Chocolate
INSPIRATION guide
All product numbers are subject to change. Please reach out to your Dawn Sales Representative if there are any discrepancies.
© 2023 Dawn Food Products, Inc.
10% Chocolate is a
Chocolate Cake is large & growing
5
+ %
Proven Favorite Flavor and has the potential to drive up to a 10% dollar growth.2
5% dollar sales vs. last year (2022)1
Cupcakes are more popular than ever!3 Boost your sales with one of our gourmet chocolate cupcake recipes featured on pages 13-15
87%
of all consumers
Love or Like
Chocolate
4
Source: Nielsen Byzzer, Total US In-Store Bakery Chocolate Cake Dollar Sales vs YA for 52 weeks ending 7/15/2023
1
Source: Nielsen Byzzer, Total US In-Store Bakery Chocolate Baked Goods Dollar Sales vs YA for 52 weeks ending 7/15/2023
2
Source: Nielsen Byzzer, Total US In-Store Bakery Cupcake Dollar Sales +24% vs YA for 52 weeks ending 7/15/2023
3
Source: Datassentials Consumer Preferences, Affinity for Chocolate among all Consumers, n=1,975
4
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Brownie Bundt Cake • Dawn Exceptional® R&H® Fudgey Brownie Mix ( 00874223) • Dawn Exceptional® Bakers Request™ Devil’s Food Cake Mix ( 00495128 ) • Water • Bakery Essentials™ Soybean Vegetable Oil ( 02505321) • Dawn Exceptional® Classic Chocolate Fudge Icing ( 00878902) • Dawn Exceptional® Classic Caramel Flavored Fudge Icing ( 00920282) In the bowl of a stand mixer fitted with the paddle attachment, combine 100% brownie mix, 100% devil's food cake mix and the 20% water. Mix for one minute on low speed, scrape down the bowl. Add 24% water and 12% oil and mix 1 minute on low
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speed, scrape the bowl and mix for 2 minutes on medium speed. Spray desired size bundt pans with pan spray, deposit batter, and bake at 350° F until cake springs back lightly when touched. Let cake cool 5 minutes, depan and let cool completely. Top with fudge and caramel icings. Chef's Tip: Making a small batch and don’t want to be bothered with math? Use the following recipe: In the bowl of a stand mixer fitted with the paddle attachment, combine 2 lb. 8 oz. brownie mix, 2 lb. 8 oz. devil's food cake mix and the 1 lb. water. Mix for one minute on low speed, scrape down the bowl. Add 1 lb. 3.2 oz. water and 9.6 oz. oil and mix 1 minute on low speed, scrape the bowl and mix for 2 minutes on medium speed.
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Cake
Death By Chocolate Cake (shown on cover) • Dawn Exceptional® Baker's Request™ Devil's Food Cake Mix ( 00495128 ) • Water • Bakery Essentials™ Soybean Vegetable Oil ( 02505321) • Bakery Essentials™ No Stick Pan Coating ( 02498154) • Midas Foods International Chocolate Mousse Mix ( 00961236 ) • Dawn Exceptional® VelveTop™ Enhanced Stability Vanilla Whipped Icing and Filling Liquid ( 00492687 ) • Dawn Exceptional® Majestic® Dark Devil's Food Mix ( 01153072) • Semper ASM Dark Chocolate Ganache ( 01022938 ) • Mona Lisa® Dark Chocolate Shavings ( 00916893) • Ice Cream Cone* • Dawn Chocolate Buttercreme Style Icing ( 02440981) Prepare devil's food cake mix according to manufacturer's instructions. Deposit 1 lb. of prepared batter into sprayed and papered 8-inch cake pans. Bake at 350° F until cake springs back lightly when touched. Let cool completely. Each cake will use 3 layers. Prepare the chocolate mousse mix according to manufacturer’s instructions, using the liquid vanilla whipped icing. Prepare the dark devil’s food donuts according to the manufacturer’s instructions. Fry and let cool completely. Dip donuts into melted ganache. Fill and crumb coat with prepared chocolate mousse. Place internal supports/dowels into the cake. Smooth ice cake with chocolate mousse. Warm compound icing and pipe around edges of cake to make a drip design, then fill in on top. Let icing set up completely. Decorate the cake with a combination of chocolate shavings, iced chocolate donuts and mini ice cream cones filled with a scoop of chocolate buttercreme.
