1
Premium ingredients for exceptional
chocolate drinks and desserts
With over 150 years of experience crafting premium chocolate from bean to bar in Northern
California, Ghirardelli
®
Chocolate is trusted by chefs and consumers to deliver quality and flavor.
A full line of sauces, powders and chocolate, combined with 93% national brand
awareness*
, makes Ghirardelli the perfect choice for creating exceptional desserts,
coffee drinks, milkshakes, smoothies and hot cocoa.
A reputation for rich, intense flavors means consumers overwhelmingly prefer to order
Ghirardelli branded products in restaurants and cafés across numerous categories.
Make products your customers will crave by using Ghirardelli ingredients. Qualifying products
may proudly bear the Ghirardelli name with our “Made With Ghirardelli” program.
Source: Relevation Research, January 2011
*Ipsos Chocolate Consumer Monitor, 1001 Consumers, January 2010
3
Sauces
An incredibly versatile product, Ghirardelli sauces add rich and intense flavors
when used as an ingredient or topping. With a wide range of package sizes
and flavors they are perfect for:
• Coffee Drinks
• Milkshakes
• Ice Cream/Yogurt Toppings
• Cocktails
• Dessert Toppings
An industry standard for specialty coffee, Ghirardelli’s sauces are preferred
over competitor brands when tasted in a mocha.
A higher cocoa content vs. competitor products, and the addition of
Ghirardelli chocolate liquor, makes Ghirardelli’s chocolate sauce thicker with
a richer, true chocolate flavor. It’s the perfect topping for desserts or
beverages as well as the ideal product for decorating glassware and plates.
Available sizes: Large pump bottles, squeeze bottles.
Flavors include: Black Label Chocolate, Sweet Ground Chocolate, Caramel and White Chocolate.
Sweet Ground Chocolate
For over 150 years consumers and chefs have used Ghirardelli Sweet Ground
Chocolate to create decadent hot cocoa, coffee drinks and baked goods.
Sweet Ground Chocolate and Cocoa:
The classic combination of premium
cocoa powder, sugar, chocolate liquor and vanilla.
Sweet Ground White Chocolate:
Recognized throughout the specialty coffee
industry as the standard for the perfect rich and smooth white mocha.
Suggested uses include:
• Specialty Coffee Drinks
• Hot Chocolate
• Pre-mix for sauces
• Ingredient base for baked goods
5
Frappé - Iced Blended Beverage Mix
The rich flavor of Ghirardelli frappé is recognized by consumers
and baristas as the premium choice for blended beverages. Perfect
as a base for fruit smoothies or for more indulgent coffee drinks.
A dairy base provides a rich, creamy flavor whether adding water,
milk or coffee and is formulated to not separate after blending.
Double Chocolate Frappé:
The intense chocolate
flavor Ghirardelli is famous for.
Classic White Frappé:
The perfect base flavor for
adding espresso, fruit or other flavorings.
Customize Ghirardelli frapp
é
mix with fruit juice, chocolate chips or
other flavorings to create a signature drink.
Double Chocolate Hot Cocoa
This water soluble hot cocoa consistently beats competitors in taste tests because of its rich, real
chocolate flavor. Available in single serve packets as well as two pound bags for use in hot cocoa or
granita machines. Can be served hot or used as a base for decadent iced blended beverages.
An ideal product for:
• Coffee Shops
• Outdoor Stadiums
• Ski Resorts/Ice Skating Rinks
• Hotels
• Restaurants & Bars
• Office Coffee Services
• Convenience Stores
Either hot or as an iced blended beverage base, Ghirardelli’s Double Chocolate Hot Cocoa provides
a decadent chocolate experience from a brand that consumers trust and value.
7
Barista Dark Chocolate Mini Chips
Created especially for baristas looking to offer an intense
chocolate experience, Ghirardelli Barista Dark Chocolate
Mini Chips are the perfect way to differentiate your mocha
from the crowd. Taste the difference real chocolate makes
when you steam these chips with milk for an intense, velvety
chocolate experience.
With their small size and smooth texture these chips are
perfect for:
• Mochas
• Drinking Chocolate/Hot Cocoa
• Milkshake Mix-Ins
• Sundae Toppings
• Beverage Toppings
• Bakery Decorating
Use Ghirardelli Barista Dark Chocolate Mini Chips to develop your own signature beverage or topping
.
Chocolate Chips
For 150 years consumers and chefs have trusted the quality and flavor of America’s oldest premium
chocolate manufacturer.
Made from select cocoa beans that meet Ghirardelli’s strict quality criteria, Ghirardelli chocolate chips
are available in a wide variety of sizes, cacao percentages, blends and flavor profiles to meet all your
chocolate needs. Specifically blended to melt beautifully for ease of use, Ghirardelli chocolate chips
are ideal for:
• Cookies
• Cakes
• Frosting
• Ganache
• Toppings
9
Cocoa Powder
With a variety of fat contents, colors and flavors Ghirardelli cocoa powder is the perfect way to give
your baked goods or chocolate products the classic intense chocolate flavor of Ghirardelli.
Ideal for:
• Baking
• Smoothie Bases
• Yogurt/Ice Cream Bases
• Beverages
To guarantee quality all Ghirardelli Dutch Processed cocoa is nib alkalized for better flavor and greater
control over the manufacturing process. Available in:
• Dutch Processed 10-12%
• Dutch Processed 15-17%
Made with Ghirardelli
Put the power of the Ghirardelli brand to work for your restaurant, bakery or
coffee shop with the “Made With Ghirardelli” program.
Consumers trust Ghirardelli Chocolate to deliver flavor and quality and will
pay an average of 9.5% more for products made with Ghirardelli ingredients.
This contractual program is free of charge and allows you to place the
Ghirardelli logo on your menu, packaging or POS alongside approved items
that use Ghirardelli as an ingredient.
Contact a regional or national account
manager for more information.
80%
70%
60%
50%
40%
30%
20%
10%
0%
Percentage of consumers willing to pay more for
Made With Ghirardelli items.
Frappé
Mocha
Hot
Chocolate
Milkshake
Chocolate
Cheesecake
Chocolate
Sundae
Brownie
Chocolate
Chip Cookie
Chocolate
Martini
12%
10%
8%
6%
4%
2%
0%
Percentage dollar increase consumers will
pay for Made With Ghirardelli items.
