Askinosie Chocolate Zucchini Bread


Iced Hot Chocolate

The perfect from-scratch iced hot chocolate is just 3 pantry ingredients and 10 minutes away. Adapted slightly from Paris Sweets (Clarkson Potter, 2002).
—Genius Recipes

Serves 4
3 cups (750 grams) whole milk
1/3 cup (80 grams) water
1/3 cup (65 grams) sugar
6 ounces (175 grams) 88% Super Dark Blend Chocolate Bar, finely chopped

Bring the milk, water, and sugar just to the boil in a medium saucepan. Remove the pan from the heat and whisk in the chocolate. The hot chocolate needs to be blended at this point. At Ladurée, this is done with a hand-held blender (also called an immersion blender). If you have this tool, leave the hot chocolate in the saucepan and whip it with the hand-held blender for 1 minute. If you don't have a hand-held blender, transfer the chocolate to a traditional blender and whip on high speed for 1 minute. (When blending hot liquids, be sure to remove the center insert from the top of the blender, and cover the top with a folded kitchen towel to allow steam to escape.) Pour the chocolate into a container to cool; the cooled chocolate can be reheated or served chilled. (The chocolate can be made up to 2 days ahead and kept tightly covered in the refrigerator.)

Chill the hot chocolate until it is very cold, then stir in 3/4 cup (200 grams) cold milk. Whip the cold chocolate for 1 minute with a hand-held blender (or in a traditional blender). Serve the cold hot chocolate over an ice cube or two.
Keeping: Once blended, the hot chocolate can be cooled and refrigerated in a tightly sealed jar for 2 days; reheat gently, or serve as cold hot chocolate.

Cacao Tea

Tasting Table- Megan Giller

What You'll Need:
1. Askinosie Roasted Cocoa Nibs
2. Hot Water
3. Milk, sugar or other natural sweeteners, plus spices like cinnamon or nutmeg if desired.

To Make:
1. Steep 1 tablespoon of our Roasted Cocoa Nibs in boiling water for 5-10min.

Chilled Sipping Chocolate

Yields 4.5 oz (1 serving)

What You'll Need:
1. 30g Askinosie Sipping Chocolate
2. 20g Hot Water
3. 60g Half & Half
4. Cocktail Shaker

To Make:
1. Put the chocolate morsels into a small volume glass (A Gibraltar or Cortado would work nicely) and add 20g of hot water.
2. Stir the chocolate/water mixture until all chocolate has dissolved and the mixture has a glassy appearance.
3. Slowly whisk in 60g of Half & Half.
4. After the Half & Half is fully integrated, pour the mixture into a cocktail shaker and shake with 1/4 cup of ice.
5. Shake for about 10 seconds, then strain drink into the small volume glass. Serve!

Cocoa Nib Iced Coffee

Yields approx 1 gallon. Shelf life is approx 1 week.

What You'll Need:
1. 500g freshly roasted, whole bean coffee
2. 500g Askinosie Roasted Cocoa Nibs
3. 5000g water

To Make:
1. Set your grinder to the coarsest setting and grind coffee.
2. Pour coffee grounds into a Toddy cold brew station and add 2500g of cold water*
3. Pour 500g of Nibs into a separate Toddy cold brew station and 2500g of cold water.
4. Let each Toddy brew sit undisturbed for 8-10 hours.
5. After 8-10 hours, extract the coffee brew mixture into a gallon-sized pitcher, then extract the Nib brew mixture into the same gallon-sized pitcher.
6. Cocoa Nib Iced Coffee is ready to serve! Keep refrigerated.

*If you’ve never used a Toddy cold brew station before, they’re really quite simple. The coffee grounds are fully integrated with cold water, and will continue to brew for 8-10 hours in the plastic cold brew station. Make sure that the cloth filter is placed in the bottom of the plastic vessel before you start brewing, and that the rubber stopper is placed snugly into the opening at the bottom of the container.

Hot Cocoa Recipes

Hot Cocoa

by Reina Leber, Zingerman's Deli

Better Than Average
2 tbsp. Askinosie Cocoa Powder
2 tbsp. 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 tbsp. Askinosie Cocoa Powder
2 tbsp. Demerara sugar (1 tbsp. white sugar, 1 tbsp. 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.

Hot Cocoa Recipes


Hot Cocoa, Tailored

Hot Cocoa Tailored

by Laura Silverman,

2 cups + 3 tbsp. best quality whole milk (ideally from pastured cows), divided
2 tbsp. Askinosie Natural Cocoa Powder
2 tsp. Apollonia spice blend
1 tsp. vanilla extract
3 tbsp. rapadura or organic cane sugar
1 pinch sea salt
2–4 marshmallows, optional

Pour 2 cups of milk into a small saucepan over medium-low heat. Add sugar and vanilla and heat slowly until steaming. Meanwhile, whisk together 3 tablespoons of milk, cocoa powder and Apollonia in a pitcher or large glass measuring cup to form a smooth paste. Pour steaming milk on top of paste and whisk vigorously to combine. Divide between two small mugs and top with marshmallow, if desired.

Espresso Dark Chocolate Coffee Cake

Yields 10 inch Bundt Cake

from Pastry Affair

Ingredients For Cake:
1/2 cup (113 grams) butter, room temperature
3/4 cup (150 grams) granulated sugar
2 large eggs
1 cup (228 grams) sour cream (or plain yogurt)
2 teaspoon vanilla extract
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 cups (250 grams) all-purpose flour

Ingredients For Topping:
1/3 cup (66 grams) granulated sugar
1 1/2 teaspoons ground cinnamon
1 tablespoon espresso powder
6 ounces (170 grams) Bulk Broken Bars, chopped

Preheat oven to 350 degrees F (180 degrees C). Heavily grease a 10-inch tube or bundt pan and set aside.

In a large mixing bowl, beat together the butter and sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each addition. Mix in the sour cream and vanilla until uniform.

Gradually fold in the salt, baking soda, baking powder, and flour. The batter will be thick. Set aside.

For the topping, whisk together the sugar, cinnamon, and espresso powder in a medium bowl.

Pour 1/2 of the cake batter into the prepared pan. Sprinkle half of the topping and half of the miniature chocolate chips over the batter. Pour the rest of the batter over the top and sprinkle it with the remaining topping and chocolate chips.

Bake for 45-50 minutes, or until the cake is lightly browned and a toothpick inserted into the center comes out clean. Cool in pan for 20 minutes before removing and transferring to a cooling rack to cool completely.

Bittersweet Chocolate Mousse

6 to 8 mousse cups

from Christy Augustin on

10½ oz 72% Mababu, Tanzania Dark Chocolate
¼ cup unsalted butter
1½ cups heavy cream
1 tsp vanilla extract
3 large eggs
½ cup plus 1 Tbsp granulated sugar
pinch kosher salt
2 Tbsp Marsala wine (or other liquor)

Prepare a double boiler by heating 3 to 4 inches of water, covered, in a short sauce pot over medium-high heat. Melt chocolate and butter over double boiler, stir to combine and set aside in a warm place. Keep water simmering.

