Put the chocolate chips and the butter into a microwave-safe bowl, and heat on high power for 1 minute. Stir them together, and then heat for 1 additional minute. You may need to heat the mixture for an additional minute or more, but be sure to stir the mixture thoroughly between heatings and do not overheat it. Let the chocolate cool for 5 minutes.
In a medium bowl, whisk together the flour, brown sugar, cocoa powder, and salt. In the bowl of an electric mixer fitted with the paddle attachment, combine the eggs and orange zest and mix on low speed for 1 minute. With the mixer running on low speed, pour in the melted chocolate and mix for 1 minute, scraping down the sides of the bowl as needed. Add the flour mixture and mix on low speed for 10 seconds.
Turn the dough out onto a lightly floured work surface and knead it for about 30 seconds, until all of the flour has been incorporated and the dough comes together. Divide the dough in half; cover one half with plastic wrap and set it aside.
Place a sheet of parchment paper on a work surface, and put the other half of the dough on the parchment. Flatten the dough slightly with your hand and then top it with a second sheet of parchment. With a rolling pin, roll the dough out between the sheets of parchment to about 1⁄8-inch thickness. You can use a light dusting of flour if the dough is sticky. Unwrap the other half of the dough and roll it out as you did the first half. Transfer the dough, still sandwiched between the parchment, to a baking sheet and chill it in the refrigerator for about 30 minutes.
Preheat the oven to 350 degrees. Remove the dough from the refrigerator, peel off both sheets of parchment, and put the dough on a cutting board. Using a cookie cutter (you can use whatever shape you desire, but make it about 2 ½ inches in diameter), cut cookies out of the dough, rerolling the scraps once. Put the cookies on a parchment paper–lined baking sheet, spacing them 1 inch apart.
Bake the cookies for 10-12 minutes. The cookies are done when they begin to feel slightly firm and you can smell the chocolate. Be careful not to overbake them. Transfer the cookies to a wire rack and let them cool.
- 18 ounces semisweet chocolate, chopped
- 10 tablespoons unsalted butter
- 5 large eggs, at room temperature
- 4 teaspoons white sugar
- 4 teaspoons all-purpose flour
- 1 pinch cayenne pepper
- 1 pinch salt
Preheat oven to 425 degrees F (220 degrees C). Butter and flour a 9-inch cake pan.
Melt semisweet chocolate and unsalted butter together in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula, until chocolate and butter are completely melted and combined. Remove from heat.
Beat eggs and sugar together in a bowl with a whisk or an electric mixer until pale and very thick, 5 to 10 minutes. Sift in flour, cayenne, and salt whisk to combine.
Pour 1/4 of the egg mixture into chocolate mixture stir to combine. Pour chocolate mixture into remaining egg mixture and stir until cake batter is combined. Pour batter into prepared cake pan.
Bake in the preheated oven until just barely set, with a jiggle below the surface, 14 to 15 minutes. Cool to room temperature, wrap in aluminum foil, and refrigerate until chilled, at least 1 hour.
Sour Cream Devil's Food Cake
The Spruce / Diana Rattray
Devil's food cake is a little bit naughty, and very nice, especially when enjoyed with a tall, cold glass of milk. This classic chocolate cake recipe has an extra-fluffy texture, thanks to a mixture of cocoa powder and hot water in the batter, plus sour cream for added moistness.
For the pastry cream insert:
- 2 cups whole milk
- 1/4 cup sugar
- 2 egg yolks
- 1 whole egg
- 1/4 cup cornstarch
- 1/3 cup sugar
- 2 tablespoons whole butter
- 1 teaspoon vanilla extract
- 99 grams milk chocolate
- 285 grams dark chocolate
- 128 grams heavy cream
- 128 grams whole milk
- 43 grams sugar
- 5 egg yolks
- 1/2 vanilla bean
- 3 gelatin sheets, bloomed
- 285 grams heavy cream, whipped
- 6 egg yolks
- 67 grams sugar
- 2 ounces Grand Marnier
- 200 grams heavy cream
The Most Popular Cannabis/Hemp and Chocolate Recipes On The Internet
This is a collection of popular recipes for cannabis and/or hemp mixed with chocolate that we found on the internet, several but not all of which are vegan, and we will be adding personal tips by David Wolfe about making chocolate once that is ready. Stay tuned! Obviously when it comes to sugars and other ingredients you don’t want to use, get creative and share your results. Our team will continually update this, providing vegan alternatives and other variations so you might want to go ahead and bookmark this page in your recipes folder! Feel free to provide your own ideas in the comments section.
