Best Chocolate Kumquat Spring Rolls Recipes

CHOCOLATE KUMQUAT SPRING ROLLS

Steps:

• 1. Put the kumquat slices and their juices into a small saucepan, add the cream and salt, and warm over medium heat just until bubbles form around the edges of the pan. Remove from the heat.
• 2. Put the chocolate into the bowl of a food processor and pour the hot kumquat cream over it. Let sit for 2 minutes, then process until the mixture becomes smooth and shiny. Add the egg yolk, Grand Marnier, and butter and process to combine.
• 3. Line an 8 1/2 x 4 1/2-inch loaf pan with plastic wrap. Pour the chocolate mixture into the pan and transfer to the freezer. Freeze, uncovered, until completely hard.
• 4. Unmold the chocolate bar and peel off the plastic wrap. Cut the bar lengthwise in half, then cut each half crosswise into 1/2-inch slices. You should have 36 chocolate bars.
• 5. Lightly brush the entire surface of a spring roll wrapper with a bit of the beaten egg. Turn the wrapper so that you see a diamond, and lay a chocolate bar across the end closest to you so that the ends of the bar meet the edges of the wrapper to form a triangle. Take the corner of the wrapper closest to you and wrap it around the chocolate, then roll the chocolate away from you one full rotation. Tightly fold the sides in toward the center, then continue to roll up to the end of the wrapper, making sure the end is tightly sealed. Set on a baking sheet. Repeat with the remaining wrappers and chocolate. Freeze the spring rolls for at least 10 minutes or up to 2 days; take them out only when you are ready to fry them.
• 6. Fill a saucepan with oil to a depth of 2 inches and heat to 350°F. When the oil is ready (a tiny pinch of flour will sizzle), add a few spring rolls, taking care to not crowd the pan, and cook, turning occasionally and adjusting the heat as necessary to maintain 350°F, until golden brown, about 4 minutes. Drain on paper towels and cook the remaining rolls. Serve warm.

CHICKEN AND KUMQUAT SPRING ROLLS WITH HOISIN-CHILI SAUCE

Steps:

• Heat sesame oil in heavy large skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken and onion to skillet and sauté 3 minutes. Stir in kumquats. Remove from heat. Cool. Stir in bean sprouts.
• Toss basil and mint in small bowl to combine. Dip 1 rice paper round into bowl of warm water until soft, about 10 seconds. Place on clean, moist kitchen towel to drain 1 minute. Repeat with another rice paper round. Place second round atop first round for double thickness. Top with a lettuce leaf, then place 1/8 of chicken-bean sprout mixture near lower edge of round. Sprinkle with 1/8 of herb mixture. Fold in sides of round, then roll up, starting near filling. Repeat with remaining rounds, lettuce leaves, chicken-bean sprout mixture, and herb mixture. (Can be made 3 hours ahead. Wrap in plastic and refrigerate.)
• Whisk hoisin sauce and chili-garlic paste in medium bowl to blend. Slice each roll diagonally into 4 pieces, for a total of 32 pieces. Pour sauce into individual shallow bowls and place in center of each of 8 plates; surround with spring rolls and serve.
• *Available at Asian markets, specialty foods stores and some supermarkets.
• **Thin Vietnamese or Thai wrappers made from rice flour and known as banh trang. Available at Asian markets.

CHOCOLATE SPRING ROLLS

Steps:

• Bring cream and butter to a boil over medium-high heat in small saucepan. Remove from heat and sprinkle chocolate over cream mixture; let stand 1 minute. Stir with wire whisk until smooth; stir in nuts. Chill in refrigerator until firm, about 1 hour.
• Lay egg (what?) roll wrapper on work surface. Spoon 1 rounded tablespoon of chocolate filling into center of wrapper, shaping chocolate into elongated shape. Brush edges of wrapper with water. Fold in sides and roll up very tightly. Cover with plastic wrap and refrigerate until needed.
• In a large heavy skillet, heat 3/4" oil to 350°F Fry spring rolls in small batches until golden, Turning once, about one minute per side. Transfer with slotted spoon to paper towels to drain. Sprinkle with powdered sugar just before serving, if desired.