Frappé
Mocha
Hot
Chocolate
Milkshake
Chocolate
Cheesecake
Chocolate
Sundae
Brownie
Chocolate
Chip Cookie
Chocolate
Martini
Source: Relevation Research, January 2011
Source: Relevation Research, January 2011
11
Ghirardelli
®
Chocolate Company
Powders, Sauces, Chocolate & Cocoa
Sauce
7 47599
62051
Dairy
12
6 / 89.4 oz.
White Chocolate Sauce
36.3
1.0088
40
10 x 4
15.81 x
10.44
x 10.56
7 47599
62052
Dairy
9
6 / 87.3 oz.
Sweet Ground Chocolate Sauce
35.8
1.0088
40
10 x 4
15.81 x
10.44
x 10.56
7 47599
62053
Dairy
12
6 / 90.4 oz.
Caramel Sauce
36.4
1.0088
40
10 x 4
15.81 x
10.44
x 10.56
7 47599
62057
Dairy
12
6 / 87.3 oz.
Black Label Chocolate Sauce
35.3
1.0088
40
10 x 4
15.81 x 10.44 x 10.56
7 47599
99202
N/A
N/A
18/pk. case
Blue/Gold Sauce Pumps - 18ct. Bulk
5.54
1.2294
45
9 x 5
15.125 x 12.625 x 11.125
Individually Wrapped
7 47599
61282
Dairy
12
12/16 oz.
Black Label Chocolate Sauce
13.6
.3411
115
23 x 5
10.06 x 7.75 x 7.56
7 47599
61283
Dairy
12
12/17 oz.
Caramel Sauce
14.3
.3411
115
23 x 5
10.06 x 7.75 x 7.56
7 47599
61284
Dairy
12
12/17 oz.
White Chocolate Sauce
14.3
.3411
115
23 x 5
10.06 x 7.75 x 7.56
Ground Chocolate
7 47599
62028
Parve
24
30 lb.
Sweet Ground Chocolate & Cocoa
32
0.8539
48
12 x 4
14 x 11.88 x 8.88
7 47599
62030
Parve
24
10 lb.
Sweet Ground Chocolate & Cocoa
10.7
0.2891
140
20 x 7
10.38 x 8.38 x 5.75
7 47599
62023
Parve
24
6/3 lb.
Sweet Ground Chocolate & Cocoa
25.5
0.7216
50
10 x 5
16 x 10.75 x 7.25
7 47599
62031
Dairy
18
25 lb.
Sweet Ground White Chocolate
26.3
0.6739
48
12 x 4
11.38 x 11.38 x 9
7 47599
62029
Dairy
18
10 lb.
Sweet Ground White Chocolate
10.7
0.2460
140
20 x 7
10.38 x 8.38 x 5.25
7 47599
62038
Dairy
18
6/3.12 lb.
Sweet Ground White Chocolate
25.5
0.7216
50
10 x 5
16 x 10.75 x 7.25
Hot Cocoa
7 47599
62012
Dairy
18
4/2 lb. pch.
Double Chocolate Premium Hot Cocoa
8.7
0.2909
135
15 x 9
11.94 x
9.63 x 4.38
7 47599
62083
Dairy
18
6/15ct./1.5 oz. pkt.
Double Chocolate Premium Hot Cocoa
10.7
.7637
63
9 x 7
16.13 x 13.50 x 6.06
Frappé
7 47599
66200
Dairy
18
6/3.12 lb.
Double Chocolate Frappé
20.1
0.7216
50
10 x 5
16 x 10.75 x 7.25
7 47599
66201
Dairy
18
6/3.12 lb.
Classic White Frappé
20.1
0.7216
50
10 x 5
16 x 10.75 x 7.25
7 47599
66202
Dairy
18
10 lb.
Double Chocolate Frappé
10.6
0.2544
140
20 x 7
10.31 x 8.31 x 5.13
7 47599
66203
Dairy
18
10 lb.
Classic White Frappé
10.6
0.2544
140
20 x 7
10.31 x 8.31 x 5.13
Chocolate and Cocoa
7 47599
64102
Dairy
24
10 lb. box
Barista Dark Chocolate Mini Chips 10,000 ct.
10.5
0.3049
136
17 x 8
11.38 x 9.50 x 4.88
7 47599
64104
Dairy
12
10 lb. box
Classic White Chips, 1000 per lb.
10.5
0.2891
140
20 x 7
10.38 x 8.38 x 5.75
7 47599
63116
Dairy
24
25 lb. box
Semi-Sweet Chips, 1000 per lb.
26.1
0.7917
45
9 x 5
17.56 x 10.56 x 7.38
7 47599
64250
Dairy
24
25 lb. box
Semi-Sweet Chips, 4000 per lb.
26.1
0.7917
45
9 x 5
17.56 x 10.56 x 7.38
7 47599
69069
Parve
36
25 lb. box
Sunrise; 15-17% Fat; Ph — 7.5
26.5
1.180
33
11 x 3
13.88 x 12 x 12.25
7 47599
69072
Parve
36
25 lb. box
Superior; 10-12% Fat; Ph — 6.8
26.5
1.180
33
11 x 3
13.88 x 12 x 12.25
Lead Digit
& Mfg. No.
UPC
code
Kosher
Dairy
or
Parve
Shelf
Life in
Months
Case
Weight
(LBS.)
Case
Cube
Cases
Per
Pallet
Case
Pattern
Case
Dimensions
LxWxH (inches)
Pack
Size
Item Name & Description
Sauces
Iced Blended
Powders
Chips
Beverages
BREAKFAST
LUNCH
SNACK
DINNER
Ghirardelli
Recipes
Premium, Versatile, Indulgent
Each Ghirardelli product is designed for multiple uses throughout
your kitchen, café or bakery. This flexibility guarantees a wide array
of uses for each item across multiple day parts.
The following recipes showcase the versatility of Ghirardelli
products throughout the day. For additional assistance contact
us to speak with one of our beverage or chocolate experts.
13
Did you know?
72% of consumers indicate a
willingness to pay more for a
“Made With Ghirardelli” item.*
Breakfast
With products designed for beverages and baking, Ghirardelli is the perfect choice
for creating an indulgent breakfast menu. Whether you’re serving a sit down
breakfast or your customers grab beverages and items for on the go, Ghirardelli
products will entice your customers with decadent flavors to start their day.
