Recipe: Chocolate Crumble Focaccia

Within our NYC pastry kitchens, Director of Pastry Operations, Jansen Chan, is always coming up with new recipes and techniques to propel the creativity of Pastry Arts students and inspire them to develop recipes of their own. Learn how to recreate his latest recipe below, and join our next Open House to catch a live demonstration by Chef Jansen. CLICK HERE to learn dates and register one of ICC’s upcoming Open Houses.

 


CHOCOLATE CRUMBLE FOCACCIA 
Yield: 9” x 13” pan, about 12 servings

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INGREDIENTS:

¼ cup + 2 tablespoons cocoa
½ cup coffee, hot
3 ¼ cup flour, all-purpose
¼ cup sugar
7g. yeast, dry (1 sachets)
1 ½ cup water, lukewarm
1 ½ teaspoon salt
1 c. dark chocolate, 55%-65%, chopped
Crumble (see next)
Powdered sugar, for garnish


PROCEDURE: 

-In a bowl, whisk cocoa with hot coffee. Reserve and let cool slightly.

-In a stand mixer with a paddle attachment, mix cocoa mixture, flour, sugar, yeast and water at a low speed for 3-5 minutes, or until thoroughly mixed.

-Add the salt and increase the mixer speed to medium and allow to knead until the dough comes together on the hook, about 12-15 mins.

-Add chopped chocolate.

-Transfer the dough to a large, oiled bowl and wrap well in plastic wrap.

-Place in a warm spot, such as over a hot oven, until the dough doubles, about 1-2 hours. Or, place the wrapped dough in the refrigerator and allow to proof overnight, for at least 12 hours.

-Grease and parchment line a pan.

-Punch down the proofed dough, transfer to the prepared pan, and push and stretch the dough down evenly.

-Sprinkle the crumble on top.

-Cover the dough loosely with plastic wrap and allow the dough to proof again in a warm spot until doubled about 1-2 hours.

-Preheat the oven to 400 F°.

-Bake at 400 F for 35-40 mins. or until 185 F°, if using a thermometer.

-Allow cooling for 15 mins. before cutting.

-Dust with powdered sugar, if desired.

-Wrap well to keep moist.


INGREDIENTS FOR CRUMBLE

1 ¾ cup flour, all-purpose

1 ½ cup brown sugar

¾ teaspoon salt

¼ teaspoon cinnamon

3 oz. (¾ stick) butter, unsalted, cold


CRUMBLE PROCEDURE: 

-Combine flour, brown sugar, salt, and sugar in a mixer bowl.

-Cut butter into smaller pieces.

-In a stand mixer with a paddle attachment, combine butter and dry ingredients until sandy.

-Reserve in a refrigerator until needed.

 

Inside ICC: Creating Chocolate Truffles with Chef-Instructor Michael Zebrowski

Celebrate Valentine’s Day by creating your own chocolate truffles —and a heart-shaped box made of chocolate. Watch below as Pastry Chef-Instructor Michael Zebrowski shares some of the techniques learned within ICC’s Professional Pastry Arts program.


Ingredients Needed:

  • 454 grams (1 lb) Heavy Cream
  • 70 grams (2.5 oz) Invert Sugar
  • 1/8 teaspoon Salt
  • 680 grams (1 lb 8 oz) Chocolate (58-64%)
  • 227 grams (8 oz) Butter (softened)
  • 114 grams (4 oz) Liqueur
  • *Use a good quality liqueur like Cognac, Armagnac, Grand Marnier or dark rum.

Procedure for Chocolate Truffles: 

  • In a saucepan, bring the cream, sugar and salt to a boil
    Pour the hot mixture over the chocolate. Allow to stand for one minute, then emulsify, from the center out, until smooth
  • Stir in the softened butter and emulsify until homogeneous.
  • Gradually pour in the liqueur, stirring continuously to maintain an emulsion.
  • Cover the surface of the ganache with plastic wrap and allow to set up at room temperature.
  • Pipe the ganache into rounds that are as spherical as possible.
  • Roll the ganache into spheres by hand and chill again. At this point, the rolls may be refrigerated for several days before being finished.
  • Allow the spheres to temper from the refrigerator before coating twice in tempered chocolate.
  • After the second coating, roll the truffles in sifted cocoa powder before the chocolate sets. Once set, sift the excess cocoa powder off the finished truffles.

 

Create a chocolate heart-shaped box using techniques from Chef Michael! Learn more about ICC’s Professional Pastry Arts program, click here. 

 

Chocolate Demo with Dean of Pastry Arts, Jacques Torres 2/1/2017

To kick off the month of February, Dean of Pastry Arts Jacques Torres prepared the ICC community for the upcoming Valentine’s Day holiday. Sharing words of wisdom on chocolate trends, the business side of Valentine’s Day and advice on how the famous Jacques Torres Chocolate locations handle one of the busiest seasons of the year.

Watch the full Facebook Live video, here. 

Want the ability to use the techniques shown here by Dean of Pastry Arts, Jacques Torres? Click Here to learn more about ICC’s Professional Pastry Arts program.

View the full gallery, here: