Chocolate Cocoa Deluxe Recipes

HOMEMADE CHOCOLATE WITH COCONUT OIL

Steps:

• Place the coconut oil in a medium microwave-safe bowl. If it's solid, microwave it for 20-30 seconds to melt it.
• Sift the cocoa powder into the melted coconut oil. Use a small rubber spatula to combine.
• Mix in the honey, then the ground almonds.
• Use a spoon to transfer the mixture into a candy silicone mold. Freeze for 20 minutes, until completely set.
• Gently release the chocolate pieces from the mold. Keep the homemade chocolate in the fridge in an airtight container.

COCOA BROWNIES

Steps:

• Preheat the oven to 300 degrees F. Butter and flour an 8-inch square pan.
• In a mixer fitted with a whisk attachment, beat the eggs at medium speed until fluffy and light yellow. Add both sugars. Add remaining ingredients, and mix to combine.
• Pour the batter into a greased and floured 8-inch square pan and bake for 45 minutes. Check for doneness with the tried-and-true toothpick method: a toothpick inserted into the center of the pan should come out clean. When it's done, remove to a rack to cool. Resist the temptation to cut into it until it's mostly cool.

DARK CHOCOLATE HOT COCOA

Steps:

• Heat milk in a saucepan over medium heat until just before boiling, 3 to 4 minutes. Add brown sugar and stir until dissolved, about 1 minute. Stir dark chocolate into milk until melted, 2 to 3 minutes. Remove saucepan from heat and stir cream and cinnamon into milk mixture.

CHOCOLATE COCOA DELUXE

Steps:

• In a small saucepan combine water and chocolate; cook and stir just until boiling. Remove from heat; stir in liqueur or vanilla.
• In a small chilled mixing bowl beat cream with an electric mixer on low to medium speed until soft peaks form (tips curl).
• Top each serving of cocoa with whipped cream; sprinkle with orange peel, if desired.

CREAMY HOT COCOA

Steps:

• Combine the cocoa, sugar and pinch of salt in a saucepan. Blend in the boiling water. Bring this mixture to an easy boil while you stir. Simmer and stir for about 2 minutes. Watch that it doesn't scorch. Stir in 3 1/2 cups of milk and heat until very hot, but do not boil! Remove from heat and add vanilla. Divide between 4 mugs. Add the cream to the mugs of cocoa to cool it to drinking temperature.