Cook & Nelson Recipes

Tony’s Chocolonely Meringue Gingerbread Pie

GINGERBREAD PASTRY ⅓ Hakanoa Gingerbread recipe2 T soft butter for the pan and rubbing into the gingerbread70 g crystalized ginger, finely chopped THE FILLING 170 g Tony’s Chocolonely 70% dark chocolate, finely chopped120 g soft butter45 g caster sugar2 eggs2 egg yolks1 T vanilla essence or a splash of rum if that’s your thing!60 g sifted flour THE MERINGUE 3 egg whites200 g caster sugar1 t corn flour1 t ginger powder, sifted1 t vanilla essence½ t white vinegar1 T cacao powder, sifted TO SERVE A large handful of Fresh As freeze dried raspberriesSifted cacao powderCream if you wish! METHOD Press the ginger bread into your well greased Lil’ Legacy Pan. Push the gingerbread up a little higher than the pan’s rim. Rub the gingerbread liberally with soft butter then prick with a fork and chill for 20 minutes. Cut out a circle of baking paper larger than the pan, crumple it up and place on top of the gingerbread. Fill with rice or baking beans and bake at 180C for 12 minutes. Remove paper and rice/beans and return to oven for 5 minutes. The ginger bread should feel dry to the touch. Remove from the oven and sprinkle the crust with crystallised ginger. Trim excess pastry by running a knife around the rim of the pan. And leave to cool as you make the filling. Melt the butter and chocolate together over a bain marie (bowl over boiling water) and set aside to cool a little. Beat whole eggs and egg yolks with sugar and vanilla or rum until frothy and pale. Fold in the flour then the melted chocolate and butter and mix well. Pour batter into your prepared cool gingerbread pastry case and bake for 15 minutes at 180°C. When you remove it from the oven, lower the temperature to 160°C. To make the meringue, beat the egg whites until they form stiff peaks. Whisk the sugar in a tablespoon at a time and when it’s all incorporated, beat for a further minute. Fold in the corn flour, vanilla and vinegar. Finally sprinkle the cacao powder and ginger powder on top but don’t mix it in. If you mix it in, the meringue will go brown. If you don’t mix it in you’ll end up with cacao/ginger layers amidst the white meringue. Pile, peak and swirl the meringue on top of the hot pie, making sure it connects with the inner edge of the pastry. Bake in the lower level of your oven for 25 minutes at 160°C. Or until just crunchy to the touch. Run a knife around the edge of the pastry when the pie is still hot so it’s easier to cut later. Leave to cool, then chill. Dust in cacao powder, a big sprinkle of crumbled freeze dried raspberries and serve with lashings of love and gratitude.

Tony's Chocolate fritters

Ingredients:3 eggs1 tsp vanilla extract1/4 cup ricotta3/4 cup yogurt, whole milk1/4 cup honey 1/4 cup semolina flour3/4 cup all-purpose flour1/4 cup granulated sugar1 tbsp baking powder3/4 tsp saltjust a tiny pinch of ground cinnamon1 bar of Tony’s Chocoloney 70% dark chocolate, cut into small chunks Materials:WiskSmall bowlLarge bowlSpatulaSomethin' to cover your batter withSmall potIce cream scoop or spoonPaper towels Directions: Whisk together the eggs, vanilla, ricotta, yogurt, and honey in a small bowl. Set aside. Whisk together the semolina flour, all-purpose flour, granulated sugar, baking powder, salt, and cinnamon in a large bowl. Using a spatula, stir the flour mixture into the egg mixture until the dry ingredients are about halfway incorporated into the wet ingredients. Add some Tony’s and stir until all ingredients are evenly mixed. Let the batter sit for about an hour covered and at room temperature without stirring. Why? While the batter sits, the baking powder is activating, and making the mixture light and airy. So make sure not to stir, unless you like flat desserts, of course. In a small pot, heat a few inches of vegetable oil to 350 F. Carefully scoop golf ball size fritters a few at a time into the fry pot. Fry ‘em for about 2 minutes flipping the fritters halfway through. Drain on paper towels and, when cooled slightly, dust with powdered sugar. These are yummy on their own or served with orange curd, caramel, or (our favorite) chocolate sauce!

