chocolate for life.

Café Chocolate of Lititz

Hours: Tuesday - Saturday 9am-9pm
Sunday & Monday 11am-4pm

Phone: 717.626.0123
Location: 40 E. Main Street | Lititz, PA | 17543
All major credit cards accepted

Always something here to delight you – Chocolate Sweets & savories from around the world

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Café Chocolate Lititz : Café | Recipes

Cafι Chocolate’s Chili Con Chocolate [ about our molé ]
Modified for the home cook. To make 10 dinner sized portions

  • Onions – 2 large – diced fine
  • Apples – crisp eating ones – 4 – diced fine
  • Tomato – 4 vine ripened – diced fine
  • Garlic – 1 whole head - minced
  • Olive oil – 6 Tbsp
  • Allspice – 1 Tbsp
  • Chili – mix of mild, sweet and spicy peppers – to taste (8 Tbsp for spicy)
  • Cumin – 4 Tbsp
  • Coriander – 4 Tbsp
  • Cilantro – 1 bunch
  • Cinnamon – 1 Tbsp
  • Ginger – 4 Tbsp fresh minced or dry
  • Nutmeg – 1 Tbsp
  • Oregano – 1 Cup fresh minced or dry
  • Paprika – 2 Tbsp
  • Pepper – black – 2 Tbsp
  • Tumeric – 1 Tbsp
  • 2 lb Organic dark red kidney beans – soaked in water overnight and pressure cook 30 mins.
  1. Heat up oil over med heat (Cafι Chocolate uses induction cook tops) in a large deep pot.
  2. Sauté first 4 ingredients till everything softened and very fragrant. Stir constantly. 10 mins.
  3. Add all of the rest of the spices and keep sautéing.
  4. Add more oil if needed. Substitute with fresh pressed apple cider to lessen fat. 15 mins.
  5. Add low sodium tamari to taste instead of salt.
  6. When all the ingredients have become a thick paste, add 3/4 lb of 100% cocoa solids dark chocolate – non-Dutched preferred – it has no alkali.
  7. Continue stirring and reduce heat to simmer another 10 at least. Add more liquid if needed.
  8. Add organic vegan sausage or turkey sausage separately at the end.
  9. Serve with organic brown short grain rice.

Chocolate Velvet Pot de Crème (Adapted for home chef)
The secret to perfecting this lusciously simple dessert is using fresh organic ingredients and the finest dark chocolate.

  • 4 oz. dark chocolate (at least 60% cocoa solids – no butter fat) – coarsely chopped.
  • 1 cup fresh organic cream
  • 2 large organic eggs
  • 1-1/2 Tablespoons vanilla
  1. Preheat oven to 350°F. Place a kitchen towel on the bottom of a baking dish that is large enough to hold 4 5-oz ramekins.
  2. Heat cream in a medium saucepan till steaming but not boiled. Pour over grated chocolate. Stir after 3 minutes till chocolate is completely melted and smooth.
  3. Whisk eggs vigorously. Continue whisking and in a thin stream, pour on the hot chocolate mixture. Stir in the vanilla.
  4. Pour the mixture through a fine mesh sieve into a 4 cup glass measure. Slowly pour the mixture into the ramekins and remove all foam from the top.
  5. Place the ramekins in the prepared baking dish. Place the dish on the middle rack of the preheated oven and pour in boiling water to come two-thirds up the sides of the ramekins.
  6. Place a sheet of foil loosely on top and bake about 20 minutes. The point of a thin knife should come out cleanly. Check during baking to be sure the water does not boil. If it comes close to boiling, add a few tablespoons of cold water and reduce temperature to 325°F.
  7. Remove ramekins from the water bath and cool at room temperature.

Pot de Crème could be served warm or chilled. At Café Chocolate we offer the pots de crème chilled with fresh strawberry puree, freshly whipped organic cream, topped with fresh raspberries and blueberries.

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