Is there anything that goes together better than the Holidays and chocolate? (The answer is absolutely not, by the way.) It’s time to get ready to indulge in the best the season has to offer, and also to share the love (of chocolate, of course). So when Green & Black’s asked me to come up with some ideas for Holiday gifting that used their delicious, delicious organic chocolate bars, my answer was OF COURSE I WILL. Countless hours were spent in the test kitchen - a.k.a. my kitchen - developing these ideas, my friends, and I can assure you that I enjoyed every single one of them. Really, I did this for you in the spirit of the season, not just so I could eat a whole lot of luxurious, ethically-sourced Green & Black’s organic chocolate in the process. Obviously. My family was definitely not bothered by this project one bit. So in the spirit of the season, my gift to you is these gift ideas - or get creative and come up with some of your own. Just make sure you use the good stuff, because Santa’s watching.
GREEN & BLACK’S CHOCOLATE CHUNK COOKIES IN A JAR
These chocolate chunk cookies are an absolute favourite of my husband and son, and I often bake them to bring with us when we visit friends. The secret? Lots of butter and it’s essential to use good quality dark and milk chocolate like Green & Black’s Organic. I get a lot of requests for them, so I figured why not create a cookie mix in a jar for gifting along with the recipe. It’s super easy to put together in a quart or litre size mason jar that you can dress up any way you’d like.
YOU WILL NEED:
1 ½ cups unbleached all-purpose flour
½ tsp baking soda
Pinch of salt
¾ cup brown sugar
¼ cup + 3 tbsp. cane sugar (it’s almost a ½ cup but not quite)
1 bar Green & Black’s Organic 70% Dark Chocolate, chopped
1 bar Green & Black’s Organic Milk Chocolate or Milk Chocolate with Sea Salt, chopped
Quart or Litre sized mason jars
·Ribbons, tags, or festive decoration of your choice
TO ASSEMBLE JAR:
Layer ingredients as follows in jar: flour, brown sugar, cane sugar, chocolate
Give jar a light tap or shake between ingredients to help each layer settle nicely
Cover jar with lid and seal tightlly
Decorate jar as you see fit, include the following recipe and directions for baking
RECIPE TO INCLUDE WITH JAR:
DECADENT GREEN & BLACK’S CHOCOLATE CHUNK COOKIES
¾ cup unsalted butter, melted (this is essential)
1 egg yolk
Combine slightly cooled melted butter with egg and egg yolk
Stir in all ingredients in jar
Cover and refrigerate for an hour or more
Once batter has cooled for long enough, preheat oven to 375 F
Line baking trays with parchment paper (you’ll need 2-3 trays)
Shape batter into balls, flatten slightly and place a few inches apart on baking sheet. Bake one tray at a time only.
Sprinkle tops with sea salt if desired
Bake about 8 or 9 minutes until golden all around but still slightly soft and chewy in centre. You may need an extra minute depending on your oven.
Allow cookies to cool on baking sheet, then indulge.
Makes 9 – 12 cookies
GREEN & BLACK’S HOLIDAY CHOCOLATE COINS
Chocolate coins are given as gifts both at Hanukkah (for which the coins are known as gelt) and particularly in the U.K. and Europe. I have both of these traditions as part of my heritage, and always woke up to a little bag of gold-wrapped chocolate coins in my stocking on Christmas morning. They are a really fun treat, but let’s face it, the store-bought chocolate coins are never made from the best quality of chocolate. So – I love the idea of making them yourself using Green & Black’s Organic 70% Dark Chocolate and/or Green & Black’s Organic Milk Chocolate. It’s a much more delicious way to continue a family holiday tradition, and you can dress them up with additions like edible glitter, chilies, citrus zest, and more.
YOU WILL NEED:
3 bars of Green & Black’s Organic Chocolate, either Milk or 70% Dark
Squares of gold foil, decorative bags for gifting
Edible glThiitter or gold leaf (optional)
Mini muffin tin (silicone is easiest and best)
Additional (optional) flavour suggestions
Saucepan, heat-proof bowl
Heat-proof jug for pouring chocolate (I used a Pyrex measuring cup with spout)
Fill saucepan about a ¼ with water and set over high heat
Chop chocolate into smaller pieces and place in heat-proof bowl
When water boils, reduce heat slightly and place bowl over saucepan
Be careful not to get any water into chocolate or it will curdle
Stir until chocolate melts, pour into jug
Pour small amount into each section of muffin tin, only high enough to make a small circle
Top with optional flavours such as a sprinkle of sea salt, chilies, chopped nuts and honey,
Let cool for a few hours in fridge
Remove from muffin tin, decorate with glitter or gold leaf (optional)
Wrap each chocolate coin in gold foil
·Place in decorative bag for gifting (or enjoy ASAP!)
This project was generously sponsored by Green & Black’s.