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For National Brownie Day, here’s a delicious recipe to try!

Ingredients you will need:

• 1 cup (2 sticks) of butter
• 2/3 cups of unsweetened cocoa powder
• 4 eggs
• 2 cups of sugar
• 1 cup of flour
• 1 tsp. of vanilla
• ½ tsp baking powder
• ½ tsp salt
• 2 100g bars of Baron’s Milk or Dark Chocolate Bars
• 1 box of Baron’s Caramel Brownie Truffles

Directions:

1. Preheat oven to 350 degrees Fahrenheit.
2. Use a 9×13 inch baking pan and spray with non-stick cooking spray
3. Melt the butter and mix it together with the cocoa powder. In a separate bowl, mix together eggs, sugar, and
vanilla.
4. Mix the butter/cocoa powder mixture with the eggs, sugar, and vanilla. Then, add flour, salt, and baking powder.
5. Stir until combined.
6. Pour batter into the baking dish and set on the middle rack of the over to bake for 25 minutes.
7. Take out of the oven and let cool.
8. Take 2 of Baron’s 100g Milk OR Dark Chocolate bars and melt.
9. Spread melted chocolate on top of cooled brownies.
10. Top with cut up pieces of Baron’s Caramel Brownie Truffles to give it even more brownie flavor!
11. Cut into squares and serve!

Check out the recipe that inspired us!

From: Brownies

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It’s National Desserts Day! Here are some delicious treats to try!

Fresh Hot Chocolate

Ingredients:

• 8 ounces of choice Baron chocolate bar (Milk or Dark)
• 1 3/4 cup milk
• ½ cup heavy cream
• 2 tablespoons brown sugar
• ½ teaspoon vanilla extract

Directions:

1. Break your choice of a Baron chocolate bar (we recommend Dark or Milk) into small pieces and melt in a sauce pan over a mild flame.
2. Stir in milk, cream, brown sugar, and vanilla extract, mix until it is smooth and there is a thickness consistency.
3. Pour into a mug, top with whipped cream and marshmallows, and drink up!

Tip: Tip: Pair with churros and have yourself churros con chocolate!

Chocolate Bark

Ingredients:

• 8 ounces of Baron’s Dark or Milk chocolate bar
• 6 ounces of peanut butter, butterscotch, OR white chocolate chips
• ¼ cup of broken Baron Toffee bar, or Sea Salt Caramel bar

Directions:

1. Prepare your baking sheet by lining it with parchment paper.
2. In a sauce pan over a low flame, melt your choice of milk or dark chocolate bars, and stir regularly. The key here is slow and low.
3. Melt peanut butter chips in the microwave and stir. You can also choose butterscotch or white chocolate chips.
4. Pour melted chocolate on the baking sheet and spread it into a triangle (don’t worry it won’t cover the entire pan). Drop spoonful’s of melted peanut butter chips onto the chocolate and swirl around with a toothpick to spread it out.
5. Drop pieces of toffee bar, or any topping you’d like, on top of the chocolate peanut butter mix and let sit for 2 hours at room temperature.
6. Break into pieces and enjoy!

Chocolate Fondue

Ingredients:

• 1 can of sweetened condensed milk
• 1 bar of Baron’s Milk or Dark chocolate (additional bars will be needed if larger portion is desired)

Directions:

1. Melt a Baron chocolate bar in a sauce pan, stir in milk. Once melted, pour into a heat protected bowl.
2. Dip marshmallows, pretzels, Rice Krispy treats, bananas, strawberries, and anything else that sounds tasty!

Tip: Roast the marshmallow first, then dip in the chocolate

Check out these recipes that inspired us!

From: Fondue
From: Chocolate Peanut Butter Bark
From: Fresh Hot Chocolate

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Liven up any treat with some chocolate! Today we will show you how we sweeten our Marshmallow Treats.

Ingredients:
3 tablespoons butter
1 package of Marshmallows
OR
4 Cups of Mini Marshmallows
6 cups Kellogg’s® Rice Krispies® cereal
Baron Chocolate Bar (Any Variety)

Directions:
1. In a large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.

