Makes 6 tarts

Prep time 20 min

Chocolate Crumble Shells:

1 1/2 cups fine chocolate wafer crumbs

6 tablespoons melted butter 

Truffle Filling:

1/2 cup heavy cream

8 ounces Askinosie dark chocolate (about 3 bars), broken into pieces

1 teaspoon vanilla extract

1/4 cup Askinosie Natural Cocoa Powder, for garnish

6 fresh raspberries, plus extra for serving

In a saucepan, bring the cream just to a simmer over low heat. Pour the cream over the chocolate in a bowl and let stand about 10 minutes to melt the chocolate. Add the vanilla and stir until smooth. Set aside to cool for 1 hour at room temperature. Then beat the chocolate at medium speed until it gets thick and light colored. Set aside while you prepare the shells. Use a fork to mix together the chocolate wafer crumbs and butter. Spray the cups of a 6-muffin tin with a vegetable spray. Line the cups with strips of parchment or waxed paper, cut so that they are as wide as the diameter of each cup and long enough to overhang the sides (you'll need this overhand to remove the tarts). Use the bottom of a small glass to press the crumbs over the bottom and sides of the muffin cups, building the sides up to only about 1 1/2 inches. Place a raspberry in the center of each crust and with a pastry bag or small plastic bag with the corner snipped off, fill the tarts with the truffle mixture. Smooth the tops and refrigerate until set, about 2 hours. Sprinkle some Askinosie Natural Cocoa Powder on top of the tarts and top with a raspberry or two. 

(Original recipe via Tyler Florence)

BITTERSWEET CHOCOLATE CHUNK COOKIES
Askinosie Chocolate Ingredients: Dark Chocolate Bars, Roasted Cocoa Nibs

Makes 4 dozen
Prep time 15 min, cooking time 10 min.
Crunch on the outside but delightfully chewy on the inside

2 1/4 cups flour*
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
6 ounces (1 1/2 sticks) unsalted butter, room temperature
1/4 cup vegetable shortening
1 1/4 cups sugar*
2 eggs
2 1/2 teaspoons vanilla*
4 ounces Askinosie Chocolate, melted and cooled
12 ounces Askinosie Chocolate, chopped into 1/2-inch chunks
1 cup chopped pecans*

Preheat oven to 375 degrees. Mix together the flour, baking soda, salt, and cinnamon. With an electric mixer, cream the butter and shortening until light. Beat in the sugar, 1/4 cup at a time. Beat in the eggs, one at a time, stir in the vanilla and melted chocolate. Add the flour mixture, one third at a time, stirring until just blended. Fold in the chocolate chunks and pecans. Drop rounded tablespoons of the dough, two inches apart, onto greased cookie sheets. Bake for 10 to 12 minutes or until firm to the touch. Cool for few minutes on the cookie sheets. Transfer to a wire rack and cool completely.

Alternatives

For flour:
1 1/4 C. flour (King Arthur white unbleached-all purpose flour)
1 c (King Arthur all-natural whole wheat flour) to equal the 2 _ cups of flour

For sugar:
3/4 C. dark brown sugar
1/2 C. sugar

For vanilla:
1 1/2 tsp pure Mexican pure extract
1 tsp Pure Chocolate extract (Star Kay White’s)
Fresh ground nutmeg (about 1/2 tsp)

For the NUTS addition:
3/4 C. shelled pistachios
3/4 C. chopped dried apricots
1/4 C. Askinosie Roasted Cocoa Nibs in addition to the chopped chocolate...