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Cake
Chocolate Bumpy Cake • Dawn Exceptional® Baker’s Request™ Devil’s Food Cake Mix (00495128) • Water • Bakery Essentials™ Soybean Vegetable Oil (02505321) • Bakery Essentials™ No Stick Pan Coating (02498154) • Dawn Exceptional® VelveTop™ Vanilla Whipped Icing & Filling (00492687) • Dawn Exceptional® Classic Chocolate Fudge Icing (00878902)
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Prepare dark devil's food cake mix according to manufacturer's instructions. Deposit 1 lb. 8 oz. batter into sprayed 10-inch cake pans. Bake at 350° F for 20-30 minutes or until cake springs back lightly when touched. Let cool completely and depan. Pipe four equidistant rows of vanilla whipped topping onto each cake round using a large straight tip. Place in freezer until chilled. Pour warm fudge icing over chilled rounds. Pipe remaining icing in crisscrossing lines over top and in decorative pattern around the bottom of each round.
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Pie
Frozen Hot Chocolate Pie
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Chocolate Crust • Mondelēz International® Medium Oreo Cookie Crumbs ( 02460319 ) • Keller's Creamery Unsalted AA Sweet Cream Butter ( 01177668 ) • Bakery Essentials™ No Stick Pan Coating ( 02498154) Place 100% cookie crumbs into a bowl, pour in 3.57% melted butter, stir to combine. Treat a 9-inch springform pan with pan spray. Deposit 1 lb. prepared crumbs into pan. Press up the sides and across the bottom. Bake at 350° F for 10 minutes, then let cool completely. Reserve.
Hot Chocolate Filling • Dawn Exceptional® Classic Chocolate Fudge Icing ( 00878902) • Dawn Exceptional® VelveTop™ Enhanced Stability Vanilla Whipped Icing and Filling Liquid ( 00492687 ) Using a stand mixer fitted with the whip attachment, prepare 5 lb. vanilla whipped topping. Warm 3 lb. fudge icing and pour into whipped topping, whip at low speed until combined, scrape the bowl, and whip again until just combined. Reserve.
Meringue Topping • Dawn Exceptional® Meringue Filling Base ( 00020958 ) • White Satin Extra Fine Granulated Sugar ( 00401026 ) • Water Prepare meringue base according to manufacturer’s instructions. Reserve.
To Build the Pies: Warm 5.5 oz. fudge icing and pour into reserved springform pan with baked crust. Spread around the bottom, place in cooler for 15 minutes to set up. Remove from cooler and place 1 lb. 12 oz. prepared hot chocolate filling into pan, spreading evenly. Place 1 lb. prepared meringue into pan and swirl the top. Toast with a torch and place into freezer overnight. The next day, unmold from springform pan and place on cake board. Return to freezer, pie is served frozen. Chef's Tip: Making a small batch and don’t want to be bothered with math? Use the following recipe: Place 5 lb. cookie crumbs into a bowl, pour in 3 oz. melted butter, stir to combine.
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Tarts & Brownies
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Dark Chocolate Raspberry Tart
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• Pidy® 3.25" Round Sweet Fluted Tartlet ( 02360064) • Dawn Exceptional® Pureed Fruit with Seeds Raspberry Filling Pouch Pak ( 02405282) • Semper ASM Dark Chocolate Ganache ( 01022938 ) • Fresh Raspberries • Edible Gold Leaf Fill tart shells halfway with raspberry filling. Top with melted ganache and let set. Top with fresh raspberries and gold leaf.
Chocolate Dipped Truffled Brownie Bites
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• Dawn Exceptional® R&H® Fudgey Brownie Mix (00874223) • Bakery Essentials™ Three Gum Cream Cheese (02493352) • Water • Bakery Essentials™ No Stick Pan Coating ( 02498154) • Van Leer® Shine White Coating EZ-Melt Wafers ( 03055953) • Van Leer® Shine Dark Chocolate EZ-Melt Wafers ( 03055915) In the bowl of a stand mixer fitted with the paddle attachment, combine 100% brownie mix, 18.75% room temperature cream cheese, and 6.25% water. Mix on low for one minute, scrape the bowl, then mix on medium for 30 seconds. Spray and paper half sheet trays. Deposit batter into pans and spread evenly ( it will be thick ). Bake at 350° F until set all the way across, roughly 25 minutes. Let cool completely, freeze for 4 hours. Cut frozen brownie tray into 1 x 1-inch squares. Melt dark and white coating chocolates, dip brownie bites into chocolates and decorate as desired. Chef's Tip: Making a small batch and don’t want to be bothered with math? Use the following recipe: In the bowl of a stand mixer fitted with the paddle attachment, combine 5 lb. brownie mix, 15 oz. room temperature cream cheese, and 5 oz. water. Mix on low for one minute, scrape the bowl, then mix on medium for 30 seconds.
