These thin, crisp, old-fashioned cookies really play well with the flavor of any SCHARFFEN BERGER Chocolate.
Ground hazelnuts, cacao nibs, and apricot jam give these cookies a wonderful fruit and nut flavor and a texture reminiscent of Linzertorte.
Joanne Chang, chef and proprietor of the Flour Cafe in Boston, created these terrific cookies that get their tender centers and crunchy edges from a combination of all-purpose and bread flours.
These deep dark tender biscotti created by celebrity pastry chef, Sherry Yard, are made with white wine, freshly ground coffee beans, and cinnamon!
The big trick to succeeding with these incredible, deep chocolate, brownies is to be sure and stir hard until the batter is smooth and glossy and pulls away from the sides of the bowl.
Culinary Institute of America's chef instructor, Stephen Durfee turned this campfire classic into a tour de force, using our superb chocolate, homemade marshmallows and homemade graham crackers.
These bars are chock full of goodness: 100% whole wheat flour, rolled oats, and, of course, chocolate. We like to think of these as a lunch box snack every mom can feel good about packing. We hope our lunch box gets packed with them, too.
This recipe is from the Tartine (Chronicle Books, 2006), by our friends Elisabeth Prueitt and Chad Robertson, owners of Tartine Bakery in San Francisco.
These thin, elegant cookies are easy to make, but they take some care and patience because they are fragile.
Alice Medrich has been a friend and advisor to SCHARFFEN BERGER from our company's beginning. After testing several brownies recipes, we like these best.
This recipe can easily be converted for use on Passover. These cookies are so delicious and easy to make year round.
These are a little more old fashioned and a little less intense than Robert's fudgy brownies, but they are still very chocolaty.
This is a retro 60's brownie, preferred (13-2) over 'adult brownies' in a taste test done by Marin Day Schools Hills Plaza Dolphin Class, ages 3-5.
These are classic chocolate chip cookies with crisp edges, chewy centers, and lots of chocolate. They are best baked on an ungreased cookie sheet rather than on parchment or a silicone pan liner baking sheet.
These flourless melt-in-your-mouth cookies are light and delicately crisp on the outside--but chocolaty rich and moist within.
These extra big extra thin crispy cookies were created for our original factory store by Alice Medrich, and baked every day by pastry chef Dierdre Davis. We couldn't make enough of them!
Inspired by SCHARFFEN BERGER Natural Cocoa Powder, Alice Medrich created these decadent, soft-centered brownies, with their slightly chewy, candy-like, tops.
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