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All the texture and flavour of a chocolate croissant but in an easy to make recipe.

Chocodamia pate Feuilletee

Serves 4

  • 500g pack/2 sheets ready-rolled puff pastry
  • 4 tbsp KAH KOW chocodamia
  • 50g/2oz KAH KOW 70% dark chocolate, roughly chopped
  • 50g/2oz macadamia nuts toasted
  • 1 egg yolk, beaten, mixed with 1 tsp of water
  • 1 tbsp powdered sugar for decoration

Heat the oven to 220c / 425f / gas 7.
On a floured surface lay out 1 sheet of the puff pastry and spread the chocodamia into a circle approximately 4 inches in diameter, then top with the chocolate pieces and chopped macadamia nuts.
Lay the other sheet of pastry on top, press down the pastry sheet onto the bottom.
Trim around the edge with a sharp knife, leaving a 1inch border.
Brush with the beaten egg yolk and score lines in a swirling pattern from the centre of the pastry outwards.

These chewy, luxurious biscuits are a perfect afternoon treat.



Makes 16 biscuits

  • 50g / 1 3/4 oz butter
  • 50g / 1 3/4 oz brown sugar
  • 50g / 1 3/4 oz golden syrup
  • 50g / 1 3/4 oz plain flour
  • 25g / 1 oz dried cranberries, finely chopped
  • 50g / 1 3/4 oz shredded coconut
  • 25g / 1 oz almonds, finely chopped
  • 25g / 1 oz macadamia nuts, finely chopped
  • 200g / 7 oz KAH KOW 70% dark chocolate, chopped

Preheat the oven to 180C/350F/Gas 4 and line three oven trays with baking paper.
Measure the butter, sugar and syrup into a small pan and heat gently until the butter is melted.
Remove from the heat and add the flour chopped cranberries and nuts to the pan.
Stir everything together well.
Using a teaspoon, spoon the mixture onto each of the prepared baking trays, leaving plenty of room for them to spread during cooking.
Bake for 8-10 minutes, or until golden-brown.
Leave the florentines to cool before lifting onto a cooling rack to cool completely.
Melt the chocolate slowly in a heatproof bowl set over a pan of simmering water, stirring occasionally until very smooth.
Remove the bowl from the heat. 
Spread a little melted chocolate over the flat base of each florentine and leave to set, chocolate side up on a cooling rack.
If they don’t get eaten in the first sitting!
Then store in an airtight container.


The Dominican Republic is well known for its good KAH KOW chocolate, coffee and rum. So why not have all three together as a delicious hot chocolate drink.

Signature Hot Chocolate


 Serves 12

  • 500ml milk
  • 4 cinnamon sticks
  • 3 cloves
  • 1 vanilla pod split with a knife and seeds scraped out
  • 30ml good quality Dominican rum
  • 100g/4oz KAH KOW milk chocolate, broken into pieces
  • 125ml strong espresso coffee
  • 100ml heavy cream, whipped freshly grated nutmeg and chopped pistachios for serving

Put the milk, 2 cinnamon sticks, cloves, vanilla pod and seeds into a pan and bring to the boil.
Stir in the rum, then leave to cool slightly.
Divide the chocolate between 2 heatproof glasses and top with the espresso and strain in the infused milk.
Top with whipped cream and serve with cinnamon sticks for stirring, sprinkle with pistachios and a dusting of nutmeg.