In a mixing bowl, whip cream and vanilla until medium soft peaks form; set aside in refrigerator.

In a medium metal or glass bowl, whisk remaining ingredients until foamy. Place bowl on top of pot of simmering water, whisking constantly. Sabayon will both thicken and become light and airy as it cooks. Cook, whisking, for approximately 5 to 6 minutes, until thickened and lines remain as you whisk. Pour melted chocolate mixture into sabayon and whisk to combine. Fold in whipped cream off heat. Scoop, pour or ladle finished mousse into serving dishes.

Refrigerate mousse overnight, up to 4 days, before serving.

Double Chocolate Sorghum Brownies

from Elisabeth Prueitt in Tartine All Day

1/2 cup plus 2 tablespoons unsalted butter, cut into pieces
8 ounces/ 230g 72% Mababu, Tanzania Dark Chocolate
3 large eggs
1 1/4 cups sugar
1/4 cup potato starch
1/2 cup sorghum flour
scant 1/2 teaspoon sea salt
1 teaspoon vanilla extract
1 cup walnuts, chopped
6 ounces/ 170g 72% Mababu, Tanzania Dark Chocolate, chopped

Preheat the oven to 350 degrees F. Butter an 8 inch square baking dish. Melt the butter and chocolate in a bowl set over a pot of barely simmering water. Stir until combined and then remove from heat and cool. Add the eggs and sugar to the chocolate mixture and whisk thoroughly to incorporate. Add the potato starch, sorghum flour, salt, vanilla, walnuts and chopped chocolate to the egg mixture and mix well with a wooden spoon. Transfer to the prepared baking dish. Bake for about 25 minutes, until the surface no longer looks shiny and wet. The edges will appear slightly more matte than the center, which will remain fudgey even after cooking. Take care not to overbake. Set the pan on a cooling rack and let cool completely. Cut into squares and serve.

Pumpkin Chocolate Chunk Cookies

Makes approximately 60 cookies

from FoodieCrush

3 cups granulated sugar
1 (29 ounce) can pure pumpkin
1 cup butter, melted
1 teaspoon vanilla
6 teaspoons baking powder
2 eggs
4 tablespoons baking powder
1 teaspoon kosher salt
12oz. 72% Mababu, Tanzania Dark Chocolate, chopped
5 cups all-purpose flour

Preheat the oven to 375 degrees F.
In the bowl of a stand mixer, combine the sugar, pumpkin, melted butter and vanilla and mix until smooth. Add the eggs and beat for 1-2 minutes.
Whisk the pumpkin pie spice, baking powder, baking soda and kosher salt in a small bowl and add to the wet ingredients. Mix well. Mix in 2 cups of the flour, then 2 more cups and then the final cup. Add the chocolate chips and mix just until incorporated.
Line a baking sheet with parchment paper or a baking mat. Drop 1 tablespoon rounded scoops of the cookie dough on the sheet about 2 inches apart.
Bake cookies for 12-15 minutes. Let rest on cookie sheet for 2-3 minutes then move to a cooling rack to cool completely.

Chocolate-Dipped Orange Peels

from Julien Merceron on

10½ oz 72% Mababu, Tanzania Dark Chocolate
5 oranges
2 1/3 cups sugar

Making the Candied Orange Peel:
Wash the oranges and remove the peel with a sharp vegetable peeler, avoiding any white pith. Put the orange peel in a saucepan with 4 cups water and a pinch of salt. Bring to a boil over high heat and boil for 5 minutes. Drain. Repeat this process one more time.
Put 1 cup of the sugar and 1 2/3 cups water in a clean saucepan and bring to a boil, stirring until the sugar dissolves. Add the blanched orange peel to the boiling syrup, immediately remove from the heat, cover the pan, and set aside overnight at room temperature.
The next day, drain the peel, reserving the syrup. Add 1/3 cup of the remaining sugar to the reserved syrup, bring to a boil, and return the peel to the syrup. Remove from the heat, cover, and set aside overnight at room temperature. Repeat this process three more times, over three nights, adding 1/3 cup sugar each time. Once the peel is candied, let drain at room temperature for 1 day, then cut into thin slivers. (The peel can be stored in an airtight container for up to 1 month.)

Temper the dark chocolate . Using a fork, dip each strip of candied orange peel in the chocolate, then lay it on an acetate sheet. Refrigerate the chocolate-dipped strips for 10 minutes before detaching from the sheet. (Store in a cool place away from moisture for up to 1 month.)

Soft Chocolate Chip Cookies

Makes approximately 35-40 cookies

from The Food Channel

4 1/2 cups all-purpose flour
2 teaspoons baking soda
2 cups butter, softened
1 1/2 cup packed brown sugar
1/2 cup white sugar
2 (3.4 ounce) packages instant vanilla pudding mix
4 eggs
2 teaspoons vanilla extract
4 cups 72% Mababu, Tanzania Dark Chocolate, chopped
2 cups chopped pecans

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.

Salted Caramel Espresso Brookies

Makes approximately 35-40 cookies

from Food52, shared by Riley Wooford

10 ounces 62% Dark Milk Chocolate + Fleur De Sel Sea Salt Bar, roughly chopped
6 tablespoons unsalted butter
2 tablespoons instant espresso powder
⅓ cup all-purpose flour
1 teaspoon baking powder
½ teaspoon kosher salt
2 large eggs
¾ cup sugar
1 teaspoon pure vanilla extract
Sea salt, for sprinkling

Melt 8 ounces of chocolate, the butter, and espresso powder in the top of a double boiler placed over simmering water, stirring until smooth and melted. Remove from the heat and let cool slightly.
Whisk together the flour, baking powder, and salt in a small bowl to combine.
Whisk together the eggs, sugar, and vanilla extract in a medium bowl to combine. Add the melted chocolate mixture and whisk until fully incorporated. Fold in the flour mixture and remaining 2 ounces of chocolate and mix until just combined. Cover the dough with plastic wrap and chill in the refrigerator for at least 1 hour, or overnight.
Preheat the oven to 325°F and line a few baking sheets with parchment paper. Using a small ice cream scoop, drop the dough onto the baking sheets, spacing the cookies 1-inch apart. Bake for about 10 minutes, until the tops are dry and cracked. Remove from the oven and top each cookie with a pinch of sea salt. Let cool for 5 minutes, then transfer the cookies to a wire rack and let cool completely.

