Recipes
Chiammaya Total Chocolate Indulgence Chocolate Fudge
1.5 tablespoons butter ( I
use the butter wrapper to grease the pan)
1 cup half-and-half
5 tablespoon corn syrup
2 cups sugar
3/4 Cups Brown sugar
4 ounces CHIAMMAYA Total Chocolate Indulgence
1.5 Tablespoons butter
1 tablespoon vanilla extract
1 cup chopped,
roasted walnuts optional
Grease an 8 by 8-inch pan with the butter wrapper. In a heavy-bottomed saucepan, put 1 1/2 tablespoons of the butter, half-and-half, and corn syrup the sugar, brown sugar and chocolate, . Stir over medium heat with a wooden spoon until the sugar is dissolved and chocolate is melted. Turn up the heat and bring to a boil. Now lower the heat to medium-low and cover for 3 minutes. Remove the lid and insert a candy thermometer into the mix. NOW you just get to watch and do nothing. Don't stir, just let it boil until the thermometer reads 234 degrees F. Now remove the pan from the heat and add the remaining butter. Do not stir. Let the mixture cool for about 10 minutes or until it drops to 130 degrees. Add vanilla, and the nuts if you like them, and mix until well-blended and the shiny texture becomes dull. Pour into the buttered pan. This takes a while and your arm WILL bet tired! Let sit in cool dry area until firm. Cut into 1-inch pieces and store in an airtight container for up to a week.
Aztec Hot fudge sauce
1 cup sugar
3 cups cream
1/4 cup light corn syrup
4 ounces CHIAMMAYA Total Chocolate Indulgence
1/4 cup butter
OPTIONAL: a pinch of chianne pepper
1 tablespoon vanilla extract
Put it all except the vanilla in a pot and bring it to a boil. Cook it until it looks like it's separating. Take it off the heat and add in the vanilla. Pour it all in a blender, cover and blend for 10 seconds to smooth it out. Chill until you are ready to serve. Heat it up in the microwave for 30 seconds or more until it is warm and pour over scoops of ice cream. YUM!
Chiammaya Total Chocolate Indulgence Chocolate Fudge
2 3/4 cups sugar
4 ounces CHIAMMAYA Total Chocolate Indulgence
3 tablespoons butter ( I
use the butter wrapper to grease the pan)
1 cup half-and-half
5 tablespoon corn syrup
1 tablespoon vanilla extract
1 cup chopped,
roasted walnuts optional
Grease an 8 by 8-inch pan with the butter wrapper. In a heavy-bottomed saucepan, pour the sugar, chocolate, 1 1/2 tablespoons of the butter, half-and-half, and corn syrup. Stir over medium heat with a wooden spoon until the sugar is dissolved and chocolate is melted. Turn up the heat and bring to a boil. Now lower the heat to medium-low and cover for 3 minutes. Remove the lid and insert a candy thermometer into the mix. Cook until the thermometer reads 234 degrees F. Now remove the pan from the heat and add the remaining butter. Do not stir. Let the mixture cool for about 10 minutes or until it drops to 130 degrees. Add vanilla, and the nuts if you like them, and mix until well-blended and the shiny texture becomes dull. Pour into the buttered pan. Let sit in cool dry area until firm. Cut into 1-inch pieces and store in an airtight container for up to a week.
1 Pound Chiammaya American or Aztec Blend Chocolate coarsely chopped
1.5 Sticks of butter but into small pieces
1 Cup quality coco powder
Place all ingredients into a heatproof container -- I use a large measuring cup -- and place in the microwave. Set the microwave to 1 minute and 50% power and start the microwave. Stir the mixture and check for lumps or chunks. If things are still pretty solid, Go for 30 seconds at 50% power and stir again. Keep going at 30 second bursts until there are only a few small chunks left, stirring between micro waving. When you get to this point, stir thoroughly until all the chunks are melted.
Now for the hard part. Set the container on the counter and walk away. That's right, walk away. Let it cool to room temperature. You can speed this cooling up by pouring the mixture into a shallow dish line a 9X13 pan, but this just dirties another pan. Let cool at least 2 hours.
Now using a melon baller or small disher -- that's a tiny ice cream scoop -- scoop out the truffles and place on waxed paper or parchment paper. You can roll them into nicer balls at this point but again you'll get messy.
