Celebrate Chocolate’s Global Influence with AMERICAN HERITAGE® CHOCOLATE International Chocolate Recipes

AMERICAN HERITAGE® Chocolate has a unique place in the history of MARS, Inc. and in the hearts and minds of people all over America who appreciate an artisanal, authentic approach to making and celebrating chocolate. Conceived of, and crafted by, a dedicated team of historians and the legendary advocate of American History and chocolate’s unique story in the Americas, Forrest E. Mars, Jr. in 2006, AMERICAN HERITAGE® Chocolate is the result of painstaking years of research by a multi-disciplinary team of more than 115 experts from around the globe.


That said, what makes AMERICAN HERITAGE® Chocolate unique is how it taps into the stories of our collective past – from chocolate’s Mesoamerican roots, dating back over 3500 years, to its place in the lives of European and Colonial American families. And…its history is surprising. For instance, a lesser known fact is that chocolate was a drink for thousands of years, only becoming a confection in the mid-19th century. Additionally, while its rich history gives us context for chocolate’s intriguing global story, AMERICAN HERITAGE® Chocolate, with its historic pedigree and variety of product formats, provides an inspiring, versatile way to make, bake, test, explore, play, share and show love. With AMERICAN HERITAGE® Chocolate, individuals have a culinary partner for making new stories of their own – from creating to entertaining to educating.


The brand’s unique flavor profile makes it a joy to explore new ideas! Like the complexity of a fine wine, a bite of AMERICAN HERITAGE® Chocolate reveals layers of taste. That should be no surprise. The mildly spicy and slightly sweet recipe is flavoured with a blend of 11 spices and ingredients available during the 18th century that range from the heat of chili peppers, to the warmth of vanilla, to the freshness of orange peel.


Chocolate’s global story finds a natural home in America.  One nation of many, with a history of welcoming peoples from across the world, America truly is an international melting pot. Celebrating a cross section of generations and cultures, from Hispanics, Native Americans, Japanese Americans, African Americans, Jewish Americans and European Americans, among others, all peoples/cultures have a Chocolate Story, whether it is 3,500 years old or 200 years old.


To celebrate chocolate’s global influence on our American culture, a story of connection that brings people together, spanning time and place, AMERICAN HERITAGE® Chocolate invites you to try our international recipes and experiment with exciting new ways to share love.


AMERICAN HERITAGE® CHOCOLATE International Chocolate Recipes

Chocolate and Balsamic Glazed Roasted Vegetables

Yield: 6 Servings, as a side dish

Active Time: 20 minutes

Additional Cooking Time: 35 minutes




1 lb Carrots

1 lb Beets

2 Sweet Potatoes

1 tsp. Salt

2 Tbsp olive oil


For Glaze:

⅔ C balsamic vinegar

2 Tbsp. AHC Chocolate Drink mix (or 2 ounces chopped chocolate block)




  1. Pre-heat oven to 425F. Peel and cube the carrots, beets, and sweet potato into a 1 inch dice. Place on a large sheet tray (or two smaller trays) in a single layer, and season with the salt and olive oil, tossing to coat. Place in the pre-heated oven and roast for 25 to 35 minutes, being sure to turn the vegetables with a spatula every fifteen minutes. While the vegetables roast, prepare the glaze.
  2. In a medium pot, over medium-high heat, add the balsamic vinegar. Bring to a boil, and then reduce heat to medium. Simmer, uncovered, until half of the vinegar has evaporated, leaving about ⅓ cup of vinegar reduction. Using a whisk, add the chocolate, whisking constantly until melted. Remove from heat and set aside.
  3. Once the vegetables are roasted, drizzle the balsamic-chocolate glaze over the vegetables, toss to coat, and serve immediately.


Chocolate Cardamom Poke Cake

Yield: 12 Servings

Active Time: 30 minutes

Additional Time to Set: 3 hours



For the Cardamom Cake:

3 cups all-purpose flour

1 3/4 C sugar

1 1/2 tsp. baking powder

1 Tbsp. cardamom

3/4 tsp. salt

4 large eggs

3/4 C butter, melted

1 cup whole milk

1 Tbsp. vanilla extract


For the Chocolate Pudding:

2 1/4 C whole milk, divided

1 ½ Tbsp. cornstarch

1/2 C sugar

Pinch of salt

1 egg

2 egg yolks

1 cup AHC chocolate drink mix

2 Tbsp. unsalted butter, at room temperature




For the Cardamom Cake:

  1. Pre-heat oven to 350F, and grease a 9 x 12 inch glass or metal baking pan.
  2. In the bowl of a standing mixer fitted with a paddle attachment, or in a large bowl, if using a hand mixer, combine the flour, sugar, baking powder, cardamom, and salt. Add the remaining ingredients, and beat on medium speed until combined, about two minutes.
  3. Pour the batter into the prepared pan, and bake in the pre-heated oven for 20 to 25 minutes, until a toothpick inserted in the center comes out clean. While the cake bakes, make the chocolate pudding.