Delicious beverages are easy with Ghirardelli sauces and frappé mixes while sweet
ground powders and chips make exceptional pancakes, muffins and scones.
• Hot Drinks
• Smoothies
• Muffins/Pancakes/Scones/Bread
*Source: Relevation Research, January 2011
Hot Chocolate
4 Tbsp
Sweet Ground Chocolate and Cocoa or
Sweet Ground White Chocolate
8-10 oz
Hot Milk
Combine and stir.
Classic Mocha with Powder
3 Tbsp
Sweet Ground Chocolate & Cocoa or
Sweet Ground White Chocolate
10 oz
Steamed Milk
1-2 shots
Espresso
Pour espresso into a 12 oz mug. Combine powder and milk in
steam pitcher and steam thoroughly until the powder is fully
dissolved. Pour the steamed milk mixture over the espresso.
Classic Mocha with Sauce
1.5 oz
Chocolate or White Chocolate Sauce
1-2 shots
Espresso
8-10 oz
Steamed Milk
Combine sauce and espresso in a 12 oz mug. Stir until well
combined. Pour steamed milk into mug. Top with froth from
steamed milk and drizzle with additional Chocolate Sauce.
Dark Chocolate Premium Mocha
4 Tbsp
Barista Dark Chocolate Mini Chips
6 oz
Milk
1-2 shots
Espresso
Place 4 tablespoons Barista Dark Chocolate Mini Chips
and 6 oz milk in a metal pitcher and steam gently to 135 – 140
degrees. Add 1 – 2 shots of espresso. Top with whipped
cream and sprinkle with additional Barista Dark Chocolate
Mini Chips.
Unsweetened Mocha
3 Tbsp
Unsweetened Cocoa Powder
8-10 oz
Steamed Milk
1-2 shots
Espresso
Combine cocoa powder and milk in steam pitcher and steam
thoroughly until the powder is fully dissolved. Pour espresso
into a 12oz mug and top with steamed milk and cocoa mixture.
Caramel Mocha
1 oz
Chocolate Sauce
1 oz
Caramel Sauce
1-2 shots
Espresso
8-10 oz
Steamed Milk
Combine sauce and espresso in a 12 oz mug and stir. Pour
steamed milk into the mug and top with frothed milk. Drizzle
with additional caramel and chocolate sauce if desired.
Mocha Diablo
1.5 oz
Chocolate Sauce
8-10 oz
Steamed Milk
2 shots
Espresso
Cinnamon
Chipotle Powder
Combine espresso with 1.5 oz of Chocolate Sauce and
a small pinch of Chipotle Powder in a 10oz latte cup. Add
a dash of cinnamon and pour steamed milk over the top.
Salted Caramel White
Chocolate Mocha
2 shots
Espresso
8 oz
Steamed Milk
½ oz
White Chocolate Sauce
1.5 oz
Caramel Sauce
2 Tbsp
Sweetened Whipped Cream
1 pinch
Sea Salt
Stir White Chocolate Sauce and 1 oz of Caramel Sauce into the
steamed milk. Pour espresso into tall latte cup and layer on the
steamed milk, then the whipped cream. Drizzle the top with
whipped cream, the remaining caramel and sprinkle with sea
salt.
Ginger Mocha
2 shots
Espresso
8 oz
Steamed milk
1.5 oz
Chocolate Sauce
1 tspn
Ginger Powder
In a 12 oz cup add Chocolate Sauce and ginger. Brew espresso
into the same cup. Pour steamed milk ¼ of the way up the
cup and stir together espresso, chocolate and ginger. Pour the
remaining steamed milk into the cup. Top with a drizzle of
Chocolate Sauce and a sprinkle of ginger powder.
Black and White Mocha
½ oz
Chocolate Sauce
1 oz
White Chocolate Sauce
1-2 Shots
Espresso
8 oz
Steamed Milk
Combine sauces and espresso in a 12 oz mug. Stir until well
combined. Pour steamed milk into mug then top with froth
from milk. Sprinkle with cocoa or drizzle with additional
chocolate sauce.
Hot Drinks
Ghirardelli powders and sauces were designed specifically for the specialty coffee industry. Our wide range of
beverage products provides the flexibility to make countless hot drinks with just a few Ghirardelli ingredients.
Our coffee experts are available to provide guidance on developing the perfect recipe or beverage program for
your operation.
All recipes yield one 12oz drink
15
Smoothies
Combine all ingredients in a blender and blend until smooth.
Mango
4 oz
Classic White Frappé Mix
12 oz
Ice
6 oz
Mango Juice
Apple Pie
4 oz
Classic White Frappé Mix
1 tspn
Ground Cinnamon
6 oz
Apple Juice
12 oz
Ice
Peaches & Cream
4 oz
Classic White Frappé Mix
12 oz
Frozen Peaches
6 oz
Milk
Strawberry Peach
4 oz
Classic White Frappé Mix
6 oz
Frozen Peaches
6 oz
Frozen Strawberries
6 oz
Water
Orange Cream
4 oz
Classic White Frappé Mix
6 oz
Orange Juice
12 oz
Ice
Orange Banana
4 oz
Classic White Frappé Mix
4 oz
Orange Juice
1
Small Banana
12 oz
Ice
Dark Chocolate Pancake
Yield
:
24 Pancakes
Shelf Life
:
Serve Immediately
INGREDIENTS:
All Purpose Flour
15 oz
210g
Baking Powder
1 Tbsp
12g
Kosher Salt
1/2 tspn
2g
Sweet Ground Chocolate & Cocoa
10 oz
200g
Milk
11 oz
340g
Large Eggs
2 each
113g
Vanilla Extract
2 tspn
8g
Vegetable Oil
3 oz
85g
Add flour, baking powder and Sweet Ground Chocolate &
Cocoa to mixing bowl, set aside. In separate bowl whisk milk,
eggs, vanilla and oil until blended. Add wet ingredients to dry
ingredients and combine using a few swift strokes. Using
4 oz ladle, portion out pancakes onto prepared griddle.
