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Askinosie Chocolate Opera Cake

Recipes

Beverages

Chilled Sipping Chocolate

Yields 4.5 oz (1 serving)

What You'll Need:
1. 30g Askinosie Sipping Chocolate 
2. 20g Hot Water
3. 60g Half & Half
4. Cocktail Shaker

To Make:
1. Put the chocolate morsels into a small volume glass (A Gibraltar or Cortado would work nicely) and add 20g of hot water.
2. Stir the chocolate/water mixture until all chocolate has dissolved and the mixture has a glassy appearance.
3. Slowly whisk in 60g of Half & Half.
4. After the Half & Half is fully integrated, pour the mixture into a cocktail shaker and shake with 1/4 cup of ice.
5. Shake for about 10 seconds, then strain drink into the small volume glass. Serve!


Cocoa Nib Iced Coffee

Yields approx 1 gallon. Shelf life is approx 1 week.

What You'll Need:
1. 500g freshly roasted, whole bean coffee
2. 500g Askinosie Roasted Cocoa Nibs
3. 500g water

To Make:
1. Set your grinder to the coarsest setting and grind coffee.
2. Pour coffee grounds into a Toddy cold brew station and add 2500g of cold water*
3. Pour 500g of Nibs into a separate Toddy cold brew station and 2500g of cold water.
4. Let each Toddy brew sit undisturbed for 8-10 hours.
5. After 8-10 hours, extract the coffee brew mixture into a gallon-sized pitcher, then extract the Nib brew mixture into the same gallon-sized pitcher.
6. Cocoa Nib Iced Coffee is ready to serve! Keep refrigerated.

*If you’ve never used a Toddy cold brew station before, they’re really quite simple. The coffee grounds are fully integrated with cold water, and will continue to brew for 8-10 hours in the plastic cold brew station. Make sure that the cloth filter is placed in the bottom of the plastic vessel before you start brewing, and that the rubber stopper is placed snugly into the opening at the bottom of the container.


Hot Cocoa Recipes

by Reina Leber, Zingerman's Deli

Hot Cocoa

Better Than Average
Ingredients:
2 tbsp. Askinosie Cocoa Powder
2 tbsp. sugar
10 oz hot milk (160 degrees. Do not boil)

Directions:
Mix the cocoa powder and sugar. Slowly stir or whisk in the hot milk. Makes 2–6 servings.

The Best
Ingredients:
2 tbsp. Askinosie Cocoa Powder
2 tbsp. Demerara sugar (1 tbsp. white sugar, 1 tbsp. brown sugar)
1 pinch sea salt
6 oz hot milk (160 degrees. Do not boil.)

Directions:
Mix the cocoa powder, sugar and salt. Slowly stir or whisk in the hot milk. Makes 2 servings.


Askinosie Chocolate Malt Milkshakes

by Emma Chapman, ABeautifulMess.com

Ingredients:
1, 3 oz Dark Chocolate + Crunchy Sugar Crystals & Vanilla Bean CollaBARation™ Bar, chopped
1 cup milk
6 scoops of vanilla ice cream (or frozen yogurt)
5 tbsp. chocolate malted milk
Optional: whipped cream and chocolate shavings for garnish

Directions:
In a small pot melt together the milk and dark chocolate until just melted. Remove from heat and allow to cool. In a blender combine the ice cream, malted milk and chocolate milk mixture. Blend until smooth. Garnish with whipped cream and chocolate shavings or mini chips. Drizzle chocolate syrup around the edges of glasses, if you want to be fancy!


Hot Cocoa, Tailored

by Laura Silverman, Gluttonforlife.com

Hot Cocoa Tailored

Ingredients:
2 cups + 3 tbsp. best quality whole milk (ideally from pastured cows), divided
2 tbsp. Askinosie Natural Cocoa Powder
2 tsp. Apollonia spice blend
1 tsp. vanilla extract
3 tbsp. rapadura or organic cane sugar
1 pinch sea salt
2–4 marshmallows, optional

Directions:
Pour 2 cups of milk into a small saucepan over medium-low heat. Add sugar and vanilla and heat slowly until steaming. Meanwhile, whisk together 3 tablespoons of milk, cocoa powder and Apollonia in a pitcher or large glass measuring cup to form a smooth paste. Pour steaming milk on top of paste and whisk vigorously to combine. Divide between two small mugs and top with marshmallow, if desired.


