For beautiful chocolates
Take approximately 350 g out of a Choco-Story chocolate sachet and melt it in a bain-marie or in a microwave oven (2 times 30 seconds). Add progressively the remaining 150 g in the melted chocolate until all chocolate is melted and has reached the temperature of °C. Pour in moulds and put them in the fridge.
To make pralines
- To make pralines, you need an empty mould, which should be shiny on the inside. The temperature of the mould should preferably be between 20 and 25°.
You obviously also need chocolate. The chocolate must be tempered.
The right temperature for the chocolate is:
- white chocolate: +/- 29 °C
- milk chocolate: between 30 and 31°C
- fondant chocolate: between 31 and 32°C
- Fill the mould with chocolate.
- Use a trembler to eliminate any air bubbles.
- Turn over the mould. The excess chocolate will flow out. The chocolate which remains stuck in the mould forms small shell. Then leave it to cool in the refrigerator to 8 to 9°C.
- Afterwards it is easy to remove the shells from the mould. The chocolate shrinks at around 10°C.
- The small shells are ready to be filled. The filling is praliné, made from grilled nuts and caramelised sugar. Now fill the shells and leave them to set in the refrigerator.
- Once the filling has set cover it with a little liquid chocolate.
- Smooth it out and allow it to set.
- Turn out.
For a delicious chocolate mousse
- Melt 500 g Choco-Story chocolate and add progressively 200 g full fat milk.
- Whip 350 g egg whites with 200 g sugar and add this mix to the melted chocolate.
- Pour in glasses and put them in the fridge.
- Melt 500 g Choco-Story chocolate.
- Whip half a litre of cream.
- Add progressively the melted chocolate in the whipped cream with a spatula.
- Pour in glasses and put them in the fridge.
For an exquisite chocolate sauce
- Melt 150 g Choco-Story plain chocolate with 2 soupspoons water.
- Add 100 g liquid cream and mix together.
- The sauce for your "dame blanche" is ready to use.
A delicious chocolate tart
Take a shortcrust tart or tartelette, that you have baked beforehand or bought ready-made.
Pour the filling (see below) on to the tart base. Bake in the oven for 15 minutes.
The filling should still be slightly soft in the centre when the tart leaves the oven. Allow to cool. Garnish with chocolate shavings.
- 1 litre fresh cream
- 0,9 kg Choco-Story dark chocolate
- 0,3 kg whole eggs
- 0,2 kg butter
Boil the fresh cream and then incorporate it progressively with the chocolate pastilles, stirring gently.
Mix until you obtain a smooth paste.
Cut up the butter into small squares and incorporate it.
Beat the eggs until they foam and add them to the mixture.
Ingredients (Serves 4):
- 6 large slices of (stale) bread
- 100 g sugar
- 1 packet of vanilla sugar
- 500 g milk
- 3 eggs
- 100g chocolate
- 100g raisins
- Grease a mould with butter and sprinkle with flour or line the mould with baking paper.
- Heat the oven to 180°.
- Cut the bread into small cubes of approx. 1 cm square and place in a bowl with the raisins.
- Beat the eggs vigorously with the sugar until you obtain a mousse.
- Meanwhile, boil the milk and mix in the chocolate drops.
- Pour the chocolate milk onto the eggs and stir. Then pour the mixture onto the bread and raisins.
- Mix until the liquid is absorbed by the bread. Leave to rest for 10 minutes.
- Pour the mixture into the mould and place in the oven for one and a half hours.
Bombe au chocolat
For 8 to 10 people you will need:
- 200 g bitter, dark chocolate
- 7 bitter almond cookies
- 200 g butter or margarine
- 200 g sugar
- 3 eggs
- 160 g self raising flour
- 1 pinch of salt
- 2/3 pot of cream cheese
- 3 soup spoons raspberry jam
- 1 dl fresh cream
- Preheat the oven to 175°
Melt half the chocolate in a bain marie.
Crush the biscuits.
Mix the butter and sugar.
Incorporate the eggs one by one.