White Chocolate Pancake
Yield
:
24 Pancakes
Shelf Life
:
Serve Immediately
INGREDIENTS:
All Purpose Flour
15 oz
210g
Baking Powder
1 Tbsp
12 g
Kosher Salt
1/2 tspn
2 g
Sweet Ground White Chocolate
10 oz
245 g
Milk
11 oz
340 g
Large Eggs
2 each
113 g
Vanilla Extract
1/2 tspn
2 g
Almond Extract
1/2 tspn
2 g
Vegetable Oil
3 oz
85 g
Add flour, baking powder and Sweet Ground White Chocolate
to mixing bowl, set aside. In separate bowl whisk milk, eggs,
vanilla and oil until blended. Add wet ingredients to dry
ingredients and combine using a few swift strokes. Using
4 oz ladle, portion out pancakes onto prepared griddle.
MufFns/Pancakes/Scones/Bread
With a reputation for indulgent flavors Ghirardelli is the obvious choice for baked goods and pancakes. Each
recipe listed below is designed to provide an exceptional base flavor leaving you free to serve as is or customize
with chips, fruit, spices or toppings.
17
Dark Chocolate Muffin
Yield
:
24 Muffins
Shelf Life
:
2 days
INGREDIENTS:
All Purpose Flour
51 oz
700g
Butter, Unsalted, Chilled,
Cut into Pieces
16 oz
454g
Sweet Ground Chocolate & Cocoa
21 oz
416g
Baking Soda
1 Tbsp
14g
Salt
1 tspn
6g
Large Eggs
4 each
227g
Milk
16 oz
482g
Vanilla Extract
2 Tbsp
28g
Sour Cream
10 oz
283g
Semi-Sweet Chocolate Chips
16 oz
375g
Add flour and butter to mixer with paddle attachment. Mix
3 minutes on low speed until butter is evenly incorporated
(pea-sized or smaller). Add Sweet Ground Chocolate &
Cocoa, baking soda and salt. In a medium-sized mixing
bowl whisk eggs with sour cream, milk and vanilla. Slowly
pour liquid ingredients into dry ingredients on low speed.
Add Semi-Sweet Chocolate Chips. Scoop into prepared muffin
liners or tins. Bake at 350ºF, 20 minutes or until center comes
clean with a toothpick.
White Chocolate Muffin
Yield
:
24 Muffins
Shelf Life
:
2 days
INGREDIENTS:
All Purpose Flour
54 oz
750g
Butter, unsalted, chilled,
cut into pieces
16 oz
454g
Sweet Ground White Chocolate
32 oz
790g
Baking Soda
1 Tbsp
14g
Salt
1 tspn
6g
Large Eggs
4 each
227g
Sour Cream
10 oz
284g
Milk
13 oz
397g
Almond Extract
1 Tbsp
14g
Vanilla Extract
2 Tbsp
28g
Add flour and butter to mixer with paddle attachment.
Mix 3 minutes on low speed until butter is evenly
incorporated (pea-sized or smaller). Add Sweet Ground
White Chocolate, baking soda and salt. In a medium-sized
mixing bowl whisk eggs with sour cream, milk, almond
and vanilla extracts. Slowly pour liquid ingredients into
dry ingredients on low speed. Scoop into prepared muffin
liners or tins. Bake at 350ºF, 20 minutes or until center
comes clean with a toothpick.
White & Dark Chocolate Scones
Yield
:
12 large Scones
Shelf Life
:
2 days
INGREDIENTS:
All Purpose Flour
24 oz
330g
Sweet Ground White Chocolate
8 oz
195g
Baking Powder
1 Tbsp
9g
Salt
1 tspn
6g
Heavy Whipping Cream
16 oz
482g
Honey
3 oz
57g
Semi-Sweet Chocolate Chips
12 oz
280g
Preheat oven to 375ºF. In a large mixing bowl sift together
flour, Sweet Ground White Chocolate, baking powder and
salt; blend in cream and honey until combined. Fold in Semi-
Sweet Chocolate Chips. Spread batter onto floured table and
let dough rest for 5 minutes; divide into 12 equal size balls
and flatten out into 3” diameter disks. Place disks on greased
half sheet pan (13” X 18”); bake for 20 minutes until scones
are golden. Test for moisture using toothpick. Cool for 30
minutes before cutting or serving.
Chocolate Banana Bread
Yield
: Two 9-inch loaves
Shelf Life
:
2 days
INGREDIENTS:
Semi-Sweet Chocolate Chips
16 oz
380g
Sweet Ground Chocolate and Cocoa
8 oz
160g
Unsalted butter, at room temperature
6 oz
168g
Sugar
12 oz
340g
Large Eggs
4 each
226g
Whole Milk
4 oz
122g
Large Ripe Bananas, mashed
4 each
480g
All-purpose Flour
28 oz
385g
Baking Powder
1 Tbsp
plus 2 tspn
14g
Salt
1 tspn
6g
Preheat the oven to 350°F. Lightly grease two 9 by 5-inch
loaf pans. In a large bowl, cream the butter and sugar until
fluffy. Beat in the eggs, adding one at a time, and mixing well
after each addition. Add the milk and bananas, beating until
well blended.
In a separate bowl, whisk together the flour, ground chocolate,
baking powder, and salt. Gradually, add the dry ingredients to
the creamed mixture. Mix on low only until evenly combined.
Stir in the chocolate chips. Pour the batter into the prepared
pans. Bake for 60 to 75 minutes, until golden brown and a
tester inserted into the center comes out clean.
Breakfast
muffins/pancakes/scones/bread continued
Lunch
Increase lunch sales with indulgent desserts and beverages like brownies and
milkshakes. Cookies make a perfect impulse purchase alongside a sandwich
or salad. In addition to the classic recipes, try enticing your guests with white
chocolate blondies or caramel milkshakes.
• Brownies
• Cookies
• Milkshakes
Did you know?
Consumers prefer to purchase
cookies and brownies “Made
With Ghirardelli” ingredients
versus those labeled with
other leading national
chocolate brands.*
*Source: Relevation Research, January 2011
19
Classic Brownies
Yield
:
20 brownies
Shelf Life
:
2 days
INGREDIENTS:
Eggs
2 each
113g
Sugar
6 oz
170g
Vanilla Extract
1 tspn
4g
Butter, melted
4 oz
115g
Sweet Ground Chocolate & Cocoa
6 oz
120g
All Purpose Flour
5 oz
755
Baking Powder
1/4 tspn
1g
Salt
1/4 tspn
2g
Walnuts, chopped (optional)
4 oz
57g
Semi-Sweet Chocolate Chips
8 oz
187g
Preheat oven to 350ºF. Combine eggs with sugar and vanilla;
add butter. Sift Ghirardelli Sweet Ground Chocolate, flour,
baking powder and salt together. Combine with egg mixture,
nuts and Ghirardelli Semi-Sweet Chips. Spread into greased
8-9 inch square pan. Bake 20-30 minutes.
