Recipes

Steps

1. Finely grate the cacao and cane sugar, keeping them separate. 
2. Whisk together the cane sugar or honey, 1/2 up of milk, water and salt in a saucepan. Bring to a boil over medium heat, then reduce the heat and simmer, whisking often, about 3 minutes. Remove from heat. 
3. Add the cacao and whisk until melted.
4. Whisk in the remaining 1/4 cup milk to cool down the drink. 
5. Add hot chillies to taste

Steps

1. Add the sugar and the water to a sauce pan.
2. Gently heat and stir until the sugar melts.
3. Add butter and stir on low heat for 5 minutes. 
4. Stir in vanilla.
5. Turn off heat and stir in cacao nibs.
6. Spoon onto a baking sheet one table spoon clusters. 
7. Cool and eat!

Steps

1. Preheat the oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper.
2. Melt the chocolate and butter in a double boiler, stir occasionally. Pour the chocolate mixture into a bowl.
3. Add the eggs and mix at low speed, until the mixture is completely smooth, 2 to 5 minutes.
4. Pour the water into a small saucepan, then add the brown sugar and salt. Cook over medium-low heat until the sugar and salt dissolve, swirling the pan to aid in even cooking.
5. With a mixer at low seed, stream the melted sugar mixture into the chocolate mixture. When all the sugar is incorporated, turn the mixer up to medium-high speed and mix until the batter is smooth and shiny, about 3 minutes. 
6. Scrape the batter into the springform pan. Bake for 30 to 35 minutes, until the edges look set but the center still looks shiny. 
7. Cool and eat.

Recipe from French Broad Chocolate