CHOCOLATE –SWIRLED CHALLAH

Medium-Advanced

1 hr active, 4 ½ hrs total

2 small loaves

Best eaten fresh. Store in airtight bag or foil for up to 5 days

INGREDIENTS

DOUGH

2 ¼ tsp Active-Dry Yeast (1 Packet)

¾ Cup Warm water

1 tsp Sugar

1 ¼ C Whole Wheat Flour

2 C All-Purpose White Wheat Flour, plus some for dusting

1 tsp. Kosher Salt

2 Large eggs

¼ C Canola Oil (plus addition for greasing)

¼ C Honey

CHOCOLATE SWIRL

1 - 68% Olive Oil Sea Salt Bar*

1 tsp. Coconut Oil

EGG WASH

1 egg

NOTES:

PAN SIZE: 2 - Standard Loaf Pans

* We used our 68% Cacao Olive Oil Bar but any of our Bittersweet Chocolate Bars or Drinking Chocolate work for this step.

RECIPE

Challah Dough

• In a medium bowl, stir in the yeast, warm water, and sugar. Set aside until foamy.
• In a large bowl, mix in whole wheat flour, white flour, and salt.
• Whisk in the canola oil, honey, and eggs into the bowl with the yeast.
• Stir the wet ingredients into the flour mixture. Stirring until the dough becomes thick.
• Begin forming the dough into a ball, and place on a light floured surface.
• Knead the dough until it becomes smooth and not sticky, about 10 minutes. If the dough becomes too sticky, add a handful of flour to the ball and continue kneading. You may have to do this a couple times.
• Transfer the kneaded dough to a clean bowl and drizzle with a light layer of olive oil.
• Cover the bowl with plastic wrap and leave in a warm or sunny place to rise for 3 hours or until tripled in size.

Chocolate Swirl

• Near the end of the rising period, fill a small sauce pot with an inch of water and bring to a simmer.
• Break up your chocolate bar into small pieces and place in a heat proof bowl. Place the heat proof bowl over the pot of simmer water (This is called the “double boiler” method and prevents the chocolate from burning).
• Stir the chocolate until completely smooth then add the coconut oil. When fully combined remove the chocolate from heat and let sit.
• Once dough has risen, Preheat oven to 375F.
• Line two loaf pans with parchment paper and set aside.
• Turn your dough out onto a lightly floured work surface.
• Divide the dough into two equal pieces. Set one half aside while working with the first.
• Use a rolling pin to roll out the dough to a 9 in. long and ¼-½ in. thick rectangular slab.
• With a spoon or spatula, coat the surface of the dough with a thin-layer of chocolate, leaving a ½ in. border on all sides.
• Begin rolling the dough, length-wise until you have one, long log.
• Cut the log down the length so you have two skinnier pieces. Pick them back together on one end and begin twisting them around each other.
• Pinch the dough together again at the end.
• Carefully, place the loaf into one of the parchment lined loaves. Repeat this process with the other half of the dough.

Egg Wash

• In a small bowl, crack and whisk your egg wash egg.
• Using a pastry brush, lightly coat each loaf with the egg wash. Avoid pooling of any egg as this will create a bubbly finish on your crust.
• Place each loaf on the middle rack of your oven.
• Bake for 25-35 minutes or until golden brown. Remove from oven and let cool on a cooling rack.
• Enjoy!

DARK CHOCOLATE GANACHE FROSTED OLIVE OIL CAKE

Easy

1 Hour

Serves 10

INGREDIENTS

OLIVE OIL CAKE

3 large eggs

¾ cup sugar

¾ cup olive oil
(plus addition for greasing)

1 cup cake flour

½ tablespoon baking soda

½ tablespoon salt

Optional: 1 lemon

CHOCOLATE GANACHE FROSTING

7-8 ounces bittersweet chocolate*

1 cup heavy cream

NOTES:

PAN SIZE: 9''

* We used our 81% Cacao Olive Oil Bar but any of our Bittersweet Chocolate Bars or Drinking Chocolate work for this step.

