Archive for November, 2013

#7 Valrhona Ivoire with Chai Cookie Recipe

VALRHONA IVOIRE WITH CHAI by Kirk Bueckert, Chef Sweet aromatic cookies that are sure to please!  Perfect with a hot cup of tea.  A… ½ c unsalted butter, warm ½ c white sugar ½ c yellow sugar B… 1 room-temperature egg 1 tsp vanilla bean paste C… 1 ½ c plain flour ½ tsp baking soda 1 tsp baking powder 1 ½ tbsp ground Chai tea a pinch of salt D… 1 c Valrhona Ivoire, chopped (Available from JACEK Chocolate) In a mixer equipped with a paddle, mix together ingredients A (medium speed) While mixing, slowly add ingredients B Separately, >> READ MORE

#8 Manjari Dark Chocolate Cookies with Sour Cherries Cookie Recipe

MANJARI (DARK CHOCOLATE) COOKIES WITH SOUR CHERRIES by Cora-Lea Black The Valrhona Manjari Chocolate is a 64% dark made exclusively from cocoa beans from Madagascar.  It has bright red fruit notes which gives the chocolate a lot of character and pairs like a dream with the sour cherries in this cookie. In fact,  we pair this same chocolate with tart cherries and pistachios in our The Audrey bar! 1 3/4 cups all-purpose flour 1 1/4 cups Valrhona cocoa powder- Available at JACEK Chocolate 2 teaspoons baking soda 1/4 teaspoon salt 1 1/4 cups unsalted butter (room temperature) 3/4 cup firmly packed >> READ MORE

JACEK Triple Chocolate Hot Shot – as seen on GoEdmonton (VIDEO)

As promised, please find below the recipe for the:  VIEW THE TV SEGMENT JACEK Triple Chocolate Hot Shot Yield: 4 servings Ingredients: 12 x tablespoons (1 tin) JACEK Sipping Chocolate 12 x tablespoons whipping cream, whipped 4 x tablespoons 2% milk 4 x Chocolate Spoons (available at the JACEK Boutique or at the Old Strathcona Farmers Market) Marshmallows (about 20 minis) 1 x The Jackie Bar, shaved 1 x tsp water 1 x pinch of salt Directions: 1.  Lovingly put 3 tbps of Sipping Chocolate shavings in 4 mugs. 2.  Heat the cream and milk in a pot until it >> READ MORE

# 9 Cardamom & Valrhona Ivoire Chocolate Cookie Recipe

Cardamom White Chocolate Cookie Recipe, by Julie Harvey Amazing, aromatic flavour pairs exceptionally well with the very creamy Valrhona Ivoire chocolate (available at JACEK Chocolate Couture) Prep: 12-15 mins INGREDIENTS 100g golden Sugar 70g unrefined Dark Muscovado Sugar 125g unsalted butter, softened 1 medium egg 250g plain white flour 80g Valrhona Ivoire chocolate, chopped into small pieces 8 cardamom pods or 1Tbsp ground cardamom A pinch of salt 1/2 tsp baking powder METHOD Preheat the oven to 375• Using an electric mixer, cream together the butter and both sugars until light and fluffy. Pre-whisk the egg and then slowly add >> READ MORE

# 10 Peanut Butter, Valrhona Dulcey Chocolate & Jam Cookie Recipe

PB, DULCEY, AND J by Kirk Bueckert, Chef Careful… these are crazy good and very ‘more’ish!  A… ½ c unsalted butter, melted ½ c yellow sugar ½ c white sugar 1 c smooth peanut butter 1 room-temperature egg 1 tsp vanilla bean paste B… 1 + 1/3 c plain flour ½ tsp baking soda ½ tsp baking powder a pinch of salt C… 1 c Valrhona Dulcey Chocolate, chopped (available at JACEK Chocolate Couture) D… 2 c raspberry preserve   In a mixer equipped with a paddle, mix together ingredients A (medium speed) Separately, pass ingredients B through a drum >> READ MORE