| Register  | FAQ  | Search | Login 
It is currently Mon May 25, 2015 9:05 am

All times are UTC - 6 hours [ DST ]




Post new topic Reply to topic  [ 50 posts ]  Go to page Previous  1, 2
Author Message
 Post subject: Re: Vegan Chocolate by Fran Costigan
PostPosted: Tue May 13, 2014 12:25 am 
Offline
Can't Dance, Isn't Part of Revolution

Joined: Tue Jun 18, 2013 1:38 am
Posts: 159
Bananadreams wrote:
I've made the Double Chocolate Chunk Cookies, Magic Cookie Bars, Opera Cake, and I've got the Chocolate Cherry Miroir Cake setting up in the fridge.

The cookies took me 2 tries to get the texture right; ended up adding another tablespoon of flour or so. The bars were delicious the second and third day after making them, as I kind of get sick of chocolate the day I make these :).

I made the Opera cake for a baptism, and it was pretty amazing! You really have to make sure you refrigerate the cake between layer building, so that it doesn't slide around on you. I'll admit I'm seriously impatient, but I forced myself to split the prep time into 2 days to get it right.

The Miroir cake is a bit of a favorite of mine right now. Cherries and raspberry liqueur NOMZ! I did alter the sizing a bit and made two 6 inch mini cakes after doubling the cake batter (GF version). The remainder I made into cake balls with more of the cherry preserves/raspberry liqueur mixture and mousse. So tired of chocolate...but...can't stop :P I also subbed the agar powder for the required flakes and just reduced the amount. Seems to have turned out okay. I'll post pictures later



Would like to makde the opera cake, but seems a bit intimidating all the steps. Is it easy, depsite all the steps?


Top
 Profile  
 
 Post subject: Re: Vegan Chocolate by Fran Costigan
PostPosted: Tue May 13, 2014 11:03 am 
Offline
Tofu Pup

Joined: Sun Jan 06, 2013 8:01 pm
Posts: 4
otherdimension wrote:
Bananadreams wrote:
I've made the Double Chocolate Chunk Cookies, Magic Cookie Bars, Opera Cake, and I've got the Chocolate Cherry Miroir Cake setting up in the fridge.

The cookies took me 2 tries to get the texture right; ended up adding another tablespoon of flour or so. The bars were delicious the second and third day after making them, as I kind of get sick of chocolate the day I make these :).

I made the Opera cake for a baptism, and it was pretty amazing! You really have to make sure you refrigerate the cake between layer building, so that it doesn't slide around on you. I'll admit I'm seriously impatient, but I forced myself to split the prep time into 2 days to get it right.

The Miroir cake is a bit of a favorite of mine right now. Cherries and raspberry liqueur NOMZ! I did alter the sizing a bit and made two 6 inch mini cakes after doubling the cake batter (GF version). The remainder I made into cake balls with more of the cherry preserves/raspberry liqueur mixture and mousse. So tired of chocolate...but...can't stop :P I also subbed the agar powder for the required flakes and just reduced the amount. Seems to have turned out okay. I'll post pictures later



Would like to makde the opera cake, but seems a bit intimidating all the steps. Is it easy, depsite all the steps?


I found that if you make some of the components a day or two ahead of time like the author advises, a lot of the stress and intimidation eases up. It's just a matter of alternately layering and chilling it from there. The opera cake turned out pretty fantastic!


Top
 Profile  
 
 Post subject: Re: Vegan Chocolate by Fran Costigan
PostPosted: Tue May 27, 2014 6:24 am 
Offline
Can't Dance, Isn't Part of Revolution

Joined: Tue Jun 18, 2013 1:38 am
Posts: 159
Made the bittersweet chocolate truffles with the tempered chocolate coating. Wow! can't believe I actually tempered chocolate.

The whole process is time consuming, but worth it.

I agree with Fran when she says non-dairy truffles have a cleaner richer taste.

They were a hit with friends!


Top
 Profile  
 
 Post subject: Re: Vegan Chocolate by Fran Costigan
PostPosted: Sun Jun 22, 2014 8:55 am 
Offline
Huffs Nooch

Joined: Wed Oct 19, 2011 12:15 pm
Posts: 126
I want to make to Chocolate Cherry Miroir (page 102), but I am confused by one of the instructions. I think I saw at least one person mention they had made this awhile back. Can anyone help?

