Cherry Chocolate Recipe - Kosher

 


Cherry Chocolate Recipe - Kosher 



🍒 

A rich, smooth kosher dark chocolate infused with sweet-tart dried cherries—perfect for gifting, dessert platters, or an elegant treat.

📋 Recipe Overview

  • Servings: 12

  • Yield: 1 standard 8x8-inch pan or 12 large bark pieces

  • Prep Time: 15 minutes

  • Cook Time: 5–10 minutes (melting only)

  • Total Time: 25–30 minutes (plus 30–45 minutes setting time)

  • Difficulty: Easy

  • Cooking Vessel: Double boiler (or heatproof bowl over saucepan), spatula, parchment-lined baking pan or chocolate mold

🛒 Ingredients (All Certified Kosher)

  • 12 oz (340 g) high-quality kosher dark chocolate (60–72% cacao), chopped

  • 1 cup (140 g) dried cherries (unsweetened or lightly sweetened), chopped if large

  • 1 teaspoon pure vanilla extract (optional)

  • 1 teaspoon coconut oil (optional, for smoother texture)

  • Pinch of kosher salt (optional, enhances flavor)

👩‍🍳 Instructions

  1. Prepare Pan:
    Line an 8x8-inch baking pan with parchment paper, leaving slight overhang for easy removal.

  2. Melt Chocolate:

    • Fill a saucepan with 1–2 inches of water and bring to a gentle simmer.

    • Place chopped chocolate in a heatproof bowl over the saucepan (do not let the bowl touch water).

    • Stir gently until fully melted and smooth.

    • Stir in coconut oil and vanilla (if using).

  3. Add Cherries:
    Remove from heat and fold in dried cherries evenly.

  4. Spread & Finish:
    Pour mixture into prepared pan and spread evenly with spatula.
    Sprinkle lightly with kosher salt if desired.

  5. Set:
    Let set at room temperature for 1–2 hours or refrigerate for 30–45 minutes until firm.

  6. Cut & Serve:
    Lift from pan using parchment. Break into rustic pieces or cut into squares.

🥗 Nutritional Information (Approximate Per Serving)

  • Calories: 190

  • Fat: 12g

  • Saturated Fat: 7g

  • Carbohydrates: 20g

  • Fiber: 3g

  • Sugar: 15g

  • Protein: 2g

  • Sodium: 15mg

(Values may vary depending on chocolate brand and cherry sweetness.)

🌿 Dietary Adaptations

  • Parve: Use parve-certified dark chocolate and ensure cherries contain no dairy additives.

  • Dairy: Use kosher dairy chocolate if preferred.

  • Vegan: Ensure chocolate is dairy-free and certified vegan.

  • Sugar-Free: Use sugar-free dark chocolate and unsweetened dried cherries.

  • Gluten-Free: Naturally gluten-free; confirm certification if needed.

💡 Tips & Troubleshooting

  • Chocolate Seized? A drop of water can cause seizing. If this happens, whisk in 1 teaspoon neutral oil slowly to smooth.

  • Blooming (white streaks)? Caused by temperature changes—still safe to eat. Prevent by cooling gradually.

  • Too Thick? Add ½ teaspoon coconut oil at a time while warm.

  • For Professional Finish: Temper chocolate instead of simple melting for glossy snap.

🍽 Serving Suggestions

  • Add to a Shabbat dessert platter

  • Serve with red wine or espresso

  • Chop and fold into kosher vanilla ice cream

  • Package in cellophane bags for Purim mishloach manot

📝 Notes

  • Tart cherries pair best with dark chocolate (70% cacao).

  • For extra texture, add toasted sliced almonds or pistachios.

  • Store in airtight container at cool room temperature for up to 2 weeks.

  • May be frozen up to 2 months.






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Apple Pie Spice Chocolate Recipe - Kosher

 



Apple Pie Spice Chocolate Recipe - Kosher



🍎 

A warm and comforting chocolate infused with classic apple pie spices like cinnamon, nutmeg, and allspice. Perfect for fall gatherings, holiday gifts, or a cozy treat.

