set chocolate phasers to 11.
June 13, 2017 10:23 AM Subscribe
I made this, and it was really, really, really good, but I would like it to be EVEN MORE CHOCOLATE-Y AND RICH AND MAXIMALIST. Tips?
Better cocoa powder? We used what was in the pantry, which was, I think, not-great Hershey's that has aged in place. Mr. Machine mumbled about how he didn't think it would make a difference, but he may just have wanted to avoid another trip to the grocery store.
Better chocolate bar? We used Scharffenberger's from the local grocery store, and then topped with double the prescribed amount.
More cocoa powder and shaved chocolate in the pavlova? The Smitten Kitchen recipe uses more cocoa powder and bar chocolate than the frequently-linked Nigella, but the Nigella specifies dark chocolate rather than semi or bittersweet. I'm not sure how much additional cocoa powder/chocolate I can load the pavlova mix with before it collapses.
Something else I'm not thinking of? I've seen this. Specific brand names/items would be helpful.
Better cocoa powder? We used what was in the pantry, which was, I think, not-great Hershey's that has aged in place. Mr. Machine mumbled about how he didn't think it would make a difference, but he may just have wanted to avoid another trip to the grocery store.
Better chocolate bar? We used Scharffenberger's from the local grocery store, and then topped with double the prescribed amount.
More cocoa powder and shaved chocolate in the pavlova? The Smitten Kitchen recipe uses more cocoa powder and bar chocolate than the frequently-linked Nigella, but the Nigella specifies dark chocolate rather than semi or bittersweet. I'm not sure how much additional cocoa powder/chocolate I can load the pavlova mix with before it collapses.
Something else I'm not thinking of? I've seen this. Specific brand names/items would be helpful.
I prefer the Hershey's Special Dark cocoa over their regular cocoa for intense dark chocolate flavor (my brownies turn out almost black now from the much-darker cocoa). I also like the Ghirardelli cocoa better than the regular Hershey's, but it is not as intense as the Special Dark.
posted by briank at 10:41 AM on June 13, 2017
posted by briank at 10:41 AM on June 13, 2017
If you have a spice shop near you, go there to see if they have black cocoa powder. I use the Onyx you can get here. You can sub one for one in recipes and it results in almost black chocolate baked goods and a very intense chocolate flavor. General Malaise's suggestion of espresso powder is also good. And "better" chocolate is relative. What will amp your chocolate-y factor will be the percentage. So if you go up in percentage (a 70% or 82% even!) you'll get a darker flavor than your standard semi/bittersweet (35-60%)
posted by LKWorking at 10:50 AM on June 13, 2017 [1 favorite]
posted by LKWorking at 10:50 AM on June 13, 2017 [1 favorite]
I'd toss in some pure cacao nibs.
posted by SaltySalticid at 10:56 AM on June 13, 2017
posted by SaltySalticid at 10:56 AM on June 13, 2017
Would adding dark chocolate ganache be cheating?
If not, I'd also make a dense brownie to set it on and glue the pavlova to it with a lot of ganache, and then top it with a mocha rum sauce.
PM me if you want recipes :)
posted by ananci at 11:19 AM on June 13, 2017 [1 favorite]
If not, I'd also make a dense brownie to set it on and glue the pavlova to it with a lot of ganache, and then top it with a mocha rum sauce.
PM me if you want recipes :)
posted by ananci at 11:19 AM on June 13, 2017 [1 favorite]
Please think twice about adding coffee. Not everyone likes coffee.
You can make chocolate whipped cream pretty easily by adding cocoa. You can also nudge down the sugar content, which will increase the chocolate experience (and lets you eat more for the same caloric content), as well as making the end product less stiff. Cocoa really makes whipped cream stiff, mousse-like even, so be prepared for that. Chocolate whipped cream is also good with strawberries. I recommend adding extra vanilla to increase the depth of flavor, and possibly a tiny pinch of salt.
You can also, as an experiment, try some whipped cream with _no_ sugar added. I've done it and it's great in certain contexts, especially if it's topping something very sweet.
If you want the pavlova itself to be more chocolatey, you could try dusting it with a light coating of cocoa powder, maybe using a shaker/duster.
Then, too, there's the option of grated chocolate on top, or serving individual pieces on a small pool of chocolate sauce.
Me, I don't like _that_ much chocolate, but if that's what you like, imagine:
Chocolate meringue on a pool of chocolate sauce, topped with chocolate whipped cream, berries, sprinkled with grated chocolate.
posted by amtho at 11:34 AM on June 13, 2017 [1 favorite]
You can make chocolate whipped cream pretty easily by adding cocoa. You can also nudge down the sugar content, which will increase the chocolate experience (and lets you eat more for the same caloric content), as well as making the end product less stiff. Cocoa really makes whipped cream stiff, mousse-like even, so be prepared for that. Chocolate whipped cream is also good with strawberries. I recommend adding extra vanilla to increase the depth of flavor, and possibly a tiny pinch of salt.
You can also, as an experiment, try some whipped cream with _no_ sugar added. I've done it and it's great in certain contexts, especially if it's topping something very sweet.
If you want the pavlova itself to be more chocolatey, you could try dusting it with a light coating of cocoa powder, maybe using a shaker/duster.
Then, too, there's the option of grated chocolate on top, or serving individual pieces on a small pool of chocolate sauce.
Me, I don't like _that_ much chocolate, but if that's what you like, imagine:
Chocolate meringue on a pool of chocolate sauce, topped with chocolate whipped cream, berries, sprinkled with grated chocolate.
posted by amtho at 11:34 AM on June 13, 2017 [1 favorite]
Also: I have found Guittard brand chocolate to be the best for some purposes, but I've been mainly using their little disks in hot chocolate, so I don't know how their cocoa powder is.
posted by amtho at 11:42 AM on June 13, 2017
posted by amtho at 11:42 AM on June 13, 2017
If you're topping with berries, I would take the time to coat each one with chocolate (I'm thinking similar to chocolate-covered strawberries, that are hardened but melt in your mouth).
posted by A hidden well at 7:09 PM on June 13, 2017
posted by A hidden well at 7:09 PM on June 13, 2017
The better quality of chocolate you use, the more chocolatey it will taste. Scharffen Berger is a good one. For my baking purposes, I really like to use Callebaut semi-sweet, which is available at Whole Foods. Everything I make with that stuff is like 24-karat chocolate flavor.
Good idea or potential disaster: since the recipe calls for a lot of sugar, you could try using unsweetened chocolate. I'd melt it and add to the meringue as a liquid. My brownie recipe calls for unsweetened chocolate and it works great, so that's what made me think of it.
posted by Autumnheart at 1:30 PM on June 14, 2017
Good idea or potential disaster: since the recipe calls for a lot of sugar, you could try using unsweetened chocolate. I'd melt it and add to the meringue as a liquid. My brownie recipe calls for unsweetened chocolate and it works great, so that's what made me think of it.
posted by Autumnheart at 1:30 PM on June 14, 2017
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posted by General Malaise at 10:34 AM on June 13, 2017 [4 favorites]