Tagged with 'eleven o'one chocolate'

Brownie lovers, rejoice! December 8th is National Brownie Day! What better way to celebrate this sweet day than by whipping up a batch of irresistibly fudgy brownies using our imported couverture chocolate from our Eleven o’one line.

When it comes to baking the perfect brownie, the quality of the chocolate is non-negotiable. Enter Eleven o’one Couverture Chocolate, our specially curated line of premium European chocolate known for its rich flavor & smooth texture. This line offers five varieties of Belgian Chocolate offering a little something for everyone. 

For this delicious recipe, we’re opting for our Eleven o’one Sixty Dark Couverture Chocolate to give our brownies a rich, decadent, dark chocolate flavor with its 60% cocoa content. 

For those eager to celebrate National Brownie Day with us, let’s dig into this foolproof brownie recipe!

Brownie Recipe:

Tools:

• Hand or stand mixer
• Microwavable bowl
• Silicone Spatulas
• 8x8 or 9x13 baking pan (8x8 pan will give you a thicker brownie)
• Parchment paper

Ingredients:

• 200 grams Eleven o’one Sixty Dark Chocolate
• 1 cup unsalted butter
• 1 ¾ cups granulated sugar
• 4 large eggs
• 1 cup all-purpose flour
• 1 teaspoon vanilla extract
• ½ teaspoon salt
  Optional: Chopped nuts, Sweet Shoppe Chocolate Chips or Eleven o’one Salted Caramel Flakes for extra indulgence. *Measure these with your heart! 

Instructions:

1. 
   Preheat your oven to 350ºF. Grease & line a baking pan with parchment paper.
2. In a microwave safe bowl, melt your Eleven o’one Sixty Dark Couverture Chocolate & butter together in 30 second intervals, stirring until smooth. Allow the mixture to cool slightly, but not harden.
3. In a separate bowl, whisk together your sugar & eggs until well combined. Add the vanilla extract & mix well.
4. Gently stir the melted chocolate mixture into the egg-sugar mixture until fully incorporated.
5. Sift the flour & salt & fold them in until just combined. 
   PRO TIP: Be careful not to overmix.
6. If desired, add chopped nuts, chocolate chips or our Eleven o’one Salted Caramel Flakes into your batter for extra texture & flavor.
7. Pour the brownie batter into your prepared baking pan & spread evenly.
8. Bake for 25-30 minutes. To check if they’re ready, insert a toothpick into the center of the pan & if the toothpick comes out with a few moist crumbs attached, they are ready!
   PRO TIP: Given the irresistible gooey consistency of brownies, your toothpick will not come out completely clean, so be sure not to over bake!
9. Allow your brownies to fully cool before cutting to enjoy! 

Pair these brownies with a scoop of vanilla ice cream or a drizzle of caramel sauce for an extra special treat! You can also top these off with a delicious ganache made with the same delectable couverture chocolate! 

Let us know how you like to brownie in our Facebook Group: Stover’s Confection Connection. 

Pro Tips:

1. Explore our range of Eleven o’one Couverture Chocolates from Thirty Three White to Seventy Dark. Each of these products will result in a different flavor profile!
2. Try our Sweet Shoppe Chocolate Chips mixed into this recipe! We have 2 sizes to choose from: Regular (1M) & Mini (4M)!
3. Eleven o’one Salted Caramel Flakes would be the ideal pairing in this recipe. These little golden nuggets will melt in place & then slightly harden once cooled, resulting in chewy caramel bits all throughout your brownies! Want to learn more about them, check out this blog post. 

Recently, there’s been a significant rise in the number of people adopting vegan diets, whether for health, ethical, or environmental reasons. As a result, the demand for vegan-friendly ingredients has skyrocketed. 

One ingredient that has captured the attention of vegan food enthusiasts around the world is dairy-free chocolate. With its rich & satisfying flavor, dairy-free chocolate has become a staple in vegan recipes, offering a delectable & cruelty-free alternative to traditional chocolate.

