Chocolate Bouchons

13 Responses

Arnold, on April 13, 2009 at 1:23 am said:

Had no idea these existed. It’s nice that they sell the molds too. 🙂

I made brownies using the Bouchon recipe awhile back.

http://www.inuyaki.com/archives/172

They were pretty easy, but it’s nice to know there’s a mix to buy if you’re feeling lazy. haha.
dawn, on April 13, 2009 at 6:18 am said:

I almost bought those bouchon molds the other day. They look so well made. Oh well, next time I will get them. But these look good. I’m assuming they tasted good too?
justopia, on April 13, 2009 at 2:28 pm said:

I made the bouchon from the mix a few times and they are incredible. I’m not usually one to use silicone baking pans because I feel the end result is a dry cake or brownie, but these molds work beautifully. The bouchons come out moist and dense, just like they should. Well worth the expense.
smallkitchenbigideas, on April 14, 2009 at 12:46 pm said:

I tried the mix and really liked it. I didn’t spring for the mold so I used a mini muffin tin.

I recently visited Bouchon in Vegas and had bouchons for dessert and thought the mix was pretty close.
Joseph McLaughlin, on April 14, 2009 at 4:32 pm said:

I’m still not sure about silicone baking molds. Isn’t silicone a insulator?
How well does it conduct heat and make everything it holds golden brown and crispy.

I really just can’t imagine my baked goods sloshing around in the squishy bendable molds making them all misshaped. I haven’t tried them out and I don’t know if i should spend my dollar on them?
bayareafoodie, on April 14, 2009 at 8:51 pm said:

I was hesitant about buying the mold but I thought how else would I get that signature cork shape? Trust me, it works so…it’s worth the $29.95. If I remember correctly if you buy the mix & mold together in the store they give you a $5 discount. Now I just have to figure out what else I can make in the mold…
Lisa, on April 15, 2009 at 7:46 pm said:

I made these as favors for my sister-in-law’s baby shower and while they tasted delicious they didn’t look so lovely. They puffed up over the edge of the mold and broke when I took them out. How far did you fill up each mold?
Thanks!
bayareafoodie, on April 15, 2009 at 8:27 pm said:

Lisa – I did one batch filled up to the top which resulted in BIG bouchons and I did a batch with the molds filled about 1/8inch from the top. Those turned out looking closer to the real thing. To make sure they don’t break spray the mold with cooking spray before adding mix and after taking them out of the oven let them sit for at least 15 minutes. Also, I didn’t pull them out of the mold by hand but put a baking sheet on top and then flipped the mold over. Then I gave the bottom of each cork a little squeeze and they came right out as I removed the mold. Good luck on your next batch!
Mary Beth, on November 30, 2009 at 11:02 am said:

Has anyone had experience using the recipe and not the mix. We tried them with the recipe, and it did not go well, they fell apart

We are fairly experienced bakers, including using silicone molds

Open to advice or suggestions
cindy, on March 15, 2010 at 4:03 pm said:

I made them from the book recipe with the molds. I did not spray the molds. I let the cakes cool for about a minute before I flipped them on a rack and let them cool some more. I just tenderly squeezed the bottoms to release them.
The recipe for me turned out great. I followed it to the T. I happened to have valrhona choc disks at home that I love to snack on. I used them.
In fact everything I have made from Bouchon and Ad hoc have turned out great.
Nice blog!
Mary Beth, on March 15, 2010 at 4:57 pm said:

Thanks for the advice!

I actually have 2 recipes, one from this blog, and this one ( which I think is the one that came with the molds ) Can you tell me if this is the recipe you used?

Bouchons de Chocolate ( Chocolate Corks )

Serve your bouchons warm with a dusting of confectioners’ sugar, or plate them individually and drizzle them with a rich chocolate sauce or creme anglaise and chopped nuts ..

5 Tbs. (75g) unsalted butter
3 oz. (90g) bittersweet chocolate, broken into pieces*
1/3 cup (60g) all-purpose flour
3 Tbs. cocoa powder
1/2 tsp. baking powder
1/8 tsp. salt
2/3 cup (155g) sugar
1 egg
1 tsp. vanilla extract
Confectioners’ sugar for serving

Instructions: Preheat an oven to 350°F (I 80°C). Set the Bouchon Silicone Baking Mold on a baking sheet.

Put the butter and chocolate in a heatproof bowl and microwave until melted, about 1 1/2 minutes, stirring once. Alternatively, in a small saucepan over medium heat, combine the butter and chocolate and heat, stirring occasionally, until melted. Let cool for 10 minutes.

In a bowl, whisk together the Hour, cocoa powder, baking powder and salt until combined. Set aside.

In another bowl, whisk together the sugar, egg and vanilla until well combined. Add the chocolate mixture and whisk until incorporated. Whisk in the flour mixture until combined.

Scoop 2 Tbs. of the batter into each well of the mold. Transfer the mold, still on the baking sheet, to the oven and bake until the tops of the chocolate corks are shiny and a toothpick inserted into the center comes out with a few crumbs attached, 20 to 22 minutes.

Transfer the mold to a wire rack and let cool for 15 minutes. Carefully invert the mold to remove the chocolate corks and turn them right-side up on the rack. Let cool on the rack for at least 30 minutes before serving. Dust with confectioners’ sugar.

Serve warm or at room temperature.

Makes 12 chocolate corks.
cindy, on March 15, 2010 at 5:59 pm said:

The recipe you posted is from the mold box. I compared it to the cookbook and there is a difference. More butter, cocoa powder, sugar in the cookbook recipe. The cookbook is for approx 36 silicone mold cakes or 12 cakes using the 3 oz timbale molds. I have a chart that halves, doubles and triples recipes, so I cut the recipe in half and made 18 cakes in the silicone mold. They were decadent. The cookbook recipe is on the internet.
There is so much butter that they come right out of the silicone mold. Filling them 2/3 wasnt quite enough for me but there is a fine line between 2/3 and 3/4. Portion control is definitely called for when they are done baking!!
rosemary, on September 10, 2010 at 4:34 pm said:

I had the bouchon mix and the mold to do it in.

They were sooooooooooooo good, unfortunately I was trying to lose weight at the time and it was harder than heck to try not to eat too many of them.

I had to have a couple of them though. My husband loved them also.

Chocolate Bouchons

Posted on April 12, 2009 by bayareafoodie

chocbouchons

OMG! These are just like the real deal. I didn’t think Chef Keller would put his name on a product of poor quality. He teamed up with Williams- Sonoma to produce the iconic chocolate Bouchon mix and mold. The mix easily made 24 sensational corks.

bouchonmold bouchonmold2

Tasty tip: If you want big Bouchons fill the molds to the top, if not fill them just a tad under the lip. The mold works great and the little bad boys slide right out.