The Miles of Chocolate cloning experiment is coming along nicely.I haven’t quite got an exact clone, but I have one that is *almost* the same.I’ve only made this particular batch once and need to re-do it a few times to feel confident, but I think I’m close.If anything, I’ve got a really good brownie. First off, here’s a photo of a real package of Miles of Chocolate.Yes, I gave in and bought one.
Here’s what it (Miles) looks like without the packaging.
Miles says that the recipe is an old one which he received about 25 years ago.He also quotes Julia Child on his web site.I don’t think it’s a coincidence that the ingredients in Julia’s brownies are nearly identical to those in Miles of Chocolate.Keeping in mind that ingredient lists always start with the ingredient the recipe uses the most of.Miles of Chocolate has the following:
Liquor (which I’ve since learned is not alcohol, but rather pure chocolate in its liquid form)
(note: Miles’s label is slighlty different than the grocery store’s label. The grocery store’s is listed in the order above with liquor. Mile’s label list eggs before butter and does not list liquor. In my clone version, the weight of the eggs is the same as the butter so it’s probably inconsequential)
If you were to weigh all the ingredients in Julia’s brownies, you’d list sugar first, butter second, eggs and so forth…
So minus the liquor, these are the same ingredients in Julia’s brownies.My guess is that Mile’s recipe is based on Julia’s, but with less flour to make them more truffle-like.He lists “chocolate” in the ingredients and doesn’t specify “semi-sweet” or “unsweetened” so I’m thinking he uses unsweetened and that is what I used for my clone.Now I could be wrong and maybe it’s the chocolate that is throwing me off.
Here’s a picture of mine and the one made by miles. Mine is on the left. It has a deeper chocolate flavor.Miles’s is slightly milder and has a crusty top which crackles up a bit in your mouth and tastes like egg yolks (in a good way).
I’ve been making my test batches in a 9×5 (or whatever the standard size is) metal loaf pan.For accuracy, you might want to use the same pan size for now as I am.When we get this crusty thing going, we’ll increase our pan size.
Note: I used salted butter for my clone. I know, I know. Unsalted is better. Slap my wrist, but that’s what I had; If you use unsalted, increase your salt to about 1/4 teaspoon or a more generous pinch than 1/8 teaspoon.
Miles of Chocolate Clone #1 - A tester batch
1/2 cup all-purpose flour, measure carefully
1/8 teaspoon salt
4 ounces butter (I used salted)
3 ounces unsweetened chocolate, chopped
1 cup granulated sugar
1/2 tablespoon Kahlua (optional and definitely not in Miles’s)
1/2 teaspoon vanilla
2 large eggs
Preheat oven to 350 degrees F. Line a 9×5 inch baking pan with parchment paper.
Stir together the flour and salt and set aside.
In a heavy saucepan, melt butter over medium heat. When butter starts to melt and coats pan bottom, add unsweetened chocolate and reduce heat to low. Stir constantly until chocolate is melted. Add 1/2 cup of the sugar to melted chocolate and stir over low heat for about 40 seconds. Remove chocolate mixture from heat and let cool for about 5 minutes. Stir in Kahlua (if using) and vanilla.
Meanwhile, in bowl of a stand mixer, beat eggs for 2 minute or until foamy and light. Add remaining 1/2 cup of sugar to eggs and continue beating for another minute. Using a rubber spatula, fold about 1/3 cup of the egg mixture into the warm chocolate mixture to lighten chocolate. Next, fold the lightened chocolate into the bowl with the egg mixture. Stir in the flour/salt mixture, being careful not to over-mix. Over -mixing toughens up brownies. Pour into pan and bake for 28 minutes or until top is set and brownies start to smell good.
Let cool completely. Transfer to refrigerator and chill for a few hours or overnight. Lift from pan and cut.