“Divine” Chocolate Gingerbread, Roasted Pears And Chocolate Caramel Sauce
Chocolate Gingerbread and chocolate caramel sauce…Divine!
I love Divine Chocolate, it’s fantastic, the quality, the flavor and the company itself. Divine is Fair Trade Chocolate, the farmers are the owners, it’s a cooperative that is a huge success, with happy workers that all share the company profits. Whats not to love, honestly, a great product produced by a company that is a model for fair and ethical work standards.
I partnered with Divine to create some baked goods for “No Kid Hungry” bake sale and fell in love with their chocolate. The good people from Divine have asked me to partner with them again to create a recipe using their incredible chocolate, how can I say no!! There were several themes suggested and I got to choose which I wanted to represent and my choice was local produce, supporting local farmers and farmers market. It should also to represent the season “Autumn” and what better fruit than the lovely and delicious pear (ok except for maybe apples).
The gingerbread is a recipe from a friend from Food52, Antonia James, I adapted the recipe slightly adding a little more chocolate than she called for, it’s moist and delicious and warm, the spicing makes me think of Autumn, my farmers market find that I incorporate with this are pears, oven roasted, gently spiced, sweet and buttery and when paired with the gingerbread it’s heavenly. Served warm and topped with some vanilla ice cream and homemade chocolate caramel sauce, this dessert is rich and totally delicious. The gingerbread itself is not very sweet, Antoniajames tops with a hard sauce, I chose a chocolate caramel sauce, this makes for the perfect amount of sweetness.
Spiced Roasted Pears
2 pears (I used bosc) peeled cored and cut in half
1/4 cup brown sugar
3 tbs butter
1/4 tsp cinnamon
1/4 tsp nutmeg
Optional splash of Poire William
Heat oven to 350 degree’s place pear halves cut side down in baking dish, mix the brown sugar, cinnamon and nutmeg together and sprinkle over the pears, dot with the butter. Roast in the oven for 20 minutes or until pears are just tender. Cover baking dish and set aside I also added a splash of Poire William to the pears thats purely optional.
Chocolate Gingerbread
- ½ cup unsalted butter (1 stick, or four ounces)
- 2 ounces Divine Bittersweet chocolate
- 1/3 cup regular molasses (not light, not blackstrap)
- ½ cup dark brown sugar NOTE: recipe didn’t say packed, I did pack the sugar
- 2/3 cup all purpose flour
- 1 ½ – 2 teaspoons ground ginger, to taste
- ½ teaspoon freshly grated nutmeg
- Pinch of cloves
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon cinnamon (optional . . . I don’t use it)
- 2 eggs
- 1 teaspoon vanilla
- Pre heat oven to 350 degree’s and generously butter an 8×8 baking dish. Melt the butter and chocolate together over low heat (or do what I do, which is to put them in a Pyrex one-cup measure and microwave at about 40% for 2 -3 minutes).
- Put the melted chocolate and butter into a medium bowl with the molasses and brown sugar. Stir well to combine.
- Combine the dry ingredients.
- Gently beat the eggs and stir into the wet ingredients, with the vanilla.
- Add the dry ingredients and stir just to combine. Do not overbeat.
- Pour the batter into the prepared baking dish and bake in the middle of the oven for about 30 minutes. Allow to cool in the pan. NOTE: I omitted the cloves and included the cinnamon.
Chocolate Caramel Sauce
Chocolate Caramel Sauce:
1 cup granulated sugar
6 tbs salted butter (yes salted) cut into tbs size pieces
2 oz Divine bittersweet chocolate chopped
1/2 cup heavy cream
1 tsp vanilla extract
Put the heavy cream in a glass measuring cup and microwave on high for 45 seconds, add chocolate and microwave another 30 seconds Stir until its smooth, set aside so that it will cool before adding to the caramel.
In large saucepan add the sugar, turn heat to med/high and let sit until it starts to liquify. Start stirring with a heat proof spatula, the sugar will crystalize but thats alright keep stirring until its all liquid. Stop stirring and let it cook until it turns amber in color, now add the butter, stir to combine. Remove from heat and add the chocolate cream. Stir until its incorporated in the caramel. Store in container at room temperature until ready to use. Note: If you make this ahead of time, simply place the bottle or jar in hot water to warm the caramel so it’s pourable.
Disclosure: The very nice people from Divine Chocolate provided all the chocolate used in this recipe
apuginthekitchen 
The gingerbread looks great! I still have to make one of those triple chocolate cakes that you wrote about last week. I’ll probably try making it this Sunday.
