Strawberry Red Hot Hearts
Yield: 20 pieces
4 T. cream
½ t. cinnamon, ground
1 T. rice syrup
1 T. butter, melted
pinch kosher salt
2½ oz. Bissinger’s Rainforest Alliance CertifiedTM 60% Dark Chocolate, chopped
6 T. strawberry preserves
12 oz. Bissinger’s Rainforest Alliance CertifiedTM 60% Dark Chocolate, chopped
1. Ganache: Warm cream with cinnamon, rice syrup and salt. Whisk in butter and 2½ oz. chopped chocolate. Warm if needed to make smooth. Keep warm.
2. Hearts: In a double boiler under simmering water, warm 2/3 of the 60% chocolate
(ideal temperature between 115-118 ̊F).
3. Remove bowl from double boiler and wipe bottom dry. Whisk in remaining 1/3 of
chocolate. Stir until temperature comes down (ideal temperature between 89-91 ̊F). Keep warm (a heating pad is a great way to do this).
4. Fill molds with chocolate, tap firmly on table and then turn over to empty. Scrape clean. Place in refrigerator for 5 minutes to set shell.
5. Pipe about a teaspoon of preserves in shell then pipe Ganache in shell. Do not fill to top.
6. Pour remaining warm tempered chocolate onto top of mold and scrape to make
bottom of truffles. Place in refrigerator to set.
7. Look at underside of each chocolate shell to see if it has contracted from the mold. If not, allow to set in refrigerator longer. When contracted, turn out to demold.
Milk Chocolate Vinaigrette
Yield: 1 cup
2.5 oz. Bissinger’s Rainforest Alliance CertifiedTM 38% Milk Chocolate, chopped
¼ cup Trebbianno Vinegar (white balsamic)
2 T. Dijon mustard
½ ea. sweet onion, diced & roasted with oil, salt, pepper
½ cup hazelnut oil
½ cup grapeseed oil (olive oil or other neutral oil of choice)
fresh gound white pepper, to taste
water, as necessary to adjust
1. Preheat oven to 400 ̊F. Roast diced sweet onion with oil, salt and pepper until deep golden brown.
2. Melt chopped chocolate in microwave (carefully, 30 seconds at a time, stirring until melted but not hot) or in double boiler. If using double boiler, it is imperative to prevent any moisture from reaching chocolate. Chocolate should not be hot, but just melted. Set aside.
3. Place melted chocolate, vinegar and mustard in blender and puree. Slowly add both oils while blender is mixing. Add a few drops of warm water as it emulsifies to help vinaigrette bind and remain creamy.
4. Season with salt and pepper to taste.
Winter Salad with Pears,King Oyster Mushrooms & Smoked Cherries with Bissinger's Milk Chocolate Vinaigrette
Yield: 4 servings
2 ea. King Oyster mushrooms,split and roasted
2 T. Trebbianno Vinegar (white balsamic)
3 cloves garlic, minced
4 T. grapeseed oil or olive oil
8 oz. washed and dried winter greens: radicchio,endive, frissee, arugula and/or spring mix
¼ cup smoked cherries,
4 oz. Reggiano Parmesan, shaved with vegetable peeler into strips
¾ cup hazelnuts, toasted
salt and white pepper, to taste
1. Preheat oven to 400˚F. Split each mushroom lengthwise. Combine oil, Trebbianno Vinegar, minced garlic, salt and pepper and coat each mushroom. Roast until tender and starts to brown. Begin checking mushrooms after 20 minutes until done. Allow to cool.
2. To assemble: Slice each mushroom half on the bias into small pieces and place all ingredients except parmesan into a large mixing bowl. Drizzle with Bissinger’s Milk Chocolate Vinaigrette (see separate recipe) and gently toss, adding more dressing as necessary to lightly coat. Season with salt and white pepper.
3. Arrange decoratively onto individual plates. Top with shaved parmesan and serve immediately.
Scallops with Coconut & Milk Chocolate Curry
Yield: 4 servings
12 oz. scallops, sea or bay
1½ T. grapeseed oil
1½ T. ginger, minced
4 T. shallots, sliced
1 ea. fresh Serrano chili, sliced
1 T. yellow curry powder
1¼ cup coconut milk
½ cup water
3 oz. Bissinger’s Rainforest Alliance CertifiedTM 38% Milk Chocolate
1 ea. fresh lime
4 T. toasted puffed rice
fresh cilantro, washed and picked
1. Clean and dry scallops. Toss with some of the curry and salt.
2. Measure out the remaining ingredients to have ready.
3. Heat a heavy-bottomed skillet with the grapeseed oil until oil begins to shimmer. Sear the scallops keeping very rare. Remove scallops from pan. Keep pan warm.
4. To the warm pan add the shallots, ginger and chili. Allow to sweat out, careful not to burn or get too dark. Add curry and allow to become aromatic.
