This torte is quite sophisticated, and also flourless, with loads of ground up unsweetened chocolate folded into egg whites (no yolks) for a uniquely light and nutty texture and huge chocolate flavor.
Instead of flour, this moist dense cake is made with ground almonds that are first toasted for extra flavor.
Recipe by David Lebovitz (from Room For Dessert)
This luxurious, intensely bittersweet chocolate dessert was created by San Francisco Bay Area pastry chef, and chef instructor, Claire Legas.
This simple festive roulade is light yet chocolaty. The flourless cake seems to melt into the cocoa whipped cream filling, which you can also customize with a little coffee, brandy, or rum, to taste.
These thin, elegant cookies are easy to make, but they take some care and patience because they are fragile.
These flourless melt-in-your-mouth cookies are light and delicately crisp on the outside--but chocolaty rich and moist within.
This can be made up to 3 days ahead and refrigerated, but if you use the spices, keep in mind their flavor intensifies over time.
Authentic cocoa tea is made from cocoa sticks, which are 100 percent pure Trinidad cocoa beans ground into a paste with local spices.
Real hot chocolate made with a bar of great chocolate is a dessert unto itself.
Hot Cocoa is versatile. You can make it as lean or rich as you like by choosing nonfat, low fat or whole milk. You can even make hot cocoa with water instead of milk, as though it were coffee, and then add cream and sugar to your taste!
We've always liked the idea of crème de cacao, but the bottled liqueurs available in the United States don't have the pure taste we like. Making this liqueur yourself allows it to really absorb the flavor of chocolate.
To the surprise of everyone but native New Yorkers, egg creams contain no egg. When making an egg cream, it's best to use seltzer with a lot of fizz. Make the syrup (recipe below) and keep it on hand in the fridge.
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.
John Scharffenberger's mom made this recipe a family favorite.
The French answer to chocolate pudding is undoubtedly chocolate mousse. This one is extra rich with egg yolks and cream.
Coffee and chocolate come together in this richly flavored vegan tofu mousse created by Linda Hillel, San Francisco Bay Area cooking teacher and co-author of The Hot Flash Cookbook (Chronicle Books, l997).
Alice Medrich created these soufflés especially for SCHARFFEN BERGER Chocolate. Alice Medrich is a three-time cookbook-of-the-year award winning author and an early friend of SCHARFFEN BERGER Chocolate.
Most people believe that a mousse is sophisticated, but that pudding is cozy and casual. This recipe does away with that notion.
Pour this simple sauce over ice cream or a poached pear, use it to glaze or frost a cake; you can even make truffles with it.
The best simple chocolate sauce is no more than chocolate melted with the liquid of your choice. You can sweeten it (or not!) to your taste and make it thinner or thicker by adding liquid or chocolate.
This thick, rich fudge sauce is delicious warmed and drizzled over your favorite ice cream.
This easy and amazing sauce was developed especially for SCHARFFEN BERGER Unsweetened Natural Cocoa Powder.
Judith Ets-Hokins is a cookbook author and the founder of the former Home Chef cookware Stores in San Francisco.
You can also use this syrup to make and ice cream soda or egg cream.
This rub adds an unexpected, sophisticated flavor to your favorite grilled items the nibs offer a slightly nutty, earthy flavor with slight chocolate overtones. We call for a tri tip roast here, but skirt steak and flank steak work just as well.
This cocoa spice rub works especially well with lamb. Although the smell of this rub is quite chocolaty, the flavor on the grilled meat is very subtle.
Arnon Oren, our first executive chef, created this fresh, memorable dish.
The flavors of olive oil and olives blend seamlessly with the flavor of roasted cacao nibs and each brings out the nutty savory qualities of the others.
Serve these beans as informal finger food or a plated first course. The prosciutto provides enough salt for the dish and the whole thing is most aromatic and delicious while still hot or warm.
This beautiful and tasty fall salad recipe was created by Arnon Oren of Oren's Kitchen in Berkeley, California.
Arnon Oren, of Oren's Kitchen in Berkeley California, created this sweet confection when he was our executive chef. Arnon also served it crushed and sprinkled over a salad of endive, roasted beets, and goat cheese.
Pastry chef Eric Shelton's buttery, chocolate caramels have a full-bodied, deeply satisfying flavor.
Pastry chef Nicole Plue created this rich smooth nutty chocolate confection on a crunchy base using peanuts rather than the traditional hazelnuts.
The flavor of Irish Cream Liqueur melds well with milk chocolate. You can adjust this recipe to taste, according to how subtle—or pronounced — a liqueur flavor you would like in these creamy truffles.
From The Essence of Chocolate: Recipes for Baking and Cooking with Fine Chocolate by John Scharffenberger and Robert Steinberg (Hyperion, 2006).
Created by Alice Medrich, these chocolates have a thin hard shell around a decadently soft center underscored with the warmth and fragrance of a single-malt Scotch.
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