Desserts

Chocolate Opera Cake

by Kesha Alexander, sharedsugar.com

Ingredients:
chocolate cake layers
3/4 cup Askinosie Natural Cocoa Powder
2 cups sugar
1-3/4 cup flour
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1/2 cup vegetable oil
1 cup milk
2 teaspoons vanilla
1 cup boiling water
coffee buttercream
3 egg yolks
1/3 cup sugar
1/4 cup milk
1 tablespoon coffee, at room temperature
1/2 teaspoon instant espresso or instant coffee
1 cup (2 sticks) unsalted butter, at room temperature
chocolate charlotte
6 ounces Askinosie Chocolate, chopped in small pieces
1-1/2 cups heavy cream
3 egg yolks
2/3 cup sugar
1/4 cup water
coffee sauce
1/4 cup coffee, at room temperature
1 tablespoon coffee liqueur like Kahlua
chocolate ganache
8 ounces Askinosie Chocolate, chopped in small pieces
6 tablespoon unsalted butter
1/3 cup corn syrup
1/3 cup orange liqueur like Triple Sec
1 cup roasted cocoa nibs

Directions:
make the cake layers
Preheat the oven to 350 degrees. Cut out wax paper the size of three 8 or 9-inch cake pans. Line the pans with the wax paper and butter and flour the bottom and sides of the pan. In a large bowl, sift together the dry ingredients and mix together. In a saucepan, bring 1 cup of water to a boil.

In a large bowl, beat eggs on medium speed with an electric mixer (use paddle attachment if you have the option). Slowly add the oil, milk and vanilla. Beat until well combined. Then add dry ingredients and beat on medium just until combined. Add boiling water and stir by hand until combined. Divide the batter between the three cake pans. The pans won’t appear very full but the cakes will rise in the oven. Bake cakes for 18-24 minutes or until a toothpick comes out almost clean. Try to pull the cakes from the oven before the toothpick comes out clean, a few crumbs on the toothpick are good. Cool cakes on rack. Once completely cooled, run a knife around the edge of the pans and turn the cakes out on to cooling racks.

make the coffee buttercream
While the cakes are baking, you can make the buttercream. In a medium bowl, mix the egg yolks and 1 tablespoon of sugar with an electric mixer until thick and pale. This will take about 5 minutes or more. In a small saucepan, bring the milk just to a boil. Stir in the rest of the sugar, the coffee and instant espresso or instant coffee. While constantly whisking the yolks, pour in 1/3 of the hot milk mixture. Then pour the whole mixture back into the saucepan. Stir the mixture constantly and cook on medium until you seem small bubbles. Remove from heat and pour into a clean mixing bowl and bean on medium to high until the mixture thickens and doubles in size, about 5-6 minutes. Beat in butter one tablespoon at a time until the mixture turns white and fluffy.

make the chocolate charlotte
Melt chocolate in the microwave in 30 second increments; set aside. Whip the heavy cream with an electric mixer until it holds soft-medium peaks.

Place the eggs yolks in a double boiler with water in the bottom pan. Heat yolks over low to medium heat, keeping an eye that they don’t get to hot and scramble. In a small saucepan, bring sugar and water to a boil. Whisking yolks constantly, stir in the sugar syrup. Continue whisking quickly until the mixture thickens. Pour mixture into a medium bowl and mix on medium until it cools to room temperature. Beat in melted chocolate until it is very well combined. Then, using a rubber spatula, fold in the whipped cream until the charlotte is all the same color. Chill until ready to use.

make the coffee sauce
In a small bowl, combine the coffee and coffee liqueur. Set aside.

make the chocolate ganache
In the microwave, melt the chocolate in 30 second increments. Add the butter and stir until well combined. Whisk in the corn syrup and liqueur. Let the mixture stand for 10 minutes before using.

assemble the cake
The easiest way to assemble is by using a spring-form pan lined with plastic wrap. Place one layer of the cake in the spring-form pan. Liberally brush on the coffee sauce. Top evenly with one cup of the mousse. Place the second cake layer on top of the charlotte. Liberally brush the top of the cake with the coffee sauce. Top with 1 to 1-1/2 cups of the buttercream. Stack the third cake layer on the buttercream and liberally brush the cake with the coffee sauce. Chill the cake for 10-15 minutes.

Once the cake is chilled, turn the cake over onto a plate. Pour the ganache over the cake starting in the middle and spreading it out over the cake and down the sides. Spread the ganache evenly on the sides of the cake. Sprinkle the sides and/or top of the cake with roasted cocoa nibs. Chill the cake for at least four hours or overnight. Before serving, brink cake to room temperature. Store the cake in the refrigerator for up to two days.


