Classic Chocolate Recipes Elevated
Apricot Hazelnut Squares
Chocolate Shortbread with Cacao Nibs and Sea Salt
Chocolate-Dipped Coconut Macaroons
Chocolate Cream Roll
Chocolate Sauerkraut Cake
Chocolate Pecan Tart
Orange Chocolate Baklava
Layered Crepe Torte
Mint Basil Chocolate Chunk Ice Cream
Apricot Hazelnut SquaresGround 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 SaltIf 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 CookiesThese 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 MacaroonsThis recipe can easily be converted for use on Passover. These cookies are so delicious and easy to make year round.
Chocolate Cream RollThis 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 CakeThe 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 TartA chocolate lined buttery tart crust filled with caramel, pecans, and cacao nibs, makes a sweet, rich and dressy dessert.
Orange Chocolate BaklavaFrom The Essence of Chocolate: Recipes for Baking and Cooking with Fine Chocolate by Robert Steinberg and John Scharffenberger
Chocolate CaramelsPastry 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 TorteThis 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 CreamCelebrity 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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Welcome to the Scharffen Berger Chocolate Maker classic recipe cookbook which is only available at the Cookbook Cafe.