The Chocolate Spice Experiment

When you think of a spice set, you think ginger, thyme, oregano…certainly not chocolate, right? But a Chocolate Spice Set is exactly what Studio 5 Contributor Laura Wolford wants to introduce to our kitchens! After weeks of experimenting, Laura came up with four sweet and savory creations for your family.

What you’ll find in the Chocolate Baking Set from
Cocoa Powder
Espresso Powder
Cinnamon Saigon
Dark Cocoa Sugar
Vanilla sugar
Dark Chocolate Mousse Powder

Beef Tenderloin with Seasoned Butter
4 (6 oz) beef tenderloin steaks
olive oil
salt and pepper
Espresso Powder (
Cocoa Powder (
Spiced Espresso Butter (recipe follows)

Brush steaks with olive oil on both sides. Season with salt, pepper, espresso and cocoa powder as desired. Heat 2 tsp oil in large skillet over high heat. Add steaks, sear until browned, about 2 minutes per side. Reduce heat and continue to cook, turning as needed until medium rare. Remove from skillet and let meat rest for 5 minutes, top each steak with 1 Tbl spiced butter.
Serve with a crisp green salad and crusty artisan bread with additional spiced butter.

Spiced Espresso Butter
1 ½ Sticks butter
1 Tbl Espresso or Cocoa Powder
1 Tbl minced shallots
1 Tbl minced parsley

In a large bowl, stir together all ingredients. Spoon into plastic wrap and roll into a log shape. Chill until firm.

Spicy Thai Noodle Soup
1 Tbl vegetable oil
1 Tbl minced ginger root
3 green onions, minced
2 (14oz) cans unsweetened coconut milk
2 cups chicken broth
¼ cup fish sauce
1 lb Chinese egg noodles, cooked to package directions, set aside
1 tsp Cinnamon Saigon (
salt and pepper to taste
1 Tbl Asian chili garlic sauce or 1-2 tsp cayenne pepper
1-2 cups shredded cooked chicken
½ cup minced fresh cilantro
½ beans sprouts
½ red onion, thinly sliced
1 lime, wedged

Heat oil in large heavy pot over medium heat. Add ginger root and onion, saute for 2 minutes. Add coconut milk, chicken broth and fish sauce, bring to a boil. Add cooked egg noodles, Cinnamon Saigon Sugar, salt and pepper and chili sauce; taste and adjust seasonings as needed. Add chicken and heat through. Serve with cilantro, sprouts, red onion and lime on the side.

Outrageously Rich Truffles
12 oz bittersweet or semisweet chocolate, coarsely chopped
1 cup heavy cream
4 Tbl unsalted butter
Cocoa Sugar, Vanilla Sugar, Dark Chocolate Mousse Powder or Cocoa Powder (
Toasted Coconut, Roasted Pistachios, Toasted walnuts

Place chocolate and butter in a glass microwave safe dish and microwave for 30 seconds, stir and repeat until melted. Watch carefully; do not over microwave, this can dry out the chocolate; set aside.
Heat cream in a heavy saucepan over medium heat until simmering.
Remove from heat. Pour cream over melted chocolate. Let stand for a few minutes, do not stir right away. Gently fold mixture with a rubber spatula until smooth. Let stand until firm (can be placed into the fridge for 30- 60 minutes. Using a small scoop, form chocolate into small balls and place on parchment paper. Place desired coatings in small bowls. Drop truffles one at a time into coatings. Return to parchment. Refrigerate in an airtight container up to 5 days. Serve at room temperature.

Stepped Up Eclair Cake
Take a simple dessert to a ‘Wow the Crowd’ dessert using AndRuby’s Dark Chocolate Mousse Powder and Cinnamon Saigon spice!

2 (3.5) pkgs instant vanilla pudding mix
1 (8oz) container frozen whipped topping, thawed
3 cups milk
1 (16oz) pkg graham cracker squares
3 Tbl Dark Chocolate Mousse Powder or Cinnamon Saigon spice
1 (16oz) container prepared chocolate frosting
2-3 Tbl milk
3-4 Tbl powder sugar
1 Tbl Dark Chocolate Mousse Powder (

In a large mixing bowl, combine pudding mix, thawed whipped topping, and milk; thoroughly blend.
Arrange crackers in a single layer on the bottom of a 13×9 inch baking sheet. Spread the pudding mixture evenly over crackers. Sprinkle a thin layer of the Dark Chocolate Mousse Powder or Cinnamon Saigon spice over cream. Top with another layer of crackers, Dark Chocolate Mousse Powder or Cinnamon Saigon spice. Top with a final layer of graham crackers.
In a small bowl, combine prepared frosting container with 2-3 Tbl milk, the powdered sugar and the Tbl of Dark Chocolate Mousse Powder. Spread frosting over the whole cake up to the edges of the pan. Sprinkle with Dark Chocolate Mousse Powder or Cinnamon Saigon spice just to dust the top if desired. Cover and place in refrigerator at least 8 hours.

You can find the Chocolate Baking Set for a limited time at

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