Chocolate Pot de crème

Total time: approximately 1.5 hours + chill time (3 hours)

2 cups whipping cream
1/2 cup whole milk
5 ounces Mokaya Single Origin blend chocolate, chopped
6 large egg yolks
1/3 cup sugar

Preheat oven to 325°F. Bring cream and milk just to simmer in heavy medium saucepan over medium heat. Remove from heat. Add chocolate; whisk until melted and smooth. Whisk yolks and sugar in large bowl to blend. Gradually whisk in hot chocolate mixture. Strain mixture into another bowl. Cool 10 minutes, skimming any foam from surface.

Divide custard mixture among six 3/4-cup custard cups or soufflé dishes. Cover each with foil. Place cups in large baking pan. Add enough hot water to pan to come halfway up sides of cups. Bake until custards are set but centers still move slightly when gently shaken, about 55 minutes. Remove from water. Remove foil. Chill custards until cold, about 3 hours.

Note that we've modified the recipe for Mokaya. See the original recipe at

Chocolate Chip Cookies

Total time: 30 minutes. Cool for 1 hour.

1 cup butter, softened
1/2 cup white sugar
1/2 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
3 cups all purpose flour
1 teaspoon baking
2 teaspoons hot water
1/2 teaspoon salt
2 cups broken Mokaya Single Origin Madagascar
1 cup chopped walnuts


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, Mokaya chips, and nuts. Drop by large spoonfuls onto ungreased pans.
  3. Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

Note that we've modified the recipe for Mokaya. See the original recipe at

Toasty S'mores

Total time: 10 to 15 minutes

The name s'more is short for "some more." The recipe first appeared in a 1927 American Girl Scouts handbook and has since become a humble but well-known staple in the history of chocolate.

S'mores can be cooked outdoors over a campfire, grilled or even microwaved. This version is cooked in a toaster oven.

Graham Crackers
Mokaya Chocolate (Single Origin recommended)
Large marshmallows

For each ½ graham cracker, use 2 squares of Mokaya and a large marshmallow. Place the graham cracker on a toaster oven tray. Top with squares of Mokaya and the marshmallow. Bake for 4 to 6 minutes or until chocolate begins to melt. Cover with remaining ½ graham cracker.

Perfect Hot Chocolate

Hot chocolate is but a steaming mug of your favorite Mokaya luxury chocolate is perfect. This recipe is so easy, it doesn't require measurements! Here's how to make it.

Total time: approximately 7 minutes

1 or 2 bars of your favorite Mokaya chocolate
Whole milk
Pinch of salt
Brown sugar
Whipped cream (optional)

Chop up a bar or two of Mokaya Premium Single Origin Madagascar. Set aside and heat whole milk combined with a pinch of salt and about a tablespoon of brown sugar in a pan until it starts bubbling at the edges. Whisk in chocolate pieces until smooth and steaming hot.

Top with whipped cream and a few shavings of Mokaya Premium tingling mint, tangy orange or any one of your favorites.

Courtesy of Yuki Sakagawa. See the original article on the perfect cup of hot chocolate at