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Exhausted from Black Friday shopping? Need a special treat? Come to Lake Champlain Chocolates for a free hot chocolate tasting on Saturday from 12pm until 4pm at our Factory Store & Cafe to sooth yourself back to recovery!

Unwind with a flight of four all-natural drinking chocolate samples from around the world:

Traditional - just like the classic cocoa you were raised on, brought to the gourmet level
Mocha- a delightful coffee flavor with a hint of cinnamon
Aztec - spicy with cayenne, cinnamon, and vanilla
Old World - made with pure dark chocolate shavings (54% cocoa)

Just to recap-

When: Saturday,November 28th 12pm-4pm
Where: 750 Pine St LCC Factory Store & Cafe, Burlington, VT
Why? Because you deserve it! 

So come to our factory and take a break from that holiday shopping. Hope to see you there!

Chocolate Recipe of the Week : Devil Dogs

Posted on November 12, 2009 2:35 PM by Admin

By Blythe


Early November always reminds me of Devil Dogs. 

My father's birthday is at the beginning of the month, and when I was growing up we would celebrate with a full-size Devil Dog Cake.  The individual versions were also a favorite treat with friends and family.  These devil dogs were so popular in fact that my mom would send them as birthday care packages to our close family friend's sons when they went away to college.  I remember seeing the thank-you notes and reading how they had to be hidden from roommates and other kids in the dorm. 

Just prying open the plastic lid on the Marshmallow Fluff now brings back fond memories of the weather turning colder and the anticipation of biting into one of these chocolatey marshmallow-frosted confections.  Having tried other versions of devil dogs and whoopie pies since then, what always brings me back to this recipe is the filling.  The blend of shortening and marshmallow pairs perfectly with the texture of the chocolate cake.  I consider Fluff to be the secret ingredient.  And now that I work at Lake Champlain Chocolates, I'm proud to incorporate our baking cocoa into the recipe.  They came out so chocolatey this time, one of my coworkers asked if I used the 70% New World Drinking Chocolate to make them!
Who can argue with a little cake that fits in your palm?  In my mind, they are the stuff of legend!               

2 c flour
1/2 tsp salt
1 1/4 tsp baking soda
3/4 c Lake Champlain Chocolates Unsweetened Cocoa Powder
3/4 c shortening
1 c sugar
1 egg
1 c milk
1 tsp vanilla

3/4 c shortening
3/4 c confectioners sugar
6 tbsp Marshmallow Fluff
1 tsp vanilla

Whisk together flour, salt, baking soda and cocoa in a large bowl.  Separately, beat together shortening, sugar and egg.  In a small bowl, combine milk and vanilla.  Add half of the shortening mixture to the dry ingredients, followed by the milk mixture and then the remaining shortening, mixing well after each addition.

On cookie sheets lined with parchment paper drop tablespoons of batter about two inches apart, making sure there are an even number of cakes to pair later.  Even out slightly with the back of a spoon.

Bake 400º for 8-10 minutes. Allow to cool completely before frosting.

To make the filling, beat together the shortening and Confectioner’s sugar.  Add Fluff and vanilla, mix until well-combined.

Makes about 12 individual cakes.

When I was trying to decide on a recipe for this week, I thought it was time for a classic chocolate cake. However, while scanning the pantry to see if I needed to stock up on any ingredients, my tin of Aztec Hot Chocolate stared back at me, as if to say “I Dare You”.  Never one to turn down a challenge, instead of reaching for the Unsweetened Cocoa, I pulled out the Spicy Aztec.  A little nervous about recipe improvisation when cayenne pepper was involved, I was pleasantly surprised when the cake turned out with a strong likeness to our famous hot chocolate.

I realized the chocolate cake would need the perfect frosting.  Since we’re making a cake from hot chocolate, I decided to go with the theme, and make a Cinnamon Marshmallow Frosting I came across in Vermont’s own Eating Well Magazine. And with a last-minute nod toward our Organic Spicy Aztec Bar, I pulled out my stash of pepitas – the Mexican pumpkin seeds that are sprinkled throughout our Aztec Bar – and scattered those on top.

