Solstice Chocolate Whipped Cream


Solstice Chocolate Whipped Cream

1 ½ cup heavy whipping cream

½ cup Solstice Dark Drinking Chocolate

¼ – ½ tsp vanilla

1-3 Tbsp powdered sugar (optional, if you want a sweeter cream)

Place cream in a small saucepan over low heat.  Scald the cream by bringing it to a simmer around the edges, but don’t let it boil.  Remove from heat.  Mix in the drinking chocolate and vanilla; whisk until completely dissolved.  Stir until cool over an ice bath.  Cover and chill thoroughly.

Using an electric hand mixer or stand mixer, whip the cream on medium speed.  Add powdered sugar slowly as it mixes.  Whip to desired thickness.  Watch it closely.  With the added chocolate it thickens very quickly; you’ll have chocolate butter before you know it.

Use immediately or cover and store in the fridge; it stays stable for several days.

Variation:  Increase the dark drinking chocolate to ¾ cup for a more mousse-like whipped cream.

Use for desserts, hot or cold drinks, the possibilities are endless.  Use liqueur or other flavoring extracts instead of vanilla.  Have fun with it and enjoy!


Zucchini Bread with Solstice Wasatch Blend Chocolate


Recipe by Amber Billingsley @buttersugarmagic – Courtesy of 3 Cups Coffee


3 cups flour

1 Tbsp baking powder

2 tsp salt

2 tsp cinnamon

1 tsp nutmeg

2 cups brown sugar

10 oz. canola oil

2 oz. olive oil

zest of  1/2 an orange

6 eggs

1/2 tsp vanilla

1 cup shredded zucchini

6 oz. Solstice Wasatch Blend chocolate (chopped in 1/2″ pieces)

Sunflower and sesame seeds (optional)

Mix batter using the quick bread method. Grease mini loaf pans and fill 2/3 full with batter. Bake at 350 degrees for 22ish minutes.

Hold On Just One More Day..

Break Free! Break from the chains….  The chains of Pumpkin this and apple that. Okay. Okay. We enjoy it too and have also basked ourselves in the goodness of the fall already. There is just something about the summer we’re not quiet ready to let go of. So let’s just hold on for one more day with a strawberry inspired recipe. Wilson Phillips is optional, but you know you’ll be singing and dancing along as you bake these cookies if you opt in.


Strawberry Chocolate Dipped Cookies

2 1/4 cups Flour

1 teaspoon Baking Soda

1/2 teaspoon Salt

1 Cup Butter

1/2 Cup Sugar

3/4 Cup Packed Brown Sugar

2 Teaspoons Vanilla Extract

1 Egg

2 Cups chopped Solstice Chocolate

1 Cup Freeze Dried Strawberries

1 cup chopped Solstice Chocolate

1 Tablespoon Coconut Oil

Preheat oven to 375 and prepare a cookie sheet with parchment paper or a non-slip mat.

in a small bowl, combine first three ingredients. in a stand mixer, cream butter and sugars together until light in color, about 5 minutes. Add vanilla and egg and beat another 3 minutes. Add dry ingredients from small bowl and mix well. Stir in the chopped chocolate and the strawberries, careful not to over mix as the strawberries will turn your cookies pink. Drop by rounded scoops 2″ apart and bake 8-10 minutes. Remove cookies from oven when done and allow to cool completely. Once the cookies are completely cool, melt the remainder of chocolate and coconut oil in a bowl, in the microwave. Starting with 25 second intervals and stirring after each time. Once melted, remove from microwave. Dip half of each cookie into the chocolate and allow to cool on non-slip mat until hardened. You can speed the process by putting dipped cookies in the freezer for about 10 minutes.


Quicky Chicky Mole

If you’re reading this post, it means that it is Recipe Thursday. Which in return means that we have (almost) survived another work week! We should pat ourselves on the back for that and possibly pour ourselves an extra glass of wine in celebration of the Friday upon us. And while we are sipping (or guzzling -we don’t judge) our glass of wine, why not toss together a simple meal. Chock full of flavor and most importantly – Simplicity. Because you know we are all in need of some simplicity come weeks end.



1 can/jar/bottle of your favorite Enchilada Sauce

1/2 cup Cacao Nibs tied in cheesecloth

3 cloves garlic, minced

1/4 grated onion

2 teaspoons Chipotle Chili powder

1 teaspoon Chili Beak Original Oil

1 Tablespoon Hickory Smoked Sea Salt

Pepper to taste

1 bottle/can Mexican style beer

4 Chicken Breasts

In a Ziplock bag, combine all ingredients and let marinate for at least two hours (overnight is best).

