n buttermilk, ginger and white chocolate chips (or chunks) until dough
icrowave safe bowl, melt Guittard chocolate according to package directions.
for the chocolate chip scones:
Preheat oven
For the Mexican Cinnamon Ice Cream:<
aper over long sides for handles.
Sift flours and
For the chocolate decorations, spread semi-sweet chocolate melts onto a cold surface.
ntil smooth. Stir in the chocolate, butter, brown sugar, ground
Melt chocolate in top of double boiler or use microwave oven. If using microwave, follow directions for melting chocolate, being careful not to burn.
Wash and dry strawberries before dipping in melted chocolate.
Leave hulls on strawberries to use as handle and to \"decorate\" dipped berries.
Dip each berry, leaving a little of red showing.
Easy, elegant and delicious.
May use white chocolate for half the berries.
vanilla extract and semi-sweet chocolate in a large saucepan, stirring
he foil over long sides for handles.
Beat butter and
Reduce heat to low; simmer for 10-15 mins or until
For the tahini caramel, place cashews
ith foil. Spread bottom with chocolate. Refrigerate 10 mins or until
uncovered, for 10 mins. Remove from heat. Stir in chocolate, cinnamon, baking
nto prepared pan.
Bake for 50 mins until toothpick inserted
archment paper. For the chocolate ganache filling, place the chocolate and butter in
aper at 2 opposite sides for handles.
Sift the flour
ream in double broiler. Break chocolate into smaller pieces and melt
owl with an electric mixer for 30 seconds until frothy. Gradually
lectric mixer on high speed for 8-10 mins, until a