2 c flour
1 ¼ c Lake Champlain Chocolates Aztec Hot Chocolate
1 c sugar
1 1/2 tbsp cayenne pepper (use less if you like less heat)
2 heaping tbsp cinnamon
2 tsp baking powder
2 tsp baking soda
2/3 c vegetable oil
2 tbsp white vinegar
4 tsp vanilla extract
2 c warm water

Preheat oven to 350º.  Grease two 9” cake pans and line the bottoms with rounds of parchment paper. 

In a medium bowl, whisk together flour, cocoa, sugar, spices, baking powder and baking soda.  Make sure they are well-incorporated.  Separately, combine the vegetable oil, vinegar, vanilla and warm water.  Add the wet ingredients to dry, mixing until just combined.  Do not over mix.

Bake for 25-30 minutes or until toothpick inserted into center comes out clean.  Allow to cool completely in cake pan on cooling rack.

1 cup light brown sugar
1/4 cup water
4 teaspoons dried egg whites (see Note), reconstituted according to package directions (equivalent to 2 egg whites)
1/4 teaspoon cream of tartar
Pinch of salt
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon, plus more for garnish

Eating Well’s Ingredient Note: Dried egg whites are pasteurized so this product is a wise choice in dishes that call for an uncooked meringue.

Bring 2 inches of water to a simmer in the bottom of a double boiler.  Combine 1 cup brown sugar and 1/4 cup water in the top of the double boiler. Heat over the simmering water, stirring, until the sugar has dissolved, 2 to 3 minutes. Add reconstituted egg whites, cream of tartar and pinch of salt. Beat with an electric mixer on high speed until the mixture is glossy and thick, 5 to 7 minutes. Remove the top pan from the heat and continue beating for 1 minute more to cool. Add vanilla and 1/2 teaspoon cinnamon and beat on low just to combine. Spread or pipe the frosting onto the cooled cake and sprinkle cinnamon on top, if desired.

Frosting recipe doubled for two-layer cake.  

Goodbye Summer Shipping!

Posted on September 23, 2009 10:53 AM by Allison

Vermont sings in autumn with apple festivals, hayrides to pumpkin patches and porches adorned with colorful mums.  Lake Champlain Chocolates sings in the cooler temperatures by lowering our shipping rates.

With the cooler weather, it’s much easier to send our chocolate out into the world – the fears of our carefully handcrafted chocolates melting in big trucks or on front porches begin to fall away, just like orange leaves from maple trees.

What does this mean?  It means that we are happy to ship chocolate out the old-fashioned way – in big, brown UPS trucks.  We do, however, require orders to go at least two-day air to Florida, Hawaii and Alaska.  (A truck would have a hard time getting to Hawaii and it’s pretty much always hot in Florida, and do you know how big Alaska is?!)

Shipping rates now start at $7.50 as opposed to the summer’s $25.00 minimum.  Chocolate is a tricky thing to transport – since we use all natural ingredients, like pure cocoa butter which melts at about seventy degrees, its difficult to keep it safe once it leaves our climate-controlled chocolate safe-haven.

So go ahead and place that holiday order, or surprise someone with their favorite chocolate on their birthday.  Remember Halloween is coming up!  Why not give your favorite Trick-or-Treater a Pumpkin Face or White Chocolate Ghost this year?

And since it is getting a little colder, how about adding a can or two of our seven different types of Hot Chocolate to your order?  There’s nothing better than cozying up with a mug of hot chocolate in the fall temps - and a few marshmallows on top will bring out the little Trick-or-Treater in you.  Whether or not you go jump in a pile of leaves is entirely your decision.

The Big Easy Comes to Burlington

Posted on February 27, 2009 9:06 AM by Jason

This Saturday marks Burlington’s 14th Annual Mardi Gras Parade presented by Magic Hat.  It’s New England’s biggest Mardi Gras celebration, with over 30 floats tossing out beads, Louisiana Moon Pies, trinkets and of course Lake Champlain Chocolates.  This is the perfect event to knock that long winter cabin fever out of your system!

