Ingredients
for PETERBROOKE CHOCOLATE CHESTNUT PATE
- One
8-3/4 oz. can sweetened chestnut spread
- 1/4 cup unsalted butter, softened
- One 3 oz. package cream cheese
- 2 tbsp. Cognac or Grand Marnier
- 1/4 cup chopped pecans
- 4 oz. semisweet Peterbrooke chocolate
- 3
tbsp. heavy cream
Directions Put chestnut spread,
butter, cream cheese and 1 tbsp. liquor into food processor. Process until smooth.
Melt chocolate over low heat and stir in cream and 1 tbsp. liquor. Stir until
smooth. Spoon 1/3 of the chestnut mixture into a glass soufflé dish. Cover with
half the chocolate mixture. Repeat layers and top with chestnut layer. Cover and
chill several hours. Serve with chocolate wafers and sliced fruit.
Ingredients
for PETERBROOKE CHOCOLATE CHILI
- 1 tablespoon olive oil
- 1 vidalia onion (chopped)
- 1 lb chopped sirloin
- 1 15 oz can diced tomatoes and green chilis
-
1 15 oz can diced tomatoes
- 1 can tomato paste
- 1/2 ounce dark Peterbrooke
chocolate
- 1/2 teaspoon cumin
- 1/2 cup beer
- 1 teaspoon salt
- 1/4 teaspoon tabasco
- 1 tablespoon chili powder (or to taste)
- 1 15 oz can dark red kidney beans
Directions This unique and
distinctive chili is enhanced by the addition of Peterbrooke chocolate. Put olive
oil in a large iron skillet. Add chopped onions & cook until tender (not brown)
and opaque. Add a pound of beef, cook till lightly browned. Add the tomatoes,
tomato paste, chocolate, beer, salt, tabasco, cumin & chili powder. Cover
& simmer 30 minutes. Add kidney beans & heat thoroughly, season to taste.
Serve topped with diced & shredded cheese.
Ingredients
for PETERBROOKE CHOCOLATE SACK
- Four 7-3/4" x 4"x 2-1/2" wax lined coffee bags
- 2 one-pound
dark chocolate Peterbrooke Ingots
- marble slab
- tempering spatulas
- tray lined with parchment paper
- small spatula
Directions Cut three inches
off top of bags with pinking shears. Open the four bags fully. Melt and temper
chocolate on marble. Pour tempered chocolate into each bag so they are half full.
Carefully turn each bag so chocolate covers the inside of each bag. Turn bag upside
down and shake out remaining chocolate. Place bag on tray lined with parchment
paper. Do this to all four bags. Put tray with bags in freezer for 5-10 minutes.
Retemper remaining chocolate while bags are in the freezer. Take tray with bags
out of the freezer. Hold each bag up to the light and check for light spots. With
spatula, touch up weak spots and give inside bag a reinforcing coat of chocolate.
Chill bags again for 10 minutes. Take out of the freezer and carefully remove
bag using scissors. Bags can be filled upright with a raspberry milkshake and
served on a doily with a straw or put on their sides and served with a mousse
and garnished with sauce and fruit.
Peterbrooke Grasshopper Pie
(Makes 1 nine inch pie)
6 tablespoons unsalted butter, melted plus more for pie plate
¾ cup shredded coconut
1 ½ cups crushed chocolate wafer cookies (about 25)
½ cup sugar
2 1//2 cups heavy cream, chilled
1 cup loosely packed mint leaves
3 tablespoons green crème de menthe
1 envelope (1/4 ounce) unflavored gelatin
5 large eggs
12 ounces Peterbrooke Dark Chocolate
Freshly whipped cream for serving
1. Preheat oven to 350 degrees. Lightly butter a 9 inch pie plate. Whisk
together coconut, cookie crumbs, and ¼ cup sugar in a medium bowl. Add
melted butter, and stir until well combined. Press crumb mixture into
pie plate. Bake until just set, 10-12 minutes. Let cool completely.
2. Meanwhile, bring 1 ½ cups cream and the mint just to a boil in a
small saucepan. Remove from heat; cover. Let steep 15 minutes. Pour the
mixture through a fine sieve into a glass measuring cup. Discard the
mint, and set cream aside. Beat the remaining cup of cream in a medium
bowl until stiff peaks form; cover, and refrigerate.
3. Prepare an ice-water bath; set aside. Put crème de menthe in a medium
heat-proof bowl, and sprinkle with gelatin. Let stand 5 minutes to
soften. Whisk together egg yolks and remaining ¼ cup sugar in another
medium bowl; set aside. Add steeped cream to gelatin mixture, whisking
until well combined.
4. Set bowl with cream mixture over a pan of simmering water. Cook,
whisking constantly, until the gelatin is dissolved and mixture is hot
to the touch, about 1 minute. Whisking constantly, pour hot cream
mixture in a slow, steady stream into egg yolk mixture. Return mixture
to heat proof bowl; set over pan of simmering water. Cook, whisking
constantly, until mixture is slightly thickened and registers 150
degrees on an instant-read thermometer, about 10 minutes.
5. Transfer bowl to ice-water bath; whisk until mixture thickens to the
consistency of pudding, about 2 minutes. Remove bowl from bath. Add 1/3
rd of reserved whipped cream; whisk until combined. Gently fold in
remaining whipped cream with a rubber spatula.
6. Spoon mixture into pie crust; refrigerate until set- 1 hour to 1 day.
Just before serving, scrape a chef’s knife along surface of chocolate
bar to make shavings. Spoon dollops of whipped cream onto the pie, if
desired, and top with chocolate shavings.
Peterbrooke Pots de Crème
8 ounces Peterbrooke 64% Chocolate Chips
2 Tablespoons sugar
1 large egg
1/8 teaspoon salt
½ teaspoon instant espresso or instant coffee
¾ cup half n half
Whipped cream
Grated orange peel
Combine chocolate, sugar, salt, coffee, and egg in blender. Heat cream
to boiling point and add to chocolate mixture. Blend for 1 minute on
high. Pour into ramekins, pots de crème, or demitasse cups. Chill at
least 4 hours. Serve with the whipped cream sprinkled with the orange
rind. Makes 4 servings.
Peterbrooke Black and White
Cupcakes
Makes 40 miniature cupcakes or 18 regular-size cupcakes
FILLING
1 8 -ounce package cream cheese, softened
1/3 cup sugar
1/8 teaspoon salt
1 large egg, beaten
1 cup Peterbrooke dark chocolate chips
CUPCAKES
1 ½ cups all-purpose flour
1 cup sugar
¼ cup Peterbrooke cocoa
1 teaspoon baking soda
½ teaspoon salt
1/3 cup vegetable oil
1 tablespoon distilled white vinegar
1 teaspoon vanilla extract
1 cup water
Preheat oven to 350 degrees F. Put cupcake liners in mini muffin tins or
regular-sized tins.
Prepare the filling: In a small bowl, cream the cream cheese with the
sugar and salt. Add the egg and beat well. Stir in the Peterbrooke
chocolate chips. Set aside.
Make the cupcakes: In a large bowl, sift together the flour, sugar,
cocoa, baking soda, and salt. Add the oil, vinegar, vanilla, and 1 cup
of water. Beat well.
Spoon the cupcake batter into the cupcake liners, filling them about
three-quarters full. Drop a small dollop of the filling mixture on top
of each cupcake. Bake for 20 minutes. Cool on wire racks.
