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THIS IS HOW WE DO IT

We love to encourage chocolate lovers to create their own recipes and experiment with our products to come up with unique ways to use them, either alone or in combination.

That's why we have no reservations about sharing even our most secret recipes for some of our most popular products.

Feel free to use them, modify them and let them inspire you to make your own unique chocolate creations.

Remember chocolate isn't only about great taste.

NUTRITION NEVER TASTED BETTER

Baking Recipes

Our baking recipes often call for Chocolate Baking Base (aka cocoa flour) which is only available from the Cocoa Pod.

However, regular baking flour and cocoa powder can be substituted whenever Chocolate Baking Base is called for.

Use 4 oz cocoa powder or melted chocolate to 1 pound of all purpose flour as a substitute for Chocolate Baking Base.

The result will be less chocolate flavour and of course not gluten free as with the Baking Base, but still yummy.

Double Chocolate Cake

8 eggs separated
1/4 lb sugar
1/2 lb Chocolate Baking Base
1 tsp flour
1tsp baking powder
1/4 lb chocolate (50%)
1 oz cocoa powder


Beat egg whites until stiff
Beat egg yolks with sugar
Add Baking Base, cocoa powder baking powder and chocolate
Mix well and add to egg whites
Pour into pan and bake for

30 mins at 350
Cool inverted on wire rack to prevent falling.

Chocolate/Coconut Cheesecake
 

2 eggs
2oz butter
6 oz sugar
100ml coconut milk from 50gm powder or 1 dry coconut
1 1/2 lb cream cheese
4 oz melted chocolate


Beat eggs, butter and sugar together
Add coconut milk and softened cream cheese

Swirl in melted chocolate

Bake at 350 until center just jiggles.

 

Double Chocolate Brownies

4 oz butter
10 oz Baking Base
1/2 lb sugar
2 eggs

1/4 lb melted chocolate (50%)
1 tsp baking soda
Beat sugar, eggs and butter until creamy
Mix dry ingredients together
Fold dry ingredients into egg mixture

Add chocolate
Pour into baking pan
Bake 30 mins at 350 degrees

Center should be still sticky

Chocolate Banana Bread

1  lb flour
4 ripe bananas
1/2 lb butter
1 lb sugar
4 eggs
Tbls baking powder
chocolate chips


Cream sugar and eggs, mix in smashed bananas, add melted butter, sift in flour.

Add chocolate chips, turn into baking pan.

Bake at 350 for 1 hour or until probe comes out clean.
 

Coconut Chocolate Cookies
 

4 eggs
8 oz sugar
6 oz Chocolate Baking Base
1/2 lb coconut flakes well dried
4 oz chocolate (50%)
Spices (cinnammon, ginger etc)

 

Beat eggs, sugar together
Mix dry ingredients together
Add to egg mixture
Roll out to 1/4 inch
Cut into cookies

Bake at 350 for 15 mins until golden.


 

Food of the Gods Squares

3 eggs
8 oz butter
2 cups sugar (1 lb)
12 oz Chocolate Baking Base

(or almond flour & cocoa powder)
1 cup chopped walnuts
1 cup chopped dates
1/2 tsp baking powder
1/2 tsp baking soda

Cream butter and sugar, add eggs singly and continue beating
Mix dry ingredients and fold into mixture
Pour into baking pan and bake for 10 mins at 400, lower to 300 and bake for 30 mins or till done.



 

Chocolate Macaroon

100 gm almond flour
170 gm powdered sugar
14 gm cocoa powder
Whisk or whip together, sift

Whip 3 large egg whites with 1/4 tsp cream of tartar to soft peaks
Add 35 gms of caster sugar bit by bit while whipping and beat until stiff peaks. Do not over whip.
Fold in almond mixture through sifter in about three portions.
Place in piping bag and squeeze onto grease proof paper.
Tap to remove bubbles, rest for 1/2 to 1 hour till slight crusting
Bake at  325.

 

Chocolate Ganache

120 gm melted chocolate 4 oz
120 ml heavy cream 1/2 cup
1/2 tbls butter 6 gms

Heat cream and butter and add to chocolate until melted
Add flavourings: rum, vanilla, etc.
Sit at room temp to thicken or in fridge stirring from time to time
Add to piping bag and pipe to use

Sugar Plums aka Rum Balls

1 cup 100 gm nuts
2 cups 280 gms dried fruit

Soak fruit in Cocoa Liqueur
 1/2cup Cocoa Syrup

1/2 cup Baking Base
Run through processor till sticky
Roll into balls, coat with chocolate

Our Amazing Cookies

1 egg
8 oz sugar
2oz oil (olive or coconut)
8 oz cream cheese
12 oz Baking Base
1 tsp baking soda
2oz cashews
3 oz raisins
3oz mixed peel or dried fruit
3 oz chocolate chips
Soften cream cheese
Beat egg, sugar and oil together
Add softened cream cheese and continue beating until silky
Mix dry ingredients together
Add to egg mixture
Mix in nuts and fruit
Spoon onto baking sheet and bake for 15 mins at 350