For extra chewy brownies, use 8-inch pan and less baking
time. For cake-like brownies, use 9-inch pan and longer baking
time. Cut into squares.
Chocolate Chip Cookies
Yield
:
48 cookies
Shelf Life
:
3 days
INGREDIENTS:
All-Purpose Flour
18 oz
270g
Baking Soda
1 tspn
5g
Salt
1/2 tspn
3g
Sugar
6 oz
170g
Brown Sugar, packed
6 oz
170g
Butter
8 oz
225g
Eggs
2 each
113g
Vanilla Extract
2 tspn
10g
Walnuts or Pecans, chopped (optional)
8 oz
142g
Semi-Sweet Chocolate Chips
16 oz
375g
Preheat oven to 375ºF. Mix flour with baking soda and
salt; set aside. In large mixing bowl combine sugar, brown
sugar and soft butter; beat at medium speed until creamy
and lightened in color. Add eggs and vanilla. Mix on low
speed until incorporated. Gradually blend flour mixture into
creamed mixture. Fold in nuts and chocolate chips.
Drop by tablespoon onto ungreased cookie sheets. Bake for
9 to 11 minutes or until golden brown.
Lunch
Baked Goods
Ghirardelli chocolate has a reputation for being exceptionally good in brownies and cookies. In fact,
brownies labeled “
Made With Ghirardelli
” are perceived premium 67% of the time vs. just 31% for
unbranded brownies. For cookies, the presence of the “
Made With Ghirardelli
” logo increases the
premium perception to 56% from just 30%.*
*Relevation Research, January 2011.
Classic Chocolate
2 cups
Vanilla Ice Cream
2.5 oz
Milk
2 oz
Ghirardelli Chocolate Sauce
Choco-Caramel
2 cups
Vanilla Ice Cream
2.5 oz
Milk
1 oz
Ghirardelli Chocolate Sauce
1 oz
Ghirardelli Caramel Sauce
2 Tbsp
Barista Dark Chocolate Minichips
Double Chocolate
2 cups
Vanilla Ice Cream
2.5 oz
Milk
2 oz
Ghirardelli Chocolate Sauce
2 Tbsp
Barista Dark Chocolate Minichips
Sea Salt Caramel Chip
2 cups
Vanilla Ice Cream
2.5 oz
Milk
2 oz
Ghirardelli Caramel Sauce
1/8 tspn
Sea Salt
2 Tbsp
Barista Dark Chocolate Minichips
White Chocolate Caramel
2 cups
Vanilla Ice Cream
2.5 oz
Milk
1 oz
Ghirardelli Caramel Sauce
1 oz
Ghirardelli White Chocolate Sauce
Chocolate Peanut Butter
2 cups
Vanilla Ice Cream
2.5 oz
Milk
2 oz
Ghirardelli Chocolate Sauce
1 Tbsp
Creamy Peanut Butter
White & Dark Chocolate Blondie
Yield
:
24 blondies
Shelf Life
:
3 days
INGREDIENTS:
All Purpose Flour
24 oz
330g
Brown Sugar
16 oz
400g
Sweet Ground White Chocolate
16 oz
400g
Baking Powder
2 tspn
9g
Salt
2 tspn
12g
Eggs, large, room temperature
4 each
227g
Vanilla Extract
2 tspn
10g
Butter, unsalted, softened
8 oz
225g
Classic White Chips
8 oz
180g
Semi-Sweet Chocolate Chips
16 oz
375g
Coconut (optional)
8 oz
85g
Preheat oven to 350ºF. In a large mixing bowl sift together
flour, brown sugar, Sweet Ground White Chocolate, baking
powder and salt. Add eggs, vanilla and butter then mix
until fully blended. Mix in Classic White Chips, Semi-Sweet
Chocolate Chips and coconut (if desired). Spread batter evenly
onto greased half sheet pan (13” X 18”). Bake for 35 to 40
minutes until blondies begin to pull away from side of pan.
Test for moisture using toothpick. Cool for 30 minutes before
cutting or scoring.
Dark Chocolate Mini Chip Cookies
Yield
: 80 small cookies
Shelf Life
: 3 days
INGREDIENTS:
All Purpose Flour
20 oz
280g
Baking Soda
1 tspn
3g
Salt
1 tspn
6g
Dark Brown Sugar
8 oz
200g
Sweet Ground Chocolate & Cocoa
8 oz
160g
Butter, unsalted, softened
8 oz
225g
Eggs, large, room temp
2 each
113g
Dark Chocolate Mini Chips
10 oz
235g
Preheat oven to 375ºF. Mix the flour, baking soda and salt
and set aside. In the bowl of a standing mixer add butter
(cut into small pieces) to sugar and Sweet Ground Chocolate.
Mix at low speed until mixture is light and fluffy. Add eggs
at low speed, turn off; scrape sides; mix at high speed for
a few second. Eggs should be well beaten and mix should
look creamed. Add flour mixture slowly at low speed for one
minute; turn off; scrape sides; mix at high speed for a few
seconds; turn off; scrape sides; add chocolate chips; mix at
low speed for 30 seconds.
Place small scoops of batter onto lined sheet pans; Bake 8
minutes; remove and cool on rack 20 minutes.
Milkshakes
Ghirardelli sauces make decadent, premium milkshakes. A chocolate or caramel milkshake “
Made With
Ghirardelli
” ingredients is rated premium 78% of the time versus just 49% for unbranded versions. Not
surprisingly 73% of consumers indicate a willingness to pay more for milkshakes “
Made With Ghirardelli
.”
Combine all ingredients in a blender and serve.
21
Afternoon Snack
Everyone wants something a little sweet in the afternoon. Ghirardelli provides
the perfect solution for the afternoon snack whether it’s a chocolate cupcake or
an iced blended coffee. Easy and delicious Frappé mixes provide the flexibility to
create countless iced blended drinks while Sweet Ground Chocolate is the perfect
ingredient for ice cream and cupcakes.