5. Deglaze pan with water and coconut milk. Season with salt. Turn heat to low and simmer for a few minutes.
6. Whisk in chocolate, add a squeeze of fresh lime and adjust if necessary.
7. Add scallops back into sauce.
8. Place scallops on plate and top with puffed rice, additional sliced chili and cilantro.
Chocolate Cinnamon Chile Cake
8 oz Bissinger's 75% Dark Chocolate
1 cup Brown Sugar
8 oz Butter, unsalted, room temperature
1/2 cup Flour, all-purpose
4 Eggs, room temperature
1 1/4 tsp Cinnamon
1/4 tsp Cayenne Pepper
Preheat oven to 325 degrees.
Butter and dust with flour a 9" cake pan with sides at least 2" high. Line the bottom with parchment paper.
Melt chocolate in microwave (carefully, 30 seconds at a time, stirring until melted but not hot) or in double boiler.
In a mixing bowl, beat butter and sugar on medium speed for 4 minutes until well blended and lightened in color. Add eggs, one at a time, and beat for one minute after each addition. Reduce speed to low and pour in cooled chocolate. Mix just until blended.
Combine flour, cayenne and cinnamon. Add to chocolate mixture and mix on lowest speed just until blended. Remove bowl from mixer and lightly fold batter together. Pour into prepared pan.
Place on rack in preheated oven. Bake 25-30 minutes until it loses its sheen and rises slightly. Remove from oven and allow to cool on wire rack. Cool completely before removing from pan. Invert to another serving plate to serve right side up or leave as is and dust with cocoa powder or powdered sugar. Serve at room temperature with custard sauce, warmed and thinned orange marmalade (excellent with the spice) or fruit sauce and berries. Serves 8-10.
1 1/2 lbs Softened Cream Cheese
3/4 cup Sugar
15 oz Sour Cream
2 oz Butter
1 tsp Cinnamon
2 cups Chocolate Cookie Crumbs
2 oz Butter
8 oz 60% Bissinger's Chocolate
1 tsp Vanilla
2 tbls Cocoa Powder
Preheat oven to 325 degrees.
Mix 2 cups crumbs with 2 oz butter and 1 tsp cinnamon. Press firmly into bottom and 1" up sides of a 10" springform pan. Wrap foil around outside of pan to keep butter from dripping and to protect while baking in water bath.
Melt chocolate with butter in microwave, 30 seconds at a time, stir and repeat until melted. In a mixing bowl, whip softened cream cheese.
Combine sugar and cocoa, add to cream cheese and mix well. Add eggs. Beat in sour cream, and vanilla. Add chocolate/butter mixture and mix well.
Place in a water bath and bake for 1 hour or until center is mostly set. Turn off oven and set timer for one hour, leaving oven door closed. After one hour, remove from water bath and allow to cool completely before refrigerating. Serves 12.
Raspberry Truffle Brownies
(Adapted from a Baker's Field Guide to Chocolate Chip Cookies, Harvard Common Press)
Makes 32 bars
1 1/4 cups all-purpose flour
1/2 cup sifted cocoa powder
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature, cut into tablespoon-sized pieces
1 1/4 cups granulated sugar
1/2 cup firmly packed light brown sugar
1 tablespoon raspberry eau-de-vie (raspberry liqueur)
1 teaspoon vanilla extract
4 large eggs, at room temperature
3 ounces Bissinger’s 75% Dark Chocolate, finely chopped
1 1/2 cups fresh raspberries
7 ounces Bissinger’s 75% Dark Chocolate
1 teaspoon raspberry eau de vie (raspberry liqueur)
1/2 cup heavy cream
Preheat oven to 350°F. Coat a 13 x 9-inch pan with nonstick spray.
Sift flour, cocoa and salt together into a small bowl to aerate and combine; set aside.
In a large bowl with an electric mixer on medium-high speed, beat butter until creamy, about 2 minutes. Add sugar and brown sugar gradually, beating until light and fluffy, about 3 minutes, scraping down the bowl once or twice; beat in liqueur and vanilla, then beat in eggs. Add about one-third of flour mixture and mix on low speed. Gradually add remaining flour mixture, mixing just until blended. Batter will be thick. Stir in chocolate and spread into prepared pan. Scatter raspberries evenly over brownies and gently press into top of batter.
Bake for about 30 minutes or until bars are slightly puffed and the edges have begun to come away from the sides of the pan. A toothpick inserted in the center comes out with some moist crumbs clinging. Place pan on rack until cool.
Make frosting: place chopped chocolate in a heatproof bowl. Bring cream to a boil in a saucepan over medium heat. Immediately pour over chocolate; allow to sit for a few minutes for heat of cream to melt chocolate, then stir gently until ganache is smooth. Stir in liqueur. Allow to cool at room temperature until thick enough to spread, about the consistency of soft mayonnaise. Spread evenly over brownies using a small offset spatula. Cut into 32 bars (8x4).
May be stored up to 2 days at room temperature in airtight container if unfrosted; eat the same day if frosted.