{"id":1420,"date":"2021-04-17T15:41:18","date_gmt":"2021-04-17T22:41:18","guid":{"rendered":"https:\/\/chocolatvitale.com\/?page_id=1420"},"modified":"2021-07-05T18:42:25","modified_gmt":"2021-07-06T01:42:25","slug":"recipes","status":"publish","type":"page","link":"https:\/\/chocolatvitale.com\/recipes\/","title":{"rendered":"RECIPES"},"content":{"rendered":"<div class=\"fusion-fullwidth fullwidth-box fusion-builder-row-1 fusion-flex-container nonhundred-percent-fullwidth non-hundred-percent-height-scrolling\" style=\"--awb-border-radius-top-left:0px;--awb-border-radius-top-right:0px;--awb-border-radius-bottom-right:0px;--awb-border-radius-bottom-left:0px;--awb-padding-right:5%;--awb-padding-left:5%;--awb-flex-wrap:wrap;\" ><div class=\"fusion-builder-row fusion-row fusion-flex-align-items-flex-start fusion-flex-content-wrap\" style=\"max-width:1216.8px;margin-left: calc(-4% \/ 2 );margin-right: calc(-4% \/ 2 );\"><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-0 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-tabs fusion-tabs-1 classic nav-is-justified horizontal-tabs icon-position-left mobile-mode-accordion\" style=\"--awb-title-border-radius-top-left:0px;--awb-title-border-radius-top-right:0px;--awb-title-border-radius-bottom-right:0px;--awb-title-border-radius-bottom-left:0px;--awb-inactive-color:#ebeaea;--awb-background-color:#ffffff;--awb-border-color:#ebeaea;--awb-active-border-color:#607d8b;\"><div class=\"nav\"><ul class=\"nav-tabs nav-justified\" role=\"tablist\"><li class=\"active\" role=\"presentation\"><a class=\"tab-link\" data-toggle=\"tab\" role=\"tab\" aria-controls=\"tab-eace908dd9ebfd0315e\" aria-selected=\"true\" id=\"fusion-tab-desserts\" href=\"#tab-eace908dd9ebfd0315e\"><h4 class=\"fusion-tab-heading\"><i class=\"fontawesome-icon fa-birthday-cake fas\" aria-hidden=\"true\" style=\"font-size:13px;\"><\/i>DESSERTS<\/h4><\/a><\/li><li role=\"presentation\"><a class=\"tab-link\" data-toggle=\"tab\" role=\"tab\" aria-controls=\"tab-beb15f1ce6b783e2d4f\" aria-selected=\"false\" tabindex=\"-1\" id=\"fusion-tab-drinks\" href=\"#tab-beb15f1ce6b783e2d4f\"><h4 class=\"fusion-tab-heading\"><i class=\"fontawesome-icon fa-glass-martini-alt fas\" aria-hidden=\"true\" style=\"font-size:13px;\"><\/i>DRINKS<\/h4><\/a><\/li><\/ul><\/div><div class=\"tab-content\"><div class=\"nav fusion-mobile-tab-nav\"><ul class=\"nav-tabs nav-justified\" role=\"tablist\"><li class=\"active\" role=\"presentation\"><a class=\"tab-link\" data-toggle=\"tab\" role=\"tab\" aria-controls=\"tab-eace908dd9ebfd0315e\" aria-selected=\"true\" id=\"mobile-fusion-tab-desserts\" href=\"#tab-eace908dd9ebfd0315e\"><h4 class=\"fusion-tab-heading\"><i class=\"fontawesome-icon fa-birthday-cake fas\" aria-hidden=\"true\" style=\"font-size:13px;\"><\/i>DESSERTS<\/h4><\/a><\/li><\/ul><\/div><div class=\"tab-pane fade fusion-clearfix in active\" role=\"tabpanel\" tabindex=\"0\" aria-labelledby=\"fusion-tab-desserts\" id=\"tab-eace908dd9ebfd0315e\">\n<div class=\"fusion-title title fusion-title-1 fusion-sep-none fusion-title-text fusion-title-size-three fusion-border-below-title\">\n<h3 class=\"fusion-responsive-typography-calculated\" data-fontsize=\"22\" data-lineheight=\"27.5px\"><strong>CHOCOLATE CHIP AND PUMPKIN COOKIES<\/strong><\/h3>\n<\/div>\n<p>Prep time: 15 min \u2013 Cooking time: 20-25 min<\/p>\n<ul>\n<li>8 oz pumpkin, seeded<\/li>\n<li>1 stick (1\/2C) unsalted butter, softened<\/li>\n<li>1\/2C superfine sugar<\/li>\n<li>1 egg<\/li>\n<li>1 1\/4C old-fashioned oatmeal<\/li>\n<li>1C self-rising flour<\/li>\n<li>3 1\/2 oz\u00a0<a href=\"https:\/\/chocolatvitale.com\/?page_id=533\">Chocolat Vitale Semi-Sweet Baking Chocolate<\/a><\/li>\n<li>confectioners sugar for dusting<\/li>\n<\/ul>\n<p>1. Grease two baking sheets. Cut away the skin from<br \/>\nthe pumpkin and finely grate the flesh.