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
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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