Recipes

Tempering Chocolate

Posted by Van Glass on

Directions Chocolate tempering is not easy to learn, and can sometimes be frustrating. Some people even resort to using confectioners' coatings (a.k.a., almond bark, imitation chocolate, pastel coatings, etc), but real chocolate tastes better.  So, if you want to melt and re-solidify chocolate for molding and dipping, you'll have to learn chocolate tempering. This can be done by a pro without a thermometer, but I'd recommend that you get a small one with a stem that has no greater than two degree gradations. Warnings Never get water or steam in chocolate. Never get it too hot (above 115°F for milk...

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Carol Vanlue’s Espresso Stout Chocolate Brownies

Posted by Van Glass on

Ingredients 1 cup unbleached all-purpose flour    3/4 cup unsweetened Sunrise Baking Cocoa 1/4 teaspoon salt 6 tablespoons unsalted butter 8 ounces Extra Dark Chocolate Buttons 3/4 cup White Chocolate Buttons 4 large eggs 1 cup sugar 1-1/4 cups (10 ounces) Oakshire Overcast Espresso Stout at room temperature 1 cup chopped Dark Chocolate Buttons Directions Preheat the oven to 375 degrees F. Grease a glass 9 x 13-inch baking pan.  In a medium bowl, whisk together flour, cocoa powder, and salt until evenly combined. Set aside. Microwave butter, bittersweet chocolate, and white chocolate buttons until melted. ...

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Brownie Truffles

Posted by Van Glass on

Ingredients  8 ounces Dark Chocolate Buttons 
 3 large eggs 3/4 cup sifted all-purpose flour 6 tablespoons unsalted butter (soft) 3/4 cup sugar 
 24 ounces Dark Chocolate Buttons for dipping Directions Preheat oven to 350°, and butter a 9x12 baking pan. Line it with waxed paper and butter and flour the paper.  In the top of a double boiler, over hot but not boiling water, stir and melt the 8 oz. chocolate and butter, and set aside. Beat eggs with sugar until very creamy, about 2 minutes. Gradually fold together the chocolate and flour into the...

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Brown Sugar Chocolate Sauce

Posted by Van Glass on

Ingredients 1 cube butter 1/4 cup Sunrise Baking Cocoa 1 cup brown sugar 2/3 cup heavy whipping cream 1 tsp real vanilla Directions Melt butter in a heavy-bottomed saucepan.  Add sugar and whisk over medium heat until combined and thickened, about 2 minutes.  Whisk in the cream and the cocoa and turn down heat until mixture is just bubbling, and cook, whisking often, for two more minutes.  Remove from stove and stir in vanilla.  That’s it.  Use it right away, or refrigerate and reheat before serving.

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