Danzante Italian Wine
Danzante Merlot

Chocolate Recipes


Basic Dark Chocolate Recipe

Makes 12 chocolates
Download recipe PDF

2.3 oz of cocoa butter
1/2 cup of unsweetened cocoa powder
1/4 cup of wildflower honey
Silicone chocolate mold

Bring a small pot of water to a boil, then reduce to a simmer. Place cocoa butter in stainless steel bowl and melt butter over the pot of water. After all butter is melted, add cocoa powder and mix thoroughly so that there are no clumps. Add honey and mix.

Add any additional ingredients, then pour into the mold. Sprinkle toppings as desired.

Place the mold into the freezer for 30 minutes, until the chocolate has hardened. Remove from the mold and serve.

Tip: For a more bitter flavored chocolate, use less honey. For a sweeter chocolate, use a sweeter sage honey. Do not exceed 1/4 cup of honey total.

Milk Chocolate

Using the above recipe, add 2 tablespoons of sweetened condensed milk and 2 tablespoons butter to melted chocolate mixture. Add additional condensed milk for desired sweetness. Add additional ingredients, pour into mold and let cool. Do not refrigerate.


Bring 1 cup heavy cream to a boil in a small saucepan over medium heat. Pour the boiling cream over the dark chocolate mixture. Slowly fold heavy cream into chocolate. Pour ganache into a clean bowl and freeze for a few hours, until firm.

Using a teaspoon, scoop ganache to form a ball. Dip in chocolate mixture until covered and place on parchment paper to cool. Allow for chocolate to harden before redipping. Store in fridge. Do not freeze.

Tip: Roll ball in chopped nuts, coconut shavings, hazelnut, or other toppings.

White Chocolate

1/4 cup cocoa butter
Sea salt
4 in vanilla bean, scraped
1/3 cup powdered erythritol, sifted
1 tsp Vanilla Brown Rice Protein Powder

In a nonstick saucepan, melt the cocoa butter over medium-low heat. Scrape the vanilla bean seeds out of the vanilla pod and put into a small bowl. Add the salt, erythritol and protein powder and whisk together.

When cocoa butter is completely melted, turn the heat off and whisk in the dry ingredients, one spoonful at a time. When mixture is smooth, pour into the chocolate molds and refrigerate until firm.

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