A COLLECTION OF RECIPES FOR THE CHOCOLATE LOVER

Dorda Double Chocolate Liqueur is a decadent blend of rich, bittersweet chocolate and Chopin Rye Vodka. Named after our family patriarch, Tad Dorda, each bottle is crafted at our family-owned distillery in the village of Krzesk, Poland.

In this booklet, we share some indulgent recipes that show the versatility of our liqueur. We hope you enjoy the recipes that follow, or that they inspire you to create your own Dorda Liqueur dessert. While many of these recipes are creative and delicious, our liqueur can make for a divine dessert when CHOCOLATE IS A PASSION. simply served neat. YOU DON’T SIMPLY EAT CHOCOLATE, Chopin Vodka never uses artifcial favorings in its products, YOU SAVOR THE VERY EXPERIENCE. and our chocolate liqueur is no different. Because Dorda Liqueur is made from real, melted chocolate, make sure to store it at room temperature and to shake the bottle well before serving. DORDA CHOCOLATE MILK

This one’s not for the kids! We like to serve our chocolate milk over ice, with a plate of warm chocolate chip cookies.

Sift the cocoa and powdered sugar. SERVES 4 Add a small amount of the milk to the cocoa-sugar mix and whisk until smooth. 3 cups milk Add the remainder of the milk and blend 2 tablespoons well with hand mixer or in blender. cocoa powder 1-2 tablespoons Add Dorda Liqueur and stir through. powdered sugar ½ cup Dorda Liqueur Chocolate will settle - stir before pouring. DORDA HOT CHOCOLATE

We love this hot chocolate recipe because it is rich, but not overly sweet. We suggest serving it in small cofee cups.

Warm 1 cup of milk over medium heat SERVES 4 and add the chopped chocolate, stirring constantly until melted. When smooth, whisk in the remaining milk and cream. 2 cups whole milk 100g (one bar of Add a pinch of cinnamon and salt and heat chocolate) 70% until hot but do not allow to boil. cocoa chocolate, fnely chopped or Remove from heat and stir in the Dorda grated Liqueur. ½ cup Dorda Liqueur ⅓ cup cream Serve with marshmallows or a dollop of pinch of cinnamon unsweetened, chilled whipped cream. pinch of salt POLISH COFFEE

At our distillery, this is how we like to enjoy our cofee on cold, winter evenings.

Stir freshly brewed hot coffee together with SERVES 2 Dorda Double Chocolate Liqueur in a glass mug.

6 oz hot brewed Top with freshly whipped cream. Add coffee garnishes as desired; we like cacao nibs, 3 oz Dorda Liqueur chocolate-covered espresso beans or shaved chocolate. Whipped cream, to garnish DORDA COCKTAIL

Dorda Double Chocolate Liqueur makes for the perfect after- dinner drink. This is one of our favorite cocktail recipes.

Mix all ingredients in a cocktail shaker flled SERVES 1 with ice and shake vigorously.

Strain and pour into a chilled cocktail glass 2 parts Dorda of your choice, over fresh ice. Liqueur 1 part Chopin Rye Vodka* Shaved chocolate for garnish

*For variations on this cocktail, try substituting Chopin Rye Vodka with Cointreau, Amaretto, Clase Azul Tequila, coconut rum or whiskey. DORDA POPSICLES

A childhood favorite elevated for grown-ups.

Blend the milk and hazelnut spread together SERVES 9 until smooth. Pour in the Dorda Liqueur and mix well.

½ cup chocolate Pour the mixture into the popsicle forms and hazelnut spread freeze thoroughly. 1 ½ cups almond or hazelnut milk Once frozen, run warm water over the ½ cup Dorda Liqueur bottom of the forms to loosen for easy removal. Dip into melted chocolate to Melted chocolate, to garnish and add a sprinkle of Maldon sea garnish salt. Maldon sea salt, to garnish Popsicle forms CHURROS WITH DORDA CHOCOLATE SAUCE Mix ½ cup white sugar with the cinnamon in a SERVES 4-6 shallow bowl. Set aside. In a saucepan over medium heat, whisk together the water, 1 ½ tablespoons sugar, ½ cup sugar and 1 ½ salt and 2 tablespoons vegetable oil. Mix well tablespoons sugar, and bring to a boil. Remove it from the heat separated and then stir in the four, mixing until it pulls 1 ½ teaspoons together into a ball. ground cinnamon 1 cup water Heat three inches of vegetable oil to 375° in ½ teaspoon salt a large, heavy-bottomed pot. Transfer the 1 cup all-purpose dough to the pastry bag. Pipe the dough over four the pot of oil to the desired length, cutting it Pastry bag ftted with away from the pastry bag. Pipe a few churros a large star tip into the oil at a time, rotating and frying them until they’re golden brown and cooked through 1 cup Dorda (about fve minutes). Chocolate Sauce Drain the churros on a plate lined with paper (recipe on following towels and roll them in the cinnamon-sugar page) mixture. Repeat until all the dough is fnished, serve with Dorda Chocolate Sauce. DORDA CHOCOLATE SAUCE

