Thanksgiving is here, lets celebrate !!!

It is going to be an unusual thanksgiving this year.  Most families will not be able to reunite because of the pandemic, and the idea of a virtual holiday is being thought of as a new normal for the celebration to make families feel together when they can’t be.  The important thing is to not let that this pandemic blow out the spirit of the festivity.

 We have to celebrate Thanksgiving, and to give thanks for our life, for our families, and for all the divine favors and goodness that God lets us enjoy.

 The good part of the virtual celebration is that you can include all the persons you are grateful for; all the friends and family that make you feel special.

 So lets think apart from the traditional foods that you can share with your loved ones virtually?  A good fresh idea to try could be a pairing of chocolate and wine, two irresistible choices that you can send to family and friends and make an extra special thanksgiving virtual pairing.

 Our suggestions for a selection for a good pairing would be a Malbec with our Villakuyaya Masala Chai 80%; a Merlot with our Villakuyaya Pure 80%; and a sweet wine like a Port, Syrah or a Moscato, with our Villakuyaya Earl Grey Lavender 80%.

 Lets spread the cheer, and lets be thankful for life, and lets share with the ones that we love.

 Lets start with the celebration by sending a wine and Villakuyaya chocolates for this new normal Thanksgiving and holiday festivities.

Cheers!!!

Dark Chocolate Cookies with Caramel

This delicious recipe is perfect for you, a not expert baker. All the recipes that we choose we prepared with our chocolate chips coverture, but because our chocolate bars flavors are made in the base of our coverture you can decide to bake with any of the delicious tea inclusion bars.

Today we decide to make strong chocolate cookies that is why we choose 80% chocolate chips, so let's start with the recipe.

Ingredients

 4 ounces bittersweet Villakuyaya chocolate chips  80%

 3/4 cup (6 ounces) unsalted butter, at room temperature

 1 cup all-purpose flour

 1/2 cup of Villakuyaya Cacao powder

 1 teaspoon baking soda

 1 teaspoon kosher salt

 3/4 cup granulate sugar

 1 egg

 2 teaspoon dark rum or any sweet liquor

 24 caramel candies or cold dulce de leche

Place the chocolate and 2 ounces butter in a heatproof bowl set over, gently simmering water in a saucepan. Heat, stirring, until the butter and chocolate are melted.

 Instructions

Sift the flour, cacao powder, and baking soda into a bowl, then whisk in the salt. In the bowl of a stand mixer fitted with the paddle attachment, combine the remaining 1/2 cups butter and the sugar and beat on medium speed for about 3 minutes. Add the egg and bitters and beat just until incorporated and the dough starts to come together. Remove the bowl from the mixer stand and, using a rubber spatula, fold in the melted chocolate just to incorporate. Cover and refrigerate for 30 min.

 Position two oven racks, evenly spaced, in the middle of the oven and preheat the oven to 350F. Line two baking sheets with parchment paper.

 Scoop a generous 1 tablespoon-size ball of dough into your hand. Insert a caramel or dulce de leche into the middle of the dough ball and smooth the dough over the caramel, encasing it completely. You should have 24 cookies.  Place half of the cookies, evenly spaced, on each baking sheet. Lightly flatten each ball with your hand.

 Bake the cookies for 12 to 14 minutes, until just firm to the touch and look puffed, switching the baking sheets between the racks about halfway through the baking time. Transfer the baking sheets to wire racks and let cool for 5 minutes, then carefully transfer the cookies to the racks and let cool completely before serving.