Ghetto Gastro is in the house and came to mix it up! The über-hip culinary collective born in the South Bronx has teamed up with NYC-based Crux in CRUXGG, delivering a sleek line of kitchen innovations that champion bold design and cooking efficiency with a helping of homegrown activism. Solid in the belief that coming together in the kitchen inspires connection and conversation, Ghetto Gastro seeks to empower communities, fight racism and advance social justice with good food and creative cooking.
Jon Gray, Pierre Serrão and Lester Walker are the forward-thinking trio behind the brand, joining forces to define a lane that transcends food, art, music, fashion and design. Their mission is to uplift and celebrate the Bronx—and places like it—as an unsung driver of global culture.
Ghetto Gastro is making 2020 a marquee year by releasing a custom line of design-forward kitchen essentials, beginning with this minimalist waffle iron that is every bit as efficient as it is sleek. Designed for cooks who are plugged into the world beyond their kitchen, the TRNR rotating double waffle maker delivers 8 generously-proportioned Belgian waffles in just 10 minutes.
Wavy Waffles are just the morning waffles that should debut this the state-of-the-art waffle maker. They get their chocolately flavor and dark-as-midnight color from the use of black cocoa powder. The flavor of coconut also infuses these ridged griddle cakes with the unexpected addition of coconut milk and shredded unsweetened coconut.
- 2 cups (10 oz./315 g) pastry flour or all-purpose flour
- 1 cup (3 oz./90 g) black cocoa powder, preferable King Arthur Flour brand
- 1 cup (4 oz./125 g) unsweetened shredded coconut
- 1/4 cup (2 oz./60 g) sugar
- 3/4 tsp. kosher salt
- 1/4 tsp. baking soda
- 1 3/4 cups (14 fl. oz./430 ml) coconut milk
- 1/2 cup (4 fl. oz./125 ml) coconut oil
- 1 package (2 1/4 tsp.) active dry yeast
- 2 eggs
- 1/2 cup (4 fl. oz./125 ml) chocolate syrup or sauce
- 1/2 cup (4 fl. oz./125 ml) warm water
- 3/4 cup (4 1/2 oz./140 g) dark chocolate chips (preferably 70% cacao) (optional)
In a large bowl, whisk together the flour, cocoa powder, shredded coconut, sugar, salt and baking soda. Make a well in the center. Set aside.
In a saucepan over low heat, combine the coconut milk and coconut oil. Heat, stirring occasionally, until the oil has melted and a candy thermometer registers 110°F (43°C). Remove from the heat and whisk in the yeast. Let stand until the mixture is bubbling on the surface, about 10 minutes.
Add the eggs and chocolate syrup to the coconut milk mixture. Whisk thoroughly until combined and the mixture has thickened slightly, about 30 seconds.
Pour the coconut milk mixture into the well in the flour mixture and whisk the ingredients together to form a smooth batter, switching to a rubber spatula as the mixture thickens, if needed. Whisk in the warm water. Let the batter stand at room temperature for 15 to 30 minutes. The longer the batter rests, the fluffier the waffles will be. Fold the chocolate chips into the batter.
Preheat an oven to 200°F (95°C).
Preheat a waffle maker according to the manufacturer’s instructions and spray the wells with nonstick cooking spray. Pour the batter into the center of the waffle maker until almost full. Close the lid and cook according to the manufacturer’s instructions until crisp. Transfer to a wire rack-lined baking sheet and keep warm in the oven while you repeat to cook the remaining waffles. Makes about 4 waffles.