Flourless Chocolate Walnut Cookies

by Kesha Alexander, sharedsugar.com

Ingredients:
3 cups powdered sugar
½ cup + 3 tbsp. Askinosie Natural Cocoa Powder
½ tsp. good sea salt
3 large egg whites, at room temperature
1 tbsp. vanilla extract
2 cups walnuts, toasted and chopped

Directions:
Preheat oven to 350 degrees. Prepare a baking sheet with parchment paper. The parchment paper is essential in order for the cookies to come off the baking sheet in one piece. In the bowl of a stand mixer fitted with the paddle attachment, add the powdered sugar, cocoa powder and salt. Mix to combine. With the mixer running, in three stages add the egg whites. Then add the vanilla. Mix on medium speed for 5 to 10 minutes, until the mixture becomes slightly thick (batter should not run; don’t under mix). I tend to mix on the longer side because I like my cookies a bit fluffier. Stir in the toasted and chopped walnuts and mix thoroughly by hand. Using an ice cream scoop or large spoon, scoop 2-inch dollops of the batter onto the parchment-lined baking sheet. Place nine dollops per sheet, about 2 inches apart. Place baking sheet in oven and lower the temperature to 320 degrees. Bake for 14–16 minutes. The cookies are done when small cracks appear on the surface. Remove baking sheet from the oven. When cookies are still slightly warm, remove from parchment paper and cool cookies on wire rack. Store cookies in an airtight container for a few days.


Chocolate Amaretto Truffles

by Sherry Page, Culinary Getaways

Ingredients:
8.8 oz chopped Askinosie Chocolate
½ cup heavy cream or creme fraiche
2–3 tbsp. amaretto
Askinosie Natural Cocoa Powder

You will also need:
Saucepan and lid
Chef’s knife
Small bowl
Plate for serving

Directions:
Cut the chocolate into small pieces and set aside. Heat the cream uncovered in a saucepan over medium heat until it is starting to bubble. Remove from heat and add the chocolate. Let it sit covered for 5 minutes. Uncover and stir until creamy. Add the amaretto and stir again to combine. Cover and refrigerate until set (about 2–3 hours). Remove from the refrigerator and let sit at room temperature for about 10 minutes until it is pliable enough to shape. Scoop out a teaspoonful of chocolate and quickly shape with your hands into a small ball. Roll in cocoa powder. When all truffles have been rolled and coated, cover tightly. Refrigerate again until ready to serve. About 30 minutes before serving, place the truffles onto a serving tray to rest at room temperature.

Optional Toppings: Kahlua, champagne, wine, chopped nuts, melted chocolate, coconut, etc.


Missouri Black Walnut-Caramel Tart Topped with Chocolate Ganache

by Feast Magazine

Crust Ingredients:
2½ cups all-purpose flour
2 sticks unsalted butter, chilled, and cut into 1-inch pieces
1 tsp. salt
1 tbsp. granulated white sugar
½ cup ice water, or less depending on dough

Black Walnut-Caramel Filling Ingredients:
1½ cups sugar
¼ cup water
1 stick butter
½ cup cream
2½ cups Missouri black walnuts, coarsely chopped (there should be large chunks)
salt to taste

Ganache Ingredients:
8 oz finely chopped Askinosie Del Tambo 70% Dark Chocolate
1 cup heavy cream

For Garnish:
Coarsely chopped Askinosie chocolate shards

Directions:
In a large bowl or food processor, blend flour, butter, salt and sugar until the mixture resembles coarse pea-sized meal. Be careful not to over-mix. Add ¼ cup ice water and process. Dough is sufficiently hydrated when it stays together when pinched. Add water as necessary to get to this stage. Form the dough into a disk. Dust the dough with flour and chill, wrapped in plastic, for 1 hour. Preheat oven to 400°F. Roll out dough to fit tart pan with removable bottom. Press dough evenly into tart pan. Trim the top edge. Place parchment paper or aluminum foil onto surface of dough and fill to the top with pastry weights or dried beans. Bake 20 to 25 minutes, until golden brown. Let cool. This recipe makes two 9-inch crusts; freeze the second to have on hand the next time you bake. Place sugar and water in a heavy 6- or 8-inch saucepan or deep skillet over medium heat. Cook, gently shaking pan occasionally, until sugar melts. Continue to cook, stirring occasionally and scraping sides with a heat-proof spatula, until mixture turns a deep amber color. Reduce heat to low and carefully add butter and cream. This will splatter, so be very careful. Cook, stirring constantly, until butter melts and mixture is blended evenly. Stir in walnuts and a large pinch of salt, then pour into crust. Allow tart to cool before topping with ganache. Place chopped chocolate in medium mixing bowl. In a small saucepan, bring cream to a boil over high heat (watch that it does not boil over) and pour over chocolate. Wait a few minutes to allow cream to melt chocolate, then blend well. Pour warm ganache over cooled tart. Allow ganache to set in refrigerator, approximately 1 hour. Cut tart into 12 wedges. Place each wedge onto an individual plate, sprinkle with chopped shards of Askinosie chocolate.