📋 Recipe Overview

  • Servings: 12 pieces

  • Yield: One 8x8-inch pan or approximately 12 standard chocolate squares

  • Prep Time: 10 minutes

  • Cook Time: 10 minutes

  • Chill Time: 1–2 hours

  • Difficulty: Easy

  • Cooking Vessel: Double boiler (or heatproof bowl over saucepan), 8x8-inch parchment-lined pan or chocolate molds

🛒 Ingredients (All Certified Kosher)

  • 12 oz high-quality kosher-certified semi-sweet chocolate (or dark chocolate for pareve)

  • 1 tablespoon coconut oil (optional, for smoother texture)

  • 1 teaspoon ground cinnamon

  • ¼ teaspoon ground nutmeg

  • ¼ teaspoon ground allspice

  • ⅛ teaspoon ground cloves

  • ½ teaspoon pure vanilla extract (kosher-certified)

  • 2 tablespoons finely diced dried apples (optional)

  • Pinch of kosher salt

  • Optional topping: light sprinkle of turbinado sugar

👩‍🍳 Instructions

  1. Prepare the Pan:
    Line an 8x8-inch baking dish with parchment paper, leaving overhang for easy removal.

  2. Melt the Chocolate:
    In a double boiler over low heat, melt the chocolate and coconut oil, stirring frequently until smooth. Do not allow water to touch the chocolate.

  3. Add Spices:
    Remove from heat. Stir in cinnamon, nutmeg, allspice, cloves, vanilla extract, and kosher salt. Mix thoroughly to evenly distribute the spices.

  4. Add Apples (Optional):
    Fold in finely diced dried apples for texture and flavor bursts.

  5. Pour & Set:
    Pour mixture into prepared pan. Smooth with a spatula. Sprinkle lightly with turbinado sugar if desired.

  6. Chill:
    Refrigerate for 1–2 hours or until fully set.

  7. Slice & Serve:
    Lift from pan using parchment overhang. Cut into 12 squares.

🥗 Nutritional Information (Approximate per Serving)

  • Calories: 165

  • Fat: 11g

  • Saturated Fat: 7g

  • Carbohydrates: 16g

  • Sugar: 14g

  • Fiber: 2g

  • Protein: 2g

  • Sodium: 15mg

Values vary based on chocolate brand and add-ins.

🥑 Dietary Adaptations

  • Pareve: Use dairy-free chocolate and coconut oil.

  • Dairy: Substitute coconut oil with 1 tablespoon butter.

  • Vegan: Ensure chocolate is dairy-free and vanilla extract is alcohol-based kosher-certified.

  • Sugar-Free: Use sugar-free chocolate and omit turbinado sugar.

  • Gluten-Free: Naturally gluten-free; confirm dried apples are processed in a GF facility.

💡 Tips & Troubleshooting

  • Chocolate Seizing? Avoid moisture. If chocolate thickens, stir in ½ teaspoon warm oil.

  • Too Strong Spice Flavor? Reduce cloves to a pinch; cloves are potent.

  • Want a Stronger Apple Flavor? Add ¼ teaspoon apple extract (kosher-certified).

  • Shiny Finish: Temper the chocolate for a professional snap and sheen.

🍽 Serving Suggestions

  • Serve alongside hot apple cider or coffee.

  • Package in parchment and twine for holiday gifting.

  • Crumble over vanilla ice cream.

  • Pair with sharp cheddar for a sweet-savory twist.

📝 Notes

  • This chocolate captures the warmth of classic apple pie in candy form.

  • Adjust spice levels to personal preference.

  • Store in an airtight container at room temperature for up to 1 week or refrigerate for 2 weeks.

  • Best served slightly below room temperature for optimal texture and flavor release.







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How to reclaim identity in Christ from feelings of failure

 


How to reclaim identity in Christ from feelings of failure




February 23, 2026~Qeliq"How to reclaim identity in Christ from feelings of failure"

You may not remember when the label of failure first appeared. But you likely feel its weight in moments of doubt. This affirmation book was written to address that burden.

Each affirmation counters the lie with truth found in Jesus. The language is clear and intentional. It is designed for daily repetition. Over time, truth replaces fear. Download the printable and begin that shift today.


