Hot Weather Shipping: We will ship orders received by 3 p.m. ET on Monday, Tuesday and Wednesday, as long as we feel they will get to their destination without being stored in a hot UPS truck over a weekend. If we feel that there is too great a possibility of melting, we will contact you before shipping. We do our best to package product with wraps and ice in the hot months, but we don't accept any responsibility for melted product.
Our spin on this classic winter drink ditches the cocoa powder in exchange for our award-winning Icoa 34% White Chocolate! Imagine a thick, frothy, vanilla latte minus the coffee.
This simple yet delicious recipe is perfect for Valentine’s Day, Christmas, or any other time you want to cuddle up with the ones you love. The process only takes a few minutes and is easy enough that you could get the kids involved! Let them whisk and taste as you handle the hot liquids.
Nope! Our team from the Chocolates El Rey Shop & Tasting Room in Stonewall, TX has put their own spin on this European classic. It combines a thick, fudge-like filling with a creamy coconut topping to honor the flavors of the beloved cake, but in pie form.
The secret behind this recipe is the 2:1 ratio of milk and dark chocolate used in the filling.
Place pie dough in an ungreased 9″ pie pan. Crimp edges and prick bottom of dough with a fork several times. Cover with parchment and fill with dried beans or pie weights. Bake for 15 minutes, until lightly browned.
Remove parchment and pie weights and set aside. Reduce oven to 350 degrees Farenheit.
Places chocolates in a medium microwave-safe bowl. Heat on high in 30 second increments until melted, stirring in between bursts. Set aside to cool slightly.
Whisk in sweetened condensed milk, egg yolks, and vanilla.
Scatter toasted pecans across the bottom of the prepared pie dough.
Pour chocolate mixture into pie shell and bake for 15-20 minutes, until just set. Set aside to cool for one hour.
To make the topping, combine brown sugar, heavy cream and butter in a saucepan over medium heat. Stirring constantly to avoid scorching, bring the mixture to a boil then remove from heat.
Place remaining egg yolks in a small bowl, then whisk about 1/2 cup of hot cream mixture into the yolks to temper.
Transfer egg mixture back to saucepan and return everything to the heat. Cook 2-3 more minutes, stirring constantly, until mixture thickens and reaches 160 F.
Remove from heat, add coconut and vanilla, and cool about 10 minutes.
Pour cream mixture over prepared pie. Sprinkle with remaining pecans and chill at least 4 hours before serving.