Askinosie Chocolate Brownie Pops

by Zoku Quick Pops

Askinosie Zoku Pop

Chocolate Base Ingredients:
¾ cup (6 oz) water
2 oz 70% San Jose Del Tambo, Ecuador Dark Chocolate Bar, chopped
3 tbsp. sugar
3 ½ tbsp. 2% milk
1 tbsp.+ ½ tsp. sweetened condensed milk
1 ½ tsp. water

Quick Shell Ingredients:
⅔ cup (4 oz) 70% San Jose Del Tambo, Ecuador Dark Chocolate Bar, chopped
⅓ cup (2.5 oz) refined coconut oil

Optional Extra Ingredients:
½ cup coarsely chopped pistachios, toasted
1 fudge brownie, chopped into 24 (1" x ¼" x ¼") pieces

Chocolate Base Directions:
In a small saucepan over very low heat, whisk together the ¾ cup water, 2 oz chocolate and sugar until the chocolate has completely melted (do not boil) and chocolate granules have dissolved, about 5 minutes (test by dipping a clean spoon into the mixture; if you don’t see many chocolate specks, it’s ready to come off the heat). Let cool slightly (about 10 minutes). Whisk in the 2% milk, condensed milk, and 1 ½ tsp. water. Refrigerate until cook, whisking occasionally to prevent a skin from forming.

Quick Shell Directions:
In a double broiler over barely simmering water, whisk together the chocolate and coconut oil until the chocolate has completely melted. Remove from heat and let cool completely before applying to pops.

Assembling the Pops:
Insert sticks into popsicle maker molds and pour the chocolate base, pausing to add pistachios and brownie pieces on each side until you reach the top. Let freeze completely, and then remove pops.

Decorate the Pops:
Dip pops into the Chocolate Quick Shell and immediately sprinkle with pistachios. Wait a few seconds for the shell to completely harden and enjoy. Repeat with remaining pops. Yields 6 depending on size of popsicle molds.


Gluten-Free Butter Cookies with Chocolate Hazelnut Filling

by bigsislittledish.com

Cookie Ingredients:
½ cup unsalted butter
⅓ cup granulated sugar
1 large egg
1 and ½ tsp. pure vanilla extract
1 cup rice flour mix (recipe below)
¼ tsp. baking powder
¼ tsp. xanthan gum
⅛ tsp. salt
Askinosie Chocolate Hazelnut Spread

Brown Rice Flour Mix Ingredients:
2 cups brown rice flour
⅔ cups potato starch (not potato flour)
⅓ cup tapioca flour

Directions:
Preheat the oven to 325 degrees and line a baking sheet with parchment paper. Beat the butter and sugar together in a large bowl until it is light and creamy. Add the egg and vanilla and mix until smooth. Add flour, baking powder, xanthan gum, and salt; beat until a soft smooth dough is formed. Shape the dough into a flat square, wrap in wax paper and refrigerate for 30 minutes. Drop half the dough in small mounds across a large sheet of plastic wrap. Fold the plastic over the dough and shape into a long one-inch diameter log. Twist the ends of the plastic and smooth the log by rolling it back and forth on the counter. Repeat with second half of the dough. Refrigerate both logs until well chilled. Using a sharp knife, slice the chilled dough into ¼" slices and place 1" apart on a cookie sheet. Bake 12–15 minutes. Once the cookies have cooled, make sandwiches using the chocolate hazelnut spread.


Chocolate Ganache Truffles

Ingredients:
3.5 bars (300g) any Askinosie Chocolate dark chocolate bar, chopped
6 oz heavy whipping cream
Askinosie Chocolate Natural Cocoa Powder (for dusting)

Directions:
Place chocolate in a large, shallow, and wide, heatproof bowl. In a large, deep, heavy bottomed pan, on medium-low heat, bring heavy cream to a boil.* Turn down the heat and let the cream continue with a slow boil for a full minute. Stir often, making sure the cream does not burn or foam to reach the top of the pan. Immediately take the cream from the heat and pour all over the chopped chocolate all at once. The cream must cover all of it and will melt the chocolate. Briefly mash the large pieces down into the cream with a wire whisk. DO NOT STIR. The mixture should sit for at least 2 to 4 minutes (or more) until the chocolate starts to melt. When the chocolate has somewhat melted, stir the ingredients together with a heatproof rubber spatula. Begin stirring in the center in concentric circles, and gradually widen it towards the edges of the bowl to pull in more chocolate. Do not whip air into it, but mix it thoroughly until combined. Continue stirring from the center out to melt all of the chocolate. Don't overwork the chocolate mixture beyond combining, as it can curdle and turn into a gray, grainy mess. When mixed, the ganache should be smooth and glossy. Press a piece of plastic wrap on the surface to prevent a skin from forming and place it in the refrigerator for 15–30. Ganache should be very firm. Using a teaspoon, scoop out some ganache, roll into a ball between the palms of your hand. Make the shapes no more than ¾- to 1-inch wide in diameter. Work quickly because hands are very warm and will quickly soften the ganache. If ganache becomes soft, chill briefly to harden. Finally, roll truffles in cocoa powder to coat lightly.