2. Add KELLOGG’S RICE KRISPIES cereal. Stir until well coated.

3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool.

4. Break up the bar of Baron Chocolate and melt. Stir with a spoon till smooth.

5. Drizzle chocolate over cooled treats with a spoon until you are satisfied with the finished look!

Tip: You can use any type of Baron Chocolate to drizzle over your chocolate! From milk to dark, any flavor will work!
If you’re feeling more indulgent, use more bars of Baron Chocolate to dip your marshmallow treats in for a chocolate coated finish.

From: Rice Krispies

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Looking for a fun way to liven up your chocolate cravings? Here are a few of our suggestions!

Strawberries

Probably one of the most popular pairings! Strawberries can be dipped and paired with all kinds of chocolate! From filling the insides with chocolate and freezing them for a frozen treat, to dipping them into a creamy bowl of melted chocolate for that smooth, rich finish. Strawberries can do it all! Strawberries can be a nice finishing touch to any dessert as well.

Bananas

Bananas are high in potassium, and when paired with chocolate, can serve as a healthy yummy treat. Like strawberries, bananas can be dipped into chocolate and frozen for a frozen treat! However, Banana Bread with Chocolate can be just as tasty. To enhance the health benefits, we paired our 85% Cocoa Dark Chocolate!

Nuts

Planning a road trip this summer? To sweeten your trail mix, why not include some of our chocolate! The chocolate will complement the nuts in a sweet way. The chocolate can be cut into small pieces or left in the squares to be enjoyed! If you’re looking for a coated treat, almonds can be an excellent choice for dipping.

Others

Here are a few other suggestions!

Wine

Wine is a great pairing for all kinds of chocolate. With all the varieties of wine, there are multiple kinds of chocolate that can be paired.

Pretzels

Chocolate Dipped Pretzels are quick and easy, perfect as an afternoon snack or for a party! They can be dipped in any kind of chocolate, and decorated with colorful sprinkles perfect for any theme.

S’mores

What treat could be better for a summer night? Bring a bar of Baron Chocolate out to top your cracker and marshmallow. It’s fun for everyone! One square is perfect for each s’more!

_______________________________________________________________________________________________________________________________________________________________
Almost anything can be paired with chocolate! Take a look at your local grocery, or even your kitchen and experiment with different fruits and snacks!
~Everything’s a little sweeter with some chocolate~

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It’s National Chocolate Cake Day! To sweeten the day, here is our spin on a Chocolate Ganache recipe perfect for any occasion!

Chocolate Ganache

Ingredients
8 ounces semisweet or bittersweet chocolate (we like 61 percent cacao)
1 cup heavy cream
1/8 teaspoon coarse salt

*Baron’s spin substitutes the chocolate with Baron’s milk chocolate instead of bittersweet or semisweet chocolate. For this recipe we used 2 1/2 bars of Baron Milk Chocolate (but any flavor will work!)

Directions
1. Coarsely chop chocolate. A serrated knife is best for the job; its sawlike teeth grab the chocolate, breaking it up.

2. Bring cream just to a boil over medium-high heat. Pour over chocolate, and add salt. Let stand of 10 minutes (don’t stir- doing so will cool the ganache too quickly, make it grainy).

3. Stir with a whisk until smooth and shiny to break up any pieces and emulsify cream and chocolate.

4. Chocolate will often settle on the bottom or sides of the bowl. Scrape the dish with a rubber spatula to incorporate all of it.

5. To make a whipped filling or frosting: Let ganache cool to room temperature, stirring often, 45 minutes to 1 hour. Beat it with a mixer on medium-high speed until paler and fluffy, 2 to 4 minutes. (This will yield about 2 cups.) Transfer to a disposable pasty bag with a large opening and use it filling for mini whoopie pies or spread it over cupcakes.
*To increase thickness we let the ganache sit out for 45 minutes.


Our finished ganache was spread over a chocolate cake decorated with strawberry slices! How will you use your ganache?
Let us know! Post your desserts on social media and tag us in your creations.