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Brownies
Raspberry Cream Cheese Brownies • Dawn Exceptional® R&H® Fudgey Brownie Mix ( 00874223) • Hot Water • Dawn Exceptional® Rich Taste Cream Cheese Filling Pouch Pak ( 02405092) • Dawn Exceptional® Pureed Fruit with Seeds Raspberry Filling Pouch Pak ( 02405282) • Bakery Essentials™ No Stick Pan Coating ( 02498154)
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Prepare brownie mix according to manufacturer's instructions. Line a half sheet tray with parchment paper and treat with pan spray. Deposit 3 lb. batter, spread to edges, top with a 1 lb. zigzag of raspberry filling and then 1 lb. of cream cheese filling. Using the middle and index fingers, gently fold the fillings into the brownie batter to create a swirl. Bake at 350° F until set. Let brownies cool completely then freeze. Unmold and cut while frozen (this step is optional, but the brownies will both unmold and slice much easier from frozen). The brownies in the picture are cut into 3 x 3-inch squares.
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Cookies & Brownies
Crinkle Cookies • Dawn Exceptional® R&H® Fudgey Brownie Mix ( 00874223) • Bakery Essentials™ Whole Eggs ( 03032572) • Water • Bakery Essentials™ Cane 6/10X Powdered Sugar ( 02492784)
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In the bowl of a stand mixer fitted with the paddle attachment, combine 100% brownie mix, 12.5% whole eggs, 6.25% water. Mix on low speed for 30 seconds, scrape the bowl and mix for another 20 seconds. Using a #40 purple scoop, deposit batter directly into a bowl of powdered sugar and gently toss to cover batter in sugar. Place on a sheet pan lined with parchment and bake at 350° F for 12-14 minutes or until cookies have cracked and are set around the edges. Chef's Tips: Making a small batch and don’t want to be bothered with math? Use the following recipe: In the bowl of a stand mixer fitted with the paddle attachment, combine 5 lb. brownie mix, 10 oz. whole eggs, and 5 oz. water. Mix on low speed for 30 seconds, scrape the bowl and mix for another 20 seconds.
Mocha Stout Brownies • Dawn Exceptional® R&H® Fudgey Brownie Mix ( 00874223) • Dark Stout • Bakery Essentials™ No Stick Pan Coating ( 02498154) • Dawn Chocolate Buttercreme Style Icing ( 02440981) • Bakery Essentials™ Natural Coffee Flavor with Other Natural Flavors ( 03036969 ) • Dawn Exceptional® Classic Chocolate Fudge Icing ( 00878902) • Mona Lisa® Pearl Metallic White Chocolate Granellas ( 03054390 )
Making a small batch and don’t want to be bothered with math? Use the following recipe: Combine 5 lb. chocolate buttercreme and 2.5 oz. coffee flavoring.
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Prepare brownie mix according to manufacturer’s instructions but replace the water with dark stout. Line half sheet pans with parchment paper and treat with pan spray. Deposit 4 lb. batter, spread to edges, and bake at 350° F until set. Let cool completely. Freeze, then unmold brownies. Combine 100% chocolate buttercreme and 3.125% coffee flavoring. Smooth ice each brownie with 1 lb. 8 oz. prepared buttercreme. Drizzle with chocolate fudge icing then immediately top with white chocolate to o rd decorations. Cut while frozen (this step proder these ucts is optional, but the brownies will both unmold and slice much easier from frozen).
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Donuts
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• Dawn Exceptional® Raised A Raised Donut Mix ( 00025437 ) • Red Star® Compressed Yeast ( 00917958 ) • Water • Dawn Exceptional® Fon Dip Chocolate Flat Icing ( 00018895) or Dawn Exceptional® E-Z Open™ Chocolate Flat Icing ( 03012109 ) • Kerry™ Kingsblingz Gold Crystal ( 01368697 ) • Silver Decorettes* • Mona Lisa™ White Chocolate Cereal Coated Crispearls ( 03034057 ) • Mona Lisa™ Milk Chocolate Cereal Coated Crispearls ( 03029039 ) • Van Leer® Shine White Coating EZMelt Wafers ( 03055953) Prepare donut mix according to manufacturer’s instructions, shaping dough into rings and holes. Fry and let cool completely. Dip rings and holes in chocolate flat icing and immediately top with crispearls and decorettes. Decorate the rings and donut holes with white coating chocolate. Place the decorated donut hole in the center of the finished rings.
