BAKING CHOCOLATE BLOCK

This baking chocolate block is perfect for your baking and hot chocolate needs at home.

Made with our 72% Vietnam dark chocolate with deep notes of raisin, molasses, and dried pineapple.

We have included our chocolate chunk cookie recipe BELOW.

Chocolate Chunk Cookies

Storage: Refrigerated for up to 3 days or Frozen for up to 3 months

INGREDIENTS:

• 220 g unsalted butter, room temperature

• 200 g granulated sugar

• 156 g light brown sugar

• 1 large egg

• 4 g vanilla extract

• 315 g all-purpose flour

• 3 g baking soda

• 3 g baking powder

• 3 g kosher salt

• 200 g 72% Dark Chocolate

INSTRUCTIONS

1. Preheat the oven to 350°F, and line a baking sheet with parchment paper.

2. Chop the chocolate block into chunks.

3. In a stand mixer fitted with the paddle attachment, cream BUTTER and both SUGARS on medium speed for about 3 minutes.

4. Add the EGG and VANILLA, and mix on low speed until combined.

5. In a separate bowl, whisk together the FLOUR, BAKING SODA, BAKING POWDER, and SALT.

6. Add the flour mixture to the wet ingredients in two additions, mixing on low speed until just combined, about 2 minutes.

7. Add the CHOCOLATE CHUNKS and mix at the lowest speed.

8. Refrigerate the dough overnight. When ready to bake, scoop out 60 G portions of the dough, roll each into a ball, and press the dough balls down slightly.

9. Place the dough on the prepared baking sheet and bake for 9.5 minutes.

10. Top the freshly baked cookies with salt flakes.