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Dark Chocolate Bread Dipping Oil
All Natural - Original
Donya Marie’s Dark Chocolate (original) Bread
Dipping Oil to serve with your favorite French or
baguette bread; use as a salad dressing; pour over
your favorite pasta; or on your favorite meats as a
meat marinade. This oil is a very versatile
ingredient for your kitchen. All natural, MSG free, no
preservatives or artificial colors added.
Ingredients: Extra virgin olive oil, cocoa, onions,
paprika, garlic, sugar, and our own signature blend
of spices.
8.5 oz bottles $10.95 / 2 bottles $20 / 3 bottles $27
All Natural - Original
Donya Marie’s Dark Chocolate (original) Bread
Dipping Oil to serve with your favorite French or
baguette bread; use as a salad dressing; pour over
your favorite pasta; or on your favorite meats as a
meat marinade. This oil is a very versatile
ingredient for your kitchen. All natural, MSG free, no
preservatives or artificial colors added.
Ingredients: Extra virgin olive oil, cocoa, onions,
paprika, garlic, sugar, and our own signature blend
of spices.
8.5 oz bottles $10.95 / 2 bottles $20 / 3 bottles $27
RECIPES
Dark Chocolate Bowtie Pasta Salad
4 c. bowtie pasta
1 c. sliced mushrooms
1/3 c. parmesan cheese (grated)
1/3 c. red onion (finely chopped)
1/3 c. red bell pepper (finely chopped)
1/3 c. celery (finely chopped)
1/3 c. Donya Marie’s Dark Chocolate Bread Dipping Oil
2 Tblsp Apple Cider Vinegar
½ tsp garlic powder
1 tsp salt
½ tsp ground pepper
2 Tblsp olive oil
1 – 2.25 oz can of chopped black olives
Prepare pasta according to directions.
On medium heat warm olive oil; finely chop red pepper; sauté mushrooms and bell peppers. Finely chop onion and celery.
When pasta is done, rinse in cold water. In large bowl mix together all ingredients.
Dark Chocolate Pasta with Wilted Greens and Toasted Garlic
You may substitute any hearty greens for the Escarole in this recipe.
3/4 lbs rigatoni
3/4 lbs new red potatoes (medium-sized dice)
3 Tbsp olive oil
1/8 cup garlic clove (sliced)
1/8 tsp chili flakes
1 red onion (cut into thin strips)
1 bunch escarole (chopped fine)
6 Tbsp Donya Marie’s Dark Chocolate Bread Dipping Oil
1 Tbsp red wine vinegar
1/4 tsp salt
Parmigiano-Reggiano cheese – as needed (grated)
Cook pasta and potatoes together in salted water until pasta is al dente (about 8 to 10 minutes). Heat 2/3 olive oil in large saute
pan over high heat. Add garlic and chili. Tilt pan to submerge garlic and chili in hot oil. Stir constantly with wooden spoon until
garlic turns golden brown, about 1 to 2 minutes. Stir onion into toasted garlic. Cook until wilted, about 1 to 2 minutes.
Add the escarole to garlic mixture. Add enough pasta water to simmer escarole. (Add ½ cup of pasta water per serving.)
Simmer liquid and escarole until reduced by 1/3 of its original volume. Add drained pasta and potatoes to simmering greens.
Fold together. Simmer to develop flavors, about 2 minutes.
Just before serving, stir-in the remainder of Donya Marie’s Dark Chocolate Bread Dipping Oil, vinegar, and salt. Serve pasta in
bowls and top with cheese.
Toasted Chocolate Bread
Cut French Bead into 1 inch slices. Generously apply Chocolate Bread Dipping Oil with a basting brush to one side of bread.
Place in oven under broiler until desired doneness is acquired.
Dark Chocolate Bowtie Pasta Salad
4 c. bowtie pasta
1 c. sliced mushrooms
1/3 c. parmesan cheese (grated)
1/3 c. red onion (finely chopped)
1/3 c. red bell pepper (finely chopped)
1/3 c. celery (finely chopped)
1/3 c. Donya Marie’s Dark Chocolate Bread Dipping Oil
2 Tblsp Apple Cider Vinegar
½ tsp garlic powder
1 tsp salt
½ tsp ground pepper
2 Tblsp olive oil
1 – 2.25 oz can of chopped black olives
Prepare pasta according to directions.
On medium heat warm olive oil; finely chop red pepper; sauté mushrooms and bell peppers. Finely chop onion and celery.
When pasta is done, rinse in cold water. In large bowl mix together all ingredients.
Dark Chocolate Pasta with Wilted Greens and Toasted Garlic
You may substitute any hearty greens for the Escarole in this recipe.
3/4 lbs rigatoni
3/4 lbs new red potatoes (medium-sized dice)
3 Tbsp olive oil
1/8 cup garlic clove (sliced)
1/8 tsp chili flakes
1 red onion (cut into thin strips)
1 bunch escarole (chopped fine)
6 Tbsp Donya Marie’s Dark Chocolate Bread Dipping Oil
1 Tbsp red wine vinegar
1/4 tsp salt
Parmigiano-Reggiano cheese – as needed (grated)
Cook pasta and potatoes together in salted water until pasta is al dente (about 8 to 10 minutes). Heat 2/3 olive oil in large saute
pan over high heat. Add garlic and chili. Tilt pan to submerge garlic and chili in hot oil. Stir constantly with wooden spoon until
garlic turns golden brown, about 1 to 2 minutes. Stir onion into toasted garlic. Cook until wilted, about 1 to 2 minutes.
Add the escarole to garlic mixture. Add enough pasta water to simmer escarole. (Add ½ cup of pasta water per serving.)
Simmer liquid and escarole until reduced by 1/3 of its original volume. Add drained pasta and potatoes to simmering greens.
Fold together. Simmer to develop flavors, about 2 minutes.
Just before serving, stir-in the remainder of Donya Marie’s Dark Chocolate Bread Dipping Oil, vinegar, and salt. Serve pasta in
bowls and top with cheese.
Toasted Chocolate Bread
Cut French Bead into 1 inch slices. Generously apply Chocolate Bread Dipping Oil with a basting brush to one side of bread.
Place in oven under broiler until desired doneness is acquired.
