S’mores Cheesecake Bars

Recipe developed by In Bloom Bakery – Ginny Dyer

Serving Size: Makes 16 squares

Ingredients

For Graham Cracker Crust

• 21 (315 g) graham crackers, full sheet
• 3/4 cup (168 g) unsalted butter, melted
• 3 tbsp (41 g) light brown sugar

For Chocolate Cheesecake

• 24 oz (680 g) cream cheese, softened at room temperature
• 3/4 cup (150 g) granulated white sugar
• 1/2 tbsp (4 g) cornstarch
• 6 oz (170 g) Endangered Species Chocolate milk chocolate bars, melted and slightly cooled 
• 1/4 cup (62 g) sour cream, at room temperature
• 2 tsp vanilla
• 3 eggs, at room temperature

For Chocolate Ganache

• 3 oz (85 g) Endangered Species Chocolate milk chocolate bar, chopped 
• 1/4 cup (60 ml) heavy cream
• 1 cup (60 g) marshmallows (for topping)

Directions

For the Graham Cracker Crust

1. Preheat the oven to 350 degrees. Spray a 9×9 inch metal baking pan with non-stick spray and line it with parchment paper.
2. Pulse the graham crackers in a food processor until they resemble fine crumbs.
3. Then add in the melted butter and brown sugar and pulse until combined.
4. Tightly press the graham cracker crumbs into the bottom of the pan. Use a ¼ cup measuring cup to make this easier.
5. Bake the crust for 10 minutes, then let cool. Reduce the oven temperature to 325 degrees.

For the Chocolate Cheesecake

1. In a large bowl, mix the cream cheese, sugar and cornstarch together with a hand mixer on medium speed until smooth and free of lumps, about 2 minutes.
2. Add in the melted milk chocolate, sour cream and vanilla and mix on medium-low speed just until combined.
3. Add the eggs to the cheesecake mixture and mix on medium-low speed just until combined.
4. Pour the cheesecake batter into the prepared pan with the crust. Bake for 39-42 minutes, just until the center only has a slight jiggle. Then turn the oven off and prop the oven door open for 10 minutes using a wooden utensil.
5. Remove the cheesecake from the oven and allow it to cool completely in the pan on a wire rack. Then transfer it to the fridge and allow it to chill in the fridge for 6 hours, or until completely cold. (I usually bake it the night before and allow it to chill overnight.)

For the Chocolate Ganache

1. Once the cheesecake is cold, pull up on the parchment paper to carefully remove the cheesecake from the pan. Transfer to a serving plate or board.
2. Add the chopped chocolate to a small bowl. Heat the cream until steaming, then pour the cream over the chocolate. Stir to combine.
   (If the chocolate is not melted all the way you can heat the bowl over a pot of hot water like a double boiler, or microwave it in 10 second intervals until it is all melted together and smooth.)
3. Pour the ganache over the cheesecake and smooth it with an offset spatula. Chill in the fridge for 10 minutes to let the ganache set.
4. Cut into 16 squares using a sharp knife. Run the knife under hot water then wipe it with a towel each time you make a cut. This will allow you to make clean, pretty cuts.
5. Sprinkle mini marshmallows on top of the cheesecake. Torch the marshmallows with a kitchen torch, then serve!
   (I recommend waiting to top the bars with marshmallows until after you’ve cut them for easier cutting.)

Enjoy! If you make this recipe, be sure to post it to your social media and tag us @eschocolate on IG and @EndangeredSpeciesChocolate on FB!

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Looking for a way to upgrade this year’s birthday cake? You’ve got to try this flaky, indulgent, Giant Chocolate Blueberry Pop Tart! This recipe utilizes store-bought puff pastry to save you even more time. You can make this show-stopping treat with minimal ingredients and effort. Score!

The chocolate filling is rich and fudgy, with only 4 ingredients needed to make it! The blueberry glaze (made with preserves) pairs perfectly with the chocolate and the color comes out so vibrant. Then there’s that flaky, buttery pastry, which truly brings it all together.

