Purdy’s Chocolates Head Chocolatier, Gary Mitchell, takes us in the Purdy’s Chocolate Test Kitchen and shows us how to make his recipe, English Toffee Cheesecake

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The luxuriously deep flavor of Ghirardelli premium Double Chocolate Hot Cocoa creates the intense, lingering chocolate experience cherished by true cocoa lovers.

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ANOTHER GREAT RECIPE

Versatile Hot Chocolate

3 oz bittersweet  (60-70%) chocolate, chopped into small pieces

1/4 cup water

1/4 cup heavy cream

1/2 cup milk

2 teaspoons light brown sgar

place chopped chocolate in a small heatproof bowl.  Bring water to boil and pour over chocolate pieces, making sure all the chocolate pieces are submerged.  Set aside for about 3 minutes.  While waiting for chocolate to melt, place cream and milk in a medium saucepan and bring mixture to a simmer.  Stir in brown sugar.

whisk chocolate and water mixture until smooth, then pour immediately into milk and cream mixture.  whisking constantly, bring mixture just to a boil.  Divide the hot chocolate among the mugs and serve immediately.

VARIATIONS:

Spiked Hot Chocolate

Add a shot of liquor to your mug of hot chocolate.  Peppermint schnapps, Kahlua, and any orange-flavored liquors work well.  Only add the shot to the mug after you have prepared your hot chocolate, never during the cooking process.

Iced Hot Chocolate

Hot chocolate tastes great chilled.  Bring your hot chocolate to room temperature while it is still in the saucepan.  Once it’s cooled, fill and inc cube tray with some of the hot chocolate and place the rest in a pitcher in the refrigerator.  After the ice cubes are completely frozen, place three or four in a glass.  Shake your pitcher of iced hot chocolate (some chocolate will settle at the bottom of the pitcher), and pour over the ice cubes.

recipes from Chocolate Bar

by Matt Lewis and Alison Nelson

Chocolate Bar: Recipes and Entertaining Ideas for Living the Sweet Life

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Mexican Coffee Liquor Truffle

8 oz. Heavy cream

8 oz. 42 DE corn syrup

2 lbs. Peter’s Ultra Milk Chocolate

1/8 oz. Invertase

Peter’s Broc’ Milk Chocolate

Mexican coffee liquor as desired

Combine the cream and 42 DE corn syrup; then heat until scalded. Whisk in melted Peter’s Ultra Milk Chocolate and mix until consistent. When cooled to less than 130 degrees F add coffee liquor and invertase.   Allow to cool until firm and portion into one-inch balls.  Coat with Peter’s Broc Milk Chocolate.

Yield: Approximately 140 pieces

from Peter’s Chocolate

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