• Drinking Chocolate Recipes - NEW!
• Wine and Chocolate/Dessert Pairings - NEW!
• Delicious Recipes
• Low Carb Recipes - NEW!
• Tempering Techniques
• Chocolate Terms

• Choc-sicles
• Extreme Chocolate Ice Cream
• Schoko-latté
• Cinnamon Dulce de Leche
• Schoko-mint Latté
• Dessert Libations

Choc-sicles can be prepared using Schokinag Extreme Dark, Triple Chocolate, German Chocolate Cake or Chocolate Mocha, using an ice pop mold or paper cups and popsicle sticks. In a glass Pyrex measuring cup, mix 3/4 c. Schokinag Drinking Chocolate and 1/4 c. half & half. Microwave on high for 30 seconds. Remove and whisk thoroughly. Add additional 1/2 c. of half & half and whisk to combine well. Pour into molds to just below top edge and replace tops. Chill for at least two hours. Run molds under hot water briefly for a quick release.

To make an intense Extreme Chocolate Ice Cream, bring 1 cup whole milk and 2 cups heavy cream to a low simmer on the stovetop; add 1/2 cup dark brown sugar and stir to dissolve. Beat 2 egg yolks in a small bowl and add a spoonful of the cream mixture to warm the eggs. Add eggs to the saucepan and continue to cook until slightly thickened, about 15 minutes. Strain into a bowl, then add 1 cup Schokinag Triple Chocolate or Extreme Dark, 2 tsp vanilla extract, 1/2 tsp cinnamon and a pinch of salt; whisk until smooth. Chill at least three hours or use ice cream maker instructions.

Turn Schokinag Chocolate Mocha into an icy Schoko-latté by whisking together 3 Tbsp of milk and 5 Tbsp drinking chocolate over medium heat (or heat for 30 second in the microwave). Turn off the heat and add 6 oz. of cold milk; stir until chocolate is well blended, then pour into a latté glass filled with ice cubes. Add a dollop of whipped cream, if desired.

Make an iced Cinnamon Dulce de Leche the same way, with 5 Tbsp Schokinag Dulche de Leche and a pinch of cinnamon.

To make a Schoko-mint latté, prepare the same way, then add 1 oz. of Crème de Menthe to Schokinag Extreme Dark and garnish with a mint sprig.

Let's Monkey Around

White Chocolate Russian

Caramel Hazelnut Heaven

Raspberry Decadence

German Chocolate Cake in a Cup

Vermont Maple Chocolate Spice

Vanilla Mocha Burst

Triple Chocolate Brandy Alexander

Velvet Hammer

Lemon Italian White Chocolate

Midnight's Delight

Exotica

South American Dream

Rum Soaked German Chocolate Cake

Extreme Menthe Swirl

Nutty Irishman

• Recommended Wines
• Bittersweet Chocolate and Raspberry Pinot Noir Fondue
• Cabernet Sauvignon Poached Figs
• White Chocolate Riesling Sauce

- Jekel Vineyards Riesling - Late Harvest, 1997

We paired this wine with marinated berries served over brie cheese with White Chocolate Riesling Sauce.

This salmon colored cuvee is fresh and elegant. Made from Pinot Noir and Chardonnay grapes, this is a full flavored sparkling wine. We paired this wine with bittersweet truffles.

- Quady Essensia Orange Muscat, 2001

We paired this wine with milk chocolate and apricot candies. This is also wonderful with a milk chocolate napolean or pears poached in this wine with a milk chocolate sauce.

- Banfi Rosa Regale, 2001

This is a red sparkling wine with hints of rose petals and raspberries. We paired this wine with our Bittersweet Chocolate And Raspberry Pinot Noir Fondue.

- Alexander Valley Vineyards Estate Cabernet Sauvignon, 2000

This Cabernet Sauvignon has hints of plums, pepper and bay leaf. It has 6% Cabernet Franc that adds spice and fruit and is complex and rich. We paired this wine with Cabernet Sauvignon Poached Figs.

Bring Pinot Noir to a simmer and reduce by half, then add cream. Bring mixture to a boil and then remove from heat. Add chocolate and stil until smooth and fully blended. Gently stir in the raspberry compound.

Melt butter, then add brown sugar, clove and 1/2 cup of the Cabernet Sauvignon. Stir until dissolved. Add the figs and saute lightly in syrup. Add remaining Cabernet Sauvignon and allow to reduce for approximately 5 minutes on medium heat. Reduce heat to low and add 2 cups of water. Allow to simmer on low for about 2 hours or to your desired tenderness. Add water as needed if syrup reduces too low. Serve warm or cold.

Bring the wine to a simmer and allow to reduce for 5 minutes. Remove from heat and add the white chocolate (chopped). Stir until smooth and blended fully. Served over brie cheese and marinated berries.

• Hot Chocolate
• Poached Pears
• Zabaglione
• Bittersweet Ganache
• Milk Chocolate Ganache
• Three Chocolate Brownie

Hint: If you are making triple this recipe, try using 2 eggs or just 3 yolks.