Don’t forget to add our Extreme Dark 88% Dark Chocolate bar to your cart! You can find it on chocolatebar.com or at most retailers near you. Happy Baking!

giant chocolate blueberry pop tart

Yields: 1 large (10x14in) Pop Tart

Total time: 2 hrs 15 min

Ingredients

Chocolate Filling:

• 1/3 cup granulated sugar (75g)
• 1/2 cup whole milk (60ml)
• (2) 3oz. bars of  Endangered Species 88% Dark Chocolate (85g each, 170g total), coarsely chopped
• 1/4 cup salted butter (60g), cut into tablespoons

Pastry:

• 2 sheets of store-bought puff pastry (490g)
• 1 large egg for egg wash (50g)
• Small amount of all-purpose flour for rolling out puff pastry

Blueberry Glaze:

• 2 cups powdered sugar, sifted (230g)
• 3 Tablespoons blueberry preserves (60g)
• 3 Tablespoons whole milk (45g)

Instructions

(Don’t start with your puff pastry thawed—make the chocolate filling and then let your puff pastry thaw while the filling cools down and thickens!)

Make the Chocolate Filling First:

1. In a medium heatproof bowl add your sugar, milk, and half of your chopped chocolate (so 1 bar). Set it over a small pot of simmering water (make sure the bottom of the bowl doesn’t touch the water). Heat and gently stir with a spatula until the chocolate has melted and the mixture is mostly smooth.
2. Take off the heat, immediately add your butter and other 1/2 of chocolate chips. Stir until both butter and chocolate have melted and mixture is smooth. Pour into a separate bowl and set aside at room temp to cool for 45 min—take your puff pastry sheets out now to thaw while it does.

Assembling the Giant Pop Tart:

1. Once thawed, roll each puff pastry sheet out on at a time on a lightly floured surface into large 10x14in rectangles. Trim edges for clean lines. Place them on a large baking sheet, separated by parchment paper, cover your bowl with the chocolate filling with plastic wrap (so the plastic touches the surface of the chocolate) and chill everything in the fridge for 15 minutes. Whisk together an egg in a small bowl for an egg wash while they chill.
2. Take your puff pastry and chocolate filling out of the fridge. Keep one pastry on the tray and the other off to the side. Brush egg wash around the outside border of the pastry on your tray (~2 inches). Take your chocolate filling out and spread it into an even layer, leaving the border untouched.
3. Lay your other pastry sheet overtop, press down around the edges with your fingers to seal, and then crimp with a fork to further help seal. Brush the entire pop tart generously with your egg wash and poke holes (10-12) all over the top to let steam escape during the bake. Place back in the fridge to chill while you preheat the oven to 400°F (200°C).
4. Then, bake at 400°F (200°C) for 25-30 minutes or until dark golden all over. Rotate your tray halfway through for a more even back. Take out of the oven, let cool for 15-20 minutes on tray, and then carefully transfer to a separate rack to cool completely.
5. Once cooled completely (can take up to an hour), whisk together all of your glaze ingredients until smooth and pour/spread/drizzle overtop.

Cut into slices to serve or let folks cut as they please—best enjoyed same day, otherwise store in an airtight container at room temperature for a few days!

Notes

• Chocolate Filling Harden? If you leave the chocolate filling in the fridge too long, it’ll thicken up too much and potentially harden, so keep an eye on those 15 minutes. If it happens though—don’t fret! Just microwave it for 5-10 seconds (you shouldn’t need more) and then give it a good stir to smooth things out. You want to be able to easily spread it, but not have it oozing (a technical term, yes) all over the place.
• Pastry Hard to Handle? Puff pastry has a high butter content, so the more you handle it or leave it out, the stickier it becomes. If in doubt or if things get messy, chill it in the fridge for 15 minutes. I recommend chilling it right before you bake it anyways for maximum puffage and flakiness!
• Bake Time: I baked mine with a rack in the upper thirds position and 25-30 minutes was always the sweet spot for me. With that said, every oven is different, so just keep an eye on things as you near the 25 minute mark. Also, the more egg wash you brush on, the quicker it’ll darken.

Enjoy! If you make this recipe, be sure to post it to your social media and tag us @eschocolate on IG and @EndangeredSpeciesChocolate on FB!

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The 4th of July is a day of celebration, filled with joy, patriotism, and, of course, delicious food. Whether you’re hosting a backyard barbecue or attending a neighborhood potluck, having a show-stopping dessert that captures the spirit of the occasion is a must. Look no further than the delightful and visually stunning Berry Bundt Cake, a delightful treat that perfectly complements the festivities. Made with our NEW Raspberry Filled + 60% Dark Chocolate Bar and bursting with juicy berry flavors, this cake is sure to become the star of any Independence Day party.