RECIPE

Olive Oil Cake

• Preheat oven to 350°
• Optional: Pictured above is a lemon-flavored Olive Oil Cake. If you’d like to follow along and make the same, now is the time to zest and juice the lemon before moving on.
• Oil the pan with your olive oil of choise and line the bottom with a layer of round parchment paper.
• Don’t forget to oil the parchment paper as well so it’s easy to peel right off the cake when you’re done.
• Beat the egg and sugar together in a large bowl, then drizzle in your olive oil until light and well blended.
• If you’re using a lemon, add in the zest and juice to the egg and sugar mixture.
• In a separate bowl, mix together your dry ingredients- - flour, salt, and baking soda.
• Slowly add your dry ingredients to the wet mixture a little at a time until fully combined.
• If you’re not using lemon, feel free to use whatever flavoring you like at this point.
• Pour the cake batter into the pan you’ve prepared and bake for 25-30 minutes.
• Check with a knife or toothpick – insert into the cake and if it comes out clean, it’s done!.

Chocolate Ganache Frosting

• In a heat safe bowl, break up about four Bittersweet Chocolate Bars of your choice into easy-to melt squares and set it aside. We used our newsest 81% Cacao Olive Oil Bar for this recipe.
• In a saucepan, put your cream on medium heat and bring it to a simmer for 5 minutes
• Pour the cream over the chocolate and fold the mixture until it is smooth.
• When the consistency is just right, glaze on your chocolate ganache. It should be cool enough to spread around but still liquid enough to pour a nice thin layer over the whole cake.
• Use a spatula to spread until the entire cake is covered. Serve as is or chilled.

OLIVE OIL CHOCOLATE FROSTED CUPCAKES

Easy

2 Hours

12 Servings

Lasts up to 2 weeks

INGREDIENTS

CUPCAKE INGREDIENTS

1 1/2 cups all-purpose flour

1 1/4 teaspoons baking powder

1/4 teaspoon salt

1 stick unsalted butter, softened

1 cup sugar

2 large eggs, at room temperature

2 teaspoons vanilla extract

2/3 cup buttermilk
(room temperature milk is a fine substitute)

OLIVE OIL CHOCOLATE FROSTING INGREDIENTS

6 ounces chocolate

2 ounces olive oil

---OR---

RECIPE

VANILLA CUPCAKE RECIPE

• Preheat oven to 350°F, then line a 12-cup muffin pan with paper backing cups.
• Whisk together the flour, baking powder, and salt in a bowl.
• Beat the butter and sugar in a stand mixer, fitted with the paddle, on medium speed until light in color. (around 3 minutes)
• Beat in the eggs, one at a time, scraping down the bowl as needed.
• Beat in the vanilla extract.
• Reduce the mixer speed to medium-low.
• Beat in half of the flour mixture, then all of the milk, then the remaining flour mixture until combined.
• Divide the batter among the muffin cups, filling each three-quarters full.
• Bake for approx. 18 to 20 minutes, rotating the pan halfway through.
  You’ll know it’s done when a toothpick inserted into the middle of a cupcake comes out clean.
• Transfer the pan to a rack and let cool for 5 minutes
• Then remove the cupcakes individually and place into the rack to cool completely.

 
OLIVE OIL CHOCOLATE CAKE FROSTING RECIPE

* You can use Poco Dolce's Olive Oil and Sea Salt Chocolate Bar as a substitute for this recipe by slowly melting it down in your microwave in 10-second bursts and spreading it on your cupcakes. *

• Carefully melt the chocolate with the olive oil either in a double boiler or in the microwave in short bursts. (Every microwave is different and chocolate can burn. 10-second intervals are usually best.)
  The goal is to completely melt all of the chocolate and blend it completely with the olive oil.
• Once the mixture is blended, set it aside to cool.
  Depending on the temperature of the room, this will take around 30 minutes
• Periodically stir the mixture to keep it blended.
• During the cooling process, you can choose what consistency you would like your frosting!
  If you let cool completely, the mixture will be like a traditional frosting you can spread onto your cupcakes.
  If you choose to use the frosting sooner, you can pour it onto your cupcakes like a ganache cake frosting.

