Brix Chocolate Souffle


A classic chocolate souffle is a recipe you’ll turn to again and again for dinner parties, celebrations and quiet dinners for you and your love! It bakes in nearly half the time of a regular cake and happens to be gluten and dairy free, as well. So what better way to celebrate Valentine’s Day than with a yummy Brix Chocolate souffle and your favorite bottle of wine?

I used Brix Medium Dark Chocolate for this particular souffle recipe, but you can substitute any variety of Brix that you prefer or already have on hand.

Ingredients & Instructions:

5 oz. Brix Medium Dark Chocolate                                       6 large eggs (3 yolks, 6 whites)

1/3 c. sugar                                                                                 1/4 t. vanilla

1/4. t cream of tartar                                                                1 T. coconut oil

Using a wooden cutting board or hard surface, chop chocolate into at least 1″ pieces and place in microwaveable safe bowl; melt in 45 second increments, stirring frequently (or melt via a double boiler).  Separate egg yolks from egg whites and add 3 lightly beaten egg yolks to the melted chocolate and stir until stiff (be careful that your chocolate is not too hot or your eggs will scramble).

Beat all 6 portions of egg whites with the cream of tartar on low-medium speed until they form soft peaks. Add the sugar in small portions and continue to beat at medium speed until all sugar is added. Increase the speed to high and beat until the whites form stiff peaks.

Stir a small portion of egg white mixture into the chocolate mixture to loosen (about 1/2 – 3/4 cup) and then gently fold the chocolate mixture into the egg white mixture. Be very gently at this step or you risk liquefying the egg whites and then the souffle won’t rise as well.

Lightly grease one 6 cup ramekin (or two 4 cup ramekins) with a small amount of coconut oil and a sprinkle of sugar.  Bake on the center rack at 375°F for 25 minutes until souffle is puffy and slightly crusty on tope, but not fully cooked in the middle. Serve immediately with whipped cream or a dusting of powdered sugar and fresh berries (optional).


No-Bake Brix Peppermint Bark



The holidays are upon us and nothing conjures up memories of childhood like the sweet, minty goodness a simple candy cane. So, what better way to enjoy the classic holiday flavor of a candy cane than by combining it with your favorite Brix Chocolate?!

Our Brix Peppermint Bark recipe is an easy, no-bake treat that you can make to keep around the house or gift to friends and co-workers. The bark is gluten free, dairy free and packed full of flavor so you can satisfy your sweet tooth without overindulging.

Ingredients & Instructions:

12 oz Brix Extra Dark Chocolate                                                 1/8 t. Peppermint Extract

4 Candy Canes (we used Sweet Nature from Whole Foods)

Fracture the Brix Bar (or unwrap the Brix Bites) and place in a glass or microwave safe bowl. Unwrap candy canes and place in a plastic baggie and seal. Using a rolling pin, meat tenderizer (or other sturdy kitchen gadget), break the candy canes into smaller pieces, allowing for a bit of candy cane “dust.”  Microwave chocolate on med-high power in 45 second increments until the chocolate is melted (or you can melt the chocolate in a double boiler).  Add peppermint extract to the melted chocolate and stir well to evenly distribute the flavor.  Line an 8×8″ pan with wax or parchment paper and pour chocolate into pan. Spread the chocolate into an even layer and sprinkle the crushed candy canes over the top, covering the entire surface. Place in the refrigerator for 1-2 hours to harden and then remove and let come to room temperature for about an hour. Using the wax/parchment paper, remove the bark from the pan and cut into rough squares. Store in an airtight container for up to 10 days (if you live in a warm or humid climate, consider storing your goods in the refrigerator). Gift or enjoy!

Brix S’mores Bake


When I think of summer nights, I think of s’mores; the quintessential summer treat. Perfectly melted chocolate and gooey marshmallows nestled between sweet, crunchy graham crackers evoke fond memories of good times with family and friends. So what better way to celebrate Labor Day and bid farewell to the last days of summer than with this yummy Brix S’mores Bake?

If you aren’t able to enjoy these treats by the fire (maybe you’re battling the remnants of Hurricane Hermine like we are), fear not – the s’mores are made in a skillet, which can be heated on the fire, grill or stovetop.