The Berry Bundt Cake is a delightful twist on a classic dessert, combining the moistness of a traditional bundt cake with the irresistible sweetness of fresh summer berries and decadence of dark chocolate. Each slice showcases a stunning mosaic of red, white, and blue, making it the perfect patriotic centerpiece for your 4th of July spread. So, this year, add a touch of sweetness to your festivities with a Berry Bundt Cake that embodies the true essence of summer and celebration!

Berry Bundt Cake

Yield: 12-14 slices

Prep time: 20 mins

Bake time: 45 mins

Additional time: 15 mins

Ingredients

For the Berry Bundt Cake

• 2 cups all-purpose flour (270g) plus 2 Tablespoons (16g), divided
• 1 ½ teaspoons baking powder (9g)
• ½ teaspoon salt (3g)
• 12 Tablespoons butter, at room temperature (170g)
• 1 ⅓ cups granulated sugar (267g)
• 3 large eggs, at room temperature
• 1 Tablespoon vanilla extract (15 ml)
• ¾ cup milk (180 ml)
• 6 oz raspberries, washed and dried (170g)
• 6 oz blueberries, washed and dried (170g)
• 3 oz Endangered Species Chocolate Raspberry Filling Dark Chocolate Bar (85g)

For the Icing

• 1 cup powdered sugar, sifted (110g)
• 1 ½ Tablespoons lemon juice or water (21 ml)
• Seasonal sprinkles (optional)

Instructions:

Making the Berry Bundt Cake

1. Preheat the oven to 350°F/180°C. Butter your Bundt pan, using your fingers or the butter wrapper to get into all the crevices. Then dust lightly with flour until the pan is completely coated. Dump the excess flour out. Or, alternatively, use a nonstick baking spray.
2. Chop up the raspberry-filled chocolate bar into ¼” (6 mm) pieces and toss together in a medium bowl with the berries and two Tablespoons (16g) of flour until coated.
3. In the bowl of a stand mixer fitted with a beater attachment, add the remaining 2 cups of flour, baking powder, salt, butter, and sugar. Beat on low speed for 3-4 minutes until the mixture is fully combined. The flour mixture should look sandy and similar to breadcrumbs.
4. In a large measuring cup with a spout, whisk together eggs, vanilla extract, and milk. With the mixer on medium low, stream in the milk mixture. Beat the cake batter until just combined, then scrape the sides and bottom of the bowl with a spatula. Beat on medium speed for another 2-3 minutes until the batter looks fluffy, smooth, and aerated.
5. Fold in the flour-coated berries and chocolate into the batter until everything is well-dispersed.
6. Bake for 45-55 minutes until the top is golden and the center is no longer jiggly. To further test doneness, insert a toothpick or knife into the tallest part of the cake. If the toothpick or knife comes out with cake batter (not fruit juice!), place the cake back in the oven for another 5 minutes. If the toothpick or knife has only a few crumbs attached or comes out completely clean, the cake is done; remove it from the oven.

Removing the Bundt Cake from the Pan

1. Let the cake cool in the pan for at least half an hour before attempting removal, until the edges of the cake start to pull back from the pan walls.
2. Turn the cake out from the pan while it’s still a bit warm to prevent the edges from softening: Center the pan on top of a pot holder and place a wire cooling rack or cutting board upside down over the top of the pan. Hold the wire rack with your nondominant hand and center your dominant hand under the Bundt pan. Flip your hands with one fluid motion, then place the cake and wire rack back on your workspace. If the cake doesn’t pop out immediately, tap the hot pad still on top of the Bundt cake a few times.
3. If the Bundt cake is not already, let it come to room temperature before decorating.

Making the Icing

1. Add powdered sugar and lemon juice or water into a small bowl and whisk together. Use a spoon to drizzle over the top of the cake.
2. If desired, add seasonal sprinkles over the top. Then, cut with a sharp knife, serve, and enjoy!

Notes:

• This berry Bundt cake is best enjoyed within a day of baking, but you can store leftovers in an airtight container at room temperature for up to three days or in the fridge for up to five days.
• This cake is even more delicious when warm! Heat up a slice in the microwave for 10 seconds for melty chocolate goodness.

