Chocolate All Day – From Simple to Decadent, 100+ Recipes For Everyone’s Favorite Ingredient By Steven Hodge

Calling all chocolate lovers, here’s the book for you – 100 rich, delicious, yet accessible recipes for baking with chocolate all day long! Chocolate All Day is from Temper Pastry owner, chocolatier, pastry chef, and TV star, Steven Hodge, who appeared Food Network Canada’s Great Chocolate Showdown. Chef Hodge shares his recipes with home bakers so we can create some gooey goodness with this delectable ingredient.

In addition to recipes, the cookbook gives plenty of advice on buying, storing and working with chocolate. He shows you how to temper it, how to create chocolate decorations and how to fix your desserts if something goes wrong. You’ll learn to taste chocolate and build a chocolate-based entertainment board that’s sure to impress.

Why Not Try:
● Chocolate for Breakfast: Start the day with some delectable White Chocolate Raspberry Scones
● Cakes & Tarts: Celebrate a special occasion or everyday gathering with Chocolate Lava Cakes, colorful Dark Chocolate Passionfruit Tart, or Dark Chocolate Butter Tarts
● Cookies, Squares & Bites: Make afternoon tea even nicer with Chocolate Almond Biscotti or Chocolate Orange Cookies
● Kid-Friendly Chocolate: Get the kids in the kitchen with Chocolate-Covered Caramel Apples
● Drinkable Chocolate: Jazz up your go-to cocktails with a Chocolate Bramble or Chocolate Cherry Pisco Sour

Dark Chocolate Butter Tarts

Makes 17 to 18 tarts
Prep Time: 1 hour
Cook Time: 20 to 25 minutes

Brisée Dough
1½ cups (340 g) unsalted butter, cold
1¾ cups + 4 teaspoons (282 g) all-purpose flour
1 tablespoon (10 g) kosher salt
1/3 cup (75 ml) cold water

Filling
6.7 oz (190 g) dark couverture chocolate
2/3 cup (132 g) dark brown sugar
¼ cup (60 g) unsalted butter, room temperature
¾ teaspoon vanilla extract
¼ teaspoon kosher salt
2 large eggs
3 tablespoons (45 ml) heavy cream 6½ tablespoons (100 ml) maple syrup
½ cup (80 g) raisins

If you have never had a classic butter tart, this recipe is a must-try. It hits all the taste buds, and it’s so easy to make. These tarts are unbelievably gooey, buttery and flaky—a perfect treat for those with a sweet tooth. I like to use a French brisée dough for a buttery, flaky pastry, but regular pie dough is fine as well. You’ll see that I use raisins, but if you’re not a fan, try pecans (or nothing) in the filling.

1. For the dough, place the butter in the freezer for 10 minutes to firm up. Then grate the butter into a bowl and place in the fridge while you measure the other ingredients.
2. Combine the flour and salt in a food processor. Add the chilled grated butter. Pulse for a few seconds and then add the Continue to pulse until the dough comes together slightly. Remove from the food processor and hand-knead to bring it all together. Do not overwork the dough; it’s okay if some of it flakes off. Pat the dough into a square about 2 inches thick. Wrap with plastic wrap and place in the fridge to relax for 30 minutes.
3. While the dough is relaxing, start the tart Preheat the oven to 350°F.
4. Melt the chocolate in a microwave (see page 7) and set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream together the brown sugar, butter, vanilla and salt, until light and fluffy.
5. Beat in the eggs, then the cream and maple syrup, followed by the Add the melted chocolate and stir to fully combine. Set aside in the fridge until you are ready to use.
6. Take the brisée dough out of the fridge and lightly dust the dough and your work surface
7. Roll out the dough to 1/₁₀ inch thick. Using a 4½-inch cookie cutter, cut out rounds.
8. Spray a standard-sized muffin tin with nonstick spray, then line the wells with the brisée Leave about ¼ inch of dough above the rim. Place the muffin tin in the freezer for 10 minutes to relax the dough, so it does not shrink when baking.
9. Take the filling out of the fridge and stir it to reincorporate. Remove the lined muffin tin from the freezer and fill the tarts, using a 1-ounce ladle or #30 black (1-ounce) ice cream scoop.
10. Bake the tarts in the preheated oven for 20 Let cool completely, then remove from the muffin tin.

White Chocolate Raspberry Scones

Raspberries and white chocolate is one of my favourite pairings. The acidity of the berry stands up to the sweetness of the chocolate in a way that’s just delicious. These scones are light and airy, with a beautiful outer crust for texture. If you’d rather try this recipe with a different berry, go for it, but if you’re adding fresh berries, give them a quick freeze to firm up their structure, so they don’t become mush when you fold them into the batter.

