Purdys Chocolatier Fresh Bites

FRESH BITES

Strawberry Salad with Chocolate Vinaigrette Method Salad ∙∙ 4 oz baby spinach ∙∙ 10 ripe strawberries ∙∙ 4 tbsp sliced almonds Dressing ∙∙ 2 tsp raspberry balsamic vinegar ∙∙ 2 tsp olive oil ∙∙ 1 tsp honey ∙∙ 10 g Purdys’ 70% Dark Chocolate

Clean, wash and dry spinach and divide onto two plates.

Slice and divide strawberries onto beds of spinach.

Gradually heat chocolate in the microwave, stirring every 30 seconds, until fully melted. Let stand. Whisk together raspberry balsamic vinegar, olive oil and honey.

Fold in melted chocolate and drizzle over spinach and strawberries. Garnish with sliced almonds and serve immediately. Serves 2.

For another delicious alternative, try spinach with sliced pears, dried cranberries and sliced almonds.

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Chicken Enchiladas with Mole Sauce Method ∙∙ 1 lb sliced chicken (boneless skinless thighs or breast) ∙∙ 1/8 tsp cayenne pepper ∙∙ 2 tbsp olive oil ∙∙ 1 tbsp vegetable oil ∙∙ 2 cloves garlic, minced ∙∙ 1 tsp minced onion ∙∙ 1/2 tsp dried oregano ∙∙ 2 1/2 tsp chili powder ∙∙ 5/8 tsp black pepper ∙∙ 1/4 tsp salt ∙∙ 1/4 tsp cumin ∙∙ 1 tsp dried parsley ∙∙ 1/4 cup salsa ∙∙ 3/4 cup tomato sauce ∙∙ 1 1/2 cups water ∙∙ 150 g Purdys’ Classic Dark Chocolate ∙∙ 4 x 8” flour tortillas

Coat chicken with cayenne and black pepper. Heat olive oil in a pan over medium heat then add chicken and sauté for 4 to 5 minutes or until completely cooked. Remove from heat and set aside.

For the base of the mole sauce, heat olive oil in a large saucepan over medium heat. Add garlic and sauté for 1 to 2 minutes.

Stir in onion, oregano, chili powder, black pepper, salt, cumin, parsley, salsa, tomato sauce and water. Bring mixture to a boil, then simmer for 15 to 20 minutes.

Just before serving, chop chocolate into small pieces and add to sauce. Stir until melted and blended. Place cooked chicken on warmed tortillas and roll two per plate. Ladle mole sauce generously over tortillas and dress with toppings of your choice (grated cheddar cheese, tomatoes, cilantro, sour cream and black olives are all tasty garnish options). Serves 2.

Optional Garnishes ∙∙ Grated cheddar cheese ∙∙ Chopped tomatoes ∙∙ Cilantro ∙∙ Sour cream ∙∙ Black olives

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Chocolate & Beer BBQ Sauce Method ∙∙ ∙∙ ∙∙ ∙∙ ∙∙ ∙∙ ∙∙ ∙∙ ∙∙ ∙∙

1 tbsp olive oil 2 cloves garlic, crushed 1/3 cup soy sauce 6 oz tomato paste 2 tsp Worcestershire sauce 1 tsp chili powder 2 tsp Hungarian paprika 1 cup pale ale 1/3 cup brown sugar 50 g Purdys’ 70% Dark Chocolate

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In a medium sized pot over medium heat, combine olive oil and crushed garlic and heat until garlic becomes fragrant (about 30 seconds). Whisk in remaining ingredients except chocolate. Simmer until thickened, stirring occasionally (about 15 to 20 minutes). Before serving, chop chocolate into small pieces and add to sauce, stirring until completely melted. Use with any of your favourite barbequed meats!

