Assorted chocolate

My Quest For A New Chocolate Recipe

Posted: 12/02/13 | By Rhrabia

This time of year I try to find that perfect gift or in my case that perfect new chocolate recipe at this year's Big Bear Loves Chocolate event.

The holidays are upon us whether we love it, like it or not, they are here. Personally, I love the holidays. Even though my life seems to be in constant chaos even more so this time of year with trying to find that perfect gift, that perfect decoration or in my case that perfect new chocolate recipe at this year's Big Bear Loves Chocolate holiday event.

Every day I spend too much time looking online and in various cookbooks for that exceptional recipe that will make you want more. Granted, I probably spend more time looking for that special desert, breakfast or dinner than actually cooking anything for my family, but sometimes I try, especially, during the holidays. So my quest begins for that perfect holiday treat. While not only researching for sweets online and in books, I do enjoy taste testing as much as possible. Yes, I am a foodie. I enjoy assortments of various foods. Foods that are diverse; foods that I just don’t have the time to cook, nor know how to make. I particularly enjoy foods that contain any kind of chocolate! Some women say they don’t like chocolate, but I think that is absurd. Especially, a melt in your mouth piece of chocolate.

So for the last few years I have explored the Big Bear area in search for the perfect chocolate recipe. Every year I attend the Big Bear Loves Chocolate event. This year the event is Saturday, December 7 from 1pm to 4pm. It is a great event to have in Big Bear because I don't have to travel that far between the participating businesses, since everything is within a short distance of each other. Usually a couple of our local bakeries are among the participants plus several of our bed and breakfasts.

Not only do I indulge in the great cocoa plant, but I get to explore the uniqueness of the bed and breakfast experience and view the magnificent holiday decorations. I get to see the gorgeous lake views with the only lakefront B&B Windy Point Inn, or grab a peek of the lake from the lakeview suite at the Inn at Fawnskin on the north shore, or image myself in an old fashioned claw foot tub at Eagle’s Nest B&B, or explore the historic Knickerbocker Mansion and learn how William Knickerbocker built this fascinating mansion back in the early 1900’s. In the past I have tasted so many delicious treats during the Big Bear Loves Chocolate event including truffles, cakes, cookies and of course rich, hot chocolate to warm you on a chilly day in December in Big Bear. This event is also FREE! Just remember to print and bring with you the Big Bear Loves Chocolate flyer. While on my quest, I have gathered several recipes to tempt your inner chocolate, fanatic self. Proceed with caution and because these chocolate recipes are addictive. Enjoy and happy holidays!

Inn at Fawnskin B&B

Melt In Your Mouth Pancakes

4 Eggs, Separated

1 Cup Sour Cream

1 Cup Small Curd Cottage Cheese

3/4 Cup Sifted Flour

3/4 teaspoon Baking Soda

1/2 teaspoon Salt

1 Tablespoon Sugar

Beat egg whites, until stiff, set aside. Beat egg yolks until creamy. Add sour cream and cottage cheese. Blend. Mix dry ingredients and add to cottage cheese mixture. Gently fold in egg whites. Drop batter in small amounts onto greased, hot griddle. (Center will be slightly moist). Serve with warm pure maple syrup.

Makes approximately 18, 4” pancakes.

Windy Point Inn Lakefront B&B

Chocolate Peach Stuffed French Toast

Makes 4 Individual Servings

1 loaf unsliced cinnamon bread; sliced into ½” slices. Reserve 4 slices, set aside. Cube the rest of the slices.

4 tablespoons cream cheese, softened

8 peach slices (canned peaches), cubed into ½” pieces

40 chocolate chips

Egg mixture:

2 eggs

2/3 cup milk

2 teaspoons cinnamon

½ teaspoon vanilla

Dash of salt

*Powdered sugar, whip cream and almonds for garnish – if desired


Prepare 4 small (5”) round pans: spray with Pam spray.

Prepare egg mixture by combining all ingredients.

Mix the cubed bread pieces with the softened cream cheese.

Divide the cubed bread evenly among pans.

Divide peach cubes over the cubed bread pieces.

Place 10 chocolate chips around the peaches in each pan.

Quickly dip the solid slice of bread in the egg mixture. Lay on top of peaches.

Pour the remaining egg mixture equally over each bread slice.

Cover with saran wrap. Refrigerate overnight.

In the morning: preheat oven to 365 degrees.

While oven is warming up, remove saran wrap and microwave each pan separately for 90 seconds.

Cover with foil. Bake 20 minutes.

Remove foil from top, continue baking for 15 minutes.

Remove from oven, run a knife around the edge of pan.

Invert onto plate.

Dust with powdered sugar, slice almonds and a squirt of whipped cream.

Brownie Fudge Cookies

1 package (18 To 21 Oz. Box) Fudge Brownie Mix

1-¼ cup All-purpose Flour

¼ cups Packed Brown Sugar

2 whole Eggs

½ cups Butter, Melted And Cooled

2 Tablespoons Water, Or More As Needed

1 cup Dark Chocolate Chunks

Whisk together brownie mix, flour, and sugar.

Using a heavy spoon, stir in the eggs one at a time, followed by butter and 2 tablespoons water. If the batter appears like there is too much flour, add 1 more tablespoon of water. Batter will be very thick.

Fold in chocolate chunks

Cover and refrigerate for 2 hours.

Preheat oven to 350 degrees.

Grease a cookie sheet.

Drop heaping tablespoons of dough on the cookie sheet. You want pretty thick cookies here to get the brownie feel, about 3 inches apart. Press down slightly. Don’t flatten completely. Bake for 8-10 minutes.

Remove from oven, allow to cool 2 minutes on cookie sheet. Transfer to a cooling rack to cool completely.