Here’s to a beautiful new friendship!
What makes any occasion special? You guessed it! Chocolate and a bubbly beverage. We are so excited to be partnering with Theo Chocolate this holiday season to bring you beautiful recipes, gift ideas, and more. Be sure to keep an eye out in your local stores for our displays and stock up for all your gifting needs. And don’t forget to treat yourself in the meantime with these delectable DRY and Theo recipes.
1.5 OZ Lyre's Coffee Originale
2 OZ. Stumptown Nitro Cold Brew
.5 oz whipped coconut cream or whipped cream
Theo Dark Chocolate Bar shavings, plus extra for garnish (Grated with a micro-plane)
Orange Peel for garnish
In a cocktail, shaker tin combine Coffee Originale, nitro cold brew, Theo chocolate shavings, and coconut cream over ice. Stir until combine and very cold. Strain into a chilled coupe and top with DRY Blood Orange Botanical Bubbly. The mixture should produce a soft froth at the top. Grate extra chocolate shavings on top and garnish with an orange peel.
Cranberry Chocolate Chill
1.5 OZ. NA Whiskey like Lyre’s American Malt
1.5 OZ Cream or coconut cream
1 OZ Peppermint Ganache (Recipe Below)
Theo Peppermint Crunch Bar shavings for garnish
To Make the Ganache
2 - 3OZ. Theo Peppermint Crunch Bar
1/3 cup Heavy Cream
In the top of a double boiler gently melt the Theo Peppermint Crunch Bar and Heavy Cream stirring occasionally until smooth and glossy. For extra gloss add 1 tbsp butter. Stir until well combine and smooth. Take off the simmering water and cool. Do not put it in the refrigerator.
For the drink
Place one-half ounce of your prepared Theo Peppermint Crunch Bar ganache in the bottom of a martini glass. In a cocktail shaker combine NA whiskey, cream or coconut cream, and once half-ounce Theo Peppermint Crunch Ganache. Stir vigorously with a whisk or by adding a whisk ball to the shaker, closing, and shaking for about 20 seconds. Pour into the prepared martini glass and top with very cold DRY Cranberry Botanical Bubbly. Garnish with Theo Peppermint Crunch bar shavings.
4 bars of Theo Peppermint Crunch 70% Dark chocolate, chopped and divided
3/4 cup granulated sugar
1/4 cup packed light brown sugar
1/3 cup unsalted butter
2/3 cup all-purpose flour
1/2 teaspoon kosher salt
1/2 teaspoon vanilla extract
10 peppermint candy canes, crushed
1 teaspoon powdered sugar
Instructions (makes 16 brownies):
Preheat the oven to 375 degrees F. Line an 8-inch square baking pan with parchment paper or aluminum foil, leaving a small overhang to facilitate removing the finished brownies. Butter the lining or spray it with nonstick cooking spray, and set the pan aside.
Melt 8 ounces of the chocolate in a double boiler along with the sugars and butter, stirring occasionally, and set aside to cool slightly. Sift the flour and salt together into a small bowl and set aside.
Whisk the eggs into the warm chocolate mixture one at a time until thoroughly combined, then whisk in the vanilla. Gently stir in the dry ingredients in two batches, then stir in the remaining 4 ounces chopped chocolate.
Pour the batter into the prepared pan and top with crushed candy canes.
Bake for about 20 minutes, or until a toothpick inserted in the center comes out with moist crumbs attached, but not wet with raw batter.
Cool completely then sprinkle on powdered sugar to the top of the brownies before cutting. These are also delicious served chilled. Enjoy!
For Puppy Chow:
8 cups rice cereal
2 bars Nutcracker Brittle 55% Dark Chocolate, roughly chopped
2/3 cup cashew butter
2 tablespoons coconut oil
1 teaspoon vanilla
1/4 teaspoon salt
1 cup powdered sugar
1/4 cup unsweetened cocoa powder
For Candied Hazelnuts:
1 cup raw hazelnuts, roughly chopped
1 tablespoon granulated sugar or coconut sugar
1 tablespoon water
1 tablespoon vanilla extract
1/4 teaspoon ground cinnamon
Pinch of salt
To a large mixing bowl, measure out 8 cups of rice cereal.
Over medium heat, add the two bars of Nutcracker Brittle 55% Dark Chocolate, cashew butter, coconut oil, vanilla extract, and salt to a small saucepan. Heat until chocolate is melted and all ingredients are combined.
Pour the chocolate mixture over 8 cups of cereal and gently stir to combine until all cereal pieces are coated in chocolate.
Transfer to a food-safe Ziploc bag and add the powdered sugar and unsweetened cocoa powder. Shake until all pieces are evenly coated. Remove from Ziploc bag and spread in a single layer on a parchment-lined baking tray to cool.
Lastly, start on your candied hazelnuts. To a small bowl, whisk together coconut sugar, water, vanilla extract, cinnamon, and salt. ⠀
Over medium heat, add chopped hazelnuts to a non-stick pan and cook for 2-3 minutes or until hazelnuts have started to brown and become fragrant. At this point, add coconut sugar/water mixture to the pan and stir until all pieces are evenly coated.
Transfer hazelnuts to a parchment-lined plate to cool.
Once cool, top Nutcracker Puppy Chow with candied hazelnut pieces. Store in an airtight container at room temperature for up to one week. Enjoy!