KUMQUAT AND CHOCOLATE YULE LOG

Steps:

• Prepare the marmalade: Trim and discard the ends of the kumquats, slice the kumquats into 1/8-inch/1/4-centimeter rounds and discard the seeds (pips). If using tangerines, quarter them lengthwise then cut them into 1/8-inch/1/4-centimeter-thick slices. Transfer the fruit, star anise, cinnamon, vanilla and 2 cups/450 milliliters water to a large saucepan. Bring to a boil over medium-high heat and cook until the fruit has softened, about 10 minutes.
• Add the sugar and lemon juice and cook, stirring often, until the marmalade darkens and has a loose, jam-like consistency, adjusting the temperature as necessary to maintain a rapid bubble, 15 to 25 minutes, depending on the juiciness of your fruit. (You don't want to overcook the marmalade, as it will continue to thicken as it cools.)
• Remove from the heat and stir in the orange juice and Cognac. Let cool at least 1 hour. Discard the star anise and cinnamon sticks.
• Prepare the cake: Heat oven to 350 degrees Fahrenheit/170 degrees Celsius. Grease the base and sides of a 9-by-13-inch/23-by-33-centimeter jellyroll pan (Swiss roll tin) with butter. Line the base with parchment paper, grease the paper and set aside.
• Melt 2 1/2 tablespoons/35 grams butter and 1 ounce/35 grams chocolate in a large heatproof bowl set over a medium saucepan of simmering water over medium-low heat, stirring frequently, until melted, 2 to 3 minutes, then set aside to cool. Sift the flour, coffee powder, salt, baking powder, baking soda (bicarbonate of soda) and 1/4 cup/20 grams cocoa powder into a medium bowl and set aside.
• Place the eggs, yolks, brown sugar and zest in the bowl of a stand mixer. Using the whisk attachment, whisk the mixture on high speed until thick, pale and tripled in volume, about 2 minutes. Reduce the speed to medium-low, add the melted chocolate mixture, and mix until combined, about 30 seconds.
• Using a spatula, gently fold in the flour mixture. Pour the mixture into the prepared pan (tin) and smooth it into an even layer. Bake until the cake has just set and springs back slightly to the touch, 6 to 8 minutes. (The cake will continue to cook as it cools, so resist the urge to overbake.) Let cool for 5 minutes.
• Sift 1 1/2 teaspoons cocoa powder over the top of the cake, then cover with a clean tea towel. Place a wire rack on top of the towel and quickly flip the cake over, removing the pan and paper. Sift the remaining 1 1/2 teaspoons cocoa powder over the top of the cake. With one of the shorter ends facing you, roll the still-warm cake lengthwise into a roulade, with the towel inside, and let cool completely.
• Prepare the caramel shards: Line a small baking sheet (tray) with parchment paper. Add the sugar and 1 tablespoon water to a small saucepan. Cook over medium-high heat, gently swirling the pan until the sugar melts and the caramel turns a medium amber color, about 5 minutes. Immediately pour the caramel onto the prepared sheet and spread it out as thinly as possible using an offset spatula. Let cool until firm.
• Prepare the date-and-orange cream: Add the dates, orange zest and juice, Cognac and star anise to the bowl of a stand mixer. Using the paddle attachment, mix on medium-low speed until the dates are roughly crushed, about 30 seconds. Add the cream and mascarpone, increase the speed to medium-high and continue mixing until soft peaks form, 1 to 2 minutes. (You can make the cream 1 day in advance and keep it refrigerated.)
• Prepare the meringue topping: If necessary, reheat the oven to 350 degrees Fahrenheit/170 degrees Celsius. Add the sugar to a small baking pan (roasting tin) lined with parchment paper and warm in the oven, 8 minutes. Meanwhile, place the egg whites in the bowl of a stand mixer. When the sugar is 1 minute away from being done, using the whisk attachment, whisk the eggs whites on medium-high speed until frothy.
• Turn the mixer off and carefully add the hot sugar, using the parchment paper as a funnel (chute). Increase the speed to high and whisk the meringue until stiff peaks form and the mixture is no longer grainy, about 3 minutes, scraping down the sides of the mixing bowl as necessary. Spoon 1/2 cup/70 grams into a piping bag and set aside.
• Assemble the roulade: Gently unroll the cake but keep it on the tea towel. Using an offset spatula (or a regular spatula if you don't have one), spread the date-and-orange cream evenly over the top of the cake, leaving a 1-inch/2-centimeter border at the short end farthest away from you. Distribute 1/2 cup/125 grams marmalade over the top of the cream by small spoonfuls and gently spread it out using the back of the spoon.
• Starting with the short end closest to you, carefully roll the sponge into a roulade, using the cloth to help you. Dust the top of the cake lightly with confectioners' sugar and carefully transfer the roulade, seam side down, to a serving plate.
• Melt the remaining 35 grams/1 ounce chocolate over a double boiler set over low heat, then drizzle the roulade with the melted chocolate and leave to set slightly, about 5 minutes.
• Snip the end off the piping bag and pipe 1-inch-/3-centimeter-tall decorative spikes along the top of the roulade. (Pipe the remaining meringue mixture into small kisses and bake separately, if you wish.) Use a blowtorch to burn the meringue so it is scorched in spots. At this point you can refrigerate the roulade for a few hours, until ready to serve.
• To serve, break the caramel into 2-inch/5-centimeter shards and stick them haphazardly into the meringue topping. Using a small fork, pick out pieces of citrus from the remaining marmalade and distribute them in between the shards. Use the chocolate shavings to fill any gaps in your decorations and serve.