FORGET THE FIG E PUDDING?

CHOCOLATE CHERRY BREAD PUDDING....YUUUUMMMM E

This recipe for Chocolate Cherry Bread Pudding will be a great Holiday dessert. 



Ingredients
• 4-6 cups of bread cubes
• 2 cups milk
• 1/2 cups sugar
• 1/2 teaspoon salt
• 8 ounces 41% CACAO
Milk Chocolate
• 2 eggs
• 1 16 ounces can dark cherries, drained, reserve cherry juice.
• dark chocolate chunks

Directions

Combine milk, sugar, salt and 41% CACAO Chocolate in a saucepan and bring to a boil stirring constantly.
Place eggs in a mixing bowl, and pour this milk chocolate mixture over eggs, whisking constantly.
Pour this mixture over bread cubes, stirring to combine.
If resulting bread mixture seems too dry, add a little of the reserved canned cherry juice.
Spread a layer of this bread mixture in the bottom of a buttered baking pan, then layer the drained dark cherries, and then spread the remaining bread mixture on top.
Bake in a water bath for at least 35 minutes at 350 degrees.
Sprinkle dark chocolate in with the layer of cherries.

Take this to a Holiday party and it takes less than an hour to make!

No one needs to know you had the recipe.



CHOCOLATE FUDGE BROWNIES

We love fudge brownies!  The key to anything chocolate is the quality of the chocolate, our choice is El Rey. These are not your average brownies.

If you have a recipe you think we should feature, submit to our chocolate recipe contest.  ENJOY!!

CHOCOLATE FUDGE BROWNIES

Ingredients

• 1/2 cup butter
• 7 ounces  Dark 58.8% CACAO Chocolate
• 2 cups sugar
• 1-1/2 cups flour
• 1/4 teaspoon salt
• 4 eggs
• 1 teaspoon vanilla
• 1 cup chopped pecans


Icing Ingredients
• 2 T butter
• 5 oz 58.5% CACAO chocolate
• 2 T rum or espresso (we suggest one of each)



Directions

Melt butter and 58.5% CACAO
chocolate in a double broiler, very slowly.
Mix sugar, flour, salt, eggs and vanilla.
Add chocolate mixture and pecans.
Bake in a greased and floured 12x14 pan at 350 degrees for 20 minutes.
Icing Directions
Melt butter and chocolate in a double broiler, very slowly.
Add rum or espresso.
Icing should be done while chocolate fudge brownies are still hot.

CHOCOLATE CREME BRULEE

CHOCOLATE & CREME BRULEE! WHAAATTTT?!?!?!

CHOCOLATE CREME BRULEE

Ingredients

• 5 teaspoon black tea
• 10 green cardamom pods
• 10 cloves
• 3" cinnamon stick
• 1 teaspoon black peppercorns
• 1 bay leaf
• 1/2 teaspoon grated nutmeg
• 4 thin slices ginger
• 5 ounces Caoba 41%
Milk Chocolate
• 1/2 vanilla bean
• 1/2 cups water
• 1 cup milk
• 1 cup cream
• pinch salt
• 1.5 ounces sugar
• 4 egg yolks

Directions


Lightly grind up all spices and tea in a coffee grinder. Combine this spice mixture with water and bring slowly to a boil to "pre-infuse" chai spice flavor. Cover and remove from heat for a few minutes.
Add milk, cream and pinch of salt to this mixture and return to a boil. Cover and again remove from heat for a few minutes.
Gently whisk yolks with sugar to combine, being careful not to "over-aerate" this mixture. While whisking continuously, pour milk and cream mixture through a strainer and onto yolk mixture. Again, try not to whisk too many air bubbles into this mixture.
Pour onto the bowl of chopped El Rey Caoba 41% Milk Chocolate, stirring gently to combine.
Pour entire mixture through a strainer to remove any bits of un-melted chocolate and pour into molds.
Bake at 250 degrees in a conventional oven with a water bath or at 200 degrees in a convection oven without a water bath until done, at least 45 minutes to an hour.
Some creme brulee tips:
Don't combine yolks and sugar too soon.
Don't whisk vigorously when combining these mixtures, for the bubbles you create will interfere with proper baking.
Pour creme brulee mixture into molds or flexipans from a pitcher.
Remove any bubbles that may rise to the surface by dipping a paper towel onto them or by "burning off" the bubbles with a quick pass of the torch.
Bake on doubled sheet trays