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Cordillera Sumapaz 65% Bittersweet Chocolate has the personality of a balanced chocolate, with fruit and floral aromas that stand out in a product carefully manufactured to highlight the benefits of the fine cacao.
Designed and developed by chefs, Chocolate Cordilleras are created from a balanced and exquisite mix of hybrid Trinitario cacao of 100% Colombian origin that is highlighted by a roasting and conching process that best accents its unique traits. Chocolates Cordillera are easy to work with and possess have beautiful color, sheen and texture.
Nutrition Facts are unavailable at this time. If you have questions or dietary restrictions please call us at 212.452.0690.
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Chestnut-Chocolate Torte
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This wonderful torte is so rich, it's almost too good to be legal. Like all truly great recipes, it's also easy to make. Consisting of only 3 ingredients (OK, 4 if you use the rum - and you should), this torte is almost completely foolproof.
It's so elegant and so melt-in-your-mouth delicious that your guests will think you spent hours making it. It'll just be our little secret.
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Oaxaca Chocolate Torta
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Black Garlic Recipe Contest Grand Prize Winner
Congratulations to Diane Nemitz of Ludington, Michigan for her winning recipe entry "Oaxaca Chocolate Torta"!
Diane's recipe was selected for its originality and highly imaginative use of ingredients, including the featured ingredient, Black Garlic. Her clearly written preparation instructions were also a big plus! While Black Garlic might not be something you would typically think of using in a dessert, we found that its mellow sweetness and mild tang added the perfect touch to this deep, dark chocolate torta. Try it yourself and see what you think!
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Coeur à la Crème
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The French classic Coeur à la crème means "Cream Hearts," so called because the cheese and cream mixture is placed in special wicker or ceramic heart-shaped molds which allow the excess liquid to drain away (available from a variety of specialty cookware sellers), producing a firm, yet delicate molded cheese dessert.
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Ancho Chile Sauce (Busy Person's Mole)
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Mole, perhaps Mexico's most famous sauce, is really a whole family of sauces based on varying proportions of chiles, spices, seeds, nuts, fruits, and chocolate. True moles are too time-consuming to make from scratch, but this simplified sauce uses many classic mole techniques: toasting the chiles and garlic in a hot skillet, soaking and pureeing the chiles, frying the sauce to develop its flavors, but in less than 1/2 the time.
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Aztec Chocolate Fondue
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Chocolate the way it was meant to be eaten! Rich, dark chocolate enhanced with smoky chipotle chiles, fragrant cinnamon and Mexican Vanilla. Perfect for dipping cubes of pound cake or fresh fruit and berries.
The flavor is simply incredible!
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Chocolate Ganache
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Chocolate ganache can transform practically any dessert into an elegant work of art. Made with nothing more than bittersweet chocolate and heavy cream, this versatile chocolate sauce is incredibly easy to make.
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World's Best Chocolate Mousse
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What is more elegant than Chocolate Mousse? Cool, creamy and chocolatey, it's just about everybody's favorite. Don't be intimidated - making the perfect mousse is not that difficult. The key is in whipping the cream and egg whites to just the right consistency and gently folding it all together.
Just try it - you'll be amazed at how easy it is!
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