As Crio Brü becomes part of morning kitchen routines, it’s inevitable people will experiment in the kitchen with the chocolaty, brewed cacao grounds! The most natural place to start would be brownies and cookies and cakes and pecan squares and truffles and cheesecakes and breads and muffins and pies and tarts and pudding parfaits. Once you start baking with Crio, you may find you’re drinking Crio Brü for the cooking grounds!
Place ½ cup Crio grounds and 2 cups water in a saucepan and heat until it is lightly boiling. Simmer for 10 minutes. Allow it to cool slightly and then strain out the grounds by either running it through a coffee filter or using a French press. Refrigerate and use as needed.
Modification: One of our favorite things to do when using this concentrate in sweet recipes is to add two ounces of finely chopped good quality chocolate when simmering the concentrate. Try this with the Hand-Shaken Mocha!!!
Add one part Crio Concentrate to one part cold water in a glass full of ice. Add simple syrup and creamer, if desired.
Add one part Crio Concentrate and one part whole milk to a glass full of ice. Add a drop of vanilla flavored syrup. If you have a cocktail shaker, shake it and pour into serving glasses. It will have a nice layer of froth just like you would get with a hot latte.
Add two parts Crio Concentrate to one part cream or half and half. Add a little bittersweet chocolate syrup and ice then shake with a cocktail shaker. Strain off ice and serve in a dessert cup for a delicious after dinner dessert.
Fill a tall Collins glass with ice. Add a splash of Crio Concentrate. Fill with club soda. Garnish with lemon. Sweeten if desired. Very refreshing!
Place a scoop of vanilla ice cream in a dessert bowl and add a few ounces of Crio Concentrate. Top with a little chocolate syrup and a dollop of whipped cream. Garnish with a Crio Bean (or three). Bellissimo!
Place 50g into bowl with 800-900g water and cook for 10 min/90°C/speed 2.
Whiz for 10 sec/speed 5. Press with coffee plunger or French Press and add sweeteners/creamers to taste as you would with a coffee or tea.
1 1/2 cups milk
1 1/2 cups heavy cream
1 cup packed fresh mint leaves
4 egg yolks
1/2 cup plus 2 Tbs. sugar
Pinch of salt
1 or 2 drops green food coloring (optional)
1 or 2 drops blue food coloring (optional)
3-4 oz. Coarsely Chopped Crio Beans
In a heavy 2-quart saucepan over medium heat, combine the milk, 1 cup of the cream and the mint leaves. Cook until bubbles form around the edges of the pan, about 5 minutes. Remove from the heat and let stand for 20 minutes to steep.
Meanwhile, in a bowl, combine the egg yolks, sugar, salt and the remaining 1⁄2 cup cream and whisk until smooth. Gradually whisk about 1⁄2 cup of the warm milk mixture into the egg mixture until smooth. Pour the egg mixture back into the pan. Cook over medium heat, stirring constantly with a wooden spoon and keeping the custard at a low simmer, until it is thick enough to coat the back of the spoon and leaves a clear trail when a finger is drawn through it, 4 to 6 minutes. Do not allow the custard to boil. Strain through a fine-mesh sieve into a bowl, pressing on the mint with the back of the spoon. Stir in the food colorings.
Place the bowl in a larger bowl partially filled with ice water, stirring occasionally until cool. Cover with plastic wrap, pressing it directly on the surface of the custard to prevent a skin from forming. Refrigerate until chilled, at least 3 hours or up to 24 hours.
Transfer the custard to an ice cream maker and freeze according to the manufacturer's instructions. When nearly frozen and the consistency of thick whipped cream, add the crio beans while the machine is churning or stop the machine temporarily, add the beans and restart to mix. Transfer the ice cream to a freezer-safe container. Cover and freeze until firm, at least 3 hours or up to 3 days, before serving.
Makes about 1 quart.
2 cups heavy cream
6 large egg yolks
1/3 cup sugar
3 1/2 Tbs Crio Bru grounds
Dash of cinnamon
1 tsp vanilla extract
Heat Cream and Crio Bru grounds in a saucepan over med-high heat. Bring to a simmer then cover with plastic wrap and turn off heat and let steep for 10-15 minutes. Whisk yolks and sugar together until the sugar dissolves and the mixture is pale yellow. After the cream is steeping put back onto heat until steamy around the edges and then slowly whisk the cream into the egg mixture, stir in vanilla, and cinnamon. Pour the custard through a fine mesh sieve into a pitcher. Divide among ramekins. Place ramekins in a deep pan and pour water into the pan to reach up halfway up the sides of the ramekins. Bake at 300* covered with tin foil or an upside down cookie sheet. Bake until the custards are set but still slightly jiggle when shaken, 35-40 minutes. Take out of the water bath, and let cool for 30 minutes at room temperature. Cover and chill for at least 2 hours. Just before serving sprinkle with granulated sugar, making sure it is even and covers the whole surface. Using a kitchen torch hold the flame close to the surface of the custard until the sugar begins to melt quickly. Move the flame gradually in small circles over the custard, heating the sugar until it is evenly melted and golden brown.