Double Chocolate Soufflé

by David Lebovitz, posted on

Makes 6 servings

Butter, for the baking dishes1/4 cup whole milk
6 tablespoons sugar
6 ½ ounces San Jose Del Tambo, Ecuador 70% Dark Chocolate, chopped
1/4 cup whole milk
6 tablespoons sugar
1 teaspoon vanilla extract
3 egg yolks
4 large egg whites

Butter six 4-ounce ramekins or 6-ounce custard cups. Place them on a baking sheet. Preheat the oven to 400°F (205°C).
In a large heatproof bowl placed over a pan of simmering water, heat the 5 ounces chopped chocolate and the milk until the chocolate melts. Do not let the bottom of the bowl touch the simmering water. Remove the pan from the heat and whisk in 3 tablespoons sugar, the whiskey, and the egg yolks. Let cool to room temperature.
In a clean, dry bowl, whip the egg whites with an electric mixer on medium speed until they’re foamy and begin to hold their shape as peaks when the beaters are lifted. Gradually beat in the remaining 3 tablespoons sugar, whipping until the whites form and hold soft, droopy peaks.
Using a spatula, gently fold the beaten egg whites into the chocolate mixture. Fill each ramekin or custard cup halfway with the soufflé mixture. Sprinkle with the coarsely chopped chocolate or chocolate chips. Add enough of the remaining batter to fill each soufflé dish almost to the top.
Bake for 14 minutes, or until the soufflés appear firm yet are slightly jiggly when nudged. They should be very soft when you remove them from the oven. Serve immediately.


Chocolate Cake with Winter Spices

Chocolate Cake with Winter Spices

by Shannon Weber in Feast Magazine

4 oz 70% Del Tambo, Ecuador Dark Chocolate, roughly chopped
1½ cups unbleached all-purpose flour
1 tsp baking soda
1 Tbsp high-quality natural cocoa powder
¾ tsp kosher salt
2 tsp ground ginger
2 tsp Vietnamese cinnamon
½ tsp ground cloves
¼ tsp grated fresh nutmeg
1½ cups dark brown sugar, firmly packed
2 sticks unsalted butter, at room temperature
½ cup un-sulfured molasses
1 Tbsp fresh ginger, peeled and finely grated
zest of 2 medium oranges
juice of 1 medium orange
2 eggs, at room temperature
¾ cup boiling water

Preheat oven to 350 °F. Butter the bottom and sides of a 9-inch springform pan. Line bottom with parchment paper; butter parchment liner.
In the top of a double boiler set over just-simmering water, melt chocolate, stirring frequently. When chocolate is completely smooth, set aside to cool slightly.
In a medium bowl, whisk together flour, baking soda, cocoa powder, salt, ground ginger, cinnamon, cloves and nutmeg. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, add brown sugar and butter and beat on high until fluffy, 4 to 5 minutes. Scrape down the sides of the bowl, add melted chocolate and beat until incorporated. Add molasses, grated ginger, orange zest and juice and beat until combined; add eggs, one at a time, beating after each addition and scraping down the sides of the bowl as needed until everything is homogenous. Add the flour mixture to the bowl in 2 parts, mixing for 10 to 15 seconds after each incorporation; scrape down the bowl and mix for 10 seconds more. With the mixer on low, stream in boiling water and mix until batter is completely homogenous, thoroughly scraping through to incorporate any dry patches. Pour mixture into prepared springform pan and bake for 45 to 50 minutes, checking at the 40-minute mark for doneness. Cake is done when a wooden skewer or cake tester inserted in the middle of the cake comes out clean or with a few crumbs, but remains slightly sunken in the center. Transfer pan to a wire rack to cool completely.
Release sides of springform pan and lift it over cake. Transfer cake to serving plate and slice to serve.

Chocolate Molten Lava Cake

by Rosemary,

2 tablespoons butter, melted
2 tablespoons cocoa

3/4 cup butter
12 ounces Del Tambo, Ecuador 70% Dark Chocolate Bar
1/2 cup heavy cream
5 eggs
3/4 cup sugar
2/3 cup flour

Directions: Prepare cupcake pans by coating the inside of each with melted butter by swirling it around. Then sprinkle the insides with cocoa, coating completely. To make the batter, place chocolate chips in a microwave-safe bowl, then top it with butter and cream. Microwave for 30 seconds at a time, stirring in between, until the chocolate is smooth. When chocolate has cooled slightly, stir in eggs, sugar and flour. Pour into prepared cupcake pans. Refrigerate for 1 hour (at least) and up to a couple of days. Bake at 450 degrees for 10 minutes for regular 12/pan size and 15-18 for jumbo 6/pan size, just until the outsides and most of the top have set, and the centers are still slightly runny. You can insert the tip of a knife to test. You just want a bit of the very center to be a thick pudding like texture. Let them cool for 5 minutes, then place a sheet pan on top of the muffin pan and invert them. Serve with whipped cream, ice cream and dusted with chocolate or cinnamon.

Flourless Chocolate Cake

by Emma Chapman,

6 tablespoons butter
9 ounces Dark Chocolate & Coconut Sugar & Toasted Coconut Sugar CollaBARation Bar
6 eggs
1/2 cup sugar

Directions: In a double boiler, or in the microwave, melt together the chocolate and butter. Allow to cool for a few minutes. In the meantime, separate the egg whites from the yolks. Add a small amount of the warm chocolate to the bowl with the yolks and stir to combine (this will temper the yolks). Then stir the yolks into the chocolate mixture. Beat the egg whites until they become foamy. While the mixture is running, slowly add in the sugar. Beat until soft peaks form. Gently fold the egg whites into the chocolate mixture. Generously butter the bottom and inside edges of a springform pan—or, as I like to call it, a cheesecake pan. :) Pour the batter into the prepared pan and bake at 275°F for 45 minutes. Serve with a little more toasted coconut, fresh whipped cream, or vanilla ice cream. Enjoy!

Chocolate Cherry Tart

by Richard Bertinet, posted by

1 recipe Bertinet Sweet Pastry (chocolate variation)
12 fresh cherries with stems,
24 cherries preserved in alcohol or syrup, or 24 defrosted frozen cherries
6½ tablespoons kirsch, if using canned or frozen cherries
1 egg, beaten with a pinch of salt, for sealing the pastry
For the chocolate filling:
¾ cup sugar
4 eggs
4 egg yolks
11¼ ounces Askinosie Chocolate (at least 70% cacao)
11/2cups butter
¾ cup all-purpose flour
Askinosie Natural Cocoa Powder, for dusting