You’re such a gifted chef 🙂
Thank you so much, I do hope you enjoy. Will you be pairing wine with the chocolate cake, if so what wine? Would love to know. Sparkling?
Oh, that looks fabulous Suzanne! I just might make this for dessert… it’s Thanksgiving for us on Monday and we’re having a family dinner in the country on Sunday. Oh, those pears look divine!
The pears alone are amazing, paired with the spicy chocolate gingerbread and caramel sauce and ice cream it’s a fantastic dessert. Thank you and Happy Canandian Thanksgiving!
Hey Suzanne! I made these scrumptious pears and I made your incredibly decadent and yummy Chocolate-Caramel Sauce! Soooo good! I’ll have to mention these on my next post!
Oh thats wonderful. can’t wait to see your blog post!! Thank you so much for trying out the recipe.
That looks right off a restaurant menu! Beautiful!
Thank you so much!
Wow, that gingerbread looks amazing. I may have to add it to my “baking list” this weekend. Although I might skip the accompaniments. That’s a lot of work- very nice!
The gingerbread is delicious, you can just top with the hard sauce in the original recipe, it’s wonderful. Thank you so much.
What a stunning dessert, Suzanne! Chocolate and pears do go well together and the thought of chocolate gingerbread makes me very happy. You are one inspiring baker!
That is so sweet Hannah, thank you so much. Chocolate makes me happy and chocolate gingerbread even happier, add pears in the mix and I’m smiling for days!!
I love divine chocolate! The combination of pears, gingerbread and chocolate looks delicious. Perfect for fall!
Thanks Melissa, it kind of screamed Fall to me!!
That plate looks amazing!
Many thanks!!
oh wow!! Looks sooooooo Divine 🙂
Oh yes, thank you so much!
Looks wonderful Suzanne – an absolutely perfect recipe for autumn! I adore gingerbread… yum!
Its so true, when I think of fall and winter I think of gingerbread for some reason, the warm spicing maybe. Thanks so much.
What a wonderful blog (just love that pug in cap and apron)! And I’m so happy to learn about Divine Chocolate, too, as I try to buy “Fair Trade” whenever possible. I’ve just made a note to find some for my upcoming baking projects. Cheers. ;o)
Helen thank you so much and thank you for creating such a wonderful recipe and allowing me to use it here on my site. I too like to buy fair trade whenever possible and Divine is a wonderful, wonderful product.
Wow, everything looks heavenly!
Thank you so much Melanie!
Just your baked pear alone is fabulous! Then imagining the chocolate gingerbread with it is incredible sounding. Lovely Suzanne.
I love the baked pear, either pears or apples baked with warm spice and some sugar are so delicious and make me think of fall! Thank you so much.
Really lovely combination of flavours. I’m curious about the gingerbread as it seems as if it could be cake like. I’ve just Googled and there’s both over here, but it’s the gingerbread man that I would know. Will have to try that cake as treacle (similar or same as molasses) is something I’ve been wanting to bake with, especially as a caramel tart. Which is more typical of Northern England. Growing up we had home-made treacle bread, that I wasn’t keen on. Guess I want to test my taste buds years later!
There is a gingerbread cookie and gingerbread cake, this is the cake recipe. I make gingerbread people every year during the holidays, love them. I think that chocolate caramel would make a lovely tart!! I love treacle, have it in hot milk in the winter! Yum!!
Hi Suzanne,
Wish I could buy divine chocolate here…I’m in the midst of making boxes and boxes of chocolate to give as gift for Diwali and loved the sound of your chocolate caramel sauce. Is it firm enough to use as a centre for truffles? Is it liquid at room temperature?
I love giving food gifts, do so every year for the holidays, I may make the chocolate caramel and give as gifts this year. Thanks so much.
I’ve been looking for a good Chocolate Caramel Sauce so thank you in advance for leading me to a great recipe! Now I want this entire dish!
The caramel sauce is wonderful, you can omit the chocolate for regular salted caramel sauce. It’s so easy and delicious. Thanks so much.
WOW. This looks amazing Suzanne!!! Restaurant quality presentation, I love the gorgeous glossy chocolate caramel sauce and that roasted pear. Divine in more ways than one! Definitely trying this. Cannot WAIT. Yum! xx
Thank you, it really tastes wonderful. I love the caramel, just give me a spoon and I’ll eat it right out of the jar.
What a project 🙂 And may I say that you are brilliant? !! Loving it all. Swoon swoon swoon.
Thank you it’s a really nice combination.
