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 TRUFFLES

Ingredients:

500 g (about 2 cups) chopped Cococo Semi-Sweet or Bittersweet couverture chocolate
250 g (1 cup) full fat 35% whipping cream (VEGAN option – substitute 3/4c + 1 tbsp full fat coconut milk, well shaken)
3 oz (6 tbsp / 85 g) unsalted butter  (VEGAN option – omit butter or use vegan butter)

Directions:

  1. Melt the chocolate slowly and completely over a double boiler or in the microwave at 30 second increments, stirring after each time, taking care not to burn the chocolate by heating it too quickly.
  2. In a separate pot, warm the whipping cream just to boiling; remove from heat and melt the unsalted butter into the cream.
  3. While stirring, add the melted chocolate to the cream and butter in the pot
  4. Pour and spread the mixture into a baking tray with a minimum 1” rim. Let cool in fridge till the mixture is hard; about an hour.
  5. Scoop small pieces with a melon-baller or a coffee spoon. Roll pieces by hand into round or oval shapes.
  6. Roll the Truffles in cocoa powder, icing sugar, or anything light. We used : crushed candy canes; crushed ginger snap cookies; toasted coconut; a blend of Matcha tea and icing sugar; hazelnuts and cocoa nibs; cherry sugar crystals; a blend of coffee, sugar and cinnamon.

Store finished truffles in the fridge in a sealed container for up to 14 days (the crunchier coatings will soften the longer they are in the fridge).

Allow truffles to warm to room temperature for 20 minutes before enjoying the full flavour of the chocolate.

The truffle centre mixture freezes well and can be thawed in the fridge until it is workable (about 24 hours), at which time you can roll it and enrobe it in any coatings of your choosing.

CHOCOLATE MARTINI FOR ONE

Ingredients:

1/3 cup Brandy (Grand Marnier/Cognac/Williams etc.)
1/3 cup white crème de cacao
3 tbsp. 33-36% whipping cream
3 tbsp. milk (2% or whole)
1/3 cup Cococo Chocolatiers Bittersweet Chocolate Morsels

Directions:

  1. Roughly chop bittersweet morsels and place in a heat proof bowl
  2. On a stovetop, warm the cream and milk to approximately 80 degrees C while stirring to avoid scalding.
  3. Pour warm milk over the chocolate and mix together with a spatula, taking time and care to combine the milk and the chocolate fully.
  4. In a shaker with ice, add the brandy and crème de cacao, then pour in the chocolate mixture.
  5. Shake, strain and pour into a chilled martini glasses. For added drama, rim the martini glasses with chocolate shavings. First, dip the rim into a simple syrup (one part sugar and one part water) and then gently dip into a plate of chocolate shavings.

VIRGIN CHOCOLATE MARTINI FOR A GROUP

Ingredients:

1 cup 2% or whole milk
1 cup 33-36% whipping cream
200g (1 canister) Cococo Chocolatiers Bittersweet Chocolate Morsels
1/4 cup Grapefruit, Orange or Apple Juice

Directions:

  1. Roughly chop bittersweet morsels and place in a heat proof bowl
  2. On a stovetop, warm the cream and milk to approximately 80 degrees C while stirring to avoid scalding.
  3. Pour warm milk over the chocolate and mix together with a spatula, taking time and care to combine the milk and the chocolate fully.
  4. In a shaker with ice, add choice of juice and the chocolate mixture.  Shake, strain and pour into chilled glasses. You can rim the glasses with chocolate shavings —  first dip the rim into a simple syrup (one part sugar and one part water) and gently dip into a plate of chocolate shavings.

HOT CHOCOLATE

Ingredients:

1 3/4 cup milk (2% or whole)
1/2  up Half & Half cream
1/2 cup Cococo Chocolatiers Bittersweet chocolate drops, shavings or morsels (in small pieces suitable for melting)
Brown sugar (optional, to taste)

Directions:

  1.  In sauce pan, combine the milk, the half & half, and any flavourings or spices of your choice (for example, lavender, cloves, mint etc. See below for ideas).
  2. Bring to a simmer, stirring often.
  3. Remove from heat, cover, and let the flavours infuse for 2 to 5 minutes (longer for a stronger flavour — experiment!)
  4. Pour the milk through a strainer into a bowl (if you are not using spices or flavouring, you may skip this step)
  5. Return the milk to the sauce pan and return to simmer, stirring constantly, being careful not to let the milk scald.
  6. Add the bittersweet chocolate and the sugar; whisk until the chocolate is melted and the mixture is smooth.
  7. Pour into mugs and, if you prefer, top with whipped cream, chocolate shavings, or marshmallows.