Vegan friendly chocolate is made without the use of any animal-derived ingredients, such as milk or butter, making it suitable for those following a dairy free or vegan diet. While some pure dark chocolates can be vegan on their own, some vegan chocolate is crafted using plant-based substitutes like almond milk, coconut milk, or soy milk. In the case of our very own  Eleven o’one Seventy Dark Couverture Chocolate, no ingredient is substituted as it's simply made from rich Belgian cocoa, sugar & cocoa butter (don’t worry, it's not really butter) is enough to ensure a delectable & creamy texture.

Today we’re going to teach you how to make a dairy-free chocolate mousse using a simple recipe. 

Dairy-Free Chocolate Mousse

Ingredients:

• 1 cup Eleven o’one Sixty Dark Couverture Chocolate
• 1 can (14 oz) coconut cream, refrigerated
• Pinch of salt
• 1/4 cup maple syrup or agave nectar (optional)
• Fresh berries or mint leaves for garnish (optional)

Instructions:

1. In a cold, metal mixing bowl, whip the cold coconut cream with a whisk until you form stiff peaks. It should look like a stiff whipped cream.
2. Place the Eleven o’one Sixty Dark Couverture Chocolate in a microwave-safe bowl & melt it in the microwave using 30-second intervals, stirring in between, until smooth & fully melted. Alternatively, you can use a double boiler for melting the chocolate. Just be sure not to overheat the chocolate (110˚F max).
3. Gently fold the melted chocolate with a rubber spatula into the whipped coconut cream until fully combined into a mousse consistency.
4. Pour the mousse mixture into individual serving glasses or bowls. Cover them with plastic wrap & refrigerate for at least 1 hour.
5. Once the mousse has set, remove it from the refrigerator. If desired, garnish each serving with fresh berries or mint leaves.
6. Serve chilled  & enjoy your vegan dark chocolate mousse!

Pro Tips: 

1. Refrigerate your metal bowl & mixer attachments overnight. Starting with a  cold bowl will help whip your coconut cream best!
2. Experiment with additional flavors by adding a teaspoon of instant coffee or a dash of cinnamon to the mousse mixture before blending.

Dairy-free chocolate is a game-changer when it comes to vegan desserts. It can be melted & used as a luscious topping for cakes, cupcakes, & brownies, creating a velvety smooth finish that rivals traditional chocolate. We hope you enjoy this decadent & vegan-friendly dark chocolate dessert!

At Stover & Company we are regularly sourcing new products to add to our robust selection on our website. We recommend that you check back soon to see if we have added any more dairy free ingredients to the line up! 

S'mores Cheesecake is the perfect dessert to bring to any summer gathering! With its creamy & indulgent cheesecake filling, gooey melted couverture chocolate, & crunchy graham cracker crust, this dessert is sure to be a crowd-pleaser from picnics to graduation parties. 

To make this decadent dessert, you’ll start by making a classic graham cracker crust. All you need for this is graham cracker crumbs, sugar & butter! Graham cracker crust is the perfect base for the cheesecake as there’s no pre-baking required PLUS it adds a crunchy texture that complements the creamy filling. 

The next step is to prepare the cheesecake filling by combining cream cheese, sugar, eggs, marshmallow flavoring & sour cream until you reach a smooth & creamy consistency. Pour the cheesecake mixture over the graham cracker crust & bake until it’s just set.

Once the cheesecake is baked, it’s time to add the star ingredient - melted Eleven o’one Fifty Five Semi-Sweet Couverture Chocolate!! Drizzle the smooth, rich chocolate over the top of your cheesecake, to create a beautiful & delicious pattern. 

PRO TIP: Sprinkle some graham cracker crumbs & mini marshmallows on top of the chocolate before it sets, to give your cheesecake that classic s'mores flavor & texture.

