Month: August 2019

Chocolate Covered Everything

There is hardly a thing in this world that cannot be improved with a little bit of chocolate. Still, ensuring your chocolate-covered goodies have the right amount and consistency of the good stuff will make them even more delicious than you imagined.

To create a chocolate that will harden quickly with a thick coat, we use the following recipe: (2 parts chocolate to 1 part heavy cream by weight):

2 lbs. (5-⅓cups) HERSHEY’S Kitchens Semi-Sweet Chocolate Chips

1 lb. (2 cups) heavy cream

Heat cream to a boil; remove from heat. Pour over chocolate.

Allow to stand several minutes. Stir until chocolate is melted. Can be used immediately or refrigerated for later use.

The real skill goes into the dipping and drying technique. Here are some tips for perfecting the art of the chocolate-covered treat.

Before diving into that gooey chocolate, choose a bowl or container that suits your dipping needs. It should be large and deep enough to fit the fresh treats you desire to smother in chocolate ganache.

Make sure your chocolate is the consistency that will work best for the treat you are dipping. If you want to thin out the chocolate, add warm milk to the prepared ganache.

As it cools, the chocolate consistency will thicken, so continue to reheat the chocolate from time to time as needed. We recommend a quick 10 second spin in the microwave on low so you don’t need to change bowls.

For a perfectly even coating, check that the chocolate is not too hot or cold. Too hot means the chocolate will run, and too cold means it will goop up before setting evenly.
Dip a utensil (or a pinkie) to ensure that the chocolate sticks and does not cluster.
Dip away! Remember to hold your treats by the side that you don’t want to submerge and swirl it around a bit for a more even coat. Don’t keep it in too long or re-dip, as that will allow the chocolate to layer.
For instance, you will want to dip a strawberry stem up. Twist and turn slowly to nail that even coating.
To cover any flaws or inconsistencies, add nuts or sprinkles while the chocolate is still setting.
Finally, let the chocolate-dipped goodies set for about 30 minutes before touching. For faster results,place in the freezer or fridge. This time is also the perfect opportunity to lick any spoons you may have used!

Chocolate Honey Sorbet

This sorbet has all the flavor and texture of a rich, creamy chocolate ice cream, but has the benefit of being completely dairy free and incredibly easy to make–provided you have access to an ice cream maker.

All you need is:

350ml Water

100g Caster Sugar

200g Dark Chocolate

1 tablespoon Honey

¼ teaspoon Vanilla Extract

A Pinchof Salt

All you need to do is:

At first you have dissolve the sugar in water. The sorbet mixture can be prepared in a saucepan or a large Pyrex jug.

Add sugar in the boiling water stirring it. Place it in the microwave for a minute to bring it to boil.

Cut the chocolate bar into pieces then add them in the hot water slowly bit by bit. Using a whisk to stir the mixture vigorously each time until the chocolate is well dissolved in the liquid.

Add the honey, vanilla extract and salt, and whisk thoroughly again to make sure there are no lumps.Cool the mixture in the fridge and do whisk it occasionally to avoid any sort of lumps.

Also see: DIY Delicious S’Mores Molten Lava Cake recipe. A perfect treat to devour.

Meanwhile turn the ice cream maker on to pre-chill.Add the mix to the ice cream maker and set the timer for at least 30 minutes.

Transfer the sorbet to a plastic container and place in the freezer for a few hours (preferably overnight)to firm up.

Pro-Tip:You will find the sorbet melts very quickly, so for best results, pre-chill the bowls in the freezer.

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The Club Price



S’Mores are usually made up of marshmallows that are toasted over a campfire, that is to be combined with a layer of melted chocolate, and these all sandwiched between two biscuits. If one does not have a campfire.They should use a grill.

All you will need is:

2 Large 72% Chocolate Bars (140g approx.)

1 packet of Vegan Marshmallows

6 Vegan Biscuits

All you need to do is:

Line a baking tray with tin foil.

Lay 8 biscuits on the tray and place 2 marshmallows on top of each biscuit.

Put the tray on the grill and wait until the marshmallows start to gain a brownish color.

Remove the tray and put two pieces of the chocolate on top of each marshmallow-biscuit stack.

Now take the tray and again place it on the grill (for a short period, just untilthe chocolate softens)

Remove the tray, and on top of every S’Mores, place another biscuit to make the sandwich.

