Continuing with Chocolate Bars
After a year in the making, I am finally releasing a series of craft beer inspired chocolate bars. The Cosmic Ristretto Bites infused dark chocolate and coffee flavors. The next release was our Patsy Bars which abandoned darkness for smooth coconut buttery goodness. In our next release, I want to return to the darkness but replace the roasted coffee flavors with mint.
In my previous recipes, I used a wheat base of some sort to blend with the butter. The past recipes called for graham cracker crumbs to bind together our buttercream. However, graham crackers provide a warm flavor. We want dark flavors in this recipe. So I abandoned the graham cracker crumb and decided to use Oreos instead. The texture of the cookie is similar to that of the graham cracker and the cream filling will provide extra smoothness to our buttercream.
Denver Russian Imperial Stout and Mint
This entire summer has been the summer of dark beers. Which is kind of the opposite of the masses. Usually, I nice refreshing ale or lager pairs well with the California weather. However, my summer was filled with bold flavors. As the summer comes to end (still over 100º here…) I remain true the beers with a forty plus SRM rating. However, I need to get outside of my California bubble. For that, I turned to The Great Divide’s Yeti Russian imperial stout.
The self-proclaimed boldness of the hops in the Yeti didn’t really penetrate my mouth senses. This could be due to the fact that this beer has been hanging around for a few months or so. However, you can’t escape the boldness. We may be over saturated with bold flavors, but this is simply a reaction to the overwhelming amount of pumpkin ales in our near future.
Accidental Girl Scout
Don’t you love when you stumble your way through an idea, only to be pleasantly surprised by the outcome? This could perhaps be the pessimist that I am, but when my expectations towards something is thrown a curve ball, that is when I take a moment to reflect and remind myself why I bake.
In this particular situation, I wanted to create chocolate bars with a hint of mint and subtle notes of the Yeti. What I got in return was a chocolate bar clone of Girl Scout Thin Mint Cookies. It is amazing how close in flavor these chocolate bars taste to the original product. If you were to take the Oreo cookies and make them slightly coarse (I’m talking cookies and cream style chunks ), you allow the buttercream to form around these chunks, giving you little surprises of thin mint crunch, making the texture similar to the girl scout counterpart.
The slight citrus and piney notes you get from the Yeti are completely obliterated by the mint and chocolate flavors. The boldness remains true however. Although we created a great product, I don’t believe this recipe is true to the flavors experience of the Yeti. At Baking Brew, we want to simulate the experience of drinking your favorite beer through our baked goods and we believe this recipe works against the Russian imperial stout. However, I would be willing to recreate this recipe if we can get our hands on Chocolate Oak Aged Yeti.
- In a medium bowl, combine butter, Oreo crumbs, and powdered sugar. Use an electric mixer to blend the ingredients together. Add the mint extract and continue creaming.
- Pour the butter cream in a nine inch square pan. Evenly distribute across the pan and set aside.
- In a medium sauce pan, bring water to a simmer. Add chocolate chunks, Yeti imperial stout, and a pinch of Oreo crumbs in another medium bowl. Place bowl over sauce pan and double boil chocolates, mixing vigorously. Be careful not to burn your chocolate.
- Pour melted chocolate over your buttercream mixture, evenly spreading across the pan. Sprinkle walnuts on top. Place in the fridge for at least one hour.