Art of Darkness II Recipes

COCOA BROWNIES

(Created from the Transcript, not from Foodtv.com)

HARDWARE
8" square baking pan
Parchment paper
PAN PREPARATION
  1. Spray bottom and sides of pan with oil.
  2. Cut parchment paper so that it lays down inside of pan but has 2 ends sticking up to make a "brownie sling".
SOFTWARE
4 Large Eggs

1 1/4 Cup Natural Cocoa
1 Cup Brown Sugar
1 Cup Sugar
1/2 Cup All Purpose Flour
1/2 Teaspoon Kosher Salt

8 oz. Melted Butter
2 Teaspoons Vanilla Extract

THE BATTER

  1. Preheat oven to 300.
  2. Beat eggs in mixer on medium until eggs are light in color and texture.
  3. Sift together dry ingredients (cocoa, brown sugar, sugar, flour and salt) and slowly add to mixer.
  4. Keeping mixer on slow, add the vanilla and butter very, very slowly.
  5. Stop and scrape down the sides and then slowly mix for 10 more seconds.
  6. Pour batter into pan layered with parchment paper. Lick any batter off of your hands, then wash them.
  7. Cook for 45 minutes.
  8. Check doneness by inserting a wooden toothpick into the middle of the brownie. If there's just a little bit of crumb on the toothpick, it's done.
  9. Remove brownie using the parchment sling and cut into 9 pieces using a pizza cutter.
  10. Finish cooling on a rack or eat right away.


COCOA SYRUP

(Created from the Transcript, not from Foodtv.com)

HARDWARE
Small Sauce Pan or Saucier
Whisk
Squeeze Bottle
Funnel
 
SOFTWARE
3 Cups Sugar
1 1/2 Cups Water
2 Tablespoons Light Corn Syrup

1/4 Teaspoons Kosher Salt
1 1/2 Cup Dutch Process Cocoa
   Powder

1 Tablespoon Vanilla Extract

THE BATTER

  1. Bring sugar, water and corn syrup to a boil.
  2. Whisk in salt and cocoa powder into water mixture until you obtain a smooth sauce. This will take some time until the cocoa butter melts.
  3. Add the vanilla extract.
  4. Return to a boil with high heat and then reduce heat to medium.
  5. Let the mixture reduce until thickened.
  6. When thicker but still a little watery, pour into a squeeze bottle.
  7. Let cool for several hours opened to release condensation.


HOT COCOA 

(Created from the Transcript, not from Foodtv.com)

HARDWARE
Tightly Lidded Container
Drinking Vessel
Whisk or Molinillo
 
SOFTWARE
2 1/2 Cups Powdered Milk
2 Cups Powdered Sugar
1 Cup Dutch Process Cocoa
     Powder
2 tsp. Cornstarch
1 tsp. Salt
Cayenne Pepper
Boiling Water

THE BATTER

  1. Shake all ingredients together in a tightly lidded bowl.
  2. Fill drinking vessel 1/3 the way up with cocoa mixture.
  3. Add water to just cover.
  4. Mix using a whisk or molinillo.
  5. Fill the rest of the way with water.