Organic hemp has been harvested for many years, earlier than most crops, due to high nutritional value and easiness to grow. It’s a great vegan source of all essential amino acids and all fatty acids. Chocolate is the most popular food in the world, which when consumed in raw form leads to longevity and the best day ever.
Together, they provide a melt-in-the-mouth texture that is irresistibly fabulous and a superfood.
Cannabis Chocolate Chip Cookies
This is a popular variation of chocolate chip cookies. Just be careful you don’t turn into a cookie monster and eat the whole batch.
First decide if you want full, half, or quarter strength:
- Full Strength: 1 cup (2 sticks) cannabis butter, softened
- Half Strength: 1/2-cup (1 stick) cannabis butter, 1/2 cup unsalted grass-fed butter, softened
- Quarter Strength: 1/4-cup (1/2 stick) cannabis butter , 1 3/4 cup unsalted grass-fed butter, softened
- 2 1/4 cups all purpose gluten-free flour
- 1 teaspoon baking soda
- 1-teaspoon sea salt
- 1/2 cup coconut sugar
- 1-teaspoon vanilla extract
- 2 large pastured eggs
- 2 cups raw organic chocolate chips
- 1 cup chopped nuts (optional)
2. Combine flour, baking soda and salt in small bowl.
3. Beat butter, coconut sugar and vanilla extract in large mixer bowl until creamy.
4. Add eggs, one at a time, beating well after each addition.
5. Gradually beat in flour mixture.
6. Stir in chocolate chips and nuts.
7. Drop by rounded tablespoon onto un-greased baking sheets.
8. Bake for 7 to 11 minutes or until light brown. *TIP If you like soft cookies remove them while the underside is a very light brown.
9. Cool on baking sheets for 2 minutes remove to wire racks to cool completely.* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.
Preparation: 15 minutes
Cooking: 7-11 minutes
Gourmet Hash Oil Chocolate
Gourmet Hash Oil Chocolate is a basic but delicious chocolate recipe using hash oil to create your own marijuana edible candy bars, cookies and desserts. This is a rich, dark chocolate that stands up on the counter if using Cocao Butter and in the fridge if using coconut oil and pack a wallop if you use strong, activated hash oil.
- 1 Cup (240 ml) Raw Organic Cacao Butter (Or Coconut oil)
- 1 Cup (240 ml) Raw Organic Cacao Powder
- 1/2 Cup (120 ml) Maple Syrup
- 1 tsp (5 ml) Vanilla Extract
- 1/4 Cup (60 ml) Chopped Nuts (Optional)
- 10 grams Hash Oil Concentrate *
- pinch of sea salt
* The amount of hash oil used depends on your dosage requirements and the potency of your oil. Dose yourself accordingly using standard mathematics.
2. Once cacao butter has melted all the way down you can add in the vanilla extract.
3. Now add in the cacao powder. To get accurate measure use a smaller spoon and scoop out to the measuring spoon little by little.
4. Next pour in the sweetener. Maple syrup or any other liquid substitute. Avoid solid ones as they take a long time to melt and leave not so great consistency in the chocolate.
5. Put the nuts on the burner to heat them up and toast a little bit. At the same time reduce the heat of the chocolate and leave it to cool down.
6. Put all of the hash oil mixture in the chocolate.
7. Add the nuts to the hash oil and chocolate, turn them into a mixture and let it cool.
8. Finally pour the liquid on a tray or any other container and let it cool for few hours to become solid. Or if you are impatient you could put it in the freezer to speed up the cooling.
