Chocolate Recipes

                                  Chocolate Fondue

Melt chocolate and cream in top of a double boiler over low heat whisking until smooth. Whisk in liqueur.

Keep sauce warm over moderately low heat (not more than 120 degrees F) during dipping in a fondue pot or in the top of double boiler. Make skewers with bite-sized chunks of fruit, cake and marshmallows or dip individual pieces into the sauce with fondue forks or toothpicks.

Microwave Directions:

Heat chocolate and cream in medium microwave proof bowl at medium power 50% or level 5) for 2-3 minutes, stirring well after one minute then at 30 second intervals until smooth. Proceed as directed.

Cloud Nine Brownies

This recipe was originally created for the Guittard Family Recipes Cooking with Chocolate cookbook and has become a favorite of Gary Guittard, President and CEO of Guittard Chocolate Company.

Preheat oven to 325 Degrees F. Line 8-inch square pan with foil

Melt butter with 1 cup (6oz) white chocolatre in top of double boiler over low heat, stirring constantly until smooth. Remove from heat; set aside.

In large mixer bowl, beat eggs, sugar, vanilla and salt at high speed until very pale and thick, and 2-3 minutes. Blend in melted mixture on low speed. Mix in flour just until combined. Stir in remaining 1/2 cup white chocolate, milk chocolate and dark chocolate. Spread in prepared pan.

Bake 35-40 minutes, or until toothpick inserted in center comes out almost clen. Top will be crusty and browned. Best if allowed to cool overnight (so that the chocolate will set) before cutting into squares.

Microwave Directions:

Heat butter and 1 cup white chocolate in small microwave proof bowl at medium power (50% or level 5) for 1-2 minutes, stirring well after one minute, then at 30 second intervals until smooth. Proceed as directed.

Chocolate Decadence Cake

This is like eating a baked truffle. The addition of liquerurs, nut or fruit garnishes would provide a nice complement to the milk chocolate base.

Preheat oven to 325 Degrees F. Line an 8-inch round cake pan with parchment.

Melt chocolate and water in top of double boiler over low heat, stirring constantly until smooth. Set aside and keep warm.

Beat eggs and sugar on high speed until pale and thick, about 5 minutes. Add melted chocolate and mix on low speed until smooth. Mix in flour just until incorporated. Pour into prepared pan and bake in preheated oven for 45-50 minutes. Top should be puffy and cracked and edges set but center will test wet.

Cool on rack. Loosen cake from pan by running a thin blade around the edges. Invert onto plate. Cake can be served warm for a runny texture, room temperature for a soft texture, or the next day for a firm texture. This cake also freezes well. Cut pieces to desired size using a long bladed knife dipped in warm water, wiped clean and dried before each cut.