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Since 1956, our small batch, hand crafted process makes chocolate taste better!



Made with crushed Niagara #GingerbreadCookie Clusters and served in a glass with a Niagara #DarkChocolate rim—this easy-to-make #Eggnog #Cocktail will be the hit of your holiday party. 🎄💖🍸

Get the recipe below

1 Bag Niagara Gingerbread Cookie Clusters
¼ Cup Niagara Dark Chocolate Bar, melted
2 each eggs, separated
¼ Cup sugar, separated
1 ½ Cups milk
½ Cup cream
4 oz. brandy
4 each cinnamon sticks

In a large bowl, beat yolks and 3 Tbsp. of sugar until fluffy.

Stir in milk, cream, and brandy.

In separate bowl, beat egg whites with remaining 1 Tbsp. of sugar until soft peaks form.

Fold egg whites into yolk+brandy mixture, add crushed Niagara Gingerbread Cookie Clusters.

Divide between four glasses with rims dipped in melted Niagara Dark Chocolate.

Add one large ice cube or sphere and 1 each cinnamon stick.

Make a toast to the season and enjoy!

We’ve got a Coconut Marble Bundt Cake recipe to end all others and treat loved ones t! Made with our Toasted Coconut Clusters and Toasted Coconut Bar, this classic drizzled dessert goes above and beyond. 🥥🍫

Recipe below!
1 ½ Cups granulated sugar
1 ½ Cups unsalted butter softened
1 Tsp. fine sea salt
1 Tbsp. pure vanilla extract
4 Large eggs plus 2 egg yolks (room temp)
¼ Cup plus 2 Tbsp. sour cream
1 Cup plus 2 Tbsp. cake flour
½ Cup cake flour
⅓ Cup dutch process cocoa powder
1 Cup organic powdered sugar
3 Tbsp. cocoa powder
2 Tbsp. milk
1 Bag Niagara Toasted Coconut Clusters
Flaked sea salt
Preheat oven to 350° F
Grease and flour a 10 cup bundt pan

In the bowl of standard mixer, beat sugar, butter, salt and vanilla together for 10 minutes, until light and fluffy.
With mixer on low, add the eggs and yolks one by one, allowing time for each to fully incorporate before adding another.
Add sour cream and beat to combine.
Divide batter in half.
Sift in ½ cup cake flour and cocoa to one half of the batter.
To the other half, sift in 1 cup flour and 2 tbsp. cake flour.
Layer batter into bundt pan, alternating between the chocolate and plain (you should get about 3 layers from each for a total of 6-7 layers, extras can be added on top).
Bake for 50-60 minutes, until the top feels firm
Let cool in the pan for 5 minutes then overturn onto cooling rack.
Once completely cool, make the glaze by whisking all the ingredients together.
If the glaze is thick, add a bit more milk, if it’s too thin, add more powdered sugar (or cocoa).
Spoon glaze on top of bundt and sprinkle with flaked sea salt and chopped Niagara Toasted Coconut Clusters.

#chocolate #chocolate_lover #chocolatelover #chocolates #chocolate_ #chocolate🍫 #chocolatelovers #chocolate💝 #chocolat_desert #chocolatedesserts #chocolatetok #chocolatetiktok #chocolatecandy #chocolatecandytreats #chocolatecandybar #chocolatebar #chocolaterecipe #chocolaterecipes #chocolaterecipe👇🏻 #healthychocolaterecipe #chocolatedessertrecipes #premiumchocolate #premiumchocolates #chocolatepremium
Whether you're hosting a monster mash or ghouls night, serve up some chilling Chocolate #BloodOrange Shots for #Halloween —a fun mini #cocktail made with our Niagara Dark Chocolate Bar. #Recipe below! 🎃👻 #yummy #fallflavors

3.5 oz unflavored gelatin
1/2 C water, cold
1 cup water, boiling
½ cup Blood Orange infused Vodka
1 each Dark chocolate pudding cup
1 each Niagara Dark Chocolate Bar
2 drops of red food coloring (optional)

In a small bowl, combine the cold water and Blood Orange infused Vodka.. Place the mixture in the refrigerator for 30 minutes.