What you need:

• 8 inch springform pan
• Mixing bowl 
• Wooden spoon
• Measuring cups
• Stand mixer
• Spatula
• Baking or roasting pan
• Aluminum foil

Graham Cracker Crust:

• 12 graham crackers, pulsed in a food processor to make crumbs
• ¼ cup granulated sugar
• 6 tablespoons of melted butter

1. In a bowl, stir together the graham cracker crumbs, sugar & melted butter until well combined. When ready, it should look like coarse, wet sand. Use your hands or a large spoon to break up any big lumps in the mix. 
2. Pour the graham cracker mixture into an 8-in springform pan. With your hands or the flat side of a cup, gently press the crumbs into the bottom & sides of the pan. 
   PRO TIP: Don’t press too hard as this will yield a harder crust. 
3. Bake the crust for 10-15 minutes at 350°F then remove from the oven & set aside to properly cool. 

Marshmallow Cheesecake Filling:

• 2 ½ lbs of cream cheese at room temperature (5 8oz blocks)
• 1 ½ cups of granulated sugar
• ½ teaspoon of salt
• 4 eggs at room temperature
• 1 cup of sour cream at room temperature
• 2 teaspoon marshmallow flavoring (omit for a classic cheesecake)

1. Preheat the oven to 325°F.
2. Boil a kettle or pot of water.
3. Using an electric or stand mixer, whip the cream cheese until it becomes smooth & fluffy. 
4. Slowly add your sugar & salt while whipping.
5. Beat in eggs one at a time, scraping down the sides of the bowl as needed.
6. Add the sour cream & marshmallow flavoring & whip them together until well combined. 
7. Wrap the bottom of your 8 inch springform pan in foil. Make sure it's wrapped tightly around the bottom & sides. 
8. Pour in the cheesecake filling & gently tap the pan on the counter so any trapped air bubbles can rise to the top. 
9. Set the cheesecake pan in the middle of your baking or roasting pan & place inside your oven.
10. Before closing the oven door, pour in the boiling water into the roasting pan until it comes halfway up the cheesecake pan. (This is why you want to wrap the foil tightly, so no water seeps into the crust). 
11. Bake for 1 ½ hours. The center should be set even if the sides are not. Remove the cheesecake pan & let cool completely. 

S’mores Topping:

• 6 ounces of Eleven o’one Fifty Five Semi-Sweet Couverture Chocolate 
• 4 ounces heavy whipping cream
• Mini Marshmallows or dehydrated mini marshmallows
• Graham Cracker Crumbs

1. To make the ganache or chocolate drip, heat the cream on the stove until steam starts to rise. Be careful not to let it boil over. 
2. Place your couverture chocolate in a heat resistant bowl & pour the hot cream overtop of it ensuring the chocolate is fully submerged. Let it stand for about 5 minutes to allow the chocolate to melt. 
3. Whisk the cream & chocolate together until smooth. 
4. Pour the ganache mixture over your cheesecake & smooth with a spoon.
5. Top off with mini marshmallows & a light sprinkle of graham cracker crumbs. 
6. Chill overnight before serving for best results. 

Total Time: 2 hours.  
Makes one 8 inch cheesecake, serves 14 people. 

This Smores Cheesecake is perfect for summer BBQs, pool parties, baby showers or any occasion that calls for a delicious & indulgent dessert! The combination of decadent chocolate with the creamy & crunchy cheesecake is simply irresistible. Your guests will be begging for the recipe! 

Donuts (or doughnuts) are a popular dessert that are often considered to be a breakfast pastry. These round pieces of dough with an open center, are either fried or baked to fluffy perfection then are usually topped with a sweet detail. 

When looking to make your own donuts, you can decide between using a recipe from scratch or starting with a premade mix. 

If you’re looking into purchasing commercial pre-made donut mixes, you’re probably doing large scale baking, out of a bakery or donut shop. Using commercial donut mix allows you to increase your productivity & keep your costs down without sacrificing the quality of your donuts!