CTA: 👉 Replace fear with truth—download now.


Hashtags:       

.

10 Affirmations Countering The Label, Failure – Release False Labels – Reclaim Your Identity In Jesus – Heal From Self-Defeating Talk – Printable Book

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Vanilla Bean Chocolate Recipe - Kosher

 


Vanilla Bean Chocolate Recipe - Kosher 




Overview

Servings: 12
Yield: About 1 pound (16 ounces) chocolate (approximately 12 bars or 24 squares)
Prep Time: 15 minutes
Cook Time: 10 minutes
Cooling Time: 30–60 minutes
Difficulty: Easy
Cooking Vessel: Double boiler (or heatproof bowl over saucepan), silicone spatula, chocolate mold or parchment-lined baking sheet

Ingredients (All Certified Kosher)

  • 16 ounces high-quality kosher dark or semi-sweet chocolate (chopped)

  • 1 whole kosher-certified vanilla bean (or 1½ teaspoons pure kosher vanilla bean paste)

  • 1 tablespoon kosher pareve cocoa butter (optional, for smoother texture)

  • Pinch of kosher salt (optional, enhances flavor)

Instructions

1. Prepare the Vanilla

  • Split the vanilla bean lengthwise using a sharp knife.

  • Scrape out the seeds with the back of the knife. Set aside.

2. Melt the Chocolate

  • Fill the bottom of a double boiler with 1–2 inches of water and bring to a gentle simmer.

  • Place chocolate (and cocoa butter, if using) in the top bowl.

  • Stir gently until fully melted and smooth. Avoid water contact.

3. Add Vanilla

  • Remove from heat.

  • Stir in the vanilla seeds (or vanilla paste) and salt.

  • Mix thoroughly to distribute evenly.

4. Mold & Set

  • Pour melted chocolate into molds or spread evenly onto parchment.

  • Tap molds gently to remove air bubbles.

  • Let set at room temperature for 1–2 hours or refrigerate 30–60 minutes until firm.

5. Unmold & Store

  • Remove from molds.

  • Store in an airtight container at cool room temperature for up to 2 weeks.

Nutritional Information (Approximate per serving)

  • Calories: 170

  • Fat: 12g

  • Saturated Fat: 7g

  • Carbohydrates: 14g

  • Sugar: 11g

  • Protein: 2g

  • Fiber: 2g

  • Sodium: 5mg

(Nutritional values will vary depending on chocolate brand used.)

Dietary Adaptations

  • Dairy-Free (Pareve): Use certified pareve dark chocolate.

  • Vegan: Ensure chocolate and vanilla paste are vegan-certified.

  • Sugar-Free: Substitute with kosher sugar-free chocolate.

  • Low-Sodium: Omit added salt.

  • Gluten-Free: Naturally gluten-free; verify certifications.

Tips & Troubleshooting

  • Chocolate Seizing: If chocolate becomes grainy, a drop of warm cocoa butter may help smooth it. Avoid adding water.

  • Bloom (White Streaks): Caused by temperature fluctuations. Safe to eat but avoid refrigeration after setting.

  • Stronger Vanilla Flavor: Allow melted chocolate to sit 2–3 minutes after adding seeds before molding.

  • Shiny Finish: Proper tempering improves snap and gloss (optional advanced step).

Serving Suggestions

  • Break into rustic shards for elegant dessert boards.

  • Pair with fresh berries and espresso.

  • Shave over pareve whipped topping or dairy-free ice cream.

  • Package in decorative bags for kosher holiday gifts.

Notes

  • Use high-quality vanilla beans for the best aromatic flavor.

  • Madagascar vanilla beans provide a classic creamy profile; Tahitian beans offer floral notes.

  • Always check kosher certification symbols on chocolate and flavoring products.

  • This recipe works beautifully as a base for adding nuts, dried fruit, or spices.