<\/p>\n<p>2. Beat together the butter and sugar until creamy. Beat in the grated<br \/>\npumpkin, then the egg, oatmeal, flour, and chocolate chips.<\/p>\n<p>3. Place teaspoonfuls of the mixture on the baking sheets and<br \/>\nflatten them slightly with the back of a spoon.<br \/>\nBake in a preheated oven at 350\u00baF for about 20-25 minutes<br \/>\nuntil risen and pale golden. Leave on the baking sheets for<br \/>\n2 minutes then transfer to a wire rack to cool.<br \/>\nDust lightly with the confectioner\u2019s sugar.<\/p>\n<p>Makes about 25 cookies<\/p>\n<div class=\"fusion-title title fusion-title-2 fusion-sep-none fusion-title-text fusion-title-size-three fusion-border-below-title\">\n<h3 class=\"fusion-responsive-typography-calculated\" data-fontsize=\"22\" data-lineheight=\"27.5px\"><strong>MOLTEN LAVA CAKE WITH CHAMBORD TRUFFLE CENTER<\/strong><\/h3>\n<\/div>\n<ul>\n<li>8 oz semi-sweet \u2028 Chocolat Vitale<\/li>\n<li>1\/3 cup Chambord<\/li>\n<li>8 oz butter<\/li>\n<li>5 egg yolks<\/li>\n<li>5 whole eggs<\/li>\n<li>1\/3 cup sugar<\/li>\n<li>\u00bd cup flour<\/li>\n<\/ul>\n<p>Preheat oven to 400\u00b0 F. Beat egg \u2028 yolks, eggs and sugar. Set aside. Melt chocolate with the butter in \u2028 a double boiler. Let cool to room temperature before incorporating \u2028 egg\/sugar mixture and Chambord into the chocolate. Fold in flour and \u2028 mix thoroughly. Generously butter 8 (6 oz) baking cups, fill with \u2028 chocolate mixture and bake for 8 \u2013 12 minutes. Cakes should be firm \u2028 around edges but soft in the centers. Let stand 1 minute. Unmold \u2028 carefully and serve immediately. Center should be liquid.<\/p>\n<div class=\"fusion-title title fusion-title-3 fusion-sep-none fusion-title-text fusion-title-size-three fusion-border-below-title\">\n<h3 class=\"fusion-responsive-typography-calculated\" data-fontsize=\"22\" data-lineheight=\"27.5px\"><strong>CHOCOLATE BREAD PUDDING<\/strong><\/h3>\n<\/div>\n<ul>\n<li>4 cups milk<\/li>\n<li>4 eggs<\/li>\n<li>\u00bd cup sugar<\/li>\n<li>8 tablespoons butter or margarine<\/li>\n<li>12 ounces semisweet Chocolat Vitale<\/li>\n<li>1 tablespoon vanilla extract<\/li>\n<li>1 loaf white bread, crusts trimmed<\/li>\n<li>1 pint heavy cream, whipped<\/li>\n<\/ul>\n<p>Whisk the milk, \u2028 eggs, and sugar in a medium saucepan. Add the butter and Chocolat \u2028 Vitale and heat over low heat, stirring only until the butter and \u2028 chocolate melt. Stir in the vanilla. Lightly coat a 13-by-9-inch \u2028 baking dish with cooking spray. Arrange the bread slices in a 3 \u2028 layers. Pour the chocolate sauce over the bread. Cover the plastic \u2028 wrap and place another baking dish on top to weigh down the bread. \u2028 Set aside for 1 hour to allow the bread to absorb the sauce. (Can be \u2028 made to this point up to 1 day ahead. Refrigerate.) Heat over to 325 \u2028 F. Remove the top baking dish and plastic. Bake uncovered 35 to 40 \u2028 minutes or until set. Serve warm with whipped cream.