The Nib
You can't go wrong with a pre-made pie shell & all natural, single origin non-alkalized cocoa powder in this classic chocolate pie recipe from Shawn's mother-in-law, Meme.
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David Lebovitz’s amazingly simple Double Chocolate Soufflé recipe (from The Great Book of Chocolate) with a few ounces of our 70% Del Tambo, Ecuador Dark Chocolate Bar does not disappoint- trust us...
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While it may be lacking flour, this gluten-free showstopper packs a flavorful punch made with our Dark Chocolate & Coconut Sugar + Toasted Coconut CollaBARation Bar made in partnership with our...
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Easy to make and even easier to snack on, these simple chocolate covered pretzel rods are dipped in melted Askinosie Chocolate and topped with chopped nuts, freeze-dried fruit, white chocolate shav...
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ASKINOSIE CHOCOLATE CAKE + CHOCOLATE ICING
A tried and true recipe, our Chocolate Cake is rich but moist with a secret ingredient that takes this classic over the top.
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Flourless Chocolate Walnut Cookies
What's nut to love about single origin Askinosie Cocoa Powder & gluten-free cookies?
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You'll find several well-loved recipes contributed by Shawn's mother-in-law, Meme, here on the Askinosie Chocolate blog but this one might just be our favorite. Our advice? Don't skip incorporating...
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Pumpkin Chocolate Chunk Cookies
Make all your pumpkin & chocolate dreams come true with these soft, chewy Pumpkin Chocolate Chip Cookies. We used our velvety smooth 72% Tanzania Dark Chocolate Bar, which is great for baking.
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Salted Caramel Espresso Brookies
What exactly is a brookie? Your new favorite dessert, that's what! We made these Salted Chocolate Espresso Brownie-Cookies with our beloved 62% Davao, Philippines Dark Milk Chocolate Bar.
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We’re drooling over these Soft Chocolate Chip Cookies (made with chopped morsels of our 72% Mababu, Tanzania Dark Chocolate). Check out the recipe shared by The Food Channel, featuring our chocolat...
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