The cake calls for one recipe of Magic Chocolate Mousse but specifies to make it with 1/2c + 1T cherry juice instead of water and 1T kirsch. The actual recipe for Magic Chocolate Mousee (page 182) calls for 1c +2T water. Does that mean you are meant to use half of the liquid the original mousse recipe calls for (so, only juice), or does it mean to replace half of the water with juice and still use half water? I find the wording confusing, and I'd really appreciate if anyone could help!

Also, I am thinking of multiplying the recipe by 1.5 for a larger cake. Should I multiply all the mousses/fillings, or is the quantity big enough that they could just be spread a bit thinner?

Thanks so much for any advice!


Top
 Profile  
 
 Post subject: Re: Vegan Chocolate by Fran Costigan
PostPosted: Mon Jun 23, 2014 1:18 pm 
Offline
Should Write a Goddam Book Already

Joined: Thu Jan 06, 2011 12:25 pm
Posts: 1009
PoesiePie wrote:
I want to make to Chocolate Cherry Miroir (page 102), but I am confused by one of the instructions. I think I saw at least one person mention they had made this awhile back. Can anyone help?

The cake calls for one recipe of Magic Chocolate Mousse but specifies to make it with 1/2c + 1T cherry juice instead of water and 1T kirsch. The actual recipe for Magic Chocolate Mousee (page 182) calls for 1c +2T water. Does that mean you are meant to use half of the liquid the original mousse recipe calls for (so, only juice), or does it mean to replace half of the water with juice and still use half water? I find the wording confusing, and I'd really appreciate if anyone could help!

Also, I am thinking of multiplying the recipe by 1.5 for a larger cake. Should I multiply all the mousses/fillings, or is the quantity big enough that they could just be spread a bit thinner?

Thanks so much for any advice!


Have you thought of contacting the author? Here's the contact page on her website.


Top
 Profile  
 
 Post subject: Re: Vegan Chocolate by Fran Costigan
PostPosted: Mon Jun 23, 2014 1:43 pm 
Offline
Huffs Nooch

Joined: Wed Oct 19, 2011 12:15 pm
Posts: 126
Thanks. Just emailed her. Should have thought of that myself. :/
Will report back in case anyone else is confused by this.


Top
 Profile  
 
 Post subject: Re: Vegan Chocolate by Fran Costigan
PostPosted: Sat Jul 05, 2014 12:33 pm 
Offline
Huffs Nooch

Joined: Wed Oct 19, 2011 12:15 pm
Posts: 126
I did email Fran, and she is so super nice!
There IS a typo in the miroir recipe and, yes, you should use just as much juice as you would have used water in the chocolate mousse. So 1c +2T juice in place of water. It turned out great, by the way.
I'm loving baking from the book. The Brooklyn Blackout is so easy yet really looks spectacular. Also, I've made the Buche de Noel, Opera cake, Almond Orange Olive Oil Cake, a few different truffles and the Sachertorte. Some of them seem a bit intimidating, but once you get started and read through the recipe thoroughly, you find out it's totally doable and so worth the effort.


Top
 Profile  
 
 Post subject: Re: Vegan Chocolate by Fran Costigan
PostPosted: Sat Jul 05, 2014 12:51 pm 
Offline
Should Write a Goddam Book Already

Joined: Thu Jan 06, 2011 12:25 pm
Posts: 1009
PoesiePie wrote:
I did email Fran, and she is so super nice!
There IS a typo in the miroir recipe and, yes, you should use just as much juice as you would have used water in the chocolate mousse. So 1c +2T juice in place of water. It turned out great, by the way.
I'm loving baking from the book. The Brooklyn Blackout is so easy yet really looks spectacular. Also, I've made the Buche de Noel, Opera cake, Almond Orange Olive Oil Cake, a few different truffles and the Sachertorte. Some of them seem a bit intimidating, but once you get started and read through the recipe thoroughly, you find out it's totally doable and so worth the effort.


Thank you for the correction. I still haven't made anything from the cookbook--I'm not much of a baker-- but my husband's birthday is coming up later this month, so that may be the time to crack open this book.


Top
 Profile  
 
 Post subject: Re: Vegan Chocolate by Fran Costigan
PostPosted: Sun Nov 09, 2014 3:22 pm 
Offline
Lactose Intolerant...Literally
User avatar

Joined: Wed Oct 20, 2010 4:18 pm
Posts: 714
Location: bridge and tunnel
I took a vegan chocolate class from Fran last week in NYC. We made four recipes from this book - the blackout cake, the sachertorte, the trifle and the eclairs. They were all amazingly good, but I think my favorite was actually the eclairs. The vanilla pastry creme (the recipe for this is also in the book) that's used to fill the eclairs is soooo tasty. And Fran was such a good teacher! Pics below.

