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Chocolate Recipes

					Whiskies: Aberlour a'bunadh Bunnahabhain 12 year old Amrut Fusion		Scotch Whisky Fudge
							Move over rum balls there is a new Christmas favorite in town. Try any one of the Sip Smoke Savor variations on the whisky fudge theme or have fun creating your own. Use the flavor notes of your scotch to come up with ideas for special flavor components such as toffee bits, dried fruits, caramelized orange peel or candied ginger. Don't be afraid to experiment.
							Ingredients
							2 Chuao Chocolate Bars (link) or other 2.8 - 3 oz. fine quality chocolate bars (2) 1/4 cup good quality butter + extra to grease pan 1/4 cup heavy cream 2 1/4 cups confectioner's sugar 1/2 cup scotch 1 1/3 chopped nuts, preferably ligthly toasted Other flavor ingredients such as carmelized orange peel Non-stick baking paper
							Preparation
							Sip Smoke Savor Variations: Chuao's Spicy Maya Chocolate bar with caramelized orange peel, lightly toasted almonds and pistachios. For this one use a sherried scotch such as Aberlour a'bunadh. It works well with the orange peel. Chuao's Chinita Nibs bar with cocoa roasted almonds and toasted slivered almonds. For this recipe we selected Bunnahabhain 12 year old (1/4 cup) plus Kalhua (1/4 cup) to enhance the cofee flavor. The cocoa roasted nuts are store bought. 70% Cocoa bar with toasted walnuts and cinammon glazed walnuts. For this recipe use a nonpeated scotch such as Amrut Fusion. BASIC FUDGE RECIPE: Lightlyl roast the nuts in a 400 degree oven for 5 - 8 minutes being careful not to burn them. Set aside to cool. (Tip: Don't leave them too big as it will make the fudge hard to cut into equal squares). Chop or prepare any other special flavor ingredients such as the caramelized orange peel (see instructions below) and set aside. Grease an 8"x8" cake pan with butter and line bottom of pan with non-stick baking paper. Be sure that it overlaps the edges so that fudge can be pulled out easily, once it has set. Break chocolate bars into small pieces to facilitate melting. Melt the butter and the two bars of chocolate slowly in a double broiler over low heat. Stir in the cream and scotch. Slowly add the confectioners sugar and stir until mixture is smooth and all the sugar has dissolved. Fold nuts and other components into the mixture and pour into your prepare pan. Cool completely before refrigerating overnight. When fudge has hardened, pull up the paper and cut the fudge into small pieces. Caramelized Orange Peel: Peel one orange and remove as much of the pith as possible. Cut the peel into thin julienne strips and place in a small pan with just enough water to cover. Simmer 10 minutes to soften. Then add 1 tbl water and 1 tbl sugar to pan and stir until sugar dissolves. Cook until sugar becomes sticky and glazes the strips. Remove from heat, cool and cut to a desireable length. All rights reserved by Sip Smoke Savor, Inc. We welcome you to link to this article or reprint our recipe with proper credits to our website: www.SipSmokeSavor.com.

							Spicy Chocolate Tart with Cinnamon Ice Cream
							This recipe "knocks it out of the park" with decadent flavors and a beautiful presentation. No one ever needs to know how easy it is to make! I have adapted this version from the Bon Appetit Mexican Chocolate Tart recipe on www.epicurious.com.
							Ingredients
							1 Chuao's Spicy Maya Bar (click here) 2.8 oz bar 1 Chuao or other brand plain dark chocolate bar (at least 70% cocoa) 2.8 to 3.5 oz bar Pecan Topping 50 Pecans halves 1 Egg white 2 tbl. sugar 1 tbl. brown sugar 1 tsp. cinnamon 1/4 tsp. salt 1/4 tsp. cayenne pepper Non-stick baking spray Cinnamon Cookie Crust 1 1/2 cups of cookies crumbs (this recipe used 3/4 box of Anna's Almond Cinnamon Thins and it truly makes a difference) Try cinnamon grahams as a substitute if you cannot find Anna's. 1/4 + 1/8 cup sugar 7 1/2 tbls. melted unsalted butter Chocolate Filling 1 cup heavy whipping cream Chocolate bars Unsalted butter softened at room temperature Vanilla extract Cinnamon Ice Cream Good quality Vanilla Ice Cream Ground Cinnamon
							Preparation
							Use 9" ungreased Tart Pan with removable bottom. To prepare the Pecans, preheat oven to 350 degrees F. Spray baking sheet with nonstick baking spray. Whisk egg white and spices in a bowl. Add pecans and coat. Spread in a single layer on baking sheet and bake until dry and just beginning to brown. Start watching carefully at 15 minutes and keep a close eye so they won't burn. Cool completely. Remove extra coating when cooled. Set aside. To prepare the crust, preheat oven to 350 degrees F. Pulse cookies in food processor until reduced to fine crumbs. In a bowl, mix cookie crumbs and sugar until thoroughly combined. Slowly stir in the melted butter until crumbs are moistened. Press crumbs into the tart pan within 1/8 inch of the top. Bake until set about 15 minutes. Cool completely before adding the filling. Prepare the filling: Here I depart from the recipe by making each chocolate filling separately then combining them in the shell. For each chocolate bar, heat 1/2 cup of the heavy whipping cream until it simmers. Add the chocolate bar and remove from heat. Whisk until melted and pour into a bowl. Add 2 tbl. (1/4 stick) of the softened butter, a bit at a time until incorporated. Whip slightly to be sure it is all blended, then set aside. Repeat exactly as above for the second chocolate bar with the same proportions: 1/2 cup cream to each bar + 2 tablespoons of softened butter (1/4 stick). To the plain dark chocolate, I added 1 1/2 tsp. of vanilla extract. Fill the tart pan with both fillings and slightly swirl them together. Let tart cool uncovered in the refrigerator for about 15 - 20 minutes to slightly set before adding the pecans to the top of the tart. Place pecans in concentric circles pressing them slightly into the top of the tart. Cover and keep refrigerated at least 4 hours or up to 1 day ahead. Just before serving, remove dessert carefully from tart pan and let come to room temperature (15 mins), cut and serve with a generous scoop of cinnamon ice cream. Cinnamon Ice Cream Let store-bought vanilla ice cream slightly soften. Add 1/4 teaspoon of ground cinnamon for every cup of vanilla ice cream. Stir until well distributed. Return to freezer for firming.

