Chocolate on the Beach 2013

We had a great time at the Chocolate on the Beach Festival this year, thank you to all who came and played with us.

This year The Culinary Madman Jess Owen, and his lovely wife, served up Chocolate Soup with Cocoa Dusted Churros.  Many in the audience requested the recipes, so here they are.

The Culinary Madman’s Chocolate Soup


2C Sugar

2oz Water

1 1/2 Gallon Whole Milk

40oz Semi-Sweet Chocolate Chips

2 Pinches Salt

Roux (3/4 cup melted butter or oil, 3/4 cup flour)

1/2 Cup Vanilla Extract



1. Place water and Sugar in a heavy bottom large pot (at least 8 quarts) and cook on high until all of the water has evaporated.

2. At this point you will have to use your own judgement.  After the water boils out the temperature will continue to climb past 212F , this will allow you to caramelize the sugar for a deeper flavor if you so desire.  I must inform you that you have to be extremely careful, the sugar starts to caramelize at ~320F.  Stir the sugar slowly with a wire whisk so that it caramelizes evenly, but do not splash yourself because hot sugar does not come off your skin.  Let the sugar caramelize as light or dark as you wish.

3. Add in 1/2 gallon of whole milk.  Note: This step can be very dangerous.  If you chose to caramelize your sugar, the temperature can be in excess of 350F.  When the milk hits the hot sugar it will give off a lot of steam and expand rapidly.  Since you are adding a large volume of milk the temperature will decrease quickly, but watch out for the first bit that hits the pan.  Adding the milk so quickly will seize the sugar.  Don’t worry, this is normal.  Just keep stirring with your wire whisk and as the milk heats up the sugar will melt again.

4. Turn the heat down to medium to avoid scorching the milk.  When the milk is up to a simmer and the sugar is melted again, start adding the Chocolate chips 1 handful at a time.  Wait until the Chocolate is melted and fully incorporated before adding the next handful.  Repeat until all the chocolate is melted.

5. Add the remaining 1 gallon of milk and 2 pinches of salt.  Bring up to a simmer, stirring regularly as to not scorch the soup.

6. Now it is time to add the roux.  My preferred method is to mix the fat and flour in a 2 cup glass measuring cup.  After the flour has absorbed the fat I ladle some of the Chocolate Soup into the cup and mix.  I do this 3-4 times until my measuring cup is just about full and then I pour it’s contents into the Chocolate Soup.  This process helps to avoid lumps.

7. After adding the roux to the soup, briefly bring to a boil to take full advantage of the roux’s thickening power.  Then reduce the heat to low and stir in the vanilla.

8. Your chocolate soup is now ready to enjoy.  It is up to you if you serve the Chocolate Soup in a mug or in a bowl.


The Culinary Madman’s Cocoa Dusted Churros

Batter Ingredients:

2 Cups Water

2 Cups Milk

3 Ounces Sugar

1 tsp Salt

2 1/2 Cups Flour

1/2 Cup Cornmeal

4 Large Eggs

1 Pinch Cinnamon Powder

3/4 Oil


1. Pour the milk, water, sugar, salt, cinnamon and oil into a saucepan and bring to a boil.

2. While wet mixture is coming to a boil, mix flour and cornmeal together in a mixing bowl or stand mixer.

3. Add wet mixture to dry mixture and mix into a paste.

4. Let the batter rest for up to 1/2 hour, stirring occasionally to release heat.

5. Blend eggs in one at a time.  Make sure the egg is fully incorporated before adding the next egg.

6. Place your Churro batter into a pastry bag. If you don’t have a pastry bag you can use a heavy zip top bag and cut the bottom corner off.  Using a Star Tip is optional and the size of the hole will dictate the girth of your Churros and cooking time.

7. Heat frying oil to 350F.  Pipe the Churro batter into the hot oil, using a knife to cut the Churro to length as you squeeze the pastry bag.  Be careful not to splash yourself with the hot oil, Churros are not as tasty in the emergency room as they are at your house.

8. When the Churros are golden brown on the outside and light and fluffy on the inside, remove them from the oil and toss with a mixture of granulated sugar, cinnamon and Dutch Process Cocoa Powder (Hersheys Special Dark Cocoa Powder can be used).  The proportions of the sugar mixture is at your own discretion but I advise that you use the Cocoa Powder sparingly.  My preferred method is to shake the Churros in paper bags that contain the sugar mixture, double bagging is advisable.

9. Time to enjoy.