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DARK CHOCOLATE PIE WITH COCOA NIB PRALINE
Askinosie Chocolate Ingredients: Roasted Cocoa Nibs, Natural Cocoa Powder, Dark Chocolate Bars

Crust: Cocoa Nib Praline:
10 Tablespoons (1 1/4 sitcks)        1/2 cup sugar
     unsalted butter, melted            1/4 cup light corn syrup
1/4 cup sugar                              1 tablespoon (packed) golden brown sugar
1 teaspoon coarse kosher salt        1 tablespoon unsalted butter, room temperature
1 1/3 cups all purpose flour           1 teaspoon coarse kosher salt                 
                                                  1/4 cup Askinosie Chocolate Roasted                                                                        Cocoa Nibs
Chocolate Fillings:                     1/4 cup pecans, chopped                   
6 large egg yolks                                          
2 1/4 cups whole milk, divided                    
2/3 cup (packed) golden brown sugar
1 teaspoon vanilla extract
6 tablespoons Askinosie Natural
   Cocoa Powder
4 teaspoons cornstarch
4 ounces Askinosie Chocolate, chopped
3 tablespoons unsalted butter
1 1/2 cups chilled whipping cream
3 tablespoons powdered sugar

For Crust:
Preheat oven to 350 degrees. Butter 9-inch-diameter glass pie dish. Mix melted butter, sugar, and salt in medium bowl. Add flour and mix until well blended. Press dough onto bottom and up sides of prepared dish; crimp edges decoratively. Bake crust until golden brown and cooked thorough, about 18 minutes. Cool crust completely on rack. Maintain oven temperature.

For Cocoa Nib Praline:
Line rimmed baking sheet with parchment paper. Whisk first 5 ingredients in medium bowl to blend. Stir in cocoa nibs and chopped pecans. Drop mixture by tablespoonfuls onto prepared sheet, spacing 1 inch apart. Bake until mixture spreads and is deep golden brown, about 18 minutes (mixture will flow together into 1 piece on baking sheet). Remove from oven; cool completely on sheet. Break praline into irregular pieces or shards. (Can prepared 1 day ahead. Store airtight in singe layer at room temperature.)

For Chocolate Fillings:
Bring 2 cups milk to simmer in heavy medium saucepan; remove from heat, Whisk egg yolks, brown sugar, vanilla and remaining 1/4 cup milk to blend in medium bowl; whisk in natural cocoa powder and cornstarch until smooth. Gradually whisk in hot milk mixture. Return mixture to saucepan. Whisk constantly over medium heat until mixture thickens and boils. Remove from heat. Add chocolate and butter; whisk until melted and smooth. Pour filling into cooled pie crust. Refrigerate until filling is cold and set, about 4 hours (can be prepared 1 day ahead. Cover and keep chilled).
Using electric mixer, beat cream and powdered sugar until soft peaks form. Cut pie into wedges. Serve with whipped cream and praline pieces.

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CHOCOLATE CHIP COOKIES By Mimi (Anne)
Askinosie Chocolate Ingredients: Nibble Bars, Roasted Cocoa Nibs

1 C. butter                                                1/2 tsp. salt
1 C. sugar                                                 1 tsp. baking powder
1 C. brown sugar( may cut to 1/2 C.)           1 tsp. baking soda.
2 eggs                                                      2 Askinosie Nibble Bars (Before opening
1 tsp. vanilla                                                 cellophane bag, break bar into small
2 C. flour                                                      chunks/chips)
1 or 1 1/2 C oatmeal ground to fine powder 1/2 C. Askinosie Roasted Cocoa Nibs
   in blender or food processor                    1 or 1 1/2 C. chopped nuts


Cream butter and sugars. Add eggs and vanilla. Blend flour, oatmeal, salt, baking powder, and baking soda. Add chocolate chips, Nibs, and nuts. Roll into balls and place 2-inches apart on cookie sheet. Bake 8 minutes at 375 degrees.

Makes approximately 60-75 cookies.

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BROWNIES By Mimi (Anne)
Askinosie Chocolate Ingredients: Natural Cocoa Powder

1 1/2 C. flour                                                1 C.melted butter (2 sticks)
2 C. sugar                                                    4 eggs
1/2 tsp. baking powder                                  1 C. (+) nuts
1/2 tsp. salt                                                  2 tsp. vanilla
1/2 C. Askinosie Natural Cocoa Powder

Mix flour, sugar, baking powder, salt and cocoa. Pour melted butter over dry ingredients. Mix and add eggs, nuts and vanilla.

