feature, product, chocolate, cocoa, hot chocolate, dark chocolate, chocolate recipes

FEATURE OF THE MONTH

Schokinag Dulce de Leche European Drinking Chocolate

By preserving the true tradition of chocolate, Schokinag chocolate is the epitome of richness. Headquartered in Mannheim, Germany, Schokinag is one of the leading chocolate manufacturers in Europe with distribution in numerous countries.

By taking great care in roasting, blending and formulating distinctive flavors, Schokinag delivers exquisite products such as Schokinag’s Extreme Dark European Drinking Chocolate, Triple Chocolate European Drinking Chocolate, Chocolate Mocha European Drinking Chocolate and Dulce De Leche European Drinking Chocolate.

Year after year, Schokinag’s European Drinking Chocolates receive acknowledgement and awards for their taste and consistency from the culinary industry, food critics and The National Association for the Specialty Food Trade. Schokinag produces some of the greatest chocolate in the world based on old-world chocolate making traditions of using dark cocoa mass and cocoa butter to create luxurious chocolates befitting of royalty.

RECIPES

Genuine Hot Drinking Chocolate

Source: Epoch Times

Yield: 4 Servings

Ingredients:

•	1/4 lb Semi-Sweet Chocolate
•	1 qt Milk
•	1 tbsp Sugar
•	Scant Cu
•	2 tbls Vanilla
•	10 each Eggs
•	1 cup Frangelico
•	2 cups Toasted hazelnuts
•	1 tbls Cinnamon
•	1 1/2 cup Flour

Preparation:

Grate the chocolate bar fine and dissolve in the cup of hot water.
Heat the milk and Salt together, but don’t let it boil.
Add the dissolved chocolate and the sugar.
Remove from heat, and whip until foamy.
Serve in preheated cups, top with the chocolate sprinkles, and serve immediately.

Download a PDF version of the recipe. You will need Adobe Acrobat Reader .

"Indulge & Enjoy"

Chocolate Frangelico Torte & Hazelnut Brittle

Source: Steve Wasserman, Executive Chef at Sambuca Restaurant; Living Magazine, December 2007

Yield: 6 Servings

Ingredients:

•	2 lbs Chocolate Chips
•	1/2 lb Butter
•	2 cups Heavy Cream
•	2 cups Sugar
•	2 tbls Vanilla
•	10 each Eggs
•	1 cup Frangelico
•	2 cups Toasted hazelnuts
•	1 tbls Cinnamon
•	1 1/2 cup Flour

Preparation:

Whip eggs, sugar and vanilla until pale. Melt the butter in the cream. Add cinnamon and mix well. Pour hot mix over chocolate. Add egg mixture and mix well. Add flour and pour into shortbread crust lined torte pan. Bake at 325 degrees for one hour and 10 minutes. Garnish with White Chocolate Sauce and top with Hazelnut Brittle triangles.

Download a PDF version of the recipe. You will need Adobe Acrobat Reader .

"Indulge & Enjoy"

Hazelnut Brittle

Ingredients:

•	1 cup Sugar
•	1 cup Water

Preparation:

Bring to boil till it turns an amber brown color. Pour mixture over ? cup toasted cracked hazelnuts that have been spread evenly over lightly greased parchment paper. Let cool completely and break into triangles.

White Chocolate Sauce

•	2 cups Heavy Cream
•	8 oz White Chocolate
•	1 tsp Vanilla Extract

Preparation:

In a heavy bottom sauce pot, bring all ingredients to boil. Reduce heat and simmer for 20 minutes. Cool and serve.

Cocoa Fudge

Source: Chocolate and Cocoa Recipes, 1909

Ingredients:

•	1/2 cup Milk
•	6 tbsp Cocoa
•	3 tbsp Butter
•	2 1/2 cups Powder Sugar
•	1 tsp Vanilla
•	Pinch of Salt

Preparation:

Mix all ingredients together except vanilla; cook, stirring constantly until it begins to boil, then cook slowly, stirring occasionally eight or ten minutes, or until it makes a firm ball when dropped in cold water. When cooked enough, add the vanilla and beat until it seems like very cold molasses in winter. Pour into a buttered pan; when firm, cut in squares. Great care must be taken not to beat too much, because it cannot be poured into the pan, and will not have a gloss on top.

(Note: Keep in mind this recipe is from 1909, we recommend bringing ingredients to a “simmer” versus a “boil”)

Download a PDF version of the recipe. You will need Adobe Acrobat Reader .