Rather than blending the chocolate syrup right into the milkshake, thick stripes of syrup are piped from a squeeze bottle down the side of the glass before the milkshake is added, then the shake is stirred to marble the chocolate.
Celebrity chef Elizabeth Falkner enthusiastically embraced SCHARFFEN BERGER Chocolate in its earliest days. Elizabeth's excitement over dessert making leads her to use ingredients we would never have imagined.
For lovers of chocolate ice cream, this is the final word. This dark chocolate ice cream is deeper and richer than any ice cream you can buy. What's especially intriguing is the hint of dark caramel flavor you'll taste beneath the chocolate.
This intensely flavorful sorbet was created by Claudia Fleming, pastry chef at Gramercy Tavern, New York city.
Sicilian gelato is light and refreshing. If you don't have an ice cream maker, you can make an icy granita or fudge pops with the same recipe.
There is nothing to this ice cream beyond the fresh taste of pure cow's milk, cream, and SCHARFFEN BERGER Chocolate. We thought that would be exciting enough. If it isn't, try adding toasted walnuts or almonds in place of some of the chunks.
This recipe is simple but the chocolate flavor — all from cocoa—is deep, clear, and addictive. Wonderfully smooth as well as low in fat, this recipe is ideal for those avoiding dairy products.
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