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Donuts
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• Dawn Exceptional® Raised A Raised Donut Mix ( 00025437 ) • Water • Red Star® Compressed Yeast ( 00917958 ) • Dawn Exceptional® Rich Chocolate Bavarian Creme Filling ( 02405357 ) • Dawn Exceptional® Fon Dip Chocolate Flat Icing ( 00018887 ) -OR- Dawn Exceptional® Select Chocolate Flat Icing ( 00076927 ) Prepare donut mix according to manufacturer's instructions, shaping into Bismark's. Fry and let cool completely. Fill with chocolate filling. Dip donuts in chocolate flat icing.
S'more Old Fashioned Donut
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• Dawn Exceptional® Chocolate Old Fashioned Mix ( 01153098 ) • Water • Dawn Exceptional® Enhanced Stability Chocolate Flat Icing ( 00672586 ) or Dawn Exceptional® Fon Dip Enhanced Stability Chocolate Flat Icing ( 00018895) • Mona Lisa™ Dark Chocolate Shavings ( 0916893) • Handmade Marshmallows or Large Marshmallows • Nabisco® Honey Maid Graham Cracker Crumb ( 02327824 Prepare chocolate donut mix according to manufacturer's instructions. Fry and let cool completely. Dip donuts in chocolate flat icing and immediately sprinkle with graham crumbs. Warm marshmallow with torch and place warmed side down on donut to stick. Toast the top of the marshmallow with a torch and immediately garnish with a chocolate curl.
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Donuts
Truffle Donuts with NUTELLA® • Dawn Deluxe Donut Sugar ( 00010645) • Barry Callebaut® 10/12% Natural Dutch Cocoa Powder ( 02340024) • Dawn Exceptional® Rich Taste Chocolate Dobash Filling ( 02405563) • Nutella® Hazelnut Spread Piping Bag ( 02410926 ) • Dawn Exceptional® Sourdough Raised Donut Mix ( 03019221) • Water • Keller's Creamery Unsalted AA Sweet Cream Butter ( 01177668 ) • Red Star® Compressed Yeast ( 00917958 )
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Combine 100% donut sugar and 9.375% cocoa powder together, sift together and reserve. Combine 100% NUTELLA and 100% Dobash filling together, whisk until no lumps remain. Prepare sourdough donut mix according to manufacturer's instructions. Fry and let cool completely. Fill with prepared NUTELLA® donut filling, roll in prepared donut sugar. Chef's Tip: Making a small batch and don’t want to be bothered with math? Use the following recipe: Combine 5 lb. donut sugar and 7.5 oz. cocoa powder together, sift together and reserve. Combine 2 lb. 8 oz. NUTELLA® and 2 lb. 8 oz. Dobash filling together, whisk until no lumps remain and reserve
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Muffins & Cupcakes
Triple Chocolate Muffin
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• Dawn Exceptional® R&H® RichCreme® Chocolate Cake Base ( 00546814) to o • Bakery Essentials™ Whole Eggs ( 03032572) rd proder these • Bakery Essentials™ Soybean Vegetable Oil ucts ( 02505321) • Water • Bakery Essentials™ White Chocolate 1M Drop ( 02504951) • Bakery Essentials™ Semi-Sweet Chocolate 1M Drop ( 03048658 ) • Bakery Essentials™ Milk Chocolate 1M Drop ( 02505040 )
Prepare 100% chocolate creme cake base according to manufacturer’s instructions. Add in 10% each, white, semi-sweet, and milk chocolate drops at the end of mixing and mix to combine. Use a #8 gray scoop to deposit 4.5 oz. batter into each cavity. Top with milk and semi-sweet chocolate drops. Bake at 350°F until the center springs back lightly when touched. Let cool completely. Chef's Tip: Making a small batch and don’t want to be bothered with math? Use the following recipe: In the bowl of a stand mixer fitted with the paddle attachment, combine 5 lb. chocolate creme cake base and 1 lb. 12 oz. eggs. Mix on low speed for one minute. Mix on medium speed for three minutes. Add 1 lb. 8 oz. oil and 1 lb. 2 oz. water. Mix on low speed for 1 minute. Scrape bowl. Mix on low speed for 3 minutes. Add 8 oz. each of white, semi-sweet, and milk chocolate drops and mix to combine.
