Santa Set - Three dark chocolate Xmas pieces, Two Santas and one wreath. Dark chocolate for the vegans and people like me who love Dark Chocolate! Festive Holiday shapes, two Santas and one wreath, made with our 65% organically grown Columbian chocolate.
Candied Orange Peel Sticks - Candied Orange Peel, covered in organically grown dark single origin chocolate. One of the best combinations on earth! Wonderful soft sweet candied orange peel sticks, covered in our 65% organically grown bittersweet Columbian ...
Drinking Chocolate - Drinking Chocolate, thick and rich and perfectly balanced for drinkability. Our search for the perfect drinking chocolate ended with this rich, flavorful but not overpowering mix. Steep your half&half with the enclosed cinnamon ...
Mexican Coffee Fudge
Ingredients
21/2 teaspoons instant espresso powder
1/2 teaspoon ground cinnamon
1 cup whole milk
3 cups granulated sugar
1/2 cup (1 stick) unsalted butter, cubed
4 ounces unsweetened chocolate, finely chopped
Preparation
1. Butter an 8" square baking dish and set aside.
2. Dissolve the instant espresso powder and cinnamon in 3 teaspoons of hot water. Stir until a paste forms, and set aside.
3. In a saucepan, heat milk, sugar, butter and chocolate over a medium heat until it reaches a boil. Do not stir or scrape down sides.
4. Lower heat, add a candy thermometer and heat (without stirring) until mixture reaches softball stage (238°F).
5. Remove from heat; allow to cool to 110°F, then with a rubber spatula scrape in espresso mixture. In an electric mixer, using paddle attachment, beat mixture until it loses its gloss and thickens.
6. Spread fudge evenly into prepared 8" square pan. Let cool for 20 minutes, then cut into 9 squares.
This recipe developed by Kim Steckler
Next Article: Milk Chocolate Caramel Mousse
All Chocolate Articles | Christmas Chocolate | Corporate Gifts