Makes 9 scones
Prep Time: 15 minutes
Cook Time: 18 to 20 minutes

1 cup (225 g) unsalted butter, cold 3½ cups + 1/3 cup (575 g)
all-purpose flour
½ cup (100 g) granulated sugar
4 teaspoons (12 g) baking powder 1 teaspoon baking soda
1 teaspoon kosher salt
6.7 oz (190 g) white chocolate 1½ cups (375 ml) heavy cream 2 large eggs
1 1/3 cups (200 g) frozen raspberries
1 tablespoon (8 g) icing sugar, optional

Egg Wash
1 large egg
2 tablespoons (30 ml) whole milk

1. Preheat the oven to 325°F and line a baking sheet with parchment
2. Cut the butter into 1-inch cubes and place on a plate in the freezer or fridge for about 10 minutes to get cold.
3. In a bowl, combine the flour, sugar, baking powder, baking soda and salt.
4. Chop the white chocolate and set it
5. In a separate bowl, whisk the cream and eggs to combine.
6. Using your hands, work the cold butter into the dry ingredients until it has the texture of a coarse meal, being careful not to overmix.
7. Pour the cream mixture into the dry ingredients and gently stir together until just combined. Add the chopped chocolate and frozen raspberries and gently fold into the dough to distribute them If the dough is too wet, adjust the texture by dusting a little flour over the surface to achieve the right consistency. You should be able to move and pick up the dough without it sticking to your fingers or the work surface.
8. Flour your work surface and roll out the dough into a 9-inch square, adding a bit more flour if needed to keep it from Cut the square into 9 equal pieces. Place the pieces on the lined baking sheet and refrigerate for 10 minutes to chill the dough.
9. To make the egg wash, whisk together the egg Once the scones have chilled, lightly brush them with the egg wash, then bake for about 18 to 20 minutes, or until they’re a light golden colour. Before serving, you can dust the tops with icing sugar to add sweetness, if you like.

White Chocolate and orange Panna Cotta

Makes five 6-ounce servings
Prep Time: 5 minutes, plus 2 hours for setting
Cook Time: 5 minutes

Panna cotta is a luscious custard dessert, but because it uses gelatin rather than eggs, it’s much lighter than a crème brûlée or crème caramel. When I was working in restaurants, it was an easy dessert to execute quickly. I didn’t have to worry about overcooking it like a custard and it was always consistent. You can flavour panna cotta with all sorts of things, and it’s always delicious served with fresh fruit or coulis.

Panna Cotta

4 gelatin sheets or 1 tablespoon (8 g) gelatin powder
2 1/3 cups (560 ml) heavy cream
¾ cup + 2 tablespoons (205 ml) whole milk
1 medium orange, zested
1 vanilla bean, split and scraped
2 tablespoons (25 g) granulated sugar
1 tablespoon (15 ml) Grand Marnier
9.7 oz (275 g) white chocolate, chopped

Candied Orange Zest
1 large orange
½ cup (100 g) granulated sugar
½ cup (125 ml) water 

1. For the panna cotta, bloom the gelatin sheets in cold water until fully hydrated, about 5 Remove from the water and squeeze out any excess. If using powdered gelatin, the ratio is 5 parts water to 1 part powdered gelatin.
2. In a medium pot, combine the cream, milk, orange zest, vanilla bean and seeds, and sugar. Bring to a boil over medium-high heat.
3. Prepare an ice bath and set it
4. Once the cream mixture has boiled, remove it from the heat and add the bloomed gelatin and Grand Marnier. Stir until the gelatin has fully
5. Place the white chocolate in a large bowl with a fine-mesh strainer set overtop. Strain the cream mixture over the Whisk together until fully combined.
6. Place the bowl of panna cotta in the ice bath and Strain into a separate clean bowl with a pouring spout, then pour into individual dishes to set. Refrigerate for at least 2 hours.
7. For the candied orange zest, carefully remove the peel from the orange, using a paring knife (make sure not to include the white pith). Slice the peel into long, thin strands.
8. Place the zest in a small pot and pour in water just to Bring it to a boil, then immediately strain off the water. Repeat this process 2 more times. Set aside the zest.
9. Next, make a simple syrup. In a pot, combine the sugar and water. Bring to a boil over medium-high heat, and boil until the sugar has dissolved Remove the pot from the heat, transfer the syrup to a container and add the orange zest. Allow the zest to soak for 1 hour before using it. It will last for up to 1 month in the fridge, stored in the syrup.
10. Remove the panna cotta dishes from the fridge and garnish with candied orange zest.

Recipes are excerpted from Chocolate All Day: From Simple to Decadent, 100+ Recipes for Everyone’s Favorite Ingredient by Steven Hodge. Copyright © 2023 Steven Hodge. Photographs by Jamie Hodge and Jimmy Jeong. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

STEVEN HODGE is a chocolatier and pâtissier, and owner of Temper Chocolate & Pastry in Vancouver. He is the co-host, with Anna Olson, of Food Network Canada’s Great Chocolate Showdown. He also hosts Project Bakeover and has appeared on Wall of Bakers. He graduated from the California School of Culinary Arts, and has been the pastry chef at the 3- Michelin Star Restaurant Gordon Ramsay, in London, and has also worked at Le Caprice and The Wolseley.