tag:blogger.com,1999:blog-2503994994675408248.post5460986070960784767..comments2024-03-18T14:15:07.873-07:00Comments on The Food Librarian: San Diego Chocolate CorksThe Food Librarianhttp://www.blogger.com/profile/09964596880945435097noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-2503994994675408248.post-76578377296603998812008-02-07T09:14:00.000-08:002008-02-07T09:14:00.000-08:00Here is it from the Los Angeles Times, Feb 10, 199...Here is it from the Los Angeles Times, Feb 10, 1999 (If you search in an LA Times newspaper database for Chocolate Corks [like at your cool library], but sure to set it to use the advanced search feature to look through "document text" and not just "citation and abstract.") The title of the whole article was called "An American Chocolate" and features other recipes too.<BR/><BR/>Source: Los Angeles Times, An American Chocolate by Laurie Ochoa, February 10, 1999<BR/><BR/>Chocolate Corks<BR/><BR/>Campanile's Nancy Silverton describes these as "cupcakes for grown-ups." She sells them from the pastry case of her La Brea Bakery. "They're as easy to make as a muffin," she says. Don't chop the chocolate too fine; the chunks should create molten pockets of chocolate throughout the cork.<BR/><BR/>1 cup plus 1/2 teaspoon sugar<BR/>1 (1/4-ounce) package dry yeast<BR/>1/2 cup plus 2 tablespoons lukewarm water<BR/>1 1/2 cups unbleached pastry flour or unbleached all-purpose flour<BR/>1/2 cup plus 2 tablespoons cocoa powder plus extra for dusting<BR/>1 cup (2 sticks) butter, melted and cooled, plus extra for greasing pan<BR/>5 eggs<BR/>1 to 1 1/3 cups coarsely chopped bittersweet chocolate, 6 to 8 ounces, depending on taste<BR/><BR/>1. Sprinkle 1/2 teaspoon sugar over yeast in small mixing bowl. Pour lukewarm water over sugar and yeast and let sit until softened, about 5 minutes. Stir in 3/4 cup flour and cover tightly with plastic wrap. Set aside in warm place until bubbly, about 30 minutes.<BR/><BR/>2. Sift together cocoa powder and remaining 1 cup sugar and remaining 3/4 cup flour. Make large well in center of dry ingredients and pour in butter, eggs and yeast mixture. Whisk together liquids and gradually draw in dry ingredients, whisking until completely incorporated. Stir in chocolate.<BR/><BR/>3. Pipe or spoon batter into standard or mini muffin tins lightly coated with melted butter, filling to top. Bake at 375 on middle rack until firm to touch, 18 to 20 minutes for standard muffins and 7 to 8 minutes for mini muffins. Sift fine layer of cocoa powder over surface of corks while still warm. Serve warm or at room temperature.The Food Librarianhttps://www.blogger.com/profile/09964596880945435097noreply@blogger.comtag:blogger.com,1999:blog-2503994994675408248.post-43812562888605820602008-01-31T17:23:00.000-08:002008-01-31T17:23:00.000-08:00Dear Food Librarian,Is there any way you can tell ...Dear Food Librarian,<BR/><BR/>Is there any way you can tell us this recipe? We are dying to know how to make the corks! Or, could you tell us what year it was published in the LA Times?<BR/><BR/>Dying to know....Anonymousnoreply@blogger.com