Chocolate Dessert Recipes
You will need :
6.4 oz Guayas 70% Dark Chocolate Morsels
2.1 oz of sugar
2.1 oz of flour
5.6 oz of butter
Mix the eggs, sugar, and flour.
Patiently melt the butter and the CLUIZEL chocolate in your microwave before putting your preparation in the oven, at 390°F, between 5 and 7 minutes.
Turn out immediately and let cool for an hour. Unless you prefer to eat your fondant while still warm!
300g of flour
3 little spoons of sugar
2 little spoons of cooking oil
50g of melted butter
60 cL of milk
The first step is to mix the flour with the eggs, butter, oil, and sugar. Mix it gently while pouring the milk inside your mixture. Then you will need to leave your mixture for one hour in the fridge. The final part is to take a pan pour a little bit of your mixture inside and let it cook on each side for more or less than a minute.
Actually, the final part is to enjoy your French crepes with our delicious pâte à tartiner noisette 42% !!
Chocolate Tart using Los Ancones Dark 73% Bar
To prepare this exquisite desert for two people you will need:
Our Delicious Bar Los Ancones Dark 73% (70g)
20 cL of cream
8 cL of milk
200g of flour
100g of butter
40g of sugar
The first step is to heat the oven to 400F. Then you will need to mix the flour with the sugar with a tiny bit of salt. Add the butter and cut into pieces. Put one egg and mix your dough. Roll it into a ball. Then you have to spread it and put it into a mold. Put it into the oven for 15mins. Heat the cream in the oven. Once it is hot pour it on the pieces of chocolate in order to melt it. Mix it gently. Put the other egg and the milk in your mixture. Pour your mixture on the tart and put it into the oven for 10mins. Let it cool off and you can savor it!
You will need:
¾ cup of Cluizel’s Cocoa Powder
¾ cup of flour
½ teaspoon of baking powder
¼ teaspoon of salt
¾ of butter
1 cup of sugar
1 teaspoon of vanilla extract
½ cup of sour cream
Preheat the oven to 350F°. Line 12 cups of a standard muffin tin with paper liners. In a bowl, mix cocoa powder, flour, baking powder, and salt. In a mixing bowl put your cream, butter, and sugar and mix it. Add the eggs one at a time, beating well after each, then beat in the vanilla extract. With the mixer on low speed, add the flour mixture in two batches, alternating with sour cream and beginning ending with flour. Pour the batter into cups, filling each ¾ full. Bake for 20 to 25 minutes.
Chocolate and almond cake using Guayas 70% Dark
You will need:
200g of dark chocolate (use our Guayas dark chocolate 70% for light fruity notes)
200g of butter
150g of sugar
100g of ground almonds
100g of mascarpone
For the first step heat the oven at 400F. Then melt the chocolate and the butter in the microwave. Meanwhile, put the eggs with the sugar in a bowl. Beat it with an electric whisk for 4 to 5mins until it's thick and creamy. Add the mascarpone while continuing to beat. Lightly fold in the cooled melted chocolate until it makes a homogeneous mixture. Put your mixture inside a tin and bake it for 35 to 40mins, until the cake is puffed up.
Chocolate cupcakes, decorated and topped with a chocolate shell made with 72% dark Kayambe morsels.