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Maple Chocolate Recipe - Kosher

 


Maple Chocolate Recipe - Kosher 




Servings: 12 pieces
Yield: ~12 small chocolate squares (1 oz each)
Prep Time: 15 minutes
Cook Time: 10 minutes
Difficulty: Easy
Cooking Vessel: Double boiler or heatproof bowl over saucepan, silicone chocolate molds or parchment-lined tray

Ingredients

  • 8 oz (225 g) kosher-certified dark chocolate (at least 70% cocoa)

  • 2 tbsp pure maple syrup (kosher-certified)

  • 1 tbsp coconut oil (optional, kosher)

  • 1/4 tsp kosher salt

  • 1 tsp vanilla extract (kosher-certified)

  • Optional toppings: chopped nuts, sea salt flakes, or cocoa nibs

Instructions

  1. Prepare the chocolate: Chop the dark chocolate into small, even pieces. This ensures smooth melting.

  2. Set up the double boiler: Fill a saucepan with 1–2 inches of water and bring to a gentle simmer. Place a heatproof bowl on top, ensuring it doesn’t touch the water.

  3. Melt the chocolate: Add the chopped chocolate and coconut oil to the bowl. Stir frequently until fully melted and smooth.

  4. Add maple syrup & flavor: Remove from heat. Stir in maple syrup, vanilla extract, and salt until fully incorporated.

  5. Pour into molds: Carefully pour the mixture into silicone molds or onto a parchment-lined tray. Smooth the tops with a spatula.

  6. Add toppings (optional): Sprinkle with nuts, sea salt, or cocoa nibs if desired.

  7. Set the chocolate: Refrigerate for 30–60 minutes, or until firm.

  8. Serve & store: Pop chocolates out of molds and store in an airtight container in the refrigerator for up to 2 weeks.

Nutritional Information (per 1 oz / 28 g serving)

  • Calories: 150 kcal

  • Fat: 10 g

  • Saturated Fat: 6 g

  • Carbohydrates: 14 g

  • Sugars: 12 g

  • Protein: 2 g

  • Fiber: 2 g

Dietary Adaptations

  • Vegan: Use vegan dark chocolate (dairy-free) and maple syrup.

  • Nut-Free: Avoid adding nuts or use seeds (pumpkin or sunflower).

  • Low-Sugar: Use unsweetened chocolate and reduce maple syrup to 1 tsp, adding a touch of liquid stevia if desired.

Tips & Troubleshooting

  • Avoid overheating chocolate: Chocolate burns easily. Remove from heat as soon as it’s melted.

  • Smooth texture: Add 1 tsp coconut oil or cocoa butter to improve shine and texture.

  • Storage: Chocolate can bloom (white streaks) if temperature fluctuates; this doesn’t affect taste.

Serving Suggestions

  • Serve as a sweet treat with coffee or tea.

  • Chop and sprinkle over oatmeal, yogurt, or ice cream.

  • Package as gifts in decorative boxes or wrap in parchment for a homemade touch.

Notes

  • Pure maple syrup pairs beautifully with dark chocolate, offering a subtle caramel-like sweetness.

  • For an extra flavor twist, try adding a pinch of cinnamon, cardamom, or smoked sea salt.

  • Use kosher-certified ingredients to maintain kosher compliance, especially chocolate, maple syrup, and vanilla extract.






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Pistachio Chocolate Recipe - Kosher

 


Pistachio Chocolate Recipe - Kosher




Servings: 12
Yield: About 12 pieces (1-inch squares each)
Prep Time: 15 minutes
Cook Time: 10 minutes (plus cooling)
Difficulty: Medium
Cooking Vessel: Double boiler or heatproof bowl over a saucepan

Ingredients

  • 200 g (7 oz) kosher dark chocolate (70% cocoa)

  • 50 g (1.75 oz) unsalted roasted pistachios, shelled and chopped

  • 1 tbsp kosher coconut oil (optional, for smoother chocolate)

  • 1 tsp kosher vanilla extract

  • Pinch of kosher salt

  • Optional: 10 g (0.35 oz) pistachio dust or finely chopped pistachios for garnish

Instructions

  1. Prepare the pistachios:
    Chop the roasted pistachios into small pieces. Set aside some for garnish if desired.

  2. Melt the chocolate:

    • Set up a double boiler: fill a saucepan with a few inches of water, bring to a simmer, and place a heatproof bowl on top (bowl should not touch the water).

    • Add the chocolate and coconut oil to the bowl. Stir continuously until fully melted and smooth.

