We’re hoping to put together a few recipes for the blog. It’s just really difficult to put together the photography while simultaneously running a factory. To hold you over here are a few recipes.

A lot of people think cacao is just for deserts. But our cacao nibs can be used in many other means. So our first recipe is a savory one.

This recipe is from the London Times. It’s for Porcini and Chocolate Risotto. If you are going to use our single origin cocoa nibs I’d suggest adding them when you add the rice rather than at the end as you would for adding chocolate. (Just my personal variation to the recipe – but try it either way)

Our next recipe link is to a recipe of Cacao Nib Cookies. The blog author used our Madagascar Cocoa Nibs.

Have a favorite recipe using our chocolate or nibs? Please email it to Clark@amanochocolate.com.

Finally we have a recipe our salesperson Rick sent me. It’s called a Fallen Chocolate Cake. It has a very nice raspberry sauce. So be sure to try it when raspberry season is around. If you don’t have raspberries (probably the case this early in spring) feel free to substitute other berries you may have. Also try substituting lime juice in place of the lemon juice. Just make sure you use actual limes or lemons. (Don’t use the cheap stuff in the plastic bottles that they sell at grocery stores – actual lemons are much cheaper and make a huge difference in flavor)

Here’s the recipe for the cake. For the chocolate I’d suggest using either our Madagascar or Jembrana. The Jembrana in particular is my favorite chocolate to cook with. Our chocolate is also available in bulk form for easy melting.

Cake
12 ounces chocolate (6 bars)
1 cup unsalted butter
1 cup white sugar
½ cup flour
6 large eggs

Raspberry Sauce
4 cups fresh raspberries
½ cup sugar
2 tsp fresh lemon juice

For preparing ramekins
2 Tbs unsalted butter
2 Tbs flour

First make the sauce. Bring the berries and sugar to a boil over high heat. Continue to cook, stirring, until the sugar has completely dissolved. Remove from heat and stir in the lemon juice. Take half the sauce and puree it. (Usually a food processor is good for this) Mix the pureed sauce with the rest of the sauce and refrigerate.

Preheat your oven to 350° F. Butter and flour six ramekins.

Melt the chocolate over a double boiler.

If you don’t have a true double boiler take a small saucepan and fill it with about an inch of water. Place a bowl large enough to sit on top of the saucepan. Ensure that the bowl is sitting loose enough that steam can get out. (Otherwise you’ll be creating a dangerous pressure cooker) Raise the temperature so the water is simmering. The steam from the boiling water will heat the bowl and melt the chocolate without burning it. Make sure you don’t run out of water and make sure you don’t get any water in the chocolate!

Beat the eggs, flour and sugar together until fluffy. (About 4 – 5 minutes) Slowly add the melted chocolate and beat slowly.

Pour the batter into your ramekins leaving enough room for expansion. (Say about 2/3rds the way to the top)

Bake 15 minutes. The batter should have puffed up, much like a souffle.

Run a knife around the edges to remove.

You can serve it just with the sauce or add a little bit of thick cream or even ice cream.

(Sorry I don’t have any pictures — we’ve been so busy with the new bars I just haven’t had time)