Recipes

Cocoacraft Cream Cheese Cupcakes

Makes 18

Ingredients
175gm Cocoacraft 70% Bittersweet Chocolate Couverture, chopped into bits
¼ cup Cocoacraft Rich Dark Cocoa Powder
1 egg
175gm cream cheese
1 and 1/3 cup plus 2 tbsp sugar
1 ½ cup flour
Salt
1 tsp baking soda
1 cup water
1/3 cup vegetable oil
1 tbsp vinegar
1 tbsp vanilla extract
½ cup chopped walnuts

Process
Beat the cream cheese in a bowl until smooth. Add the egg, ½ cup of sugar and a pinch of salt. Continue beating the mixture until smooth. Now mix in the Cocoacraft 70% Bittersweet Chocolate Couverture pieces.
In another bowl, sift together the flour, 1 cup of sugar, Cocoacraft Rich Dark Cocoa Powder, baking soda and ½ teaspoon of salt.
In a separate bowl, first mix the water, oil, vinegar and vanilla extract and then add to the dry mixture. Beat until smooth. Spoon the batter into paper-lined muffin trays/cups, filling each cup about one third full. Place a large teaspoonful of the cheese mixture on top of the batter in each cup.
Mix the chopped walnuts with the remaining sugar and sprinkle on top of each cupcake.
Bake in a preheated (180°C) oven for 35 minutes, or until a tester inserted in the centre of a cupcake comes out clean. Remove the cupcakes from the pans to cool on racks.

Cocoacraft Double Chocolate Brownie Cupcakes

Makes 24

Ingredients
125 gm Cocoacraft 85% Bitter Chocolate Couverture
250 gm butter
1 ½ cups almonds, walnuts or cashew nuts, finely chopped
1 ¾ cups sugar
1 cup flour
4 eggs
1 tsp vanilla extract
2 cups Chocolate Vienna Icing (Given below)

Process
Melt the Cocoacraft 85% Bitter Chocolate Couverture and butter over very low heat. Add the nuts and stir until they are coated with the chocolate. In a separate bowl, combine the sugar, flour, eggs and vanilla extract. Mix the ingredients well but do not beat. Carefully fold in the chocolate mixture and pour into a muffin tray lined with paper cups. Bake in a preheated oven (160°C) for 25 to 30 minutes, or until a tester inserted in the middle of each cupcake comes out slightly moist but clean. Make sure not to overcook or they will become dry. Cool the brownie cupcakes in the pans for five minutes before turning them out onto a rack to cool completely. Cover and decorate with Chocolate Vienna Icing (Given below)

Chocolate Vienna Icing
Beat 125 gm butter until creamy. Sift 2 ½ cups icing sugar and blend 3 tbsp Cocoacraft Rich Dark Cocoa Powder with 3 tbsp hot water until smooth. Add the icing sugar to the butter alternately with sufficient cocoa mixture to spreading consistency.

Cocoacraft Chocolate Chip Cookies

Makes around 70

Ingredients
175g Cocoacraft 70% Bittersweet Chocolate Couverture, chopped into bits
12 tbsp softened butter
1 cup firmly packed light brown sugar
½ cup granulated sugar
2 eggs, lightly beaten
2 ¼ cups four
½ tsp salt
1 tsp baking soda
1 ½ tsp vanilla extract
1 cup chopped nuts

Process
Cream the butter and sugars together. Add the eggs, sift together the dry ingredients and then add them to the mixture. Mix in the vanilla extract, nuts and Cocoacraft 70% Bittersweet Chocolate Couverture bits. Scoop out the cookie dough and drop onto baking sheets/trays. Bake in a preheated oven (190°C) for 10 to 12 minutes, or until the cookies are firm and light brown.

Cocoacraft Dark Chocolate Mousse

Serves 4 to 6

Ingredients
250gm Cocoacraft 52% Dark Chocolate Couverture, chopped into bits
30gm butter
4 tbsp water
5 eggs, yolks separated from whites
1 tbsp rum

Process
Put the Cocoacraft 52% Dark Chocolate Couverture in a saucepan with butter and water. Cook over a very low heat until the mixture becomes a smooth paste. Take the saucepan off the heat and beat in the egg yolks, one at a time using a wooden spoon. Beat the egg whites until you get stiff peaks and then gently fold them into the chocolate mixture. Pour the mousse into a deep bowl or spoon into individual glasses/bowls and leave to chill and set overnight in the fridge. For additional flavour, you can mix in finely chopped roasted almonds or chopped candied orange peel.

Cocoacraft Rich Dark Chocolate Fudge Cake

Ingredients
2/3 cup Cocoacraft Rich Dark Cocoa Powder
125 gm butter
1 cup sugar
2 eggs
1 tsp vanilla extract
½ cup hot water
2 tsp vinegar
1 cup milk
1 ¾ cup flour
1 tsp baking powder
1 tsp baking soda
A pinch of salt

Process
Beat butter until creamy, then add the sugar, eggs and vanilla and beat until light and fluffy. Blend the Cocoacraft Rich Dark Cocoa Powder with the water to make a smooth paste. Gradually add this to creamed mixture. Add the vinegar to milk and set aside for 10 minutes.
Sift together the flour, baking powder, baking soda and salt and add to creamed mixture alternately with the sour milk. Stir lightly but well and pour into two greased 20 cm (8 in) cake tins and bake in a moderate oven for 30 minutes or until tops spring back when lightly pressed.
Cool in tins for 10 minutes then turn out and allow to completely cool. Fill and ice with Chocolate
Vienna Icing. Decorate with chocolate curls if desired.