For the Chocolate Pudding:

  1. In a small bowl, whisk the cornstarch with 1/4 cup of milk, until smooth. Set aside.
  2. In a medium saucepan, over medium-high heat, combine the remaining milk with the sugar and salt. Whisk until the mixture reaches a boil, then pour the cornstarch mixture into the pot, whisking constantly. Allow the mixture to reach a boil, then reduce heat to medium-low and simmer, whisking constantly, until the pudding is thick enough to coat the back of a spoon, about 2 minutes.
  3. In a medium bowl, whisk the whole egg with the egg yolks. Temper the eggs by gradually whisking about 1 cup of the hot pudding into the eggs until thoroughly incorporated, then scrape this mixture back into the saucepan. Cook the pudding over medium heat, whisking constantly, until it just comes to boil, about 1 minute.
  4. Add the chocolate and butter and whisk until melted, and the pudding is smooth, about 1 minute. Remove from heat and set aside until the cake has finished.
  5. Once the cake is baked, use the handle of a wooden spoon to poke holes over every ½ inch of the cake, poking only about half-way down the cake. Pour the still warm pudding evenly over the cake. Cover, and place in the refrigerator to set, about 2 hours, before serving. Poke cake will last, refrigerated, 4 days.


Chocolate Granita

Give this icy refresher a try: Chocolate Granita, a chocolate treat served in Italy. Grazie Così Buono


Active Time: 20 minutes

Time to Freeze: additional 3 to 4 hours

Serves: 6



1 C brewed coffee (regular or decaffeinated)

1 C water

½ C sugar

1 ⅔ blocks (5 oz) American Heritage Chocolate blocks, finely chopped (or ¾ C AHC drink mix)




  1. In a medium saucepan over medium heat, combine the coffee, water, and sugar. Bring to a simmer. Once simmering, whisk in the chocolate, and continue to whisk until melted, about one minute.
  2. Transfer mixture to a square glass or metal baking dish. Place on a level surface in freezer. After about 45 minutes, use a fork to begin to scrape the granita. Leave granita in freezer, scraping with a fork every 30 minutes until a fluffy, snow-like texture has formed, about 3 to 4 hours.  Once the entire granita has reached this consistency, it is ready to serve.


Chocolate Mendiants

We love celebrating all the many cultures that have made this country their home. Check out this recipe featuring the fantasticallly versatile mendiant from France! Who knew chocolate, sea salt and pink peppercorn could taste so good?


Yield: approximately 24 mendiants

Active Time: 20 minutes

Time to Set: additional 30 minutes



2 blocks (6 oz) American Heritage Chocolate blocks, finely chopped (or 1 ⅓ C AHC drink mix)


Toppings, as desired (ideas include: dried fruit, candied orange zest, candied ginger, coconut flakes, pumpkin seeds, flaky salt, nuts, rainbow sprinkles, American Heritage Chocolate Drink Mix)




  1. In a double boiler over medium heat, melt the chocolate, stirring constantly. Chocolate can also be melted in the microwave, but be sure to pause and stir the chocolate every thirty-seconds, to evenly distribute heat and prevent burning.
  2. Line a baking sheet with parchment paper. Spoon teaspoon sized dollops of the melted chocolate onto parchment, leaving about 1 inch between each spoonful. Use an offset spatula, or the back of the spoon, to smooth the chocolate into a circular shape.
  3. Top each chocolate disc as desired. Chill mendiants in the refrigerator until cold and set, 20 to 30 minutes. Once chocolates have set, carefully peel candies off of parchment paper. Serve immediately. Chocolates will last about four days, refrigerated.


Chocolate-Dipped Breadsticks

There’s a reason why ‘no bake’ is so on-trend: it’s easy! Here’s one of our favorites that has its origins in Japan – Chocolate-Dipped Breadsticks. And it only requires 20 minutes to dip, sprinkle and go!


Yield: approximately 64 chocolate dipped breadsticks


Active time: 20 minutes

Time to Set: additional 20 minutes



2 blocks (6 oz) AMERICAN HERITAGE® Chocolate blocks, finely chopped (or 1 ⅓ C AMERICAN HERITAGE® Chocolate Drink mix)

1 Tbsp. coconut oil

1 box plain Italian breadsticks


For topping (optional): Rainbow sprinkles or nonpareils,

chocolate sprinkles, additional AMERICAN HERITAGE® Chocolate Drink mix, chopped nuts




  1. In a double boiler over medium heat, melt the chocolate and coconut oil, stirring constantly. Chocolate can also be melted in the microwave, but be sure to pause and stir the chocolate every thirty-seconds, to evenly distribute heat and prevent burning.
  2. Line a baking sheet with parchment paper, and spread toppers (if using) out on separate plates.
  3. When chocolate has melted, remove from heat. Dip one breadstick into the melted chocolate, to coat ¾ of the breadstick in chocolate. If using any toppers, roll the chocolate dipped breadstick through the plate of topper of your choice. Lay the dipped breadstick on the parchment lined baking sheet. Repeat process until all breadsticks have been dipped, and topped, as desired.
  4. Place sheet tray in refrigerator to allow chocolate to set, about twenty minutes. Serve immediately. These can be stored in an airtight container in the refrigerator, for up to 4 days.


