Sunday, October 25, 2015

Theo Chocolate's Gooey Double-Chocolate Mocha Cookies



I’ve been a fan of Theo, the Seattle bean-to-bar chocolate maker, since they opened their doors in 2006. Theo is one of the only companies in the country making chocolate from organic, fair-trade cocoa that it sources itself.  Naturally, I was excited when I heard they had a new cookbook out. Theo Chocolate: Recipes & 


Sweet Secrets from Seattle’s Favorite Chocolate Maker by Debra Music and Joe Whinney, co-founders of Theo (Sasquatch Books, 2015; $24.95), includes sweet and savory recipes for cooking with chocolate at home, along with the fascinating story of how Theo came to be (you’ll have to get the book to find out – no spoilers here!). 



Theo has also just launched a new line of organic, soy-free baking bars, so you can experience the recipes in this book with the correct chocolate. I chose an ooey-gooey chocolate cookie to try out from the book, and it’s a keeper that may just be added to my holiday cookie tray (hey, the competition is stiff!). I used a 70% 



chocolate, as directed, but it’s not Theo brand chocolate. The cookies still turned out wonderfully, all melty and ultra-chocolatey, but I am eager to try the new Theo baking bars.  It’s certainly worth checking out the Theo website to see the amazing line of chocolates from this smart and responsible company. www.theochocolate.com

Saturday, October 3, 2015

Chocolate Almond Coconut Bars from Flavorful


In my new book Flavorful, I wanted to present a collection of recipes in the most popular flavors – the ones that diners go for first on the dessert menu. Nothing too sophisticated or avant garde, just desserts in flavors that people love and return to


time and again. Chocolate is certainly one of the most popular flavors, and it may just be numero uno on the list. I know it is on mine. Inspired by the Almond Joy Candy bar, these indulgent brownies come from the Chocolate chapter of Flavorful


The fudgy brownie base is topped with a sticky coconut layer into which whole toasted almonds are embedded, arranged so that each portion gets an almond. The filling is then covered with a half dark, half milk chocolate glaze. If you love the magic combination of chocolate and coconut, these brownies are for you. Enjoy them at room temperature or chilled, as you prefer. They also freeze nicely, provided you wrap them well first.


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