70% Cocoa content. Love poem inside. Strong, bittersweet Belgian dark chocolate crafted primarily from African cocoa beans and a small amount of Caribbean coco beans. Intense, well-rounded cocoa flavors melt smoothly in your mouth then transition to a pleasant cocoa aftertaste. Made in Boulder, CO with Belgian chocolate.
Vivani premium organic dark chocolates are pure sensual pleasure. Vivani only uses carefully selected ingredients from 100% organically controlled suppliers. No emulsfiers are used in this production process so Vivani contains NO SOY LECITHIN. These premium quality dark chocolate bars are made with top quality cocoa beans, real bourbon vanilla, and organic ingredients. No genetically engineered ingredients are used. Each bar has a high cocoa content. This fine chocolate bar, is a great treat for dark chocolate lovers.
Each bag has 28.15 Ounces of delicious Ghirardelli Chocolate Squares ~ Approximately 55 Assorted squares. Assortment includes Milk Chocolate with Caramel, Dark Chocolate with White Mint, Solid Milk Chocolate, and Milk Chocolate with Peanut butter Filling. Makes a great holiday gift. Perfect for the special chocolate lover in your life
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ANOTHER GREAT RECIPE
Breakfast Croque
Ingredients:
2 bananas
juice of half a lemon (or lime)
12 slices of white bread
butter
8 breakfast slices in milk or dark chocolate
Preparation: Cut the bananas into thin slices and sprinkle with the lemon juice. Remove the crusts from the bread and cut them so that they are nice and neat. Place a few slices of banana onto a slice of bread and cover with a chocolate slice. Repeat this with another slice of bread, a layer of banana, another chocolate slice and a final layer of banana. Finish off with a final slice of bread. Butter the top and bottom slices of bread on the outside and toast the croque in a sandwich grill until the bread on the outside is a nice golden toasted colour. Serve immediately.
Tip . You can try a variant using French Toast. For this, beat up an egg and mix it with milk, a sachet of vanilla sugar and a few drops of vanilla essence. Dip a few slices of white bread into this mixture and fry it on both sides in a frying pan until nice and golden brown. Remove from the pan and cover your French Toast with a layer of banana slices. Cover generously with chocolate slices and finish off with yet another layer of banana and a slice of French Toast. Warm in a preheated oven (100 degrees C) for a minute and serve immediately.
4 servings, 10 minutes + 5 minutes for baking
recipe from Callebaut
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
