THE SECRET INGREDIENT
IS ALWAYS CHOCOLATE

Every good baker has a few tricks up their sleeve; using a wildly sumptuous chocolate for baking is one that might be easily overlooked

Draeger's Director of Bakery Amy Ginger: "it's about quality and flavor profile. These chocolatiers craft true nuanced flavor from specific blends of chocolate that have been maintained for generations. The chocolate is pure: no added waxes or alkalized chocolate, leaving the flavors richer and the chocolate healthier."

Amplify the quality and flavor of your holiday treats by selecting a top-tier chocolate.

VALRHONA - FRANCE

Valrhona has created a range of unique and recognizable aromatic profiles by perfecting techniques for enhancing the flavor of rare cocoa beans, grown on land that has been masterfully selected for its terroir. To guarantee the consistency of the taste qualities and flavor potential of their chocolates, Valrhona takes unique steps in mastering taste.

CALLEBAUT - BELGIUM

Made using the finest ingredients with dedication passed on from generation to generation, Callebaut chocolate is relied on every day by chefs and chocolatiers to create great tasting delights. Callebaut applies the whole-bean roasting technique, instead of roasting cocoa kernels. This technique allows the preservation of all the flavors and aromatic oils within the cocoa husk and fully releases them in the chocolate.

CORDILLERA - LATIN AMERICA

Cordillera means 'an extensive chain and network system of mountain ranges.' The names honors the rich soil of Latin American countries where the Cordillera Chocolate company beans are hand-harvested. Easy to work with, these couverture chocolates have beautiful color, sheen and texture. They offer a balanced and exquisite mix of hybrid Trinitario cacao of 100% Colombian origin highlighted by a roasting and conching process that best accents its unique traits.

SIMPLE CHOCOLATE FONDUE


INGREDIENTS:

  • 12 oz any combination of milk, semisweet, and dark chocolate chopped into fine pieces
  • 1/2- 3/4 cup whole milk, depending on thickness preference
  • 1 1/2 Tbsp unsalted butter, optional
  • 1/2 Tsp vanilla extract
  • 1/8 Tsp sea salt

DIRECTIONS:

Begin by preparing all of the ingredients and treats your family plans to dip in the fondue. Cut fruit into bite sized slices or pieces, keeping in mind that going too small will make pieces hard to skewer.

To prepare the fondue, combine your chosen chocolate, milk, and butter in a small glass bowl. Over a small pot on the stove with a barely simmering water bath, melt the ingredients together gently, stirring occasionally to mix. If you would prefer to use a microwave, heat for 2 minutes at medium power, then stir until completely smooth. Add more milk if desired. Remove from the heat and stir in the vanilla and salt. If using a fondue pot, transfer to the pot immediately heated at low.

EXPERT TIPS:

Only use real, high quality chocolate. Regular chocolate chips harden quicker.

Adding butter mutes intense chocolate flavor. Leave out the butter, or use less, for richer flavor.

Water causes chocolate to seize and can ruin the fondue, so make sure the fondue pot and any other dishes the chocolate comes in contact with are completely dry.

FRESH CREATIVE DIPPERS:

Strawberries Orange slices Apple Slices Cantaloupe Pineapple Kiwi Banana

TOP IT OFF:

Chocolate Sprinkles Rainbow Jimmies Diced Pecans Rice Krispies Sea Salt Flakes