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ChocoMatagalpa Recipes

Gluhwein-ChocoMatagalpa Recipes

Recipes featuring ChocoMatagalpa Gluhwein, a cocoa preparation flavored with aromatic Indian and Persian spices.

Whisk 240 ml (8 fl oz) of hot milk or water with 3 tablespoons of ChocoMatagalpa Gluhwein cocoa.
Grate Vienna Chocolate with 72% cocoa over the drink and serve.

Blend 240 ml (8 fl oz) of milk with 3 tablespoons of ChocoMatagalpa Gluhwein cocoa.
Refrigerate for a couple of hours, then blend again. Alternatively, prepare the drink hot and allow it to cool, covered, in the refrigerator.
Grate Vienna Chocolate with 72% cocoa over the drink and serve.

Add a pinch of salt to the cookie mixture.
Beat in an egg, add softened butter and mix until a homogeneous dough forms.
Knead the dough by hand.
Shape it into a ball, cover it with plastic wrap and refrigerate for 1 hour.
Lightly flour a smooth surface and roll the dough to a thickness of about 5 mm.
Cut the dough with Christmas-themed cutters and arrange the pieces on a baking-paper-lined tray.
Bake in a preheated oven at 180°C for 15–20 minutes, until golden. Remove and cool before serving.
Once cool, decorate the cookies with chocolate and icing.

Makes approximately 8 servings.

Using a hand mixer, combine 21 g (0.75 oz) of sugar with 170 g (1½ sticks) of butter.
Add 1 whole egg and mix well, then add 1 egg yolk and mix again.
Melt 100 g of Vienna Chocolate with 72% cocoa over low heat and stir it into the butter mixture.
Add 3 tablespoons of ChocoMatagalpa Gluhwein.
If desired, add amaretto, rum or whiskey, followed by cookies and assorted nuts.
Mix everything thoroughly with the butter base.
Place the mixture on paper, roll it into a cylinder and chill it in the refrigerator or freezer.
When firm, unwrap it, reroll it in aluminum foil and cut it into slices.

Makes approximately 20 cupcakes.

Place the ChocoMatagalpa Gluhwein and yeast in a bowl and mix well.
Add the melted butter and milk, then whisk.
Add the honey and eggs, stirring until fully combined.
Transfer the batter to a pastry bag and distribute it among molds on a baking sheet. A bag with one corner cut off may be used instead.
For a loaf-style version, pour the complete mixture into a baking dish.
If using fruit, divide the chopped fruit among the molds.
Fill each mold halfway with batter and bake at 200°C for 15 minutes.
Allow the cakes to cool, dust with icing sugar and decorate with mint leaves.

Preheat the oven to 175°C (350°F) and butter a 20 cm (8-inch) baking dish.
Beat the butter until light and fluffy, then mix in the vanilla extract.
Add the eggs one at a time, beating well after each addition.
Combine the ChocoMatagalpa Gluhwein and baking powder in a medium bowl. Fold this mixture into the batter until incorporated.
Pour the batter into the prepared dish and bake for about 60 minutes, until the top is firm and a toothpick inserted in the center comes out clean.
Check that the top is firm as well as testing the center, since the cake may otherwise remain undercooked inside.

Preheat the oven to 175°C (350°F) and butter the baking molds.
Beat the butter until light and fluffy, then mix in the vanilla extract.
Add the eggs one at a time, beating well after each addition.
Combine the ChocoMatagalpa Gluhwein and baking powder in a medium bowl, then fold the mixture into the batter.
Divide the batter among the prepared molds and bake until the tops are firm and a toothpick inserted in the center comes out clean.