This makes a delectable and decadent sauce, perfect for pairing with vanilla ice cream, churros or fresh strawberries.

Combine water, sugar, syrup and cocoa SERVES 4-6 powder in a sauce pan and bring to a boil, stirring consistently until smooth.

¼ cup water Remove from heat and stir through the ¼ cup sugar chopped chocolate until smooth. ½ cup light corn syrup or golden Allow to cool a little and then add the syrup Dorda, stirring until combined. ¾ cup unsweetened cocoa powder Serve with churros or over vanilla ice cream. 50 grams 70% dark chocolate, chopped ½ cup Dorda Liqueur DORDA CHOCOLATE CAKE

Dense chocolate cake layers are coated in a Dorda buttercream frosting, dripping with a Dorda-infused chocolate ganache. Whipped cream and cocoa powder top the cake.

Preheat the oven to 325 degrees. Grease and line two 6” round cake pans with parchment paper. Yield: 1 tall 6” cake Whisk together the four, sugar, cocoa, baking soda, baking powder, and salt in a large mixing bowl. In another bowl, whisk together the eggs, FOR THE CAKE: oil, buttermilk, and Dorda Liqueur. Add mixture 2 cups all-purpose four to the bowl of dry ingredients and mix until just ⅓ cup cocoa powder combined. Add the boiling water and whisk until 1 ½ cups unrefned cane smooth and combined. Divide the mixture evenly Sugar between the prepared baking pans. 1 teaspoon salt 1 teaspoon baking powder Bake cakes in the preheated oven for 45-55 2 teaspoons baking soda minutes, or until tops are frm to the touch and a 2 Eggs (XL), room toothpick inserted into the center comes out with temperature only a few moist crumbs attached. Remove from 1 cup buttermilk, room the oven and let cool, then remove from tins. Let temperature cool completely on a wire rack. Peel parchment ⅔ cup canola or paper of of the bottoms of the cakes and discard vegetable oil paper. Cut each cake in half, horizontally, so that ¼ cup Dorda Chocolate you have four total cake layers. Wrap cakes in 1 cup boiling water plastic wrap and refrigerate until ready to frost. (continued) FOR THE FROSTING: FROSTING: Beat butter in a large mixing bowl with an 1 pound butter, electric mixer until creamy and smooth, about 30 seconds. softened Add the cocoa powder and beat in. Add the powdered 3 tablespoons cocoa sugar a little bit at a time, beating well after each powder addition, until all of the sugar is mixed in. Add Dorda 1 ½ pounds powdered Chocolate Liqueur, one tablespoon at a time, and beat sugar into the frosting until well combined and smooth. Scrape 3 tablespoons Dorda the bowl down with a rubber spatula and beat the frosting Chocolate one more time, until lump free and silky smooth. Store in an airtight container. FOR THE GANACHE: ½ cup chopped dark GANACHE: Place the chocolate in a mixing bowl. Set chocolate (chocolate aside. Bring the cream to a boil over medium/high heat in chips will work) a saucepan. Pour over the chocolate in the bowl and let ¼ cup heavy cream sit for one minute to allow the chocolate to melt. Whisk 2 tablespoons Dorda until smooth. Add the Dorda chocolate and whisk until Chocolate well combined.

Whipped cream, to ASSEMBLY: Frost the cake layers with even amounts of garnish buttercream frosting in between each layer, on the sides Cocoa powder, to and top. Carefully drizzle the ganache over the top of the To fnd out where to buy Dorda Double Chocolate Liqueur, garnish cake. Refrigerate for 30 minutes. please email [email protected] Pipe whipped cream over the top of the cake in desired pattern and dust with cocoa powder. Chill until service. For recipe ideas and collaborations, please reach out to us at [email protected] www.dordachocolate.com © Copyright Chopin Imports, LLC. Please enjoy responsibly. Dorda Double Chocolate contains vodka made from rye. Imported by Chopin Imports, LLC. Manhasset, NY