Cook with Cocoa Exchange Spices

THE COCOA EXCHANGE™ has created delicious five ingredient recipes layered with sweet, bitter, nutty, peppery, creamy, crunchy, and always tasty cocoa. Your guests will love the layered and versatile flavors, bringing a new level of richness to the table and the moments you share together.

Baked Sugar Snap Peas

• 1 lb. sugar snap peas
• 2 Tbsp. shallots, chopped
• 2 garlic cloves, minced
• 1 Tbsp. olive oil
• 1 Tbsp. Pod & Bean™ Caribbean Seasoning Blend 

1. Preheat oven to 400° F.
2. Chop shallots and mince garlic cloves.
3. Combine all ingredients and layer on a baking sheet.  
4. Bake for 8-10 minutes or until crisp and tender.

Cranberry Sauce

• 1 lb. cranberries, fresh or frozen
• ¾ cup apple cider 
• ¾ cup granulated sugar
• ¼ cup Pure Dark® Cinnamon Chocolate Nibs
• ½ pt. fresh raspberries 

1. To a medium size saucepan over medium heat, add cranberries, apple cider, sugar and Pure Dark® Cinnamon Chocolate Nibs. Stir gently and bring to a boil.
2. Simmer over low-medium heat for 15-20 minutes until cranberries begin to burst and sauce starts to thicken.
3. Add raspberries and stir gently.  
4. Allow to cool on stove before transferring to dish to refrigerate.

Pickled Peppers

• 2 Tbsp. olive oil
• 1 small onion, thinly sliced
• 1 bag mini sweet peppers, rinsed
• 1 cup apple cider or champagne vinegar
• ½ cup Pod & Bean™ White Chocolate Lemon Peppercorn Vinaigrette

1. In a large saucepan, add olive oil and heat to medium-high.  
2. Add onions and gently sauté for five minutes.  
3. Add peppers and cook for an additional five minutes.  
4. Add vinegar and Pod & Bean™ White Chocolate Lemon Peppercorn Vinaigrette and bring to a slow boil.  
5. Simmer and stir occasionally.
6. Cook for 10-15 minutes or until peppers are tender.
7. Transfer peppers and liquid to an airtight container, cover and store overnight.