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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.
  1. Double Chocolate Bourbon Pecan Pie

    Ingredients

    double chocolate bourbon pecan pie

    Directions

    1. Preheat oven to 325 degrees Farenheit
    2. Mix together butter, sugar, and corn syrup in a saucepan over medium heat, stirring constantly until butter melts and sugar dissolves. Bring down the heat while you prepare the other mixture.
    3. Combine eggs, bourbon, vanilla, and salt in a bowl and mix well. Slowly pour sugar mixture into egg mixture, whisking constantly. Stir in the chocolate discos and chopped pecans. Stir until the chocolate has melted and mixed completely. Pour mixture into pie shell.
    4. Bake in preheated oven for 50 to 55 minutes, or until set and golden. May be served warm or chilled.

  2. Chocolate Chip Cookies

    This 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 El Rey Mijao or Bucare baking discos, chopped a little

    ½ cup of chopped pecans

    A cookie sheet and either parchment paper or a silicon baking pad

    chocolate chip cookie

    Directions:

    In a mixer, cream together the butter, brown sugar, granulated sugar, eggs and vanilla

    In a large bowl, whisk together the flour, salt, and baking soda

    Thoroughly mix together the butter mixture and the flour mixture in your large bowl.  Add the chocolate and pecans and mix well.

    Put your large bowl, covered with plastic, into the refrigerator for at least two hours – until the cookie dough has firmed up.

    Preheat your oven to 325 degrees.  Take the cookie dough out of the refrigerator, and using a tablespoon, roll cookie dough into balls for baking – each one about 1 tablespoon, depending on how big you want your cookies – and put on your cookie sheet, which has either parchment paper or a silicone baking pad on it.    Bake at 325 degrees JUST until you don’t see raw dough in the middle of each cookie.  The dough will be a very light tan when it is done.  Take out of oven and let the cookies cool on the parchment paper or silicone pad.  Don’t try to remove from the cookie sheet until the cookies have cooled enough to be able to do that without them falling apart.  Once the cookies have cooled – if you haven’t already eaten them – put them in a flat Tupperware container or something like that, so they aren’t exposed to air.


  3. Fabulous Fudge Brownies

    Makes:  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

    2 cups of chopped pecans

    brownies

    Preheat oven to 350 degrees

    Butter your cake pan and then line with parchment paper

    In the microwave, melt the butter until it is very hot in a microwave safe bowl.  Take the butter out of the microwave and add the chocolate and let the chocolate melt into the butter.  Once the chocolate is almost competely melted, whisk the butter and chocolate together until smooth.

    In another bowl, whisk together the brown sugar, granulated sugar, salt and flour until well combined.  Whisk in the eggs, one at a time, and then whisk in the vanilla.

    Mix and fold butter/chocolate mixture into the flour/egg/sugar mixture .  Once that is well-mixed, add in the pecans and mix them in.

    Using a flexible rubber spatula, scrape the batter into the pan onto the parchment paper and smooth and level out.  

    Put the pan on the middle rack in the oven and bake until the top and middle of the brownies are slightly firm, but still quite soft – about 40 minutes at 350 degrees.  Don’t overcook, as they are going to firm up once they’ve cooled.    Once the pan and brownies are completely cooled, but the pan in the refrigerator, covered, for a couple of hours.  Now, you can take them out of the pan and cut them.  You can sprinkle some powdered sugar over the top if wanted.  


  4. Dark Chocolate Amaretto Mouse Recipe

    Ingredients

     

    • 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

    1. Melt the chocolate discos in the microwave in a micro-wave safe bowl in 30 second bursts, stirring after each burst.
    2. Add the espresso coffee and the Amaretto and mix into the melted chocolate.
    3. Set the bowl aside and let the mixture cool to room temperature.
    4. After the chocolate mixture has cooled to room temperature, whisk in the egg yolks, one at a time, whisking thoroughly after each one.
    5. With a mixer, whip 1 cup of the cream until thickened, then gradually beat in the granulated sugar and beat until stiff.  
    6. With a mixer, beat the egg whites with the salt until stiff.
    7. Gently fold the beaten egg whites into the cream and sugar mixture.  
    8. Stir about 1/3 of the cream/sugar/egg white mixture into the chocolate mixture.  Then fold the rest of the cream/sugar/egg white mixture into the chocolate mixture also
    9. Once gently but well mixed, spoon your chocolate mousse into dessert cups or a serving bowl and refrigerate until set.
    10. To serve, you might garnish with some fresh raspberries, blueberries, or blackberries, if you like.