Snow-Capped Red Velvet Cookies

by Heart of Gold

Askinosie Snow-Capped Red Velvet Cookies

Cookie Ingredients:
1 stick unsalted butter, softened
1 ½ cups brown sugar
1 tsp. vanilla extract
2 eggs
3.5 oz. 70% San Jose Del Tambo, Ecuador Dark Chocolate Bar, melted
1 ¼ cups flour
2 tsp. baking powder
2 tbsp. red food coloring*
¼ cup sugar
¼ cup confectioner’s sugar

Cookie Instructions:
Preheat oven to 350 degrees. Combine butter, brown sugar and vanilla until fluffy, about 3 to 4 minutes. Add the eggs and melted dark chocolate and beat until smooth. Next add the flour, baking powder, unsweetened cocoa powder and red food coloring and beat until combined. Finally, fold the extra chopped chocolate into the batter. Refrigerate dough for at least 1 hour. After refrigerated, using a cookie dough scoop, form calls and roll into confectioner’s sugar. Place onto cookie sheet lined with parchment paper. Leave at least 2 inches between each cookie, as they will spread. Bake for about 12 minutes or until the edges are set and the center has begun to crack. Allow for cookies to cool on baking sheet.


Chocolate Caramel Tartlets

by David Lebovitz

Chocolate Caramel Tartlets

Chocolate Dough Ingredients:
4 oz unsalted butter, at room temperature
½ cup sugar
1 large egg, at room temperature
½ tsp. salt
½ tsp. vanilla extract
¾ cup all-purpose flour
¼ cup rice flour (or use 1 cup, all-purpose flour, total)
6 tbsp. cocoa powder

Salted Caramel Filling Ingredients:
4 oz (115g) soft, salted butter caramels
3 tbsp. heavy cream

Ganache Ingredients:
4.5 oz (130g) bittersweet chocolate, chopped
6 tbsp. (90ml) heavy cream
flaky sea salt

Directions:
1. To make the tartlet dough, beat the butter and the sugar just until smooth in the stand mixer with the paddle attachment, or by hand. Add the egg, salt, and vanilla, and beat until smooth. In a separate bowl, whisk together the all-purpose flour, rice flour, and cocoa powder, then mix it into the creamed butter.
2. Butter the indentations of two mini-muffin tins with 12 places in each, or one mini-muffin tin with 24 places. Pinch off pieces of dough and roll each into a ¾-inch (2cm) ball. As you work, put the dough balls in the indentations of the muffin tins. Take your thumb and press the dough down in the center of each indentation, then use your thumb to press the dough up the sides. (If the dough is sticky, dampen your thumb very lightly with water or oil.) Freeze the pans of dough for 20 minutes.
3. Preheat the oven to 350ºF (180ºC).
4. Bake the tartlet shells for 8 to 10 minutes, until the dough appear dry and cooked. Remove from oven and use the handle of a wooden spoon to widen and smooth the inside of the little tartlet shells, pressing the dough that’s puffed up somewhat firmly against the sides. Let cool completely, then remove the tartlet shells from the muffin tins—the tip of a paring knife might be needed to help aid them out—and set them on a wire cooling rack.
5. Make the caramel filling by warm the cream with the caramels in a small saucepan over low heat, stirring, until the caramels are melted and the mixture is smooth. Divide the caramel into each of the tartlet shells.
6. Make the chocolate ganache* by heating the cream in a small saucepan. Remove from heat and add the chopped chocolate. Let it sit for a minute, then whisk the chocolate into the cream until the mixture is smooth.
7. Top each tartlet with some of the ganache and take a butter knife or small metal spatula and swipe off the excess. Sprinkle each tartlet with a few grains of sea salt.


Askinosie Chocolate Cupcakes + Chocolate Frosting

by Carrie G.

Askinosie Chocolate Cupcakes

Cupcake Ingredients:
2 cups sugar
2 cups flour
1 stick of butter
½ cup vegetable oil
4 tbsp. (heaping) Askinosie Chocolate Natural Cocoa Powder
1 cup water
½ cup buttermilk*
1 tsp. vanilla
½ tsp. salt
1 tsp. baking soda
2 egg

Chocolate Buttercream Frosting Ingredients:
6 oz 77% Davao, Philippines Dark Chocolate Bar (although any of the Askinosie dark chocolate bars will work well), chopped
6 cups confectioner’s sugar
⅓ cup Askinosie Chocolate Natural Cocoa Powder
2 sticks unsalted butter, room temperature
2 tsp. vanilla extract
¼ cup to ⅓ cup milk

Cupcake Directions:
Preheat oven 350 degrees. Mix sugar and flour together in a large mixing bowl, set aside. Melt butter in a small pan on the stove. Add vegetable oil, cocoa and water. Bring to a boil. Pour cocoa mixture into sugar/flour mixture. Mix with a hand mixer for 5 minutes. Add buttermilk,* vanilla, salt, baking soda and eggs and mix again until thoroughly combined. Divide mixture into cupcake pan, bake for 30–35 minutes. Let cake cool completely before serving.

