Ingredients
FOR THE DOUGHNUTS:
1/2 cups All-purpose Flour
1/2 cups Cocoa Powder
1 cup Granulated Sugar
2 teaspoons Baking Powder
1/2 teaspoons Freshly Grated Nutmeg
1 teaspoon Salt
1 cup Milk
2 Tablespoons White Vinegar
2 Eggs
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For the doughnuts: Preheat your oven to 325 F and grease two donut pans (mine hold six traditionally-sized donuts). This recipe makes a dozen. In a mixing bowl or the bowl of your stand mixer, whisk together the flour, cocoa, granulated sugar, baking powder, nutmeg and salt. In a separate vessel (something easily pourable), use a fork to gently beat together the milk, vinegar eggs and vanilla. Add the liquids into the solids and mix until all of the flour is mixed in. Gently fold in the melted butter last. Spoon into the donut spaces in the pan (you can also put it in a zip-top bag, cut off the corner and pipe it in if you so choose). Fill them almost full, but not quite. Bake for 10 minutes, and then turn the donuts out onto a cooling rack. In the meantime, prepare the glaze. For the glaze: Use a fork to mix the powdered sugar, cocoa powder, orange extract and milk in a small bowl wide enough to fit a donut and your fingers. When the donuts are cool, dip them in the glaze gently and then place glaze-side-up on a cooling rack to set up. The thicker your glaze, the less time this will take. If your first dip makes it clear that the texture isn't right, you can either thicken by adding more sugar or thin it by adding more milk. The glaze should set up quickly and drip some, but not run off the donuts.
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Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Professional molds for tempered chocolate bonbons
Professional chocolate callets — tempering, ganache, mousse