From: Martha Stewart.com

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It’s the season of LOVE! Are you racking your brain on finding just the right treat for that special someone this Valentine’s Day? Fear not, we took the liberty of finding 4 yummy treats that will be sure to impress your Valentine!

Brownie Hearts


Ingredients
1/2 pound (2 sticks) unsalted butter, plus more for cake pan
2 1/2 cups packed light-brown sugar
6 ounces unsweetened chocolate, coarsely chopped
4 large eggs
2 teaspoons pure vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt
Confectioners’ sugar, granulated sugar, cocoa powder, for coating bites

Directions
1 Preheat oven to 325 degrees. Butter a 9-by-13-inch cake pan. Cut a piece of waxed paper to fit the bottom, and press it onto buttered surface. In a large microwave-safe bowl, combine butter, brown sugar, and chocolate. Microwave on high for 1 minute; stir. If the chocolate is not softened, continue to microwave at 10-second intervals, removing before completely melted.
2 Beat the eggs and vanilla into the melted chocolate with a wooden spoon. Beat in the flour and salt. Pour into prepared pan, and smooth the top. Bake until a toothpick inserted in the center comes out almost clean, 35 to 40 minutes. Let cool.

3 Run a knife around the edge of the pan. Turn the brownie cake out onto a baking sheet, and flip over onto a work surface. Cut out the brownies with a 2 1/2-inch heart-shaped cookie cutter. Dust with cocoa if you like. Form the scraps into 1-inch balls, and roll them in the coating of your choice.

From: Martha Stewart.com

Heart of Batter

Ingredients
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 stick unsalted butter, at room temperature

For the cupcakes:
• 1 1/2 cups all-purpose flour
• 3/4 cup granulated sugar
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1/2 cup strawberry-flavored milk, at room temperature
• 6 strawberries, hulled

For the frosting and topping:
2 cups confectioners’ sugar
1/2 cup unsweetened cocoa powder
1 stick unsalted butter, at room temperature
1/2 cup heavy cream
3 strawberries, hulled and halved lengthwise

Directions
Make the cupcakes: Preheat the oven to 350 degrees F. Line a 6-cup jumbo muffin pan with paper liners. Whisk the flour, baking powder and salt in a bowl. 
Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the eggs, one at a time, then beat in the vanilla. Reduce the mixer speed to low; beat in the flour mixture in 3 batches, alternating with the strawberry milk, beginning and ending with flour, until just combined. 
Divide the batter evenly among the prepared muffin cups. Bake until a toothpick comes out clean, 25 to 30 minutes. Let cool 5 minutes in the pan, then remove to a rack to cool completely. 
Using a paring knife, cut a cone-shaped piece of cake out of the top of each cupcake (about the same size as the strawberries), stopping about 1/2 inch from the bottom. Stuff with the strawberries, then cover with a small piece of the removed cake. 
Make the frosting: Sift the confectioners’ sugar and cocoa powder into a medium bowl. Transfer half of the sugar-cocoa mixture to a large bowl; add the butter and 1/4 cup cream and beat with a mixer on medium-high speed until smooth. Add the remaining sugar-cocoa mixture and 1/4 cup cream and beat until fluffy. Transfer to a pastry bag fitted with a star tip and pipe onto the cupcakes. Top each with a strawberry half. 

From: Food Network.com
Recipe courtesy of: Food Network Magazine
Photograph by Sam Kaplan

Chocolate Covered Marshmallow Hearts

Ingredients
1/4 cup butter
1 10 – ounce package tiny marshmallows
1 13 – ounce jar marshmallow crème
2 teaspoons vanilla
1/4 teaspoon salt
7 cups crisp rice cereal

Directions
1 Line a 13x9x2-inch baking pan with foil, extending the foil over edges of pan. Lightly butter foil; set pan aside.
2 In a 6- to 8-quart heavy Dutch oven melt the 1/4 cup butter over low heat. Stir in marshmallows. Cook and stir until marshmallows are melted and smooth. Stir in marshmallow crème, vanilla, and salt until combined. Remove from heat. Add cereal to marshmallow mixture, stirring gently to coat.
3 Transfer cereal mixture to the prepared baking pan. Using a buttered spatula or buttered waxed paper, press mixture firmly and evenly into pan. Let stand until set
4 Using the edges of the foil, lift uncut bars out of pan. Using a buttered long knife, cut into bars.