Now you have the dish ready to be served.
Preparation and Cooking: 35-40 minutes
Raw Chocolate Hemp Butter Macaroons
This dish made with green hemp butter is stone ground and silky smooth. Chocolate hemp macaroons are chewy and chocolaty with a definite hemp flavor.
What You Need:
3 tablespoons melted raw organic cacao butter
3 tablespoons coconut cream (thick stuff)
3 tablespoons hemp butter
3 tablespoons warm spring water
5 tablespoons raw organic cacao powder
3 tablespoons xylitol, powdered in a coffee grinder
Whisk together the cacao butter, coconut cream, hemp butter, water, xylitol and salt in a bowl that is set over a pot of hot water. Stir in the shredded coconut and sift in the cacao powder. Continue stirring until all ingredients are evenly combined. Use a mini ice cream scoop to make balls, transferring them to a parchment paper lined tray. Chill in the fridge for at least 4 hours, until firm. Store in the fridge for up to 7 days.
These amount of ingredients make 17 macaroons.
Chocolate Cannabis Cookies
⅔ cup Cannabis Coconut Oil, warmed to liquid
½ cup almond milk, unsweetened
2 tablespoons spring water
1 tablespoon arrowroot starch
1 teaspoon vanilla extract
2 cups gluten-free all purpose flour
1. Preheat oven to 375 degrees. Grease baking sheet.
2. Mix together Cannabis Coconut Oil, sugar, almond milk, brown sugar, water, cornstarch and vanilla extract in a large bowl. Set aside.
3. Mix together flour, vegan chocolate chips, cocoa powder, baking soda, and salt in a separate bowl.
4. Add flour mixture to Cannabis Coconut Oil mixture slowly. Stir all ingredients together.
5. Form dough into 1-inch balls and place them two inches apart on baking sheet.
6. Bake in preheated oven for 8 – 10 minutes. Remove cookies from oven. Leave on baking sheet for 5 minutes.
7. Transfer cookies to a wire rack to cool before serving.
Time required: 45 minutes
Hemp Cocoa Energy Bites
These energy balls are filled with all the most amazing super foods in the world . They really are little bites of perfect health. Enjoy these easy to make, portable, tasty, fun flavorful bites that can save you money on the snack bars and energy bites that are so seductive in health food stores.
1 cup pitted dates, packed
2 tbsp maple syrup or coconut nectar
1/4 cup hemp protein powder
1/4 cup raw organic cacao nibs
1. Grind cashews and hemp protein in a food processor till coarse. Add the dates and run the food processor till the mixture is getting uniform, and sticks together easily. Add the agave and process a bit more.
2. Add the cacao nibs and pulse.
3. Shape mixture into 1 inch balls. Refrigerate for about 30 minutes, then snack away!
Creamy Chocolate Hemp Smoothie
Cool down with this creamy, ice-cold, and luxurious chocolate hemp smoothie. Enjoy the boost of protein and omega-3’s that the hemp seeds provide while indulging in a lightly sweet chocolaty treat. For a fun twist, try this recipe with homemade almond milk, Coffee Shop Worthy Hazelnut Milk, or even adding homemade coffee ice cubes.
- 2 cups almond milk
- 2-3 pitted large Medjool dates, to taste (I use 2)
- 3 tablespoons raw organic cacao powder
- 3 tablespoons hulled hemp seed
- 1 large peeled and frozen banana
- 1/4 teaspoon cinnamon
- 4 large ice cubes
1) This recipe yields a fairly thin consistency. If you want a thicker shake-like texture, try reducing the milk to 1.5 cups instead of 2 cups or go wild and add a scoop of your favourite non-dairy ice cream.
2) If your dates are a bit firm or dry, soak them in water for 30-60 minutes before making this smoothie. You can also swap the dates for liquid sweetener if desired. Just reduce the almond milk a bit so it’s not too thin.
