and use whatever shape you like!
• A pot (for mixing brownies in)
• A small pot (we will be using this for the ganache)
• A wooden spoon, or something to stir with
• A couple of measuring cups
• A few measuring spoons
• A rubber spatula
• A few large bowls
• A small offset spatula (if you don't have this a butter knife will do)
• A pan to bake your brownies in

Don’t forget to look in the pantry for the following ingredients, or add them to the grocery list:

Brownies:

• 1 cup or 120g of all purpose flour
• 1 cup or 227g of room temperature butter
• 1 cup or 201g of sugar
• 1 cup or 201 of brown sugar
• ¾  of a cup or 75g of cocoa powder
• ½ a cup or 70g of chocolate chips
• 3 eggs - room temperature (take your eggs out from the refrigerator 30 minutes before class)

Chocolate Sable Sandwich Cookies:

• 1 ½ cups or 180g of all purpose flour
• ⅔ cup or 67g of cocoa powder
• ¼ teaspoon of salt
• ¾ of a cup or 170g of butter at room temperature
• 1 ½ cups or 188g of icing sugar
• 2 eggs at room temperature (take your eggs out from the refrigerator 30 minutes before class)
• 1 teaspoon vanilla

For the Filling:

• 1 cup or 250ml of heavy cream (35%)
• ¾ of a cup or 94g of icing sugar
• ¼ teaspoon of salt
• 1 ½ cups or 210g of dark chocolate ( 70%)

 Cookies and Brownies - Recipe

Brownies:

• 1 cup or 120g of all purpose flour
• 1 cup or 227g of room temperature butter
• 1 cup or 201g of sugar
• 1 cup or 201g of brown sugar
• ¾ of a cup or 85g of cocoa powder
• ½ a cup or 70g of chocolate chips
• 3 eggs - room temperature (take your eggs out from the refrigerator 30 minutes before class)

Method:

1. Melt the butter in a pot.
2. Add brown sugar.
3. Mix cocoa powder and white sugar together in a bowl, then and add to the pot.
4. Whisk together on low to medium heat until sugars are dissolved and the entire mixture has come together. 
5. Remove from the heat.
6. Start whisking in eggs one at a time. 
7. Whisk in flour. 
8. Spray/line the baking pan. 
9. Bake in the oven at 325 degrees for approximately 15 minutes or until they are set. 

Chocolate Sable Sandwich Cookies:

• 1 ½ cups or 180g  of all purpose flour
• ⅔ cups or 67g of cocoa powder
• ¼ teaspoon of salt
• ¾ of a cup or 170g  of butter at room temperature
• 1 ½ cups or 188g of icing sugar
• 2 eggs room temperature (take your eggs out from the refrigerator 30 minutes before class)
• 1 teaspoon vanilla

Method:

1. Combine butter and sugar together in a mixing bowl.
2. Cream together until fluffy.
3. Add in eggs one at a time. Add in Vanilla extract
4. Combine dry ingredients (all purpose flour, cocoa powder, salt).
5. Add dry ingredients in 2 intervals. Until dough comes together
6. Make sure you are scraping your bowl down as you go to ensure that the mixture is uniform with no lumps.
7. Chill dough for approximately 20 minutes.
8. Roll out into desired shape.
9. Bake at 325 degrees for approximately 10 minutes 

For the Filling:

• 1 cup or 250ml of 35% heavy cream
• ¾ of a cup or 94g of icing sugar
• ¼ teaspoon of salt
• 1 ½ cups or 210g of 70% dark chocolate

Method:

1. Heat the cream.
2. Pour over the chocolate.
3. Whisk icing sugar and salt into ganache mixture, just until combined.

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Week 2 - S'mores Pie

Please be sure to measure out all your ingredients before the class begins.

For this class, you will need the following equipment:

• Pie plate (9" works best)
• A few bowls
• A pot (s)
• Candy thermometer (if you have one, if not I will talk you through it)
• Measuring cups
• Measuring spoons
• A spatula
• A Stand or hand mixer with whisk attachment (this is required for making the marshmallow)
• A few large bowls
• A whisk (s)

Don’t forget to look in the pantry for the following ingredients, or add them to the grocery list:

For the Crust:

• 7 tablespoons butter (melted)
• 1 ½ cups or 150g  graham cracker
• 2 tablespoon brown sugar

For the Filling:

• 1 ¾ or 245g cups dark chocolate (you can use semisweet or bittersweet callets, chocolate chips or bar chocolate chopped)
• 1 cup or 250ml Heavy cream
• ½ teaspoon of vanilla extract
• ⅛  teaspoon of salt

For the Marshmallows

• 1 cup or 250ml  water (cold)
• 2 cups or 402g of granulated sugar
• ½  a cup or 170g of light corn syrup
• ½ a teaspoon of salt

We realize that gelatin may be hard to find, that is why we are providing you with a few different options and their proper proportions. You can choose to use any of the below:

• 7 Sheets of gelatin
• 3 Envelopes of unflavoured gelatin (for example Knox)
• 3 tablespoon agar agar
• 2 ½ tablespoons of gelatin powder 

S’Mores Pie - Recipe

For the Crust:

• 7 tablespoons butter (melted)
• 1 ½ cups or 150g of graham cracker
• 2 tablespoon brown sugar

Method:

1. Melt the butter.
2. Combine melted butter with graham crumbs and brown sugar.
3. Mix well.
4. Press into the pie shell evenly.
5. Bake for 8-10 minutes at 325 degrees.

