This Easter Bring Out the Wow Factor with AMERICAN HERITAGE® Chocolate
This is Easter, enhance all of your family’s dishes with AMERICAN HERITAGE® Chocolate, the chocolate with an impressive historic pedigree, developed by a team of historians and a longstanding supporter of educational initiatives through the lens of chocolate in conjunction with National Geographic, First Book and some of America’s most iconic historic venues.
Here are some highly recommend holiday-friendly recipes the whole family will enjoy:
Chocolate and Balsamic Glazed Roasted Vegetables
Yield: 6 Servings, as a side dish
Active Time: 20 minutes
Additional Cooking Time: 35 minutes
1 lb Carrots
1 lb Beets
2 Sweet Potatoes
1 tsp. Salt
2 Tbsp olive oil
⅔ C balsamic vinegar
2 Tbsp. Finely Grated Chocolate
- Pre-heat oven to 425F. Peel and cube the carrots, beets, and sweet potato into a 1 inch dice. Place on a large sheet tray (or two smaller trays) in a single layer, and season with the salt and olive oil, tossing to coat. Place in the pre-heated oven and roast for 25 to 35 minutes, being sure to turn the vegetables with a spatula every fifteen minutes. While the vegetables roast, prepare the glaze.
- In a medium pot, over medium-high heat, add the balsamic vinegar. Bring to a boil, and then reduce heat to medium. Simmer, uncovered, until half of the vinegar has evaporated, leaving about ⅓ cup of vinegar reduction. Using a whisk, add the chocolate, whisking constantly until melted. Remove from heat and set aside.
- Once the vegetables are roasted, drizzle the balsamic-chocolate glaze over the vegetables, toss to coat, and serve immediately.
Cardamom Orange Babka with Chocolate Drizzle
Making a Babka with it’s flaky layers of dough and chocolate is a labor of love. It takes time, but then it is well worth it.
Our Babka celebrates historic chocolate with the tradition of the Spice Islands.
Yield: 2 loaves
Active time:3 1/2 hours
Additional Time : 6-24 hours rising
1 package active dry yeast
1/3 cup sugar, and a pinch
1/2 cup whole milk
4 1/4 cups all purpose flour
1 teaspoon salt
1 teaspoon vanilla
1 tablespoon ground cardamom
1 tablespoons orange zest
Pinch of nutmeg
4 large eggs, at room temperature, lightly beaten
10 tablespoons unsalted butter, plus extra for greasing pans and bowls
1 cup AMERICAN HERITAGE® Chocolate Finely Grated Drink Mix
1 cup heavy cream
1/4 cup sugar
1 stick, 8 tablespoons butter, cut into pieces
1 teaspoon vanilla
1/2 cup sugar
1/2 cup water
1/4 cup Finely Grated Chocolate
2 tablespoons heavy cream
Orange Zest for garnish
- In a small saucepan heat the milk until warm, not hot and add yeast and a pinch of sugar. Remove from heat and let sit for 10 minutes until foamy.
- Using a dough hook in a standing mixer, mix 4 cups of the flour, the sugar, salt, vanilla, cardamom, orange zest and nutmeg. Add the yeast mixture and the eggs and beat until the dough starts to come together, adding additional flour by tablespoon if necessary. The dough should not be sticking to the side of the bowl.
- Add 5 tablespoons of the butter and beat for 5 minutes until dough is smooth. Using a spatula, scrape down the sides of the bowl to make sure the butter is incorporated into the dough
- Add the rest of the butter and continue beating for another 5 minutes, scraping down the sides of the bowl as needed. Add more flour a tablespoon at a time if the dough is sticking to the sides of the bowl or is too sticky.
- Form the dough into a ball and place it into a buttered bowl, rolling it in the bowl so all sides are buttered. Cover with a clean towel and place in a draft-free warm place for 1-2 hours until it has risen.
- Push the dough down with your hands and cover again and place in refrigerator for at least 4 hours, preferably overnight.
- In a small saucepan heat cream with sugar till sugar dissolves. Pour into clean mixing bowl, add chocolate, butter and vanilla. Mix till smooth. Bring to room temperature.
- Stir water and sugar together in a small saucepan. Stirring frequently, cook over medium heat till sugar dissolves. Set aside to cool.
- In a small saucepan or small microwavable bowl, heat cream and chocolate together stirring until smooth.
- Butter 2 9-inch loaf pans and then line with parchment paper leaving enough paper overhanging to create a sling.
- Divide the refrigerated dough in half and on a floured surface roll out one piece into a 9 x 17 rectangle. Spread half the filling over it. Coming from the long side, roll the dough and filling into a tight rope. Place the rope covered with a towel or plastic wrap in the freezer for about 10 minutes. Repeat with the other half.
- Cut the rope in half lengthwise, exposing the filling. Pinch the two pieces together at one end and twist the rope around each other making a braid. Fold the braid in half so it is about 9 inches long and should fit snuggly into a prepared pan. Repeat with the other coil. Cover with a clean towel and place in a draft free warm place for 1 1/2 hours until risen. It won’t quite double.
