Our trips up to Yountville are never complete unless we stop in at Bouchon Bakery to pick up some goodies. If it’s your first visit, you must try the chocolate bouchon (right). It’s a cork-shaped brownie bite that’s their signature delicacy, and it puts those mass-produced Costco ones you’ve probably had to shame. If you’ve ever had the warm chocolate brownie for dessert at Ad Hoc, it’s the same thing…but bigger.
I’ve been wanting to make these ever since I got the Bouchon cookbook last year, and when I saw Sunday Nite Dinner’s epic Valrhona v. Scharffen Berger Chocolate Bouchon Battle, I was even more inspired. But I didn’t want to make the bite-sized bouchons. I was going for brownies.
This recipe is actually quite easy. The most difficult thing about it was getting the freshly mixed batter into a piping bag. I used a jumbo muffin tin because it was the shape and size that I was looking for, but if you actually want to make the bite-size bouchons, I’m sure you can find that online somewhere. Baking time on the muffin-sized brownies is 30-32 minutes. I had some left over batter that I refrigerated, and the next day I made some mini cupcakes using a mini muffin tin. Baking time on the mini cupcakes was around 12 minutes. (no pictures of those…sorry!)
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The original recipe calls for Valrhona Equatoriale semisweet chocolate (55% cacao). Normally I can find Valrhona at Whole Foods, but we missed our opportunity to look at the San Ramon store because they inexplicably close at 9pm when every other Whole Foods in the area closes at 10pm. (Damn bedroom communities!) I ended up finding some E. Guittard Tsaratana semisweet (61% cacao) at Nob Hill and snapped them up since I’m a big fan of Guittard chocolate. The cocoa was Hershey’s unsweetened.
When they’re finished, the brownies are dense and rich with little gooey chunks of chocolate. We tried them both fresh out of the oven and after they’d cooled, and they’re great either way. They’re even good reheated with some ice cream.