Our Brix Milk Chocolate is sweet and creamy with a slight cacao background so it pairs perfectly with the marshmallows and graham crackers. We used gluten free graham crackers for this bake, and those looking for a dairy free treat can use our Extra Dark Chocolate instead.

Ingredients & Instructions:

12 oz Brix Milk Chocolate                                                    3.5 oz Mini Marshmallows

3 T. Butter                                                                               Graham Crackers (we used Pamela’s Gluten Free)

Preheat the oven broiler. Heat an oven-safe, medium-sized skillet over low-medium heat. Roughly chop the chocolate and set aside. Add the butter to the skillet and allow to melt. Add the chocolate to the melted butter and stir frequently until melted. Pour marshmallows over the melted mixture and place under the broiler for 1-3 minutes (careful – the skillet handle will be HOT). Serve hot with graham crackers and enjoy!


Brix Rocky Road Fudge


I’ve always had an obsession with Rocky Road ice cream. The sweetness of the marshmallows and the saltiness of the nuts combined with the creaminess of the chocolate provide the sweet and savory combo I adore so much. When I found out it was National Fudge Day, I decided to reconstruct my favorite ice cream flavors into this delicious Rocky Road Fudge.

Our Brix Rocky Road Fudge is an easy, decadent treat you can enjoy at home or gift to loved ones for special occasions. The recipe is fast, delicious and packs a serious flavor punch when you’re craving that sweet-and-salty flavor combination.

I like to use our 54% Smooth Dark Chocolate for this recipe, but feel free to substitute based on whichever variety you prefer or have in the pantry.  This recipe requires just a handful of ingredients and is quick and easy to prepare. And it requires no baking for these hot summer days. Happy National Fudge Day!

Ingredients & Instructions:

12 oz Brix Smooth Dark Chocolate                                               1 can Sweetened Condensed Milk

2 T. Butter (softened)                                                                      5 1/2 c. Mini Marshmallows

1 1/3 c. Dry Roasted Peanuts (lightly salted)

Fracture Brix and give the peanuts a rough chop (I prefer pieces of nuts instead of whole ones, but you can leave them whole if you prefer). In a medium saucepan, combine chocolate, milk and butter. Place over low heat and stir until melted and well combined. Remove from heat and add marshmallows and peanuts, gently folding into the chocolate mix. Line a 9 x 13 baking pan with wax or parchment paper (no foil) and spread chocolate into an even layer. Chill for at least 3 hours in the refrigerator. Cut into 1″ squares and enjoy!

(Store in an airtight container for up to two weeks).


Brix Chocolate Peanut Butter Banana Chips


Chocolate and peanut butter is a classic combination, so it’s no surprise that it’s one of our favorite ways to enjoy Brix. But, if you’re like me, you enjoy a little crunchy texture with your snacks to truly feel satisfied.

As part of our National Wine Day partnership with Crispy Green, we received a goodie bag filled with their freeze-dried fruit and naturally started pairing them with our chocolate.  I instantly fell in love with the crunch of the banana chips and decided to combine them with the classic chocolate-and-peanut-butter combo of flavors.

Our No Bake Chocolate Peanut Butter Banana Chips are fast, easy and delicious – and they seriously deliver on the crunch factor! Best of all it requires no baking. The recipe is naturally gluten free and can be made dairy free by swapping out the Milk Chocolate for our Extra Dark Chocolate.

Ingredients & Instructions:

1 Bag Crispy Fruit Bananas                                                     2 T. All Natural Peanut Butter (just nuts & salt)

2 oz Brix Milk Chocolate

Line a baking sheet with wax or parchment paper. On a cutting board, fracture the Brix bar and place amount needed into a microwaveable safe bowl. Microwave on med-high power in 45 second increments until chocolate is melted (or you can melt the chocolate in a double boiler).  Spoon peanut butter onto banana chips and place on baking sheet. Drizzle with melted chocolate. Place baking sheet in the refrigerator for 30 minutes to allow chocolate to harden (refrigerate longer if you want the peanut butter to harden). Enjoy!