<\/p>\n<div class=\"fusion-title title fusion-title-5 fusion-sep-none fusion-title-text fusion-title-size-three fusion-border-below-title\">\n<h3 class=\"title-heading-left fusion-responsive-typography-calculated\"><strong>CR\u00c8ME BRULEE<\/strong><\/h3>\n<\/div>\n<div class=\"fusion-text fusion-text-5\">\n<p>TIME: Prep: 15 min. \/ Cook: 30 min. \/ Chilling: 2 hours<br \/>\nServes 6<\/p>\n<ul>\n<li>5 ounces Chocolat Vitale<\/li>\n<li>7 egg yolks<\/li>\n<li>\u00bc cup sugar<\/li>\n<li>2 \u00bd cups whipping cream<\/li>\n<li>5 tablespoons brown sugar<\/li>\n<li>1 handheld electric mixer<\/li>\n<li>6 individual gratin dishes or ramekins<\/li>\n<\/ul>\n<p>Preheat the over to 250 F.<br \/>\nMelt the Chocolat Vitale in a microwave oven or in a bowl over hot water, then leave to cool slightly. Beat the egg yolks with the sugar using the electric mixer until the mixture is pale. Add the melted chocolate, then the cream, beating constantly. Pour the mixture into the individual gratin dishes or ramekins and bake for about 30 minutes. Keep a close eye on them \u2013 the creamy mixture should be firm at the edges but not yet set in the middle. Remove the ramekins from the oven and leave to cool before placing them in a refrigerator for several hours. Just before serving, set the over to broil, sprinkle the cream-filled ramekins with brown sugar, caramelize them under the broiler, and then return them to a cool place.<\/p>\n<\/div>\n<div class=\"fusion-title title fusion-title-6 fusion-sep-none fusion-title-text fusion-title-size-three fusion-border-below-title\">\n<h3 class=\"title-heading-left fusion-responsive-typography-calculated\"><strong>LUSCIOUS COGNAC CHOCOLATE FONDUE<\/strong><\/h3>\n<\/div>\n<div class=\"fusion-text fusion-text-6\">\n<p><em>To serve chocolate fondue properly, you must have a way to keeping it warm and in reach of all diners. A ceramic fondue pot is ideal \u2013 but don\u2019t use a metal fondue pot here, as it gets too hot for chocolate. According to tradition, if you drop your bread or fruit into the fondue you must kiss the person opposite you.\u00a0<\/em>Serves 4 to 6.<\/p>\n<ul>\n<li>1 cup heavy cream or cr\u00e8me fraiche<\/li>\n<li>10 oz. Chocolat Vitale Semisweet morsels, finely chopped<\/li>\n<li>Pinch salt<\/li>\n<li>1 to 3 Tb. Cognac, or other brandy, rum or liqueur<\/li>\n<li>Brioche, soft crusty country bread, or baguette, cut 1\u2033 cubes<\/li>\n<li>Fresh fruit for dipping<\/li>\n<\/ul>\n<p>Bring cream and 2 tablespoons water just to a boil in a heavy saucepan over medium-high heat. Remove pan from heat, add Chocolat Vitale Semisweet morsels and salt, and whisk until smooth. Add Cognac, if using, and whisk until blended. (Fondue can be cooled and refrigerated, covered, for up to 3 days. Gently reheat before using.) Transfer fondue to a ceramic fondue pot and keep warm over very low heat. Serve with bread and fruit or dipping ingredients of your choice.<\/p>\n<\/div>\n<div class=\"fusion-title title fusion-title-8 fusion-sep-none fusion-title-text fusion-title-size-three fusion-border-below-title\">\n<h3 class=\"title-heading-left fusion-responsive-typography-calculated\"><strong>HANK\u2019S HOT FUDGE ICE CREAM SUNDAES<\/strong><\/h3>\n<\/div>\n<div class=\"fusion-text fusion-text-8\">\n<p>Serves 4.<\/p>\n<ul>\n<li>4 brownies (your own or store-bought)<\/li>\n<li>1 pint chocolate ice cream<\/li>\n<li>5 ounces Chocolat Vitale<\/li>\n<li>1 ounce milk<\/li>\n<\/ul>\n<p>Arrange brownies on 4 serving plates. In a medium saucepan, prepare Hank\u2019s Hot Fudge by stirring Chocolat Vitale into milk over medium heat. Top brownies with scoops of ice cream and drizzle with the hot fudge. Add a generous dollop of whipped cream to each sundae, and serve immediately. For a thinner fudge consistency, add another half ounce to full ounce of milk.