Chocolate Baby Back Ribs Method Rib Rub ∙∙ 5 lbs baby back ribs (3 - 4 racks depending on size) ∙∙ 2 tbsp brown sugar ∙∙ 2 tbsp chili powder ∙∙ 1 tbsp cocoa powder ∙∙ 1 tbsp salt ∙∙ 1/2 tbsp black pepper ∙∙ 1/2 tsp garlic powder ∙∙ 1/2 tsp onion powder

Rib Rub Combine all rub ingredients in a bowl, mix well and set aside.

Line 1 or 2 baking sheets with aluminum foil. Place the ribs on the baking sheet(s) and sprinkle generously with rub. Use hands to rub mixture into the ribs. Cover baking sheet(s) with aluminum foil and refrigerate for 2 to 3 hours.

Sauce ∙∙ 2 tbsp olive oil ∙∙ 1/2 tsp chili powder ∙∙ 1 medium onion, finely chopped ∙∙ 1/2 cup chicken broth ∙∙ 3 oz tomato paste ∙∙ 2 tbsp fresh lime juice ∙∙ 1 tbsp brown sugar ∙∙ 1 tbsp Worcestershire sauce ∙∙ 50 g Purdys’ Classic Dark Chocolate, chopped

Sauce While ribs are cooking, heat olive oil in a saucepan over medium heat.

Add diced onion and chili powder, cooking until golden brown, about 5 to 10 minutes. Add all remaining ingredients except the chocolate.

Bring to a boil then reduce heat and simmer until sauce thickens, another 5 to 10 minutes. Remove from heat and add the chopped chocolate, stirring until melted and smooth.

Preheat oven to 350°F, ensuring rack is in the middle of the oven.

Transfer covered ribs to the oven and roast until the meat pulls away easily from the bones, about 2 and a half hours.

When ribs are fully cooked, remove from oven and baste with sauce.

Briefly broil in oven to lightly caramelize. Include a side of remaining sauce as an accompaniment.

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Dark Chocolate Carrot Cake Method Cake ∙∙ 2 cups finely grated carrots ∙∙ 1 1/3 cup sugar ∙∙ 3/4 cup vegetable oil ∙∙ 3 eggs ∙∙ 100 g Purdys’ Classic Dark Chocolate ∙∙ 1 tsp baking powder ∙∙ 1 1/3 cups flour ∙∙ 1/2 tsp salt ∙∙ 1 cup raisins Frosting ∙∙ 170 g Purdys’ Classic White Chocolate ∙∙ 125 g butter ∙∙ 250 g cream cheese ∙∙ 1 tsp vanilla ∙∙ 2 tbsp icing sugar ∙∙ Walnut pieces for decorating ∙∙ 1-2 carrots, peeled

Cake Preheat oven to 325°F and grease an 8” round baking tin.

In a large bowl whisk carrots, sugar, oil and eggs until completely blended. Set aside. Cut dark chocolate into small pieces and microwave until melted. Using a spatula, blend into carrot mixture. Fold in baking powder, flour and salt until completely blended. Stir in raisins.

Pour mixture into greased pan and bake 90 to 95 minutes or until toothpick inserted into centre comes out clean and cake springs back when touched lightly. Baking time may vary based on moisture content of the carrots.

Frosting Cut white chocolate into small pieces and add butter.

Microwave until completely melted. Fold in cream cheese, vanilla and icing sugar. Once the cake has cooled, slice into 3 equal layers and add frosting to each layer. Roll thin carrot peels to create coiled “flowers” and garnish with walnut pieces.

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Chocolate Peanut Butter & Bacon Rice Krispie Squares Method ∙∙ 100 g bacon ∙∙ 100 g peanut butter ∙∙ 200 g Purdys’ Classic White Chocolate ∙∙ 200 g Purdys’ Classic Dark Chocolate ∙∙ 1/4 cup butter 250 g mini marshmallows ∙∙ 1 tsp vanilla extract ∙∙ 1/4 cup cocoa powder ∙∙ 5 cups Rice Krispies

Fry bacon until crispy and cut into 1/4” pieces.