- Bake 45 – 50 minutes in a preheated 350-degree oven. A cake tester will come out clean and have no resistance. The cakes will sound hollow if you tap them.
- Immediately upon removing cakes from oven, pierce holes all over the cake with a skewer making sure you get to the bottom. Dividing the syrup in half, pour it over the cakes.
- Transfer to cooling racks. When cool, spoon or with a squeeze bottle drizzle chocolate glaze over cake. Finish with orange zest.
Nutritional Information Per Serving
16 Slices, Calories 405, Total Fat 21.5g, Saturated Fat 13.3g, Cholesterol 95mg, Sodium 274mg, Total Carbohydrate 46.9g, Dietary Fiber 1.6g, Total Sugars 20g, Protein 6.8g, Vitamin D 20mcg, Calcium 56mg, Iron 2mg, Potassium 136mg
Chocolate Cupcakes in a Jar
TOTAL TIME: 55 minutes
AMERICAN HERITAGE® Chocolate’s favorite chocolate cupcakes with a twist.
- ⅔ cup Finely Grated Chocolate
- 2 cups flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- ⅛ teaspoon ground ginger
- 2 cups buttermilk or whole milk
- 1 cup sugar
- 6 tablespoons butter
- 1 teaspoon vanilla
- 2 eggs
Orange Buttercream Frosting
- 4 tablespoons butter, softened
- 2 cups confectioners’ sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
- 1 teaspoon orange extract
- orange food coloring (if desired)
- orange rind for garnish
Preheat the oven to 350°F.
Grease cupcake pan. (Bake cupcakes without liners.)
Combine the flour, baking powder, baking soda, salt and ginger in a large mixing bowl and set aside.
In a saucepan bring the buttermilk, sugar and butter to a simmer. Cook until the sugar and butter both dissolve.
Remove from the heat, stir in the chocolate and mix until it dissolves.
Pour the chocolate mixture into the dry ingredients, stirring until incorporated.
Stir in the eggs and vanilla.
Scoop the batter into the cupcake pan, only fill about 2/3 full.
Bake until the center is firm and cake tester inserted comes out clean (approx. 16 minutes).
Spoon Chocolate Sauce (find recipe on site) in a 3-inch diameter x 4-inch tall jar so that it is approximately 1/2- inch high.
Place the unlined cupcake into the jar (without frosting). Then frost the cupcake (using a pastry bag if desired). Garnish with an orange rind.
Seal jar. Attach a disposable wooden spoon to the jar with raffia or ribbon, if desired.
Orange Buttercream Frosting: In a small bowl, beat butter until creamy. Beat in the confectioners’ sugar, vanilla extract, orange extract, and milk. (Add food coloring at this time if using.)
Flourless Chocolate Orange Tarts
TOTAL TIME: 55 minutes
Orange zest paired with the hints of chili, cinnamon, and anise in AMERICAN HERITAGE® Chocolate make these flourless chocolate tarts a fudgy, decadent treat.
- 6½ ounces Finely Grated Chocolate
- 8 tablespoons (1 stick) butter
- 3 large eggs
- ¾ cup sugar
- 1 tablespoon fresh orange zest
- 2 ounces Finely Grated Chocolate
- 2 ounces cream
- ¼ teaspoon pure orange extract
- ¾ cup whipping cream
- 3 tablespoons powdered sugar
- ½ teaspoon pure orange extract
- 1.5 teaspoon orange zest
Preheat oven to 350 degrees. Lightly grease ramekins (see note about sizes) and set on a baking sheet.
Melt chocolate and butter using a double boiler, stirring until melted and smooth. Remove from heat. In a separate bowl, whisk together eggs and sugar until thick and frothy, about 1 minute. Slowly drizzle chocolate mixture into egg mixture while whisking constantly. Stir in orange zest.
Transfer batter to ramekins, filling 2/3 full. Bake for 25-35 minutes, until tops are set and a skewer poked in cakes comes out moist and slightly fudgy but not wet.
While tarts are cooling a bit, prepare ganache. Place cream in heat proof container and heat in microwave until hot and starting to bubble. Remove from microwave and stir in chocolate until melted and smooth.
Place about 2 teaspoons ganache in center of each tart, set the rest aside to drizzle on top. Tarts can sit like this at room temperature all day if needed.
Prepare whipped cream before serving. Whip cream, powdered sugar and extract until soft peaks form. Add zest and continue whipping until desired consistency is reached. Spoon whipped cream on top of tarts and drizzle with extra ganache.
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AMERICAN HERITAGE® Chocolate has a unique place in the history of Mars Wrigley Confectionery and in the hearts and minds of people across America who appreciate an artisanal, authentic approach to making and celebrating chocolate. With its origins in the Americas over 3,500 years ago, chocolate has been woven throughout the fabric of culture for millennia. Inspiring creativity and a catalyst for making new family traditions, chocolate’s timeless story is one that spans cultures, peoples, rituals and experiences. If love makes the world go ‘round, chocolate makes it richer.