Enjoy! If you make this recipe, be sure to post it to your social media and tag us @eschocolate on IG and @EndangeredSpeciesChocolate on FB!

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These Chocolate Strawberry Cups are made with Endangered Species Almond & Sea Salt Dark Chocolate Bar and fresh strawberries. 

It’s a foolproof summer dessert that you can make in 15 minutes and store in the fridge for days! 

Here’s what you need: 

• 1 cup Endangered Species Almond & Sea Salt Dark Chocolate Bar 
• 1 cups sliced strawberries

That’s it!

Chocolate Strawberry Cups

Yields: 12 servings

Total time: 35 minutes

Ingredients:

• 1 cup Endangered Species Almond & Sea Salt Dark Chocolate Bar
• 1 cups sliced strawberries

1. Add the chopped chocolate to a medium-sized saucepan over medium-low heat. Stir the chocolate frequently until all of the chocolate is melted.
2. Line a standard muffin tin with 12 paper cupcake liners and add 1 TBSP of the melted chocolate to each. Use a spoon to gently push some of the chocolate up so it slightly coats the paper liners. Then transfer to the refrigerator or freezer to chill for 15 minutes.
3. After the chocolate is set, fill the cups with sliced strawberries or your favorite berry. Serve the chocolate strawberry cups solo or with a scoop of your favorite non-dairy ice cream.
4. Store leftover chocolate cups in the refrigerator for 3-5 days!

Enjoy! If you make this recipe, be sure to post it to your social media and tag us @eschocolate on IG and @EndangeredSpeciesChocolate on FB!

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Look no further for your recipe of the summer! This Mint Chocolate Chip Ice Cream Cake is creamy, refreshing and luscious. Not to mention the show-stopping green color!

This recipe by Stephanie’s Sweet Treats highlights our Forest Mint + 72% Dark Chocolate bar to really accentuate that delicious minty flavor we all know and love. Our new 60% Semi-Sweet Chocolate Chips are perfect to create the rich ganache that goes over the top! Whether you’re celebrating something, looking for a fun recipe to try or just really craving mint chocolate, this recipe is for you.

All of ESC’s chocolate is certified Fairtrade, gluten-free, and non-GMO (with plenty of vegan options to choose from). You can feel good about enjoying good chocolate. Enjoy!

mint chocolate chip ice cream cake

Yields: 16 servings

Total time: ~10 hours (with freezing)

Ingredients

Chocolate Cake:

• 1 ⅓ cup All-purpose flour
• ⅓ cup Unsweetened cocoa powder
• ¾ cup White granulated sugar
• 1 ½ teaspoon Baking powder
• ¼ teaspoon Baking soda
• ½ teaspoon Salt
• 1 teaspoon Pure vanilla extract
• 2 Large eggs room temperature
• ½ cup Buttermilk room temperature
• ½ cup Oil canola or vegetable oil
• ½ cup Hot water
• 1.5 quarts Mint chocolate chip ice cream

Mint Whipped Cream:

• 2 cups Heavy cream cold
• 1 cup Powdered sugar
• 1 teaspoon Pure vanilla extract
• 1 ½ teaspoon Powdered gelatin
• 2 tablespoon Cold water
• 1 ½ teaspoon Heavy cream
• ½ teaspoon Peppermint extract
• 1 cup Chopped Endangered Species Forest Mint 72% Dark Chocolate 3 oz chocolate bar
• Food dye blue, green, and brown

Chocolate Ganache:

• 1 cup Endangered species 60% premium baking chips
• ½ cup Heavy cream

Instructions

Chocolate Cake:

1. First, preheat the oven to 350℉. Spray one 9X9-inch square pan with baking nonstick spray. Line the bottom with a parchment paper circle and spray again.
2. In a large bowl, mix the flour, cocoa powder, baking powder, baking soda, salt, and sugar. Set aside.
3. Next, heat the hot water over the stove until steaming. In a medium bowl, mix the vanilla, eggs, buttermilk, and oil. Slowly pour the hot water into the egg mixture and mix.
4. Pour the wet ingredients into the dry ingredients and whisk until smooth. Make sure not to over mix.
5. Pour the batter evenly into the cake pan. Bake for 22-24 minutes. Bake until a toothpick inserted comes out clean. While the cakes are baking, pull out the ice cream.
6. Let the cakes sit in the hot pan for 10 minutes before transferring to a cooling rack, then cool completely. Once cool, wrap each cake in cling wrap. Then freeze the cake layers.
7. Finally, wash the 9X9-inch pan and line the pan with foil. Pour all of the ice cream into the foil. Then, cover with foil and place in the freezer overnight.