Preparation: 5 minutes
Cooking: 0 minutes
Yields 3 1/2 cups (2 servings)
Simple Vegan Marijuana Chocolate
1/2 – 1 Ounce ( 14 – 28 grams) Dried Marijuana Flower
1 cup (218 grams) Raw Organic Cacao Butter
1 cup (118 grams) Raw Organic Cacao Powder
1/2 cup (168 grams) Real Maple Syrup
Optional Add Ins: chopped pecans, coconut flakes, rice crisps, etc.
1. Grind Marijuana and make a pouch for it using the cheesecloth and cooking twine.
Tie the marijuana pouch securely.
2. Place enough water in your double boiler to barely come to the bottom of your inner bowl. Heat the water to boiling and place cacao butter into the inner bowl to fully melt.
3. Add 1 cup water and the pouch of ground marijuana into the cacao butter. Cover and set timer for 3 hours. Watch carefully while simmering on low. Keep water level filled and turn the pouch with tongs carefully several times.
4. After 3 hours, remover inner pan, refill water completely, return inner pan with butter and pouch, turn heat to high and set timer for 1 hour.
5. Simmer on high remaining hour, remove when tiny bubbles appear all in the oil outside of the area containing the pouch. Do not scorch!
6. Carefully remove pouch and put in strainer to squeeze all butter out but not letting sediments in. Strain the entire cocoa butter infusion into another inner boiler pan. Put pan into the refrigerator for several minutes until the cocoa butter solidifies completely.
7. Carefully pour off the water completely. Let the oil dry or dab the excess water carefully before proceeding.
8. Return water and heat to the double boiler and add the cocoa butter pan over the boiling water until melted.
9. Add the 1 tsp vanilla, dash of salt and 1/2 cup maple syrup. Whisk together. Sift in cacao powder a little at a time whisking together completely.
Scrape the sides of the bowl and whisk until smooth and glossy.
10. Remove heat and pour chocolate into moulds.
Let cool in fridge then remove from moulds carefully. Enjoy responsibly!
Raw Chocolate Hemp Sauce
A quick & easy recipe to celebrate any occasion! Use this nutritious decadent chocolate sauce to drizzle on organic fruit or create a chocolate fondue!
- 1 1/2 cups of spring water
- 7 – 9 pitted Medjool dates
- 1/2 cup raw organic cacao powder
- 5 tbsp of hemp seeds
- ¼ cup coconut oil
- 1/2 tsp of organic green stevia or add more dates if you would like sweeter
- pinch (1/8 tsp) sea salt
- 1/2 cup shredded raw organic cacao butter (optional for more rich chocolate taste)
- Estimated Preparation Time: 5 minutes
- Will keep for: 5 days in the fridge or you can freeze for a longer period of time
1. If the Medjool dates are dry, try soaking them for 10 – 20 minutes to soften before making the sauce (otherwise you will end up with chunky bits!).
2. Blend all ingredients together in blender until smooth.
Choc-Mint Bliss Balls
Something fresh, something chocolatey, totally yummy. You will love the unique chocolate and mint combination of these bliss balls. Pure deliciousness!
- 1½ cups packed medjool dates, pitted
- ½ cup gluten-free rolled oats
- 2 tablespoons hemp seeds
- ¼ cup raw organic cacao powder
- 5-10 drops of mint extract (depending on preference)
Add all the ingredients to a food processor and let it run until a sticky dough forms around the blade. Roll into bite-sized energy balls and pop in the fridge for 20 minutes to set. If you like it more minty, add 10 drops, but 5 drops were plenty for us.
Superfood Chocolate Rice Krispies
This wholesome take on Rice Krispies gets sweetness from coconut nectar, chewy gooeyness from almond butter, and a host of goodness from hemp seeds, cacao nibs, and superfood chocolate. A gluten-free, vegan, and refined sugar-free recipe that still tastes like a treat.
First, mix almond butter, chocolate, coconut oil, and a combination of brown rice and maple syrup in a bowl.
Second, gently melt with almond butter, coconut oil and coconut nectar. This forms the base for these delicious bars.
