Ingredients:

¼ oz dry yeast

¾  cup water

3 ½ cup flour

2 oz sugar

½ cup heavy cream

1 egg

1 oz melted butter

½ tsp salt

1 tsp cinnamon

½ tsp ginger, cloves and nutmeg

Heavy Cream

Republica del Cacao 75% chocolate

- Mix dry yeast with water, reserve.

- Mix flour, 2 oz sugar, 1/2 cup heavy cream, 1 egg, 1 oz melted butter, 1/2 tsp salt, 1 tsp cinnamon, 1/2 tsp ginger, cloves and nutmeg  add the yeast mixture, beat well until dough forms a ball.

- Place the dough in a bowl with a cloth on top and let rise for 1 to 1.5 hr

- On a floured surface, roll the dough to 1/2″ thick, cut shapes and place a cookie sheet, let proof until it double in size

- In a 360F oil, place the dough shapes, until golden brown let cool on a paper towel.

- Make a ganache filling: Heat 4oz cream to a light boil. Remove from heat and add 4 oz Republica del Cacao 75% chocolate. When chocolate is melted stir. Using a pastry bag fill beignets. Sprinkle with powdered sugar.

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Ingredients:

6 oz creme fraiche

6 oz Republica del Cacao 75% chocolate

12 ½ oz Gianduja chocolate

½ cup good whisky

Tempered chocolate

Make a ganache:

- Bring creme fraiche to a boil.

- Add chocolate and Gianduja chocolate, Mix well.

- Mix in whisky,

- Let the ganache rest for at least 12 hours in the fridge covered. The following day put ganache in a piping bag with a medium tip and make small balls, Return balls to refrigerator and chill for 30 minutes. Dip in tempered chocolate and immediately roll in cocoa powder. Serve or give as gifts in decorative paper cups.

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Ingredients:

12 oz all-purpose flour

1 ¼ tbsp ground ginger

1 tsp cinnamon

1/4 tsp cloves

1/4 tsp nutmeg

1 Tbsp cocoa powder

1 tsp baking soda

4 oz butter

1 tbsp grated fresh ginger

½ cup brown sugar

¼ cup molasses

7 oz Republica del Cacao 75% chocolate

Chocolate for tempering if desired

- Preheat oven to 325 F

- Sift together all-purpose flour, ground ginger, cinnamon, cloves, nutmeg, cocoa powder and baking soda.

- Cream butter and grated fresh ginger. Add brown sugar and molasses. Combine well.

- Mix flour mixture into butter then add Republica del Cacao chocolate.

- Refrigerate dough for at least 2 hours.

- Form dough into small balls. Roll in sugar and bake at 325F for 10-12 minutes.

- When cool drizzle or dip in melted tempered chocolate if desired.

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Ingredients:

5 oz all purpose flour

1/2 cup cocoa powder

1 tsp salt

1 tbsp espresso coffee bean finely ground

4 oz butter

1/3 cup icing sugar

Republica del Cacao 75% Chocolate, melted

Powdered sugar

- Preheat oven to 350 F

- Sift together all purpose flour, cocoa powder and salt. Stir in espresso coffee bean, reserve.

- Cream butter and icing sugar.

- Add flour mixture to butter mixture to just combine.

- Bake in a tart ring 20 minutes until firm to the touch.

- Cut into wedge and when still warm drizzle with melted 75% chocolate and dust with powdered sugar,

- Wrap in colored foil if desired

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Ingredients:

For cake:

7 oz egg whites

7 oz sugar

5 oz egg yolks

2.5 oz cocoa powder

For mousse:

3 oz water

4 oz sugar

3.5 oz egg yolks

10.5 oz chocolate

21 oz whipped cream (divided into 7oz and 14 oz)

Filling:

8 oz of canned pumpkin

3 oz of sugar

Cinnamon, cloves and nutmeg (to taste)

Egg for wash

Procedure: For chocolate sponge: beat egg whites and sugar. Stir in egg yolks, finish by adding cocoa powder. Bake at 340 for 12-15 minutes. Remove from oven and allow to cool on a baking rack.

Mousse: Make a sabayon by mixing water and sugar to 250F then pour over 3.5 oz egg yolks and beat until cool. Reserve. Melt chocolate and stir in 7 oz of whipped cream. Add the reserved sabayon and finish by folding in remaining 14 oz of whipped cream.

For pumpkin creme: Bring cream to a boil. In a bowl whisk 10 egg yolks with sugar, cinnamon, nutmeg and cloves, add to the hot cream and cook to the nappe. Stir in pumpkin puree and 6 gelatin sheets. Place in a baking sheet covered with plastic wrap, freeze.