Heat milk to 160° F or so with a pinch of salt. Melt chocolate your preferred way, then add cocoa powder and vanilla. Mix well and add 1/3 cup hot milk. Repeat, then add this to the remaining milk and stir. In a blender, beat the egg until foamy. Now slowly pour the hot chocolate into the blender on 1/2 speed. Blend until it yields 2 1/2 - 3 cups. Pour into hot chocolate cups, spoon foam on top. Garnish with black pepper. Try using white or milk chocolate, and remember to use more chocolate as you will not be using cocoa powder. With milk chocolate, try using cinnamon and cardomon for garnish. For white chocolate, garnish with lemon zest.

Place pears in a saucepan, peeled or not, leaving the stems on. Cover with red wine, add 1 cup sugar, and simmer for 45 minute or until soft. Remove and let cool. (If you can do this in advance, let the pears cool in the wine and make sure they are standing upright.) Add 1/2 coup sugar to the remaining wine and reduce for glazing the pears.

Melt the chocolate whatever way you like (microwave or bain maire) to 104° F (40° C). In a bowl, combine the corn syrup, cocoa powder and vanilla, and mix until uniform. Add a little cream at a time to thin the cocoa/corn syrup mix. Add butter and mix thoroughly. Add chocolate 1/3 at a tim, mixing thoroughly each time. If you want to make truffles out of this ganache without dipping them, add a little more chocolate, up to 2 oz. Roll and roll in cocoa powder until they are firm enough to hold up unrefrigerated for your special event. A rule of thumb when making ganache is add 1/3 liquid to 2/3 chocolate to make sure it will set. Every ingredient will vary, and vary again when using white or milk chocolate. Be comfortable and adventurous. Do whatever you like!

Melt the chocolate whatever way you like (microwave or bain maire) to 104° F (40° C). In a bowl, combine the corn syrup, cocoa powder and vanilla, and mix until uniform. Add a little cream at a time to thin the cocoa/corn syrup mix. Add butter and mix thoroughly. Add chocolate 1/3 at a tim, mixing thoroughly each time.

Lightly oil an 8" x 8" brownie pan. In a medium sauce pan, melt butter. Cook until butter has turned a light brown and smells nutty. Remove from heat and stir in the chocolate, until completely melted. Add both sugars and stir to blend. Add eggs one at a time, followed up by the vanilla. Stir to blend completely. Add the flour and salt, folding in just enough to incorporate them. Fold in the white chocolate chunks. Pour into your prepared brownie pan and smooth with an offset spatula. Bake in preheated 350° F oven for 25 - 30 minutes or until the edges are firm, but the center is still a bit soft. It will firm as it cools. Remove from the oven. Let pan cool until it is warm to the touch. Please a serving plate over the top of the pan and flip upside down. The brownie will fall out. Keep bottom surface up to spread ganache on. Pour about 3/4 cup milk chocolate ganache into the center and, with an offset spatula, spread the ganache to the edges. Allow to set. Using a sharpe knife, cut the brownies into sixteen squares.

• Low Carb Schokinag Chocolate Crème Anglaise
• Low Carb Schokinag Chocolate Patè
• Low Carb Schokinag Dark or White Chocolate Pot De Crème
• Low Carb Schokinag Dark Chocolate Ice Cream
• Low Carb Schokinag Dark Chocolate Ganache or Fondue
• Low Carb Schokinag Espresso Truffle Tortes
• Low Carb Schokinag Milk Chocolate Ganache for Truffles
• Low Carb White Chocolate Buttercream
• Low Carb Schokinag Chocolate Crème Brulee

2 oz. Portions
27 Yields Servings
2.5 g Carbs per Serving

Simmer milk and Splenda; add chocolate and stir until melted. Make a liaison to the yolks; cook slightly, strain and chill.

4 oz. Portions
6.5 Yields Servings
2.0 g Carbs per Serving

In a double boiler, melt chocolate and butter. Mix in eggs one at a time. Bake in a 400 degree F oven in a water bath; after 7 minutes, cover pan tightly with foil and bake for an additional 12 minutes or until just set. Remove from oven and cool in water bath.

6 oz. Portions
11.2 Yields Servings
8.0 g Carbs per Serving

Combine the yolks and Splenda. Melt chocolate over a water bath. Bring milk and heavy cream to a boil; temper into yolk mixture. Add the melted chocolate. Bake in 325 degree F oven in a covered water bath until set.

4 oz. Portions
9 1/2 Yield Servings
7.6 g Carbs per Serving

In a saucepan, combine milk and cream; bring to low simmer. Add Splenda and stir to dissolve. Beat egg yolks in a small bowl; add a spoonful of the cream mixture to warm the eggs. Add the eggs to the saucepan and continue to cook until slightly thickened (about 15 minutes). Strain into a bowl, add Schokinag Dark Chocolate, cinnamon, vanilla and salt; whisk until smooth. Chill at least 3 hours. Freeze using ice cream maker instructions.

4 oz. Portions
7 1/4 Yield Servings
5.6 g Carbs per Serving

Simmer cream. Remove cream from heat and add chocolate; stir until smooth. Add butter and stir until smooth. Use ganache for any traditional application or serve warm as fondue.