Preheat grill. Remove chicken from the bag and reserve the liquid. Grill the chicken for about 5-8 minutes per side, turning once, until golden brown.  When the chicken is browned, move them to a warm side of the grill, replace the lid and continue grilling until juices run clear.


Meanwhile, remove the cacao nibs and toss away, pour the liquid from the baggie into a saucepan and reduce on med-high heat until thickened and reduced by 1/2.


Once both your chicken and “Mole” sauce are done, plate up and drizzle with lots of extra sauce. We served ours with baked polenta fries that were amazing dipped in the sauce.

Dark Chocolate Orange and Fig Scones

You can feel it, can’t you?  That crispness in the air.  You can also see it, right? The beautiful Indian Summer light that captures the landscape around us so beautifully. When the weather gets like this, all I want to do is bake. And on a Sunday mornings, wrapped in a cozy sweater, a cup of coffee in hand – what better way to complete the essence of the season then the smell of orange permeating the air and the taste of warm hot scones in your mouth.


Dark Chocolate Orange and Fig Scones

1 1/2 Cups Flour

2 Tablespoons Vanilla Bean Infused Sugar

4 teaspoons Orange Zest

2 1/4 teaspoons baking Powder

1/4 teaspoon baking soda

1/2 teaspoon salt

6 Tablespoons cold butter

1 lark egg yolk

1/4 cup buttermilk

1/2 cup fresh chopped figs

1 1/2 bars of Solstice Uganda chopped

Heat oven to 425 degrees.

Line a baking sheet with slip mat or parchment paper.

In a mixing bowl combine sugar and orange zest. Rub together with your hands to infuse the sugar with the zest.  Once combined, add the flour, baking powder, baking soda and salt. Whisk to combine. Cut in butter until mixture resembles a course meal. In another bowl, combine egg yolk and butter milk and beat until combined.  Add to flour mixture and stir until combined. Fold in figs and chocolate pieces. In your mixer, on a low setting, “knead” for about 2 minutes.

Dump mixture onto a lightly floured surface and pat out into a 1″ thickness.  Cut into 4 large squares (or smaller if you would like more). Place on your baking sheet and bake for 10-12 minutes.


Slather your scone in LOTS of butter and enjoy with a hot cup of coffee and a cozy sweater. . Patios are optional.




Banana Bread For People Who Hate Bananas

Remember when we posted about Campfire Peaches because we aren’t the biggest banana fans?  Well, it would go without reason then that bananas blackening on the counter top would be a pretty common site, when one is not into bananas.  But then that poses the question – why did I buy bananas in the first place… So with the weather cooling off and those dang bananas that I just couldn’t throw away, taunting me to do something with them, I had a brilliant idea! Oh, did I also mention I was sipping on whiskey at the time and nibbling on a piece of our Ecuador chocolate bar?  Well, that’s when those bananas spoke to me and begged me to be a part of that delightful whiskey and chocolate combination… Who says you can’t add a little whiskey to your banana bread?  Certainly not my bananas!  Wait, does that make me bananas?!  Hmmm – Maybe we best be on with this recipe:



2 Cups Flour

2 teaspoons baking powder

1/2 teaspoon salt

1 stick softened, unsalted butter

1 cup granulated sugar

1 seeds from vanilla bean pod

2 large eggs

1 cup mashed ripe bananas

3 tablespoons whiskey

1 cup coarsely chopped pecans (These can be left out, we won’t judge)

3/4 cup shredded coconut

1 cup roughly chopped Solstice Chocolate Ecuador bar

Preheat over to 350 degrees

With cooking spray, spray a 9×5 loaf pan. Set aside.

In a medium bowl, sift together flour, baking powder and salt

With an electric mixer, beat together butter, sugar and vanilla beans until light and fluffy, about 5 minutes. Scrap down sides of the bowl.

Add eggs one at a time, scraping down side of the bowl after each addition. Add bananas and whiskey. Mix another 1-2 minutes.

Add the flour mixture and beat until incorporated. Add the pecans, coconut and chocolate and fold in on low speed.

Pour the mixture into your loaf pan.  Bake for 45 minutes to 1 hour, our until inserted knife, in the center of the loaf comes out clean.

Remove from the oven and allow to cool.  Or if you are like us, slice immediately, top with warm melted butter and sip a whiskey on the side.




Amber’s Super Secret (Not anymore) Solstice Brownies


As promised, this Recipe Thursday is off the charts and caked with awesomeness!  Awesomeness in the form of sugar, chocolate and a really rad lady named Amber Billingsley! If you aren’t familiar with Amber, she is the creative baking guru at 3 Cups Coffee. From her mouth-watering gelato to her brownies, whatever this lady touches, turns to the most insane delectableness. And as if she weren’t cool enough, she chose to create her brownies using OUR CHOCOLATE!  And if that wasn’t the icing on the cake for coolness, Amber has so graciously agreed to share her recipe for these brownies with all of you!