Finally, add hemp seeds and cacao nibs and than top them with extra chocolate.
Chocolate Marijuana Fudge
Old School Fudge Meets New School Buds in this segment. It’s an easy recipe with very few ingredients creating a delicious and potent marijuana edible treat.
- 2 Cups Sundried Cane Juice Crystals
- 1/2 Cup Raw Organic Cacao Powder
- 1 Cup Almond Milk, unsweetened
- 1/4 cup (or a little more) marijuana infused butter, cannabutter, cannabis butter
- 1 tsp vanilla extract
- Chopped nuts (optional)
1. Set the thermometer on the side of the sauce pan. Add in the 2 cups of sugar, half cup of cacao and the one cup of milk. Than using a whisk or a spoon stir them together.
2. Turn on the heat to medium and bring that mixture up to a boil. Continue stirring constantly while you bring it up to boil.
3. Once the mixture is up to boil stop stirring and reduce the heat to low. Now you will be watching the thermometer. Let it boil until it reaches 238 degrees fahrenheit.
4. When its 238 cut off the heat and let it cool below 150 degrees fahrenheit. Than you will add the marijuana butter and one tea spoon of vanilla extract. And if you want to use nuts, it’s time to add them in.
5. Next you have to turn all the component ingredients into a mixture. You can use a wooden spoon and stir with pressure. This will take some time and muscle. Stop when you see it has become thick and the glossiness gone.
6. When you have reached that thick stage of the mixture you are going to spread that out on the pan and flatten it out even
7. Finally put the pan in the refrigerator and let it cool for another 40-45 minutes.
Rooibos Acai Smoothie
This deep-coloured smoothie bowl is bursting with healthy fatty acids, thanks to acai powder, hemp seeds and linseeds. Red rooibos matcha tea and berries provide enough antioxidants to fight everyday stress. What’s more? This smoothie has a chocolatey berry flavour and an utterly creamy texture. Top with Alara Branberry Muesli and enjoy this bowl of natural goodness.
- 1 ripe organic banana
- 1 cup of organic mixed berries
- ¼ cup of almond milk, unsweetened
- 1 tablespoon milled linseeds
- 1 tablespoon hemp seeds
- ½ tablespoon acai powder
- 1 teaspoon cinnamon
- 1 teaspoon Red Rooibos Matcha Tea
Put all ingredients into a high-speed blender and blend until smooth and creamy.
Top with muesli, granola, goji berries or your favourite bits.
Add, blend & drink or in this case, spoon in! Fibre-rich Baobab powder (45%!) and lucuma fruit powder give a tropical kick, while berries & seeds ensure the smooth texture. This smoothie is filled with antioxidants, Vitamin C, healthy fatty acids and soluble fibre to keep you going until lunch.
- 1.5 handful of fresh spinach leaf
- 1 cup fresh berries (raspberries, blueberries
- 3 teaspoons baobab powder
- 1 tablespoon shelled hemp seeds
- 1 tablespoon goji berries & linseeds
- 1 tsp lucuma
- ½ cup water
Wash the spinach and berries and place in a blender along with the other ingredients. Blend it until smooth, thick and creamy. If you prefer your smoothies a little more runny, feel free to add more water or coconut water. Top with some fresh berries and enjoy!
A fresh, zingy protein salad, perfect for vegans and raw foodies. Hemp seeds contain all the essential amino acids we need and is a good supply of healthy fatty acids, fibre and vitamin E. Get yourself into the kitchen and whip up this beauty within no more than 10 minutes.
- 1 cup fresh parsley
- 1/2 cup fresh mint leaves
- 1/4 teaspoon Himalayan pink salt
- 8 cherry tomatoes
- 1 cup shelled hemp seeds
- 2 tablespoons hemp oil
- 2 tablespoons freshly squeezed lemon juice
Put parsley, mint and pink salt into a food processor and pulse until its finely chopped. Transfer the herb mixture into a mixing bowl. Add the tomatoes, hemp seeds, hemp oil and lemon juice and mix well. Serve with linseed crackers and store in an airtight container.
