What is more fun that baking with chocolate? We have some amazing recipes from Maui's very own chefs to share with you.
While some of our favorite local chefs have been at home sheltering in place with their ‘ohana, they've also been having fun experimenting in cooking and baking with our Maui Ku'ia Estate Chocolate. And we have some great news– they've agreed to share their recipes with us!
1. Ku'ia Chocolate Chip Pancakes
Chef & Entrepreneur Jeff Scheer shared the most adorable photos with us of his son River helping him make some Ku'ia Chocolate Chip Pancakes for his family's breakfast.
Maui Ku'ia Chocolate Chip Pancakes Recipe
6 oz 65% Maui Ku'ia Dark Chocolate Drops
4 tbsp unsalted butter
1 cup whole milk
1 cup flour
1/4 cup whole wheat flour
1 tbsp sugar
4 tsp baking powder
3/4 tsp salt
Butter, for cooking
1. In a small saucepan, combine the butter and milk. Place over low heat just until warm and the butter is melted. Let cool slightly. In a bowl, combine the flour, sugar, baking powder, and salt; mix well.
2. In a large bowl, whisk the eggs with a fork. Whisk in the milk mixture. Add the dry ingredients and mix just until barely blended. Add the chocolate chips and mix.
3. Heat a griddle or large skillet over medium heat. Add about 1 teaspoon of butter and melt until bubbly. Ladle 3 tablespoons of batter for each pancake onto the hot surface and cook until bubbly on the top and golden brown on the bottom. Turn and cook until golden brown on the other side, about 30 seconds or more. Repeat until all the batter is used up. Serve hot.
2. Ku’ia Maui Coffee Chocolate Flourless Decadence Cake With Hapa Berries Coulis
Chef Perry Bateman of Mama's Fish House had a blast creating this ono dessert with his family, including his two youngest daughters and mo'opuna . We cannot wait to try out ourselves!
Maui Ku'ia Chocolate Flourless Decadence Cake with Fresh Berry Coulis Recipe
12 oz Maui Ku'ia Dark Chocolate Drops
1 cup soft butter
1 cup sugar
1/2 cup heavy whipping cream
5 large eggs
1/2 tsp vanilla extract
1/4 tsp kosher salt
Powdered sugar and fresh berries
1. Preheat the oven to 350°F. Butter two 8" inch round pans and line the bottom with parchment paper. Butter the top of the parchment too, it will help with the cake coming out after it's properly chilled.
2. Put chocolate in a large mixing bowl and let it get to room temperature.
3. In a small saucepan add the cream, butter, sugar, salt and vanilla. Heat over medium heat until it starts to simmer, stir to dissolve the sugar and make sure the mixture is hot.
4. Pour the hot mixture over the chocolate, stir until all the chocolate has melted and the mixture is smooth.
5. In a mixer or separate bowl beat the eggs well.
6. Fold eggs into chocolate mixture.
7. Pour the chocolate mixture into the two 8" pans.
8. Carefully place the two 8" round pans in a roasting pan and fill the roasting pan with hot water half way up outside the 8" pans. You can use any size pans if you want, just note cooking times may vary.
9. Bake for 45-50 minutes and check if done with a butter knife or toothpick pierced in the middle. It should be clean and not runny. It may take longer depending on the pan you use and the thickness of the amount of cake poured into the pan.
10. When the cakes are done baking, carefully take the cake pans out of the roasting pan. Let the cakes cool completely in the pans. It's best to chill overnight or at least 4 hours in the fridge. When ready, bring cake to room temperature and carefully remove cake from the pan using a spatula or flexible knife to help release it out of the pan. Put a plate over the cake and carefully flip it, tap the bottom to release the cake then put another plate on the cake and flip again. Dust powdered sugar over the cake. Serve with lots of fresh berries, ice cream, and the berry coulis.
Our first time preparing the cake we didn't wait long enough to allow the cake to set and it was difficult to get the cake out in one piece. My daughters couldn't wait. If you chill the cakes properly and let it set it will be easier to remove from the pan and parchment paper. We made a berry coulis to go with it. It was rich, dense and chocolatey delicious. Make sure to serve it with plenty of fresh berries. It balances out the guiltiness of eating this cake. My two youngest daughters and grandson enjoyed making this flourless cake with Maui Ku'ia chocolate. You can use Maui Ku'ia flavored chocolates, like their mango, coffee, or blood orange chocolates. Enjoy.
Hapa Berry Coulis (Blueberries and Strawberries Coulis) Recipe:
1 cup total of blueberries and strawberries mix (always rinse the berries)
1 tbsp honey or sugar
1 tbsp fresh lemon juice or to taste
Dust of lemon zest
Dust of salt
Warm all ingredients in a small saucepan, simmer and stir well. Let the berry coulis cool down completely and pureé in a cuisinart or blender. Enjoy with vanilla ice cream and Maui Ku'ia Chocolate flourless cake.
3. Ku’ia Estate Chocolate Crinkle Cookies
Chef Roger Stettler of Taverna enjoyed some quality time with his keiki munching up these yummy cookies. We love that you can save some extra dough in the freezer for future use.
Maui Ku'ia Estate Chocolate Crinkle Cookies Recipe
Recipe by Chef Roger Stettler
Makes about 12-16 cookies
12 oz (2 cups) 65% Maui Dark Chocolate Drops
2 oz (3 tbsp) unsalted butter, soft
3 whole eggs
3.5 oz (1/2 cup) sugar, granulated
3.5 oz (3/4 cup) cake flour
1/4 tsp baking powder
1. Melt the chocolate and butter over a water bath.
2. Whisk the eggs and sugar together until foamy.
3. Sift the cake flour and baking power together.
4. Add the chocolate mixture to the eggs and sugar, mixing until fully incorporated.
5. Add the flour mixture slowly to avoid lumps.
6. Chill at least 4 hours, or until firm enough to scoop.
7. Use a small ice cream scoop to portion. Refrigerate again or can be frozen at this stage for future use.
8. Roll in sifted powderd sugar until generously coated (do this prior to baking). You should not see any of the chocolate.
9. Place on a baking sheet lined with parchment paper, and immediately bake in preheated oven at 350°F, middle shelf, for approximately 15-20 minutes.
10. Allow to completely cool before removing from the baking tray.
They are best eaten on the day they are baked but will keep for 2 days in an airtight container. Frozen dough will keep for up to 1 month in the freezer.
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