1 Jar of marshmallow cream
1.5 bags of Guittard dark chocolate
3/4 pound of bulk Peter’s Caramel
3/4 cup peanuts
1 bag of Guittard milk chocolate
In a microwave safe bowl, microwave the chocolate in 30 second intervals to avoid scorching. In another microwave safe bowl, melt the caramel in 30 second intervals. (CAREFUL! HOT HOT HOT!)
Mix the first 4 ingredients together. Spread the mixture on a greased cookie sheet and lay flat. When cool cut into 1 inch by 2 inch squares. Dip the squares into melted Guittard milk chocolate using the dipping tool. Set on wax paper in the refrigerator to cool.
Enjoy!
Berries with Warm Dark Chocolate Ganache
2 cups cut strawberries
1 cup raspberries
1 cup blueberries
1 bag of Guittard dark chocolate
1/2 cup heavy cream
1/2 tsp Bourban Vanilla Extract
Rinse berries and pat dry. Mix berries and divide in 8 dishes.
In a microwave bowl melt dark chocolate in 30 second intervals. Add lukewarm cream. Stir until smooth; mix in vanilla extract. Cool slightly; drizzle sauce over fruit.
For a variation, add brownies below the fruit and poor the sauce over the whole dessert.
New items added for Fall! Check out the website and look for new molds, including baby and wedding molds, and Halloween molds, and Fall leaf candy decorations.
Over the last couple of months I have posted a few honorable
mentions from our recipe contest. The current contest ends on November 1st and we have not yet chosen a winner for the $50 in credit to our store, but I thought I would
post this one!
2 lb powdered sugar
1 can sweet condensed. milk
2 cubes butter
Banana flavored candy flavoring oil flavor to taste (4-8 drops)
1 cup mini marshmallows, chopped or ground in food processor
Mix together then form into balls with the truffle scoop and refrigerate for 15 minutes. Dip them in melted Guittard milk chocolate. Sprinkle the truffles while they are still wet with graham cracker crumbs. Let cool in the refrigerator for 15 minutes.
Chili Con Chocolate
4 slices bacon, diced
2 tbsp. olive oil
1 c. chopped onion
1 lb. ground beef
28 oz. can tomatoes
2 - 3 tbsp. chili powder
1 1/2 tbsp. ground unsweetened chocolate
1 1/2 tsp. garlic salt
1 tsp. cumin
1/4 tsp. pepper
16 oz. can kidney beans
1/2 c. chopped green pepper
Brown meat and bacon. In a slow cooker stir in oil and onion. Add meat. Add tomatoes, chili powder, ground chocolate, garlic salt, cumin, and pepper; heat to boiling. Add kidney beans and green pepper. Simmer, covered, 4 or more hours.
I love things that sound weird but taste incredible! We had these at a party last night!
4 bananas
2 ounces Guittard semi-sweet chocolate chip
2 ounces of Toffee Candy Crunch
2 ounces miniature marshmallows
Whipped cream or ice cream, optional
Step 1: Preheat grill. Using a sharp knife, make a slit along most of the length of the unpeeled banana skin and almost through the bananas. Push chocolate chips and marshmallows and toffee into the slits; push the bananas closed. Wrap each banana tightly in aluminum foil.
Step 2: Place the banana packets on the grill rack and cook for 10 minutes, turning the packets after five minutes. Remove from the grill. Carefully open the banana packets and remove the cooked bananas from the aluminum foil. Note: You can serve in the aluminum foil.
Step 3: If desired, serve with either whipped cream or ice cream. Serve with a teaspoon to scoop out the cooked banana flesh covered in melted chocolate.
From whatscookingamerica.net
Coffee, chocolate and ice cream? How much better can it get?
1/2 cup heavy
2 tablespoons honey
5 ounces Guittard dark chocolate chips
1/4 cup Kahlua liqueur
1/2 teaspoon ground cinnamon
1/2 teaspoon Madagascar vanilla extract
Heat the cream in a pan until it starts to boil then remove from heat. Add honey and chocolate and stir until completely melted. Stir in the Kahlua, cinnamon and vanilla.
Serve warm on top of ice cream. Add a brownie if you like!
1/4 cup peppermint crunch
1/4 cup Guittard milk chocolate
1 cup of skim or 2% milk
Directions:
1. Place candy and chocolate and 2 to 3 teaspoons milk in 8-oz. mug. Microwave at HIGH (100%) 30 seconds; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, until chocolate is melted. The peppermint will remain in the bottom of the cup.
2. Slowly stir in remaining milk. Microwave at HIGH 1 minute; stir. If necessary, microwave an additional 15 seconds at a time until the desired temperature is reached. Serve immediately.
hocolate Peanut Butter Marshmallow Cup Recipe
1 1/2 cups peanut butter, smooth or crunchy
5 ounces of Guittard semisweet chocolate chips
2 tablespoons butter
1 bag of mini marshmallows
paper/foil candy cups
Line 2 muffins pans with chosen candy cups.
Combine peanut butter, chocolate and butter in a heavy saucepan and heat on low, stirring until smooth. Alternately, you could heat the mixture in the microwave for 2-3 minutes, stirring every 30 seconds.
Remove from heat and gently fold in marshmallows. Immediately spoon into the baking cups and chill until set.
Makes about 24 cups.
Enjoy this delightful twist of the traditional peanut butter cups that we all love!
Thank you to chocolate-candy-mall.com for this recipe
Chocolate truffles are a long time favorite. Companies such as Joseph Schmidt have wonderful truffles! Have you ever thought you could make homemade truffles as tasty and beautiful as Joseph Schmidt? Well now you can!
We used candy painting bottles, a truffle mold, dark, milk and white chocolate, sugar layons and gold luster dust to make these beautiful truffles! Read more….
8 ounces of Guittard chocolate chips
4 1/2 cups heavy cream
1/2 cup sugar plus 2 tablespoons
2 tablespoons of unsweetened cocoa
1/2 teaspoon of Madagascar bourbon vanilla
8 strawberries
1 ripe banana
Parfait will have 2 layers
1st layer - dark chocolate cream - melt 8 ounces of chocolate in the microwave in 20 second intervals to avoid scorching. Place 2 1/2 cups of heavy cream and 2 tablespoons sugar in a chilled bowl. Beat with electric mixer for about 2 minutes or until soft peaks form in the cream. Slowly incorporate the melted chocolate into the cream.
2nd layer - cocoa cream - place 2 cups of heavy cream, 1/2 cup of sugar, the cocoa and 1/2 teaspoon vanilla in the chilled bowl. Mix on medium until soft peaks form in the cream, about 4-5 minutes.
Place 2 large spoonfuls of each layer into glass bowl, forming layers. In between the layers add sliced banana and onto of the layers add your strawberries. Dust with cocoa powder of desired.
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