Chocolate Hemp Bark
The most simple, healthy and energy rich dish made with hemp. Ideal for desserts and snacks. With branded chocolates in it children can be easily tricked into having this health positive food.
- 6x Sacred Chocolate Holy Hemp Bars,
- 1/2 cup sliced raw almonds &
- 1/4 cup Hippie Butter hulled hemp seeds
Start with a double boiler. Make some warm water in it. Put the bowl of chocolate on top of it with the warm water underneath.
Stir the chocolates as they get heated from the warm water. Slowly they will melt down. This step can’t be rushed otherwise the taste will be compromised.
In the mean time take a glass plate. Pan shaped ones are always helpful to hold the liquid. Wrap it using saran wrap. It makes it easy to break the chocolate in smaller sizes.
Now pour the cup of sliced almonds and most of the hemp seeds. Leave some of them for topping. Keep stirring and make a smooth mixture.
In the end carefully put all the chocolate on the plate. Put the left over almonds and hemp seeds on top. Let it cool down and break it up in smaller pieces later. Now you have a hemp composed delicious chocolate dish ready to be served.
Yes! While these are not traditional truffles, they are still made with coconut oil. The oil is added as an ingredient to help combine the mixture as well as with the chocolate for dipping to help it melt smoothly then harden well. If you have issues with coconut oil, you may prefer to make a variation that is refrigerated and includes cream cheese or butter. The texture and flavor will be a bit different but would still give you an overall similar result.
As listed, this is not a keto recipe. You can, however, substitute sugar-free maple syrup in the mixture and use sugar-free chocolate for dipping and have a keto-friendly version. If using sugar-free products, I recommend Lily's sugar-free chocolate chips and Lakanto syrup for the best flavor in this recipe.
Decadent Chocolate Superfood Smoothie
*Before making your smoothie, peel your bananas, chop in half and freeze.
- 1 ea Banana (frozen)
- 1 tbspn Raw cacao powder
- 1 tbspn Almond or peanut butter
- 1 tbspn Ground flax seeds
- 1 tbspn Maple syrup
- ½ – 1 cup Almond milk
- To taste Ice
- OPTIONAL handful Greens (spinach or kale)
To prepare your smoothie, add 1 frozen banana to the blender.
Add all other ingredients to the blender (including greens – optional).
Add ½ cup to 1 cup of milk of your choice, coconut water, plain water or 100% juice. Optional: Add ice.
Blend on high until mixture is smooth and consistent (about 1 min)
Serve immediately, or pour in a mason jar for easy transport to enjoy later! You can also garnish with some of the ingredients you used like cacao powder, flax seeds or maple syrup. Enjoy!
The directions include items that are not listed in the ingredient list I am very confused. Ingredients list of frozen banana directions say add banana and rest of fruits no other fruits are listed. It says add greens and superfoods to the blender. I don’t see greens and I don’t exactly know what super foods are.
Hi Linda I am so sorry for the confusion! You are absolutely right and I have made corrections to clear up the confusion! Let me know if this clears things up? Warmly Anna
What can I substitute for bananas in smoothie recipes? Almost all smoothies use bananas in them, & I have an allergy to bananas, so have not been able to make smoothies.
Hi Doreen, we encourage you to try avocado in your smoothies as a substitute for bananas. Avocados will make your smoothies creamy and thick and nutritionally they carry wonderful healthy fats that will help you feel satiated and full for longer. Warmly, Maddy
Hi Doreen You can also try using: fresh or frozen watermelon or canteloupe, pineapple, mango, papaya, pears, whole natural yoghurt or just try doubling the amount of berries in your smoothies! Experiment and see what you like best. Many of our Members have banana allergies too and this has not stopped them from enjoying the smoothies! There is a world of options out there! Enjoy! warmly Anna
Surprised recipe for chocolate smoothie lists ingredients with sugar. We need low carb recipes that are simple to make. Rey disappointed.
