What better way to showcase Amedei Toscana Gocce Drops than in a triple mousse layered cake for the Holidays?  

A layer of 70% dark chocolate cake, topped with three layers of mousse containing 90% dark chocolate, latte (milk), and Toscano white. 

Try the whole cake or feel free to deconstruct by just preparing and serving the mousse layers as a whole or in individual cups! 

Sicily is the island of sweets, renowned for its pastries and confections, especially those based on almonds and its famous pistachios from Bronte, grown on the volcanic soils of Mt. Etna.  Serving this atop a split brioche roll for breakfast makes it that much more decadent, indulgent and authentic. Purple basil would add to the voluptuousness.

Condimento Balsamico is stylistically based on Aceto Tradizionale. It is made with the same ingredients according to the
same consorzio rules, but brought to market before the stipulated minimum age of 12 years. It is well suited for sauces and for dressing small plates, patés and other charcuterie.

Gather some friends and celebrate Bastille Day with this cheese board.  An Aperol Spritz would be an appropriate aperitif, even if it is Italian.

This makes a wonderful first course for two or an individual serving for one diner.  Chill your serving plate in advance of preparation.  A long sharp knife makes the slicing easy. You can briefly freeze the tuna to facilitate slicing.  You can pound the tuna between two sheets of plastic wrap to make it even thinner.  Use peppery microgreens like radish, arugula or watercress.

Cocoa and chocolate. Flour, sugar, butter and cream. Elegant in its simplicity. The pastry can be made ahead and refrigerated or frozen for that matter. The pastry shell is baked “blind,” that is, unfilled. Best served at room temperature.

Here is an old -fashioned favorite with a twist.  The cookies have a luscious filling of dulce de leche instead of jam. You could wash the cookies with egg white and roll them in finely chopped almonds or hazelnuts before baking for extra texture and flavor.

This is a nice choice for New Year’s Day or brunch. In Italy a caffè corretto is a shot of espresso “corrected” with a splash of alcohol say grappa or sambuca. This drink takes the opposite approach by adding espresso to the liquor. Revive yourself with this smooth and bracing blend of espresso, balsamico and vodka.

Gianduja is hazelnut paste blended with chocolate and sugar. Amedei's is the finest.  In this recipe we blend it with cream and additional Amedei milk and dark chocolate to make a velvety ganache to fill the cookies, for those who really love chocolate. 

Vegan Option

Redolent of warm spices, gingersnaps that are more gingery than any that you have ever had. Compounded with 3 types of ginger; powdered, candied, and Villa Manodori Essenziale Ginger Extra Virgin Olive Oil. They have a crunchy sugar topping scented with ginger and cinnamon. Serve this alongside hot chocolate for an after-ski or skating treat. If you are feeling decadent, use them to scoop up a dollop of whipped cream (made with a drop or two of dark rum).

These White Chocolate Coconut Macaroons blend the exotic taste of coconut with the elegance of white chocolate and the earthiness of pistachios, creating a sophisticated and irresistible treat. Whether you're enjoying them alongside a cup of coffee or as a standalone dessert, they're a delightful way to treat yourself and your loved ones.

Made with luxurious Amedei White Gocce and enriched with condensed milk, this fudge is easy to prepare and irresistibly smooth and creamy. By simply changing the sprinkles and garnishes, you can customize it to match any occasion or holiday, making it a delightful addition to your festive celebrations. 

This Crema al Cacao Toast recipe is a testament to the power of simple ingredients coming together to create something truly special. Enjoy the creamy richness of Amedei Crema Toscana Cacoa paired with the fresh, juicy burst of fruit in every bite.

Recipe by Sharon Rigsby 

@gritsandpinecones 

Fudgy brownie cupcakes iced with dark chocolate buttercream are topped with chocolate shortbread cookies decorated with the phases of the moon that will leave you spellbound. Celebrate the night.

We modified and used @amedeitoscana Italian chocolate for this recreation.
Thank you @butternutbakery for this recipe- we enjoyed recreating it!

Recipe by Jenna Barnard @butternutbakery

We use Esprit du Sel Fennel, Garlic & Parsley Grey Sea Salt Blend as a rub for pork tenderloins. Pork tenderloins typically come two in a package. They will be ready in about 15 minutes when grilled. They are glazed with a reduction of Acetaia Cavalli Condimento Balsamico Classico. Sprinkle halved tomatoes and slices of eggplant with some more of the salt blend, drizzle with EVOO, and grill alongside the pork.  Serve with saffron rice.

In some neighborhoods this is called grain pie. We are using pasta frolla made with butter for the crust. Some people use lard and bake it in a 10” springform. The dough is crumbly and tender, easy to make and foolproof to work with. If you tear it, just pinch the edges together. This pie is traditionally served at Easter. It is loaded with symbols of renewal, the grains of wheat, eggs and fresh ricotta. Orange and cinnamon are traditional flavors. Sometimes people use orange flower water, some add candied orange peel. We use orange zest.

Rice pudding is a comfort food that is shared around the world. We are offering two versions; one reminiscent of North Africa or the Middle East with spices and Spanish saffron and another topped with Argentine dulce de leche.

Rice pudding is a comfort food that is shared around the world. We are offering two versions; one reminiscent of North Africa or the Middle East with spices and Spanish saffron and another topped with Argentine dulce de leche.

Fragrant and sweet and very easy to make, especially if you use store-bought biscuit dough. This makes for a great breakfast with strong coffee.

An olive oil cake, made with yogurt and redolent of oranges and spices Sensational for the brunch table.  Perfect at teatime.

Here is an elegant dessert to celebrate the rites of Spring. Tartlet shells that are made with hazelnut flour and oil are baked blind and then filled with a gianduja (chocolate blended with hazelnut paste) ganache. Decorate them with gold leaf, chopped nuts, and fleur de sel.

Here is a spiced sweet bread with fruit that was originally baked in Britain for Good Friday.  They are so popular that now they are made throughout Lent in a large swath of the English-speaking world.

This is a lovely cookie reminiscent of summer days.  In the language of flowers, lavender means devotion.  This is great choice for Valentine’s Day or a Mother’s Day treat.  Serve at an engagement party or bridal or baby shower.   Before refrigerating you can roll the dough into a log to slice. If you want to make cut -out cookies, flatten the dough into a disk.  If you do not want to ice the cookies you can sprinkle them lightly with sanding sugar before baking.

A rich indulgence, thick, velvety hot chocolate and scented with warm spices made with Amedei Toscano, the world’s finest chocolate Treat yourself to a cup on a cold day.

This is a great alcohol-free drink to inaugurate the holiday season with. Make the shrub a few days before you intend to use it. If you want to fortify it with spirits add an ounce or two of white rum, gin or vodka. Try using brown sugar with rum. If you opt for gin adda couple of juniper berries to each cocktail. Happy Holidays!

This old-fashioned and alluring recipe, titled CHOCOLATE FEATHER PUDDING, is taken from the 1963 edition of the JOY of Cooking. The ladies recommend serving it with Vanilla Sauce. Let's keep it simple and finish this off with a dollop of whipped cream flavored with dark rum for all the Halloween pirates out there.

In New England this is served for Thanksgiving.  In the South it is served on Christmas Eve.  We’ve gussied up our version with a pinch of saffron added at the end. Try blending  ½ teaspoon of Spanish Smoke Paprika with 2 tablespoons of hot melted butter to drizzle over the stew when served.

You could use toasted hazelnuts instead of almonds. Serve these with espresso or vin santo.