• Cupcakes
• Iced Blended Beverages
• Ice Cream
Did you know?
Consumers are willing to pay
up to 9.5% more for items
labeled with the “
Made With
Ghirardelli
” logo.*
*Source: Relevation Research, January 2011.
Iced Blended Mocha
4 oz
Double Chocolate Frappé Mix
12 oz
Ice
4 oz
Water or Milk
2 oz
Espresso
Combine all ingredients in a blender and blend until smooth.
Coffee can be substituted for espresso by backing out the
2 oz of Espresso and substituting the water or milk with 6 oz
of cold coffee.
Iced Blended Coffee
4 oz
Classic White Frappé Mix
12 oz
Ice
4 oz
Milk
2 oz
Espresso
Combine all ingredients in a blender and blend until smooth.
Coffee can be substituted for espresso by backing out the
2 oz of Espresso and substituting the water or milk with 6 oz
of cold coffee.
Iced Double Chocolate Hot Cocoa
3 oz
Double Chocolate Hot Cocoa
12 oz
Ice
6 oz
Milk or Water
Combine all ingredients in a blender and blend until smooth.
Chocobanana Frappé
4 oz
Double Chocolate Frappé Mix
12 oz
Ice
1
Small Banana
4 oz
Water or Milk
Combine all ingredients in a blender and blend until smooth.
Coconut Chocolate
Caramel Frappé
4 oz
Double Chocolate Frappé Mix
12 oz
Ice
2 oz
Coconut Flakes
4 oz
Water or Milk
1 oz
Barista Dark Chocolate Mini Chips
1 oz
Caramel Sauce
Combine all ingredients in a blender and blend until smooth.
Sea Salt Caramel Almond
Chip Frappé
4 oz
Classic White Frappé Mix
12 oz
Ice
2 oz
Unsalted Almonds
4 oz
Water or Milk
2 oz
Dark Chocolate Barista Mini Chips
1 oz
Caramel Sauce
1/8 tspn Sea Salt
Combine all ingredients in a blender and blend until smooth.
Chocolate Ginger Frappé
4 oz
Double Chocolate Frappé Mix
12 oz
Ice
1 tspn
Powdered Ginger
6 oz
Water or Milk
Combine all ingredients in a blender and blend until smooth.
Creamy Chai Frappé
4 oz
Classic White Frappé Mix
12 oz
Ice
6 oz
Chai Concentrate
Combine all ingredients in a blender and blend until smooth.
Aztec Chocolate Frappé
4 oz
Double Chocolate Frappé Mix
12 oz
Ice
1 tspn
Powdered Cinnamon
¼ tspn
Chili Powder
5 oz
Water or Milk
1 oz
Caramel Sauce
Combine all ingredients in a blender and blend until smooth.
Triple Dark Chocolate Frappé
4 oz
Double Chocolate Frappé Mix
12 oz
Ice
2 oz
Unsweeted Cocoa Powder
6 oz
Water or Milk
2 oz
Barista Dark Chocolate Mini Chips
Combine all ingredients in a blender and blend until smooth.
Afternoon snack
Iced Blended Drinks
The Ghirardelli name and quality allows you to go head to head with competitors as 86% of consumers prefer
to order a Frappé “
Made With Ghirardelli
” ingredients versus one that is unbranded. Those same consumers
indicate a willingness to pay up to 9% more for a “
Made With Ghirardelli
” iced blended drink.
All recipes yield one 16oz drink
23
Dark Chocolate Ice Cream
Yield
:
1 Gallon
Shelf Life
:
3 days
Whole Milk
35 oz
1050g
Half & Half
35 oz
1050g
Semi-Sweet Chocolate Chips
20 oz
470g
Vanilla Extract
4 Tbsp
57g
Sweet Ground Chocolate & Cocoa
15 oz
300g
Cinnamon (optional)
1 Tbsp
8g
Eggs, large, room temp
6 each
340g
Egg Yolks, large, room temp
6 each
106g
Sugar
6 oz
150g
In a medium-sized bowl whisk milk, half/half, Semi-Sweet
Chocolate Chips and vanilla then simmer on medium-low
heat until chocolate is completely melted. Add Sweet Ground
Chocolate & Cocoa and cinnamon (if using), whisking
periodically to dissolve. Remove from heat and set aside.
In a mixer on medium speed whip eggs, yolks and sugar 3
minutes until frothy and lighter in color. Slowly incorporate egg
mixture to warm milk mixture. Place back on heat and simmer
while mixing until it coats the back of a spoon.
Refrigerate until cooled; transfer to ice cream machine and
follow machine’s directions.
White Chocolate Ice Cream
Yield
:
1 Gallon
Shelf Life
:
3 days
Whole Milk
35 oz
1050g
Half & Half
35 oz
1050g
Almond Extract
2 Tbsp
28g
Vanilla Extract
4 Tbsp
57g
Sweet Ground White Chocolate
80 oz
1960g
Eggs, large, room temp
6 each
340g
Egg Yolks, large, room temp
6 each
105g
Sugar
6 oz
150g
In a medium-sized bowl whisk milk, half/half and extracts
then simmer on medium-low heat. Add Sweet Ground White
Chocolate, whisking periodically to dissolve; remove from heat
and set aside.
In a mixer on medium speed whip eggs, yolks and sugar 3
minutes until frothy and lighter in color. Slowly incorporate egg
mixture to warm milk mixture. Place back on heat and simmer
while mixing until it coats the back of a spoon.
Refrigerate until cooled; transfer to ice cream machine and
follow machine’s directions.
Ice Cream
FOR CUPCAKES
Cake Flour
8 oz
100g
Sweet Ground Chocolate
and Cocoa
12 oz
240g
Sugar
8 oz
200g
Baking soda
1 tspn
5g
Cream of Tartar
1/2 tspn
2g
Salt
1/2 tspn
3g
Buttermilk
12 oz
369g
Butter, Softened
8 oz
230g
Eggs
4 each
225g
Vanilla Extract
2 1/2 tspn
11g
FOR FROSTING
Egg Yolks
8 each
140g
Sugar
8 oz
200g
Vanilla Extract
1 tspn
2.5g
Semi-Sweet Chocolate
11 oz
240g
Butter
4 oz
115g
Butter, Softened
8 oz
225g
Cupcakes
This classic Devil’s Food version with Buttercream Icing is wonderful on its own or great as a base for adding
additional flavors such as peanut butter, orange or ginger.