Hi Nina, you are welcome to leave out the banana and maple syrup to meet your needs. We recommend adding in some avocado to thicken the smoothie and replace the creaminess that the banana would provide. Good luck and enjoy! Warmly, Maddy
Leave a comment Cancel Reply
The Best Chocolate Recipes From Around The World
Some work cultures revolve around a lunch break -- ours is a chocolate break -- aka a moment each afternoon when we sit around and have a coffee and a little chocolate. Most of the time we show restraint and just have a square or two of our favorite chocolate bars.
But then there's chocolate season: that magical stretch from Halloween to Easter where almost every food holiday involves some sort of chocolate. That time of year when we can let our chocolate freak flag fly with abandon. That's when we cook these, our favorite chocolate recipes from around the world. Some of these chocolate recipes are as classic as they come while others are inspired by a travel experience we had.
From Austria to Italy and Mexico to Brazil, here are our 11 favorite chocolate recipes from around the world:
United States: Thousand Layer Chocolate Chip Cookies
The classic chocolate chip cookie gets a chic overhaul thanks to one simple step: rolling the chocolate into the cookie dough almost like you're making croissants. It makes for a cookie with layers and layers of chocolate and is our hands-down all-time favorite chocoalte chip cookie recipe.
Mexico: Spiced Mexican Hot Chocolate Pie
Okay, this isn't really Mexican in the sense it's by no means traditional. However, it is inspired by the seriously classic Mexican hot chocolate that's so good we'd travel to Mexico just to drink it. Here a chocolate cream pie gets a modern twist thanks to a cinnamon and chile spiced chocolate filling and a spiked whipped cream topping.
Mexico: Spiced Sweet Potato Tamales With Chocolate Sauce
Here in the United States, you don't come across sweet tamales as often as you do savory ones but it's one of our favorite things to order when we travel to Mexico. Even if you've never made tamales before you can make these because you simply mix together mashed sweet potatoes with spices and you're ready to go. But what makes it is the Chocolate Sauce that's a bit sweet, a bit bitter, and a tad spicy. This by no means a traditional tamale recipe but it sure is delicious!
Cuba: Iced Chocolate Frappe
What we don't know: how common this drink is in Cuba. What we do know: that we liked it so much when we visited Cuba that we went back to the cafe multiple times just to have more. Basically, a blended, iced version of hot chocolate, this is the kind of drink you could get addicted to.
Brazil: Fudgy Coconut Chocolate Brigadiero Brownies
Think sweets and Brazil and the fudgy cocoa-y truffle-like treat that is the brigadiero comes to mind. In this fudgy brownie recipe those flavors get baked and layered for a twist on the tradition that's just as good as the original (if not better).
Ireland: Whisky Chocolate Chunk Coffee Milkshake
Okay, okay, this is not a recipe you'd EVER find in a classic Irish book. But what it is? A milkshake take on Irish coffee with chunks of chocolate, a little coffee flavor, and a good dose of whisky.
Italy: Chocolate Chunk Orange Biscotti Cookies
If we were to bet, we'd say the best known Italian cookie is the biscotti and our favorite version of the iconic recipe is this one loaded with orange zest, vanilla, and chunks of chocolate.
Italy: Hazelnut Chocolate Baci Ice Cream
If we had to pick one chocolate flavor combo that we'd pledge allegiance to? It'd be that chocolate hazelnut flavor that hails from Turin, Italy and that you find in Italian sweets as common as Nutella or Baci candies to the classic gianduja truffle. This double chocolate ice cream gets swirled with hazelnut chocolate spread and topped with Baci candies for four times the chocolate flavor!
Italy: Layered Mocha Coffee
Yes, this is insanely over-the-top as a coffee drink but that's why we love it. Made by layering liquid chocolate ganache with espresso, and whipped cream, the bicerin is a coffee drink from Turin, Italy that, in our minds, should be wayyyyy more popular!
France: Chocolate Cornflake Clusters
When it comes to making chocolate desserts, there might not exist a simpler recipe than these three ingredient cornflake clusters. So simple they look like a bake sale recipe, the reality is these bites are a classic French treat that you'll find in numerous chocolate shops around the country. We say make them yourself because they're absurdly easy to make and take just a few minutes.
