MAKING WITH CHOCOLATE

Who doesn’t like chocolate?

We play with chocolate all day long so it’s natural that our chocolate team would come up with delicious recipes or twists on old favourites. Let us know what you think — post a picture or your favourite recipe and tag us!

chocolate and cocoa nib muffins

 

Ingredients:

 

1 3/4 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

2 tablespoons Chocolaterie Bernard Callebaut cocoa powder

3/4 cup superfine sugar

1 cup milk

1/3 cup plus 2 teaspoons olive oil

1 teaspoon pure vanilla extract

1 cup cocoa nibs

 

 

Supplies:

 

 

 

Muffin tin

Paper muffin cases

 

Directions:

 

Preheat over to 400 degrees F

Mix flour, baking powder, baking soda, cocoa powder, sugar and 3/4 cup cocoa nibs in a mixing bowl

Pour all liquid ingredients into a measuring jug

Mix the dry and wet ingredients together with a spatula

Scoop into prepared muffin cases

Sprinkle the remaining 1/4 cup cocoa nibs on top

Bake for 20 minutes until the muffins are dark, risen and springy

 

Raspberry Ruby Chunk Cookies

Ruby doesn’t like to be baked, but this is a sneaky way to get Ruby chunks into cookies!

You’ll need:

2 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 cup butter, room temperature
1 cup light brown sugar
1/2 cup sugar
1 large egg
1/4 cup sour cream
2 tsp vanilla extract
Approx. 1 1/4 cups Ruby, chopped (plus more for tasting while you work, obviously)
Approx. 1/4 cup freeze-dried raspberries, crushed

Preheat oven to 350F / 175C.

  1. Line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together flour, baking soda and salt.
  3. In a large bowl, cream together butter and sugars until light and creamy. Beat in egg, followed by sour cream and vanilla extract. Stir in the flour mixture until the dough comes together.
  4. Shape dough into 1-inch balls and arrange 6 on prepared baking sheet. Cookies will spread.

Bake for 11-14 minutes, or until the edges of the cookies are golden.

Once the baking sheet comes out of the oven, carefully arrange or sprinkle the chopped Ruby pieces on top of each cookie. Ruby will start to melt and stick to the cookies almost immediately. Allow the cookies to cool for 1-2 minutes, then sprinkle crushed freeze-dried raspberries on top. After 5-7 minutes on the baking sheets, transfer cookies to a wire rack to cool completely.
Makes about 30 cookies.

Raspberry Ruby Chunk Cookies

Ruby doesn’t like to be baked, but this is a sneaky way to get Ruby chunks into cookies!

You’ll need:

2 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 cup butter, room temperature
1 cup light brown sugar
1/2 cup sugar
1 large egg
1/4 cup sour cream
2 tsp vanilla extract
Approx. 1 1/4 cups Ruby, chopped (plus more for tasting while you work, obviously)
Approx. 1/4 cup freeze-dried raspberries, crushed

Preheat oven to 350F / 175C.

  1. Line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together flour, baking soda and salt.
  3. In a large bowl, cream together butter and sugars until light and creamy. Beat in egg, followed by sour cream and vanilla extract. Stir in the flour mixture until the dough comes together.
  4. Shape dough into 1-inch balls and arrange 6 on prepared baking sheet. Cookies will spread.

Bake for 11-14 minutes, or until the edges of the cookies are golden.

Once the baking sheet comes out of the oven, carefully arrange or sprinkle the chopped Ruby pieces on top of each cookie. Ruby will start to melt and stick to the cookies almost immediately. Allow the cookies to cool for 1-2 minutes, then sprinkle crushed freeze-dried raspberries on top. After 5-7 minutes on the baking sheets, transfer cookies to a wire rack to cool completely.
Makes about 30 cookies.

Ruby Magic Shell

No tempering necessary — dip your ice cream in crunchy, crackly Ruby!
Added bonus – this recipe works with milk chocolate, dark chocolate, or white chocolate too!

You’ll need:

  • 4 ounces chopped Ruby (about ¾ cup)
  • 1 tbsp virgin coconut oil
  1. Place chopped Ruby and the coconut oil in the top portion of a double boiler or a heat-proof bowl set over barely boiling water. Heat Ruby and the coconut oil slowly until melted and smooth, stirring often. Alternatively, melt in the microwave at 15-second increments, stirring well, until melted and smooth.
  2. Remove from heat and let cool for about 10-15 minutes before using on ice cream. If mixture thickens, microwave for 10 seconds or return to the double boiler for 10-15 seconds, stirring well.
  3. Pour Ruby Crackle over ice cream or dip ice cream cones (ice cream side down, of course!) — if you’d like, decorate with freeze-dried raspberries, sprinkles, nuts, coconut pieces, etc., before the Ruby Crackle hardens.
  4. Store unused Ruby Magic Shell in a sealed container in the fridge. Warm in the microwave microwave at 15 second increments, stirring well. Use within 2 days.

Ruby Magic Shell

No tempering necessary — dip your ice cream in crunchy, crackly Ruby!
Added bonus – this recipe works with milk chocolate, dark chocolate, or white chocolate too!

You’ll need:

  • 4 ounces chopped Ruby (about ¾ cup)
  • 1 tbsp virgin coconut oil
  1. Place chopped Ruby and the coconut oil in the top portion of a double boiler or a heat-proof bowl set over barely boiling water. Heat Ruby and the coconut oil slowly until melted and smooth, stirring often. Alternatively, melt in the microwave at 15-second increments, stirring well, until melted and smooth.
  2. Remove from heat and let cool for about 10-15 minutes before using on ice cream. If mixture thickens, microwave for 10 seconds or return to the double boiler for 10-15 seconds, stirring well.
  3. Pour Ruby Crackle over ice cream or dip ice cream cones (ice cream side down, of course!) — if you’d like, decorate with freeze-dried raspberries, sprinkles, nuts, coconut pieces, etc., before the Ruby Crackle hardens.
  4. Store unused Ruby Magic Shell in a sealed container in the fridge. Warm in the microwave microwave at 15 second increments, stirring well. Use within 2 days.