Real Mole Sauce (with chocolate!)


Mole Sauce

        Hot chilies and rich chocolate make this authentic mole sauce perfect for topping stewed meats or enchiladas


2 cups chicken broth

2 dried guajillo chilies, stemmed and seeded

2 dried ancho chilies, stemmed and seeded

3 dried chipotle chilies, stemmed and seeded

1 dinner roll, torn into pieces

2 corn tortillas cut into 1-inch strips

2 tomatoes cut in half crosswise

5 tomatillos cut in half crosswise

1 tablespoon lard

1 onion, halved and thinly sliced

1/2 head garlic, peeled and sliced

1/3 cup chopped peanuts

1/4 cup raisins

 2 tablespoons cumin seeds

 1 tablespoon dried thyme

 3 cinnamon sticks

 5 whole cloves

 6 whole allspice berries

 5 ounces dark chocolate, coarsely chopped

 1 cup chicken broth

 3 tablespoons white sugar

 1 teaspoon salt

Toast guajillo chilies, ancho chilies, and chipotle chilies in a dry pan over medium heat, stirring constantly, until warm and aromatic, about 3 minutes. Transfer to the blender.

Heat 2 cups chicken broth in a saucepan until it begins to simmer, about 5 minutes. Pour broth into a blender.

Toast dinner roll pieces and tortilla strips in a dry pan over medium heat, stirring constantly, until lightly browned, about 3 minutes. Transfer to the blender with chicken broth and chilies

Allow the chilies and toasted bread and tortillas to soak, fully submerged, in the chicken broth until softened, about 10 minutes. Blend the mixture until smooth.

Cook tomatoes and tomatillos in a dry skillet on medium-high heat until soft and blackened, 3 to 4 minutes per side. Place tomatoes in the blender with the chili puree.

Melt lard in a large skillet over medium heat. Stir in onion, garlic, peanuts, raisins, cumin seeds, thyme, cinnamon sticks, cloves, and allspice berries; cook and stir until onions are soft and golden, 5 to 8 minutes. Remove the cinnamon sticks and other whole spices; add onion mixture to the blender with the chili-tomato mixture and blend until smooth.

Pour chili puree into a large saucepan over medium heat. Stir in chocolate, additional chicken broth, sugar, and salt. Bring mixture to a simmer; stir until chocolate is melted and sauce is thickened and slightly reduced, 10 to 15 minutes.


Calling All Dog-Lovers!

La Belle Chocolat invites you to a Chocolate Fundraiser for the dogs!

Saturday, February 9: 2:30 – 6:30pm
Monday, February 11: 2:30 – 6:30pm
We will be hosting a Chocolate Bark tasting. Samples will be provided for several flavors of Chocolate Bark including “Sally’s Fav” and the new “Show the Love” bark made with strawberry, chocolate and white chocolate pearls.
A portion of the proceeds for all sales of the Chocolate Bark will be donated to the NHSPCA and

If you love dogs and chocolate – please stop by!

Please remember, the chocolate bark is for the owners, not the dogs!

light refreshments will be served  ♥  no RSVP is required

Republica del Cacao

This new chocolate for chefs and confectioners has a great story! The cocoa beans and all the other ingredients are from Latin America and the manufacturing is done in Ecuador…one of the only chocolates which is made at the source!

This company has received technical assistance from the Valrhona Chocolate Company so the quality has improved dramatically. They use the legendary “nacional fino del aroma” and the “Cacao Arriba” cacao beans which are known for their complex flavor profiles and have been grown for generations.

Many of the other ingredients for their chocolates are also sourced from local farms in Ecuador and Peru – including sugar and milk.



Chocolate Domino Cookies


1 1/2 cups unsweetened cocoa

1 1/4 cups all-purpose flour

1 tsp salt

3/4 cup unsalted butter, room temperature

3/4 cup granulated sugar

1/2 cup light brown sugar

1 TBSP plus 1 tsp vanilla extract

1/2 cup heavy cream

1/4 cup white chocolate chips

TIME SAVER: Simply shape dough into a log. Slice and bake.

Sift the cocoa, flour and salt together into a medium bowl and set aside. Beat the butter and sugars with an electric mixer on medium -high speed until light and fluffy.  Reduce speed to low and gradually add the cocoa mixture.  Add the vanilla extract and cream and beat until a dough forms. Wrap tightly and refrigerate for 1 hour.  Heat oven to 350*F.  Line 2 baking sheets with parchment paper and set aside.  Roll the dough to 1/4-inch thickness, cut 16 2×4 inch rectangles and place on baking sheets.  Score each rectangle in the middle- the short way and press in the chips to create dominoes. Place cookies on a prepared baking sheet. Chill for 15 minutes. Bake for 13 minutes. cool on the pan for 5 minutes. Cool completely on a wire rack.



This simple but decadent recipe uses a combination of cocoa powder and dark chocolate to create a rich chocolate flavor.