6 oz. white chocolate, coarsely chopped
3 large egg yolks
3 tablespoons Crio Brü grounds
2 tablespoons granulated sugar
1/2 cup heavy cream
1/4 cup whole milk
1/4 cup turbinado sugar
Place chocolate in a heatproof bowl. Arrange four 4 ½-inch creme brulee dishes (one-inch deep) on a baking sheet. Freeze.
Meanwhile, whisk together yolks, Crio Brü grounds, granulated sugar, and a pinch of salt until sugar has almost dissolved. Bring cream and milk to a boil in a saucepan; gradually whisk about half into yolk mixture. Return mixture to saucepan; whisk. Cook over medium-low heat, stirring, until mixture is thick and reaches 175 degrees on an instant-read thermometer, about 6 minutes; pour over chocolate, and whisk until chocolate has melted and is smooth. Divide among molds, and freeze until firm but not frozen, 45 to 55 minutes.
Sprinkle one tablespoon raw sugar onto each custard; shake off excess. Caramelize tops using a handheld kitchen torch.
These cookies look like little snow-covered mountains. They will keep for up to a week stored in an airtight container at room temperature. Roll each ball in confectioners sugar twice to make sure it's thoroughly coated and no dark dough is visible.
1/2 cup all-purpose flour
1/4 cup unsweetened cocoa powder
4 teaspoons Crio Brü grounds
1 teaspoon baking powder
1/8 teaspoon salt
4 tablespoons unsalted butter
2/3 cup packed light-brown sugar
1 large egg
4 ounces bittersweet or semisweet chocolate, melted and cooled
1 tablespoon milk
Confectioners sugar, for coating
In a medium bowl, sift together flour, cocoa, Crio Brü, baking powder and salt. With an electric mixer, cream butter and brown sugar until light and fluffy. Beat in egg until well combined; mix in cooled chocolate. With mixer on low, gradually add flour mixture; beat in milk until just combined. Flatten dough into a disk; wrap in plastic. Freeze until firm, about 45 minutes.
Preheat oven to 350 degrees. Line two baking sheets with parchment. Shape dough into one-inch balls. Pour confectioners sugar (about ½ cup) into a medium bowl; working in batches, roll balls in sugar two times, letting them sit in sugar between coatings.
Place on prepared baking sheets, two inches apart. Bake until cookies have spread and coating is cracked, 12 to 14 minutes; cookies will still be soft to the touch. Cool cookies on a wire rack.
Pre heat oven to 300* with rack in upper third. Whisk to combine flour and salt in a bowl. In separate bowl beat butter with an electric mixer on medium high speed until fluffy about 3 minutes, scraping down side of bowl as necessary. Gradually add confectioners sugar; beat until pale and fluffy, about 2 minutes. Reduce speed to low and add flour mixture all at once just until combined, and add crio bru grounds. Divide dough into 2 disks, press each into a buttered 6 inch springform or cake pan. Using a wooden skewer, pierce dough all over at 1/4 inch intervals, Score each into 8 wedges, bake 45-55 minutes. Transfer pans to a wire rack, re-cut shortbread along score, let cool completely. Drizzle melted chocolate over cut shortbread if desired.
2 1/2 cups flour
4 tablespoons Crio Brü grounds
3/4 teaspoon baking soda
3/4 teaspoon baking powder
3/4 teaspoon sea salt
1/2cup natural cocoa powder, (not dutched)
1 cup unsalted butter, room temperature
1 1/2 cups granulated sugar
1/2 cup dark brown sugar
2 large eggs
3 teaspoons vanilla extract
3/4 cup semi-sweet chocolate chips
8 ounces chocolate covered cacao nibs
Preheat your oven to 375 degrees. Assemble dry ingredients. In a medium bowl whisk together the flour, baking soda, baking powder, salt, and cocoa powder. Set aside.
