Dagoba Organic Xocolatl Hot Chocolate

Frederick's transition from chef to chocolatier highlighted the plight of cacao from bean to bar. The path of a cacao bean previously was associated with rainforest destructions, unethical working conditions for bean growers and an end product filled with unnatural ingredients and large amounts of sugar. Frederick changed all that by creating robust chocolates made organically with unrefined cane sugar, free of dairy products and gluten, along with hot chocolates with no soy lecithin.

With family and friends supporting his mission, Frederick traveled to cacao producing countries to educate himself on the cacao industry, source high quality beans and develop partnerships with growers and processors. Frederick's involvement and care in Dagoba's end product was rewarded with numerous awards such as Food & Wine's "Best Organic Bars" in 2001, the 2005 Spirit of Organics Award (OTA/OFRF) and "Best Dark Chocolate Bar" from the San Francisco Chronicle.

In October of 2005, The Hershey Co., the largest North American manufacturer of chocolate and non-chocolate confectionary products, acquired the Oregon-based company for an undisclosed sum. Chocolate fans around the world hope the products and the mission Frederick Schilling began in 2001 continues through the long lineage of the Hershey tradition. By uniting the people involved in growing and processing cacao while highlighting quality of the ingredients used to make their chocolate, Dagoba's end result were numerous exquisite chocolates. Dagoba's Organic Xocolatl Hot Chocolate, Unsweetened Hot Chocolate and Authentic Hot Chocolate are testaments to the wonders of Dagoba Organics approach to the Art of Chocolate Alchemy.

  Blissful Hot Chocolate

Source: Sweet Indulgence, Tim Talevich

Yield: 4 Servings

Ingredients:

Preparation:

1. In saucepan combine the milk, cream and cocoa powder. Cook over medium heat, stirring to dissolve the cocoa powder. Add the chopped chocolate and stir until it is through melted and smooth. Bring the mixture to a simmer, but do not boil, and cook for 5 minutes, stirring often.

2. Remove the sauce pan from the heat and stir in the vanilla. Continue to stir to cool the mixture slightly, and then pour into serving cups.

3. Whip the cream until it is frothy. Sprinkle the confections sugar and continue to whip until the cream holds soft peeks. Place a large scoop of whipped cream on top of each cup of chocolate and serve immediately.

Download a PDF version of the recipe. You will need Adobe Acrobat Reader .

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  Summer's Frozen Hot Chocolate

Source: Hot Chocolate: 50 Heavenly Cups of Comfort by Fred Thompson

Yield: 6 Servings

Ingredients:

Preparation:

1. Place a double boiler over medium heat. Add cocoa powders, the sugar, and the butter. Whisk until the cocoas and sugar have melted and creamed together with the butter.

2. Add a little of the milk. Add the chocolates, whisking as they melt. Slowly pour in additional milk, reserving 1 cup milk for step 3. Whisk until the mixture is smooth. Remove from heat and let cool to room temperature.

3. In a blender, make 3 servings at a time. Add 1/2 cup of the chocolate base, Ѕ cup milk and about 2 cups crushed ice. Blend until smooth, adding more ice or liquid as needed to reach a perfect texture. (Repeat with remaining ingredients or store any unused chocolate base in the refrigerator, covered). Pour frozen hot chocolate into large goblets and top with whipped cream and grated chocolate. Serve immediately with a straw a long spoon.

Download a PDF version of the recipe. You will need Adobe Acrobat Reader .

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  Champagne Chocolate Mousse

Source: Everyday with Rachael Ray, December 2007

Yields: 6 Servings

Prep Time: 20 min

Cook Time: 10 min

Ingredients:

Preparation:

1. In a heatproof bowl, combine the chocolate chips, butter and 2 Ѕ tablespoons sparkling grape juice. Set the bowl over a pot of simmering water and stir until the chocolate is melted; let cool.

2. In another heatproof bowl over simmering water, whisk the egg yolks, sugar and remaining 2 Ѕ tablespoons juice until thick and warm but not cooked, 3 to 5 minutes. Remove from the heat and whisk in the melted chocolate; let cool to room temperature.

3. Using an electric mixer, whip the heavy cream until soft peaks form; transfer ј cup to a small bowl and refrigerate. Let the remaining cream stand until it reaches room temperature, then using a large rubber spatula, fold into the chocolate mixture until smooth. Spoon into glasses and refrigerate until ready to service.

4. Stir the raspberry jam into the remaining ј cup whipped cream and top each mousse with some of the raspberry cream.

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  Iced Hot Chocolate

Source: Hot Chocolate: 50 Heavenly Cups of Comfort by Fred Thompson

Yield: 6 to 8 Servings

Ingredients:

Preparation:

1. In a medium-size sauce pan over medium heat, combine the half-and-half, milk, brown sugar, salt and the star anise, if desired. Bring to a boil, stirring occasionally. Remove from the heat and set aside for 20 minutes.

2. Meanwhile, place the chocolate in a large heat-proof bowl and melt it in the microwave, being careful not to burn it.

3. Slowly add the hot liquid to he melted chocolate, about Ѕ cup at a time. Mix thoroughly to combine. Strain the mixture through a fine-mesh sieve to remove the star anise, if using.

4. Chill the mixture for at least 4 hours and up to overnight. Serve straight up in a frosty little shot glass.

Download a PDF version of the recipe. You will need Adobe Acrobat Reader .

"Indulge & Enjoy"