Rest the pastry in the refrigerator for at least 1 hour, preferably several, or, better still, overnight.
If using canned or defrosted cherries, drain them and put them into a bowl with the kirsch. Leave to soak overnight.
Lightly grease a removable-bottomed tart pan, 14 by 41/2inches and ¾ inch deep.
Dust your work surface with flour, roll out the pastry 3/16 inch thick, and line the pan. Line with parchment paper and ceramic baking weights. Place in the refrigerator to rest for at least 30 minutes.
Meanwhile, make the chocolate filling: In a mixing bowl, whisk the sugar, eggs, and egg yolks until the mixture is pale and has a creamy, mousse-like consistency.
Break the chocolate into chunks and put into a heatproof bowl. Place this over a saucepan of simmering water—you need enough water to come close to the bottom of the bowl but not actually touch it. Turn the heat very low so that you don’t get steam into the bowl, as this can make the chocolate stiffen and look dull. Let the chocolate melt slowly, stirring all the time, then add the butter and keep stirring until it has melted. Take off the heat and add to the sugar and egg mixture, again stirring well until it is all incorporated. Gently fold in the flour and set aside.
Preheat the oven to 375°F.
Remove the pan from the refrigerator, place on a baking sheet and bake for 20 minutes. Lift out the parchment and baking weights, brush the pastry with the beaten egg, then bake for another 10 minutes. Set aside to cool.
Lower the oven to 350°F.
Spread the filling over the cooled pastry up to the top, then push the cherries into it, leaving some of the fruit showing (if using fresh cherries, leave the stems sticking out). Put back on the baking sheet and return to the oven for 12 minutes, until just set. The filling will have risen a little, but, like a chocolate brownie, it should be only just firm to the touch, as it will set a bit more when it cools. Leave in the pan for about 15 minutes, then lift out and cool on a rack.
The tart can be served either warm and gooey, or completely cooled, when the chocolate will be a bit firmer. Dust with cocoa powder before serving.

Chocolate Opera Cake

by Kesha Alexander,

chocolate cake layers
3/4 cup Askinosie Natural Cocoa Powder
2 cups sugar
1-3/4 cup flour
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1/2 cup vegetable oil
1 cup milk
2 teaspoons vanilla
1 cup boiling water
coffee buttercream
3 egg yolks
1/3 cup sugar
1/4 cup milk
1 tablespoon coffee, at room temperature
1/2 teaspoon instant espresso or instant coffee
1 cup (2 sticks) unsalted butter, at room temperature
chocolate charlotte
6 ounces Askinosie Chocolate, chopped in small pieces
1-1/2 cups heavy cream
3 egg yolks
2/3 cup sugar
1/4 cup water
coffee sauce
1/4 cup coffee, at room temperature
1 tablespoon coffee liqueur like Kahlua
chocolate ganache
8 ounces Askinosie Chocolate, chopped in small pieces
6 tablespoon unsalted butter
1/3 cup corn syrup
1/3 cup orange liqueur like Triple Sec
1 cup roasted cocoa nibs

make the cake layers
Preheat the oven to 350 degrees. Cut out wax paper the size of three 8 or 9-inch cake pans. Line the pans with the wax paper and butter and flour the bottom and sides of the pan. In a large bowl, sift together the dry ingredients and mix together. In a saucepan, bring 1 cup of water to a boil.

In a large bowl, beat eggs on medium speed with an electric mixer (use paddle attachment if you have the option). Slowly add the oil, milk and vanilla. Beat until well combined. Then add dry ingredients and beat on medium just until combined. Add boiling water and stir by hand until combined. Divide the batter between the three cake pans. The pans won’t appear very full but the cakes will rise in the oven. Bake cakes for 18-24 minutes or until a toothpick comes out almost clean. Try to pull the cakes from the oven before the toothpick comes out clean, a few crumbs on the toothpick are good. Cool cakes on rack. Once completely cooled, run a knife around the edge of the pans and turn the cakes out on to cooling racks.

make the coffee buttercream
While the cakes are baking, you can make the buttercream. In a medium bowl, mix the egg yolks and 1 tablespoon of sugar with an electric mixer until thick and pale. This will take about 5 minutes or more. In a small saucepan, bring the milk just to a boil. Stir in the rest of the sugar, the coffee and instant espresso or instant coffee. While constantly whisking the yolks, pour in 1/3 of the hot milk mixture. Then pour the whole mixture back into the saucepan. Stir the mixture constantly and cook on medium until you seem small bubbles. Remove from heat and pour into a clean mixing bowl and bean on medium to high until the mixture thickens and doubles in size, about 5-6 minutes. Beat in butter one tablespoon at a time until the mixture turns white and fluffy.

make the chocolate charlotte
Melt chocolate in the microwave in 30 second increments; set aside. Whip the heavy cream with an electric mixer until it holds soft-medium peaks.

Place the eggs yolks in a double boiler with water in the bottom pan. Heat yolks over low to medium heat, keeping an eye that they don’t get to hot and scramble. In a small saucepan, bring sugar and water to a boil. Whisking yolks constantly, stir in the sugar syrup. Continue whisking quickly until the mixture thickens. Pour mixture into a medium bowl and mix on medium until it cools to room temperature. Beat in melted chocolate until it is very well combined. Then, using a rubber spatula, fold in the whipped cream until the charlotte is all the same color. Chill until ready to use.

make the coffee sauce
In a small bowl, combine the coffee and coffee liqueur. Set aside.

make the chocolate ganache
In the microwave, melt the chocolate in 30 second increments. Add the butter and stir until well combined. Whisk in the corn syrup and liqueur. Let the mixture stand for 10 minutes before using.

assemble the cake
The easiest way to assemble is by using a spring-form pan lined with plastic wrap. Place one layer of the cake in the spring-form pan. Liberally brush on the coffee sauce. Top evenly with one cup of the mousse. Place the second cake layer on top of the charlotte. Liberally brush the top of the cake with the coffee sauce. Top with 1 to 1-1/2 cups of the buttercream. Stack the third cake layer on the buttercream and liberally brush the cake with the coffee sauce. Chill the cake for 10-15 minutes.

Once the cake is chilled, turn the cake over onto a plate. Pour the ganache over the cake starting in the middle and spreading it out over the cake and down the sides. Spread the ganache evenly on the sides of the cake. Sprinkle the sides and/or top of the cake with roasted cocoa nibs. Chill the cake for at least four hours or overnight. Before serving, brink cake to room temperature. Store the cake in the refrigerator for up to two days.

Flourless Chocolate Walnut Cookies

by Kesha Alexander,

3 cups powdered sugar
½ cup + 3 tbsp. Askinosie Natural Cocoa Powder
½ tsp. good sea salt
3 large egg whites, at room temperature
1 tbsp. vanilla extract
2 cups walnuts, toasted and chopped

Preheat oven to 350 degrees. Prepare a baking sheet with parchment paper. The parchment paper is essential in order for the cookies to come off the baking sheet in one piece. In the bowl of a stand mixer fitted with the paddle attachment, add the powdered sugar, cocoa powder and salt. Mix to combine. With the mixer running, in three stages add the egg whites. Then add the vanilla. Mix on medium speed for 5 to 10 minutes, until the mixture becomes slightly thick (batter should not run; don’t under mix). I tend to mix on the longer side because I like my cookies a bit fluffier. Stir in the toasted and chopped walnuts and mix thoroughly by hand. Using an ice cream scoop or large spoon, scoop 2-inch dollops of the batter onto the parchment-lined baking sheet. Place nine dollops per sheet, about 2 inches apart. Place baking sheet in oven and lower the temperature to 320 degrees. Bake for 14–16 minutes. The cookies are done when small cracks appear on the surface. Remove baking sheet from the oven. When cookies are still slightly warm, remove from parchment paper and cool cookies on wire rack. Store cookies in an airtight container for a few days.

