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Brownies, Hot Chocolate

Posted by on 10/21/2015 to Recipes

With a few packets of Holy Chocolate, even the lowliest store-brand boxed brownie mix can taste like the finest gourmet recipe. This recipe works great with any of the Holy Chocolate varieties, but the European, Mint and Amaretto really add something special.

1-3 packets or scoops of Holy Chocolate
2 tablespoon boiling water for every packet or scoop of Holy Chocolate
Boxed brownie mix 


  1. Follow any pre-heating instructions on the brownie mix.
  2. Combine the Holy Chocolate and the hot water in a separate bowl. Mix thoroughly and set aside to cool and thicken.
  3. Prepare the brownie mix as instructed on the box.
  4. Blend the Holy Chocolate syrup into the brownie batter.
  5. Bake the brownie batter according to the mix directions. You might have to add a few minutes to the cooking time, to adjust for the added water.

Chocolate Cake Bliss

Posted by on 10/21/2015 to Recipes

An ordinary boxed cake mix can be extraordinary with this easy recipe. Any brand of devil’s food cake mix can be used.

Solid vegetable shortening for greasing the pans
Flour for dusting the pans
1 box plain devil’s food cake mix or devil’s food cake mix with pudding
2 packets or scoops of Holy Chocolate
4 tablespoon hot water
1 cup buttermilk
1/2 cup vegetable oil
3 large eggs
1 teaspoon pure vanilla extract


  1. Place a rack in the center of the oven and preheat the oven to 350°F. Generously grease two 9-inch round cake pans with solid vegetable shortening, then dust with flour. Shake out the excess flour. Set the pans aside.
  2. Mix the hot water and the Holy Chocolate, creating a syrup, and let stand for a few minutes.
  3. Place the cake mix, Holy Chocolate syrup, buttermilk, oil, eggs, and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Scrape the sides of the bowl with a rubber spatula. Increase the blender speed to medium and beat 2 minutes more, scraping down the sides as needed. Divide the batter between the prepared pans, and place side by side in the oven.
  4. Bake until the cakes spring back when lightly pressed, 28 to 30 minutes. Remove the pans from the oven and let cool for 10 minutes. Run a dinner knife around the edge of the cake, and invert each cake onto a rack, then onto another rack so the cake is right-side up. Allow to completely cool, about 30 minutes.
  5. Frost with your preferred frosting. We recommend the Holy Chocolate Buttercream Frosting or the Holy Chocolate Cream Cheese Frosting.

Frozen Blender Chocolate

Posted by on 10/21/2015 to Recipes
Frozen Blender Chocolate

Make great frozen blender drinks at home using Holy Chocolate. A bit of whipped cream on top is a good finishing touch.

1 packet or scoop of Holy Chocolate
5 ounces cold whole milk or hot coffee
12 ounces ice

Optional ingredients
1 banana
1 chocolate sandwich-style cookie
1 tablespoon peanut butter


  1. Pour the milk into the blender and add the Holy Chocolate. Add any additional ingredients.
  2. Blend for 20 seconds
  3. Add ice and blend until smooth.

Makes 1 serving

Calories (no optional ingredients)
210 calories if made with coffee
300 calories if made with milk

Old Fashioned Fudge

Posted by on 10/21/2015 to Recipes

Real homemade fudge made with Holy Chocolate is perfect for special occasions. Of course, any occasion with fudge is special.

7 packets or scoops of Holy Chocolate
1 cup boiling water
3 1/3 cups white sugar
1 cup milk (whole or 2%)
1/2 cup (1 stick) butter (no margarine)
1 teaspoon real vanilla extract

Optional Tools
Candy Thermometer


  1. Grease a 13 by 9 baking dish with butter (do not use shortening or flour)
  2. Thoroughly mix the Holy Chocolate and hot water in a bowl. Let stand a few minutes while you get the rest of the ingredients together.
  3. Combine Holy Chocolate syrup, sugar, milk, and butter in large sauce pan, and place on medium heat. (Warning: this mixture will at least double in volume while it boils, so be sure to use a large saucepan.)
  4. Bring to a slow boil, and reduce heat if mixture boils too much. Stir occasionally to keep sugar crystals from forming on the side of the pan.
  5. Test doneness (soft ball stage on a candy thermometer), or with a cup half full of cold tap water. If a small amount of the mixture dropped into the water holds together and forms a “soft ball”, then remove the mixture from the heat. Do not overcook!
  6. Stir until mixture cools slightly. Mix in the vanilla. Continue stirring until the mixture cools, thickens and becomes difficult to stir. When the fudge becomes glossy, it is ready to pour into the buttered cake pan.
  7. Slice the fudge while it is still warm. Allow to cool to room temperature.