chocolate for life.

Café Chocolate of Lititz

Hours: 10am - 5pm Sunday to Thursday
9am - 9pm Friday & Saturday

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

Boboti / South African Meat Loaf
Boboti was declared the national dish of South Africa by the UN in 1954. It’s an original fusion dish combining Dutch, Indonesia, malay, Indian and English influences. Bobotie used to be made with leftovers from the Sunday roast and is beloved as a comfort food. Café Chocolate’s recipe for the home cook is for 6 portions and takes about 30 mins preparation time and 45 mins cooking time.

  • Vegetable oil
  • 1 Large onion, chopped
  • 1 lb Minced organic turkey (use beef or lamb for red meat lovers)
  • 2 Tablespoon Garam masala
  • 1 tsp each of Turmeric, Ground cumin, Ground coriander, Ground All spice
  • 12 Dried organic apricots, chopped
  • 1 Cup organic raisins

  • 1 Cup Organic milk
  • 3 Large eggs
  • 3 Tablespoon chutney
  1. Plump up raisins & chopped up apricots with enough hot water to cover for 30 mins.
  2. Heat 4 Tablespoon oil in a large deep pan over medium heat till hot. Add all the spices and onions. Cook stirring all the time until very fragrant and mixture become paste like.
  3. Add the minced meat that has been well loosened up by hand, keep mixing the onion spice paste throughout the meat with sturdy spatula.
  4. Keep doing this till the meat becomes browned. Add the drained raisins and keep cooking till meat is almost all cooked. Cool the mixture.
  5. In the meantime, beat eggs and milk together till frothy. Beat in chutney. Add the chutney custard to the cooled meat mixture. Mix well by hand.
  6. Either bake mixture in a 9 x 12 glass dish in 325°F convection oven (Do not press down meat mixture) or portion into 6 ovenproof bowls and bake for 40 mins. Bake till golden brown and fluffy.

Café 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 (Café 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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