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From my RV kitchen

Are you a fan of boutique chocolates? If so, explore some of my personal favorites right here:

Dagoba Organic Chocolate from Ashland, Oregon - specializing in single source chocolates and infused flavors like lavendar, chili or raspberry/rosehips. If you can get their baking chocolate use it in this recipe!

Scharffen Berger, made in Berkley, California by a former winemaker, offers a nice variety of chocolates online and in many retail locations such as Trader Joe's. Take a virtual factory tour at their website.

Another Bay Area chocolatier, Recchiuti Confections is truly pinnacle of indulgence. Handcrafted with love and care by Michael Recchiuti in his small San Francisco kitchen, you can find these unique chocolates online and in San Francisco's Ferry Building Market.

Did I miss your favorite? Email me and let me know...


6 oz unsweetened bakers chocolate
3 oz unsalted butter - cubed
1/3 c light corn syrup
1 c sugar
1 c water - boiling
2 t pure vanilla extract (can substitute mint, rum, banana, etc. extract)


On very low heat, melt chocolate and butter. Stir to combine chocolate/butter mixture and add corn syrup, sugar and boiling water. Stir well making sure everything is completely blended.

Gently boil 8-10 minutes - without stirring - until thick and smooth. Remove from heat and stir in vanilla or other flavored extract.

Pour into half pint (1 cup) jars. Will keep in refrigerator for several months. Heat servings in microwavable bowl or cup. Serve over ice cream, poundcake or as a dip for bananas or strawberries.


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