Chocolate Toffee Cupcakes • Dawn Exceptional® Baker's Request™ Devil's Food Cake Mix ( 00495128 ) • Water • Bakery Essentials™ Soybean to o rd Vegetable Oil ( 02505321) proder these ucts • Dawn Exceptional® Cream Cheese Buttercreme Style Icing ( 02437863) • Dawn Exceptional® Rich Taste Chocolate Bavarian Creme Filling ( 02405357 ) • Dawn Exceptional® Classic Chocolate Fudge Icing ( 00878902) • TR Toppers Chopped Heath® Candy Bars Pieces ( 00653130 )
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Line conventional size cupcake pans with paper liners. Prepare devil's food cake mix according to manufacturer's instructions. Use a #16 blue scoop to deposit 1.5 oz. batter into each cavity. Bake at 350° F until cupcakes spring back lightly when touched. Let cool completely. Place buttercreme in a piping bag fitted with an open star tip. Using a 1-inch round cutter, cut the center out of each cupcake. Fill cavity with chocolate filling. Pipe a swirl of buttercreme on top of cupcakes and drizzle with warmed caramel fudge icing, top with toffee pieces.
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Cupcakes
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St. Paddy’s Day Chocolate Mint Cupcakes • Dawn Exceptional® Baker's Request™ Devil's Food Cake Mix ( 00495128 ) • Water • Bakery Essentials™ Soybean Vegetable Oil ( 02505321) • TR Toppers Chopped Andes Mints ( 01256727 ) • Dawn White Buttercreme Style Icing ( 02434356 ) • Dawn Exceptional® Emerald Green Buttercreme Style Icing ( 02441054) • Dawn Exceptional® Light Green Buttercreme Style Icing ( 02441062) • Peppermint Flavoring* • Bakery Essentials™ Green Decorettes ( 03032114 • Kerry™ Shamrock Shape Decorettes ( 02388735) • Kerry™ Shamrock Mix Decorettes ( 02388438 )
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Line conventional size cupcake pans with paper liners. Prepare devil's food cake mix according to manufacturer’s instructions. Use a #16 blue scoop to deposit 1.5 oz. batter into each cavity. Bake at 350° F until cupcakes spring back lightly when touched. Let cupcakes cool completely and freeze. Hollow out the center of each cupcake using a 1-inch round cutter and a small offset spatula or paring knife. Fill the center of each cupcake with 0.25 oz. of chopped Andes mint pieces using a teaspoon. Mix peppermint extract at a ratio of 0.5 oz. of extract to 2 lb. of buttercreme. Mix the extract with white, emerald green and light green buttercremes. Place each color in a separate piping bag fitted with your preferred tips. Decorate the cupcakes as desired and embellish with an array of decorettes.
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Cupcakes
Chocolate Hazelnut Cupcakes • Dawn Exceptional® Baker's Request™ Devil's Food Cake Mix ( 00495128 ) • Water • Bakery Essentials™ Soybean Vegetable Oil ( 02505321) to o rd • Dawn Chocolate Buttercreme proder these ucts Style Icing ( 02440981) • Nutella® Hazelnut Spread Piping Bag ( 02410926 ) • Dawn Exceptional® Classic Chocolate Fudge Icing ( 00878902) • Chocolate Hazelnut Candy
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Line conventional size cupcake pans with paper liners. Prepare devil's food cake mix according to manufacturer's instructions. Use a #16 blue scoop to deposit 1.5 oz. batter into each cavity. Bake at 350° F until cupcakes spring back lightly when touched. Let cool completely. Place buttercreme in a piping bag fitted with a large open French star tip. Using a 1-inch round cutter, cut the center out of each cupcake. Fill cavity with chocolate hazelnut filling. Pipe a swirl of buttercreme on top of cupcakes and drizzle with warmed fudge icing, top with chocolate hazelnut candy.