Spices or flavourings (optional) per recipe:

Lavender hot chocolate – Add 1/2 tsp. Lavender

Spiced hot chocolate (cinnamon, cloves, nutmeg, ginger) – Add 1/2 tsp. – 1 tsp.

Mint (fresh crushed mint or dried mint)– 1/2 tsp. – 1 tsp.

Ancho Chili powder – 1/4 tsp. (or to taste)

Cayenne Powder – Pinch (or more for lots of heat)

Rosemary Fusion Habanero Hot Chocolate – Stir pieces of our Rosemary Fusion chocolate tablet into hot milk or hot chocolate, to taste.

Oregano Fusion Habanero Hot Chocolate – Stir in pieces of our Oregano Fusion chocolate tablet into hot milk or hot chocolate, to taste.


GINGER HOT COCOA (VEGAN) FOR TWO

Ingredients:

2 cups unsweetened vanilla almond or coconut milk (cow’s milk for non-vegans)
1 cup water
Sweetener to taste (stevia, agave, raw sugar, honey, etc.)
1/4-1/2 tsp ground or fresh grated ginger (to taste)
1/4 cup Natural or Dutched cocoa powder
1 pinch sea salt
1 tsp pure vanilla extract
Dark chocolate shavings (optional)

Directions:

  1. Heat the milk and water in a medium saucepan. Once it comes to a gentle simmer, reduce heat slightly and whisk in cocoa powder, sea salt and ginger. Whisk vigorously to mix it all together smoothly.
  2. Remove from heat and add vanilla extract. Stir to combine.
  3. Do a taste test to adjust the amount of ginger.
  4. Pour hot cocoa into two mugs. For a dramatic finish, top with coconut cream, whipped cream, marshmallows, and a sprinkling of dark chocolate shavings.

 

RASPBERRY RUBY CHUNK COOKIES

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

Ingredients:

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

Directions:

  1. Preheat oven to 350F / 175C.
  2. Line a baking sheet with parchment paper.
  3. In a medium bowl, whisk together flour, baking soda and salt.
  4. 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.
  5. 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.

 


Chocolate and Cocoa Nibs Muffins

Ingredients:

1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
2 tablespoons Natural or Dutched 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

Directions:

  1. Preheat oven to 400 degrees F (205 degrees C). Line a muffin pan with paper muffin cups.
  2. Mix flour, baking powder, baking soda, cocoa powder, sugar and 3/4 cup cocoa nibs in a mixing bowl.
  3. Combine liquid ingredients.
  4. Mix the dry and wet ingredients together with a spatula, being careful not to over mix.
  5. Scoop into paper muffin cups, filling about half way up.
  6. Sprinkle the remaining 1/4 cup cocoa nibs on top.

Bake for 20 minutes. Muffins should be dark, risen and springy.

RUBY AND WHITE CHOCOLATE BARK

Ingredients:

4 oz (1/2 cup) couverture white chocolate
4 oz (1/2 cup) Ruby cacao, chopped into chunks
1 oz coconut oil
Assorted toppings of your choice – whole pistachios, dried berries (cherries, cranberries), candied orange or lemon peel

Directions:

  1. In a microwave-safe bowl at 30 second increments, melt 4 oz white couverture chocolate with 1 oz coconut oil. Do not melt the Ruby.
  2. Stir until completely mixed.
  3. Cover a tray with parchment paper.
  4. Spread chocolate mixture evenly on tray using a spatula.
  5. Sprinkle with the toppings of your choice (like chopped or whole pistachios, dried berries (cherries, cranberries), candied orange or lemon peel)
  6. Sprinkle the chopped Ruby over top.
  7. Let set at room temperature for at least 2 hours. Once firm, break into chunks.

RUBY AND DARK CHOCOLATE BARK

Ingredients:

4 oz (1/2 cup) couverture Semisweet chocolate
4 oz (1/2 cup) Ruby cacao, chopped into chunks
1 oz coconut oil
Assorted toppings of your choice – slivered almonds, pepitas, hazelnuts, dried berries (cherries, cranberries), dried apricots

Directions:

  1. In a microwave-safe bowl at 30 second increments, melt 4 oz semi-sweet couverture chocolate with 1 oz coconut oil. Do not melt the Ruby,
  2. Stir until completely mixed.
  3. Cover a tray with parchment paper.
  4. Spread chocolate mixture evenly on tray using a spatula.
  5. Sprinkle with the toppings of your choice (like chopped or whole pistachios, dried berries (cherries, cranberries), candied orange or lemon peel)
  6. Sprinkle the chopped Ruby over top.
  7. Let set at room temperature for at least 2 hours. Once firm, break into chunks.

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!

Ingredients:

  • 4 ounces chopped Ruby (about ¾ cup)
  • 1 tbsp virgin coconut oil

Directions:

  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.