*Substitution:
If you don’t have buttermilk, use ½ cup of milk and 1 tbsp. apple cider vinegar (preferred) mixed together.

Chocolate Buttercream Frosting Directions:
In a double broiler, melt dark chocolate, stir to help the melting process. While the chocolate is melting, combine cocoa powder, confectioner’s sugar and butter in a large mixing bowl. Beat together until the mixture begins to look crumbly. Stop mixer and add melted dark chocolate. Mix on low to combine. Start adding milk (¼ cup) slowly. More milk may be needed to reach the consistency you desire. Mix in vanilla extract. Makes frosting for about 24 cupcakes or a 9x13 sheet cake.


Askinosie Chocolate Truffle Tarts

Makes 6 tarts

by Tyler Florence

Chocolate Crumble Shells Ingredients:
1 ½ cups fine chocolate wafer crumbs
6 tbsp. melted butter

Truffle Filling Ingredients:
½ cup heavy cream
8 oz Askinosie dark chocolate (about 3 bars), broken into pieces
1 tsp. vanilla extract ¼ cup Askinosie Natural Cocoa Powder, for garnish
6 fresh raspberries, plus extra for serving

Directions:
In a saucepan, bring the cream just to a simmer over low heat. Pour the cream over the chocolate in a bowl and let stand about 10 minutes to melt the chocolate. Add the vanilla and stir until smooth. Set aside to cool for 1 hour at room temperature. Then beat the chocolate at medium speed until it gets thick and light colored. Set aside while you prepare the shells. Use a fork to mix together the chocolate wafer crumbs and butter. Spray the cups of a 6-muffin tin with a vegetable spray. Line the cups with strips of parchment or waxed paper, cut so that they are as wide as the diameter of each cup and long enough to overhang the sides (you’ll need this overhang to remove the tarts). Use the bottom of a small glass to press the crumbs over the bottom and sides of the muffin cups, building the sides up to only about 1 ½ inches. Place a raspberry in the center of each crust and with a pastry bag or small plastic bag with the corner snipped off, fill the tarts with the truffle mixture. Smooth the tops and refrigerate until set, about 2 hours. Sprinkle some Askinosie Natural Cocoa Powder on top of the tarts and top with a raspberry or two.


Bittersweet Chocolate Chunk Cookies

Makes 4 dozen

Askinosie Chocolate Chunk Cookies

Ingredients:
2 ¼ cups flour*

1 tsp. baking soda

¼ tsp. salt

¼ tsp. ground cinnamon

6 oz (1 ½ sticks) unsalted butter, room temperature

¼ cup vegetable shortening

1 ¼ cups sugar*

2 eggs
2 ½ tsp. vanilla*

4 oz Askinosie dark chocolate, melted and cooled

12 oz Askinosie dark chocolate, chopped into ½-inch chunks

1 cup chopped pecans*



Directions:
Preheat oven to 375 degrees. Mix together the flour, baking soda, salt, and cinnamon. With an electric mixer, cream the butter and shortening until light. Beat in the sugar, ¼ cup at a time. Beat in the eggs, one at a time, stir in the vanilla and melted chocolate. Add the flour mixture, one-third at a time, stirring until just blended. Fold in the chocolate chunks and pecans. Drop rounded tablespoons of the dough, two inches apart, onto greased cookie sheets. Bake for 10 to 12 minutes or until firm to the touch. Cool for few minutes on the cookie sheets. Transfer to a wire rack and cool completely.



Alternatives


For flour:

1 ¼ cups flour (King Arthur white unbleached-all purpose flour)

1 cup (King Arthur all-natural whole wheat flour) to equal the 2 cups of flour



For sugar:

¾ cup dark brown sugar

½ cup sugar



For vanilla:

1 ½ tsp. pure Mexican pure extract

1 tsp. Pure Chocolate extract (Star Kay White’s)

Fresh ground nutmeg (about ½ tsp.)



For the nuts addition:

¾ cup shelled pistachios

¾ cup chopped dried apricots

¼ cup Askinosie Roasted Cocoa Nibs in addition to the chopped chocolate


Dark Chocolate Pie with Cocoa Nib Praline

Crust & Cocoa Nib Praline Ingredients:

10 tbsp. (1 ¼ sticks)
½ cup sugar
unsalted butter, melted
¼ cup light corn syrup

¼ cup sugar
1 tbsp. (packed) golden brown sugar
1 tsp. coarse kosher salt
1 tbsp. unsalted butter, room temperature

1 ⅓ cups all purpose flour
1 tsp. coarse kosher salt

¼ cup Askinosie Chocolate Roasted Cocoa Nibs

Chocolate Filling Ingredients:
¼ cup pecans, chopped

6 large egg yolks
2 ¼ cups whole milk, divided
⅔ cup (packed) golden brown sugar

1 tsp. vanilla extract

6 tbsp. Askinosie Natural Cocoa Powder

4 tsp. cornstarch

4 oz Askinosie Chocolate, chopped

3 tbsp. unsalted butter

1 ½ cups chilled whipping cream

3 tbsp. powdered sugar



Crust Directions:

Preheat oven to 350 degrees. Butter 9-inch-diameter glass pie dish. Mix melted butter, sugar, and salt in medium bowl. Add flour and mix until well blended. Press dough onto bottom and up sides of prepared dish; crimp edges decoratively. Bake crust until golden brown and cooked thorough, about 18 minutes. Cool crust completely on rack. Maintain oven temperature.