CHOCOLATE DIP!

In a small heavy saucepan cook and stir 1 1/2 cups bittersweet or semisweet chocolate pieces and 6 ounces chocolate-flavor candy coating over low heat until melted and smooth. Cut bars as directed. Dip half of each heart into melted chocolate mixture, letting excess drip back into saucepan. Place on waxed paper. If desired, sprinkle with desired sprinkles.

Storage
To Store: Wrap bars individually in plastic wrap and place in an airtight container; cover. Store at room temperature for up to 1 week.

From: Midwest Living.com
Also available in caramel-pretzel, frosting and sprinkles and PB&J variations!

Brownie Hearts

INGREDIENTS
4 large egg yolks
1/4 cup sugar
Pinch of salt
2 tablespoons unsweetened cocoa powder
2 ounces bittersweet chocolate
3/4 cup heavy cream

DIRECTIONS
1 Finely chop chocolate; reserve. In a double boiler, whisk yolks, sugar, and salt until sugar has dissolved and mixture is warm to the touch, 2 to 3 minutes. Off heat, quickly whisk in chopped chocolate until melted and cocoa until smooth (mixture will be thick). Cool to room temperature.
2 In a medium bowl, whip cream until soft peaks form. Whisk half of whipped cream into room-temperature chocolate mixture. Gently fold in remaining whipped cream with a rubber spatula. Divide mousse among four serving dishes. Chill at least 2 hours and up to 1 day.
Remove mousse from refrigerator 15 minutes before serving. Garnish with shaved chocolate.

COOK’S NOTES
For a simple garnish, shave chocolate from the side of a chocolate bar with a vegetable peeler. To store mousse, place a paper towel under the plastic wrap (without touching mousse) before sealing for refrigeration. The paper towel will absorb the drops of condensation that might otherwise drip onto the surface.

From: Martha Stewart.com

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It’s the season of LOVE! Are you racking your brain on finding just the right treat for that special someone this Valentine’s Day? Fear not, we took the liberty of finding 4 yummy treats that will be sure to impress your Valentine!

Brownie Hearts


Ingredients
1/2 pound (2 sticks) unsalted butter, plus more for cake pan
2 1/2 cups packed light-brown sugar
6 ounces unsweetened chocolate, coarsely chopped
4 large eggs
2 teaspoons pure vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt
Confectioners’ sugar, granulated sugar, cocoa powder, for coating bites

Directions
1 Preheat oven to 325 degrees. Butter a 9-by-13-inch cake pan. Cut a piece of waxed paper to fit the bottom, and press it onto buttered surface. In a large microwave-safe bowl, combine butter, brown sugar, and chocolate. Microwave on high for 1 minute; stir. If the chocolate is not softened, continue to microwave at 10-second intervals, removing before completely melted.
2 Beat the eggs and vanilla into the melted chocolate with a wooden spoon. Beat in the flour and salt. Pour into prepared pan, and smooth the top. Bake until a toothpick inserted in the center comes out almost clean, 35 to 40 minutes. Let cool.

3 Run a knife around the edge of the pan. Turn the brownie cake out onto a baking sheet, and flip over onto a work surface. Cut out the brownies with a 2 1/2-inch heart-shaped cookie cutter. Dust with cocoa if you like. Form the scraps into 1-inch balls, and roll them in the coating of your choice.

From: Martha Stewart.com

Heart of Batter

Ingredients
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 stick unsalted butter, at room temperature

For the cupcakes:
• 1 1/2 cups all-purpose flour
• 3/4 cup granulated sugar
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1/2 cup strawberry-flavored milk, at room temperature
• 6 strawberries, hulled

For the frosting and topping:
2 cups confectioners’ sugar
1/2 cup unsweetened cocoa powder
1 stick unsalted butter, at room temperature
1/2 cup heavy cream
3 strawberries, hulled and halved lengthwise

