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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.
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Ingredients 4 oz. 41% Caoba Milk Chocolate 2 oz. 5% Apamate Dark Chocolate 1 pre-made 9 inch pie shell 1/4 cup bourbon 1/2 cup butter 1 cup white sugar 1 cup light corn syrup 4 eggs, beaten 1 teaspoon vanilla extract 1/4 teaspoon salt 1 cup pecans (chopped is recommended) Directions Preheat oven to 325 degrees Farenheit […]
Read MoreThis recipe makes about 12 quite large cookies, or 24 medium cookies Ingredients: 2 sticks very soft butter 1 cup of packed brown sugar ¾ cup of granulated white sugar 2 large eggs 1 teaspoon of vanilla 2 cups of all purpose flour, scoop measured 1 teaspoon salt 1 teaspoon baking soda 1.5 cups of […]
Read MoreMakes: one 9x13x2 inch pan Ingredients: 1/2 pound of unsalted butter, cut into pieces 1/2 pounds of either Mijao or Bucare El Rey discos 1 cup firmly packed dark brown sugar 1 cup granulated sugar 1 cup scoop measured all purpose flour 1/4 teaspoon salt 4 large eggs 3 teaspoons vanilla extract 1 teaspoon cinnamon […]
Read MoreIngredients 1 lb. El Rey Mijao or Bucare discos 1/2 lb. El Rey Apamate discos 1/2 cup prepare espresso coffee 1/2 cup Amaretto 4 egg yolks 1 cup chilled heavy cream 1/4 cup granulated sugar 8 egg whites a pinch of salt 1/2 teaspoon vanilla extract Procedure Melt the chocolate discos in the microwave in […]
Read MorePour the milk mixture over the melted chocolate, stir to combine. If possible, finish with an immersion blender
Read MoreDip each strawberry into the chocolate and spin it in a circle until it’s evenly coated in chocolate
Read MoreThe real secret behind this Texas-style twist on a classic European recipe is the 2:1 combination of milk to dark chocolate used in the chocolate filling.
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