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    DCD Recipe Cards

    Makes 16 brownies. INGREDIENTS: 1 box DCD Truffle Fudge Brownie Mix 2 eggs 1 stick butter, melted 4 oz (2 bars) DCD Chef-Series White Chocolate, chopped ¾ cup raspberries, fresh or frozen 2-3 tablespoons DCD Raspberry Dessert Sauce, prepared INGREDIENTS GARNISH: 1-2 tablespoons DCD Cocoa Powder, for garnish TOOLS: DCD Offset Spatula DCD Cocoa Shaker DCD Scraper DCD Parchment Paper DIRECTIONS: 1. Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper. 2. Prepare DCD Brownie Mix as directed on box. Pour half of the batter into the prepared baking pan and sprinkle chopped white chocolate and raspberries over the top. 3. Squirt 2-3 tablespoons of Raspberry Sauce over the raspberries (enough to lightly cover), and cover with remaining brownie batter. 4. Bake for 35-40 minutes, and let cool for at least 30 minutes. Garnish with Cocoa Powder, and cut into 2-inch squares.

    PREPARATION 1. Roll a homemade truffle in DOVE CHOCOLATE DISCOVERIES™ (DCD) Aztec Cocoa Dusting Powder and place in DCD Chocolate Dessert Cup. 2. Fill cup with crushed DCD Chocolate-Covered Almonds. 3. Add 3 DCD Chocolate Leaves as tail feathers. 4. Using marzipan or frosting, add eyes, beak and wattle to a DCD Chocolate-Covered Almond for the head; place on truffle.

    ingredients 1 box DCD Chocolate Baking Mix 1 cup DCD Dark Chocolate Baking Bits (included with DCD Chocolate Baking Mix) 3 DCD Chef Series Dark Chocolate bars (6 oz.) DCD Mango and/or Raspberry Dessert Sauces, for garnish Preparation 1. Preheat oven and prepare cupcake batter as directed on package. 2. Fill cupcake liners 1/4 full of batter. 3. Divide baking bits among all cupcake cavities. 4. Continue filling liners with batter until they are 3/4 full. 5. Bake for 16 to 20 minutes. Let cool for 5 minutes. 6. Decorate a dessert plate with the Mango and/or Raspberry Dessert Sauce, and top with a freshly baked Molten Cupcake Makes 12 cupcakes

    ingredients Cream Puffs 3/4 cup milk 3/4 cup water 1 1/2 sticks of butter, cut into pieces 1 pinch of salt 1 1/4 cups flour 6 extra-large eggs Mousse Mix 4 bars DCD Chef-Series Dark Chocolate (8 oz.) 1 1/2 cups heavy cream 2 DCD Mousse Mix Packets Tools DCD Pastry Bag, DCD Parchment Sheets Directions Preparing the cream puffs 1. Preheat oven to 375°F. Line a baking sheet with parchment paper. In a medium to large saucepan, quickly bring milk, water, butter and salt to a boil. Turn off heat, and add flour all at once, stirring quickly with a wooden spoon until mixture forms a ball. Set pan off stove on a damp cloth. 2. Break 1 egg into a cup and slide into flour mixture. Beat hard with a wooden spoon to blend. Add remaining eggs one at a time, beating well until mixture becomes smooth. (It looks curdled, but will smooth out as you beat it). 3. Drop batter onto baking sheet in tablespoonfuls, spaced about 2" apart. You can also use a DCD Pastry Bag to squeeze out tablespoon-sized dollops. 4. Bake for 30-35 minutes, or until the cream puffs appear to be dry, golden brown in color and hollow inside. Preparing the mousse and assembling the wreath 5. Prepare a double batch of Dark Chocolate Mousse according to package directions. Slice cooled cream puffs in half and use a DCD Pastry Bag to pipe mousse into the bottoms of the cream puffs. 6. Arrange 24 of the puffs in a wreath shape on serving platter (10 puffs in inner ring and 14 puffs in outer ring). Drizzle puffs generously with white chocolate. Arrange remaining 12 puffs over top of ring. Drizzle with additional white chocolate. Decorate and serve. Garnish Ideas DCD Chocolate Leaves, DCD Chocolate and Cinnamon Dusted Almonds Makes about 45 cream puffs

    ingredients 4 DOVE CHOCOLATE DISCOVERIES™ Chef-Series White Chocolate bars (8 oz.) DCD Pro-Series Chocolate Tempering Unit 1 DCD Design Transfer Sheet, your choice DCD Parchment Paper ¾ cup heavy whipping cream 1 packet DCD Mousse Mix 2 DCD Chef-Series Dark Chocolate bars (4 oz.) ¼ tsp peppermint extract/oil DCD Pastry Bag DCD Dessert Decorator 1 DCD Chef-Series Milk Chocolate bar (2 oz.) PREPARATION 1. Melt and temper White Chocolate in Pro-Series Chocolate Tempering Unit. 2. To make teardrops, cut six 2" x 5" strips from Transfer Sheet. Arrange strips on Parchment Paper and thinly spread melted White Chocolate on them. Bring short ends of strips together, press together lightly and carefully stand up, leaving center open for filling. Allow to set about 10 to 15 minutes. 3. For mousse, use an electric mixer to whip together the heavy cream and Mousse Mix until soft peaks form. Heat Dark Chocolate in microwave on HIGH at 20-second intervals, stirring in between each until smooth. Then add peppermint extract/oil. Pour melted chocolate into whipped cream mixture and stir until thoroughly combined. Spoon mousse into Pastry Bag and refrigerate. 4. When ready to serve, carefully peel transfer sheet from each teardrop, handling chocolate as little as possible. Place teardrop on serving plate and pipe mousse into center. Garnish with shavings. Makes 6 miniature desserts.

    ingredients 1 batch DOVE CHOCOLATE DISCOVERIES™ (DCD) Chocolate Sauce, ½ pint raspberries, DCD Raspberry or Mango Dessert Sauce, 2 large DCD Truffle Fudge Brownie squares, 2 scoops vanilla ice cream, 1 DCD Chef Series Chocolate bar - for garnish, DCD Chocolate Leaves - for garnish Preparation 1. Heat the Chocolate Sauce in a small saucepan, if not already warm. Add raspberries (save a few to garnish) and mash into the sauce. Turn off heat. 2. Decorate two dessert plates with the Raspberry and/or Mango Dessert Sauce, and place a brownie square onto each plate. 3. Top each brownie with a scoop of vanilla ice cream. Drizzle some of the raspberry hot fudge sauce on top. 4. Garnish with berries, shaved chocolate and a few chocolate leaves, if desired.

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