Welcome to our recipe file. We hope you experiment with and enjoy these ideas as well as get inspiration for your own creative uses for Chocolate Krak.

Two of our favorite uses for Chocolate Krak are as a topping for ice cream and stirred into warm popcorn, yummm!


Makes 3 servings

3 oz. vodka

.5 oz. sweet vermouth

.5 oz. dry vermouth

. 5oz. white creme de cacao

3 oz. chocolate Krak

Crush your choice of chocolate krak with a mortar and pestle or in a blender. Add ice to a shaker and all ingredients. Shake for 15 seconds and pour into martini glasses rimmed with crushed chocolate krak.

Serve and enjoy!



To one stick of room temperature salted butter, add 1/4 cup of Naked Krak and 1 teaspoon of honey. Stir until combined. Put in small crock andcchill.

This is great on toast, corn on the cob and our favorite, pumpkin pancakes, recipe follows.



2 cups all purpose flour

3/4 cups sugar

1 tsp. pumpkin pie spice mix

1 tsp.baking powder

pinch of salt

7 1/2 oz. or one full cup of pumpkin puree (canned or fresh roasted)

1 cup of half and half

4 eggs, separated

Mix dry ingredients together. In a seperate bowl mix wet ingredients, except egg whites. Mix wet ingredients with dryingredients Whip egg whites until stiff then fold into batter.. Pour 1/4 cup of batter on hot griddle or hot pan.

Serve with Krak butter, and maple syrup (opt.)


9 slices of day old bread, preferably brioche or challah

4-6 ounces of your favorite flavor of chocolate krak

2 cups heavy cream

1/4 cup dark rum or brandy

1/2 cup sugar

6 Tbsp. butter

3 large eggs

pinch of cinnamon

Cut each slice of bread into 4 triangles

In a saucepan over low heat mix all the ingredients but the bread and chocolate krak Heat just to melt sugar, don't let eggs cook. Cover the bottom of a casserole dish with pieces of bread, pour some of the egg and cream mix over it, sprinkle with chocolate krak and repeat with two more layers.

Refrigerate over night then let return to room temperature before baking at 350 degrees for 30 to 35 minutes