Directions
Make the cupcakes: Preheat the oven to 350 degrees F. Line a 6-cup jumbo muffin pan with paper liners. Whisk the flour, baking powder and salt in a bowl. 
Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the eggs, one at a time, then beat in the vanilla. Reduce the mixer speed to low; beat in the flour mixture in 3 batches, alternating with the strawberry milk, beginning and ending with flour, until just combined. 
Divide the batter evenly among the prepared muffin cups. Bake until a toothpick comes out clean, 25 to 30 minutes. Let cool 5 minutes in the pan, then remove to a rack to cool completely. 
Using a paring knife, cut a cone-shaped piece of cake out of the top of each cupcake (about the same size as the strawberries), stopping about 1/2 inch from the bottom. Stuff with the strawberries, then cover with a small piece of the removed cake. 
Make the frosting: Sift the confectioners’ sugar and cocoa powder into a medium bowl. Transfer half of the sugar-cocoa mixture to a large bowl; add the butter and 1/4 cup cream and beat with a mixer on medium-high speed until smooth. Add the remaining sugar-cocoa mixture and 1/4 cup cream and beat until fluffy. Transfer to a pastry bag fitted with a star tip and pipe onto the cupcakes. Top each with a strawberry half. 

From: Food Network.com
Recipe courtesy of: Food Network Magazine
Photograph by Sam Kaplan

Chocolate Covered Marshmallow Hearts

Ingredients
1/4 cup butter
1 10 – ounce package tiny marshmallows
1 13 – ounce jar marshmallow crème
2 teaspoons vanilla
1/4 teaspoon salt
7 cups crisp rice cereal

Directions
1 Line a 13x9x2-inch baking pan with foil, extending the foil over edges of pan. Lightly butter foil; set pan aside.
2 In a 6- to 8-quart heavy Dutch oven melt the 1/4 cup butter over low heat. Stir in marshmallows. Cook and stir until marshmallows are melted and smooth. Stir in marshmallow crème, vanilla, and salt until combined. Remove from heat. Add cereal to marshmallow mixture, stirring gently to coat.
3 Transfer cereal mixture to the prepared baking pan. Using a buttered spatula or buttered waxed paper, press mixture firmly and evenly into pan. Let stand until set
4 Using the edges of the foil, lift uncut bars out of pan. Using a buttered long knife, cut into bars.

CHOCOLATE DIP!

In a small heavy saucepan cook and stir 1 1/2 cups bittersweet or semisweet chocolate pieces and 6 ounces chocolate-flavor candy coating over low heat until melted and smooth. Cut bars as directed. Dip half of each heart into melted chocolate mixture, letting excess drip back into saucepan. Place on waxed paper. If desired, sprinkle with desired sprinkles.

Storage
To Store: Wrap bars individually in plastic wrap and place in an airtight container; cover. Store at room temperature for up to 1 week.

From: Midwest Living.com
Also available in caramel-pretzel, frosting and sprinkles and PB&J variations!

Brownie Hearts

INGREDIENTS
4 large egg yolks
1/4 cup sugar
Pinch of salt
2 tablespoons unsweetened cocoa powder
2 ounces bittersweet chocolate
3/4 cup heavy cream

DIRECTIONS
1 Finely chop chocolate; reserve. In a double boiler, whisk yolks, sugar, and salt until sugar has dissolved and mixture is warm to the touch, 2 to 3 minutes. Off heat, quickly whisk in chopped chocolate until melted and cocoa until smooth (mixture will be thick). Cool to room temperature.
2 In a medium bowl, whip cream until soft peaks form. Whisk half of whipped cream into room-temperature chocolate mixture. Gently fold in remaining whipped cream with a rubber spatula. Divide mousse among four serving dishes. Chill at least 2 hours and up to 1 day.
Remove mousse from refrigerator 15 minutes before serving. Garnish with shaved chocolate.

COOK’S NOTES
For a simple garnish, shave chocolate from the side of a chocolate bar with a vegetable peeler. To store mousse, place a paper towel under the plastic wrap (without touching mousse) before sealing for refrigeration. The paper towel will absorb the drops of condensation that might otherwise drip onto the surface.

From: Martha Stewart.com

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