This recipe was sponsored by American Heritage. As always, all opinions are my own! (And seriously, this stuff is GOOD)
If you missed my last post, then you may want to read up on what’s going on. But if you just want to jump right ahead to the recipe, I totally understand. Here’s a few highlights to get you caught up, okay?
You see, back in the day chocolate didn’t taste like it does now– I know, I know, that’s probably common sense. Back in the day they made chocolate by mixing cacao with all kinds of spices. Cinnamon, clove, lavender, ambergris.. you name it, they threw it together, mixed it with a little water and drank it. And by a little water, I mean a little.
Colonial chocolate was made using 1 part chocolate and 1 part water, so it was THICK. And strong. They didn’t use sugar or milk. They did use coffee, wine or brandy, though.
The results were these really rich combinations of flavors, nutrient packed, hearty and filling. They weren’t sweet and milky like they are today. That’s the style that the American Heritage Chocolate is fashioned in. It’s difficult to describe because the tastes come out just a little different each time. I get a lot of banana notes from this, and a ton of spices. And above all else, rich, slightly bitter chocolate.
Mildly spicy, and slightly sweet, American Heritage Chocolate is flavored with a blend of spices and ingredients available during colonial times, including cinnamon, nutmeg, chili pepper, orange, anise and vanilla. It’s made with all-natural ingredients and no preservatives and is Kosher-certified, made without dairy, wheat, peanuts, or tree nuts, and is made in a facility that does not contain peanuts and tree nuts.
I got a chance to play around with my own batch of chocolate and decided to put a spin on one of my current favorite recipes. The original recipe is from *Country Living Magazine for a S’more Galette. This chocolate is so packed with flavor that I couldn’t even fathom topping it with marshmallows, so I had to switch things up a bit.
(*I’m searching all over for the original recipe online, I’ll let you know as soon as I find it!)
Due to the fact that this cacao isn’t processed, you work with it a little different than you do traditional chocolate. I used raw, unrefined sugar because I felt like it helped to hold the structure of the filling better. We cook this at a higher temperature than you normally would (425 instead of 350), but I didn’t want the crust to burn so the cooking time is rather short.
The end result is this crunchy outside with this soft, fudgey inside. It almost looks like a brownie. It tastes like a dream.
And I know I keep going on about the chocolate, but can we talk about the whipped cream for a minute? I specifically combined the ingredients to compliment the spices in the chocolate without overwhelming it. If you’re crazy about sweets you might want to add a little more sugar to it but I just can’t imagine masking the rich flavors with more sweetness. If you’re not confident about how to make whipped cream from scratch, check out this video. Yes, my daughter made it and she’s just a little kid, but it’ll educate and entertain you.
The last thing I want to add is that the almonds are simply there because I like a bit of extra crunch in my pies so I used it as a garnish, totally optional! The other stuff however is mandatory.