Dark Chocolate Cheesecake Cupcakes
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• Dawn Exceptional Baker's Request Dark Devil's Food Cake Mix ( 00581167 )† • Water • Bakery Essentials™ Soybean Vegetable Oil ( 02505321) • Dawn Exceptional® Rich Taste Cream Cheese Filling Pouch Pak ( 02405092) • Dawn Exceptional® Cream Cheese Buttercreme Style Icing ( 02437863) • Mona Lisa™ Marbled Chocolate Decoration Curls ( 02438324) ®
™
Line conventional size cupcake pans with paper liners. Prepare dark devil's food cake mix according to manufacturer's instructions. Use a #16 blue scoop to deposit 1.5 oz. batter into each cavity. Bake at 350° F until cupcakes spring back lightly when touched. Let cool completely. Using a 1-inch round cutter, cut the center out of each cupcake. Fill cavity with cream cheese filling. Place cream cheese icing in a piping bag fitted with a large French tip. Pipe dollops of icing on top of the cupcakes and sprinkle with chocolate curls.
No dark Devil’s Food Cake Mix available in your area? No problem, just substitute Dawn Exceptional ® Baker's Request™ Devil's Food Cake Mix (00495128).
†
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Cupcakes
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Chocolate Peanut Butter Pretzel Cupcakes • Dawn Exceptional® Baker's Request™ Dark Devil's Food Cake Mix ( 00581167 ) • Water • Bakery Essentials™ Soybean Vegetable Oil ( 02505321) • Dawn White Buttercreme Style Icing ( 02434356 ) • Jimbo's Jumbos™ Creamy Peanut Butter ( 02403575) • Dawn Exceptional® Classic Caramel Flavored Fudge Icing ( 00920282) • Chocolate Dipped Pretzel
large open straight tip. Pipe prepared buttercreme on top of the cupcakes and drizzle with warmed caramel fudge icing, top with a chocolate dipped pretzel.
Line conventional size cupcake pans with paper liners. Prepare devil's food cake mix according to manufacturer’s instructions. Use a #16 blue scoop to deposit 1.5 oz. batter into each cavity. Bake at 350° F until cupcakes spring back lightly when touched. Let cool completely.
Chef's Tip: Making a small batch and don’t want to be bothered with math? Use the following recipe: Mix together 5 lb. buttercreme, 2 lb. 8 oz. peanut butter, and 0.8 oz. water.
Mix together 100% buttercreme, 50% peanut butter, and 1% water. Place a swirl of prepared buttercreme in a piping bag fitted with a
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To make the chocolate dipped pretzels, use salted pretzels. Melt Van Leer Shine Dark Chocolate EZ-Melt Wafers ( 02496364 ) and dip pretzels fully melted chocolate. Place on a silpat lined sheet tray and place in cooler for a few minutes to set up. Remove from cooler and reserve until ready to use.
No dark Devil’s Food Cake Mix available in your area? No problem, just substitute Dawn Exceptional® Baker's Request™ Devil's Food Cake Mix ( 00495128 ).
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Brownies
Brownie Pancakes • Dawn Exceptional® R&H® Buttermilk Pancake Mix ( 00732819 ) • Dawn Exceptional® R&H® Fudgey Brownie Mix ( 00874223) • Barry Callebaut® Natural 10/12% Black Cocoa Powder ( 02340024) • Domino Light Brown Sugar ( 00286021) • Whole Milk • Bakery Essentials™ Whole Eggs ( 03032572) • Dawn Exceptional® Classic Caramel Flavored Fudge Icing ( 00920282) • Dairy Gold Heavy Whipping Cream ( 00502098 ) Pancakes: Heat griddle to medium heat or 350° F. In the bowl of a stand mix fitted with the paddle attachment, combine 100% pancake mix, 58.75% brownie mix, 35% black cocoa, and 35% brown sugar. Make a well in the center and add 93.5% whole
milk and 46.875% whole eggs. Mix together until well combined. Working in batches, cook the pancakes until the edges turn dry, then flip and cook until set all the way through ( because pancakes are so dark, they may not change color). Caramel Syrup: In a nonreactive pan, add 1 lb. of heavy cream. Heat cream to a boil. In another bowl with 1 lb. 8 oz. caramel fudge icing, very slowly stir in the cream. Keep refrigerated until ready to use. Chef’s Tip: Making a small batch and don’t want to be bothered with math? Use the following recipe: In the bowl of a stand mix fitted with the paddle attachment, combine 5 lb. pancake mix, 2 lb. 15 oz. brownie mix, 1 lb. 12 oz. black cocoa, and 1 lb. 12 oz. brown sugar. Make a well in the center and add 4 lb. 10.8 oz. whole milk and 2 lb. 5.5 oz. whole eggs. Mix together until well combined.