In a separate bowl, place the gelatin, and slowly add the boiling water. Stir until the gelatin is completely dissolved.

Pour the gelatin mixture into the water and liquor mixture. Stir well. If using food coloring to change or enhance the color, add it now.

Spoon the pudding mixture into shot glass that have been dipped in melted Niagara Dark Chocolate Bars and red sugar sprinkles. Then add gelatin mixture.

Refrigerate until the liquid sets—at least 2 hours but overnight is recommended. Serve cold and enjoy.

#fallfoods #fallfood #fallfoodies #Fall #FallVibes #fallmood #ilovefalltime #ilovefall #fallisintheair #falllove #fallismyfavorite #fallishere #fallisthebest #fallislife #pumpkinseason #chocolate #candy #darkchocolate
Who needs #pumpkinspice when you have Pumpkin Chocolate Chunk #Cookies? :grin: Made with our rich Salted Almond Dark #Chocolate Bar- have that extra touch of #handcrafted deliciousness that’s perfect for treating friends and family this #fall ! #pumpkinseason #baking #yummy #fallflavors

Recipe below:
2 1/4 c. all-purpose flour
1 tsp. baking soda
1 tsp. Cardamom seed, ground
1/2 tsp. kosher salt
8 oz. (2 sticks) unsalted butter, softened
3/4 c. packed dark brown sugar
1/2 c. granulated sugar
3/4 c. pumpkin purée
1 large duck egg (hen egg to substitute)
2 tsp. pure vanilla extract

2 c. Niagara Salted Almond Chocolate Bars (four bars total), cut into chip size pieces.

Preheat oven to 375° and line two large baking sheets with parchment paper.
In a small bowl, whisk together flour, baking soda, spice, and salt.
In a large bowl using a hand mixer, cream together butter and sugars until light and fluffy. Beat in pumpkin, egg, and vanilla extract until combined, then add flour mixture. Beat on low until no raw flour appears, then fold in Niagara Salted Almond Chocolate bars with a spatula. It is important to not over-mix. Refrigerate dough for 30 minutes.

Scoop 2” balls onto prepared baking sheets, 2 inches apart, and press gently to flatten. Then bake until golden around edges, about 12 minutes. Finish with flaky sea salt and enjoy!

#fallfoods #fallfood #fallfoodies #Fall #FallVibes #fallmood #ilovefalltime #ilovefall #fallisintheair #falllove #fallismyfavorite #fallishere #fallisthebest #fallislife #pumpkinseason #chocolates
Celebrate #NationalDessertDay in the most indulgent way with this #SaltedCaramel Mini #Horchata #Cheesecake , made with our Niagara Salted Caramel Cups! #Recipe below! #yummy

9 graham crackers
2 tsp. sugar
pinch of salt
4 Tbl. butter, melted

1 C heavy cream
8 oz cream cheese at room temp
⅓ C powdered sugar
2 tsp. cinnamon
1 tsp. vanilla paste
1 tsp. lemon juice
Garnish: Niagara Chocolates Sea Salt Caramel Cups

Add the graham crackers, sugar, and salt to a food processor. Pulse until the crackers are finely ground.
Add the melted butter and pulse until the crumbs are completely coated with the butter.
Divide the crumbs evenly into 6 glasses or jars and press down evenly.

In a stand mixer fitted with the paddle attachment, beat cream cheese and heavy cream. Add the vanilla, cinnamon, sugar, lemon juice, and salt into the cream cheese. Continue mixing until completely combined.
Fill glasses with cheesecake base and top with caramel sauce and Niagara Chocolate Sea Salt Caramel Cups.

#fallfoods #fallfood #fallfoodies #Fall #FallVibes #fallmood #ilovefalltime #ilovefall #fallisintheair #falllove #fallismyfavorite #fallishere #fallisthebest #fallislife #chocolates
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