For the Filling:

• 1 ¾ Cups or 245g of dark chocolate (you can use semisweet or bittersweet callets, chocolate chips or bar chocolate chopped)
• 1 cup or 250ml of heavy cream
• ½ Teaspoon vanilla extract
• ⅛ Teaspoon salt

Method:

1. Put the chocolate in a bowl.
2. Warm cream to a soft simmer.
3. Add the salt and vanilla to the cream.
4. Pour the cream over chocolate.
5. Let it stand for 2-3 minutes for the chocolate to melt, then whisk until it comes together.
6. Pour into the prepared pie shell.

Marshmallows:

• 1 Cup or 250ml of water (cold)
• 2 Cups or 402g of granulated sugar
• ½ a cup or 170g of light corn syrup
• ½ a teaspoon of salt

We realize that gelatin may be hard to find, that is why we are providing you with a few different options and their proper proportions. You can choose to use any of the below:

• 7 Sheets of gelatin
• 3 Envelopes of unflavoured gelatin (example Knox)
• 3 Tablespoon agar agar
• 2 ½ Tablespoon of gelatin powder

Method:

1. In a stand mixer using the whisk attachment pour in  ½ a cup of the cold water and add the gelatin.
2. In a medium saucepan  combine the remaining water, sugar, corn syrup and salt.
3. Turn the heat to medium/high and bring to a boil. Continue to cook for approximately 1 - 1 ½  minutes or until the mixture reaches 240F. 
4. Remove from the heat.
5. Turn your mixer on low and let the gelatin move around a little bit, slowly start adding in the hot sugar mixture by drizzling it down the side of the bowl. It is important to do this part slowly.  The sugar will be hot, be careful that you do not burn yourself!
6. Once all the sugar is incorporated turn your mixer to high and whip for approximately 10 minutes. We like to cover our mixer with a towel or plastic wrap so there is no mess.
7. Transfer the marshmallows to the top of the pie, you will need a spatula or pastry scraper to do this.
8. Turn your oven to broil, let  the marshmallow become toasty in your oven.
9. The pie will need to set for 2-3 hours before cutting and serving.
10. ENJOY!

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Week 3: Classic Chocolate Confections: Florentines & Caramels 

Please make sure to measure out all your ingredients before the class begins

For this class, you will need the following equipment:

• A few bowls
• A pot (s) (you will need a pot for each recipe)
• A candy thermometer
• A few measuring cups
• A couple measuring spoons
• A spatula
• A heat proof spatula or spoon
• A couple of baking tray (s)
• A few large bowls
• A whisk (s)
• A parchment paper or silicone baking  mat
• 9x9x2" pan
• A microplane or a fine grater (something to zest orange with)
• Some vegetable spray or butter something for greasing pan

Don’t forget to look in the pantry for the following ingredients, or add them to the grocery list:

Florentines:

• 1 ¾ cups or 245g of sliced almond 
• 3 Tablespoon all-purpose flour
• 1 Orange
• ¼ teaspoon of salt
• ¾ cup or 150g of sugar
• 2 tablespoons of 35% cream
• 2 tablespoons of light corn syrup
• 5 tablespoons butter
• ½ teaspoon of vanilla
• Approximately 1 cup or 140g dark coating chocolate (for garnishing, not required)

Chocolate Caramels:

• 1 ½ cup or 400 ml of 35% cream
• 1 ½ cups or 300g of granulated sugar
• 1 cup plus 2 tablespoon light corn syrup
• 1 teaspoon of salt
• 9 ounces or 1 ½ cups of dark chocolate  (54-70% you can use callets, chips, or bar)

Classic Chocolate Confections  Florentines and Caramels - Recipe

Florentines:

• 1 ¾ cups or 245g of sliced almonds 
• 3 tablespoons of all-purpose flour
• 1 Orange
• ¼ teaspoon of salt
• ¾ of a cup or 150g of sugar
• 2 Tablespoons of 35% cream
• 2 Tablespoon of light corn syrup
• 5 tablespoon butter
• ½ teaspoon of vanilla
• Approximately 1 cup or 140g of dark coating chocolate (for garnishing but not required)

Method:

1. Preheat the oven to 350 degrees.
2. Line a baking sheet with silicone baking mat or parchment paper.
3. Zest orange, and combine nuts, orange, salt and flour. Set aside for later.
4. Combine sugar, cream and corn syrup in a pot.
5. Bring to boil over medium heat and boil for one minute.
6. Remove from the heat stir in vanilla.
7. Combine sugar mixture with almond mixture.
8. Let sit for one minute.
9. Spoon tablespoon sized portions of batter, roll and put on a lined baking sheet.
10. Bake for 8-10 minutes  or until cookies are thin and golden brown (not required but, you can use a ring mold to shape cookies to perfectly round).
11. Once they are cooled you can garnish cookies with coating chocolate.

