Recipes

You don’t need an ice cream maker for a sweet, summertime treat. This semifreddo has far more air whipped into it than an ice cream, and the combination of the rich chocolate and cream of a mousse with the incredibly...

For the Chocolate Cake Preheat the oven to 350 degrees and spray 3 8” cake pans with non stick baking spray (one that contains flour is best). In a bowl of a stand mixer with a paddle attachment, cream the...

Add all ingredients to a large mixing bowl. Toss until well combined then transfer to airtight jars. Enjoy!  (The trail mix will keep for about one month in the refrigerator or 6 months in the freezer)

Clean and dry the strawberries well, leaving the leaves intact. Roughly chop the chocolate bar into pieces and add to a small microwave safe mixing bowl along with the coconut oil. Heat mixture in microwave in 20 second intervals, stirring...

Break or chop up your Pure Dark chocolate bar into smaller, meltable pieces. Heat your milk or milk substitute in a saucepan until just before the boil, stirring every once in a while so that the bottom doesn’t burn and...

In a double boiler, melt the Beyond Good 92% Chocolate and the coconut oil. Stir with a rubber spatula until melted and smooth. Transfer the chocolate to a jar and dip a pretzel rod into it. Using the rubber spatula,...