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Compartes Chocolatier Taste of Beverly Hills Gourmet Food Festival

The official chocolatier at Food & Wine's Taste of Beverly Hills 2010. Watch Compartes Chocolatier Jonathan Grahm give you a quick tour of the festival and show off our contest winners -- hurry head to http://facebook.com/compartes to enter in this years ticket giveaway for tickets to the LA festival, we're giving away 6 pairs of tickets!


 
Compartes Chocolatier artisan chocolates made in Los Angeles with all natural organic ingredients, featured in magazines such as "W", "People", "Time", "US Weekly", "Bon Apetit", "Food and Wine" and much more was chosen to be the OFFICIAL chocolatier at the 1st annual "Taste of Beverly Hills" food festival. Here is a quick peek inside an LA foodie festival complete with tons of celebrities in attendance, celeb chefs and the best of the best of Los Angeles restaurants.

 

 
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Compartes Honey Peanut Butter Sea Salt and Fudge Brownies

Compartes Honey + Peanut Butter + Sea Salt and Fudge Brownies

Peanut-studded brownies, Compartes homemade-from-scratch peanut butter frosting and our luxury chocolate ganache...what better way to savor the PB-chocolate combo?!

Makes 30

INGREDIENTS
Recommendation:
Substitute bittersweet/semisweet chocolate with some of our 4oz 77% single-origin organic dark chocolate bars

Brownies

3/4 cup (1 1/2 sticks) butter (use salted for added flavor)
7 ounces bittersweet or semisweet chocolate, chopped (see our recommendation)
3 ounces unsweetened chocolate, chopped
3/4 cups sugar
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
4 large eggs
1 cup all purpose flour
1 cup roasted salted peanuts, coarsely chopped

 

Frosting & Ganache

3/4 cup Compartes Peanut Butter
1/2 cup (1 stick) butter, divided, room temperature
1/4 cup powdered sugar
1/8 teaspoon salt
1 tablespoon whole milk
1 teaspoon vanilla extract
7 ounces bittersweet or semisweet chocolate, chopped (see our recommendation)

 

PREPARATION

Brownies

Position rack in center of oven and preheat to 325°F. Line 13x9x2-inch metal baking pan with foil, leaving long overhang; butter foil.

Place 3/4 cup butter in heavy large saucepan. Add both chocolates; stir over low heat until smooth. Remove from heat. Whisk in sugar, vanilla, and salt, then eggs, 1 at a time. Fold in flour, then nuts. Spread in prepared pan. Bake until tester inserted into center comes out with moist crumbs attached, about 30 minutes. Place pan on rack; cool.

Frosting & Ganache

Using electric mixer, beat peanut butter and 1/4 cup butter in medium bowl to blend. Beat in powdered sugar and salt, then milk and vanilla. Spread frosting over brownies.

Stir chocolate and 1/4 cup butter in heavy small saucepan over low heat until smooth. Drop ganache all over frosting; spread to cover. Chill until set, about 1 1/2 hours. DO AHEAD Can be made 1 day ahead. Cover and keep chilled.

Using foil as aid, transfer brownie cake to work surface; cut into squares. Bring to room temperature; serve.

 

Recipe adapted from Bon Appetit

 
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