Chocolate Caramels:

• 1 ½ cup or 400 ml of 35% cream
• 1 ½ cups or 300g of granulated sugar
• 1 cup plus 2 tablespoon light corn syrup
• 1 teaspoon of salt
• 9 ounces or 1 ½ cups of dark chocolate  (54-70% you can use callets, chips, or bar) 

Method:

1. Prepare your pan (9"x9"x2"). Line the pan with some parchment paper allowing the paper to slightly hang outside of the pan (this will act as handles to pull the caramels out once set). 
2. Spray with cooking spray or grease with butter.
3. Combine cream, sugar, corn syrup and salt in a saucepan with a heavy bottom.
4. Clip candy thermometer to the side of the pot.
5. Bring to boil on medium to high heat and cook until 250F.
6. Remove from the heat and let stand at room temperature for about 4-5 minutes.
7. Stir in Chocolate.
8. Pour mixture into the pan and let it stand for at least 3 hours before cutting.
9. Candies can be wrapped in wax paper or candy wrappers and stored in an airtight container at room temperature.

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Week 4: Molten Lava Cake with Chantilly Cream & Strawberry Compote

Please be sure to measure out all your ingredients before the class begins.

For this class, you will need the following: 

Equipment: Note, You will be using one of the bowls and the pot as a double boiler. 

• Rubber Spatula
• A few large bowls (2-3)
• Rolling pin 
• Ramekins (to bake the cakes in 3-4)
• Knife (something you feel comfortable dicing with)
• Cutting  Board
• Pot
• Whisks
• Small offset spatula 
• A plate or bowl for presentation/plating

Don’t forget to look in the pantry for the following ingredients, or add them to your grocery list:

• Fresh strawberries (used for garnishing)
• Sieve/Icing sugar (optional for garnishing)
• 35% Whipping Cream (small container, used for garnishing)
• Dark Chocolate  (bitter sweet) 1 cup or 140g
• Butter  1/2 cup or 113g (plus a little extra for greasing ramekins)
• Flour 2 Tablespoons
• Sugar 1/4 cup or 50g
• Eggs (2 whole eggs, 2 yolks)
• Cocoa powder (3 Tablespoons
• Salt (pinch, for cake)

For the gluten free version you can substitute Cup for Cup gluten free flour

Molten Lava Cake - Recipe 

For Garnish

• 8 - 10 fresh strawberries
• ½ tablespoon sugar *optional 
• ½ a cup 35% Whipping Cream
• Icing sugar for dusting

For Cake

• 1 cup or 140g  Dark Chocolate
• ½  of a cup or 113g of Butter (plus a little extra for greasing ramekins)
• 2 Tablespoons Flour
• ¼  of 50g of a cup Sugar
• 2 Whole eggs + 2 yolks 
• 3 Tablespoons Cocoa powder

Method

1. Preheat your oven to 400 degrees.
2. Grease the ramekins with butter and lightly dust with cocoa powder.
3. In a double boiler (a bowl over a pot of simmering water) melt the chocolate and butter.
4. In a separate medium sized bowl whisk 2 whole eggs, 2 yolks and sugar together.  The mixture will slightly thicken and become more pale in colour. 
5. Slowly pour in chocolate mixture into the egg mixture and whisk until combined.
6. Add flour and fold gently.
7. Scoop batter into ramekins and bake for 10-12 minutes or until the edges are firm and the centre of the cake is still soft. Remember everyone's home oven is different so it may take your oven a couple minutes more or less.
8. Let the cake sit in the container for 2-3 minutes before removing and serving.
9. To remove the cakes from the ramekins, place a dessert plate facing down on top of the ramekin and turn right side up. 

Please note: If you are not ready to bake,  you can refrigerate and bake later for up to 12 hours.  Baking from cold will increase the bake time slightly.

For The Garnish

For this recipe we are using strawberries, however any fruit can be used to brighten up this dish. Cut the strawberries into small pieces and add a sprinkle of sugar to coat them.

For the whipped cream,  whip in a bowl with a whisk or in a mixer. Once bubbles begin to form add icing sugar to taste. Continue to whip until it has thickened.