CHOCOLATE CHIP WAFFLES with CHOCOLATE MAPLE SYRUP: International Waffle Day

Today is International Waffle Day. If you're following my food holidays, you'll know that there are actually two Waffle Days (U.S. Waffle Day- August 24).  My waffle maker doesn't come out as often as it should, but when it does, I wonder why I don't make waffles more often. The new waffle makers are so easy to clean.

So for today's Waffle Holiday, I'm making Chocolate Chip Waffles with Chocolate Maple Syrup! 

CHOCOLATE CHIP WAFFLES with CHOCOLATE MAPLE SYRUP

Ingredients
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 tsp baking soda
1 Tbsp sugar
2 eggs, beaten
2 cups buttermilk
1 tsp pure vanilla extract
4 Tbsp unsalted butter, melted
3/4 cup mini dark chocolate chips   

Chocolate Maple Syrup (see recipe below)

Directions
Preheat waffle maker.
In large mixing bowl, whisk together flour, baking powder, salt, sugar, and baking soda.
In smaller bowl, whisk together eggs, buttermilk, vanilla, and butter until well combined.
Pour wet mixture into dry mixture, fold in chocolate chips and stir with wooden spoon until just combined.
Grease waffle maker and pour batter into preheated prepared waffle iron.
Cook until steaming stops and waffles are crisp and golden, about 3 minutes (time depends on waffle maker).
Top with Chocolate Maple Syrup! 

CHOCOLATE MAPLE SYRUP

Ingredients
1-1/2 cups pure maple syrup
4 Tbsp unsweetened DARK cocoa powder
1/4 cup unsalted butter, chopped
Pinch of salt

Directions
Heat maple syrup in small sturdy saucepan over moderate heat until hot.
Whisk in cocoa powder, butter, and pinch of salt. Turn down to simmer and whisk for a minute.
Serve syrup warm.
Syrup keeps, covered and chilled, 1 week

CHOCOLATE WAFFLES: National Waffle Day

Today is National Waffle Day, and I must admit my Waffle Maker doesn't come out as often as it should. I love waffles. There's something about all those edges that increases the flavor for me.

A few years ago I went to the The Ghirardelli Chocolate Festival. It was a lot of fun with great chocolate treats, but the highlight for me was watching Top Chef Casey Thompson prepare Chocolate Waffles.

I always love chef demos and this was even better since it had the added elements of being held outside at Ghirardelli Square in San Francisco: crowds, wind and noise. Top Chef Casey did a great job interacting with the audience while working with what looked like a temperamental waffle maker. She shared lots of good tips like giving the waffle maker a quick spritz of non-stick organic canola oil. The first batch did stick a little but that was o.k. Smooth sailing really. All this took place while overlooking San Francisco Bay. Beautiful.

I found a wonderful spot to stand... oh yes, all the seats were taken early, but I was right up front on the side. Great for photos, easy to hear and see. The recipe for chocolate waffles was from The Ghirardelli Chocolate Cookbook. Surprisingly I didn't have this one in my collection. That was remedied when Casey started asking questions about Chocolate and Ghirardelli. First question: When was Ghirardelli Chocolate started? Frank Price, native San Franciscan, came closest to the correct answer, and he won a copy of the cookbook! (the right answer was 1852) Of course, he gave it to me for my collection, perhaps hoping I would make something for him from the cookbook! A girl can dream...

Top Chef Casey also made Chocolate Sauce. Delicious!

Chocolate Waffles (makes 6 servings)

Ingredients
2 cups all-purpose flour
1 cup Ghirardelli Unsweetened Cocoa
1 Tbsp baking powder
2 Tbsp granulated white sugar
1/2 tsp salt
2 cups whole milk
4 large eggs, separated
4 Tbsp canola oil
1 1/2 cup Ghirardelli Semi-Sweet Chocolate Chips

Preheat waffle iron according to the manufacturer's directions.