  3. Add flavorings:
    Remove the bowl from heat. Stir in vanilla extract and a pinch of salt.

  4. Mix in pistachios:
    Fold the chopped pistachios into the melted chocolate evenly.

  5. Pour and set:

    • Line a small baking dish (6x6 inches / 15x15 cm) with parchment paper.

    • Pour the chocolate mixture into the dish and spread it evenly.

    • Sprinkle reserved pistachios or pistachio dust on top for decoration.

  6. Cool and cut:
    Let the chocolate set at room temperature for 1–2 hours or in the refrigerator for 30–45 minutes.
    Once set, lift out the parchment paper and cut into squares.

Nutritional Information (per piece, 12 pieces total)

  • Calories: 130 kcal

  • Fat: 10 g

  • Saturated Fat: 3 g

  • Carbohydrates: 9 g

  • Sugar: 6 g

  • Protein: 3 g

  • Fiber: 2 g

Dietary Adaptations

  • Vegan: Use vegan dark chocolate and coconut oil.

  • Nut-Free Version: Replace pistachios with roasted pumpkin seeds (ensure kosher certification).

  • Sugar-Free: Use a kosher-certified sugar-free chocolate alternative.

Tips & Troubleshooting

  • Avoid seizing: Ensure no water gets into the chocolate while melting. Even a few drops can cause it to seize.

  • Smooth chocolate: Adding coconut oil helps achieve a glossy finish and easier pouring.

  • Even distribution: Stir pistachios gently to avoid breaking them too much.

  • Storage: Keep in an airtight container at room temperature for up to 2 weeks or in the fridge for 1 month.

Serving Suggestions

  • Serve as a dessert platter piece with coffee or tea.

  • Crumble over ice cream or yogurt for a pistachio-chocolate topping.

  • Package in small boxes or bags as a kosher gift treat.

Notes

  • For a more decadent version, layer white chocolate and dark chocolate with pistachios.

  • You can lightly toast pistachios in a dry pan to enhance their flavor.

  • Ensure all ingredients, especially chocolate, are certified kosher.






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Cinnamon Chocolate Recipe - Kosher

 


Cinnamon Chocolate Recipe - Kosher 




Servings: 8
Yield: ~16 pieces
Prep Time: 15 minutes
Cook Time: 10 minutes
Difficulty: Easy
Cooking Vessel: Double boiler or heatproof bowl & saucepan

Ingredients

  • 8 oz (225 g) kosher dark chocolate, 60–70% cacao

  • 2 tsp ground cinnamon (or adjust to taste)

  • 1/4 tsp kosher salt

  • 1 tsp pure vanilla extract

  • Optional toppings: crushed nuts, cinnamon sugar, or cocoa powder

Instructions

  1. Prepare your workspace: Line a baking sheet with parchment paper.

  2. Melt the chocolate:

    • Using a double boiler, place the chocolate in a heatproof bowl over simmering water.

    • Stir gently until fully melted and smooth. Avoid letting water touch the chocolate.

  3. Add flavorings:

    • Stir in the ground cinnamon, salt, and vanilla extract until fully incorporated.

  4. Pour and spread:

    • Pour the chocolate mixture onto the prepared baking sheet.

    • Use a spatula to spread it evenly to your desired thickness (~1/4 inch).

  5. Optional toppings:

    • Sprinkle crushed nuts, cinnamon sugar, or extra cocoa powder on top before setting.

  6. Set the chocolate:

    • Refrigerate for 30–45 minutes or until fully hardened.

  7. Break or cut:

    • Once set, break into pieces or cut into squares.

  8. Serve and enjoy:

    • Store in an airtight container at room temperature for up to 2 weeks, or refrigerate for longer shelf life.

Nutritional Information (per piece, ~16 pieces)

  • Calories: 110

  • Fat: 7 g

  • Saturated Fat: 4 g

  • Carbohydrates: 10 g

  • Sugars: 8 g

  • Fiber: 2 g

  • Protein: 1 g

(Values approximate; vary with chocolate brand.)

Dietary Adaptations

  • Vegan: Use certified kosher vegan dark chocolate.

