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Top-quality chocolates and cocoas have long been
a passion – these xocolates are inspired by the cozy cafés in our
favorite cities and towns of Europe
and are guaranteed to excite the senses and take the chill off a
cold afternoon.
Aztec Spiced Hot Pepper
Cocoa
Espresso Xocoa
Hot Chocolate Orange
Sicilian Sambuca Cocoa
Viennese Cinnamon Cocoa
Vanilla Bean Cocoa
"Heidi, your cocoas rock! "- Mario
Batali
European
Hot Chocolate
Featuring:
Vervacious Cocoas
5
T. Vervacious Cocoa - any flavor ¶ 1
T. flour, 1 cup whole milk
This
thick, rich, hot chocolate is served in cafes from Stockholm to
Seville, Paris to Prague. It’s more dessert than drink and perfect
for dunking!
Mix
flour and cocoa. Whisk slowly into milk in small saucepan over low
heat. Continue heating whisking non-stop until smooth and thick.
Makes enough to share!
Frozen
Hot Chocolate
Featuring:
Vervacious Cocoas
4
T. of Vervacious Xocoa ¶
˝ cup whole milk (or cream, even better!)
Add
Vervacious Cocoa to 1/2 cup milk or cream. Blend with 1 ˝ cups of
ice until smooth. Makes 16 ounces. Your kids may like a pinch or two
of extra sugar.
Molten Cocoa Cakes with
Coffee Apple Butter
Featuring:
Vervacious Cocoas & Vervacious Coffee Apple Butter
7
T. Vervacious Cocoa - any flavor ¶
12
T. butter ¶
2 eggs + 2 yolks ¶
3 T. sugar ¶
4 T.
flour
Butter
six 4 ounce ramekins well and flour. Melt remaining butter in
microwave (30 seconds) and blend in Vervacious Cocoa. In another
bowl, beat eggs, yolks and sugar until pale and foamy. Combine two
mixtures then sprinkle remaining flour over and mix. Pour into
ramekins and refrigerate 30 minutes.
Bake
@ 425°
for 8 minutes. Immediately un-mold: run knife around edge, cover
with plate & invert (wear oven mitts!) Paint plate with
Vervacious Coffee Apple Butter and serve immediately.
Molten
Cocoa Cakes with Apple Orange Confit
Featuring:
Vervacious Cocoas & Vervacious Apple Orange Confit
7
T. Vervacious Cocoa - any flavor ¶
12
T. butter ¶
2 eggs + 2 yolks ¶
3 T. sugar ¶
4 T.
flour
Butter
six 4 ounce ramekins well and flour. Melt remaining butter in
microwave (30 seconds) and blend in Vervacious Cocoa. In another
bowl, beat eggs, yolks and sugar until pale and foamy. Combine two
mixtures then sprinkle remaining flour over and mix. Pour into
ramekins and refrigerate 30 minutes.
Bake
@ 425°
for 8 minutes. Immediately un-mold: run knife around edge, cover
with plate & invert (wear oven mitts!) Paint plate with
Vervacious Apple Orange Confit and serve immediately.
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