Hi Suzanne,
A five star chef quality presentation! Congratulations for Divine asking you to partner with them. I shall try to make this and surprise a few friends. Thanks for sharing. 😀
Thanks Fae, Divine is such a great company I love their chocolate and what they stand for,
Suzanne,
http://www.chocolateadventurecontest.com/ Check out this link. Hope you win!
R
Oh thank you, I will enter that contest!!!
What a fabulous combination. I absolutely love ginger, chocolate and pear. That would be one of my favourite desserts!
I love the combination also, it’s really nice Pears have always been one of my favorite fruits. Thanks so much.
Such a great project, Suzanne, a great partnership and a great choice for a theme: seasonal and supportive of local producers, just great.
And of course, your dessert looks phenomenal: chocolate caramel, roasted pears and chocolate gingerbread? Yum!!! 🙂
Have a great weekend
Thanks Stefano, the combination worked really well, the chocolate is the star, it’s phenomenal!
I love Divine chocolate too, and gingerbread– I’ll be making this soon.
Combining the chocolate and gingerbread was really wonderful, I love that it’s not too sweet, I hope you enjoy if you give a try! Thank you so much,
You had me when with the chocolate in the post title. What a fab combination, I love everything about this especially the chocolate carmel sauce which is something I have never made or tasted but I suspect I would like it. A lot.
Thank you, yes that chocolate caramel sauce is amazing. I am a big caramel fan and adding chocolate, at least for me, makes it addictive.
ANNNND i’ve subscribed. Love your blog!!!!
Thank you so much Jen both for subscribing and your kind words. I love your blog also!
ciao! you got me cooking again 🙂
thebestdressup
I would love a glass of that Champagne with this!!
ciao! i will bring the champagne…jacques selosse…
thebestdressup
Oh that looks so lovely! Great post!
Thanks so much! Much appreciated.
I need this cake in my life as soon as possible! It looks super delish 🙂
Thank you so much, you are so kind!
It all sounds so good. I have pears falling off the trees now. Those spiced pears will be on my list to try. It reminds me of fall too 🙂
Oh you are so lucky having a pear tree. The spiced pears are great on their own, well maybe a little ice cream too! Thanks so much Suzie.
What a marvelous combinations fo flavors. So autumnal! And pretty on the plate.
Thanks so much Rhonda, it really does kind of scream Autumn to me.
I’ve never had Divine chocolate but would like to give it a try! Your dessert is drool worthy!
it is gingerbread season and this looks heavenly, cold outside, fires and mulled wine inside, wellies in the garden and gingerbread on your plate, yum!
What a lovely picture, this is my favorite time of year and the smell of gingerbread is definitely one of my favorites. Thank you so much,
now I know what to do with my awesome chocolate windfall! 🙂
Its all good but that chocolate caramel is positively addictive. Thanks so much,
Congratulations on the partnership! Everything looks just wonderful!
Thanks I love Divine chocolate and am so happy to work with them.
I’m just catching up with this Suzanne. The gingerbread looks fantastic, and I’m thinking about adding it to my fall dessert list. I can practically taste it from your description alone.
Thanks Cynthia, gingerbread for me just screams fall flavor. Happy to see you!
This seems like the ultimate autumn dessert! What a wonderful combination of flavors! The gingerbread with chocolate reminds me ot Sticky Toffee Pudding, which I fantasize about. OFTEN. 😉
I’ve never had sticky toffee pudding but it’s on my short list of desserts to try soon. Thank you.
You made some beautiful creations with this chocolate Suzanne! I love, love chocolate!
Thank you so much Katerina!
I’ve made AJ’s recipe too and loved it! Your creations here look so wonderful! And the Divine Chocolate folks are REALLY great. They’re out here, and my path has crossed with theirs a few times at events. They walk the talk.
I love the people from Divine, they certainly do walk the talk. Responsibie, ethical and a great product. Thanks so much.
Beautiful plating
Thanks so much!
Wooow! Soo many good recipes in one place. Cant wait to try each of them. Thnx for the lovely blog. 🙂
Thank you so much and thanks for visiting!
You marry me? I would love you my whole life just for these sweets 🙂
LOL, thank you for the kind words and the proposal!
I thank you made me craving for something sweet.
:o)
I don’t know which part of this recipe I love most! Chocolate? Pears? Sauce? Chocolate? Pears? Sauce!
I totally forgot about this recipe. It’s wonderful. Holidays season is the perfect time to make this. Thank you.
Lovely blog you hhave here
I am so happy you enjoyed. Thank you so much.