6 oz. Portions
23.3 Yields Servings
3.5 g Carbs per Serving

Melt butter, Splenda and espresso together. Add chocolate to mixture and stir until all of the chocolate has melted. Beat eggs slightly and add to chocolate mixture. Bake in 375 degrees F oven until just set.

2 oz. Portions
12 1/2 Yields Servings
2.9 g Carbs Per Serving

Simmer cream. Remove cream from heat and add chocolate; stir until smooth. Add butter and stir until smooth. Pour into container and chill. Remove from cooler and let rest; scoop into balls and roll in Schokinag Cocoa Powder.

3 oz. Portions
10 Yields Servings
3.8 g Carbs per Serving

In a large mixing bowl, whisk heavy cream into melted white chocolate. With mixer on med speed, beat in butter and vanilla; beat until smooth and fluffy.

4 oz. Servings
6.75 Yields Servings
6 g Carbs per Serving

Bring heavy cream to a simmer. Remove cream from heat and add chocolate; mix until melted. In a bowl, combine yolks and Splenda. Carefully temper chocolate mixture into egg mixture. Pour into dishes. Bake in waterbath at 350 degrees F. Pull out of the oven when the center is slightly soft and cool in the waterbath to finish the setting process.

Melt the chocolate to 104° F (40° C), lower it to 86° F (30° C), and then, for dark chocolate, raise it to a working temperature of 93° - 94° (34° C). For milk and white chocolate, raise it to 90° (32° C). To get great results, continuous motion is important, as is temperature. Keep it simple - use an instant-read thermometer until you are familiar with the process.

Melting - In a bain marie (double boiler), melt the chocolate on low heat. Remember, for tempering, the chocolate is completely melted at 104° F (40° C). As the chocolate begins to melt, stir it often. Using a microwave - in a microwavable bowl, break up the chocolate. Melt at 50% power for one-minute intervals. The more chocolate, the longer the number of intervals. Be careful with white and milk chocolates: they burn easily.

Tabling - Pour 2/3 of the chocolate onto a marble slab. Using an offset spatula and scraper, continually work the chocolate back and forth. As the chocolate cools, you will see it begin to crystallize, and it will form into a thick, dull paste. At this point, the chocolate has cooled to 86° F (30° C). Scrape it up and add to the other 1/3 in the bowl, which should be hovering at 102° - 104° F (38° - 40° C). Mix continuously, (avoid creating air bubbles), until the chocolate is a uniform consistency, with the working temperature for dark chocolate at 93° - 94° F (34° C), and for milk and white chocolate at 89° - 90° (32° C). Once the working temperature has been reached, do not raise the temperature beyond this point. If the chocolate has cooled too much, warm it up slightly. Using a fine grater, grate the remaining few pieces of chocolate, and once again mix thoroughly. Over the years you will be able to perfect this method.

Seeding - Melt 2/3 of your chocolate to 104° F (40° C). Remove from heat, and grate the remaining 1/3 ito the warmed chocolate, while stirring continuously. Allow chocolate to reach 86° F (30° C). It is a good idea to have extra chocolate in the event you still need to lower the temperature. Return to bain marie and warm up chocolate up to the proper working temperature, as listed above.

Alkalizing is a process which uses potassium carbonate to bring out more chocolate color in the bean. Schokinag does not alkalize their beans which are, therefore, 100% natural.

Cocoa Butter is the fat pressed from the bean. It is subsequently deodorized.

Cocoa Liquor is the essence of chocolate. The composition is cocoa solids and cocoa butter. Cocoa solids are what you are left with when you pulverize the beans, and all the impurities are removed.

Cocoa Nibs are the shelled bean itself, which is over 50% fat!

Conching chocolate in huge vats, with rotating paddles, aerates the chocolate and flashes out volatile flavors, homogenizing and emulsifying the fats.

Confectionary Coating contains hard vegetable fat instead of cocoa butter. Most confectionary coatings do not require tempering and cannot be referred to as chocolate.

Couverture refers to the professional quality chocolate. It has a high cocoa butter content, which makes it possible to do fine and delicate work.

Fat Bloom is caused by the separation of cocoa butter crystals and will leave a chalky white film on the surface of chocolate.

Gianduja is roasted hazelnuts and cocoa beans conched together to create one of chocolate's big sensations, the marriage of hazelnut and chocolate. Invented in Italy in the late 19th century.

Press Cake is made by using massive hydraulic pressure, to extract all the cocoa butter and fats from the cocoa liquor. The result is press cake which is later ground into cocoa powder.

Sugar Bloom is caused when chocolate is exposed to excessive moisture. When the moisture evaporates, sugar crystals surface, causing unsightly damage.

Theobromine is one of the 400 compounds so far isolated in the composition of chocolate. It is a stimulant which women seem to enjoy more than men... so we are told!

White Chocolate's composition is cocoa butter, sugar, whole milk powder, soya lecithin as an emulsifier, and vanilla. You should investigate our excellent quality white chocolate with 28% cocoa butter.