  5. White Chocolate Hot Cocoa Recipe

    white chocolate coffee

    Ingredients

    • 1 1/2 cups whole milk
    • 1/2 cup heavy cream
    • 1 egg yolk
    • 1/8 teaspoon cayenne pepper
    • 1/4 teaspoon ground cinnamon
    • 8 oz. El Rey Icoa White Chocolate

    Directions

    1. Scald the milk and cream in a saucepan, then remove from the stove

    2. Add the yolk and mix well.

    3. Put the chocolate in a bowl, and melt it with 15 second bursts in the microwave, stirring well each time.

    4. Add the spices to the melted chocolate

    5. Pour the milk mixture over the melted chocolate, stir to combine. If possible, finish with an immersion blender

    white chocolate coffee

  6. White Chocolate Covered Strawberries Recipe

    white chocolate strawberries
    chocolate awards

    Ingredients

    • 1 lb (16 oz.) Icoa 34% White Chocolate Discos
    • 1 lb. fresh strawberries
    • 2 tablespoons shortening
    • 1 box toothpicks
    • Parchment paper 

    Directions

    Melt the white chocolate, either in a double boiler or in a saucepan on very low heat

    Once the chocolate begins to melt, stir in the two tablespoons shortening until it’s evenly distributed

    Insert the toothpicks into the tops of the strawberries

    Dip each strawberry into the chocolate and spin it in a circle until it’s evenly coated in chocolate

    Lay the strawberries gently down on the parchment paper and put in the refrigerator to cool

    strawberries
    strawberries in process

  7. German Chocolate Pie Recipe

    ‘Don’t you mean German Chocolate Cake?’ Nope! This delicious recipe from Chocolates El Rey combines a thick, fudge-like filling with a crunchy pecan topping to create a scrumptious winter treat!

    The 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. At 4 times the average cacao percentage of a normal milk chocolate, El Rey’s Caoba 41% dark milk chocolate (2015 winner of Best Milk Chocolate in the Americas),  is hearty enough to stand on it’s own in baking.

    However, when combined with just enough of our darkest chocolate available, 73.5% Apamate, it soars to a whole new level of richness and decadence!

    German_Chocolate_Pie

    Ingredients

    Pie Crust:

    • 1 1/3 cup flour
    • 1 1⁄4 stick butter
    • 2 Tbs shortening
    • 1 tsp salt
    • 1/3 cup cold water

    Filling:

    • 4 oz caoba chocolate
    • 2 oz apamate chocolate
    • 1 14 oz can sweetened condensed milk
    • 4 egg yolks
    • 1 tsp vanilla
    • 1 cup pecans
    • Topping:
    • 1⁄2 cup brown sugar
    • 1⁄2 cup heavy cream
    • 1⁄4 cup butter
    • 2 egg yolks
    • 1 cup flaked coconut
    • 1 tsp vanilla
    • 1⁄4 cup pecans

    Directions

    1. To make the pie dough, combine the flour and salt. Cut the butter into about 1/2 size pieces and mix into the flour/salt mix with the shortening until combined and the butter is evenly dispersed in small, pebble-like pieces. Add the cold water and stir until just combined. Don’t overwork!
    2. Cover and let the dough rest for 1 hour.
    3. Preheat to 400.
    4. Roll out dough to 1⁄4 in thickness and place in pie dish. Cut off excess and crimp edges with a fork.
    5. Use parchment paper and uncooked beans or rice to weigh down pie crust. Par bake pie shell for 10-12 minutes or until the dough doesn’t look raw anymore. Remove weightand continue cooking until the crust is light brown. Remove from the oven and let the crust cook while you make the filling.
    6. Reduce heat to 350.
    7. To make the filling, melt the chocolate, stirring until it is smooth. Cool slightly.
    8. Whisk in milk, egg yolks and vanilla.
    9. Stir in pecans.
    10. Pour into cooled pie shell
    11. Bake 16-19 minutes.
    12. Cool 1 hour.
    13. To make the topping, combine brown sugar, cream and butter in a saucepan and bring to a boil.
    14. Remove from heat.
    15. In a small bowl, whisk a small amount (about 1⁄2 cup) of the the hot mixture into the egg yolks. Return it all to the pan, return to heat while whisking constantly. Cook 2-3 more minutes or until mixture thickens and reaches 160 degrees F.
    16. Remove from heat and add coconut and vanilla, cool 10 minutes.
    17. Pour over filling and sprinkle with pecans.
    18. Chill at least 4 hours

Chocolates El Rey
42 S Ranch Road 1623
Stonewall, TX 78671
1-830-644-8131 shipping@chocolateselrey.com
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