RECIPES

 

 

logo-g COCOA CALDO

 

Ingredients:

5 tablespoons processed cocoa powder

2 tablespoons sugar

6 ounces dark cioccolato, finely chopped (at least 70% cocoa solids)

2 cups milk

 

Directions:

In a small saucepan over low heat, add the cocoa powder, sugar, and 2 tablespoons of the milk.

Heat until the sugar melts and no lumps remain, stir well.

Bring to a low boil, stirring constantly, add remaining milk.

Turn off the heat, add the chopped cioccolato. Stir gently until smooth.

 

 

 

 

GRANDO CIOCCOLATO logo-g CALDO

 

Ingredients:

6 ounces Grando Cioccolato's 60% Dark Chocolate, crushed

1/4 cup water, room temperature

3 tablespoons hot water

3 divided cups of hot milk

Whipped cream & Mascarpone if desired

Sugar

 

Directions:

In a double boiler over low heat, combine chocolate and 1/4 cup water until melted, stirring occasionally; stir until smooth.

Remove top of double boiler pan. Whisk in 3 tablespoons hot water. pour into pitcher or divide among individual 4 mugs. either stir 3/4 cup hot milk into each mug or serve milk in a separate pitcher.

Makes four servings

 

 

 

 

GRANDO CIOCCOLATO logo-g CALDO DI PEPPERONCINO

 

Ingredients:

2 cups boiling water.

1 pepperoncino or chile pepper, cut in half and remove seeds. Wash hands or avoid hand eye contact.

5 cups light cream, whole, or nonfat milk.

1 vanilla bean, split lengthwise.

1 cinnamon stick.

8 ounces Grando Cioccolato's 60% or Higher.

2 tablespoons granulated sugar or honey, or to taste.

1 tablespoon almonds or hazelnuts, ground extra fine.

Whipped Cream.

 

Directions:

In a large saucepan over medium-high, add chile pepper to boiling water. Cook until liquid is reduced to 1 cup. Remove chile pepper; strain water and set aside.

In a medium saucepan over medium heat, combine cream or milk, vanilla beach and cinnamon stick until bubbles appear around the edge. Reduce heat to low; add chocolate and sugar or honey; whisk occasionally until chocolate is melted and sugar dissolves. Turn off heat; remove vanilla beach and cinnamon stick. add chile-infused water, a little at the time, tasting to make sure the flavor isn't too strong. If chocolate is too thick, thin with a little more milk.

Serve with offerings of ground almonds or hazelnuts and whipped cream.