Chocolate Amaretto Truffles

Adapted from Sherry Page, Culinary Getaways

8.8 oz chopped Askinosie Chocolate
½ cup heavy cream or creme fraiche
2–3 tbsp. amaretto
Askinosie Natural Cocoa Powder

You will also need:
Saucepan and lid
Chef’s knife
Small bowl
Plate for serving

Cut the chocolate into small pieces and set aside. Heat the cream uncovered in a saucepan over medium heat until it is starting to bubble. Remove from heat and add the chocolate. Let it sit covered for 5 minutes. Uncover and stir until creamy. Add the amaretto and stir again to combine. Cover and refrigerate until set (about 2–3 hours). Remove from the refrigerator and let sit at room temperature for about 10 minutes until it is pliable enough to shape. Scoop out a teaspoonful of chocolate and quickly shape with your hands into a small ball. Roll in cocoa powder. When all truffles have been rolled and coated, cover tightly. Refrigerate again until ready to serve. About 30 minutes before serving, place the truffles onto a serving tray to rest at room temperature.

Optional Toppings: Kahlua, champagne, wine, chopped nuts, melted chocolate, coconut, etc.

Missouri Black Walnut-Caramel Tart Topped with Chocolate Ganache

by Feast Magazine

Crust Ingredients:
2½ cups all-purpose flour
2 sticks unsalted butter, chilled, and cut into 1-inch pieces
1 tsp. salt
1 tbsp. granulated white sugar
½ cup ice water, or less depending on dough

Black Walnut-Caramel Filling Ingredients:
1½ cups sugar
¼ cup water
1 stick butter
½ cup cream
2½ cups Missouri black walnuts, coarsely chopped (there should be large chunks)
salt to taste

Ganache Ingredients:
8 oz finely chopped Askinosie Del Tambo 70% Dark Chocolate
1 cup heavy cream

For Garnish:
Coarsely chopped Askinosie chocolate shards

In a large bowl or food processor, blend flour, butter, salt and sugar until the mixture resembles coarse pea-sized meal. Be careful not to over-mix. Add ¼ cup ice water and process. Dough is sufficiently hydrated when it stays together when pinched. Add water as necessary to get to this stage. Form the dough into a disk. Dust the dough with flour and chill, wrapped in plastic, for 1 hour. Preheat oven to 400°F. Roll out dough to fit tart pan with removable bottom. Press dough evenly into tart pan. Trim the top edge. Place parchment paper or aluminum foil onto surface of dough and fill to the top with pastry weights or dried beans. Bake 20 to 25 minutes, until golden brown. Let cool. This recipe makes two 9-inch crusts; freeze the second to have on hand the next time you bake. Place sugar and water in a heavy 6- or 8-inch saucepan or deep skillet over medium heat. Cook, gently shaking pan occasionally, until sugar melts. Continue to cook, stirring occasionally and scraping sides with a heat-proof spatula, until mixture turns a deep amber color. Reduce heat to low and carefully add butter and cream. This will splatter, so be very careful. Cook, stirring constantly, until butter melts and mixture is blended evenly. Stir in walnuts and a large pinch of salt, then pour into crust. Allow tart to cool before topping with ganache. Place chopped chocolate in medium mixing bowl. In a small saucepan, bring cream to a boil over high heat (watch that it does not boil over) and pour over chocolate. Wait a few minutes to allow cream to melt chocolate, then blend well. Pour warm ganache over cooled tart. Allow ganache to set in refrigerator, approximately 1 hour. Cut tart into 12 wedges. Place each wedge onto an individual plate, sprinkle with chopped shards of Askinosie chocolate.

Askinosie Chocolate Brownie Pops

Askinosie Zoku Pop

by Zoku Quick Pops

Chocolate Base Ingredients:
¾ cup (6 oz) water
2 oz 70% San Jose Del Tambo, Ecuador Dark Chocolate Bar, chopped
3 tbsp. sugar
3 ½ tbsp. 2% milk
1 tbsp.+ ½ tsp. sweetened condensed milk
1 ½ tsp. water

Quick Shell Ingredients:
⅔ cup (4 oz) 70% San Jose Del Tambo, Ecuador Dark Chocolate Bar, chopped
⅓ cup (2.5 oz) refined coconut oil

Optional Extra Ingredients:
½ cup coarsely chopped pistachios, toasted
1 fudge brownie, chopped into 24 (1" x ¼" x ¼") pieces

Chocolate Base Directions:
In a small saucepan over very low heat, whisk together the ¾ cup water, 2 oz chocolate and sugar until the chocolate has completely melted (do not boil) and chocolate granules have dissolved, about 5 minutes (test by dipping a clean spoon into the mixture; if you don’t see many chocolate specks, it’s ready to come off the heat). Let cool slightly (about 10 minutes). Whisk in the 2% milk, condensed milk, and 1 ½ tsp. water. Refrigerate until cook, whisking occasionally to prevent a skin from forming.

Quick Shell Directions:
In a double broiler over barely simmering water, whisk together the chocolate and coconut oil until the chocolate has completely melted. Remove from heat and let cool completely before applying to pops.

Assembling the Pops:
Insert sticks into popsicle maker molds and pour the chocolate base, pausing to add pistachios and brownie pieces on each side until you reach the top. Let freeze completely, and then remove pops.

Decorate the Pops:
Dip pops into the Chocolate Quick Shell and immediately sprinkle with pistachios. Wait a few seconds for the shell to completely harden and enjoy. Repeat with remaining pops. Yields 6 depending on size of popsicle molds.


Chocolate Ganache Truffles

3.5 bars (300g) any Askinosie Chocolate dark chocolate bar, chopped
6 oz heavy whipping cream
Askinosie Chocolate Natural Cocoa Powder (for dusting)

Place chocolate in a large, shallow, and wide, heatproof bowl. In a large, deep, heavy bottomed pan, on medium-low heat, bring heavy cream to a boil.* Turn down the heat and let the cream continue with a slow boil for a full minute. Stir often, making sure the cream does not burn or foam to reach the top of the pan. Immediately take the cream from the heat and pour all over the chopped chocolate all at once. The cream must cover all of it and will melt the chocolate. Briefly mash the large pieces down into the cream with a wire whisk. DO NOT STIR. The mixture should sit for at least 2 to 4 minutes (or more) until the chocolate starts to melt. When the chocolate has somewhat melted, stir the ingredients together with a heatproof rubber spatula. Begin stirring in the center in concentric circles, and gradually widen it towards the edges of the bowl to pull in more chocolate. Do not whip air into it, but mix it thoroughly until combined. Continue stirring from the center out to melt all of the chocolate. Don't overwork the chocolate mixture beyond combining, as it can curdle and turn into a gray, grainy mess. When mixed, the ganache should be smooth and glossy. Press a piece of plastic wrap on the surface to prevent a skin from forming and place it in the refrigerator for 15–30. Ganache should be very firm. Using a teaspoon, scoop out some ganache, roll into a ball between the palms of your hand. Make the shapes no more than ¾- to 1-inch wide in diameter. Work quickly because hands are very warm and will quickly soften the ganache. If ganache becomes soft, chill briefly to harden. Finally, roll truffles in cocoa powder to coat lightly.

