Swirling, fragrant, decadent, chocolate….
a natural force of gravity.
From the very first taste of chocolate, at a very young age, Maren Muter Beatty
began a simple love affair that would please many. The mystery and power
behind chocolate intrigued the little girl, as something so pure could calm
nerves, lift a frown, and bring joy to others, all while offering a flavor so
incredible it can leave one speechless.
Looking beyond the truffle and “traditional” confection, Muter Chocolate
developed what they call Traveler’s Chocolate. Working with natural and
organic ingredients to retain as many of the health benefits as possible, the
chocolate affair became an awakening.
Now everyone can make that vat of chocolate to dip, drizzle, and drink. The
Traveler’s powder becomes fudge, fondue, frosting, and amazing drinks just by
adding hot water, milk, coffee, or even wine.
The Traveler’s Blend is a soft chocolate that can be used for many purposes
such as a spread; it can be added to your coffee/tea, or as an instant cure for
the chocolate craving with just a tiny bite.
a natural force of gravity.
From the very first taste of chocolate, at a very young age, Maren Muter Beatty
began a simple love affair that would please many. The mystery and power
behind chocolate intrigued the little girl, as something so pure could calm
nerves, lift a frown, and bring joy to others, all while offering a flavor so
incredible it can leave one speechless.
Looking beyond the truffle and “traditional” confection, Muter Chocolate
developed what they call Traveler’s Chocolate. Working with natural and
organic ingredients to retain as many of the health benefits as possible, the
chocolate affair became an awakening.
Now everyone can make that vat of chocolate to dip, drizzle, and drink. The
Traveler’s powder becomes fudge, fondue, frosting, and amazing drinks just by
adding hot water, milk, coffee, or even wine.
The Traveler’s Blend is a soft chocolate that can be used for many purposes
such as a spread; it can be added to your coffee/tea, or as an instant cure for
the chocolate craving with just a tiny bite.
One of the very first recipes people ask for is the chocolate
drink. They want to drink their chocolate; rich, smooth, thick,
and unforgettable. The recipes may be altered to taste by
adding or subtracting the amount of Traveler’s chocolate. All
the recipes may be used with any of our Traveler’s flavors –
which makes excellent variations and flavor blends
Bicerin: A favorite drink from Italy (in the 19th century)
- Bring 2 cups of whole milk to a near boil (please do not
boil the milk). - Make 2 cups of coffee with 1/3 cup Traveler's
chocolate (or high quality chopped chocolate) whisk
until chocolate is fully incorporated. - Pour coffee mixture into a glass, then froth the warm
milk and place it on top of the coffee.
| There is nothing so wonderful as food enhanced with spectacular chocolate. The following recipes were made with chocolate buttons and Muter’s own Traveler’s chocolate. |
Hot chocolate: “Thick, like drinking a brownie”
Traditional hot chocolate:
- To make a very thick chocolate drink, place
½ cup water and ½ cup chocolate mix
together. - Heat until just below boil.
- Reduce heat to very low and let rest for 10
minutes – whisking occasionally. - Increase heat to warm– whisk, pour into small
mug or demitasse cup and enjoy.
Traditional hot chocolate:
- Combine 1 cup milk or water with 3
tablespoons of Traveler’s chocolate. - If making with Traveler’s Harvest or Spicy use
only 2 Tablespoons of that Traveler’s and 1
tablespoon of Traveler’s Rich - Heat below boil and whisk to incorporate
(until smooth)
The smooth, melt in your mouth, soft chocolate delights of fudge
often bring smiles at just the thought of a bite.
Traveler's fudge:
Traditional Fudge:
often bring smiles at just the thought of a bite.
Traveler's fudge:
- Heat 10oz Traveler's chocolate with 2.25oz water.
