Fall Chocolate Cravings
When you think of fall, chocolate may not be the first thing that comes to your mind. Apple orchards are a family favorite day trip and pumpkin pies (along with endless iterations) are the dessert staple. So, making chocolate desserts may seem a little edgy, maybe even a bit modern, but we think that you will enjoy these recipes to spice up the season.
European Drinking Chocolate:
Drinking chocolate has been popular since the Spaniards introduced it to European royal courts in the 1500s. As it has moved through the ages, it was known to treat ailments, but really it gave a lot of pleasure to those drinking it. Some even included ingredients such as pepper, cinnamon, hazelnuts, and orange. We thought it would be great to add a bit of pumpkin spice to our recipe in honor of the season.
Also, don’t be surprised! Drinking chocolate and hot chocolate are a little different from one another. If you are looking for a thinner option, add more milk to this recipe and it will be just as delicious as your familiar hot chocolate, but better.
Prep Time: 2 Minutes
Cook Time: 10 Minutes
Total Time: 12 minutes
Ingredients
8 oz of 70% chocolate chopped fine (we recommend using our Classic chocolate)
1 3/4 cup whole milk
½ cup heavy cream
1 tsp pumpkin spice
Procedure
Pour the milk and heavy cream into a saucepan and set the heat to medium low. Slowly warm the milk until it is hot, but don’t let it come to a boil.
When the milk is hot whisk in chopped chocolate and pumpkin spice. Continue to heat the milk, whisking constantly, until chocolate is melted and the mixture starts to thicken.
Top with whipped cream, chocolate shavings, and a dash of pumpkin spice if you wish.
Pan Au Chocolat:
What can go wrong in bringing bread and chocolate together? Nothing. A wonderful staple that is perfect for any time of day, it just seems to be the right time to take up a pastry, sip a cup of coffee, and see the leaves fall. However, making this pastry can be a bit time consuming for the average person. We have scoured the net to find one that is a little more manageable for the busy work load. With only two ingredients and 25 minutes of total time, this one will be hard to not make during the cold months ahead.
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Ingredients
1 package of puff pastry thawed
8 oz dark chocolate (bar)
½ tsp sugar
½ tsp confectioners sugar
Procedure
Preheat oven to 425 degrees
Unroll puff pastry and cut out 4 wide stripes on each sheet
Place a piece of chocolate on one end of each strip and roll over to the middle of the strip
Repeat with the remaining strips
Press the edges gently to seal in the chocolate and spray light with a little water and a little sugar
Bake for 20 minutes until golden brown and sprinkle with confectioners sugar before serving.
Aztec Chocolate Granola Bark
Okay, GoodHousekeeping gave us this recipe and we have just put a little bit of our own flare to it. Healthy, simple, and a perfect shout out pumpkin… the belle of the fall ball.
Total Time: 30 minutes
Ingredients
½ cup pumpkin seeds, hulled, and unsalted
¼ teaspoon cayenne pepper
¾ teaspoon cinnamon
¾ teaspoon dried ancho chili powder
12 oz dark chocolate
Procedure
Place the pumpkin seeds in a skillet over medium-low heat. Toast the pumpkin seeds for about 5 minutes, they'll pop and jump a bit as they release their oils and moisture. Allow to cool.
Melt the chocolate according to manufacturer's directions. Once melted, add the cinnamon, cayenne pepper, ancho chili powder, and most of the pumpkin seeds saving some to decorate the top with.
Spread onto a flat baking plan lined with a silpat or wax paper. Sprinkle over and press into the chocolate the last few pumpkin seeds and sprinkle on a dash more of the spices for color and taste (if you are daring). Place in the freezer for 5 minutes or until hardened. Break into pieces and serve or store in the fridge in an airtight container. Best consumed in one or two days.
Mendiants
This sounds like a fancy French word, but it really isn’t all that fancy. In fact, the translation in English is “beggar.” A traditional French treat that is studded with nuts and dried fruits representing the monastic orders. It’s a pretty fun history, but what we like about these treats is that they allow us to make our own combinations. Our recipe uses dark chocolate with fall inspired fruits and nuts.
Ingredients
9 oz of our Classic Chocolate
Pistachios
Hazelnuts
Pumpkin Seeds
Crystallized Ginger
Crystallized Orange Rind
Dried Cranberries
Parchment Paper
Procedure
Melt the chocolate in a double boiler (placing a small saucepan of hot water over low heat and setting the chocolate in a heatproof bowl over it) allowing it to melt gently, stirring with a spoon.
Place parchment paper on a flat and cold surface and take the bowl of chocolate off the heat. Drop small spoonfuls of chocolate on the sheet, using the back of the spoon to form little circles, about 1 1/2 inches across.
Place any combination of two to three toppings (nut, fruit, etc.) on the circle. Have fun creating contrasting effects with color, texture, and taste of toppings. Work in small batches, no more than six at a time. Once you are out of chocolate, place the sheet in a cool place for the chocolate to set. Take them off sheet once completely cool.