Assemble the wet ingredients. In a big bowl or with an electric mixer beat the butter until it is fluffy and lightens a bit in color. Now beat in the sugar - it should have a thick frosting-like consistency. Mix in the eggs one at a time, making sure the first egg gets incorporated before adding the next. You will need to scrape down the sides of the bowl once or twice as well. Add the vanilla and mix until it is incorporated.
Add the dry ingredients to the wet mix in about four waves. Stir a bit between each addition until the flour is just incorporated. Stir in the cacao nibs and chocolate chips by hand and mix only until they are evenly distributed throughout the dough.
Use one rounded tablespoon per cookie.
Place the cookies in the oven. Bake at 375 degrees for about 10 minutes on the middle rack. You don't want to over bake these cookies at all or they will really dry out. If anything, under bake them just a bit. .
A recipe perfect for dry winter weather. It's a flavorful, low-fat dessert.
3 egg whites
1/4 cup sugar
1 tablespoon cocoa powder
2 tablespoons Crio Brü grounds
1/4 teaspoon salt
1/2 cup cappuccino chips
Let egg whites stand at room temperature for 15 minutes. Line cookie sheets with parchment paper or silicone baking sheets. In a small bowl mix together the cocoa and sugar and set aside.
In a medium mixing bowl combine egg whites, Crio Brü and salt. Beat with a whisk or electric mixer until soft peaks form. When you lift the beater out of the whites the peak will curl. Add the cocoa-sugar mixture a tablespoon at a time. Beat the egg whites until the peaks stand up straight. Gently fold in the cappuccino chips. Using a tablespoon, drop well-rounded spoonful’s of the meringue mixture onto the baking sheets, one inch apart.
Bake at 250 degrees for 30 minutes. Turn off the oven and allow the cookies to dry in the closed oven for 40 minutes to one hour.
Remove the cookie sheets from the oven and gently peel the cookies off the cookie sheets and store in air tight containers.
Note: Don't plate these cookies too far ahead. Dampness in the air will cause the cookies to become flat and sticky.
Six, 4-oz. beef tenderloin filets, center cut
1 oz. cocoa powder
1 oz. ground Crio Brü
1 teaspoon ancho chili powder
Preheat oven to 400 degrees. Combine cocoa powder, Crio Brü and chili powder. Mix well.
In large sauté pan over high heat, add one teaspoon oil. When nearly smoking, sear filets evenly on all sides.
Remove filets from pan to a clean cookie sheet or roasting pan and allow to cool.
Once filets are cool, evenly coat them with Cocoa Rub and put into preheated oven for 10 to 12 minutes for medium rare.
Crio Brü Marinated Beef Tenderlion Steaks
1 cup strongly brewed crio
1 1/2 Tbs. dark brown sugar
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. ground red pepper
2 garlic cloves, minced
4 (4 ounces) beef tenderlion steaks, trimmed 1/2 inch thick
Combine first six ingredients in a large zip lock bag. Add steaks and marinate 8 hours, turning occasionally. Heat grill. Remove steaks from marinade and discard marinade. Grill steaks 2 minutes on each side or until desired degree of doneness.
Crio Bru Panna Cotta
Beautiful silky pannacotta never tasted so rich and decadent. Easy and impressive.
60g caster sugar
30g CrioBru granules (any flavour)
2 tsp Heilala vanilla bean paste
3 tsp powdered gelatin
Place sugar, Crio Bru and milk into saucepan and infuse 15 min/low simmer. Add gelatin and whisk briskly 30 sec to dissolve.
Strain through fine sieve.
Return liquid to saucepan and add cream and vanilla. Stir 10 sec.
Pour into oiled dariole moulds and set overnight. To release from moulds, place dariole into warm water for a few seconds and turn out onto serving plate.
Serve with Crio Hazelnut Biscotti.
Crio Hazelnut Biscotti
The perfect crunchy accompaniement to Crio Panna Cotta...make some today!
160g hazelnuts, roasted and skinned
2 tsp Heilala vanilla bean paste
1 tsp baking powder
20g Crio Bru granules of choice
Pinch pink salt flakes
White or dark chocolate, melted for coating
Roast hazelnuts in 200°C oven and rub skins off. Cool completely. Turn oven down to 180°C and line flat tray with baking paper.
Place eggs, vanilla and sugar into food processor and mix 10 sec.
Add flour, baking powder, Crio Bru and salt. Knead 2 min.
Turn out onto tray and with wet hands, shape into large flat rectangle. Bake 25 minutes until golden. Cool and slice into biscotti, return to the oven and cook a further 15 minutes or until golden brown and completely crispy. Allow to cool before coating one end with melted chocolate if desired.