Mint Whipped Cream

1. Place a metal bowl with a whisk attachment in the freezer for 10 minutes. In a small bowl, mix the powdered gelatin and cold water. Allow it sit for at least 5 minutes.
2. In the meantime, add heavy cream, powdered sugar, and vanilla into the cold bowl. Beat on high speed until medium peaks form.
3. Then heat the gelatin in the microwave for 5 seconds. Add the small amount of heavy cream and mix until combined. Heat for another 5 seconds.
4. Slowly add the gelatin into the whipped cream while the mixer beats on high speed. Then, add in the peppermint extract, 2 drops of green food dye, 1 drop of blue food dye, and a very very small drop of brown food dye. Beat on high speed until thick and stiff peaks.
5. Pour in the chopped chocolate and use a rubber spatula to gently fold it in. It should still very thick whipped cream.

Chocolate Ganache

1. Start this right before you need it. Pour the chocolate chips into a bowl. Heat the heavy cream into a small saucepan over medium-low heat. Heat until hot and steaming. Pour the hot cream over the chocolate chips. Let it sit for 2 minutes.
2. Use a rubber spatula to gently mix until smooth.

Assembly

• Place the cake down on the board. Spread 1 cup of mint whipped cream over the cake. Top with the frozen ice cream.
• Quickly frost the cake with the whipped cream. Place the cake in the freezer while you make the chocolate ganache.
• Spread the chocolate ganache over the cake.
• Place the cake back in the freezer so it is solid. Pull the cake out for 10-15 minutes to let thaw before cutting into it.

Notes

• Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cakes.
• If high altitude baking- Add an extra 1 tablespoon of flour.
• Pull out dairy ingredients 2 hours before baking.

Enjoy! If you make this recipe, be sure to post it to your social media and tag us @eschocolate on IG and @EndangeredSpeciesChocolate on FB!

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Baked Churro Donuts with Dark Chocolate Ganache! These babies, just as light and crispy as their fried equivalents, are dipped in melted butter after a good bake and broil, coated in cinnamon sugar, and then served with a silky dark chocolate ganache—made all the better with our 72% Dark Chocolate. 

When making something as simple as ganache, there’s not much room to hide in terms of ingredients—so go for quality! Our 72% Dark Chocolate bar is both bold and incredibly smooth. This is cocoa at its most pure and quite frankly, maybe at its best.

All of ESC’s chocolate is certified Fairtrade, gluten-free, and non-GMO (with plenty of vegan options to choose from). Make these delectable donuts just in time for Father’s Day!

baked churro donuts with dark chocolate ganache

Yields: 6 donuts

Total time: ~ 1 hour

Ingredients

Dark Chocolate Ganache:

• 6oz (170g), dark chocolate (72% cocoa) from a bar (I used Endangered Species Chocolate)
• 3/4 cup heavy whipping cream

Baked Churro Donuts:

• 1/3 cup water (75g)
• 1 Tablespoon dark brown sugar (12g)
• 1/4 teaspoon table salt (2g)
• 3 Tablespoons unsalted butter (45g)
• 1/3 cup all-purpose flour (50g), spooned/leveled—not scooped
• 1 large egg (50g), room temperature
• 1/2 teaspoon pure vanilla extract

Cinnamon Sugar Coating:

• 5 Tablespoons melted butter (75g)
• 1/2 cup granulated sugar (100g)
• 2 teaspoons ground cinnamon (6g)

Instructions

(You can make the ganache before the donuts, while they bake, or right after you coat them in the cinnamon sugar. If making during or before, just let sit at room temperature until ready to use).