Cocoa Nib Praline Directions:

Line rimmed baking sheet with parchment paper. Whisk first 5 ingredients in medium bowl to blend. Stir in cocoa nibs and chopped pecans. Drop mixture by tablespoonfuls onto prepared sheet, spacing 1 inch apart. Bake until mixture spreads and is deep golden brown, about 18 minutes (mixture will flow together into 1 piece on baking sheet). Remove from oven; cool completely on sheet. Break praline into irregular pieces or shards. (Can prepared 1 day ahead. Store airtight in singe layer at room temperature.)



Chocolate Filling Directions:

Bring 2 cups milk to simmer in heavy medium saucepan; remove from heat, Whisk egg yolks, brown sugar, vanilla and remaining ¼ cup milk to blend in medium bowl; whisk in natural cocoa powder and cornstarch until smooth. Gradually whisk in hot milk mixture. Return mixture to saucepan. Whisk constantly over medium heat until mixture thickens and boils. Remove from heat. Add chocolate and butter; whisk until melted and smooth. Pour filling into cooled pie crust. Refrigerate until filling is cold and set, about 4 hours (can be prepared 1 day ahead. Cover and keep chilled).

Using electric mixer, beat cream and powdered sugar until soft peaks form. Cut pie into wedges. Serve with whipped cream and praline pieces.



Chocolate Chip Cookies

Makes approximately 60–75 cookies

by Meme (Shawn Askinosie’s Mother-In-Law)

Askinosie Chocolate Chip Cookies

Ingredients:
1 cup butter
½ tsp. salt

1 cup sugar
1 tsp. baking powder

1 cup brown sugar (may cut to ½ cup)
1 tsp. baking soda

2 eggs
2 70% San Jose Del Tambo, Ecuador Dark Chocolate Nibble Bars, chopped
1 tsp. vanilla

2 cups flour

1 or 1 ½ cup oatmeal ground to fine powder
½ cup Askinosie Roasted Cocoa Nibs in blender or food processor
1 or 1 ½ cup chopped nuts




Directions:
Cream butter and sugars. Add eggs and vanilla. Blend flour, oatmeal, salt, baking powder, and baking soda. Add chocolate chips, Nibs, and nuts. Roll into balls and place 2-inches apart on cookie sheet. Bake 8 minutes at 375 degrees.




Frosted Brownies

by Meme (Shawn Askinosie’s Mother-In-Law)

Askinosie Chocolate Frosted Brownies

Brownie Ingredients:
1 ½ cup flour
1 cup melted butter (2 sticks)
1 cup melted butter (2 sticks)

2 cups sugar
4 eggs

½ tsp. baking powder
1 cup (+) nuts

½ tsp. salt
2 tsp. vanilla

½ cup Askinosie Natural Cocoa Powder

Frosting Ingredients:

3 tbsp. butter
2 tbsp. milk

2 tbsp. Askinosie Natural Cocoa Powder
1 tsp. vanilla

½ cup powdered sugar



Brownie Directions:
Mix flour, sugar, baking powder, salt and cocoa. Pour melted butter over dry ingredients. Mix and add eggs, nuts and vanilla. In a greased 13x9x2 pan, bake at 350 degrees for 30 minutes.



Frosting Directions:
Melt butter in medium pan. Stir in cocoa until dissolved. Add powdered sugar, milk and vanilla. Mix well.


Chocolate Pie

by Meme (Shawn Askinosie’s Mother-In-Law)

Askinosie Chocolate Pie

Ingredients:
6 tbsp. Askinosie Natural Cocoa Powder
1 tbsp.flour

4 tbsp. butter
1 cup sugar

2 cups milk
2 egg yolks

2 tbsp. corn starch
1 tsp. vanilla



Directions:
Dissolve cocoa into 2 tbsp. butter. Add milk over medium feat and stir until well-mixed. Mix corn starch, flour and sugar together and slowly add to milk mixture. Cook, stirring constantly until it begins to thicken. Beat egg yolks together. Remove ½ cup of milk mixture and slowly add to eggs and mix. Add to milk mixture while stirring constantly and cook until thick. Add the other 2 tbsp. butter and 1 tsp. vanilla and stir. Pour into 9" baked pie shell. Top with whipping cream, cool whip, or meringue.


