Chocolate for Breakfast
Brighten your breakfast with a sprinkling of delicious, healthy dark chocolate.
Chocolate Mousse
Raymond Blanc and Gary Jones are chefs at Le Manoir. Raymond Blanc stresses the importance of using the very best chocolate with at least 70% cocoa dark chocolate for this recipe, which of course should always
Chocolate Muffins
Chocolate Recipe by Ecole du grand Chocolat
Chocolate Sumatra Bar
CHOCOLATE SUMATRA CANDY BAR Crispy Star Anise Truffle, Bitter Chocolate Gelato Jimmy MacMillan Executive Pastry Chef
Chocolate Ganache
Chocolate ganache consists of just two ingredients: chocolate and cream, in equal measure. You can add sugar with the cream and this is dependant on the cocoa percentage of chocolate being used and your personal taste. It is not essential to the recipe.
Tempering Chocolate Guide
Guide to tempering chocolate including by Microwave.
Valrhona’s Caraibe Chocolate Delice
A simple chocolate dessert to make with few ingredients and it can easily be prepared in advance.
Chocolate butter icing
Chocolate butter icing is widely used for cake fillings and toppings.
Chocolate Crêpes with Plums & Port
For the crepes: 2 oz. High cocoa, dark chocolate, chopped finely 1 cup whole milk 1/2 cup light cream 2 Tablespoons cocoa powder 1 cup all purpose flour 2 eggs
Amedei chocolate mousse
Ingredients (Serves 4) 2 eggs 3 yolks 300 g dark chocolate (Amedei Toscano Black 66% or 70%) Dark Rum 300 g whipped cream
Amedei Chocolate Foam
Ingredients (serves 4) Rasberry sauce: 200 g of raspberries 50 ml of sugar syrup Wash the raspberries with care, blend and put through a sieve. Then add the sugar syrup.
Suave au Chocolat et Aux Pommes
Chocolate Recipe by Ecole du grand Chocolat