  • Sugar-free: Substitute with sugar-free chocolate.

  • Nut-free: Omit nuts from toppings.

Tips & Troubleshooting

  • Chocolate seizing: If chocolate becomes grainy, add a teaspoon of neutral oil or coconut oil to smooth it.

  • Cinnamon intensity: Adjust cinnamon to taste; start with 1 tsp and add more gradually.

  • Melting chocolate: Avoid direct heat to prevent burning. A gentle double boiler works best.

  • Storage: Keep away from humidity to avoid blooming (white streaks).

Serving Suggestions

  • Pair with fresh fruit like oranges or berries.

  • Use as a chocolate bark topping for cakes or cookies.

  • Break into shards and serve with coffee or tea.

Notes

  • This recipe is versatile; you can experiment by adding cardamom, chili flakes, or a pinch of sea salt for variation.

  • Using high-quality chocolate enhances flavor; the cinnamon complements rather than overpowers.






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Matcha Green Tea Chocolate Recipe - Kosher

 


Matcha Green Tea Chocolate Recipe - Kosher




Servings: 12 small squares
Yield: ~12 pieces (about 2 inches each)
Prep Time: 15 minutes
Cook Time: 10 minutes (melting + tempering)
Difficulty: Medium
Cooking Vessel: Double boiler or heatproof bowl + saucepan

Ingredients

  • 200 g (7 oz) kosher-certified white chocolate, chopped

  • 1 tsp culinary-grade matcha green tea powder (adjust to taste)

  • 1 tsp coconut oil (optional, for smoother texture)

  • 1/4 tsp fine kosher salt

  • Optional toppings: toasted sesame seeds, dried cranberries, or crushed pistachios

Instructions

  1. Prepare your workspace: Line a small baking tray or chocolate mold with parchment paper or silicone molds.

  2. Melt the chocolate: In a double boiler or heatproof bowl over simmering water, melt the chopped white chocolate gently, stirring frequently. Avoid water splashes to prevent seizing.

  3. Add coconut oil: Stir in coconut oil (optional) to make the chocolate smoother and glossier.

  4. Mix in matcha: Sift matcha powder to avoid clumps and fold it into the melted chocolate until evenly distributed. Add salt to enhance flavor.

  5. Pour into molds: Pour the matcha chocolate mixture into the prepared molds or tray, spreading it evenly with a spatula.

  6. Optional toppings: Sprinkle sesame seeds, pistachios, or dried cranberries on top while the chocolate is still soft.

  7. Set chocolate: Chill in the refrigerator for 20–30 minutes or until firm.

  8. Serve: Remove from molds or break into squares. Keep stored in an airtight container in a cool place or refrigerator.

Nutritional Information (per piece, approx.)

  • Calories: 95 kcal

  • Fat: 6 g

  • Saturated Fat: 4 g

  • Carbohydrates: 9 g

  • Sugars: 8 g

  • Protein: 1 g

  • Fiber: 0.3 g

(Values vary based on chocolate brand and toppings.)

Dietary Adaptations

  • Dairy-free/Vegan: Use kosher-certified vegan white chocolate.

  • Sugar-free: Use a sugar-free white chocolate alternative.

  • Nut-free: Avoid nut toppings; sesame seeds or dried fruits are safe.

Tips & Troubleshooting

  • Avoid overheating: Chocolate burns easily. Melt slowly over low heat.

  • Clumpy matcha: Always sift matcha powder before adding.

  • Seized chocolate: If water gets into the chocolate, stir in a small amount of coconut oil to rescue it.

  • Glossy finish: Tempering chocolate ensures shine and a firm snap. For small batches, chilling after melting is sufficient.

Serving Suggestions

  • Serve as a snack or dessert at afternoon tea.

  • Pair with green tea, jasmine tea, or a light coffee.

  • Break into small shards and add to yogurt, ice cream, or baked goods for a matcha twist.

Notes

  • Adjust matcha intensity to your taste; ceremonial-grade matcha has a stronger, more vegetal flavor.

  • White chocolate complements the slightly bitter matcha perfectly.

  • This chocolate keeps for 2–3 weeks if stored properly in a cool, dry place.





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