Divine: Heavenly Chocolate Recipes (Hardcover Book)

Author: Linda Collister

Divine’s international award-winning chocolates are enjoyed by Americans from coast to coast and available at a growing range of fine stores nation-wide. Described as “heavenly chocolate with a heart,” these fabulous chocolates are now featured in their own cookbook of 100 incomparable recipes for chocolatelovers of every kind. From cakes to sweets, puddings, pastries and on through exotic cocktails and even savory dishes, all are offered in gorgeous celebration of this wonderful fair-trade chocolate. Divine Chocolate is co-owned by Kuapa Kokoo, the Ghanaian cooperative of cocoa farmers and is a leading fair trade chocolate for the mass confectionary market. Not only do the farmers receive a fair price, they share in the company’s profits. Awarded top ratings by the Telegraph’s panel of chocolate experts, all Divine chocolate is made with pure cocoa butter and real Fair Trade vanilla to ensure a taste that truly is divine. All the royalties from the sale of this book go to the Divine Chocolate Company and the farmers of Kuapa Kokoo.

Hardcover: 192 pages

Published: October 25, 2008



Rich Dark Chocolate Cupcakes

Featured in this new Recipe book by Linda Collister

Preparation time:

Varies

Cook time:

25 minutes cooking time

Recipe yield:

Makes 12 servings

Ingredients

For Cake Mixture:

Two 3.5 oz bars of Divine 70% Dark Chocolate

1 3/4 sticks unsalted butter, very soft

1 cup sugar

4 extra large free-range eggs

1/2 cup sour cream

1 1/2 cups all purpose flour plus 2 tsp baking powder

For topping:

One 3.5 oz Divine 70% Dark Chocolate Bar

1 TBS golden syrup or light corn syrup

2 TBS unsalted butter

12 hole muffin/cupcake tray lined with paper muffin/cupcake cases

Steps

1. Heat oven to 180C, 350F, Gas 4
2. Break up chocolate bars and melt gently. remove bowl from the heat and leave to cool until needed
3. Put the butter and sugar into the bowl of a food mixer and beat until light and creamy
4. Beat in the eggs, one at a time, beating well after each addition
5. Stir in the sour cream on low speed, followed by the flour and finally the melted chocolate, mixing gently until thoroughly combined
6. Spoon the mixture into the cupcake cases so they are evenly filled then bake in the heated over for about 25 minutes until firm to the touch. Remove the cupcakes from the tin and leave to cool on a wire rack.
7. Meanwhile make the topping: break the chocolate and melt gently
8. Remove the bowl from the heat and stir in the syrup and butter
9. Leave to cool and thicken slightly then either dip the top of the cupcakes into the topping or spoon it on. Leave to set Store in an airtight container and eat within 4 days. The uniced cakes can be frozen for up to a month.

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