• TCHOcolate Espresso Cookies
• TCHO Turtle Brownies
• TCHO Crème Brûlée French Toast
• TCHO Cappuccino Cheesecake
• Bison Steaks With TCHO Cocoa Nib Sauce
• TCHOcolate Chunk Squares
• TCHOcolate Flourless Cake
• TCHOcolate Gelato
• Chocolate Gingerbread with Nibs Whipped Cream
• TCHOcolate Gateau
• Chocolate Nib Crinkle Cookies
• TCHOcolate Chip Cookies
• TCHO “Chocolatey” Pots de Créme
• TCHO “Chocolatey” Macadamia Brownies
• TCHO “Citrus” Fondue
• TCHOcolate Chip and Roasted Nib Biscotti
• Parmesan Pudding With Piquillo Peppers And Cacao Nib Explosion
• TCHOcolate Cheesecake
• TCHO Cheesecake Brownies

 

Recipes: TCHO Chocolate Gingerbread with TCHO Roasted Cacao Nibs Whipped Cream

Ingredients

TCHO Roasted Nib Whipped Cream:

2 Cups heavy whipping cream
¼ Cup TCHO Roasted Cacao Nibs “Citrus”, chopped small
2 T Granulated sugar
Pinch salt

TCHO Chocolate Gingerbread:

2 oz of TCHO “Citrus” Chocolate
½ Cup unsalted butter
1 ½ Cups all purpose flour (plus more for the pan)
1/3 Cup granulated sugar
3T Cocoa power unsweetened, more for dusting
¾ t Ground allspice
½ t Baking soda
¼ t Salt
3 T Peeled and minced fresh ginger
1/3 Cup firmly packed dark brown sugar
1/3 Cup dark honey, warmed
1 Large egg, room temperature, lightly beaten
1/3 Cup buttermilk, room temp
Powered sugar for dusting.

Preparation

Whipped Cream: 6 Hours before serving.

In a small sauce pan over medium high heat, combine cream, TCHO Roasted Nibs, sugar and salt and bring to a gentle boil.

Remove from heat, cover and steep for 30 minutes.

Strain the cream through a fine mesh sieve and discard the nibs.

Cover and refrigerate for at least 5 hours (and up to 2 days).
When cool, whip the cream to soft peaks

Gingerbread:
Preheat oven to 325F. Lightly butter and flour or dust with cocoa powder in a 9 inch round cake pan. Place the TCHO “Citrus” chocolate and ½ cup butter in a large heatproof bowl and set in a wide pan or skillet of hot water. Set aside for 5 minutes, stiring occasionally until chocolate melts completely and mixture is smooth and cools slightly.

In a medium bowl, whisk the 1 ½ cups of flour, sugar, cocoa powder, allspice, baking soda, salt until combined. Stir in minced ginger until coated and evenly distributed. Add the brown sugar and honey to the bowl containing the cool chocolate mixture and stir until well mixed.

Add beaten egg and mix until blended. Mix in the buttermilk, scraping down the sides and bottom of the bowl as necessary. Add the dry ingredients in several additions and beat until smooth. Do not over-mix.

Scrape the batter into the prepared pan and spread evenly. Gently rotate the pan to settle and level the batter. Bake until gingerbread is springy to the touch and a tester inserted in the center comes out with a few moist crumbs, about 40 minutes. Let the gingerbread cool for about 20 minutes. Gently loosen the edges before inverting on a wire rack. Dust with powered sugar. Serve warm with heaping TCHO Roasted Nib whipped cream.

 

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“Citrus” 60g (2-pack) $11.00