Tony's Chocolonely Whoopie! Pies

Whoopie! cookie Ingredients: ½ cup canola 1 ¾ cup sugar 4 oz Tony Chocolonely's dark or milk chocolate (2/3 of a big bar) 4 eggs 1 tsp vanilla extract 1 cup all purpose flour ¾ cup rye flour 2 Tbsp cocoa powder 2 Tbsp black cocoa powder (or regular cocoa) 1 ½ tsp baking powder 2 tsp kosher salt powdered sugar for rollin’ Buttercream ingredients: 2 egg whites ½ cup sugar Just a pinch of salt 2 oz Tony's Chocolonely milk chocolate (that's about 1/3 of a big bar) 2 Tbsp white sesame tahini Let's start with cookies In a double boiler melt the dark or milk chocolate so it’s ready for the coming steps. If ya don’t have a double broiler, a pot full of water with a glass or metal mixing bowl will do just fine! In a mixer with paddle attachment, mix the sugar and oil until nice ‘n combined. Now get your camera ready for some chocolate action, ‘cause it’s time to pour that melted chocolate in. You know, if ya hadn’t decided to use it as hot chocolate instead yet. Next, add eggs and vanilla one at a time. Mix ‘em up until they’re combined. Time to add in the dry ingredients! Mix them in until they’re just combined. Now that that’s done, your mixture should look like brownie batter, which is to say, very tempting. Put your batter in refrigerator at least 30 minutes - 1 hour, until it’s firm. Time to kick back and relax! If you’re looking for an activity to get you through the resting period, it’s just about the perfect amount of time to watch the Bitter Chocolate episode of Rotten on Netflix and learn a thing or two. Oh, and preheat your over to 350. To finish off your whoopie pie cookies, roll your cool dough into whatever ball size you’re lookin’ for. Then, roll your cookie ball in bowl of powdered sugar and bake ‘em at 350 for 10-12 minutes. Now for the buttercream Add egg whites, sugar, and salt in a heat proof bowl. Heat the mixture over a double boiler until the sugar is dissolved and the mixture is warmed through. Mix in a stance mixer (the mixer is real important here) with whisk attachment on high speed until meringue forms and the bowl is cool to the touch. Add butter slowly, scraping the bowl to make sure to get all that creaminess in there. Once the butter is fully incorporated, add melted chocolate and tahini. Salt to taste and seal with a chef’s kiss before enjoying.

tiny tony s’mores

What you’ll need: mini Stroopwaffels or Belgian waffles 10 oz bag of large marshmallows Tiny Tony’s - milk and/or dark 2 small, rimmed baking sheets lined with foil and sprayed with non-stick cooking spray Instructions: Begin by turning the broiler setting on your oven or toaster oven on. Halve your marshmallows with a sharp knife sprayed with non-stick cooking spray. This’ll prevent the marshmallow from sticking to the knife. Place each half-cut side down onto pan. Broil and rotate your marshmallows for about 2 minutes, until your marshmallows are as toasty as you’d like. Then, pull the sheet out and let your marshmallows cool for a few minutes. Place either your mini Stroopwaffel or Belgian waffle piece on your other baking sheet. Now assemble your s’more with the marshmallows and Tiny Tony’s, topping with another Stroopwaffel or Belgian waffle (respectively) on top. For the final touch, you can place your baking sheet full of s’mores in a warm oven (325-350) for 2-3 minutes, until chocolate has just begun to melt. Last, but not least, take out and dig in!