Directions
Sift flour, cocoa, and baking powder into bowl. Add sugar and salt and whisk to thoroughly mix. In another bowl, whisk together milk, egg yolks, and oil. Add to flour and whisk gently until just combined.
In clean, dry bowl, beat egg whites with  electric beater at medium speed until they form soft peaks. Fold into batter and mix in chocolate chips.
Ladle one-third of batter onto center of waffle iron. Close top and cook until waffle is crispy on both sides. Follow manufacturer's instructions for cooling time. Serve immediately.
Drizzle with chocolate sauce.

Chocolate Sauce (make this first)*

4 oz Ghirardelli 70% Cacao Extra Bittersweet Chocolate baking bar, broken or chopped into 1-inch pieces
1/2 cup heavy cream

Combine chocolate and cream in double boiler or in heatproof bowl over barely simmering water, stirring occasionally until very smooth. Keep warm or reheat before using.

What a great way to start the day!

Read an interview with Top Chef Casey Thompson on Serious Eats.

Ghirardelli Chocolate Waffles: National Waffle Day!

Today is National Waffle Day, and I must admit my Waffle Maker doesn't come out as often as it should. I love waffles. There's something about all those edges that increases the flavor for me.

A few years ago I went to the The Ghirardelli Chocolate Festival. It was a lot of fun with great chocolate treats, but the highlight for me was watching Top Chef Casey Thompson prepare Chocolate Waffles.

I always love chef demos and this was even better since it had the added elements of being set in San Francisco: crowds, wind and noise. Top Chef Casey did a great job interacting with the audience while working with what looked like a temperamental waffle maker. She shared lots of good tips like giving the waffle maker a quick spritz of non-stick organic canola oil. The first batch did stick a little but that was o.k. Smooth sailing after that. All this took place while overlooking San Francisco Bay. Beautiful.

I found a wonderful spot to stand... oh yes, all the seats were taken early, but I was right up front on the side. Great for photos, easy to hear and see. The recipe (below) for the chocolate waffles was from The Ghirardelli Chocolate Cookbook. Surprisingly I didn't have this one in my collection. That was remedied when Casey started asking questions about Chocolate and Ghirardelli. First question: When was Ghirardelli chocolate started? Frank Price, native San Franciscan, who leads our TeamBuilding Unlimited Chocolate Tours and Tastings came closest to the correct answer, and he won a copy of the cookbook! (the right answer was 1852) Of course, he gave it to me for my collection, perhaps hoping I would make something for him from the cookbook!  A guy can dream...

Top Chef Casey also made the Chocolate Sauce. Delicious!

Chocolate Waffles (makes 6 servings)

Ingredients
2 cups all-purpose flour
1 cup Ghirardelli Unsweetened Cocoa
1 Tbsp baking powder
2 Tbsp granulated white sugar
1/2 tsp salt
2 cups whole milk
4 large eggs, separated
4 Tbsp canola oil
1 1/2 cup Ghirardelli Semi-Sweet Chocolate Chips

Preheat waffle iron according to the manufacturer's directions.

Directions
1. Sift flour, cocoa, and baking powder into bowl. Add sugar and salt and whisk to thoroughly mix. In another bowl, whisk together milk, egg yolks, and oil. Add to tflour and whisk gently until just combined.
2. In clean, dry bowl, beat tegg whites with electric beater at medium speed until they form soft peaks. Fold into batter and mix in chocolate chips.
3. Ladle one-third of the batter onto center of waffle iron. Close top and cook until waffle is crispy on both sides. Follow manufacturer's instructions for cooling time. Serve immediately.
4. Drizzle with chocolate sauce.

Chocolate Sauce (make this first)*

4 oz Ghirardelli 70% Cacao Extra Bittersweet Chocolate baking bar, broken or chopped into 1-inch pieces
1/2 cup heavy cream

Combine chocolate and cream in double boiler or in heatproof bowl over barely simmering water, stirring occasionally until very smooth. Keep warm, or reheat before using.

What a great way to start the day!

Read an interview with Top Chef Casey Thompson on Serious Eats.