Also see: DIY S’Mores Molten Lava Cake Recipe. 

Buy Your Ingredients here:

The Club Price



Bake Happy

Baking is about letting your creativity flow, sharing your heart with friends and family, and expressing who you are through the simple art of food. It’s a passion that drives bakers to spend time in the kitchen testing new flavor combinations, techniques, recipes, and ways to decorate to wow friends and family.

To help demonstrate this shared passion, HERSHEY’S Kitchens asked a few influential bakers from various backgrounds to share their own personal stories on why they bake.

Who better to capture this sentiment than the Bake Squad noted below?

Please check back in, as our guest bloggers will be periodically posting their own delicious recipes, tips and tricks to help make your own baking a sweet experience.

Bake Happy
From all of us at Hershey’s Kitchens


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Refreshing Chocolate Martini

All you need is:

Cocoa powder, for rimming

2 parts chocolate liqueur, plus more for rimming

1 part vodka

1 part half-and-half

All you need to do is:

Add a few tablespoons chocolate liqueur to a small rimmed plate. Add a few tablespoons cocoa powder to another small plate and whisk briefly to break up the lumps.

Dip the rim of a martini glass into the liqueur then into the cocoa. Set aside.

 Add the chocolate liqueur, vodka, and half-and-half to a cocktail shaker filled with ice and shake for a good 20 seconds. Pour into rimmed martini glass. Recipe from Food Network


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Skill Level: Beginner

Preparation Time: 3-5 Minutes

Yield: 01 Serving

All you will need is:

75 ml Baileys Original Irish Cream

25 ml Smirnoff Vodka

Chocolate syrup or sauce

Ice cubes

All you need to do is:

Pour the Baileys into a cocktail shaker and add the Smirnoff on top of it.

Next add the chocolate syrup to the cocktail shaker too. Pop some ice cubes into the shaker and shake vigorously till the liquid is silky smooth.

Strain into a cocktail glass, finish with crumbled or flaked chocolate and enjoy.

Recipe from Baileys 

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S’Mores Molten Lava Cake

Give your Molten Lava Cakes a makeover with a twist of S’Mores on it because who does not like S’Mores!!

Yield: 6 Servings

Skill Level: Intermediate

Prep Time: 15-20 minutes

All you will need is:

1 cup and 1 tablespoon Unsalted Butter

4 large Eggs

4 large Yolks

Hershey’s Cocoa for Dusting

¾ cup Granulated Sugar

⅔ Cup Marshmallow Crème

2 tablespoons Heavy Whipping Cream

⅓ cup All-Purpose Flour (sifted thoroughly)

2 Hershey’s Semi-Sweet Chocolate Baking Bars (almost 8 ounces) broken into pieces

1 cup Hershey’s S’Mores Baking Pieces

All You Need to do is:

Preheat the oven to 400°F. Use the 1 tablespoon of butter to coat 8 custard cups. Dust the cups with the cocoa, tapping out any excess. Place on a large baking sheet.

Combine the remaining butter and the chocolate baking bars in a small saucepan and set over low heat. Stir until melted and smooth.

In a medium bowl, combine the egg yolks, eggs and sugar and beat until pale and doubled in volume. This should take about 3-5 minutes with an electric mixer.

Fold the chocolate mixture into the eggs. Add the flour and mix until smooth. Fill each of the prepared custard cups halfway full with the mixture. Add 1 tablespoon of the HERSHEY’S S’Mores Baking Pieces to the middle of each cup, then continue pouring the batter into the cups, filling each cup evenly.

Bake the cakes for 13-15 minutes, or until puffed in the center and set around the sides. If you test them with a toothpick, some of the batter will still show. Once cooked, let the cakes sit for 5 minutes.

While the cakes are cooling, combine the marshmallow crème and the heavy cream and microwave on high for 30 seconds. Mix until smooth.

Also see: Buy Hersheys Cookies N Cream Drop – Pouches in WHOLESALE price. Really Cheap !!!.

Run a small, sharp knife around the sides of the cups. Place a plate over the cup, then flip it over, inverting and releasing the cake.

Pour some of the marshmallow sauce over the top of each cake, and then top each cake with an additional tablespoon of the HERSHEY’S S’Mores Baking Pieces. Serve warm.

Recipe Credits:

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