Recipes — chocolate

Ingredients for the Cake 3 cups all-purpose flour +1 tablespoon 1 tablespoon baking powder 1/2 teaspoon salt 4 large eggs 2 cups granulated sugar 1 cup sour cream 3/4 cup UP Certified Extra Virgin Olive Oil +1 tablespoon 1 1/2 teaspoons vanilla extract Directions Preheat the oven to 350°F. Generously grease the inside of a 10-inch bundt pan with UP Certified Extra Virgin Olive Oil. Add a tablespoon of granulated sugar.  Tilt and rotate the pan to evenly distribute the sugar in the bottom and sides of the greased pan. Tap out any excess sugar. Whisk together the flour, baking...

    Ingredients: 1/2 Cup Steaming hot heavy cream 1 pinch of sea salt 8 ounces best quality dark chocolate in chip form, or chopped 3 tablespoons dark or white balsamic - my favorite options for this are: coconut, raspberry, strawberry, maple, espresso, or black cherry. 1/2 cup cocoa powder for rolling the truffles or use 6 oz. tempered (melted chocolate) for coating the truffles. Directions: Place the chopped chocolate in a medium size heat proof bowl. Heat the cream and salt in a heavy bottom sauce pan over low heat until it just begins to steam.  Do not allow...

   This is a very easy and quick recipe that is sure to please both kids and adults.  1 c. butter 1/2 c. sugar 2 t. Liquid Gold Orange-Vanilla Balsamic Vinegar  (plus 2 t. for chocolate) 2 c. Flour 1 Orange, zested 1 4 0z. bar dark chocolate, melted In a bowl, cream butter and sugar until light and fluffy.  Mix in the orange vanilla balsamic vinegar until blended.  Gradually add flour until moistened, then stir in orange zest.  If you add to much flour or just want a little extra orange flavor squeeze some juice from the orange into...

  Pie Crust: 2 1/2 cups of all-purpose flour 1 teaspoon salt  1 cup butter, chilled an diced 6 to 8 tablespoons of ice water Liquid Gold Butter extra virgin olive oil for brushing In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in the water a tablespoon at a time until mixture forms into a ball. Wrap in plastic and refrigerate for 4 hours or overnight. Roll dough out to a 1 and a half inch thickness. Press the dough evenly into the bottom and sides of individual ramekins, brushing them...