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Classic Chocolate Recipes Elevated


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Classic Chocolate Recipes Elevated
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Cookbook Recipes
Cookbook Recipe
Apricot Hazelnut Squares
 
Cookbook Recipe
Chocolate Shortbread with Cacao Nibs and Sea Salt
 
Cookbook Recipe
Laced Cookies
 
Cookbook Recipe
Chocolate-Dipped Coconut Macaroons
 
Cookbook Recipe
Chocolate Cream Roll
 
Cookbook Recipe
Chocolate Sauerkraut Cake
 
Cookbook Recipe
Chocolate Pecan Tart
 
Cookbook Recipe
Orange Chocolate Baklava
 
Cookbook Recipe
Chocolate Caramels
 
Cookbook Recipe
Layered Crepe Torte
 
Cookbook Recipe
Mint Basil Chocolate Chunk Ice Cream
 

Cookbook Recipe
Apricot Hazelnut Squares
Ground hazelnuts, cacao nibs, and apricot jam give these cookies a wonderful fruit and nut flavor and a texture reminiscent of Linzertorte. (Recipe from The Essence of Chocolate: Recipes for Baking and Cooking With Fine Chocolate (Hyperion, 2006) By John Scharffenberger and Robert Steinberg.)

Cookbook Recipe
Chocolate Shortbread with Cacao Nibs and Sea Salt
If you like salt with your chocolate, this will be your favorite cookie, hands down. While other shortbread may have a hint of salt, these are salty with a hint of sweetness. Nibs and sea salt are an ideal combination—the nibs add crunch and the sea salt brings out the deep cocoa flavor. Only Elizabeth Falkner could come up with a cookie this hedonistic. Try a variety of salts with this shortbread. Choose finer salt crystals for a more subtle approach, or coarse sea salt if you want a shock of salt. You can also garnish the top of each baked cookie with a few grains of salt or set out small bowls of different salts and let your guests choose their favorite.

Cookbook Recipe
Laced Cookies
These thin, crisp, old-fashioned cookies really play well with the flavor of any SCHARFFEN BERGER Chocolate. (Recipe adapted from The Essence of Chocolate: Recipes for Baking and Cooking With Fine Chocolate (Hyperion, 2006) By John Scharffenberger and Robert Steinberg.)

Cookbook Recipe
Chocolate-Dipped Coconut Macaroons
This recipe can easily be converted for use on Passover. These cookies are so delicious and easy to make year round.

Cookbook Recipe
Chocolate Cream Roll
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.

Cookbook Recipe
Chocolate Sauerkraut Cake
The addition of sauerkraut to this cocoa-based chocolate cake provides an attractive texture, especially when made in a bundt pan. The flavor of the sauerkraut is undetectable. Top with this easy glaze for a delicious, everyday cake.

Cookbook Recipe
Chocolate Pecan Tart
A chocolate lined buttery tart crust filled with caramel, pecans, and cacao nibs, makes a sweet, rich and dressy dessert.

Cookbook Recipe
Orange Chocolate Baklava
From The Essence of Chocolate: Recipes for Baking and Cooking with Fine Chocolate by Robert Steinberg and John Scharffenberger

Cookbook Recipe
Chocolate Caramels
Pastry chef Eric Shelton's buttery, chocolate caramels have a full-bodied, deeply satisfying flavor. From The Essence of Chocolate: Recipes for Baking and Cooking with Fine Chocolate by John Scharffenberger and Robert Steinberg (Hyperion, 2006).

Cookbook Recipe
Layered Crepe Torte
This is a traditional Hungarian torte made delicate crepes stacked with layers of jam, ground nuts, and chocolate. The crepes can be made a day ore even weeks ahead and frozen. Or, you can assemble and freeze the whole dessert ahead of time. (From The Essence Of Chocolate: Recipes For Baking And Cooking With Fine Chocolate (Hyperion 2006) By John Scharffenberger and Robert Steinberg)

Cookbook Recipe
Mint Basil Chocolate Chunk Ice Cream
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. Her addition of fresh basil and spinach to mint chip ice cream makes the old standard suddenly seem lack luster. If you like cilantro, Elizabeth suggests adding a handful with the spinach.

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Apricot Hazelnut Squares
Ground hazelnuts, cacao nibs, and apricot jam give these cookies a wonderful fruit and nut flavor and a texture reminiscent of Linzertorte. (Recipe from The Essence of Chocolate: Recipes for Baking and Cooking With Fine Chocolate (Hyperion, 2006) By John Scharffenberger and Robert Steinberg.)


Chocolate Shortbread with Cacao Nibs and Sea Salt
If you like salt with your chocolate, this will be your favorite cookie, hands down. While other shortbread may have a hint of salt, these are salty with a hint of sweetness. Nibs and sea salt are an ideal combination—the nibs add crunch and the sea salt brings out the deep cocoa flavor. Only Elizabeth Falkner could come up with a cookie this hedonistic. Try a variety of salts with this shortbread. Choose finer salt crystals for a more subtle approach, or coarse sea salt if you want a shock of salt. You can also garnish the top of each baked cookie with a few grains of salt or set out small bowls of different salts and let your guests choose their favorite.


Laced Cookies
These thin, crisp, old-fashioned cookies really play well with the flavor of any SCHARFFEN BERGER Chocolate. (Recipe adapted from The Essence of Chocolate: Recipes for Baking and Cooking With Fine Chocolate (Hyperion, 2006) By John Scharffenberger and Robert Steinberg.)


Chocolate-Dipped Coconut Macaroons
This recipe can easily be converted for use on Passover. These cookies are so delicious and easy to make year round.


Chocolate Cream Roll
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.


Chocolate Sauerkraut Cake
The addition of sauerkraut to this cocoa-based chocolate cake provides an attractive texture, especially when made in a bundt pan. The flavor of the sauerkraut is undetectable. Top with this easy glaze for a delicious, everyday cake.


Chocolate Pecan Tart
A chocolate lined buttery tart crust filled with caramel, pecans, and cacao nibs, makes a sweet, rich and dressy dessert.


Orange Chocolate Baklava
From The Essence of Chocolate: Recipes for Baking and Cooking with Fine Chocolate by Robert Steinberg and John Scharffenberger


Chocolate Caramels
Pastry chef Eric Shelton's buttery, chocolate caramels have a full-bodied, deeply satisfying flavor. From The Essence of Chocolate: Recipes for Baking and Cooking with Fine Chocolate by John Scharffenberger and Robert Steinberg (Hyperion, 2006).


Layered Crepe Torte
This is a traditional Hungarian torte made delicate crepes stacked with layers of jam, ground nuts, and chocolate. The crepes can be made a day ore even weeks ahead and frozen. Or, you can assemble and freeze the whole dessert ahead of time. (From The Essence Of Chocolate: Recipes For Baking And Cooking With Fine Chocolate (Hyperion 2006) By John Scharffenberger and Robert Steinberg)


Mint Basil Chocolate Chunk Ice Cream
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. Her addition of fresh basil and spinach to mint chip ice cream makes the old standard suddenly seem lack luster. If you like cilantro, Elizabeth suggests adding a handful with the spinach.


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Cookbook Recipe
Classic Chocolate Recipes Elevated

FREE

Join us as we take your favorite classic dessert recipe with a delicious new spin! If you love these recipes... post a review and share which recipes you loved the best!


Cookbook Recipe
Classic Chocolate Recipes

FREE

Welcome to the Scharffen Berger Chocolate Maker classic recipe cookbook which is only available at the Cookbook Cafe.