The Nib
The perfect from-scratch iced hot chocolate is just 3 pantry ingredients and 10 minutes away. Adapted slightly from Paris Sweets (Clarkson Potter, 2002).
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Xocolatl/Choffy/Shell Tea/Cacao Coffee, whatever you like to call it, you can make your own cocoa brew using our single origin Roasted Cocoa Nibs!
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"What makes [Askinosie] cocoa powder amazing is that it has fat, it has texture, it has aroma, it has character. It in no way resembles the dead, dull remains of the cocoa bean that we find so comm...
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"For the cocoa, I use Askinosie. I sweeten it with rapadura, an unrefined sugar, and add vanilla and a pinch of salt. Try the technique of making a paste with the cocoa and a little cold milk, then...
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Askinosie Chocolate Cupcakes + Chocolate Frosting
These Askinosie Chocolate Cupcakes with Chocolate Buttercream Frosting are made with our single origin Natural Cocoa Powder and 72% Tanzania Dark Chocolate plus a secret ingredient. What’s the secr...
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Bittersweet Chocolate Chunk Cookies
Bittersweet Chocolate Chunk Cookies are crunchy on the outside but delightfully chewy on the inside. Made with our single origin Bulk Broken Bars.
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Making chocolate mousse can be a daunting task if you don’t properly prepare ahead of time. Mise en place, the French culinary term for putting everything in its place before cooking, is essential ...
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Friend of the factory and avid chef, Sherry Page, shares her favorite Chocolate Amaretto truffle recipe using our 70% Del Tambo, Ecuador Dark Chocolate Bar.
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Chocolate Cake with Winter Spices
"As ideal for nibbling as it is for baked goods, you’ll notice the difference between Askinosie’s single-origin chocolate and a standard baking chocolate immediately. Whereas baking chocolate tends...
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Chocolate and red fruits, such as cherries, make a great combination especially if the chocolate has an acidic flavor profile. Made with our Bulk Broken Bars, perfect for home chefs & bakers al...
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