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Ghirardelli Baking Chocolate Recipes
9/26/2005
Ghirardelli Ultimate Fondue
Three types of chocolate make this classic the ultimate chocolate fondue
(Chocolate) fondue is back! Fondue pots and chocolate fountains are hot sellers once again, offering chocolate lovers a great way a to explore one of today’s hottest culinary trend – dark chocolate.
A real chocolaholic will truly appreciate the richness and intensity of this classic chocolate dessert perfected by Ghirardelli. Ultimate Chocolate Fondue gets its intensity from new Ghirardelli 70% Cocoa Extra Bittersweet Baking Bar, plus Ghirardelli Milk Chocolate Bar and a dose of chocolate liquor.
This chocolate fondue is as simple to prepare as it is to eat. Quality ingredients such as premium baking chocolate, butter, cream and vanilla extract are easily combined and melted to smooth glossy perfection.
Now the fun. What to dip? Firm chilled fruit such as strawberries, blueberries, raspberries, bananas, mangos, apples, pineapples, grapes all work well. Other dipping favorites: chunks of pound cake, marshmallows, biscotti, lady fingers, even pretzels.
Fondue is the ultimate party dessert—dressed up for adults with a port or dessert wine or sweet fun for an older child’s party. (Keep fondue set burner away from young children). Also, chocolate fondue offers no better ending to a romantic dinner for two. Experiment with different intensities of chocolate—bittersweet, semisweet, 60%, 70%. Use darker deeper chocolate with sweeter dipping foods; a sweeter chocolate for dipping foods that are more tangy or savory. Make sure you have enough fondue spears, small forks or long toothpicks (no double dipping!) and lots of napkins – and enjoy!
More recipes at www.ghirardelli.com.
Chocolate Orange Cheesecake
Cheesecake gets rich makeover with chocolate, orange and a shortbread crust
What could make a cheesecake even better? Chocolate, of course! Ghirardelli premium chocolate, makes an appearance in this recipe twice, in the filling and topping, giving a rich chocolate intensity to a not-so-traditional cheesecake. A light citrus flavor and a press-in-the-pan-cookie crust complements the dark chocolate and finishes this cheesecake makeover.
Prepare this recipe in advance—the night before is best to allow this cheesecake to firm up and the flavors to peak.
Start with the simply delicious crust--instead of traditional graham crackers, press crushed shortbread cookies and melted butter into a spring-form pan.
The filling gets its richness from new Ghirardelli 60% Cocoa Bittersweet Chocolate Chips (highest cocoa content chips available nationally)—perfectly balanced sweetness melted and combined with cream cheese, orange juice, eggs and sugar. (These new formulated chips are big, yummy and full of flavor—too good to reserve just for baking).
After baking and cooling the cake is now ready for/the decadent topping. Sour cream, sugar, orange are combined for a slightly tangy, creamy frosting. More dark, rich Ghirardelli 60% cocoa chips are melted and drizzled over the frosting. Bake cake again briefly, cool and place in refrigerator overnight (you will be tempted to eat it now, but the wait will be worth it)
When it’s time to serve, garnish with orange slice or bit of orange zest.
More recipes at www.ghirardelli.com.
Mocha Pots De Crème
Classic chilled chocolate dessert gets a burst of coffee flavor
It doesn’t get much better (or chocolate-y) than this. Six simple ingredients whisked together to deliver maximum flavor in small but oh-so-concentrated servings.
The star of this recipe is 100% pure cocoa (no sugar or additives) – Ghirardelli 100% Cocoa Unsweetened Baking Bar. This premium chocolate (Ghirardelli’s highest cocoa content bar) is melted with cream, sugar and flavored with vanilla (for optimum flavor, use a whole vanilla bean). The cream is tempered with eggs and whisked smooth with strong espresso coffee. Then poured into ramekins and chilled. Rich, thick and creamy smooth—each spoonful is a bite to savor. Chocolate intensity at its best.
Quick and easy to prepare (takes less than 10 minutes), this chocolate classic will surely become a dessert favorite, served for a special occasion or as a deeper, darker alternative to everyday chocolate pudding.
More recipes at www.ghirardelli.com.
Individual Soft Center Cakes
Intense dark chocolate inside and out makes for unforgettable dessert
Here’s a simply elegant dessert with a delightful surprise—a light cake with a soft, center of velvety bittersweet chocolate.
The cake starts with Ghirardelli 60% Cocoa Bittersweet Chocolate Baking Bar. Increased cocoa percentage delivers an intensely rich yet balanced chocolate sensation with more cocoa, creating a deep, smooth flavor – not too sweet, not too bitter. Melts perfectly. Next, eggs, vanilla and sugar are whipped to lightness and then tempered with melted chocolate. A bit of flour folded in is all that is needed to form this light cake. Fill buttered and sugared ramekins with cake batter and bake for 10 minutes. Let cool slightly and unmold onto plate for a simply impressive dessert.
Finish with a dollop of fresh whipped cream, fresh raspberries, sprig of mint or light dusting of powdered sugar. And watch your guests ooh and aah when they bite into the soft gooey chocolate center.
More recipes at www.ghirardelli.com.
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