Rocky Road Candy

Ingredients: 

10 ounces Ghirardelli Milk Chocolate Baking Bar
1 ¹/₂ cup mini marshmallows
¹/₂ cup chopped nu

Chocolate Cherry Bundt Cake

Ingredients: 

2 100% Cacao Unsweetened Chocolate Baking Bars
1/2 cup Unsweetened Cocoa
2 cups dried cherries
1/2 cup kirsch
3/4 cup canola oil
1 1/4 cups sugar
1 large egg
2 cups all-pur

Chocolate Frosting

Ingredients:  4 ounces Ghirardelli Semi-Sweet Chocolate Baking Bar 4 tablespoon(s) butter 3 cups powde

Chocolate Peppermint Cookie

24 cookies

Ingredients: 

8 ounces 60% Cacao Bittersweet Chocolate Chips
2 Peppermint Bark Baki

Flourless Brownies with Ganache Courtesy of Martha Stewart

Ingredients:  1/4 cup Unsweetened Cocoa Powder 1/4 teaspoon baking soda 1/4 teaspoon coarse salt 1 cup (2 sticks) unsalted butter cubed 1 1/4 cups granulat

Chocolate Peppermint Crunch Courtesy of Martha Stewart

Ingredients: 

12 to 15 chocolate graham crackers
1/2 cup sugar
1 cup unsalted butter, room temperature
1/4 teaspoon coarse salt
30 Milk Chocolate Peppermint Bark SQUARES, chopped

Directions

Preheat oven to 350 degrees. Line a rimmed baking sheet with a nonstick baking mat or parchment paper. Place graham crackers in a single layer on baking sheet with edges touching; set aside. Place sugar and butter in a small saucepan; bring to a boil over medium-high heat, stirring to dissolve sugar. Reduce heat and cook at a rapid simmer until mixture reduces and is syrupy, about 2 minutes. Pour over graham crackers, using an offset spatula to spread if necessary.
Transfer to oven and bake until bubbling, about 10 minutes. Remove from oven and sprinkle with chopped chocolate. Let cool completely; refrigerate if necessary to set chocolate.
Break into pieces and serve. Peppermint crunch may be stored in an airtight container for up to 5 days.

Salmon with White Chocolate Sauce

Ingredients

3 tablespoons butter
3 teaspoons all-purpose flour
1 cup fish broth
6 teaspoons fresh lemon ju

Oxtail Stew

Ingredients

4 pounds (2 kg) oxtail
salt, pepper
2-3 tablespoons olive oil
1 small piece of bacon or pancetta, chopped
1 onion, sliced
2 cloves garlic, finely chopped
1 carrot, sliced

Pork Chops with Coffee and White Chocolate Sauce

 

Ingredients

3 tablespoons butter
3 teaspoons all-purpose flour
1 cup broth
2 oz (60 g) white chocolate

Pasilla Mole

Ingredients

4 to 6 dried pasilla chilies (or other types of black, dried chilies)
1 can chopped tomatoes
¾ cup (2 dl) chopped onion
3 cloves garlic, chopped
1 cup (2.4 dl) chicken broth
¼ cup toasted sesame seeds
3 tablespoons raisins
½ teaspoon ground cloves
½ teaspoon ground pepper
½ teaspoons ground cinnamon
½ teaspoons ground coriander
2 oz (60 g) bittersweet chocolate (70-85%)
salt to taste

Method

1. Soak the dried chilies in hot water until soft. Remove stem, remove seeds if you wish a mild flavor. Chop the chilies.
2. In a blender mix tomatoes, onion, garlic, chopped chilies, most of the sesame seeds, chicken broth, raisins and spices, and puree on high speed.
3. Heat the sauce, cook for 10-20 minutes while stirring frequently. Add chocolate. Add salt to taste, and more spices if needed.
4. Serve with chicken, sprinkle toasted sesame seeds on top; serve rice and salad with sweet peppers as side dishes.

Variations

1. You may substitute most of the sesame seeds with sesame paste (tahini) and use toasted sesame seeds only to sprinkle on top.