I guess I should get on with it and let you have that recipe….


Solstice Chocolate Brownies

Yield 16

12 OZ Solstice Chocolate, I (Amber) use Madagascar

1 LB Unsalted Butter

6 Large Room Temperature Eggs

1 LB Granulated Sugar

1 teaspoon Pure Vanilla Extract

1 1/2 teaspoons Kosher Salt

Add 1 LB sifted flour

Melt Chocolate and butter over double broiler, stirring occasionally until totally smooth.

Meanwhile, in a stand mixer with a paddle attachment mix eggs, sugar, vanilla extract & salt, on Med-High speed until fluffy and pale (this will take about 10 minutes).

When chocolate and butter mixture is melted and eggy mixture is fluffy turn mixture speed to low and slowly add melted chocolate. Mix until combined.

Add sifted flour, mix by hand with a rubber spatula until no egg white streaks remain.

Coat a stainless steel 2″ high half hotel pan with pan spray, line bottom with parchment paper, and pour batter into pan, smoothing top.

Bake in a preheated 350 degree oven for 30 minutes or until opaque and top souffles with a slight crack around perimeter of pan. Don’t bother with a toothpick test because it should be gooey and fudgy.

Let cool, then cover and leave to rest in refrigerator until completely set, at least 8 hours.

Turn out on cutting board and cut. Let come to room temperature before serving.

Enjoy! Let us know if you end up making these and make sure to visit Amber and 3 Cups Coffee!

I mean come on! Just look at those beauties!




Recipe Thursday’s: Lets Make it a Thing

In thinking about it, it just doesn’t feel fair to post pictures on our social media outlets and keep you drooling, longing and lusting with no guidelines on how to create what we have tantalized you with. How about we make Recipe Thursday’s a thing? Ok? Ok!

Remember those Peanut Butter cookies that were fueled up a couple of notches?  The ones that we created to give us the strength to get through the rest of the week. No? The ones with the caramelized Chili Beak bacon. Your memory jogged now? We thought so…

Let’s stop talking and make this a thing!

Spicy Caramelized Bacon Dark Chocolate Peanut Butter Cookies Rolled in Vanilla Bean Sugar (man that’s a mouthful)

makes about 2 dozen cookies

For the bacon:

6 slices Center-Cut Bacon

2 tablespoons brown sugar

3 teaspoons Chili Beak (original)

Preheat the oven to 350 degrees.  Line a baking sheet with foil and place the bacon slices in a single layer. Mix the brown sugar and Chili Beak oil together in a small bowl and brush generously over the bacon slices. Bake bacon until cooked through, caramelized and crisp.  About 20-25 minutes. Make sure to check it to prevent it from burning. Remove from the over and transfer to parchment paper to cool. When candied and cool enough to handle, chop the bacon and set aside.

For the Cookies:

1 cup smooth or chunky peanut butter

1 cup vanilla bean sugar (when you are done scraping the beans out of the pod, simply toss the pod into your sugar container and let the pod do its magic)

2 teaspoons molasses

1 large egg

1 teaspoon baking soda

1 bar coarsely chopped Solstice Chocolate (we used the Wasatch bar for this round, but any bar would work).

Line a cookie sheet with a slip mat or parchment paper. Set aside. In a large bowl, cream together the peanut butter, sugar, and the molasses until thoroughly combined. Add the egg and baking soda and beat on medium-high speed until combined. Add the chopped bacon and chocolate pieces and mix on low until combined. Your dough will be a bit crumbly. Take your laced dough and using a larger cookie scoop, scoop out dough into balls and roll in your vanilla bean sugar (see below for instructions).  Place on your lined cookie sheet.  Dip a fork in the excess sugar and make a crisscross pattern on your cookie. Bake for 8-10 minutes or until lightly browned.  Cool on the baking sheet and then transfer to a wire rack to finish cooling.

Vanilla Bean Sugar:

1 cup sugar

1 vanilla bean pod

In a container add sugar.  Take your vanilla bean pod, gently slice it open and scrape out the beans. Combine the beans and sugar with your hands.  Making sure to get all the bean integrated with the sugar.



NHMU Chocolate and Cheese Festival

Save the date!  March 28-29 at the University of Utah Natural History Museum you have the chance to meet with our awesome local cheese and chocolate makers.  Great opportunity to sample all of the goods from these fine purveyors!

Solstice Chocolate at the Winter Market

Winter Market at Rio Grande

Hey we are going to be at the winter market tomorrow! Come by and see us. We will have a special item just for this time. Cacao husk mulch! With the great weather it’s a fine time to get started on gardens! Oh and did I mention, it makes your yard smell like chocolate?