Orange-Cinnamon Churros with Warm Chocolate Sauce

Yield: 8 servings


Active Time: 30 minutes



For Churros:


Vegetable, corn, or another neutral oil for frying

½ cup plus 1 tablespoon sugar

1 teaspoon cinnamon

¼ teaspoon salt

½ cup (1 stick) unsalted butter

1 C water

1 orange, zested

1 cup all-purpose flour

3 eggs


For Chocolate Sauce:


⅔ C heavy cream

⅔ C AHC drink mix




For Churros:


  1. In a large, heavy bottom pot, over medium-high heat, add enough oil to reach a depth of about 2 inches. Heat the oil, uncovered, until it reaches 350F. While you wait for the oil to heat, continue to prep the remaining ingredients.
  2. On a small plate, create the cinnamon sugar by mixing together ½ cup sugar with the cinnamon. Set aside.
  3. In a medium saucepan, over high heat, combine the remaining tablespoon of sugar, with the salt, butter, water, and zest. Bring to a boil. Reduce heat to low, and add flour all at once. Stir constantly until a ball forms, about 30 seconds. Remove from heat, and beat in the eggs, one a time, into the mixture.
  4. Spoon the dough into a pastry bag fitted with a large star tip. Pipe 4 inch strips of dough into hot oil, cooking about 7 to 10 strips of dough per batch, to keep from overcrowding the pot. Turn the dough as it browns, cooking for 3 to 5 minutes, until browned on all sides.
  5. Remove churros from oil, quickly drain on paper towels, and immediately roll churros in the cinnamon-sugar mixture. Serve with warm chocolate sauce for dipping.


For Chocolate Sauce:


  1. In a medium pot over medium heat, whisk together the cream and drink mix. Bring to a simmer, stirring occasionally, about 3 to 4 minutes. Pour into a small bowl, or individual cups, for serving with churros.



Chocolate Muhallabieh

Yield: 6 servings

Active time: 30 minutes

Cooling Time: 3 hours



For Pudding:

6 Tbsp. corn starch

2 C whole milk

¾ C plus 2 Tbsp. water

⅓ C AHC Chocolate Drink Mix

2 Tbsp. sugar

¼ tsp. Salt


6 Tbsp. shredded coconut

Dried rose petals, (food grade, from a spice market) (optional)


For Syrup:


5 Tbsp sugar

¼  C water

1 Tsp orange zest

½ tsp vanilla extract

1 bay leaf




For Pudding:



  1. In a small bowl, whisk together the cornstarch and ½ cup of the milk to make a smooth paste. Set aside.
  2. In a medium pot over medium heat, combine the remaining 1 ½ cups milk, the water, chocolate drink mix, sugar, and salt. Whisk occasionally, until steam begins to appear, about 5 to 6 minutes.
  3. While whisking, add the cornstarch mixture to the pot, in a steady stream. Continue to whisk until mixture reaches a thick, pudding like consistency, about one to two minutes.
  4. Remove from heat, and pour pudding into six small ramekins. Cover each pudding with plastic wrap and refrigerate for at least 3 hours, until chilled and set.


For Syrup:


  1. In a small saucepan over medium heat, place all ingredients. Bring to a simmer, stirring until sugar has dissolved, about 2 minutes. Remove from heat and set aside.
  2. Once the pudding has had a chance to chill and set, discard bay leaf from the sugar syrup, and spoon a tablespoon of syrup over each pudding. Top each pudding with a bit of shredded coconut, and a sprinkle of dried rose petals, if using.



Chocolate + Tahini Ice Box Pie

Yield: 8 servings


Active TIme: 30 minutes

Addition Time to Freeze: 3 hours



For Chocolate Sauce:


3/4 C cream

2 Tbsp. sugar

2 Tbsp. unsalted butter

2 blocks (6 oz) AHC chocolate, chopped (or ¾ C drink mix)

1 tsp vanilla extract


For No-Bake Graham Cracker Crust:


9 whole graham crackers

7 Tbsp. unsalted butter, melted

¼ C packed brown sugar

Pinch of salt


For Tahini Ice Cream:

Two pints  Vanilla ice cream, softened out of freezer for 30 minutes

3 Tbsp. tahini




For Chocolate Sauce:


  1. In a medium saucepan over medium heat, combine all ingredients and whisk until melted, about 5 minutes. Set aside.


For No-Bake Graham Cracker Crust:


  1. In the bowl of a food processor fitted with a blade attachment, pulse the graham crackers into a fine crumb. Add the remaining in ingredients and blend until combined.
  2. Press the graham mixture into a 9-inch pie plate and set aside.



For Tahini Ice Cream:


  1. In a large bowl, mix the softened ice cream with the tahini.
  2. In the pie pan lined with graham cracker crust, place ½ cup of the chocolate sauce and spread evenly over the bottom of the crust. Add all of the tahini ice cream, cover with plastic wrap, and freeze for at least 3 hours, until set.
  3. When ready to serve, reheat the chocolate sauce over low heat until warm. Drizzle the pie with the warm chocolate sauce and extra tahini, serve immediately.


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