Image

Fran with all the desserts

Image

Closeup of the eclairs

Image

The sachertorte and blackout cake

Image
The trifle.

_________________
Twitter: http://twitter.com/#!/PieCuresAll


Top
 Profile  
 
 Post subject: Re: Vegan Chocolate by Fran Costigan
PostPosted: Sun Nov 09, 2014 3:46 pm 
Offline
Brain Made of Raw Seitan
User avatar

Joined: Thu May 12, 2011 4:38 pm
Posts: 1211
Location: Germany
Those eclairs look so good!

_________________
"None of your fancy dandyisms please!" - interrobang?!
"I wish I could tell my ovaries to chill out and stop with the whole menstrual thing. It's a dead end, body!" - Couroupita

blog: Jaunty Dame


Top
 Profile  
 
 Post subject: Re: Vegan Chocolate by Fran Costigan
PostPosted: Sun Nov 09, 2014 3:47 pm 
Offline
Has Isa on speed dial
User avatar

Joined: Fri Oct 24, 2014 12:30 am
Posts: 83
Location: Northern California
The eclairs look particularly yummy. For some reason I didn't think this dessert could be veganized. But I guess, it is possible to use a different pastry as a vehicle for the filling and the chocolate topping.


Top
 Profile  
 
 Post subject: Re: Vegan Chocolate by Fran Costigan
PostPosted: Sun Nov 09, 2014 7:03 pm 
Offline
Moving To Sheepshead Bay
User avatar

Joined: Thu Nov 01, 2012 2:55 pm
Posts: 5682
Location: The land of maple syrup and beavers.
Wow. That all looks amazing.

_________________
Anyone for some German Shepherd Pie? - daisychain
Well! Fruit is stupid! These onions taste nothing like fruit! - allularpunk
Dwarf-tossing for God: A Story of Hope - Invictus


Top
 Profile  
 
 Post subject: Re: Vegan Chocolate by Fran Costigan
PostPosted: Tue Nov 11, 2014 2:35 pm 
Offline
Lactose Intolerant...Literally
User avatar

Joined: Wed Oct 20, 2010 4:18 pm
Posts: 714
Location: bridge and tunnel
healthnut wrote:
The eclairs look particularly yummy. For some reason I didn't think this dessert could be veganized. But I guess, it is possible to use a different pastry as a vehicle for the filling and the chocolate topping.



Yup, these eclairs were more of a yellow cake baked in an eclair pan. I haven't had an actual eclair in forever but I think that choux pastry for traditional eclairs is quite a bit different. But the ones we made were definitely delicious, so it's all good.

_________________
Twitter: http://twitter.com/#!/PieCuresAll


Top
 Profile  
 
 Post subject: Re: Vegan Chocolate by Fran Costigan
PostPosted: Sun Dec 21, 2014 1:54 am 
Offline
Should Write a Goddam Book Already

Joined: Thu Jan 06, 2011 12:25 pm
Posts: 1009
I feel guilty. I've owned this book for a year and haven't made anything out of it yet, so I think it's time to change that. For my first Vegan Chocolate recipe, I'm trying to decide between the Black Bottom Cupcakes and the Chocolate, Orange and Almond Olive Oil. Opinions?


Top
 Profile  
 
 Post subject: Re: Vegan Chocolate by Fran Costigan
PostPosted: Mon Dec 22, 2014 9:10 am 
Offline
Has it on Blue Vinyl
User avatar

Joined: Tue Oct 19, 2010 12:32 pm
Posts: 2063
I made the lemon/olive oil truffles for work as I really love the lemon/dark choc combo. They are amazing and less work than the recipe suggests.

Mat.

_________________
Lady Gaga and Beyonce should run her over with the kitten Wagon for that one comment alone - Torque (speaking of Katy Perry)


Top
 Profile  
 
 Post subject: Re: Vegan Chocolate by Fran Costigan
PostPosted: Mon Dec 22, 2014 1:58 pm 
Offline
Should Write a Goddam Book Already

Joined: Thu Jan 06, 2011 12:25 pm
Posts: 1009
matwinser wrote:
I made the lemon/olive oil truffles for work as I really love the lemon/dark choc combo. They are amazing and less work than the recipe suggests.

Mat.


Sorry, I meant I was trying to choose between the Black Bottom Cupcakes and the Chocolate, Orange, and Almond Olive Oil Cake. I can see why my post was confusing, LOL. Good to know those truffles are so good, though!