Devil’s Food CupCakes with Buttercream Frosting
Yield
:
12 cupcakes
Shelf Life
:
2 days
CUPCAKES
:
Preheat the oven to 350°F. Line a muffin tin with
cupcake liners. In a large mixing bowl, combine flour, ground
chocolate, granulated sugar, baking soda, cream of tartar,
and salt; add 8 oz buttermilk and butter. Beat on medium for
2 minutes. Add remaining 1/2 cup of buttermilk, eggs, and 1
teaspoon vanilla extract. Beat an additional 2 minutes.
Pour batter into cupcake liners. Bake 15 minutes, or until tester
comes out clean. Cool on wire rack 15 minutes.
FROSTING
:
Combine the egg yolks, sugar and vanilla. Heat
over simmering water and beat until thick. Remove from heat
and place in a mixing bowl and beat until cold and increased
in volume.
Combine the chocolate with 4 oz butter and melt over warm
water. Add the melted and chocolate butter to the egg mixture.
Fold in remaining 8 oz of softened butter.
Dinner/Dessert
Nothing tempts customers like a decadent chocolate dessert. Ghirardelli quality
and brand recognition makes these recipes the perfect menu offering. A full line
of cocoa powders and chips provides countless options for creating a signature
chocolate item for your menu.
• Cakes
• Ganache
• Dessert Drinks
Did you know?
Ghirardelli’s brand awareness
is strong for both women and
men with 95% awareness for
women and 89% for men.
*Ipsos Chocolate Consumer Monitor, January 2010
25
Individual Chocolate Lava Cakes
Yield:
6 servings
Shelf Life:
3 days
INGREDIENTS:
Semi-Sweet Chocolate Chips
6 oz
142g
Heavy Cream
2 oz
57g
Butter, unsalted
4 oz
112g
Eggs
2 each
113g
Egg Yolks
2 each
28g
Sugar
3 oz
85g
Vanilla Extract
1/2 tspn
1g
Cake Flour
2 oz
30g
CENTERS
Melt 2 ounces of Semi-Sweet Chocolate Chips with cream in double boiler; whisk gently to blend. Refrigerate about 2 hours
or until firm; form into 6 balls; refrigerate until needed.
CAKE
Preheat oven to 400°F. Spray six 4 ounce ramekins with cooking spray. Melt remaining Semi-Sweet Chocolate Chips and butter
in double boiler; whisk gently to blend. Using electric mixer, whisk 2 eggs, 2 egg yolks, sugar, and vanilla on high speed about
5 minutes or until thick and light. Fold melted chocolate mixture and flour into egg mixture until combined; spoon cake batter
into ramekins. Place a chocolate ball in the middle of each ramekin.
Bake 15 minutes or until cake is firm to the touch. Let sit for 5 minutes. Run small sharp knife around inside of each ramekin,
place a plate on top, invert and remove ramekin.
Chocolate Raspberry Tartlets
Yield:
6 individual tarts
Shelf Life:
2 days
INGREDIENTS:
Butter, unsalted
6 oz
170g
Sugar
3 oz
75g
Salt
1/8 tspn
1g
Unsweetened Cocoa Powder
4 oz
60g
Cake Flour
4 oz
60g
Heavy Cream
8 oz
228g
Semi-Sweet Chocolate Chips
18 oz
425g
Raspberries, fresh
24 oz
369g
In food processor, add butter, sugar and salt, Pulse until creamy then add cocoa and process until smooth. Add flour; and pulse
until crumbly.
Divide dough into 6 equal pieces, flatten each piece into a disk and wrap in plastic wrap. Refrigerate at least 30 minutes.
Remove 1 dough disk from refrigerator; roll out into 6-inch circle between 2 pieces of plastic wrap. Remove top sheet of plastic
wrap; invert dough circle over a 4 1/2-inch nonstick tartlet pan. Keep plastic wrap on top, press dough into bottom and sides
of pan; trim excess dough; carefully peel off plastic wrap. Repeat with remaining dough. Refrigerate at least 30 minutes.
Heat oven to 375ºF; prick tartlet shell bottoms with fork. Bake 15 minutes until dough looks dry. Cool completely in pans.
In saucepan over medium heat, bring cream to simmer. Remove from heat; add chocolate. Let sit until chocolate melts; whisk
gently to combine. Cool to room temperature;
Pour 1/3 cup chocolate mixture into each tartlet shell. Refrigerate tartlets for 1 hour or until filling is firm. Carefully remove
tartlets from pans. Arrange raspberries decoratively on top of filling.
For one large tart use an 8-inch nonstick tart pan with removable bottom.
Flourless Mocha Torte
Yield:
8 servings
Shelf Life:
2 days
INGREDIENTS:
Semi-Sweet Chocolate Chips
7 oz
166g
Instant Freeze-Dried Coffee
1 Tbsp
3g
Boiling Water
3 Tbsp
57g
Egg Whites
6 each
230g
Sugar
6 oz
150g
Eggs Yolks
6 each
105g
Salt
1/4 tspn
1g
FOR FROSTING
Semi-Sweet Chocolate Chips
5 oz
118g
Instant Freeze-Dried Coffee
1 Tbsp
3g
Boiling Water
2 Tbsp
37g
Heavy Whipping Cream
16 oz
480g
CAKE
Preheat the oven to 350ºF. Grease two 8-inch round cake pans. Line bottom of pans with waxed paper, and grease the
waxed paper.
Melt 7 ounces of Semi-Sweet Chocolate and set aside. Dissolve 1 tablespoon coffee in boiling water; set aside. In large mixing
bowl whip egg whites until soft peaks form; gradually add 2 ounces sugar; increase speed to high and continue beating until stiff
peaks form. (meringue should be shiny.) In large bowl whip yolks, remaining sugar and salt until mixture is a thick lemon color,
approximately 5 minutes; add melted Semi-Sweet Chocolate and 1 Tbsp coffee; beat until well blended. Gently fold ¼ of the
meringue into yolk mixture. Carefully fold in remaining whites until no streaks remain.