France: Classic Chocolate Mendiants
Another simple chocolate recipe that proves French food doesn't have to be complicated? These classic chocolate coins known as mendiants. Our version is topped with superfood ingredients like coconut, flax, cacao, and goji so you can actually feel good about treating yourself.
Austria: Hazelnut Chocolate Linzer Cookies
Inspired by the lattice-crusted fruit tart from Austria, linzer cookies are some of our favorite classic cookies around. Here that recipe gets a hazelnut twist because, well, we already told you how much we love that flavor, and because it makes these super classic cookies suddenly feel thoroughly modern.
Austria: Chocolate Apricot Cake with Dark Chocolate Ganache
In tie for most traditional sweet from Austria is Sachertorte. This decadent chocolate cake goes all in with a topping of silky dark chocolate ganache. Proof that sometimes the classics are perfect as is.
There’s no doubt that Covid has created a new legion of avid home bakers, with Australia’s Queen of Chocolate Kirsten Tibballs, on hand to assist. Since lockdowns started around the world more than 6 months ago, Kirsten has been delivering a new online tutorial every week to a virtual classroom of students that has increased dramatically as a result of the pandemic.
As the owner of the world-renowned Savour Chocolate and Patisserie School in Melbourne, Kirsten established online classes 7 years ago. Since launching her online classes, Kirsten has created over 350 video tutorials, with a new online class released on a weekly basis and each including a downloadable recipe.
With something for everyone, the Savour online classes have been designed to appeal to all skills sets, from complete beginners to seasoned professionals, and everyone in between. Those who tune in can even learn how to create some of her most famous desserts including her MasterChef Australia challenge dishes Trio of Fruits and her most recent Meljito creation.
“It has been really exciting to see how many people have taken comfort in cooking and baking during the isolation period, with many jumping online to learn a new skill whilst at home. During this time, my Decedent Chocolate Cookie recipe has been one of the most popular from my Savour Online Classes, and I’m excited to be able to share this recipe further,” Kirsten Tibballs says.
Kirsten is also offering a 20% discount on her Savour Online Classes, exclusive to High Tea Society readers. To redeem your discount, use the following code 98EKJ!
To find out more about Savour Online Classes, visit: www.savourschool.com.au/online-classes
- 120g (4.23oz) plain (all-purpose) flour
- 30g (1.06oz) Callebaut Cocoa Powder
- 5g (0.18oz) cream of tartar*
- 2g (0.07oz) bicarbonate of soda
- 2g (0.07oz) sea salt
- 125g (4.41oz) unsalted butter
- 200g (7.05oz) Callebaut 70-30 Dark Couverture 70%
- 110g (3.88oz) whole eggs, at room temperature
- 120g (4.23oz) caster (superfine) sugar
- 130g (4.59oz) brown sugar
- Preheat the oven to 160°C.
- Line 3 standard baking trays with Silpat mats or baking paper.
- Combine the flour, cocoa powder, cream of tartar, bicarbonate of soda and salt in a bowl. Set aside.
- Melt the butter in a small saucepan or the microwave. Once fully melted, stir in the chocolate, and combine until smooth. If the chocolate doesn’t completely melt from the heat of the melted butter, you can apply a little bit more heat.
- Leave at room temperature to cool. In the bowl of a stand mixer fitted with a whisk attachment, place the eggs, caster sugar and brown sugar and whisk for 5-6 mins until pale and light.
- Change to a paddle attachment and add the dry ingredients, until just combined.
- Add in the cooled chocolate and butter mixture and combine. Transfer the mixture into a piping bag fitted with a 12mm plain piping tube. Pipe approximately 30mm discs onto your lined trays, leaving room between to allow for spreading. Bake for 8-9 mins at 160°C until risen and with a cracked on top. Leave to cool on the trays.
*If you can’t get cream of tartar, you can replace it by adding a small amount of lemon juice into the butter.