- Whisk until all chocolate is melted and is glossy smooth;
continue mixing over low heat to dissolve the sugar crystals,
making the chocolate very smooth without a grainy feel, about
10-20 minutes - If chocolate becomes too thick add a small amount of water
and keep over low heat. - Pour into 6x6 lightly buttered parchment lined pan (butter
between the parchment and fudge) - Let set and cool for 2 hours
- Lift parchment from pan to cut and wrap
Traditional Fudge:
- 2 cups Sugar
- 1/2 cup corn syrup
- 1/2 tsp cream of tar tar
- 8 ounces whole milk
- 8ounces cream
- 10 ounces melted chocolate buttons (dark preferred)
- 2 tsp vanilla extract
- Combine all ingredients excluding the chocolate and vanilla.
Heat in sauce pan to 239 degrees - stirring consistently. - Remove from heat and let cool to 129 degrees, stirring gently.
- Add chocolate and vanilla, continue stirring until fully combined.
- Pour onto a lightly oiled parchment lined 12x12 pan. Cover
fudge with a layer of parchment and allow to set for at least 1
hour before cutting and wrapping (wrap to keep moist)
Dips and Drizzles
Traveler’s chocolate is designed for taste and
enjoyment. The recipes that follow may be
adjusted to your liking by adding more liquid to
thin or more Traveler’s to thicken.
Place Traveler’s in a bowl/mug with water ( or
milk, coffee, wine...) the heat the two until the
chocolate pieces are melted. DO NOT BOIL
if using the microwave heat in 15 second intervals.
Ganache/fudge:
Dips and Fondue:
Traveler’s chocolate is designed for taste and
enjoyment. The recipes that follow may be
adjusted to your liking by adding more liquid to
thin or more Traveler’s to thicken.
Place Traveler’s in a bowl/mug with water ( or
milk, coffee, wine...) the heat the two until the
chocolate pieces are melted. DO NOT BOIL
if using the microwave heat in 15 second intervals.
Ganache/fudge:
- Add approximately 4 parts traveler’s to 1
part water. Place in microwavable dish and
heat for 15 seconds. - Continue heating slowly until the chocolate
is just melted - do not over heat. - Spread/pour in parchment lined pan and let
cool. - Use as desired
Dips and Fondue:
- Place Traveler’s and water over low heat
(or microwave as above) and whisk until
incorporated (3 parts Traveler’s to 1 part
water). - For fondue prepare your Travelers in your
fondue pot. - Serve with pretzels, chips, fruit, cheese,
veggies, breads, bacon, or drizzle over ice
cream and cakes…. Just use your
imagination
Recipes
Rosemary, cheese, and chocolate: A light appetizer
to awaken the palate
*Carr's rosemary crackers
Brie cheese
Traveler's Rich chocolate
*Use Carr's Table Water crackers or any other cracker flavors for
alternate recipe
to awaken the palate
*Carr's rosemary crackers
Brie cheese
Traveler's Rich chocolate
- Slice and spread Brie cheese on cracker.
- Melt 1/4 cup Traveler's chocolate with 1 Tbsp
water in microwave (about 15 seconds). - Whisk chocolate until glossy and smooth.
- Spoon chocolate sauce over cracker & cheese.
- Place on serving tray
- Enjoy
*Use Carr's Table Water crackers or any other cracker flavors for
alternate recipe
The following recipes would be just ordinary without understanding
how chocolate relates and enhances our senses. The five senses
include sight, smell, touch, taste, and sound.
how chocolate relates and enhances our senses. The five senses
include sight, smell, touch, taste, and sound.
- Treat your eyes to the color, gloss, texture, and density of your chocolate.
- Oh, the smell of chocolate! Is it sweet, spicy, smokey, or just neutral?
- The touch. Can just the feel enhance the image of satin, the firmness of
diamond, or the romantic grains of texture. Does it melt in your fingers or
on your tongue? - The sound of chocolate in a snap or in the silence of a drizzle excites
your ears preparing your palate for the taste. - Once in your mouth, does the chocolate taste sweet, bitter, or acidic.
Does it match the look, the smell, and the feel. Can you close your eyes
and sense harmony?
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