When My Chocolat Frey® Box Of Holiday Treats And Assorted Chocolates Arrived The First Thing I Thought Was… It’s Time To Stir Up Some Chocolaty Goodness In The Kitchen!

I received a box of assorted chocolates from the #1 Chocolate in Switzerland ® to facilitate a review.*

A bit about Chocolat Frey and why I knew I would be creating chocolate goodness in my kitchen. It’s 100% Swiss – Steeped in Swiss tradition, the rich history of Chocolat Frey began in 1887 with two brothers, Robert and Max Frey. Their passion for creating fine Swiss chocolate products became the foundation for the company’s commitment to quality and excellence. Even today, 100% of their products are exclusively manufactured in Switzerland following a bean to bar process that produces exquisite chocolate for those luxurious moments.

Bean to Bar – Using only authentic ingredients including rich cocoa beans, whole roasted nuts and Swiss milk, Frey’s bean to bar process leaves nothing to chance. All steps have been honed to perfection to produce high-quality chocolate creations. This process ensures consistency in delivering the distinctive and indulgent taste experience that has become the hallmark of Chocolat Frey.

Sustainability – Being a company that values sustainability, Chocolat Frey is UTZ certified. They adopt a careful approach to the environment and support sustainable farming that provides better opportunities for farmers, their families and the world.

The very first thing I wanted to create was a perfectly decadent Double Chocolate Biscotti. And in order to do this, I went on a thorough search through the recipes I’ve been hoarding for years, and low and behold I found exactly what I was searching for. I wanted a deep chocolate flavor with a smattering of nuts and baked until just the proper amount of crispy goodness surrounds the cookie to provide adequate protection for dunking in your coffee, afternoon tea, or an ice cold glass of milk.

Ingredients:

1 stick BUTTER, room temperature

3/4 HEAPED cup of white granulated sugar

Place butter and sugar in bowl and beat until whipped. I place mine in my stand mixer and let it run for about 4-5 minutes.

Then shut your mixer down and add in…

1/2 tsp Butter Flavoring

2 tsp of Vanilla Extract

Mix until combined.

In a separate bowl mix together…

1/4 cup plus 2 tbsp quality unsweetened cocoa powder

1 tsp sodium bicarbonate aka baking soda

A pinch of salt

1 cup + 3/4 heaped cup of flour

Once you have the dry ingredients mixed together, you can then slowly add to the butter mixture while mixing.

Once everything has come together nicely you can then add your second chocolate (double chocolate biscotti). I roughly chopped a large ® Dark Chocolate with Hazelnuts and then added to my chocolate dough. Mix just until combined.

Place your dough onto a sheet of parchment paper and divide the dough in half, now begin shaping each half of the dough into a rectangle. On a parchment lined baking sheet place half of your dough and finish creating your rectangle and try to keep the thickness even from one end to the other to prevent overly done ends. Now add the second half of your dough and shape exactly like the first biscotti log.

Place the baking sheet into, a 350-degree oven for 30 minutes or until starting to form a crust on the top when touched.

Remove the Double Chocolate Biscotti from the oven (leave the oven on) and let the biscotti cool for 5 minutes, just until cool enough to slice and not burn your hands. I used my pizza blade to slice my biscotti on the diagonal. Once your biscotti’s been sliced, place a little room between each slice so the heat from the oven can crisp up the inner edges. Place the baking sheet back into the oven for 5-10 minutes, depending upon how crispy you prefer your biscotti. I cooked mine for 6 minutes because I prefer my biscotti NOT to be rock hard.

Once you’ve removed your biscotti from the oven for the second bake, allow biscotti to cool completely before dusting with powdered sugar. Store in an airtight container.

Cookies. I believe I could bake cookies daily and my grandchildren and children would be content. My granddaughter was spending the day with me and we decided to whip up a quick batch of Oatmeal Scottie Cookies with a cookie mix, with a few variations from the original directions.

I decreased the butter by one tablespoon and rough chopped 2  ® Dark Chocolate and Hazelnut bars; which I added once the dough was complete, and just before baking.

You can just make out the darker areas of chocolate goodness in the Oatmeal Scotties with Dark Chocolate and Hazelnut, in the photograph above. The chocolate melted nicely while baking and provided an additional layer of flavor which in my opinion brought the box mix to another level of goodness. Thank goodness for boxed cookie mix on busy days.

Our Chocolate Bunnies all lined up in rows ready to march into 11 treat baskets which the grandchildren will squeal with delight upon seeing the fun foil colors in their Easter baskets.

 

Look for these great new Chocolat Frey products coming to a store near you.

The authentic Chocolat Frey Swiss Brand offers a genuinely indulgent taste experience and a truly luxurious escape.

I’m extremely pleased with the quality of the Chocolat Frey chocolates and the impress with the baking results in both the cookies and the biscotti.

Make sure you visit the  Facebook page and hit the like button to keep up with the latest creations and holiday favorites year around.

Beginning February 2nd – 18th, 25 Blogs Will Link Their Blog Posts Together For a HUGE Chocolat Frey Chocolate Giveaway. As new blog posts are added to the linky located at the bottom of this post, please ‘hop’ around to each of the bloggers to discover fun ways to incorporate Chocolat Frey Chocolates into your holidays.

25 Blogs Plus 25 $50 Chocolate Giveaways = $1250 in Candy Prizes Up For Grabs and 25 WINNERS! (You can only win once, not on multiple blogs.)

Candy Giveaway includes: Prize Pack Combo, Everyday Chocolates and Bunny Pack valued at $50 substitutions are possible.* Open to those 18 and over in the USA.

Disclosure* This is a Fashionista Event and a promotional item was provided to me by Chocolat Frey. Hosts for this event are Still Blonde after all these Years and ModlyChic.

 

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*Note facts and pictures may/may not be taken from the above mentioned site(s) or supplied by myself. Affiliate links my be included in this post.*