Whiskey and Smoked Salt Fudge



Line a pan an 8x8 pan with parchment paper.  
Combine chocolate and sweetened condensed milk in a pan over medium heat.  Stir letting the chocolate melt but not completely.  Add whiskey and stir until smooth.  
Pour into pan.  Top with salt to taste.  Let set in fridge then enjoy! 



Tagged: dark chocolate buttons, fudge, whiskey

Warm Chocolate Mini-Cakes


  • 4 ounces Dark Chocolate Buttons
  • 1 cube butter 

  • 2 eggs 

  • 2 egg yolks
1/4 cup sugar 

  • 2 teaspoons flour


Preheat oven to 450°. Melt chocolate and butter together in warm, not boiling, double boiler. Meanwhile beat eggs, yolks, and sugar together with electric beater until light and thick. Beat chocolate and butter together with egg mixture, then quickly beat in flour, until just combined.

Grease and flour 4 four ounce molds, custard cups, or ramekins, and tap out extra flour. Divide the batter among the molds. Bake molds on a tray for 6 to 7 minutes. The center will still be soft. Invert each mold onto a plate and let sit for about 10 seconds. Unmold by lifting up on side of mold. The cake should fall out onto the plate. Serve immediately with fresh whipped cream.

Tagged: dark chocolate buttons

Tuxedo Blondies (Blonde Brownies With White And Dark Buttons)


  • 1 cube softened butter

  • 1 1/2 cups all-purpose flour
3/4 cup brown sugar
1 teaspoon baking powder

  • 3/4 cup granulated sugar

  • 1/2 teaspoon salt

  • 2 large eggs

  • 1 cup (6 oz.) White Chocolate Buttons

  • 2 teaspoons vanilla

  • 1 cup (6 oz.) Dark Chocolate Buttons


Preheat oven to 350°. Beat butter and sugars in a large bowl until blended, then beat in eggs and vanilla until light. Add combined flour, baking powder, and salt. Stir until well blended. Stir in chocolate buttons. Spread evenly into greased 13x9 inch pan. Bake 25 to 30 minutes, or until golden brown. Cool completely on a wire rack before cutting.

Tagged: dark chocolate buttons, white chocolate buttons

Spicy Hot Chocolate


  • 2 cups milk of your choice
  • ½ cup Dark Chocolate Buttons
  • 1 tsp Mexican vanilla (or 1½ tsp. regular vanilla if that’s what you have available)
  • Ground chipotle powder to taste
  • ½ tsp. cinnamon


Sweet, hot, savory, what’s not to love?Heat milk until very hot, but don’t boil, and remove from heat. Quickly whisk in chocolate and keep whisking until smooth and no chocolate lumps remain. Then, stir in vanilla, and add enough chipotle powder to make it pleasantly spicy for you (I used ¼ tsp.). If you want the taste but no spicy heat, try fresh paprika or even smoked paprika, available at most upscale stores that sell spices in bulk. Enjoy immediately! Makes two cups.

Tagged: dark chocolate buttons

Simple Coffee Chocolate Sauce

Chocolate and water don’t like to mix. Why are we doing it here? Just to prove we can, I guess, and to make a smooth, rich chocolate sauce to pour over a torte, a bowl of ice cream, or just to spoon out of the pan (c’mon, we know you do that, too).



Pour the hot coffee over the unmelted chocolate buttons in a Pyrex-type bowl, and whisk like your life depends on it until all is blended and smooth. You may have to heat it for 30 seconds or so in a microwave to keep it melting. Whisk ’til it gets through the "awkward” stage and gets smooth and shiny. Use right away.

Tagged: dark chocolate buttons