Dorval Premium Collection® Recipes

3 teaspoons Dorval Premium Collection® Dutch Processed Cocoa
3 teaspoons sugar
2 tablespoons warm water, cream or milk
8oz boiling water or hot milk

Combine Cocoa and sugar in a large mug. Add 2 tablespoons of the warm water or milk until a thick paste is formed. Add 8oz boiling water or hot milk and stir until well mixed.

VARIATIONS: Add one of the following with the sugar

Spiced Exotic Cocoa: 1/8 teaspoon ground cinnamon and 1/8 teaspoon ground nutmeg. Serve with cinnamon stick, if desired.

Mint Cocoa: 1/2 teaspoon mint extract OR 3 tablespoons crushed hard peppermint candy OR 2 to 3 tablespoons white creme de menthe. Serve with peppermint candy stick, if desired.

Orange Cocoa: 1/2 teaspoon orange extract OR 2 to 3 tablespoons orange liqueur.

Swiss Mocha: 2 to 2-1/2 teaspoons powdered instant coffee.

1/2 cup Dorval Premium Collection® Dutch Processed Cocoa
1 3/4 cups all-purpose flour
1 tablespoon instant espresso powder
1 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1/2 cup unsalted butter, softened at room temperature
1 1/2 teaspoons pure vanilla extract
3/4 cup white sugar
1 cup chopped pecans
To toast pecans:
Preheat oven to 350° F.  Spread pecans evenly on a nonstick baking pan.  Toast for approximately 7-8 minutes.

Sift together Cocoa, flour, espresso powder, baking soda and salt in a large mixing bowl; set aside.  In an electric mixer, combine eggs, butter and vanilla until well blended.  Turn mixer to low and slowly add sugar, then gradually add flour mixture, mixing well after each addition.  Add the toasted pecans.

On a floured surface, divide the dough in half.  Form the dough pieces into two logs by rolling back and forth across the floured surface.  Place the logs onto a parchment lined baking sheet, allowing for enough space for the dough to expand as it bakes.  Bake for approximately 35-40 minutes, until firm to the touch.  Remove from the oven and cool on a wire rack for about 10 minutes.

Using a serrated knife, slice the logs into pieces approximately ¾ of an inch thick.  Place back on the baking sheet with pieces standing upright and bake for another 20 minutes, or until desired crispness.  Remove from oven and allow to cool on a wire rack.

3/4 cup Dorval Premium Collection® Dutch Processed Cocoa
1 1/2 cup sifted flour
1 1/2 cup brown sugar, firmly packed
1/2 teaspoon baking powder
1/4 teaspoon salt
2 large eggs, beaten
3/4 cup melted butter (1 1/2 sticks)
1 teaspoon vanilla extract
1 cup chopped nuts (optional)

Pre-heat oven to 350o F. Mix all ingredients together beating well for 1 minute. Pour into greased 9″ x 9″ or 9” x 13” pan and bake in oven 20 – 25 minutes or until done. Cut into squares while warm. Cool, then remove from pan. Yields: approx. 16 squares