 

Coconut Cassava Pudding


1 lb cassava
1lb coconut
3/4 lb sugar
1/4lb chocolate
cinnamon powder or sticks
50gm coconut powder

Grate cassava
Grate coconut or

blend in 2 cups water
Mix together with sugar  and cinnamon and cook until sticky
Spread half into baking pan

Layer with chocolate

Spread other half to cover
Bake at 350 until brown

Chocolate Chip Cookie

1/lb butter
1 lb sugar
4 eggs
1 1/2 lbs flour
vanilla essence

2 tsp baking soda
4 tsp hot water
chocolate chips
walnuts optional

Cream together the butter and sugar until smooth.

Beat in the eggs one at a time

Stir in the vanilla.

Dissolve baking soda in hot water. Add to batter along with salt.

Stir in flour, chocolate chips, and nuts.

Drop by large spoonfuls onto ungreased trays or cookie sheets.

Bake at 350 until golden

Cocada de Chocolate

1 lb coconut grated or

blended in 200 ml water
1/2 lb sugar
1/4 lb chocolate
Cook sugar and coconut until separating from pan
Add melted chocolate
Chill and roll into balls
Cover with cocoa powder or

Spread into pan about 1/2 inch thick

Chill and cut into 1 inch squares

Instant Fudge

1 lb chocolate

1/4 lb Cocoa syrup

Melt chocolate in a double boiler or over a saucepan of boiling water

Add the syrup stirring quickly

Mixture will begin to congeal

Spread into pan about 1/2 inch thick

Chill and cut into 1 inch squares

Beverages and Cocktails

Using our Esprit de Cacao Cocoa Liqueur as a base for mixing cocktails and our Cocoa Syrup as a sweetener for both cocktails and non-alcoholic beverages, is a great way to imbibe the goodness of cocoa without having to eat chocolate.

Because of it's fast dissolving rate, our Cocoa Syrup is a great way to sweeten instead of using sugar- and it's healthier.

Our Chocolate Syrup is also fantastic for adding rich chocolate flavour to any beverage or cocktail for easy mixing.

We encourage you to try our Esprit de Cacao Cocoa Liqueur as well as our Cocoa and Chocolate syrups and to come up with unique cocktails using our products.

Enter your recipe(s) for a chance to win products, cash or a grand prize to be announced.

Submit your recipe to us via our Facebook page or by email at cocoapodchocolate@gmail.com.

Esprit and Soda
 

1 1/2 oz Esprit de Cacao Cocoa Liqueur

1/2 to 1 oz Cocoa Syrup

2 oz Soda water

Add syrup to liqueur and mix

Add soda water, stir

Pour over cracked ice or cubes

 

Mud Volcano
 

1 1/2 oz Esprit de Cacao Cocoa Liqueur

1/2 to 1 oz Chocolate Syrup

2 oz Almond milk

Mix all ingredients together

Pour over cracked ice or cubes

 

Chocolate Death
 

1 1/2 oz Esprit de Cacao Cocoa Liqueur

1/2 to 1 oz Chocolate Syrup

2 scoops chocolate ice cream

1 cup cracked ice or cubes

Blend all ingredients until smooth.

Serve with whipped cream garnish

 

Black & White

2 scoops vanilla ice cream
1/2 ounce Chocolate Syrup
1 1/2 ounce  Esprit de cacao
2 ounces Guinness

Blend all ingredients until smooth Pour into cocktail glass
Garnish with whipped cream
 and chocolate syrup

 

Chocolate Martini
 

2 ounces vodka
1 1/2 ounces Esprit de Cacao

Cocoa powder

Caster or fine sugar

Rim glass with cocoa powder and sugar mixture

Stir or shake vodka and cocoa liqueur together over crushed ice.

Pour into rimmed glass
Garnish with chocolate shavings


 

Chocolate Margarita
 

1 cup ice
2 ounces tequila
1 ounce Esprit de Cacao
1 ounce cream
Splash orange juice and lime juice
Dash Cocoa Pod Chocolate Bitters

Cocoa powder

Caster or fine sugar

Rim glass with cocoa powder and sugar mixture

Blend ingredients together and pour into rimmed glass

Garnish with shaved chocolate

Chocolate Alexander
 

1 ounce brandy

1 ounce  Esprit de Cacao Cocoa Liqueur
1 ounce cream

Shake ingredients together over ice in a cocktail shaker

Pour into cocktail glass

Garnish with grated nutmeg

Cocoa & Coco

​

1 1/2 oz Esprit de Cacao Cocoa Liqueur

2 oz fresh coconut water

1 oz Cocoa Lime Syrup

Mix together and pour over cracked ice or cubes
 

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