If you haven’t heard, Trade as One is now shipping our Winter Subscription Box! And that means one thing: chocolate. Lots of chocolate. Our subscription and one off subscription box called the Gift of Good both include %70 Dark Chocolate and another seasonal bar. In anticipation for the holidays, we’ve compiled some of our favorite recipes from the Divine Chocolate Website that use %70 Dark Chocolate (all photos below are theirs as well)! We’ve got your holidays covered with a recipe perfect for giving as homemade gifts, a recipe perfect for the little ones to help, and another that’s for adults only! If you want any additional chocolate, our website has got you covered with chocolate bars, chocolate samplers and even an advent calendar.
Dark Chocolate and Ginger Florentines- great for homemade gifts
- 25g butter, plus a little extra for greasing
- 75g caster sugar
- 15g / 1 tbsp plain flour, plus extra for dusting
- 75ml double cream
- 75g flaked almonds
- 30g pistachios, roughly chopped
- 50g stem ginger, finely chopped
- 25g glace cherries, roughly chopped
- Zest of one orange
- 150g Divine 70% dark chocolate
- Preheat the oven to gas mark 4 /350F/180C.
- Melt the butter in a medium-sized saucepan. Add the sugar and flour and cook over a low heat for 2-3 minutes, stirring continuously with a balloon whisk.
- Add the double cream and continue whisking over the heat until the mixture is smooth.
- Add all of the other ingredients apart from the chocolate. Stir well to coat the ingredients and turn off the heat.
- Line two baking trays with baking parchment, brush with a little melted butter, followed by a dusting of flour. Shake off any excess flour.
- Place heaped teaspoonfuls of the Florentine mix onto the lined trays and flatten slightly into rounds with the back of the spoon. Leave at least 5cm between spoonfuls, the Florentine mix will spread as it cooks.
- Cook one tray at a time, on the top shelf of the oven for 10-12 minutes, or until the edges are golden brown. Keep a close eye on them so they don’t burn.
- After removing from the oven, leave on the tray for a couple of minutes to set, then slide onto a wire rack to cool completely. If you like, you can use a round pastry cutter to trim off the edges and create a more uniform shape.
- Melt the chocolate and leave to one side to cool a little. It should be warm but not too runny. Dip the Florentines in the chocolate, coating half, and lay on a sheet of baking parchment to set.
- Store in an airtight container for freshness.
Chocolate Covered Satsumas- perfect for kids!
- One good satsuma or seedless clementine
- 100g Divine 70% Dark Chocolate
- Buy one good Satsuma (or seedless Clementine) for each person expected.
- Peel. Try to get as much of the bitter white pith off as you can but don’t go mad.
- Put a saucepan of water on to boil then reduce to a very gentle simmer ie the water is just about moving.
- Sit a bowl into the top of the pan. Don’t let it touch the water.
- Break up a load of Divine 70% Dark Chocolate and drop it into the bowl. Judge how much you’ll need by making one for yourself ahead of the event.
- Let it melt very slowly without stirring. Once it looks soft and malleable, take it off the bowl. Stir till creamy.
- Dunk one fruit at a time into the melted chocolate and turn to it’s coated. Maybe use a couple of large spoons.
- Sit the fruit on greaseproof paper/non-stick baking tray/foil, to set in a cool place.
- Special occasion? Melt a bit of white chocolate as above to decorate/write messages.
The Divinitini- adults only!
- 4 cubes of melted Divine Milk Chocolate
- 1 slice of orange
- Dash of Grand Marnier
- Dash of dark Creme de Cacao
- 1 fl oz Wyborowa orange vodka
- 1 fl oz pure vodka