Add the flour, the salt and the biscuits. Mix in the melted chocolate.
- Grease the bowl (an oven-proof glass bowl of 1 1/2 litres), flour it and pour in the mixture.
- Place in the oven and bake for ± 1,5 hrs. Check that it is properly baked with a wooden stick. Allow to cool.
- Then cut horizontally in six layers. Cover the bottom layer with cream cheese and the next with jam and so on.
- Dilute the rest of the chocolate in the fresh cream on a low heat.
- Pour on the gâteau and spread evenly with a knife.
- Decorate with chocolate shavings if desired.
This formula may be adjustedto achieve different textures and strength of the final modeling chocolate. Generally, 2 parts of chocolate to one part glucose is followed to achieve basic modeling chocolate. If you are in a warmer climate where the average room temperature is above 72°F, than more chocolate and less glucose should be used to achieve a stiffer modeling chocolate. For example, working with modeling chocolate in a room temparature of 85°F, it would be recommended to use 10 pounds of to 4.5 pounds of glucose.
- Melt chocolate in a large bowl until all of the chocolate has been liquefied.
- Add in scaled glucose and gently fold together.
- At this point, it is important not to over work the glucose and chocolate mixture causing separation. As soon as the chocolate and glucose are combined, pour mixture onto a sheet tray lined with plastic film.
- Let modeling chocolate set at room temperature over night, covered with plastic.
- Use as needed by sheeting chocolate with rolling pin or dough sheeter.
A classic of Mexican cuisine dating from the 16th century and the convent of Santa Rosa, in Puebla, Mexico in which chocolate is one of the essential ingredients. The nuns, noted for their talents in the kitchen learned that the Archbishop of the diocese was going to visit them that very day. In a panic, after a short prayer asking heaven for inspiration to satisfy such a distinguished guest, they placed on the table everything they had in their larder. They mixed traditional peppers and the other ingredients in a large bowl. They ground everything together adding a little bit of chocolate to bring out the flavour and they then placed a roast turkey covered in this sauce before the prelate and he was delighted.
- 10 dried ancho peppers
- 500 ml chicken stock
- 500 ml water
- 2 chopped cloves of garlic
- 2 diced onions
- 5 tablespoons almonds
- 3 peeled, chopped tomatoes
- 125 mg raisins
- 1 tortilla fried in oil and chopped
- 2 tablespoons of sesame seeds
- ½ teaspoon of coriander
- ½ teaspoon of ground cloves
- ½ teaspoon of cinnamon
- 1 pinch of salt
- 4 tablespoons of lard
- 30 g Mexican chocolate cut into small pieces
Tarte glacée with chocolate and hazelnuts
This recipe is absolutely delicious. It is not at all difficult and you do not even need an ice- cream machine.
For 8 people:
- 5 dl fresh cream
- 150 g caster sugar
- 50 g cocoa powder (which you can buy in the Choco-Story shop)
- 4 eggs
- 3 teaspoons Amaretto
- 150 g hazelnuts
- 2 teaspoons powdered sugar
And a rectangular, approx. 1.5 l cake tin and a large sheet of plastic.
- Place the plastic in the cake tin, allowing it to well overlap the edge. Break the eggs and separate the whites from the yolks. Chop the hazelnuts. Boil 2dl fresh cream.
- Beat the egg yolks with the caster sugar. Add the cocoa powder. Stir in the hot cream. Pour the mixture into a saucepan and let it thicken over a gentle flame (do not let it boil) stirring continuously. Incorporate the Amaretto. Allow to cool for 30 minutes.
- Whisk the egg whites into a meringue with the powdered sugar.
- Beat the rest of the fresh cream. Mix the cocoa mass with the fresh cream. Then mix in the egg white. Add the hazelnuts.
- Pour the mixture into the cake tin. Cover it with plastic without allowing the plastic to touch the surface. Allow it to set overnight in the freezer.
To serve: Take it out of the freezer 15 minutes before you are ready to serve. Cut it into portions. Serve with vanilla sauce, raspberry coulis and a few red fruits.