Serves 6

4 cups whole milk

1 cup GUANAJA 70% dark chocolate


  • Bring the milk to a boil.
  • Pour the hot liquid slowly onto the VALRHONA COCOA POWDER in a bowl, and whisk vigorously until there are no more lumps.
  • Melt the chocolate in a microwave in a large bowl.
  • Pour 1/3 of the liquid onto the melted GUANAJA 70% . Mix to a smooth, elastic, shiny texture. Then pour the rest of the liquid in the mixture while maintaining the same texture, and strain into a pan.
  • Heat the chocolate mixture just to a boil, whipping vigorously to obtain a light and creamy froth.

Warm Chocolate Cake Recipe and Coupon

Chocolate Girl’s Favorite!

There are many recipes for the warm (sometimes known as molten) chocolate cake —  the one where your cake is served warm and, if cooked perfectly, the center will be slightly under-baked and similar to chocolate sauce …or lava!

This version is one of the easiest  and will guarantee happy quests! You can vary it by using different chocolates including orange or coffee flavored dark chocolates. And another great feature of this recipe is that you can make it ahead of time —  up to a week! —  and bake when wanted.

Use any of the following dark chocolates to make this recipe:

Guanaja 70% from Valrhona — the extraordinary bitterness of this classic French chocolate makes an exquisite warm chocolate cake.

811 54.5% Callebaut — a good balanced flavor for semi-sweet chocolate lovers..

El Rey Gran Saman 70%— this bitter chocolate has an earthy note from the Venezuelan cacao beans.

Free Shipping on all orders for these items through April! Enter code: Recipe

Makes 8 servings

8  Tablespoons Butter (unsalted)
8  oz. Dark Chocolate*
4  Large eggs
1  teaspoon vanilla
¼  teaspoon salt
½  cup sugar
2  Tablespoons All-Purpose Flour

* Which chocolate you use is entirely subjective – meaning you can use whichever chocolate you have on hand!  Most often chefs use a dark chocolate and we feel the darker the better! Anything above 50% works great but the 70% chocolates make an intensely rich, chocolaty cake. See our recomendations above and take advantage of our coupon.

Preheat oven to 400 degrees.

Grease 8 ramekins. Place on shallow roasting pan or cookie sheet.

  1. Melt butter and chocolate in microwave.  Stir until smooth (at ½ power and check every 15 seconds). Read about melting chocolate! Or, watch this melting chocolate video.
  2. Beat eggs, vanilla, salt and sugar at highest speed with hand (or stand) mixer until volume triples (about 5 minutes).  Batter should drop in thick stream and be the color of butter.
  3. Add the chocolate and butter mixture to the eggs, sprinkle sifted flour over egg mixture and gently fold egg and flour into chocolate until mixture is uniform in color. This may take a few minutes as the mixture gradually becomes a dark brown.
  4. Pour mixture into ramekins.  At this stage, batter can be set aside and baked later that same day or stored in the fridge for up to a week.  Let batter warm to room temperature before baking or cook a few minutes longer if batter is cold.
  5. Bake until cakes have puffed above rims of ramekins, with a thin crust on top, and cakes jiggle at center when gently shaken (10 – 13 minutes). Loosen sides and invert, cool for 1 minute and remove ramekin and serve with your choice of ice cream or whipped cream! We prefer vanilla or coffee ice cream or gelato.

Open House and Chocolate Tasting! 8/17/18 5-7pm

La Belle Chocolat is a Chocolate Museum and Chocolate Tasting room recently opened in historic Portsmouth, NH. This small and unique museum features artifacts, historic prints, a Chocolate Art gallery and more.

Start off your evening in Portsmouth and visit our Open House on Friday Aug 17th from 5:00 pm to 7:00 pm. Have a glass of wine and a chocolate treat white you check out the museum.

We will have small samples of many special and unique chocolates for tasting. We are always searching for and collecting new chocolates so you will have a chance to try some unusual flavors! Recent trends include South American single origin chocolates, high cacao dark chocolates and the new Passion Fruit Chocolate!

A must for the true chocolate enthusiast!

Peter’s Broc Milk Chocolate 10 lb block

In 1875, after eight years of experimentation and refinement, Daniel Peter of Vevey, Switzerland gave the world its first taste of milk chocolate. The challenge – to create a chocolate of fine velvety smoothness that wouldn’t spoil – was overcome when Peter perfected the method for dehydrating milk and combining it with chocolate. This proprietary development revolutionized the manufacturing process of chocolate and set a new standard for taste and texture. Twelve years after the invention of milk crumb in 1887, Chocolat au lait Gala Peter became the world’s first commercially sold milk chocolate.

In 1901, an American businessman from Lamont, Corliss & Company discovered a Peter’s Gala Bar while in England. He was so enamored with the chocolate that he successfully convinced the American firm to secure rights to sell Peter’s Chocolate in America. By 1917, a Peter’s manufacturing facility was opened in Fulton, NY. Some years later, Lamont, Corliss & Company purchased Peter’s Chocolate, which would eventually become part of the Nestle Chocolate Company is 1951.