SALTED CARAMEL BROWNIES

Easy

2 Hours

24 Servings

Lasts up to 2 weeks

INGREDIENTS

CARAMEL INGREDIENTS

1/2 cup granulated sugar

4 tablespoons unsalted butter

Heaped 1/4 teaspoon salt

1 stick unsalted butter, softened

1 cup sugar

2 tablespoons heavy cream

BROWNIE INGREDIENTS

8 ounces soft unsalted butter

10 ounces bittersweet chocolate*

4 large eggs

1 tablespoon vanilla extract

1 1/2 cups sugar

1 cups all-purpose flour

1 teaspoon salt

NOTES:

PAN SIZE : 9 1/2 x 13 inches

* Both our Bittersweet Chocolate Bars and Drinking Chocolate work for this step

RECIPE

CARAMEL RECIPE

• Line a shallow bowl or pie pan with parchment (spray with oil just in case).
• Melt your sugar in a medium, dry saucepan over medium-high heat while stirring as needed to break up large chunks. You’re looking for a copper color and no solid pieces of sugar. (approx. 5 minutes).
• Remove from heat and stir in butter, doing your best to incorporate the butter entirely.
• Stir in cream and salt.
• Return the saucepan to the stove over medium-high heat bringing it back to a simmer.
• Cook simmering caramel for a few more minutes.
• Pour the caramel out into shallow bowl or pie pan and transfer to your freezer.
• Freeze until solid, around 30 minutes

 
BROWNIE RECIPE

• Preheat oven to 350˚F and line your brownie pan with parchment paper.
• Melt the butter and chocolate together in a large heavy-based pan.
• In a bowl or large wide-mouthed measuring cup, beat the eggs with vanilla and sugar.
• Measure the flour and salt into another bowl.
• Once the chocolate mixture has melted, let it cool a bit before beating in the eggs and sugar.
• Add the salt and flour mixture as well, beating it to combine smoothly.
• Scrape a portion of the batter into the lined pan.
• Top with pieces of the hardened caramels.
• Cover with the remaining brownie batter.
• Bake for about 25 minutes, checking in after 20 minutes. You’re looking for the top to have dried to a paler brown speckle while the middle is still dark, dense and gooey

IRISH SODA BREAD

Easy

1 Hour

Serves 4-6

Lasts up to 9 days

INGREDIENTS

4 cups white flour*

14 ounces buttermilk

1 teaspoon of salt

1 1/2 teaspoon bicarbonate of soda
(aka baking soda)

NOTES

This recipe is best done with a dutch oven.

* Do NOT use self-rising, as it already contains baking powder and salt

* You can also sub out 2 cups of the white flour for wheat flour. It makes a darker bread and I personally like the flavor more.

RECIPE

• Preheat oven to 425F.
• Lightly grease and flour a dutch oven (I used a small LE Creuset with lid)
• Combine all the dry ingredients (flour[s], salt, bicarbonate of soda) and sieve in a large bowl.
• Add the buttermilk a little at a time, while mixing, until you have a sticky dough.
• Place the dough on a lightly floured surface and knead lightly (as too much will allow gas to escape).
• Place in your dutch oven and shape into a round flat shape.
• Cut a cross in the top of the dough
• Cover the pan and bake for 30 minutes
• Lower the oven to 350F, remove the cover, and bake an additional 15 minutes
• Cover the bread in a damp tea towel to help keep the bread moist and let cool.
• Enjoy a slice with butter or hazelnut/chocolate spread and a cup of coffee or tea!

CHOCOLATE DIPPED COCONUT MACAROONS

Medium

1 Hour

12 Servings

Lasts for 3 days

INGREDIENTS

3 large egg whites

1/2 cup sugar

1/2 teaspoon pure vanilla extract

1/4 teaspoon kosher salt

1 14-ounce package shredded coconut* (about 5 cups)

6 ounces of your favorite dark chocolate
(we used our Hazelnut Chocolate Bar)

NOTES

* We used unsweetened, but sweetened works just as well

RECIPE

• Preheat oven to 325°F.
• Line two baking sheets with parchment paper.
• Vigorously whisk together egg whites, sugar, vanilla, and salt in a medium bowl.
• Wisk until glossy, foamy, and the sugar is mostly dissolved.
• Fold in coconut until evenly combined.
• Drop the batter in 2 tbsp mounds 1" apart on the prepared baking sheets.
• Bake for 20-25 mins, rotating the sheets halfway through, until golden brown.
• Let cool completely.
• Slowly melt chocolate in microwave in 10 sec intervals.
• Remove from microwave when completely melted.
• Set up a new sheet of parchment paper.
• Gently dip the bottoms of each macaroon in the melted chocolate and place on parchment.
• Repeat with all macaroons.