Tony’s campfire cone s’mores

What you’ll need: 10 oz bag marshmallows or mini marshmallows Tony’s Chocolonely bar of your choice, broken into small pieces waffle cones tinfoil or eco foil campfire or grill with golden hot embers! Instructions: Start by spreading out enough tinfoil or eco foil to comfortably fit a waffle cone (and then some) inside. Take your cone and stuff it to the brim with chocolate and marshmallows. Make a small pouch by folding your piece of foil tightly around the base of your cone, then more lightly around the top of the cone. Place your foil pouch directly near the hot embers, but be careful, they’re real hot! Leave the pouch near your embers for about 30 seconds (or less!) to heat the s’more and melt all of the goodies inside. Carefully remove your foil pouch from the embers (sticks or skewers helps here), leave to the side until cool to the touch. Once your foil is cool enough to touch, slowly uncover it from top to bottom, and dig in! Hot tip: It’s a sticky situation! If you can set your foil pouch upright near your embers and remove/cool upright, it’ll help keep your cone from getting gooey and messy.

Hot Chocolate Bombs

Servings: 6 Prep Time: 10 min Cook Time: 10 min Total Time: 20 min Ingredients: 4 180g Tony Chocolonely bars (milk or dark) 90g mini marshmallows (optional) sprinkles Instructions: Finely chop either milk or dark chocolate. Add the chocolate to a bowl and heat for 30 seconds in the microwave. Stir the chocolate to move chocolate on the rim towards the centre.  Heat again for 15 seconds, then stir again. Repeat the 15-second heating process until the chocolate is almost, but not fully, melted. Keep the chocolate from heating above 30c. Paint a thin layer of the melted chocolate into silicone moulds, then refrigerate for 5 minutes. Paint a second layer of melted chocolate over the first, paying close attention to the rim of the sphere. Refrigerate for 5 more minutes.  Once firm, take your chocolate out of the moulds. Fill with 2-3 small chunks of chocolate and mini marshmallows. Pipe a very thin layer of melted chocolate around the rim, then attach the second sphere on top, pressing down gently to seal.  Wipe away any excess chocolate or roll in some sprinkles for a little pizzazz!

Peppermint Brownie Cookie Sandwiches

Warm, ooey-gooey rich chocolate goodness with sweet peppermint candy crunch. Could a cookie be any more festive? Trick question. Servings: 12Prep Time: 20 minCook Time: 10 minTotal Time: 30 minIngredients:For the Brownie Cookies 2 cups All Purpose Flour 1 tsp. Fine Sea Salt ¾ tsp. Baking Soda 1 cup Brown Sugar 1 180g Tony Chocolonely Dark Chocolate Candy Cane Bar, melted 10 tbsp. Unsalted Butter, softened 1 large Egg 1 Egg Yolk For the Peppermint Buttercream 12 tbsp. Unsalted Butter, softened 3-4 cups Powdered Sugar 1 tbsp. Milk 1 ¼ tsp. Peppermint Extract 1 tsp. Vanilla Extract ¼ cup Crushed Peppermint + more for decorating Method: In the bowl of a stand mixer, combine the butter and brown sugar. Beat for 2 minutes, until smooth. Add the egg, egg yolk, and melted chocolate. In a separate bowl, mix the flour, salt, and baking soda together. Add into the chocolate bowl and mix just until combined. Cover the cookie dough with saran wrap. Chill in the fridge for at least 30 minutes. Preheat oven to 375F. Line 1-2 large baking pans with parchment paper. Using 2 ½ - 3 tablespoon cookie dough each, place the cookie dough balls on the prepared pans leaving 2” space in between. Bake for 6-8 minutes, gently slam the cookie tray down on the stovetop to create that crinkle top. If the cookies are not set in the center, bake an additional 1-2 minutes. Let the cookies cool on the pan for 5 minutes before transferring to wire rack to cool completely. To make the buttercream: Add the softened butter in the bowl of a stand mixer. Beat for 1 minutes, until smooth. Add remaining ingredients and beat for 5-6 minutes, until light and fluffy. Transfer the peppermint buttercream to a piping bag to pipe onto half of the cookies. Top with another cookie and roll the edges in crushed peppermint to decorate. Enjoy! Share a picture of your Tony's Chocolonely creations by tagging us on Instagram @cookandnelson.

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