Top
 Profile  
 
 Post subject: Re: Vegan Chocolate by Fran Costigan
PostPosted: Fri Dec 26, 2014 6:12 pm 
Offline
Top of the food chain & doesn't need to prove it
User avatar

Joined: Fri Feb 01, 2013 11:28 am
Posts: 665
Location: Quebec, Canada
I made the bûche de Noël from the recipe included in last December's VegNews. It is so good I ordered the book!

Image

Image

_________________
Château Imaginaire


Top
 Profile  
 
 Post subject: Re: Vegan Chocolate by Fran Costigan
PostPosted: Fri Dec 26, 2014 7:35 pm 
Offline
Should Write a Goddam Book Already

Joined: Thu Jan 06, 2011 12:25 pm
Posts: 1009
Wow Minatomachi! That is one gorgeous yule log. You could post those pics in the food porn section of the PPK also; I bet people there would love to get a look at them.

I ended up making the black bottom cupcakes. I used all vegan granulated sugar where part sugar, part evaporated cane juice was called for, and only all purpose white flour where a portion of all purpose and a portion of whole wheat pastry flour was called for, and the cupcakes still turned out great. The only place where I ran into a problem was with the filling. I used Daiya cream cheese for the first time and discovered that I don't like the flavor of it very much. Next time I make these, I'll try Parmela.


Top
 Profile  
 
 Post subject: Re: Vegan Chocolate by Fran Costigan
PostPosted: Fri Dec 26, 2014 8:05 pm 
Offline
Top of the food chain & doesn't need to prove it
User avatar

Joined: Fri Feb 01, 2013 11:28 am
Posts: 665
Location: Quebec, Canada
Thanks LFL, I put the pictures in the food porn section. I don't like the vegan cream cheese I have access to either, so I hope there aren't too many recipes in the book asking for it.

Doncherryfan, the chocolate class looks like it was amazing!

_________________
Château Imaginaire


Top
 Profile  
 
 Post subject: Re: Vegan Chocolate by Fran Costigan
PostPosted: Sat Dec 27, 2014 9:16 pm 
Offline
Should Write a Goddam Book Already

Joined: Thu Jan 06, 2011 12:25 pm
Posts: 1009
Minatomachi wrote:
Thanks LFL, I put the pictures in the food porn section. I don't like the vegan cream cheese I have access to either, so I hope there aren't too many recipes in the book asking for it.


No, there aren't. I checked the index and only three recipes contain vegan cream cheese.


Top
 Profile  
 
 Post subject: Re: Vegan Chocolate by Fran Costigan
PostPosted: Sun Feb 01, 2015 5:10 pm 
Offline
Huffs Nooch
User avatar

Joined: Sun Jan 02, 2011 8:05 pm
Posts: 131
Location: Los Angeles, CA
I got this gorgeous cookbook for Christmas, and so far what I've done with it is leave it on my coffee table so any visitors will get their hopes up in vain that I might bring them something spectacular from the kitchen. Today, I'm actually going to make stuff! I have a few questions though:

1. She often calls for a blend of all-purpose and whole-wheat pastry flour. Usually when I see this in books I just use all AP because I figure they're trying to healthy up their desserts. (I don't do healthy desserts - everything else I eat is super-healthy, I'm looking for different things from dessert.) In the intro, though, she says she uses that mix for its superior texture. Does anyone have any thoughts on that - is it really better-tasting? I'm really broke so the possibility of wasting ingredients is kind of stressful.

2. Sugar ground in the blender until it becomes powdered - yeah, my blender doesn't do that. I had it on for 45 minutes one time and it was still totally crunchy. I know I could sub store-bought powdered sugar but I wonder if there's anything I'd need to do to make up for the cornstarch in the commercial stuff? OR might a fine granulated sugar like Baker's sugar work?


Top
 Profile  
 
 Post subject: Re: Vegan Chocolate by Fran Costigan
PostPosted: Sun Feb 01, 2015 7:07 pm 
Offline
Remembers When Veganism Was Cool
User avatar

Joined: Tue Oct 19, 2010 9:42 pm
Posts: 2484
elizabee, I don't think the texture will suffer in most things if you use all AP flour. And I've been kind of ignoring a lot of the sugar instructions because I've never had luck grinding sugar in my blender either. I've mostly just used the regular Wholesome Sweeteners stuff I use for everything (or powdered sugar if it's a recipe where that makes sense), with good results. But baker's sugar might be closer to what she's going for in the cakes and stuff. Is there a specific recipe you're looking at?