Snow-Capped Red Velvet Cookies

Askinosie Snow-Capped Red Velvet Cookies

by Heart of Gold

Cookie Ingredients:

¼ cup Natural Cocoa Powder
1 stick unsalted butter, softened
1 ½ cups brown sugar
1 tsp. vanilla extract
2 eggs
3.5 oz. 70% San Jose Del Tambo, Ecuador Dark Chocolate Bar, melted
1 ¼ cups flour
2 tsp. baking powder
2 tbsp. red food coloring*
¼ cup sugar
¼ cup confectioner’s sugar

Cookie Instructions:
Preheat oven to 350 degrees. Combine butter, brown sugar and vanilla until fluffy, about 3 to 4 minutes. Add the eggs and melted dark chocolate and beat until smooth. Next add the flour, baking powder, unsweetened cocoa powder and red food coloring and beat until combined. Finally, fold the extra chopped chocolate into the batter. Refrigerate dough for at least 1 hour. After refrigerated, using a cookie dough scoop, form balls and roll into confectioner’s sugar. Place onto cookie sheet lined with parchment paper. Leave at least 2 inches between each cookie, as they will spread. Bake for about 12 minutes or until the edges are set and the center has begun to crack. Allow for cookies to cool on baking sheet.

*For the red food coloring, I used Wilton Christmas Red gel food coloring instead of the liquid version. This gives the cookies that true shade of 'red velvet'.

Chocolate Caramel Tartlets

Chocolate Caramel Tartlets

by David Lebovitz

Chocolate Dough Ingredients:
4 oz unsalted butter, at room temperature
½ cup sugar
1 large egg, at room temperature
½ tsp. salt
½ tsp. vanilla extract
¾ cup all-purpose flour
¼ cup rice flour (or use 1 cup, all-purpose flour, total)
6 tbsp. cocoa powder

Salted Caramel Filling Ingredients:
4 oz (115g) soft, salted butter caramels
3 tbsp. heavy cream

Ganache Ingredients:
4.5 oz (130g) bittersweet chocolate, chopped
6 tbsp. (90ml) heavy cream
flaky sea salt

1. To make the tartlet dough, beat the butter and the sugar just until smooth in the stand mixer with the paddle attachment, or by hand. Add the egg, salt, and vanilla, and beat until smooth. In a separate bowl, whisk together the all-purpose flour, rice flour, and cocoa powder, then mix it into the creamed butter.
2. Butter the indentations of two mini-muffin tins with 12 places in each, or one mini-muffin tin with 24 places. Pinch off pieces of dough and roll each into a ¾-inch (2cm) ball. As you work, put the dough balls in the indentations of the muffin tins. Take your thumb and press the dough down in the center of each indentation, then use your thumb to press the dough up the sides. (If the dough is sticky, dampen your thumb very lightly with water or oil.) Freeze the pans of dough for 20 minutes.
3. Preheat the oven to 350ºF (180ºC).
4. Bake the tartlet shells for 8 to 10 minutes, until the dough appear dry and cooked. Remove from oven and use the handle of a wooden spoon to widen and smooth the inside of the little tartlet shells, pressing the dough that’s puffed up somewhat firmly against the sides. Let cool completely, then remove the tartlet shells from the muffin tins—the tip of a paring knife might be needed to help aid them out—and set them on a wire cooling rack.
5. Make the caramel filling by warm the cream with the caramels in a small saucepan over low heat, stirring, until the caramels are melted and the mixture is smooth. Divide the caramel into each of the tartlet shells.
6. Make the chocolate ganache* by heating the cream in a small saucepan. Remove from heat and add the chopped chocolate. Let it sit for a minute, then whisk the chocolate into the cream until the mixture is smooth.
7. Top each tartlet with some of the ganache and take a butter knife or small metal spatula and swipe off the excess. Sprinkle each tartlet with a few grains of sea salt.

Askinosie Chocolate Cupcakes + Chocolate Frosting

Askinosie Chocolate Cupcakes

by Carrie G.

Cupcake Ingredients:
2 cups sugar
2 cups flour
1 stick of butter
½ cup vegetable oil
4 tbsp. (heaping) Askinosie Chocolate Natural Cocoa Powder
1 cup water
½ cup buttermilk*
1 tsp. vanilla
½ tsp. salt
1 tsp. baking soda
2 egg

Chocolate Buttercream Frosting Ingredients:
6 oz 77% Davao, Philippines Dark Chocolate Bar (although any of the Askinosie dark chocolate bars will work well), chopped
6 cups confectioner’s sugar
⅓ cup Askinosie Chocolate Natural Cocoa Powder
2 sticks unsalted butter, room temperature
2 tsp. vanilla extract
¼ cup to ⅓ cup milk

Cupcake Directions:
Preheat oven 350 degrees. Mix sugar and flour together in a large mixing bowl, set aside. Melt butter in a small pan on the stove. 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. Divide mixture into cupcake pan, bake for 30–35 minutes. Let cake cool completely before serving.

If you don’t have buttermilk, use ½ cup of milk and 1 tbsp. apple cider vinegar (preferred) mixed together.

Chocolate Buttercream Frosting Directions:
In a double broiler, melt dark chocolate, stir to help the melting process. While the chocolate is melting, combine cocoa powder, confectioner’s sugar and butter in a large mixing bowl. Beat together until the mixture begins to look crumbly. Stop mixer and add melted dark chocolate. Mix on low to combine. Start adding milk (¼ cup) slowly. More milk may be needed to reach the consistency you desire. Mix in vanilla extract. Makes frosting for about 24 cupcakes or a 9x13 sheet cake.

Askinosie Chocolate Truffle Tarts

Makes 6 tarts

by Tyler Florence

Chocolate Crumble Shells Ingredients:
1 ½ cups fine chocolate wafer crumbs
6 tbsp. melted butter

Truffle Filling Ingredients:
½ cup heavy cream
8 oz Askinosie dark chocolate (about 3 bars), broken into pieces
1 tsp. vanilla extract ¼ 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 overhang 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 ½ 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.

Bittersweet Chocolate Chunk Cookies

Askinosie Chocolate Chunk Cookies

Makes 4 dozen

2 ¼ cups flour*
1 tsp. baking soda
¼ tsp. salt
¼ tsp. ground cinnamon
6 oz (1 ½ sticks) unsalted butter, room temperature
¼ cup vegetable shortening
1 ¼ cups sugar*
2 eggs
2 ½ tsp. vanilla*
4 oz Askinosie dark chocolate, melted and cooled
12 oz Askinosie dark chocolate, chopped into ½-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, ¼ 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.