<\/p>\n<\/div>\n<div class=\"fusion-title title fusion-title-9 fusion-sep-none fusion-title-text fusion-title-size-three fusion-border-below-title\">\n<h3 class=\"title-heading-left fusion-responsive-typography-calculated\"><strong>CHOCOLATE TIRAMISU<\/strong><\/h3>\n<\/div>\n<div class=\"fusion-text fusion-text-9\">\n<p><em>A great classic, bordering on the commonplace as a result of all the pale industrial imitations that have overrun our supermarket shelves. So to give a bit of moral support to tiramisu, here\u2019s a recipes that\u2019s more than a classic \u2013 with a Chocolat Vitale twist, of course!\u201d<\/em><\/p>\n<p>Serves 6 \u2013 Prep time: 30 min. \u2013 Chilling time: 5 hours<\/p>\n<ul>\n<li>6 eggs, separated<\/li>\n<li>\u00bd cup sugar<\/li>\n<li>1 pound mascarpone cheese<\/li>\n<li>1 glass of amaretto liqueur or marsala<\/li>\n<li>1 cup warm, strong coffee<\/li>\n<li>30 ladyfingers<\/li>\n<li>7 ounces Chocolat Vitale<\/li>\n<li>\u00bc cup cocoa powder<\/li>\n<li>1 serving dish or 6 individual bowls<\/li>\n<li>1 handheld electric mixer<\/li>\n<\/ul>\n<p>Beat the egg yolks with the sugar until the mixture is pale. Incorporate the mascarpone and continue to beat. Whisk three egg whites into stiff peaks and fold unto the mascarpone, egg, and sugar mixture. Add amaretto to the coffee. Briefly soak the ladyfingers in this mixture and arrange in a the bottom of the dish(es). Melt the Chocolat Vitale in a microwave oven or in a bowl over hot water. Cover ladyfingers with the creamy mixture, then top with a thin layer of melted chocolate. Repeat this procedure to create a second layer. Cover with plastic wrap and leave to chill for at least 5 hours in the refrigerator. Sprinkle with cocoa powder before serving. Transfer fondue to a ceramic fondue pot and keep warm over very low heat. Serve with bread and fruit or dipping ingredients of your choice.<\/p>\n<\/div>\n<\/div><div class=\"nav fusion-mobile-tab-nav\"><ul class=\"nav-tabs nav-justified\" role=\"tablist\"><li role=\"presentation\"><a class=\"tab-link\" data-toggle=\"tab\" role=\"tab\" aria-controls=\"tab-beb15f1ce6b783e2d4f\" aria-selected=\"false\" tabindex=\"-1\" id=\"mobile-fusion-tab-drinks\" href=\"#tab-beb15f1ce6b783e2d4f\"><h4 class=\"fusion-tab-heading\"><i class=\"fontawesome-icon fa-glass-martini-alt fas\" aria-hidden=\"true\" style=\"font-size:13px;\"><\/i>DRINKS<\/h4><\/a><\/li><\/ul><\/div><div class=\"tab-pane fade fusion-clearfix\" role=\"tabpanel\" tabindex=\"0\" aria-labelledby=\"fusion-tab-drinks\" id=\"tab-beb15f1ce6b783e2d4f\">\n<div class=\"fusion-title title fusion-title-7 fusion-sep-none fusion-title-text fusion-title-size-three fusion-border-below-title\">\n<h3 class=\"fusion-responsive-typography-calculated\" data-fontsize=\"22\" data-lineheight=\"27.5px\"><strong>COCONUT FOG\u00a0<\/strong><\/h3>\n<p>Ingredients:<\/p>\n<ul>\n<li>Tea Vitale Green Coconut Rooibos<\/li>\n<li>Monin Vanilla Syrup<\/li>\n<li>Milk of your choice (full fat regular milk works the best)<\/li>\n<\/ul>\n<p>Heat milk and froth using foamer\/frother. Place tea leaves in a tea strainer and steep right in the hot milk.<br \/>Sweeten to taste with syrup or your favorite sweetener.<\/p>\n<p>Tastes like a milky pina colada &#8211; enjoy!<\/p>\n<\/div>\n<h3><strong>COLD BREWED CHAI<\/strong><\/h3>\n<p>Choose from one of our three chai blends, Masala Chai,\u00a0<a href=\"https:\/\/chocolatvitale.com\/shop\/organicrooibos-chaitea\/\">Organic Rooibos Chai<\/a>, or herbal Cinnamon Chai, to spice up your summer.