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Recipe: Eureka Chocolate Sablés - Latest News


Recipe: Eureka Chocolate Sablés

They wanted to make a cookie with a dynamic texture that would show off the flavor of Guittard’s Eureka Works chocolate, so they experimented with types of sugar; sugar and chocolate ratios; and both ... read more

Espresso Chocolate Sablés

My original recipe for these deeply coffee-flavored and amply chocolate-flecked cookies produced a classic shortbread with the melt-in-your-mouth texture that’s the hallmark of great shortbread and ... read more

Recipe: Chocolate-Raspberry Thumbprints

1/4 recipe Do-Almost-Anything Chocolate Cookie Dough, chilled About 1/2 cup thick raspberry jam, stirred to loosen 1/3 cup semisweet or milk chocolate chips, optional Related Articles Three cookie ... read more

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Bake These Cookies and Upstage Any Holiday Meal

“Oh, they’re nothing,” you say, when someone asks what you brought. “Just some simple chocolate slice-and-bakes.” Pause. “Cool recipe, actually. They’re made with date sugar.” Sorry, was that the ... read more


Chocolate sablé cookies

Mix in the chocolate and lemon zest. Add the egg white and mix just ... Get restaurant reviews, food stories and recipes from the L.A. Times Test Kitchen. ... read more

Recipe: Do-Almost-Anything Chocolate Cookie Dough

Use this recipe to make a full batch of classic chocolate cookies, or choose a variation, such as Chocolate-Pecan Cookies or Chocolate-Raspberry Thumbprints. 4 cups all-purpose flour 2/3 cup ... read more

10 Must-Make Christmas Cookies

This recipe is an incredible jumping-off point for a variety of beautiful and tasty holiday cookies. You can roll the logs of cookie dough in chopped nuts, sprinkles, chocolate chips, anything you can ... read more

Chocolate-Pistachio Sablés

(That means airtight! In plastic!) Logs of slice-and-bakes—like these Chocolate–Pistachio Sablés—store best. And guess what? No need to defrost before slicing and zipping them into the oven. ... read more

Dark Chocolate-Hazelnut Sables

Pulse the chocolate in a food processor until finely chopped; transfer to a bowl. Add the hazelnuts to the food processor and pulse until finely chopped; transfer to the bowl with the chocolate. Whisk ... read more

Lemon Sablés

These classic cookies are named for the French word for "sand." Heather Roth's not-too-sweet version retains the standard delicate, crumbly texture without threatening to disintegrate all over your ... read more

Chocolate Sablés with Date Sugar

Grate chocolate using the large holes of a box grater ... Do Ahead: Dough can be made 3 days ahead; keep chilled. Sables can be made 4 days ahead; store in an airtight container at room temperature. I ... read more

Talking With Gary Guittard, Master Chocolatier, On Guittard Chocolate Company's 150th Anniversary

The Eureka Works bar was developed over five meticulous iterations of blending, tasting and adjusting. Guittard says, "The process involved tasting all the individual chocolate masses first, then ... read more



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