The festivities begin at 3pm but be sure to get there early so you can get a good spot (and remember to wear a warm jacket!). To help take the chill off, Lake Champlain Chocolates’ Church Street store will be serving up Hot Chocolates, as well as preparing Mardi Gras Fudge (from 1 - 4) and authentic Louisiana Pralines!

With the combination of music, floats, and revelers, this is truly one of Burlington’s greatest winter events. For the past several years, I’ve stood on Church St to witness the smiling faces and beautiful floats created by many of our local businesses. Even though Magic Hat (a local brewery) organizes the event, it is unquestionably a family affair and Magic Hat uses the event to raise funds and awareness for the Rape Crisis Center of Chittenden County.

So if you don’t have any plans this weekend, get out there!  Grab some beads!  Have some fun while you support a great cause!

Warning, this video and blog entry may induce severe hot chocolate craving. Watch at your own risk!

The weather keeps calling for snow here in VT and the sky is so dark at 10am that it makes you almost shiver. I guess that’s why the folks working at our factory store café are making tons of hot chocolate for people. And lucky for me, my desk is literally just yards from there so I can easily slip out for a nice little warmer and pick me up anytime. And that’s exactly what I did yesterday. A cup of hot chocolate just sounded yummy.

As I stood there waiting my turn, I watched as they made cup after cup for customers. Now, usually I order the Traditional or the Aztec but when a few people in a row ordered the New World Hot Chocolate, I took notice. I never realized how much chocolate goes into it or just how rich and thick it is. See, the New World Hot Chocolate is our darkest at 70% cocoa content. And what’s more is it’s actually pure ground chocolate as opposed to cocoa so it’s incredibly chocolatey.

So, while I watched them make up these cups of steaming hot chocolates, I realized they only offer them in a smaller size. When I asked why, they explained that it’s so rich, a small is really the perfect amount. After a few cups being made, I thought this might be something you’d like to watch. Seeing them steam the milk and chocolate, pour it out and add the homemade whipped cream just looked so good. With that, I pulled out my handy little video camera and taped it just for you. And if you aren’t craving a cup of hot chocolate after watching, you are superhuman.

By the way, for those of you on a diet or just simply watching your caloric intake, you can make any of our hot chocolate with skim milk and reduce the calories a little. Enjoy!

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Hot Chocolate - For My Peeps!

Posted on September 18, 2008 10:49 AM by Leann
I’ve been quietly complaining about the cold for, what, three weeks now? That sounds about right. Well, I don’t know if it was infectious or just inevitable but now I hear my friends complaining about it, too. Here in Vermont, it’s going to hit the low 30’s tonight. And it’s only September! I don’t mind being slightly miserable and depressed about the end of summer but I don’t like when my friends are. So, of course, I want to fix it. I’m a fixer. It’s what I do. It’s who I am. Yes, I’m a fixer.

Now, you’re asking - how do I fix their displeasure with the weather? Sure, I can’t make it be warmer and I certainly can’t take them all to the beach, though I’d certainly love to. But I can buy them a treat. Rule number one – it must be chocolate. Rule number two – it can’t destroy their daily calorie count in one fell swoop. With that being said, I’ve got it.

I’m going to give them each one of our new winter tins of Hot Chocolate. It’s our traditional hot chocolate and it’s in this adorable little tin with snowy winter scenes on it. There’s even an adorable little snowman on it. And since it’s only $8, they won’t get mad at me for spending money on them. I figure, you can never go wrong with hot chocolate. One serving has approximately 70 calories and less than a gram of fat so if you make it with skim or low fat milk, you’re pretty safe. I think even if you splurge and use whole milk, how bad can it be? It’s calories and fat from milk. You can also make it with soy or rice milk. (I’m not going to but you can.)

So, that’s my plan. A pre-winter treat to warm my friends – a gift tin of hot chocolate. And when the hot chocolate is gone, they can use the tin for something else.

