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Vanilla Sky Brownies

110g unsalted butter
340g White Chocolate Baking Chips
2 large eggs
125g sugar
¼ tsp salt
1 tsp vanilla essence
250g all-purpose flour
170g Bittersweet Chocolate Baking Chips

Preheat oven to 160C. Grease a 20cm square pan.

Melt butter and half of the White Chocolate Baking Chips either in a double boiler over low heat, stirring constantly or in a microwave at medium power in 45s intervals, stirring each time in between. Remove from heat and set aside.

In a large bowl, beat eggs, sugar and salt until very pale and thick, almost custard like consistency (we recommend using an electric mixer). Blend in melted butter and white chocolate mixture and vanilla delicately. Mix in flour until just combined. Stir in the remaining White Chocolate Baking Chips and the Bittersweet Chocolate Baking Chips. Pour and spread in prepared pan.

Bake 35-40 minutes or until toothpick inserted in centre comes out almost clean. Top should be crusty and golden brown (you can cover the pan with foil if it’s browning too quickly). Cool before cutting into squares.




Milk Chocolate Rum and Raisin Truffles

20g chopped raisins
1 tbsp rum
170g Milk Chocolate Baking Chips
45g heavy cream
15g unsalted butter
45g Cocoa Rouge Unsweetened Cocoa Powder
This recipe should yield 20 truffles of approximately 13 grams

 Combine raisin and rum in small bowl. Soak for at least an hour.

Melt the Bittersweet Chocolate Baking Chips, cream and butter in a double boiler over low heat, stirring constantly until melted and smooth or in a microwave at medium power in 45s intervals, stirring each time in between. Remove from heat, stir in the soaked raisins and rum. Pour in a shallow container and refrigerate for at least 4 hours or until firm enough to handle.

Shape into balls using a teaspoon or your hands (we recommend weighing them to get a consistent size and keeping them in your hands as little as possible or they will melt) and roll in Cocoa Rouge Unsweetened Cacao Powder to coat the surface of each truffle. Store in refrigerator until ready to serve.


Chocolate Sea Salt Shortbread

225g all-purpose flour
2 tbsps Cocoa Rouge Unsweetened Cocoa Powder
¾ tsp sea salt flakes
¼ tsp baking soda
½ tsp baking powder
140g unsalted butter at room temperature
100g coarse raw sugar
1 ½ tsp vanilla essence
180g Bittersweet Chocolate Baking Chips



Chop the Bittersweet Chocolate Baking Chips into fine pieces (alternatively use a blender and pulse until fine).

In a small bowl blend together flour, Cocoa Rouge Unsweetened Cocoa Powder, salt, baking soda and powder. In a large bowl cream butter and sugar until smooth. Mix in the vanilla then add the dry ingredients until the dough comes together. It will be crumbly at first. Add in your chopped Bittersweet Chocolate Baking Chips.

Divide the dough in thirds and shape unto logs by rolling in baking paper or clingwrap to 3-3.5cm in diameter. Refrigerate for about 30mins until firm but not hard.

Preheat oven to 180C. Line baking trays with baking paper. Slice the logs in 1cm thick rounds. Place 2 cm apart on trays. Bake 10-12misn until they look dry on top and are dry to touch. Cool on rack. Store in airtight container once cooled.



Milk Chocolate Chip Banana Bread

150g all-purpose flour
½ tsp baking soda
½ tsp salt
110g unsalted butter
200g granulated sugar
3 ripe bananas (about 325g total)
2 medium eggs
55g chopped walnuts (optional)
170g Milk Chocolate Baking Chips

Preheat oven to 175C. Butter and flour a 23cm x 12cm x 7.5cm loaf pan.

In a small bowl, combine flour, salt and baking soda. In a large bowl, whisk the butter and sugar until light and fluffy. Beat in the bananas and the eggs until well combined but still chunky. Gradually add the flour mixture and stir in until just combined. Fold in the walnuts and Milk Chocolate Baking Chips then pour the batter into the prepared loaf pan.

Bake 55 to 60mins until an inserted toothpick comes out clean. Let the bread cool in the pan for about 15mn before releasing. Cut into thick slices, serve with a generous spread of premium New Zealand butter.


Grand Cacao Scones

250g all-purpose flour
60g Grand Cacao Drinking Chocolate
2 tsps baking powder
70g unsalted butter
80g sweetened dried cranberries (optional)
180g milk
1 tsp milk
1 tbsp sugar
This recipe should yields 8 scones

Preheat oven to 220C. Line a baking tray with baking paper.

Combine flour, Grand Cacao Drinking Powder and baking powder in bowl of a food processor fitted with a metal blade, blitzing until uniform. Cut butter up in cubes and blend into dry ingredients until just incorporated. Add cranberries and milk and pulse until the ingredients come together.

Transfer to lightly floured surface and with floured hands form into a 9–10-inch circle about 1 inch thick. Brush top with milk and sprinkle with sugar. Cut into 8 wedges. Bake 12-15mns and serve warm, with premium New Zealand butter spread generously over the top. For a truly decadent double chocolate treat, accompany with a cup of steaming Grand Cacao Drinking Chocolate.



Cocoa Rouge Brownies

150g Cocoa Rouge Unsweetened Cocoa Powder
150g all-purpose flour
340g unsalted butter
600g sugar
½ tsp salt
2 tsps vanilla
7 large eggs
2 cups chopped walnuts (optional)


Line a 22x33x5cm pan with cooking spray. Preheat oven to 175C.

Blend cocoa and flour in a medium bowl until uniform; set aside. Melt butter in a large microwave bowl for 1-1 ½mns, until melted. Mix in sugar, salt, and vanilla. Vigorously beat in eggs one at a time until smooth and glossy. Mix in dry ingredients until smooth and free of lumps. Stir in walnuts (if using) and spread into prepared pan.

Bake 45-50mns until a toothpick inserted in centre still has moist crumbs. Coll completely on rack before cutting with a long bladed sharp knife.

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