This collection of chocolate recipes is for experienced bakers as well as those new to the kitchen. From simple but delicious chocolate chip cookies to more complex creations,. Appreciated worldwide for its delicious taste and irresistible allure, chocolate is an essential ingredient that can turn any dish into a decadent treat. Whether it’s the delicate smoothness of milk chocolate, the bittersweet indulgence of dark chocolate, or the lustrous richness of white chocolate, each one brings its own special flavour to the table. Put yourself in the world of chocolate and release your creativity. No matter if you’re baking for a special occasion or just want to enjoy a treat, these recipes will definitely give you chocolate bliss.
Chocolate Recipes:
Hazelnut Dacquoise
- Whole Egg: 422 g
- Castor Sugar: 287 g
- Egg White: 90 g
- Ground Hazelnut: 286 g
- Butter, Melted: 112 g
Gianduja Creameaux
- Gelatin Leaf: 5 g
- Amul Cream: 310 g
- Gianduja Chocolate: 450 g
- Hazelnut Praline Paste: 100 g
Dark Chocolate and Gianduja Mousse
- Milk: 500 gm
- Egg Yolk: 15 nos
- Castor Sugar: 75 g
- Single Origin Madagascar Chocolate: 1000 g
- Hazelnut Praline Paste: 300 g
- Gelatin: 10 g
- Ellen Vire Cream: 900 g
Additional Details
- Serving Portions: 20 portions (200 g each)
- Preparation Time: 3 hours
METHOD:
- For Hazelnut Dacquoise Whisk egg white and sugar to get soft peak meringue, then fold in Hazelnut Powder and add melted butter.
- Sheet it on parchment paper lined in a tray and bake at 200 degrees Celsius for 10 to 14 minutes.
Gianduja Cremeaux
- For Gianduja Cremeaux, heat milk in a sauce pan and then add all the ingredients Once the mixture reaches 35°C, add gelatin, Now set the cremeaux in Freezer.
- For dark chocolate and Gianduja mousse, make anglaise with egg yolk and milk, then pour it over chocolate and make a ganache. Then fold in Whipped cream and gelatin.
- Assembling”: – Take a silicon mould, pour dark chocolate and Gianduja mousse in it then put Gianguja cremeaux as insert, now fill it with mousse and put a sponge at last
Freeze it, then demold and garnish it accordingly.
