Chocolate Love

Image via TCHO

During the holiday festivities, I received a goody-bag filled with treats from TCHO Chocolates.  I have heard about the only chocolate factory in San Francisco, and was dying to try out their delicacies.  Among the options I received was the chocolate crumbles that can be made for hot or cold drinks.  It has a rich, fudge-like flavor and is meant for the chocolate enthusiast.  Yesterday, I found an easy and classic "secret recipe" for a lovely cup of hot chocolate from 7x7.  The steamed milk and stirring the crumbles in is what makes it amazing.  This provides much comfort during this cold weather season.

Image via TCHO

I also cannot wait to make some delicious chocolate chip cookies.  The recipe can be found directly at TCHO's website, but I copied it below.

What a perfect way to end the work week and start the weekend.  I definitely could use some edible rewards after this week.

Chocolate Nib Crinkle Cookies

(recipe direct from highly-acclaimed chef Elizabeth Falkner)

12 oz. TCHO chocolate (flavor of your choice)

2 oz. butter

3 ea. eggs

4 oz. sugar

1.5 oz. almond meal

1 oz. TCHO Roasted Cacao Nibs “Citrus”

3.2 oz. flour

3/4 t. baking powder

1/4 t. Kosher salt

1 t. whiskey

7 oz. powdered sugar, sifted

Melt chocolate and butter together. Whisk eggs and sugar together. Combine almond meal, cacao nibs, flour, baking powder, and salt together in separate bowl. Whisk egg mixture into melted chocolate. Fold in dry ingredients and whiskey. Chill for 6 hours or more. Scoop or roll in 1" balls and roll in powdered sugar. Bake in 325 degree oven for 8-10 minutes. Cool completely.