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Hot Chocolate Bombs
Salted Caramel Hot Chocolate Bombs
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• Barry Callebaut® Natural 10/12% Dutch Cocoa Powder ( 02340024) • Bakery Essentials™ High Heat Nonfat Milk Solids ( 02492776 ) • White Satin Extra Fine Granulated Sugar ( 00401026 ) • Kraft™ Marshmallow Mini Jet Puffed ( 00751893) • TR Toppers Chopped Heath® Candy Bar Pieces ( 00653130 ) • Mona Lisa® Semi-Sweet Chocolate Dome ( 03040515) • Van Leer® Shine White Coating EZ- Melt Wafers ( 03055953) • Salted Caramel Confectionery Chips* • Kerry™ Kingsblingz Gold Crystal ( 01368697 ) To prepare the cocoa mix, mix 100% granulated sugar, 43% cocoa powder, and 136% milk solids using a whisk. If the mixture is lumpy you may need to sift it and mix again. Reserve. Place the half chocolate spheres into conventional size cupcake liners and place on a sheet tray. Fill each with 1 TBL hot chocolate mix, 1 TBL toffee pieces, and 1 TBL mini marshmallows. Heat the back of a metal pan with a blow torch. Gently place the other half of the sphere on the pan and lightly melt the edges. Immediately place on top of the filled sphere half. Let set until the chocolate sets. Melt white coating chocolate; drizzle each bomb and immediately top with sprinkles and caramel chips.
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Mint Chocolate Hot Chocolate Bombs • Barry Callebaut® Natural 10/12% Dutch Cocoa Powder ( 02340024) • Bakery Essentials™ High Heat Nonfat Milk Solids ( 02492776 ) • White Satin Extra Fine Granulated Sugar ( 00401026 ) • TR Toppers Chopped Andes Mints ( 01256727 ) • Kraft™ Marshmallow Mini Jet Puffed ( 00751893) • Mona Lisa® Semi-Sweet Chocolate Dome ( 03040515) • Van Leer® Shine Dark Chocolate EZ- Melt Wafers ( 03055915) • Kerry™ 12/14 White Non-Pareils ( 01043752) • Bakery Essentials™ Green Decorettes ( 03032114) To prepare the cocoa mix, in a medium bowl mix 100% granulated sugar, 43% cocoa powder and 136% milk solids using a whisk. If the mixture is lumpy you may need to shift and mix again, Reserve. Place the half chocolate spheres into conventional size cupcake liners and place on a sheet tray. Fill each with 1 TBL hot chocolate mix, 2 tsp Ande’s mint pieces, and 1 TBL mini marshmallows. Heat the back of a metal pan with a blow torch. Gently place the other half of the sphere on the pan and lightly melt the edges. Immediately place on top of the filled sphere half. Let set until the chocolate sets. Melt dark coating chocolate; drizzle each bomb and immediately top with sprinkles.
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Hot Chocolate Bombs
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To Serve: Place the cocoa bomb in a mug and pour 6 oz. hot milk on top.
Double Dutch Hot Chocolate Bombs
Chef's Tip: Making a small batch and don’t want to be bothered with math? To prepare the cocoa mix, combine 2 lb. 8 oz. granulated sugar, 1 lb. 1.2 oz. cocoa powder, and 3 lb. 6.4 oz. milk solids using a whisk.
• Bakery Essentials™ High Heat Nonfat Milk Solids ( 02492776 ) • White Satin Extra Fine Granulated Sugar ( 00401026 ) • Bakery Essentials™ Semi-Sweet Chocolate 10M Drop ( 03050675) • Kraft™ Marshmallow Mini Jet Puffed ( 00751893) • Chocolate Garnishes • Van Leer® Shine White Coating EZ- Melt Wafers ( 03055953) • Barry Callebaut® Natural 10/12% Dutch Cocoa Powder ( 02340024)
To prepare the cocoa mix, mix 100% granulated sugar, 43% cocoa powder, and 136% milk solids using a whisk. If the mixture is lumpy you may need to sift it and mix again. Reserve. Place the half chocolate spheres into conventional size cupcake liners and place on a sheet tray. Fill each with 1 TBL hot chocolate mix, 2 tsp mini chocolate chips, and 1 TBL mini marshmallows. Heat the back of a metal pan with a blow torch. Gently place the other half of the sphere on the pan and lightly melt the edges. Immediately place on top of the filled sphere half. Let set until the chocolate sets. Melt white coating chocolate; drizzle each bomb and immediately top with metallic flakes.