Top
 Profile  
 
 Post subject: Re: Vegan Chocolate by Fran Costigan
PostPosted: Mon Feb 16, 2015 11:11 am 
Offline
Trapped On A Desert Island With A Cow
User avatar

Joined: Thu Oct 21, 2010 8:35 am
Posts: 407
Location: Pittsburgh
elizabee wrote:
I got this gorgeous cookbook for Christmas, and so far what I've done with it is leave it on my coffee table so any visitors will get their hopes up in vain that I might bring them something spectacular from the kitchen. Today, I'm actually going to make stuff! I have a few questions though:

1. She often calls for a blend of all-purpose and whole-wheat pastry flour. Usually when I see this in books I just use all AP because I figure they're trying to healthy up their desserts. (I don't do healthy desserts - everything else I eat is super-healthy, I'm looking for different things from dessert.) In the intro, though, she says she uses that mix for its superior texture. Does anyone have any thoughts on that - is it really better-tasting? I'm really broke so the possibility of wasting ingredients is kind of stressful.

2. Sugar ground in the blender until it becomes powdered - yeah, my blender doesn't do that. I had it on for 45 minutes one time and it was still totally crunchy. I know I could sub store-bought powdered sugar but I wonder if there's anything I'd need to do to make up for the cornstarch in the commercial stuff? OR might a fine granulated sugar like Baker's sugar work?


I just made the Chocolate Chocolate Chip Brownies from this book which were awesome. The recipe called for the whole-wheat pasty flour and sugar ground in the blender. I did not either either of these and thought the recipe came out great.

I had pastry flour which I used in place of the whole-wheat pastry flour. But I just happened to buy this recently. Otherwise, I would have used all AP flour. I think the pasty flours are bit lighter in texture compared to AP. But all the flours were sifted also in various recipes I saw. I doubt it would make too big of a difference if you used all AP. Perhaps the item you make might be slightly more firmer with all AP. But just slightly.

On the sugar, I was being lazy here and didn't even think about trying to grind it. Figured I already had some powdered sugar on hand so just used that. The recipe I made included an addition of cornstarch so I did not need to add it in. From what I read, the cornstarch just keeps the ground up sugar from clumping/caking so you can probably skip it when grinding sugar. I guess I'm more daring, or just lazy, and if I didn't have powered sugar I would have just subbed regular sugar but cut down the amount of it.

Also, because of how fine sugar typically is, I would think a spice grinder might work better than a blender. Blender probably just swirls it around, never really grinding it.


Top
 Profile  
 
 Post subject: Re: Vegan Chocolate by Fran Costigan
PostPosted: Mon Feb 16, 2015 3:55 pm 
Offline
Huffs Nutritional Yeast

Joined: Sun Feb 15, 2015 1:34 pm
Posts: 114
Location: Stockholm, Sweden
I have made several recipes from this book and all of them turned out well - even despite some substitutions i in some cases had to make ("whole wheat pastry flour" - I haven't found it anywhere hereabout especially not organically grown so I have found a similar type of wholegrain flour which I sift several times; Maple Syrup is rather expensive here so I've experimented with different blends of normal molasses-blended beet sugar syrup and agave nectar amongst others). I have made the Brooklyn Blackout Cake on several occasions and even the never-vegetarian-types found it amazing!
I was soooo happy when I found the book - being a chocoholic from childhood and lately developing both milk protein allergy and egg white allergy made chocolate dreams nearly impossible for a while ... But now I have a goldmine for aesthetically pleasing and tasty chocolate recipes! :)

Edit: what I have found works best for me to grind the sugar is using the soy milk maker which I have for making my own soymilk. The immersion blender also works, but gets easily very hot.


Top
 Profile  
 
 Post subject: Re: Vegan Chocolate by Fran Costigan
PostPosted: Sun Feb 22, 2015 6:00 pm 
Offline
Can't Dance, Isn't Part of Revolution

Joined: Tue Jun 18, 2013 1:38 am
Posts: 159
Made the blondies: AMAZING, very moist and the perfect amount of cinnamon!

Also made the no-mallow squares (rice krispie squares) delish!!! I subbed macadamia butter for the cashew butter. Nearly ate the whole pan!

Have had great success with this book thus far!


Top
 Profile  
 
Display posts from previous:  Sort by  
Post new topic Reply to topic  [ 50 posts ]  Go to page Previous  1, 2

All times are UTC - 6 hours [ DST ]


Who is online

Users browsing this forum: No registered users and 6 guests


You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum

Search for:
Jump to:  
Powered by phpBB © 2000, 2002, 2005, 2007 phpBB Group
Template made by DEVPPL/ThatBigForum and fancied up by What Cheer