Pour the batter into the prepared pans; bake on center oven rack for 25 minutes; turn off oven and leave cake inside for
5 minutes with oven door closed. Transfer pans to wire rack; remove waxed paper while cake is warm. Cool completely.
FROSTING
Melt 5 ounces of Semi-Sweet Chocolate Chips. Dissolve 1 Tbsp coffee in 2 Tbsp boiling water; add chocolate, stirring
continuously until smooth. Cool completely. In large mixing bowl, beat whipping cream at high speed until stiff peaks form.
Gently fold chocolate mixture into whipped cream.
To assemble torte, level top of each layer cutting off raised edges. Place one layer on serving plate. Spread layer with chocolate
whipped cream. Top with remaining cake layer; frost top and sides of torte with remaining frosting.
Chocolate Tweed Torte
Yield:
8 servings
Shelf Life:
2 days
INGREDIENTS:
Semi-Sweet Chocolate Chips
10 oz
230g
Almonds
8 oz
143g
Salt
1/8 tspn
1g
Sugar
4 oz
113g
Large Egg Whites
8 each
304g
Cream of Tartar
1/4 tspn
1g
Preheat oven to 350°F with rack in lower third. Grease sides and line bottom of 9-inch spring form pan with parchment.
In a food processor, pulse chocolate, nuts, salt and 2 Tbsp of sugar to consistency of crumbs. Beat egg whites and cream
of tartar until it holds a soft shape. Gradually beat in remaining sugar until eggs whites are glossy and stiff but not dry.
Transfer to larger bowl. Fold in chocolate mixture. Scrape batter into prepared pan and spread evenly.
Bake until torte is puffed and golden and springs back when gently pressed, 25-30 mins: toothpick inserted in center will emerge
moist and stained melted chocolate, but not thickly coated with batter.
Cool on rack. Remove pan sides. Invert and remove pan liner. Serve right side up garnished with whipped cream and berries.
27
Classic Dark Chocolate Ganache
Sugar
2 oz
57g
Half and Half
10 oz
300g
Butter
1.5 oz
42g
Semi-Sweet Chocolate Chips
10 oz
230g
In a saucepan heat half and half, sugar and butter. Add chocolate and stir until melted. Serve as a dessert topping
or for dipping fruit.
Double Chocolate Truffle Cake
Yield:
8 servings
Shelf Life:
2 days
Semi-Sweet Chocolate Chips
24 oz
560g
Unsalted butter, softened,
plus additional for pan
8 oz
226g
Large Eggs, cold
8 each
448g
Salt
1/4 tspn
1g
FOR MILK CHOCOLATE GANACHE
Heavy Cream
4 oz
30g
Milk Chocolate Chips
8 oz
180g
Preheat oven to 325° degrees. Arrange rack in center of oven. Butter the bottom and sides of a 9 by 2-inch round cake pan and
line the bottom with parchment paper.
Melt butter and semi-sweet chocolate chips over double boiler until smooth; cool slightly. Meanwhile, with a hand mixer or in
the bowl of an electric mixer fitted with the whip attachment, whip eggs and salt on medium speed until doubled in volume,
about 5 minutes.
Gently fold, in thirds, whipped eggs into melted chocolate. Pour batter into prepared cake pan and place pan in water bath. Bake
until the cake pulls away from the sides of the pan and is set in the center, about 40 minutes. Remove pan from water bath to a
cooling rack and cool cake completely in pan. Cover with plastic wrap and refrigerate overnight. To remove cake, dip the bottom
and halfway up the sides of the pan in warm water and run a thin metal spatula around the inside of the pan. Invert onto a plate
to unmold, remove parchment paper.
To prepare ganache, bring heavy cream to a simmer and pour over milk chocolate chips. Stir gently until smooth; cool slightly.
Pour ganache over top of cake and spread with an offset spatula to evenly cover. (There will be some ganache leftover.) Chill
cake until ganache sets, about 30 minutes.
Chocolate Martini
1¼ oz
Vanilla Vodka
¾ oz
Hazelnut Liqueur
¾ oz
Raspberry Liqueur
1¼ oz
Ghirardelli Chocolate Sauce
Mix all ingredients in a cocktail shaker with ice.
Strain and serve.
Chocolate Vodka Cherry Shake
1½ oz
Cherry Vanilla Vodka
1 oz
Grenadine
1 oz
Half & Half
5 ea.
Cherries (no stems)
2 Scoops
Ghirardelli Chocolate Ice Cream (
see page 23
)
1 Cup
Ice
2 tspn
Barista Dark Chocolate Mini Chips
Combine ingredients in blender. Blend until smooth. Pour into
glass. Garnish and serve.
Irish Frappé
1¼ oz
Irish Whiskey
½ oz
Irish Cream Liqueur
1½ oz
Classic White Frappé
½ oz
Agave Nectar
1 oz
Ghirardelli Chocolate Sauce
1 Cup
Crushed Ice
Drizzle inside of glass with chocolate sauce. Combine all
ingredients in a blender and pour into decorated glass.
Rum Caramel Hot Cocoa
1¼ oz
Rum
1 oz
Caramel Sauce
6 oz
Double Chocolate Hot Cocoa
Whipped Cream
Add rum and caramel sauce to prepared Double Chocolate Hot
Cocoa and stir. Top with whipped cream and a drizzle
of caramel sauce.
Dessert Drinks
Ghirardelli Chocolate Company, 1111
139th Avenue • San Leandro, CA 94578 U.S.A. • ©2012 Ghirardelli Chocolate Company
Visit our website at www.ghirardelli.com/foodservice
For more information on our products or to receive samples call us at 800-877-9338.
Supreme Bean
We select only the finest cocoa beans, rejecting around
40% of the beans we sample because they do not meet
our rigorous flavor standards.
Nib Roasting
We roast the heart of the cacao bean, called the nib,
rather than the whole bean, resulting in a more consistent
flavor compared to other brands.
Refining
We refine many of our chocolates to a particle size of about
18 microns, which insures a creamy texture and velvety melting
sensation. Other brands have particle sizes up to 50 microns, which
produce a grainy or gritty texture.
Conching
Conching is a flavor development process during which the
chocolate is put under constant agitation. The duration of conching
and the state. of-the-art machinery we use make critical
contributions to a rich, perfectly balanced flavor.