Askinosie Chocolate Cake

by Carrie G.

Ingredients:
2 cups sugar
1 cup water

2 cups flour
1/2 cup buttermilk
*
1 stick of butter
1 tsp. vanilla

½ cup vegetable oil
½ tsp. salt

4 tbsp. (heaping) Askinosie Chocolate
1 tsp. baking soda
Natural Cocoa Powder
2 eggs




Directions:
Preheat oven to 350 degrees. Greasse and flour 9x13 pan. Mix sugar and flour together in a large mixing bowl, set aside. In a small pan on the stove melt butter, then add vegetable oil, cocoa and water, bring to a boil. Pour cocoa mixture into sugar/flour mixture. Mix with a hand mixer for 5 minutes. Add buttermilk, vanilla, salt, baking soda and eggs and mix again until thoroughly combined. Pour into baking pan, bake for 30–35 minutes. Let cake cool completely before serving.


* Substitution:
If you don’t have buttermilk, use ½ cup of milk and 1 tbsp. apple cider vinegar (preferred) mixed together.



Soft Chocolate Chip Cookies

by Brenda

Ingredients:
4 ½ cups all-purpose flour
2 tsp. baking soda

2 cups butter, softened

1 ½ cups packed brown sugar

½ cup white sugar
2 (3.4 oz) pkgs instant vanilla pudding mix

4 eggs

4 cups Askinosie Dark Chocolate Bars, chopped
2 cups chopped pecans (optional)



Directions:
Preheat oven to 350 degrees. Sift together the flour and baking soda, set aside. In a large bowl cream together the butter, brown sugar and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the dark chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets. Bake for 10 to 12 minutes depending on the size of your dough. Edges should be golden brown.    


Breakfast

Oatmeal Pancakes with Peanut Butter Maple Sauce and Chocolate Butter

Yields 4 servings

by Kristina Filler

Ingredients:
¾ cup rolled oats
3 tbsp. brown sugar
1 ½ cups flour
3 tbsp. sugar
1 ½ tsp. baking powder
1 tsp. salt
1 ¼ cups milk
2 eggs, separated
3 tbsp. butter, melted, plus more (unmelted) for serving
Maple syrup, for serving
¼ cup natural peanut butter (I used Justin’s)
3 tbsp. maple syrup
1 tbsp. honey
2 tbsp. lukewarm water
½ stick salted butter, softened (you can use unsalted if you prefer a sweeter butter, but I needed the salty to balance the sweet peanut butter sauce)
1 tbsp. + 1 tsp. Askinosie Chocolate Hazelnut Spread
1 tbsp. + 1 tsp. light brown sugar
2 bananas, chopped

Directions:
In a medium bowl, whisk together the flour, rolled oats, brown sugar, baking powder and salt. In another bowl, whisk together the milk, egg yolks and melted butter. Pour the wet mixture into the dry and stir until just combined. Preheat a griddle or large nonstick skillet over medium heat. Meanwhile, beat the egg whites to soft peaks. Gently fold the whites into the batter. Grease the griddle and ladle on ¼-cup portions of batter. Cook on 1 side until bubbles form and the pancakes are cooked around the edges, 1 ½ to 2 minutes. Flip and cook through, 1 minute more. Preheat your oven to 200°. Keep the prepared pancakes warm in the oven while you prepare your toppings. For the Peanut Butter Maple Sauce, mix the peanut butter, maple syrup, honey and water until blended. For the Chocolate Butter, mix the butter, chocolate hazelnut spread and sugar. Note: If you don’t have a microwave, the patience to wait for butter to soften, or a whisk, chop the butter into small pieces. Stick a fork under a stream of hot water, dry it off quickly with a hand towel and mash the butter pieces. Add the chocolate hazelnut spread and sugar and mix until blended. To serve, top the warmed pancakes with a smear of the Peanut Butter Maple Sauce, a dollop of the Chocolate Butter and some sliced bananas. Enjoy!


Mains—Savory

Roasted Cocoa Nib Meat Rub

by Shawn Askinosie

crushed cocoa nibs
small amount of fennel pollen
coarse sea salt


Cocoa Nib Quick Bread (Gluten Free)

by Susan McKenna Grant at La Petraia

Ingredients:
130 grams cocoa nibs
3 eggs
100 grams chestnut honey
50 grams yogurt
20 grams unblanched whole roasted almonds or hazelnuts
1 ½ tsp. cinnamon
⅛ tsp. ground coriander (optional)
¼ tsp. allspice (optional)
1 tsp. baking soda
⅛ tsp. salt
1 cup mixed dried fruit (I use Petraia raisins and our dried mulberries)

Directions:
Preheat your oven to 165° C and prepare 1 loaf tin. Place everything but the dried fruit in a blender and process to a smooth batter. Fold in the dried fruit and transfer to your prepared loaf tin. Bake for 40 minutes or until a cake tester comes out clean.