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Bread Pudding with Chocolate Bits

(Two Versions)

A great comfort food, bread pudding was originally created as a clever and delicious way to keep stale bread from going to waste. The recipe has morphed to become a popular winter dessert now using top shelf ingredients, making it fun to experiment with many different combinations of breads, spices and other ingredients. So of course, we decided to add chocolate.

Our first version is meant to mimic the great flavors of a Parisian Chocolate Croissant, and the other version heads in a different direction, with the zippiness of Chuao's Spicy Maya chocolate paired with cinammon bread.

Ingredients

Try either the Chuao Coffee & Anise bar (2.8 oz) or other quality dark chocolate for Version 1 (with Croissants)

Chuao Spicy Maya bar (2.8 oz) for Version 2 (with cinnamon bread)

6 Croissants cut into 1 inch pieces or 8-9 large slices cinnamon bread cut into 1 inch pieces

Egg Mixture or use your favorite bread pudding recipe

3 eggs + 1 egg yolk

3/4 cup heavy cream

5 Tablespoons of sugar

Butter

Preparation

Preheat oven to 350 degrees (f). Butter tart dish or other baking dish. Cut bread into 1 inch pieces and set aside.

Whisk together the eggs, cream and sugar. If you want to experiment with spices, add them here.

Smash chocolate bar into small pieces (to be sure they will melt), or melt bar with a little cream to make it "pourable".

Layer one half the bread in a baking dish and dot with half the pieces of chocolate, or drizzle with half the melted chocolate. Pour half the egg mixture and press bread slightly to help it absorb the liquid. Repeat with second half of bread, chocolate and egg mixture. Dot the top of the mixture liberally with butter.

If you have a quirky oven like mine, put your baking dish in a shallow roasting pan with water coming up to the middle of your dish. This will help the custard bake more evenly and keep the top bread from drying out.

Bake at 350 degrees for 25-30 minutes until egg custard has fully set and pudding top has pleasantly browned. Serve warm with a generous dollop of vanilla ice cream.

If you would like to use or reprint this recipe, please contact us.

							Macadamia Nut Cookies with Chunks of Chuao's Coco Bar
							If you are like me and think that the white chocolate of traditional recipes is too sweet and often overpowers the delicate macadamia nut flavor, then try this wonderful substitute. We have added bits of Chuao's Coco Bar for a subtle twist to this classic and the results are superb.
							Ingredients
							1 Chuao CoCo Chocolate Bar (click here) 1/2 cup Macadamia nuts 1/2 cup Butter (1 stick) softened 1/2 cup Granulated sugar 3/8 cup Light brown sugar 1 tsp. Vanilla 1-1/4 cup Flour 1/2 tsp. Baking soda 1/2 tsp. Salt 1 Egg /Makes 1 dozen or dozen & 1/2 depending on size
							Preparation
							Heat oven to 375 degrees F. Slightly toast macadamia nuts if not already toasted. Watch them closely so as not to burn. Set aside to cool. Combine softened butter, sugar, vanilla, brown sugar, and salt until well blended and creamy in texture. Add eggs to mixture and integrated thoroughly. Stir together the flour and baking soda. Add it to the butter mixture gradually until thoroughly combined. Break up the CoCo bar into generous pieces, slightly larger than the nuts. Stir both nuts and chocolate into the mixture. Drop at least a tablespoon full of the mixture on an ungreased cookie sheet, rounding it out slightly for a nice shape. If you want smaller cookies, use a rounded teaspoon of the mixture. Bake 10 to 12 minutes at 375 degrees or until edges are golden brown. Cool on wire rack before serving.

							Giada's Chocolate, Brie & Basil Panini Appetizer
							Looking for something delicious and unusual to surprise your party guests? Try these bite size paninis that are full of flavor and easy to make. Adapted to appetizer size from original recipe by Giada De Laurentis.
							Ingredients
							1 Chuao Chinita Nibs Chocolate Bar (click here) or other quality dark chocolate. 1 Sourdough Baguette Brie Cheese Fresh Basil leaves High quality olive oil Makes around 12 to 16 appetizers
							Preparation
							Grate the chocolate bar into large pieces (fine pieces will melt too quickly and be too messy). Set aside. Cut a large handful of basil into ribbons and set aside. Slice baguette on the diagonal very thinly. Brush one side of each piece with a high quality olive oil. Remove rind from brie and slice to a generous thickness. Layer brie, basil and chocolate shavings on the un-oiled side of bread and make a small sandwich. Grill on each side for 1 to 2 minutes until contents are gooey in the middle and bread is golden on each side. It is OK if chocolate is still a bit chrunchy. Serve immediately. This also works as an open face appetizer. You may need to finish this version for a few seconds in the microwave if contents have not sufficiently melted.