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
Pour in moulds and put them in the fridge.
To make pralines
1. 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
2. You obviously also need chocolate.
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
The chocolate must be tempered.
3. Fill the mould
4. Use a trembler
to eliminate any air bubbles.
5. 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.
6. Afterwards it is
easy to remove the shells from the mould. The chocolate shrinks
at around 10°C.
7. 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.
8. Once the filling has set cover
it with a little liquid chocolate.
9. Smooth it out and
allow it to set.
10. Turn out.
For a delicious chocolate
· 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
· 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
· Pour in glasses and put them in the fridge.
For an exquisite
· 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.
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,
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)
- 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
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
Pour the mixture into the mould and place in the oven for one
and a half hours.
Bombe au chocolat
For eight to 10 people
You will need:
200 g bitter, dark
7 bitter almond cookies
200 g butter or margarine
200 g sugar
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
Grease the bowl (an
oven-proof glass bowl of 1 1/2 litres), flour it and pour in the
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
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
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.
1. Melt chocolate in a
large bowl until all of the chocolate has been liquefied.
2. Add in scaled glucose and gently fold together.
3. 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.
4. Let modeling chocolate set at room temperature over night,
covered with plastic.
5. Use as needed by sheeting chocolate with rolling pin or dough
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
The nuns, noted for their talents in the kitchen learned that
the Archbishop of the diocese was going to visit them that very
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
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 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
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
1. 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
Boil 2dl fresh cream.
2. 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.
3. Whisk the egg whites into a meringue with the powdered sugar.
4. Beat the rest of the fresh cream.
Mix the cocoa mass with the fresh cream.
Then mix in the egg white.
Add the hazelnuts.
5. 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.