Baked Churro Donuts:

1. Preheat the oven to 400°F (200°C) and prep a large baking sheet with parchment paper. Set aside.
2. In a medium saucepan: add your water, salt, brown sugar, and butter. Heat over medium heat, occasionally stirring with a spatula, until the butter has completely melted (about a minute or two).
3. Turn the heat to low, add in your flour, and mix it in with your spatula until smooth/no clumps remain. Continue heating the mixture over low heat and occasionally stirring/scraping with your spatula until it thickens and a slight film appears at the bottom of the pan (about 5-7 minutes).
4. Take off the heat, let cool for 5 minutes, then add in your egg and vanilla extract, mixing in until fully combined and smooth (I start with a whisk and then switch to a spatula). Add to a piping bag fitted with a wider star piping tip and pipe 6 donuts (4 inches in diameter each) evenly spaced onto your baking sheet lined with parchment.
5. Bake at 400°F (200°C) for 15-17 minutes (until tops have evenly browned, they feel set when poked) rotating the tray halfway through. Then, keep in the oven and broil on high for 2-3 minutes until darker/crispy on the outside.
   1. While they bake, prep the cinnamon sugar coating: gently melt your butter in a small bowl and in a separate bowl, whisk together your granulated sugar and ground cinnamon.
6. Pull your baked churros out of the oven, carefully dip each in melted butter and then coat in the cinnamon sugar mixture. Serve the Dark Chocolate Ganache (recipe below).

Dark Chocolate Ganache

1. Coarsely chop your dark chocolate into pieces and place into a heat safe bowl. In a small saucepan, heat your heavy whipping cream over medium heat until just boiling (careful not to overheat).
2. Gently pour the warm cream overtop of your chopped chocolate and let sit for 5 minutes. Start by gradually/slowly whisking the two together in small circular motions. As they become more combined, you can work up to a more regular whisk speed until completely smooth.
3. Let rest in the bowl (or in a separate serving bowl) at room temperature. It will thicken as it cools (avoid cooling in the fridge as it will be less smooth/shiny). If it gets too thick before you’re ready to serve—see notes below for how to fix.

Notes

• Storing: The donuts are best enjoyed same-day, but will keep for up to 3 days stored at room temperature in an airtight container. If not enjoying these the same day, wait to make your ganache until the day you plan to enjoy these.
• Ganache Too Thick? This ganache is definitely on the thicker side, but shouldn’t be a fudge or truffle-like consistency. If that happens, it’s possible your measurements might have been a little off (accuracy is really important with ganache). If it gets too thick as it cools down before you have the chance to dip and enjoy, gently reheat (using a double boiler or 5-second increments in the microwave) and whisk until smooth again.
• Do I Have to Pipe Into Donuts? Certainly not! You can pipe these into that classic churro shape and enjoy just the same. Just keep an eye on them as they bake and look for the same visual indicators as listed in the recipe.

Enjoy! If you make this recipe, be sure to post it to your social media and tag us @eschocolate on IG and @EndangeredSpeciesChocolate on FB!

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These Double Dark Chocolate Macaroons are made with shredded coconut and dark chocolate. They’re ready in under an hour for a quick no-bake dessert this summer! 

You’ve probably seen vegan macaroons at the store in the refrigerated section. Well, today I’m going to show you how easy they are to make at home with just a handful of simple ingredients! They’re naturally sweetened with maple syrup and super chocolate-y. 

My original macaroons are a simple coconut, but I modified that recipe and added cacao powder. 

Because chocolate on chocolate is always a good idea, right? 

Here’s what you need to make Chocolate Chocolate Macaroons: 

• unsweetened shredded coconut
• coconut cream (solid part from the coconut can)
• pure maple syrup
• melted coconut oil
• raw cacao powder
• Endangered Species Oat Milk 75% Dark Chocolate Chips

That’s it! 

Double Dark Chocolate Macaroons

Yields: 12-16 servings

Total time: 20 minutes

Ingredients:

• 4 cups packed shredded unsweetened coconut
• 2 TBSP coconut cream (solid part from the coconut can)
• 1/4 cup pure maple syrup
• 2 TBSP melted coconut oil
• 2 TBSP raw cacao powder
• 1 cup Endangered Species Oat Milk 75% Dark Chocolate Chips