Chocolate Vienna Icing
Beat 125 gm butter until creamy. Sift 2 ½ cups icing sugar and blend 3 tbsp Cocoacraft Rich Dark Cocoa Powder with 3 tbsp hot water until smooth. Add the icing sugar to the butter alternately with sufficient cocoa mixture to spreading consistency.

Cocoacraft Black Forest Cherry Cake

Ingredients
50 gm Cocoacraft Rich Dark Cocoa Powder
50 gm Cocoacraft 52% Dark Chocolate chips
750 gm cherries, stoned
300 gm sugar
4 eggs, yolks separated from whites, whites stiffly beaten
6 tbsp water
125 gm butter
200 gm flour
50 gm corn flour
1 tsp baking powder
1 to 2 tbsp rum
½ litre double cream, whipped and slightly sweetened with sugar

Process
In a bowl, beat together 250 gm sugar, egg yolks and water for 20 minutes or until the mixture
is foamy. Melt the butter and add it to the mixture, stirring well. Sieve the flour with corn flour, baking
powder and cocoa and slowly add to the yolk mixture, stirring well. Stir the beaten whites into the
mixture. Pour this batter into a cake tin and bake in an oven preheated to 180°C for 45 minutes or until the cake shrinks slightly from the sides of the tin and a skewer inserted in the centre comes out clean.
Leave the cake to cool, then slice the cake horizontally in three. The bottom layer should be soaked with rum, and the cherries placed upon it, along with the remaining sugar. Cover with whipped cream and add the second layer of cake. Add another layer of cream and put on the top layer of cake. Finally, the cake should be covered with cream and sprinkled with chocolate shavings/curls.

Cocoacraft Hot Chocolate

Ingredients
2 to 3 tsp Cocoacraft Rich Dark Cocoa Powder
1 cup milk
2 tbsp sugar
1/4 tsp vanilla extract (optional)
A pinch of salt (optional)

Process
Mix the sugar, Cocoacraft Rich Dark Cocoa Powder, salt and vanilla extract in a mug. Gradually add hot milk to the cocoa mixture and stir until well blended. Serve hot.

Cocoacraft Spiced Hot Chocolate

Ingredients
4 tbsp Cocoacraft Rich Dark Cocoa Powder
2 cups milk
2 sticks cinnamon
1 vanilla bean
A pinch of nutmeg powder

Process
Boil the milk on a low heat along with the cinnamon and vanilla bean until the flavours are infused.
Mix in the Cocoacraft Rich Dark Cocoa Powder and sugar and stir well. Add the nutmeg and drink hot.

Cocoacraft Triple Chocolate Pancakes

Makes around 30

Ingredients
1 cup Cocoacraft 52% Dark Chocolate Couverture, chopped into small bits
1/3 cup Cocoacraft Rich Dark Cocoa Powder
Cocoacraft Dark Chocolate Syrup
1 and 2/3 cups flour
2 teaspoons baking powder
¼ teaspoon salt
1/3 cup sugar
2 eggs
2 teaspoons vanilla extract
5 tbsp butter, melted, cooled
1 and ¼ cups (plus ¼ cup) milk

Process
Sieve the flour, Cocoacraft Rich Dark Cocoa Powder, baking powder, salt and sugar over a large mixing bowl. Add the Cocoacraft 52% Dark Chocolate Couverture bits to the dry ingredients. In a second bowl, beat together the eggs and vanilla extract. Add butter, then milk and continue to mix. Pour the liquid mixture over the dry ingredients and blend thoroughly.
Heat a non stick pan, brush with a little melted butter and pour a large spoon of the batter. Cook until the edges become dry and you start to see bubbles on the surface. Turn gently and cook for another minute on the other side. Serve with Cocoacraft Dark Chocolate Syrup.

Cocoacraft Rich Dark Chocolate Ice Cream

Ingredients
150 gm Cocoacraft 70% Bittersweet Chocolate Couverture
½ cup Cocoacraft Rich Dark Cocoa Powder
1 cup sugar
1 ½ cups heavy cream
1 cup milk
3 large egg yolks

Process
Chop the Cocoacraft 70% Bittersweet Chocolate Couverture into bits and set aside. In a heavy saucepan, whisk together the sugar and Cocoacraft Rich Dark Cocoa Powder until smooth and whisk in the cream and milk. Bring the mixture to a boil while stirring occasionally. In a bowl, beat the egg yolks until smooth. Add the hot cream mixture to the beaten egg yolks in a slow stream and continue whisking. Pour the mixture into a saucepan and cook over low heat, stirring constantly. When it reaches a temperature of 75°C, take off the heat. Mix in the Cocoacraft 70% Bittersweet Chocolate Couverture bits and whisk well until the chocolate melts. Pour into a clean bowl and leave to cool. Then cover the bowl with plastic wrap and place in the freezer to chill for at least 3 hours.