Peppermint Dark Chocolate Hot Chocolate Bombs
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• Mona Lisa® Semi-Sweet Chocolate Dome ( 03040515) • Barry Callebaut® Natural 10/12% Dutch Cocoa Powder ( 02340024) • Bakery Essentials™ High Heat Nonfat Milk Solids ( 02492776 ) • White Satin Extra Fine Granulated Sugar ( 00401026 ) • Bakery Essentials™ Semi-Sweet Chocolate 10M Drop ( 03050675) • Crushed Peppermint Candies • Kraft™ Marshmallow Mini Jet Puffed ( 00751893) • Van Leer® Shine White Coating EZ- Melt Wafers ( 03055953) • Kerry™ Peppermint Candy Cane Shapes ( 02468339 ) To prepare the cocoa mix, in a medium sized bowl mix 100% granulated sugar, 43% cocoa powder, and 136% milk solids using a whisk. If the mixture is lumpy you may need to sift it and mix again. Reserve. Place half of these chocolate spheres into conventional size cupcake liners and place on a sheet tray. Fill each with 1 TBL hot chocolate mix, 1 tsp chocolate chips, 2 tsp crushed peppermint candies, and 1 TBL mini marshmallows. Heat the back of a metal pan with a blow torch. Gently place the other half of the sphere on the pan and lightly melt the edges. Immediately place on top of the filled sphere half. Let set until the chocolate dries. Melt white coating chocolate; drizzle each bomb and immediately sprinkle with candy cane shapes.
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Please reach out to a Dawn Sales Representative for item number.
Featured Chocolate Products CAKE MIXES AND BASES
SALE UNIT
NET CASE WT
00495128
Dawn Exceptional Baker's Request Devil's Food Cake Mix
Bag
50#
00581167
Dawn Exceptional® Baker's Request Dark Devil's Food Cake Mix
Bag
50#
00548597
Dawn Exceptional Baker's Request German Chocolate Cake Mix
Bag
50#
00547862
Dawn Exceptional Baker's Request Red Velvet Cake Mix
Bag
50#
00546814
Dawn Exceptional R&H RichCreme Chocolate Cake Base
Bag
50#
00003566
Dawn Chocolate Creme Cake Base
Bag
50#
®
™
®
™
® ®
™
®
®
BUTTERCREME STYLE ICINGS 03069684
Dawn Chocolate Buttercreme Style Icing
Pail
28#
03069851
Dawn European Style Chocolate Buttercreme Icing
Pail
28#
DONUT MIXES AND BASES & FROZEN DONUTS 00007237
Devil's Food Cake Donut Mix
Bag
50#
01153098
Chocolate Old Fashioned Cake Donut Mix
Bag
50#
01153072
Majestic Dark Devil's Food Cake Donut Mix
Bag
50#
01150177
Dark Devil's Food Prefried Cake Donut 3 oz 90ct
Case
16.88#
01150169
Dark Devil's Food Cake Donut 2 oz 126ct
Case
15.75#
00025205
Dawn Exceptional Premium Flavor Chocolate Raised Donut Mix
Bag
50#
00019331
Dawn Exceptional® Soft Chocolate Fudge Icing
Pail
24#
03012109
Dawn Exceptional® EZ-Open Enhanced Stability Chocolate Flat Icing MBC
Pail
40#
00018648
Dawn Chocolate Flat Icing
Pail
50#
02442606
Dawn Exceptional® R&H ® Fudgey Brownie Mix MBC 50#
Bag
50#
00874223
Dawn Exceptional R&H Fudgey Brownie Mix 50#
Bag
50#
Dawn Exceptional® Chocolate Bavarian Creme Filling 22#
Pail
22#
®
DONUT ICINGS
BROWNIE MIXES ®
®
FILLINGS 02405357
DISTRIBUTED PORTFOLIO 03048658
Bakery Essentials Semisweet Chocolate 1M Drop
Case
25#
03048689
Bakery Essentials Semisweet Chocolate 4M Drop
Case
25#
01022938
ASM Foods Dark Chocolate Ganache Icing
Pail
12#
01336420
Mona Lisa Semi Sweet Décor Curls
Case
10#
03061947
Mona Lisa Dark Chocolate 30M Micro Chip
Case
17.64#
Dawn Foods helps customers grow their business by providing industryleading products, innovation, profitable solutions, and expertise you can depend on. From corner bakeries and leading manufacturers to foodservice operators and in-store bakeries, Dawn is your partner for bakery success. 1.800.292.1362 • DawnFoods.com
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