In 2002, the Peter’s Chocolate brand was purchased by Cargill, Incorporated, which continues the tradition of producing milk chocolate from whole milk crumb in accordance with Daniel Peter’s original method. As the first and oldest milk chocolate manufacturer in the world, Peter’s Chocolate has over 140 years of experience producing chocolate with a distinctive Swiss-style flavor. Today, the Peter’s Chocolate portfolio encompasses a wide variety of high quality chocolates, and specialty confectionary coatings, and serves the nation’s finest confectioners, bakers and artisans.

This milk chocolate is one of the most popular from the Peter’s line. It is made using the original Swiss formula. This includes the proprietary milk crumb which adds a milky, slightly caramel flavor.

This is low viscosity (90) so this chocolate will work for most applications and is particularly good for confectionery and coating.

10 lb block

People Who Eat More Chocolate Are Less Stressed, According to Science

Guittard Chips

The first human trials favor dark chocolate consumption for more than just stress.

This isn’t the first time we’re hearing that eating dark chocolate has some healthy perks, but this is the first time the effects of dark chocolate have been tested on people—and we like what researchers discovered.

Recent studies show that dark chocolate with a high concentration of cacao—at least 70%—can have positive effects on stress, inflammation, memory, mood, and even the immune system. Flavanoids, which are found in cacao, are anti-inflammatory. Other benefits include enhanced neuroplasticity, the brain’s ability to adjust and create new connections which happen as we experience, learn, and adapt to new and everyday things.

We definitely don’t need more excuses to eat chocolate, but these results seem promising. To reap the benefits, make sure you’re reaching for dark chocolate labeled at least 70% cacao. Try  sneaking some chips or chopped dark chocolate into these your next batch of muffins, cookies or banana bread!

By ANANDA EIDELSTEIN, April 26, 2018

ChocolatebySparrow sells some of the best dark chocolate chocolate chips…(and it is not just our opinion!! The latest Cook’s Illustrated agrees with us! )

Guittard 63% chips

On Sale Now:

The Best Way to Melt Chocolate

Until recently,  melting chocolate was done in a “bain-marie” – a French term for a double boiler…where you use a bowl or smaller pan which is placed inside a larger pan which has a couple inches of water in it. You  bring the water to a simmer and let the heat of the hot water melt the chocolate. The most important part of this was to be sure that NO WATER came in contact with the chocolate – or even any steam…as this would cause the chocolate to “Seize” – to harden never to be used again.

This process is still used and generally works pretty well (Although if you have ever had your chocolate seize – it is not pretty…you have to throw the chocolate away!)

However, nowadays most chefs use the microwave. You take away the water issue and it takes less time and less equipment. The only thing you need to be careful of with this method is not to over melt (and cook or burn) your chocolate.

Depending on the power of the microwave – you weigh out your chocolate*, put into a microwavable container (not plastic) and microwave on high for 15 – 30 seconds. Check, stir ( or shake the bowl to change the position of the chocolate pieces) and then repeat. You do this for 2 or 3 times. You need to decide when it is done. The chocolate pieces will look as though they are still solid and in their original shape BUT this can be deceiving. The chocolate will be fully melted BUT look like it is not. So that is why you want to stir it /check it after each time

You will end up stirring the chocolate for up to a minute and it will continue to melt as you stir and become a smooth emulsion. We have a video which shows you how the chocolate will go from pieces to liquid with the continued stirring. Notice as the video starts that the chocolate looks to be clearly in pieces and gradually melts and becomes smooth!

* Most users will be using chocolate in pieces – and/or chopping up block chocolate into pieces

Meso Cacao

Lake Yojoa is a beautiful place in Honduras where some great coffee is grown also.

Tasting notes:   the taste develops slowly–bright fruitiness with a hint of acidity on the tongue. Then the fruitiness becomes quite intense and stays right in the middle of your mouth, a little forward on the tongue. As the flavor develops, the aromatic in the throat is sweet-sour and lingers.
Sweetness settles in your cheeks and stays there–the chocolate tastes very sweet for a 70%. There is no bitterness, and the acidity is up front only; there’s none in the finish.

Meso Cacao Honduras 70% Dark Chocolate

This is a 70% dark chocolate couverture made with cocoa beans from Honduras. It has a complex flavor with notes of Dark fruits, and a hint of spice.
The product comes in wafer form for easy melting and weighing. It is made with NO soy lecithin and No vanilla extract.
11 lbs

Callebaut Chocolate

Callebaut Chocolate which is manufactured in Belgium, is one of the most popular chocolates for professional and home chefs all over the world. It has become the standard against which all other cooking chocolates are judged. Each recipe is unique and is the result of Callebaut’s exclusive guarantee of constant quality and taste.

These couvertures are available in 5 kg (11 lbs) blocks or in small pieces called “callets” (similar to chocolate chips). The callets are packed in 10kg/22 lb bags and new packaging has some available in bags of 2.5/5.5 lb bags.

Callebaut has a variety of liquidities indicated 0n the package with “drops” of chocolate: 3 drops is the thinnest and 1 drop is the thickest. So you can easily find the perfect chocolate for your application.