Recipes

  1/3 cup cocoa powder 1/2 cup plus 2 Tbsp boiling water 2 oz semi-sweet chocolate, finely chopped 3/4 cup Liquid Gold Arbequina Extra Virgin Olive Oil 2 large eggs 2 large egg yolks 1/4 cup Liquid Gold Chocolate Infused Balsamic Vinegar 2 1/2 cups sugar 1 3/4 cup all-purpose flour 3/4 tsp kosher salt 2 1/2 ounces bittersweet chocolate, coarsely chopped 2 cups shredded sweetened coconut  Fleur de sel, for sprinkling   Heat oven to 350 degrees.  Lightly grease a 9x13 inch baking pan. In a large bowl, whisk together the cocoa powder, and the boiling water until smooth. ...

  Ingredients: 8 1/2 ounces dark chocolate, chopped (recommended: Valrhona) 1/4 cup heavy cream 4 teaspoons LG Dark Black Currant, Wild Blueberry or Raspberry Balsamic Vinegar 1/2 cup cocoa powder Directions: Melt the chocolate and cream in a double boiler over hot but not simmering water. Place melted chocolate in a small bowl. Stir in the balsamic vinegar. Cool the chocolate in the refrigerator for 1 hour. Remove from the refrigerator and let sit at room temperature for 1 hour, until firm but moldable. Use a teaspoon or small cookie scoop to scoop out chocolate. Use your fingertips to shape...

Ingredients 4-6 large Little red  potatoes 2 Tablespoons of LIQUID GOLD MILD Extra vigin olive oil  2 Tablespoons LG White Truffle Oil  2 Tablespoons shredded Parmesan cheese 2 Tablespoon fresh snipped chive 2 teaspoons Sea Salt  1 teaspoon fresh ground pepper  Directions Pre-heat the oven to 350 degrees. Wash and dry the potatoes and place on a parchment lined baking sheet, drizzle the Arbequina EVOO and season with Sea salt and pepper. Put in oven on center shelf and bake for 45 minutes.Remove from oven. Begin a thin drizzle of White Truffle oil. Sprinkle with fresh chive and parmesan cheese....

  SERVES 4 2 heads of Romaine lettuce 2 cups of mixed fresh herbs (parsley, cilantro, dill, basil or mint) 1/4 cup chopped scallions Dressing: 1/8 cup LIQUID GOLD Robust EVOO 1/8 cup LIQUID GOLD LEMON INFUSED EVOO Salt and Pepper to taste Tear lettuce into pieces and place in a large salad bowl with fresh herbs and scallions. In separate bowl, whisk together dressing ingredients.  Pour over salad, toss immediately, serve.