<\/p>\n<p>Cold brew your chai to reduce tannins and bringing out the flavor of the spices: use about 2 T tea blend per quart of water. Steep overnight or about 8-10 hours, and remove tea bag or strain the solids.<\/p>\n<p>In a glass of ice, blend two parts strong tea with one part milk (or milk alternative) and sweetener of your choice. If you have a home milk frother, top with some milk foam.<\/p>\n<p>Turn any leftover tea into ice cubes to strengthen your next batch.<\/p>\n<h3 class=\"title entry-title\"><strong>SUMMER HIBISCUS TEA<\/strong><\/h3>\n<p>Our\u00a0<a href=\"https:\/\/chocolatvitale.com\/shop\/berry-hibiscus\/\">Berry Hibiscus<\/a>\u00a0blend is naturally caffeine free, and makes an amazing cold drink.<\/p>\n<p>Hibiscus is known for its anti-oxidant properties, and is thought to relieve high blood pressure, high cholesterol,\u00a0as well as digestive, immune system, and inflammatory problems.<\/p>\n<p>Cold-brew or sun-brew to keep the heat down.<\/p>\n<p>Place tea and cold water (about 1 T per 8oz water) in jug, let sit overnight in refrigerator or leave in a sunny place until it develops a bright color.<\/p>\n<p>Add aromatics of your choice, such as sliced fresh ginger, cinnamon stick, star anise, orange peel, allspice, or lemongrass.<\/p>\n<p>Sweeten with simple sugar syrup, or whatever you prefer.<\/p>\n<p>Lasts up to a week in the refrigerator<\/p>\n<p>We like a splash of sparkling water and lime.<\/p>\n<div class=\"fusion-title title fusion-title-7 fusion-sep-none fusion-title-text fusion-title-size-three fusion-border-below-title\">\n<h3 class=\"title-heading-left fusion-responsive-typography-calculated\"><strong>CHOCOLATE MARTINI<\/strong><\/h3>\n<\/div>\n<div class=\"fusion-text fusion-text-7\">\n<p>Ingredients:<\/p>\n<ul>\n<li>3 oz. vodka or vanilla vodka<\/li>\n<li>1\u00bd oz. clear cr\u00e9me de cacao<\/li>\n<li>A pinch of Chocolat Vitale<\/li>\n<\/ul>\n<p>(Add a half teaspoon of Cointreau of triple sec to add a slight orange flavor, if you\u2019d like).<\/p>\n<p>Stir together vodka and cr\u00e9me de cacao with ice in a cocktail shaker until cold. Strain into chilled martini glasses. Garnish each with a pinch of Chocolat Vitale.<\/p>\n<\/div>\n<div class=\"fusion-title title fusion-title-4 fusion-sep-none fusion-title-text fusion-title-size-three fusion-border-below-title\">\n<h3 class=\"fusion-responsive-typography-calculated\" data-fontsize=\"22\" data-lineheight=\"27.5px\"><strong>BICERIN<\/strong><\/h3>\n<\/div>\n<div class=\"fusion-text fusion-text-4\">\n<p>Drink your dessert!\u00a0 Bicerin (beech-eh-REEN) was a favorite drink of caf\u00e9 society in Turin, Italy in the 19th century, and it is still enjoyed there today.\u00a0Serves 4 to 6.<\/p>\n<ul>\n<li>2 cups whole milk<\/li>\n<li>2 cups strong brewed coffee<\/li>\n<li>3 oz. Chocolat Vitale Semisweet morsels, finely chopped<\/li>\n<li>3 Tablespoons sugar or to taste<\/li>\n<\/ul>\n<p>Bring milk to a boil in a saucepan over medium heat.\u00a0 Meanwhile, pour coffee into a heatproof pitcher or glass measure and whisk in Chocolat Vitale Semisweet morsels and sugar until smooth.\u00a0 Whisk in hot milk.\u00a0 Taste and add more sugar if desired.<\/p>\n<\/div>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":27,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>RECIPES |<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/chocolatvitale.com\/recipes\/\" 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