Place on paper towel and set aside. Cut white chocolate into pieces and microwave until melted completely. Blend in peanut butter and set aside. In a separate bowl, cut dark chocolate into pieces and microwave until melted completely.

In a large pot, heat butter and marshmallows on low heat until completely melted. Stir in vanilla. Remove from heat and stir in cocoa powder, melted dark chocolate and chopped bacon.

If mixture does not blend well, return to low heat, stirring constantly. Stir in Rice Krispies. Pour half of the mixture into a 9” x 13” greased pan and gently pack down until smooth.

Drizzle white chocolate and peanut butter mixture over the first layer, then spread remaining Rice Krispies in the pan, levelling with a spatula. Refrigerate for at least one hour, then cut into squares and serve.

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Chocolate & Cardamom Waffles Method ∙∙ ∙∙ ∙∙ ∙∙ ∙∙ ∙∙ ∙∙ ∙∙ ∙∙ ∙∙ ∙∙

1 1/2 cups whole wheat flour A pinch of salt 2 tsp baking powder 1 tsp cinnamon 1 tsp ground cardamom 1/4 cup sugar 2 large eggs 1 3/4 cup milk 1/4 cup plain yogurt 1 tsp vanilla 50 g Purdys’ Classic Milk Chocolate ∙∙ 100 g Purdys’ Classic Dark Chocolate ∙∙ 3 tbsp butter

Sift all dry ingredients together into a large bowl. Make a well in the middle of the ingredients and add eggs, milk, yogurt and vanilla to the indentation. Whisk thoroughly, incorporating bits of flour into the egg mixture a little at a time to prevent lumps.

Cut milk and dark chocolate into small pieces and place in a glass bowl with butter. Gradually melt chocolate in microwave, using 10-20 second intervals and stirring in between until completely liquid. Fold melted chocolate into the batter and let rest for 10 minutes. Cook in a waffle iron greased with vegetable oil, as per iron instructions.

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Beef Tenderloin with Chocolate Port Sauce Method ∙∙ ∙∙ ∙∙ ∙∙ ∙∙ ∙∙ ∙∙ ∙∙ ∙∙ ∙∙

2 x 5 oz beef tenderloin filets 2 tbsp olive oil 1 tbsp sea salt 1 tbsp cracked white peppercorns 1 tbsp shallots, finely minced 1 cup port wine 1 tbsp balsamic vinegar 1 cup beef stock 1 tsp fresh rosemary 14 g Purdys’ 70% Dark Chocolate, finely chopped

Brush the tenderloin filets on all sides with one tablespoon olive oil and season with sea salt and cracked peppercorns to taste.

Heat another tablespoon of olive oil in a pan over medium-high heat. Add the filets and cook 2-4 mins per side (depending on thickness and desired doneness). Remove from pan to rest, covering with tented foil to allow steak to breathe.

In the same pan, stir in minced shallots and cook for 1 minute.

Add the port and balsamic vinegar, simmering the mixture until it has a syrup-like consistency, about 2 to 3 minutes. Add beef stock and rosemary and continue to simmer until sauce starts to thicken.

Just prior to serving, add chocolate, stirring until melted and completely blended. Pour sauce over steaks and serve.

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Thank you!

Thank you for downloading my latest eBook! This most recent recipe collection takes a fresh look at the ways chocolate can be integrated into any course of a meal. From appetizers and mouth watering sauces, to BBQ creations and savoury dishes, there is no limit to the vast variety of ways chocolate can be integrated into your cooking. Cocoa flavours boast depth and complexity, making chocolate such a wonderfully versatile ingredient.

A special thank you to a few members of our Purdys family for helping to test these recipes – Radmila Medjanski, Corey Piercey and Shawn Taylor are Purdys’ resident foodies, and worked meticulously in their kitchens at home to ensure you have an extraordinary chocolate experience of your own. Thank you to our wonderful fans and customers for your continued loyalty. Bon appétit!

Head Chocolatier

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