1. Add the shredded coconut to a food processor or high speed blender and pulse a few times to combine, careful to not over mix or you’ll end up with coconut butter.
2. Add in the coconut cream, maple syrup, melted coconut oil, and raw cacao powder and pulse until well combined, scraping down the sides as needed.
3. If the mixture looks too wet, add a little more coconut flakes. If it’s too dry and crumbly, add a little more coconut cream or coconut oil. You want the mixture to stick together when pressed with your fingers, but not soggy.
4. Measure out heaping ~1.5″ TBSP and scoop onto a parchment-lined baking sheet or plate. Transfer the plate to the refrigerator or freezer to chill while you prepare the chocolate.
5. Melt the dark chocolate chips  in a saucepan over medium low heat. stirring often.
6. Dip the macaroons into the chocolate and place on a parchment- or wax paper-lined baking sheet or serving platter. Drizzle the tops with remaining chocolate and set in the refrigerator (or freezer) to cool until the chocolate is firm to the touch.
7. Store leftover macaroons in an airtight container in the refrigerator for up to one week and freeze for long term storage.

Enjoy! If you make this recipe, be sure to post it to your social media and tag us @eschocolate on IG and @EndangeredSpeciesChocolate on FB!

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Nothing beats a slice of warm, homemade bread (with chocolate!) so why not bake one for yourself and one for a friend? This recipe makes enough bread to keep one loaf at home and to give one to a loved one. Our Cinnamon Chocolate Sourdough Bread is the perfect treat–enjoy some as a snack or toast it in the morning for breakfast. The aromatic cinnamon, touch of sweet chocolate, and slight tang of sourdough make this bread perfect for any time of day.

Prep time: 30 mins

Active time: 1 hour, 15 mins

Down time/baking: 8 hours, 15 mins

Total time: 9 hours, 45 mins

Night before:

• 50g sourdough starter
• 150g unbleached organic flour
• 150g water

1. Mix all ingredients well, cover loosely, and leave on the counter overnight.

Day of:

• 680g water
• 1000g unbleached organic flour
• Extra unbleached organic flour
• 1 cup of Oat Milk 75% Cocoa Dark Chocolate Premium Baking Chips
• 1 bar of Smooth 72% Cocoa Dark Chocolate, chopped
• 1 bar of Milk 48% Cocoa Milk Chocolate, chopped

For sharing:

• 1/2 yard of cotton fabric
• 1-3 pieces of ribbon

1. Using your hands, mix last night’s sourdough with 680g of water in a bowl until the dough is nice and bubbly.
2. Mix in 1000g of unbleached organic flour to your dough and cover the bowl with a linen cloth.
3. In a separate bowl, add 20g of salt with 20g of water.
4. Let both bowls sit for 30 minutes.
5. Add the salt water into your dough and knead for 4-5 minutes until the bread feels full and solid. (Sprinkle the extra unbleached organic flour on your work surface to prevent your dough from sticking.)
6. Cover your kneaded dough on the work surface with a linen cloth for 1 hour.
7. Stretch and fold all four corners of your dough back to the center. Cover your dough with linen and wait 1 hour.
8. Repeat the stretching and folding from step 7. Cover your dough with linen and wait 1 hour.
9. One last time, repeat the same stretching and folding from step 7. Cover your dough with linen and wait 1 hour.
10. Place your dough on your work surface and separate it into two loaves. Cover your loaves with linen and wait 1 hour.
11. Pull your dough apart as far as you can without ripping it. Sprinkle the cinnamon over the stretched dough and top it off with crushed chocolate and baking chips (you can never have too much chocolate!).
12. Bring both sides of your cinnamon chocolate dough to meet in the center so the chocolate and cinnamon are now on the inside. Roll your dough into a ball.
13. Sprinkle some of your extra flour into a dough bowl. Place your dough ball seams-down into the bowl. Cover your dough bowl with linen and wait 1 hour.
14. Place your dutch oven inside your oven and preheat them together at 475 degrees for 1 hour.
15. Remove your bread from the bread bowl and place it on a sheet of parchment paper. Using a clean razor blade, create a design on the top of your bread.
16. Lower the oven temperature to 450 degrees and place the parchment paper and bread inside the dutch oven. Cover the dutch oven, return it to the oven, and let it bake for 25 minutes.
17. Remove the dutch oven lid and let the bake uncovered for another 15 minutes.
18. Remove the dutch oven from the oven and take out your bread. Let it cool.
19. To share, wrap parchment paper and a 1/2 yard of cotton fabric around your cinnamon chocolate bread. Secure the fabric with ribbons and deliver it to a loved one!

