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    You are in: Home / Cookbooks / Cha Cha Chocolate!
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    99 recipes in

    Cha Cha Chocolate!

    A collection of my chocolate recipes!
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    A simple but oh so yummy recipe from the Almond Board of California.

    Recipe #493504

    Mix the melted chocolate, nuts, fruit and marshmallows together, and just it let it harden in the fridge for an addictive dessert! These make great gifts too!

    Recipe #163581

    This is a beautiful fruit filled bread, and made so easy using refrigerataed French bread dough! Serve it for breakfast, brunch, snack, anytime! Adapted from Pampered Chef's cookbook, "All The Best"!

    Recipe #324082

    I know this sounds strange, and I haven't tried it yet, but the reviews are so good, I must try it and posting here for safekeeping. Bal Arneson from Spice Goddess on the Cooking Channel is the creator. You can make these vegan by substituting Earth balance butter for the butter, one tablespoon flaxseed meal mixed with 3 T water(see Recipe #395664) for the egg and vegan chocolate chips.

    Recipe #493542

    Oh my goodness, this gets me hankerin' for some sweet dessert! You can add chocolate(I personally like dark chocolate) or/and crystallized ginger, both sound amazing! I have not made this yet, putting it here for safekeeping. Adapted from Friedas.

    Recipe #267633

    One of the first recipes David Lebovitz put up on his site was a hot chocolate recipe from Wittamer, one of the best chocolate shops in Brussels, where he actually worked for a time. The head chocolatier, Michael Lewis gave him this recipe, which they serve in their chic tea salon overlooking the place Sablon. Try to find the best chocolate you can(30-40%). Adapted from The Great Book of Chocolate.

    Recipe #379034

    Chocolate biscotti with a creamy chocolate topping! If you can't find hazelnuts, other nuts can be used, such as pine nuts, almonds, walnuts, even cashews! Adapted from BH&G magazine.

    Recipe #367296

    This delightful recipe came from Joan Coukos of Manhattan's two year old Chocolat Moderne. These truffles are coated with a variety of flavorings, including blends of Chinese and Mexican spices. Adapted from Food & Wine magazine.

    Recipe #154211

    My sister turned me on to Sheila G's brownie brittle. Yum! I immediately went to the computer to see if I could make this at home. This is the original version. From cleanslatefarm.com. And Dave Lenweaver The trick with this recipe is four-fold but don’t worry, they’re easy. First. Use a real sheet pan like the ones in restaurants. There are several good ones available. Proper baking requires heavy gauge metal to distribute the heat evenly. Vollrath makes a good one and you can buy them at a restaurant supply store. Second. As long as you are at the restaurant supply store get a silicon baking mat to fit the pan. I still use parchment paper. Third. Bake the brittle until it’s almost overdone. Unlike a regular brownies, you want it to dry out…kind of. Watch it like a hawk. Fourth. Let it cool well so when you do eat the entire batch in one night you can at least say you had some self control.

    Recipe #509951

    You will score points for this one! Adapted from the Great Good Food Luscious Lower Fat Cooking by Julee Rosso!

    Recipe #180408

    Adapted from the All Butter, Fresh Cream, Sugar Packed Baking Book by Judy Rosenberg!

    Recipe #187035

    This is simple and you can use the candy bar of your choice! From Blendtec! Suggestions for candy bars-Heath bars, milk chocolate, butterfingers)

    Recipe #177600

    I saw this on Semi Homemade Cooking and had to share!

    Recipe #158137

    So simply delicious! If you like salt with your chocolate, use salted cashews. If you would prefer, use unsalted cashews. Adapted from the QVC website.

    Recipe #192329

    Cherries, almonds and chocolate! Easy and so good, even healthy! It's also a good source of fiber! Adapted from Healthy Living with Ellie Krieger!

    Recipe #279798

    Oh my-chocolate cookie, coconut and pecan crust a cream cheese filling and a chocolate topping. Decadent and perfect for the holiday! Adapted from a 2007 calender!

    Recipe #197198

    A really fun way to eat your bon bons! The name bonbon stems from the French word bon, literally meaning “good”. Adapted from BH&G magazine.

    Recipe #355552

    From the cookbook What's Cooking A Cookbook for Kids, put out by Disney and ideas taken from the movie Ratatouille, this is a fun dessert!

    Recipe #343172

    Made with chocolate, cashews, and more chocolate! Adapted from Home Cooking, these looked so good I'm posting them here to make soon!

    Recipe #164598

    A favorite combo of flavors, these muffins resemble crumb cakes when made with streusel. The topping makes alot so you can use more for later or cut the topping in half. Update: I have made a few changes to make this even better!(Thanks Realtor!)

    Recipe #367270

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