In a greased 13x9x2 pan, bake at 350 degrees for 30 minutes.

Frosting:
3 tbsp. butter                                        2 tbsp. milk
2 tbsp. Askinosie Natural Cocoa Powder   1 tsp. vanilla
1/2 C. powdered sugar

Melt butter in medium pan. Stir in cocoa until dissolved. Add powdered sugar, milk and vanilla. Mix well.

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CHOCOLATE PIE By Mimi (Anne)
Askinosie Chocolate Ingredients: Natural Cocoa Powder

6 tbsp. Askinosie Natural Cocoa Powder           1 tbsp.flour
4 tbsp. butter                                                1 C.sugar
2 C. milk                                                       2 egg yolks
2 tbsp. corn starch                                         1 tsp. vanilla

Dissolve cocoa into 2 tbsp. butter. Add milk over medium feat and stir until well- mixed. Mix corn starch, flour and sugar together and slowly add to milk mixture. Cook, stirring constantly until it begins to thicken. Beat egg yolks together. Remove 1/2 C. of milk mixture and slowly add to eggs and mix. Add to milk mixture while stirring constantly and cook until thick. Add the other 2 tbsp. butter and 1 tsp. vanilla and stir. Pour into 9" baked pie shell. Top with whipping cream, cool whip, or meringue.

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ASKINOSIE CHOCOLATE CAKE By Carrie G.

2 cups sugar                                            1 cup water
2 cups flour                                              **1/2 cup buttermilk
1 stick of butter                                        1 tsp vanilla
½ cup vegetable oil                                  ½ tsp salt
4 Tbs (heaping) Askinosie Chocolate            1 tsp baking soda
   Natural Cocoa Powder                             2 eggs

(The first small batch chocolate factory in the U.S to make cocoa powder)


Preheat oven to 350 degrees. Greasse and flour 9x13 pan.
Mix sugar and flour together in a large mixing bowl, set aside. In a small pan on the stove melt butter, then add vegetable oil, cocoa and water, bring to a boil. Pour cocoa mixture into sugar/flour mixture. Mix with a hand mixer for 5 minutes. Add buttermilk, vanilla, salt, baking soda and eggs and mix again until thoroughly combined. Pour into baking pan, bake for 30-35 minutes. Let cake cool completely before serving.
** Substitution: If you don’t have butter milk, use ½ cup of milk and 1 Tbs apple cider vinegar (preferred) mixed together.
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SOFT CHOCOLATE CHIP COOKIES By Brenda
Askinosie Chocolate Ingredients: Chocolate Bars

4 1/2 cups all-purpose flour
2 tsp baking soda
2 cups butter, softened
1 1/2 cups packed brown sugar
1/2 cup white sugar
2 (3.4 ounce) pkg's instant vanilla pudding mix
4 eggs
4 cups Askinosie Dark Chocolate Bars (chopped)
2 cups chopped pecans (optional)

Preheat oven to 350 degrees. Sift together the flour and baking soda, set aside.

In a large bowl cream together the butter, brown sugar and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the dark chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets. Bake for 10 to 12 minutes depending on the size of your dough. Edges should be golden brown.    
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HOT COCOA RECIPES by Reina Leber, Zingerman's Deli

Better Than Average
2 Tbs Askinosie Cocoa Powder
2 Tbs sugar
10 oz hot milk (160 degrees. Do not boil)

Mix the cocoa powder and sugar. Slowly stir or whisk in the hot milk. Makes 2-6 servings.

The Best
2 Tbs Askinosie Cocoa Powder
2 Tbs Demerara sugar (1 Tbs white sugar, 1 Tbs brown sugar)
1 pinch sea salt
6 oz hot milk (160 degrees. Do not boil.)

Mix the cocoa powder, sugar and salt. Slowly stir or whisk in the hot milk. Makes 2 servings.