For flour:
1 ¼ cups flour (King Arthur white unbleached-all purpose flour)
1 cup (King Arthur all-natural whole wheat flour) to equal the 2 cups of flour

For sugar:
¾ cup dark brown sugar
½ cup sugar

For vanilla:
1 ½ tsp. pure Mexican pure extract
1 tsp. Pure Chocolate extract (Star Kay White’s)
Fresh ground nutmeg (about ½ tsp.)

For the nuts addition:
¾ cup shelled pistachios
¾ cup chopped dried apricots
¼ cup Askinosie Roasted Cocoa Nibs in addition to the chopped chocolate

Dark Chocolate Pie with Cocoa Nib Praline

Crust & Cocoa Nib Praline Ingredients:
10 tbsp. (1 ¼ sticks)
½ cup sugar unsalted butter, melted
¼ cup light corn syrup
¼ cup sugar
1 tbsp. (packed) golden brown sugar
1 tsp. coarse kosher salt
1 tbsp. unsalted butter, room temperature
1 ⅓ cups all purpose flour
1 tsp. coarse kosher salt
¼ cup Askinosie Chocolate Roasted Cocoa Nibs

Chocolate Filling Ingredients:
¼ cup pecans, chopped
6 large egg yolks
2 ¼ cups whole milk, divided
⅔ cup (packed) golden brown sugar
1 tsp. vanilla extract
6 tbsp. Askinosie Natural Cocoa Powder
4 tsp. cornstarch
4 oz Askinosie Chocolate, chopped
3 tbsp. unsalted butter
1 ½ cups chilled whipping cream
3 tbsp. powdered sugar

Crust Directions:
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.

Cocoa Nib Praline Directions:
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.)

Chocolate Filling Directions:
Bring 2 cups milk to simmer in heavy medium saucepan; remove from heat, Whisk egg yolks, brown sugar, vanilla and remaining ¼ 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.

Chocolate Chip Cookies

Askinosie Chocolate Chip Cookies

Makes approximately 60–75 cookies

by Meme (Shawn Askinosie’s Mother-In-Law)

1 cup butter
½ tsp. salt
1 cup sugar
1 tsp. baking powder
1 cup brown sugar (may cut to ½ cup)
1 tsp. baking soda
2 eggs
2 70% San Jose Del Tambo, Ecuador Dark Chocolate Nibble Bars, chopped
1 tsp. vanilla
2 cups flour
1 or 1 ½ cup oatmeal ground to fine powder
½ cup Askinosie Roasted Cocoa Nibs in blender or food processor
1 or 1 ½ cup 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.

Frosted Brownies

Askinosie Chocolate Frosted Brownies

by Meme (Shawn Askinosie’s Mother-In-Law)

Brownie Ingredients:
1 ½ cup flour
1 cup melted butter (2 sticks)
1 cup melted butter (2 sticks)
2 cups sugar
4 eggs
½ tsp. baking powder
1 cup (+) nuts
½ tsp. salt
2 tsp. vanilla
½ cup Askinosie Natural Cocoa Powder

Frosting Ingredients:
3 tbsp. butter
2 tbsp. milk
2 tbsp. Askinosie Natural Cocoa Powder
1 tsp. vanilla
½ cup powdered sugar

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

Chocolate Pie

Askinosie Chocolate Pie

by Meme (Shawn Askinosie’s Mother-In-Law)

6 tbsp. Askinosie Natural Cocoa Powder
1 tbsp.flour
4 tbsp. butter
1 cup sugar
2 cups 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 ½ cup 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.

Askinosie Chocolate Cake + Chocolate Icing

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
1 tsp. baking soda
4 tbsp. (heaping) Askinosie Natural Cocoa Powder
2 eggs

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 buttermilk, use ½ cup of milk and 1 tbsp. apple cider vinegar (preferred) mixed together.

For Icing:
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.

Soft Chocolate Chip Cookies

by Brenda

4 ½ cups all-purpose flour
2 tsp. baking soda
2 cups butter, softened
1 ½ cups packed brown sugar
½ cup white sugar
2 (3.4 oz) pkgs 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.

Chocolate Oatmeal Pancakes with Peanut Butter Maple Sauce 

Yields 4 servings

by Kristina Filler

¾ cup rolled oats
3 tbsp. brown sugar
1 ½ cups flour
3 tbsp. sugar
1 ½ tsp. baking powder
1 tsp. salt
1 ¼ cups milk
2 eggs, separated
3 tbsp. butter, melted, plus more (unmelted) for serving
Maple syrup, for serving
¼ cup natural peanut butter (I used Justin’s)
3 tbsp. maple syrup
1 tbsp. honey
2 tbsp. lukewarm water
½ stick salted butter, softened (you can use unsalted if you prefer a sweeter butter, but I needed the salty to balance the sweet peanut butter sauce)
1 tbsp. + 1 tsp. Askinosie Dark Chocolate + Peanut Butter Bar, melted
1 tbsp. + 1 tsp. light brown sugar
2 bananas, chopped

In a medium bowl, whisk together the flour, rolled oats, brown sugar, baking powder and salt. In another bowl, whisk together the milk, egg yolks and melted butter. Pour the wet mixture into the dry and stir until just combined. Preheat a griddle or large nonstick skillet over medium heat. Meanwhile, beat the egg whites to soft peaks. Gently fold the whites into the batter. Grease the griddle and ladle on ¼-cup portions of batter. Cook on 1 side until bubbles form and the pancakes are cooked around the edges, 1 ½ to 2 minutes. Flip and cook through, 1 minute more. Preheat your oven to 200°. Keep the prepared pancakes warm in the oven while you prepare your toppings. For the Peanut Butter Maple Sauce, mix the peanut butter, maple syrup, honey and water until blended. For the Chocolate Butter, mix the butter, chocolate and sugar. Note: If you don’t have a microwave, the patience to wait for butter to soften, or a whisk, chop the butter into small pieces. Stick a fork under a stream of hot water, dry it off quickly with a hand towel and mash the butter pieces. Add the melted chocolate + sugar and mix until blended. To serve, top the warmed pancakes with a smear of the Peanut Butter Maple Sauce, a dollop of the Chocolate Butter and some sliced bananas. Enjoy!