Enjoy! If you make this recipe, be sure to post it to your social media and tag us @eschocolate on IG and @EndangeredSpeciesChocolate on FB!

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And be sure to shop our newest chocolate chips SOON on chocolatebar.com. Cheers!

Raspberry Lava Cake

Recipe developed by Megs Escapades

Yields 9 lava cakes

Ingredients

• 1 – 10 ounce bag ESC dark chocolate baking chips
• 2 sticks butter, salted + extra to grease muffin tin
• 4 eggs, room temperature 
• 4 egg yolks, room temperature 
• 1 tsp pure vanilla extract
• 1/2 cup flour
• 1 1/4 cup powdered sugar
• 1/4 cup raspberry preserves 
• Cocoa powder

Directions

1. 1. In a large bowl add ESC dark chocolate baking chips and 2 sticks of butter, cut up into cubes.  Heat the chocolate chips and butter in a microwave on high heat for 1 minute.  Stir and heat the chocolate in 30 second intervals, mixing each time in between heating, until chocolate is completely melted.
   2. In a small bowl add 4 eggs and 4 egg yolks.  Lightly whisk eggs together and add in vanilla extract.  Pour the egg / vanilla mixture into the melted chocolate.  Make sure the chocolate is slightly cooled before adding in the eggs.  Sift flour and powdered sugar into the chocolate and mix until incorporated.
   3. In a muffin tin, grease 9 wells with butter and add cocoa powder to each well to coat the well.  Discard any extra cocoa powder by turning over the muffin tin into your sink or trash.  Add chocolate batter until half the well is filled.  Spoon a tsp of raspberry preserves in the center of the batter and top with remaining chocolate batter to cover the raspberry preserves.
   4. Bake in a 425 preheated oven for 8-10 minutes or until cakes are firm on the outside and have a slight jiggle in the middle.  Set muffin tin on a cooling rack and let cakes cool for about 2 minutes.  Place a cookie sheet over the muffin tin, while holding the cookie sheet over the muffin tin tightly, flip the muffin tin over the cookie sheet and set down onto the counter.  Gently pull the muffin tin up to release the lava cakes onto the cookie sheet.  Serve right away with powdered sugar, whipped cream, and fresh raspberries.

       

Enjoy! If you make this recipe, be sure to post it to your social media and tag us @eschocolate on IG and @EndangeredSpeciesChocolate on FB!

The post raspberry lava cakes appeared first on Endangered Species Chocolate.

And be sure to shop our newest flavor at chocolatebar.com. Cheers!

Raspberry & Dark Chocolate Chunk “Nice” Cream

Recipe developed by Buckets of Yum – Amy Manes

Yields 4- ½ cup servings or 1 pint

Chill Time: 3+ hours 

Total Time: 3½+ hours

Equipment: High-speed blender

Ingredients

• ⅓ cup raw cashews
• 14 oz full-fat coconut cream
• 1 tbsp pure vanilla extract
• ½ cup cane sugar
• ¼ tsp xanthan gum (optional, but will help create a creamier consistency)
• ¼ cup fresh raspberries, lightly mashed
• ½ Endangered Species Chocolate Raspberry Filling 60% Dark Chocolate Bar, roughly chopped

Directions

Overnight prep: 

• Place can of full-fat coconut cream in the refrigerator overnight so that it hardens and separates from the water.
• Soak cashews in warm water

1. 1. Place soaked cashews, hardened coconut cream, vanilla, sugar, and xanthan gum in a blender, and blend until very smooth.
   2. Pour into container or dish of choice. Stir in chopped raspberries and ESC Raspberry Filling 60% Dark Chocolate chunks.
   3. Cover and place in the freezer for a minimum of 3 hours, or overnight.
   4. When ready to enjoy, remove from the freezer and let sit for at least 15 minutes, and use an ice cream scoop dipped in hot water for a proper scoop. Store in an airtight container in th freezer, and consume within 1 week for best taste!

Enjoy! If you make this recipe, be sure to post it to your social media and tag us @eschocolate on IG and @EndangeredSpeciesChocolate on FB!

The post raspberry & dark chocolate chunk “nice” cream appeared first on Endangered Species Chocolate.