Dom and I LOVE Chocolate! The good folks at AMERICAN HERITAGE CHOCOLATE were kind enough to send me samples…Yummy!
AMERICAN HERITAGE® Chocolate has a unique place in the history of Mars Wrigley Confectionery and in the hearts and minds of people all over America who appreciate an artisanal, authentic approach to making and celebrating chocolate. Conceived of, and crafted by, a dedicated team of historians, AMERICAN HERITAGE® Chocolate is the result of painstaking years of research by a multidisciplinary team of more than 115 experts from around the globe. Culled from the archives of some of the most venerated historic institutions, libraries and private collections in America, and in consultation with leaders in food history – from the Colonial Williamsburg Foundation to The Smithsonian’s National Museum of American History, the passionate team has developed a chocolate product with a flavor profile drawn directly from the annals of chocolate’s historic past. It is the perfect choice for all of your home baking needs.
Try some of these AMERICAN HERITAGE® Chocolate treats with your loved ones.
Monticello Historic Chocolate Ice Cream – This gem from the book Dining at Monticello may be the oldest American recipe for chocolate ice cream in print. Guests to Thomas Jefferson’s White House reported our third president enjoyed ending meals with a creamy dish of ice cream.
PREP TIME:25 minutes, TOTAL TIME:2-4 hours, NUMBER OF SERVINGS:6
8 tablespoons AMERICAN HERITAGE® Chocolate Finely Grated Chocolate
3 cups whole milk
1 cup heavy cream
1 vanilla bean
1 cup sugar
6 large egg yolks
Step 1 – Stir together the milk, cream and vanilla bean in a heavy-bottomed saucepan. Bring to a simmer over medium heat, stirring frequently.
Step 2 – Add the sugar and a small pinch of salt, stirring until dissolved. Gradually pour in the grated chocolate, stirring constantly, and continue stirring until completely melted.
Step 3 – Whisk the egg yolks in a medium bowl until smooth. Gradually beat in about 1 cup of the hot chocolate milk and slowly stir the egg yolks back into the simmering liquid.
Step 4 – Cook, stirring constantly, until the custard is thickened enough to coat the back of the spoon. Remove from the heat and stir until slightly cooled, about 5 minutes. Remove the vanilla bean (it can be rinsed, dried and re-used).
Step 5 – Freeze in an ice-cream machine according to the manufacturer’s instructions until set but still a little soft. Scoop into a 3-quart mold, or several smaller molds, running the spatula through the ice cream and tapping the mold firmly to remove any air bubbles. Fill the molds completely. Cover and freeze until set, about 2 to 4 hours. The ice cream may also be set without molding it: scoop it into a freezer-safe container and freeze until set.
Step 6 – To serve molded ice cream, dip the mold briefly in hot water, or wrap briefly in a towel heated in a clothes dryer. Run a knife around the top edge to loosen the ice cream from the mold. Invert the mold over a serving dish and gently lift the mold from the ice cream.
Step 7 – If not molded, serve in small scoops.
Chocolate Banana Nut Bread – Whether you like banana bread for breakfast, lunch, or dinner our recipe for Chocolate Banana Nut Bread will spice up your day no matter when you enjoy it! We use AMERICAN HERITAGE® Chocolate to not only add chocolatey twist to your favorite Banana Bread recipe, but, thanks to our unique flavor profile, you’ll taste many historic spices including cinnamon, orange peel, chili pepper, and more!
Back when the Great Depression was affecting families across the county, no one could afford to throw out any scrap of food – bananas included! Around the same time, companies made baking powder and baking soda readily available on a mass production basis. Cookbook writers combined a thrifty mindset with readily available baking ingredients to create banana bread. Previously discarded rotten bananas were now a mainstay on tables around the country!
PREP TIME: about 20 minutes
COOK TIME: 45-50 minutes
TOTAL TIME: about 2 hours
NUMBER OF SERVINGS: Makes two 9-inch by 5-inch loaves
½ cup (1 stick) unsalted butter, melted and cooled, plus additional for pans
1½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon coarse salt
6 large bananas, very ripe
¾ cup granulated sugar
2 large eggs, lightly beaten
1½ teaspoons pure vanilla extract
½ cup unsweetened applesauce
½ cup pecans, roughly chopped
Step 1 – Preheat oven to 350 degrees with a rack in the center position. Brush two standard 9-inch by 5-inch loaf pans with butter and line with parchment paper, allowing the paper to overhang the long sides by about 2 inches. In a medium bowl, whisk together flour, American Heritage Finely Grated Dark Chocolate, baking soda, and salt. Set aside.
Step 2 – In a large bowl, mash together 4 bananas and sugar until smooth. Using a rubber spatula, stir in eggs, vanilla and applesauce until combined. Stir in flour mixture to create a smooth batter. Gently fold in pecans.
Step 3 – Divide batter evenly into prepared pans. Slice remaining bananas in half lengthwise and arrange on surface of batter. Bake loaves until they are firm to the touch and a tooth pick inserted into the center comes out clean, about 45 to 50 minutes. Cool cakes in pans for 30 minutes, then transfer to a wire rack to cool completely. Store in an airtight container for up to 4 days, or freeze up to 1 month.