Place the tray of truffles into the refrigerator to get hard. Once they are hard, roll them in coco powder and enjoy.
• 0.75 cup butter
• 4 oz CHIAMMAYA custom crafted chocolate, American Blend
• 4 eggs
• 1.5 cups flour
• 0.5 teaspoon salt
• 1.5 teaspoon vanilla extract (use good vanilla, not artificial vanilla)
• 1.75 cups coarsely chopped walnuts
Preheat oven to 375 degrees F. Grease 9"x9"x2" pan.
Melt butter,and CHIAMMAYA chocolate in a 3 quart, heavy saucepan over low heat. Be Careful not to scorch the chocolate
Remove pan from heat and mix in the Flour, salt, vanilla and nuts, beating well. Pour batter into greased pan.
Bake 35-40 minutes, until brownies just begin pulling away from the sides of the pan. Do not overcook! They always say let cool completely before cutting, but I never can wait!!
• 2 sticks butter
• 4 cups of sugar
• 1 teaspoon vanilla
• 13 oz. jar marshmallow cream
• 1 lb Chiammaya American blend chocolate
• 2-3 cup walnuts
•
In a deep pan, combine cream sugar and chocolate on medium heat, stirring constantly. When combined, add butter and stir until melted. Continue to cook, stirring occasionally until the mixture reaches 238 degrees on a candy thermometer. Add marshmallow cream and stir until well mixed, then add vanilla, stir again, and then add nuts, stirring until well distributed throughout mixture. Pour into a buttered pan (11" x 17"). Let sit for 24 hours, then cut into squares and enjoy!
This cake ALWAYS gets raves! Sinfully chocolaty and rich beyond belief
1 lb Chiammaya
custom crafted chocolate, American blend, finely chopped
1 c minus 1 tablespoon heavy cream
2 T sugar
1/2 c espresso or strong coffee
6 eggs
1/2 c sugar
Preheat oven to 350 degrees.
Butter or spray a 9-inch round pan with vegetable spray. Line bottom with parchment paper - this is important or the cake WILL stick. Have a larger pan ready to serve as a water bath.
Melt the chocolate gently over hot water or in the microwave - 1 minute on 50% power, stir then 30 seconds at 50% stir again. There will be some chunks near the end, keep stirring and the will melt. Resist the temptation to microwave it too long or it will lock up on you and you'll have to start over! Keep warm.
Whip the cream with 2 T of sugar until the mixture forms soft peaks. Set aside.
Whip eggs on high speed in a stand mixer until double in volume. This will take some time, the more you whip it, the better, your patience will be rewarded. Gradually add the 1/2 cup sugar to the eggs, 1 T at a time. Continue whipping until the eggs have tripled in volume. They should have some body.
Pour the coffee into the chocolate and stir until combined. Fold the eggs into the chocolate in three additions. Fold in cream.
Pour the batter into the round pan. Place it in the larger pan. Fill the outer pan with hot water so that it reaches halfway up the side of the cake pan.
Bake for 40-50 minutes. The cake will still jiggle in the center when gently shaken, but you don't want it runny. Cool COMPLETELY on a rack. To unmold, slide small knife around the edges of the cake to loosen from pan. Cover the top of the pan with a Cardboard circle. Invert pan and cardboard together. Remove cake pan and parchment. Place the cake and cardboard circle in a wire rack over a sheet pan and let cool completely.
Chocolate Glaze
8 oz good quality semi-sweet chocolate
1/4 c heavy cream
3 T butter - I prefer salted ( chocolate and salt really do go
well together )
Heat the chocolate, cream, and butter in the top of a double boiler or in the microwave using the technique above. Stir gently until the mixture is completely melted and smooth. Let cool a bit. You want it still pourable, but slightly thick so it will stay on the cake.
Pour over the cooled cake, making sure the top and sides are completely covered.
There will be a lot of chocolate that will fall onto the sheet pan below, that's the cooks treat!
This may be reheated to soften.
Sprinkle with cocoa nibs to add some visual interest and another texture dimension.
This cake is sticky; I find that slicing it with a long piece of waxed dental floss the best. Hold the floss tight and press down through the cake. Then release one end of the floss and pull through the cake. Repeat until the entire cake is sliced.
Makes 14-16 servings. I THINK this will last about 4 days unrefrigerated if you can keep it around that long!
