Mimi Wheeler, our Founder, has a new blog full of delicious chocolate recipes (with more to come)! Click here for her recipe for Vegan Ginger Truffles
This is a simple (and de licious) recipe developed by Jody and inspired by traditionl Oaxacan mole’ sauces. It was a huge hit at the recent Traverse City Food Festival, even among skeptics!
Grocer’s Daughter Pulled Chocolate Chicken (quick and easy to make in slow-cooker)
2 lbs chicken (I use mostly breasts from a local chicken farmer)
4 tbsp olive oil (or healthy fat of choice), seperated
1 med onion, diced
3 heads of garlic, minced
3 tbsp Grocer’s Daughter Chocolate Chocolate Chili Rub; 1 tbsp reserved
2 ½ cups stewed tomatoes (I like to use canned tomatoes from our garden)
2 chipotle peppers, chopped, in 2 tbsp adobo sauce
½ cup raisins (I prefer white raisins)
¼ cup nut or almond butter (I recommend Naturally Nutty peanut or almond butter)
½ cup Grocer’s Daughter Chocolate Dark Chocolate Chunks
1 tsp cumin seed
1 cinnamon stick
1 tsp sea salt (or to taste)
In heavy bottom pot, cook onions in 2 tbsps olive oil (about 3 mins), add garlic and cook a few more minutes. Transfer to slow-cooker.
In same pan, brown chicken in remaining olive oil. Dust with 2 tbsp Grocer’s Daughter Chocolate Chili rub while cooking. Transfer to slow-cooker.
Add stewed tomatoes, chipotle peppers, adobo sauce, raisins, nut butter, Grocer’s Daughter Chocolate Dark Chocolate Chunks, cumin seed, cinnamon stick and remaining Grocer’s Daughter Chocolate Chili Rub. Cook for 3 hours on high or 5 hours on low.
Remove cinnamon stick and serve with blue corn chips, tortillas or over polenta. Top with sour cream, salsa or your favorite taco toppings. (6-8 servings)
- Jody Dotson...Read More
Alyssa made this mousse for a party, and we loved it. Try it out yourself, and tell us what you think!
- 1 cup raw organic cane sugar; 2 Tbsps organic cane sugar
- 1 cup water
- 4 eggs separated
- 1/3 cup Kahlua
- 1 cup heavy cream
- 12 oz Dark Chocolate Chunks
- a dash of sea salt
Slowly heat chocolate and heavy cream in a saucepan until completely dissolved and the mixture has melted. In a separate bowl, mix egg yolks, sea salt and Kahlua and lightly warm through using double boiler on the stove.
Transfer the chocolate mixture into the egg yolks/sugar and allow to cool. In a separate bowl, whip egg whites and 2 TBSPs of sugar until stiff and then fold into cooled chocolate mixture.
Refrigerate at least four hours, even better if over night.
Top with whipped cream and shaved chocolate. Enjoy!
9 oz. 70% dark chocolate
3T tahini (sesame seed paste)
2/3 cup all-purpose flour
1/2t baking powder
1/2t sea salt
2 eggs, at room temperature
3/4c organic raw cane sugar
1t vanilla extract
1/2c sesame seeds
In a small sauce pan, melt chocolate and butter over low heat, stirring frequently until smooth. Remove from heat; stir in tahini and set aside to cool.
In a small bowl, combine flour, baking powder and sea salt; set aside. Beat eggs, sugar and vanilla in a large mixing bowl until frothy and pale. Beat in chocolate mixture until just combined. Cover and chill dough in the refrigerator until it’s easy to handle.
Preheat oven to 350 F. Pour sesame seeds into a shallow bowl. Roll dough into 1 inch balls; press the top of each ball into sesame seeds. Place on cookie sheets lined with parchment paper 2 inches apart.
Bake for 10 to 12 minutes or until puffed on top and flat on the bottom. Transfer to a wire rack to cool completely. Makes about 40 cookies....Read More
Click here for details about our upcoming trip to Ecuador. April 1st – 12th. Join us for this fun, unforgettable trip!...Read More
Swoon over the GDC Grand Rapids crew’s delectable creations here on Instagram (including a honey caramel chocolate apple). Click here...Read More
We have 2 more classes scheduled for September. Sign-up here
Click here for info on our upcoming community celebration, September classes and our new location in Grand Rapids!...Read More ...Read More