To build cake: Place cake in the bottom of baking sheet and spread with a thin layer of orange marmalade then a layer of  chocolate mousse. Remove the frozen Pumpkin crème from baking sheet, spread more mousse then another layer of cake. Finish with a layer of mousse. Refrigerate.  This cake can be frozen or partially frozen, glazed in 75% ganache and cut in portions

For Chocolate Ganache: Pour 2 cups of very hot heavy cream over 1# of Los Rios Chocolate. When chocolate is melted, stir well. Let cool until lukewarm then glaze cake.

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Ingredients:

Dough:

20 oz flour

10 oz cold butter

4 oz cold shortening

1 oz sugar

1/2 oz salt

1 cup ice cold milk

Filling:

8 oz of canned pumpkin

3 oz of sugar

Cinnamon, cloves and nutmeg (to taste)

Egg for wash

For Chipotle Sauce:

12 oz of heavy cream

1/4 tsp of cayenne

Cinnamon stick

Vanilla bean

Procedure: For dough: Mix flour, cold butter and cold shortening. Add sugar, salt, ice cold milk. Mix just to combine. Place in a container with flour, let rest. Roll to 1/3 ” thick, cut rounds of 3″. Reserve.

For filling: Mix pumpkin, sugar, cinnamon, cloves and nutmeg. Deposit a dollop of filling mixture in the lower part of the dough circle. Brush outer side of the circle with egg wash, fold the dough to create a 1/2 circle and press the edges lightly. Bake at 350 for 10-12 mins. Serve warm dusted with powdered sugar.

For the sauce: Bring to a boil heavy cream, chipotle chili, cayenne, cinnamon stick and vanilla bean split open. Let infuse 5 minutes. Pour the hot cream infusion over 12 oz of 75% chocolate drops, mix well . Sauce can be refrigerated for 3 days. To serve reheat in a microwave or in a double boiler.

Serve warm as dip for empanadas.

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Ingredients:

8 oz butter

4 oz brown sugar

1 egg

1 tsp vanilla

2/3 cup hazelnut flour, toasted

2 ½ cup all purpose flour

1/2 tsp salt

1/2 tsp baking powder

Raspberry Jam

Procedure:

In a mixer, cream butter with brown sugar. Add 1 egg, scrape well. Add vanilla,

mix in toasted hazelnut flour, Add salt and baking powder. Let rest overnight, refrigerated.

On a floured table roll the dough to 1/4 ” thick. (Before working dough, bring to room temperature).   Cut shapes and bake at 350 degrees for 7 minutes. Let cool. To assemble- Spread raspberry jam on cookie, place a chocolate glazed cookie on top, serve.

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-          Chocolate sweet dough:

-          In a mixer with the paddle attachment, mix well 7 oz butter with 3 oz of powdered sugar until creamy.

-          Add one by one 5 eggs mix well.

-          Add 11 oz All Purpose flour, 3 oz almond powder, 1.25 oz cocoa powder and 0.25 oz baking powder.

-          Mix well refrigerate 4 hours.

-          Roll the dough to ¼ “, cut in heart shapes then cut half of the hearts the center with a smaller cutter.

-          Bake at 350° for 15 minutes.

-          Once cooled, sandwich the cookies with raspberry marmalade.

-          Decorate the top with chocolate or powdered sugar.

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Raspberry jelly:

-          Bring to a boil 1 cup of raspberry puree with 4 oz of sugar.

-          Add 5 bloomed gelatin sheets then add 1 cup of cold raspberry puree.

-          Place in flexi molds and freeze.

Chocolate raspberry mousse:

-          Whisk 8 yolks with 6 oz of sugar.

-          Bring to a boil 2.5 cups cream with 1.5 cups of raspberry puree.

-          Temper the yolks mixture, blend in the cream then cook to the “nappe”.

-          Add 8 gelatin sheets then 10 oz of 75% “Los Rios” chocolate.

-          Fold in 1 Qt of whipped cream.

-          Fill the molds half way, place a frozen jelly in the center then fill top the top with mousse.

-          Place in the freezer until hard.

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-          Whisk 10 egg yolks with 6 oz of sugar, set aside.

-          Bring to boil 4 cups of heavy cream, 1 split vanilla bean, a cinnamon stickand 2 ea chipotle peppers.

-          Temper the egg mixture with part of the cream, pour into the boiling cream and cook to a “nappe”.

-          Strain the mixture into a bowl, return the peppers to the strained mixture.

-          Add 10 oz of 75% “Los Rios” chocolate, let melt then mix well with a hand mixer, strain again.

-          Pour into cups, place in the refrigerator at least 4 hours.

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