Mayan Waffles - Cool Recipe

Posted on July 18, 2008 8:10 AM by Leann
So, coincidentally, just after I wrote yesterday about finding cool mentions of our products here and there, I get a Google alert about our Aztec Hot Chocolate. Well, I click on the link to TeamSugar and there’s not only what looks like a yummy recipe for these awesome sounding waffles but a very cool bit about our hot chocolate.

Considering it’s the weekend and we all love making breakfast on Sunday morning not to mention I said I was going to include cool blog mentions, I am encouraging, nee urging, you to go check out this recipe.

The recipe is called Mayan Waffles and it contains not only a little spice -hence the Mayan part - but chocolate too, which I believe makes it doubley Mayan, no? There are some other interesting ingredients in there to pique your curiosity and on top of it all, they’re vegan and can be made as pancakes in case you’ve misplaced your waffle iron.

In the recipe, they mention substituting our spicy Aztec Hot Chocolate for the regular hot chocolate. But there’s also vegan shaved chocolate listed so if I were making this, I’d use our Aztec Dark Chocolate bars  as they have cayenne, cinnamon and pumpkins seeds which would play very nicely with the other ingredients.

Check it out. It’s There are some fun links to other lifestyle pages there too that might be a fun thing to do while you wait for the caffeine to kick in.

Enjoy the waffles!
The last week or so has seen temps here in the northeast in the 80’s and 90’s. Some might think that’s too warm but I remember the sub-zero days of January and February only too well. And while I won’t say it’s too warm, I will admit it is, in fact, warm. Warm enough, actually, for a nice frozen drink. But what to make.

If it had been a work day, I would have popped into the café in our factory store and had a vanilla malt which the girls make perfectly for me, extra extra malt if you please! But it wasn’t. I was home with limited supplies in my freezer and even more limited energy for going out. And then I remembered the cold drink recipe one of our Chocolatiers had told me about. So simple and easily made with what I had in house. I had milk, ice and a variety of flavors of our Hot Chocolate Mix. Here it is:

Frozen Hot Chocolate
1 Cup Milk (don’t heat)
2 heaping Tablespoons Hot Chocolate Mix (or double the recommended amount)
1 Cup Ice

Add all to blender and mix until smooth. And voila!

So, first I started out using our Aztec Hot Chocolate. It’s great hot. I could only imagine it cold. I mixed it up and it was delicious. And being the weekend and my being just a few years above the legal drinking age (no comments please!) I opted for a little adult garnish in the form of Kahlua. It was the perfect accessory to my day. The warm spiciness of the Aztec Hot Chocolate mixed with the ice had a great cooling effect.

No matter how you make it – Aztec, Mocha, Traditional or one of our Dark Chocolate Hot Chocolates – they all make an awesome Frozen Hot Chocolate, with or without the spike. Give it a try and let me know what you think.


Old World Chocolate in my cookies?!

Posted on May 5, 2008 8:42 AM by Leann

I recently brought home a container of Old World Drinking Chocolate which is actually 54% dark chocolate shavings that you use to make hot chocolate. I have a roommate who loves hot chocolate and so far has enjoyed each of our flavors. But I noticed this container going untouched. Then he asked if I could bring him home some more hot chocolate. Confused by this, I asked what the problem was, why wasn’t he drinking it. He replied that he didn’t really understand how he was supposed to use it, even though the directions are on the back. It just looked a little different and he wanted what he was used to. No problem. I get it.

So, there I was with a container of lovely chocolate shavings and not sure what to do with them so this weekend, they became chocolate chip cookies. I was out of chocolate chips so I used them in their place and I have to be honest – I liked them better. They were more evenly distributed throughout the cookies and you didn’t end up with areas of tons of chips and then no chips. And the chocolate is really good, which never hurts. Now I’m thinking they can go in my pancakes, my tea breads, scones, even waffles. E-mail me if you want the recipe. And if you have an idea for using Old World Drinking Chocolate Shavings in your recipes, we’d love to hear about. Or maybe even send a picture!