Recipes and News
Be a chocolate maker for a day: fall classes are in session!
There's often a waitlist for our chocolate-making classes at the factory, and we get why: there's nothing quite like spending an afternoon in Red Hook or evening getting your hands chocolatety and crafting your own personal set of single origin bars and truffles, or tasting chocolate alongside coffee, tea, and wine to your heart's content. People often tell us that taking a class here changes their perspective on chocolate (and food in general!), and they leave with a new appreciation for how...
Gaby Scelzo’s Cheater Chocolate Mousse
For a more traditional, milky mousse, look no further than our friend Gaby Scelzo’s Cheater Chocolate Mousse with our Coconut Milk minis. It’s creamy, soft, rich yet light on the palate. Pure nirvana, like a celestial being is speaking to you from above. It's also, crucially, easy to make. An anytime dessert you'll want to have all the time. Grab some Coconut Milk minis and whip this up in no time. If you’re on Instagram, Gaby made a video too. Ingredients 4oz Coconut Milk chocolate (minis ...
Pure Cacao & Dates & Vanilla Two-Ingredient Mousse
Mousse. It’s underrated and under-appreciated. It's refreshing, cooling, and considering how easy it can be to put together, surprisingly complex and sophisticated. All you need is a mixer, hand or stand, some bowls, and of course, the right chocolate. We’re serving up two-ingredient, super dark and super dense mousse with our Pure Cacao & Dates & Vanilla bar. Pure Cacao & Dates & Vanilla Two-Ingredient Mousse Serves 3 This is a super dark chocolate lover’s mousse. It’s den...
Chocolate Ganache Bars
Our Chocolate Ganache Bars are everything you want in a dessert. They are fruity, chocolatey, crispy, and easy to make! The best part is, you can customize the recipe. For this recipe, we paired our Pink Sea Salt bar with St. Dalfour Raspberry Fruit Spread for a deep and complex flavor profile. Follow the recipe below to make your bars! When you're done, tag us and St. Dalfour on Instagram so we can see your flavor pairings! Makes 6-8 bars Ingredients Cookie Base 75 grams all-purpose flour...
Lapsang Souchong Hot Chocolate, Three Ways
In celebration of all things spooky and haunting, October’s First Nibs batch was all about flavors that linger long after their physical medium is gone. One of three bars in the batch was Lapsang Souchong, a 68% dark chocolate made with Ugandan cacao and infused the smoked black tea. Lapsang is made by smoking tea leaves over pinewood, and it infused our bar with the aromatics of a campfire. One customer suggested we make a hot chocolate with this bar, and so we did… three ways. Below are th...