Savory White Chocolate & Butternut Squash Risotto Recipe

Savory White Chocolate & Roasted Butternut Squash Risotto - Featuring Askinosie Chocolate

by Chef Austin of Everything Kitchens

Makes: 6 Servings

Prep Time: 10 minutes
Cook Time: 30 minutes


2 Cups Diced Butternut Squash
1 Tsp Cinnamon
1 Tsp Cracked Black Pepper
4 Tbsp Butter, divided
1 Small Shallot, minced
1 Cup Arborio Rice
2 1/4 Cup Vegetable Stock
3/4 Cup Dry White Wine (Chardonnay would work great!)
2-2.5oz Askinosie White Chocolate Bar, chopped
3 oz Goat Milk Chevre Cheese, divided
1/4 Cup Heavy Cream
Pomegranate Kernels
Kosher Salt, to taste

Preheat oven to 425°F. Peel and dice a butternut squash. Place onto a parchment lined sheet tray and season with salt, pepper, and cinnamon. Drizzle over 2 tbsp of melted butter and roast in the oven for 40-50 minutes until browned. Remove from oven and set aside.

In an electric pressure cooker, set to sautée mode. Once hot, add in 2 tbsp of butter and shallots. Stir with a wooden spoon until shallots turn translucent. Add in arborio rice and cook for 2-3 minutes to toast the rice. Add vegetable stock and white wine to pan and stir. Set pressure cooker to 'Risotto' function and cook according to manufacturer's directions. If your electric pressure cooker does not have a risotto function, use the manual function to cook on high pressure for 8 minutes with the steam vent closed.

Meanwhile, chop Askinosie white chocolate into small pieces and harvest the pomegranate kernels. Once the rice is done cooking, release the pressure and carefully open the lid. Add chopped white chocolate, heavy cream, and 2oz of goat cheese then stir to combine. Taste and season with salt to taste. If it tastes a little sweet, add more goat cheese and taste again. Once it is to your liking, stir in roasted butternut squash cubes.

Serve while risotto is still hot. Garnish with pomegranate kernels and more goat cheese then enjoy!

Savory Pumpkin & Ricotta Filled Cocoa Ravioli

Savory Pumpkin & Ricotta Filled Cocoa Ravioli

by Chef Austin of Everything Kitchens

Makes: 4-6 servings

Prep Time: 2 hours
Cook Time: 10 minutes

Pasta Ingredients:

9oz "00" Pasta Flour (by weight) **see notes**
6oz Whole Eggs by weight (or about 3 whole large eggs plus one yolk)
3/4 Cup Askinosie Natural Cocoa Powder
2-3 Tbsp Water

Filling Ingredients:

1 Cup of Roasted Pumpkin Flesh
1 1/2 Cups Ricotta Cheese
1 Tsp Fresh Orange Zest
Salt & Pepper, to taste

Sauce Ingredients:

4 Tbsp Butter
1 Tbsp Fresh Thyme
1/2 Cup Crushed Pecans
1/4 Cup Gorgonzola Cheese, crumbled

Ravioli Filling Directions:
Preheat oven to 400°F. Take a pie pumpkin and cut in half. Scoop out the seeds (reserve if you want to toast them for a snack later). Cut halves into quarters and place on a parchment lined baking tray. Sprinkle pumpkin with salt and pepper. Place a couple pats of butter on the pumpkin then roast in the oven for 45-50 minutes until brown and easily pierced with a fork. Remove from oven and cool.

Chef Note: We recommend roasting your own pumpkin, but if you wish, you could use 100% pure pumpkin puree from a can.

Once the pumpkin is cooled, scoop out flesh and discard the skin. In a stand mixer, add in ricotta cheese, orange zest, and around 1 cup of roasted pumpkin flesh. Beat together and season to taste.

Ravioli Pasta Directions:
Place flour, Askinosie cocoa powder, and eggs into Kitchenaid mixing bowl. Attach the mixing paddle and mix on speed 1 to combine ingredients for 30 seconds. Turn mixer to speed 2 to really incorporate ingredients; mix for around 1-2 minutes. A crumbly dough should form - if it looks dry add 1 tbsp of water at a time and mix.

Change the paddle attachment to the kneading hook. Knead dough on speed 1 for one minute, if it looks dry and crumbly, add 1 tbsp of water and continue mixing. The dough should start to make a cohesive ball, when you see this, then crank up to speed 2 and knead for one more minute. Take it out of the mixer and knead on a floured surface for 1-2 minutes. Wrap in plastic wrap and let rest for 30 minutes in the refrigerator.

Take rested dough, cut it into quarters and flatten down with your hand to work in portions. Make sure to flour your work surface so the dough doesn't stick. Set up the Kitchenaid pasta roller according to manufacturer’s instructions and set to the largest setting of 1. Set speed to 1 on the mixer and run the dough through the rollers. Repeat this process 12-14 times, folding dough over itself both horizontally and vertically alternatively each run through and making sure the dough is lightly floured each time before running through. This process is kneading the dough.

Dial down the pasta roller to the 2 setting. Run the dough through this setting 2-3 times. Dial down to 3 and roll dough through once. Continue this process and roll dough through once on settings 4,5,6,7, and 8.

Now at this point, it's time to stuff the ravioli. Take the ravioli mold, lay out the cocoa pasta sheet on the metal guide and slice a sheet slightly longer than the mold. Cut another sheet the same length. Use the plastic well mold and lightly press down onto the pasta. Take a spoon and gently place the pumpkin filling into each well.

With a small bowl of water, wet your fingers and run them across the dry parts of the pasta. Take the other sheet of cut pasta and place on top of the filled ravioli. Use a rolling pin and roll over the ravioli mold to cut and seal the ravioli. Repeat Steps 5 and 6 until the desired amount of pasta is made.

Cooking Fresh Ravioli:
Step 1
In a large sautée pan, add in butter, fresh thyme leaves, and pecans. Melt butter and keep the pan on the lowest heat setting.

Step 2
Heat a large pot of water over high heat and bring to a boil. Salt the water appropriately, 1.5 tablespoons per gallon of water. Add ravioli pasta to boiling water, cook for about 3 minutes to fully cook. Remove with a brass wire skimmer and add to the preheated butter sauce. Garnish with fresh crumbled gorgonzola cheese (bleu cheese would also work).

**Chef’s Notes**
**9oz is about 1 3/4 cups if a scale is not available. A kitchen scale can help ensure perfect pasta every time.

** All-purpose flour can work as a substitute if 00 flour is not available.

Roasted Cocoa Nib Meat Rub

by Shawn Askinosie

crushed cocoa nibs
small amount of fennel pollen
coarse sea salt

Cocoa Nib Quick Bread (Gluten Free)

by Susan McKenna Grant at La Petraia

130 grams cocoa nibs
3 eggs
100 grams chestnut honey
50 grams yogurt
20 grams unblanched whole roasted almonds or hazelnuts
1 ½ tsp. cinnamon
⅛ tsp. ground coriander (optional)
¼ tsp. allspice (optional)
1 tsp. baking soda
⅛ tsp. salt
1 cup mixed dried fruit (I use Petraia raisins and our dried mulberries)

Preheat your oven to 165° C and prepare 1 loaf tin. Place everything but the dried fruit in a blender and process to a smooth batter. Fold in the dried fruit and transfer to your prepared loaf tin. Bake for 40 minutes or until a cake tester comes out clean.