134 chocolat belgium Recipes

whole heads of belgian endive, trimmed and cored, butter, juice of 1/2 lemon , about 1 to 1 1/2 tbsp, chicken or beef broth, salt, fresh pepper to taste, sugar, preparation

alfajores, sent in by adriana milner of brussels , belgium, these sweet argentinean cookies rely on the sweetness of dulce de leche, a caramel used in many latin american recipes. here s what we discovered, test kitchen discoveries, this recipe has a high ratio of flour to cornstarch, so it has a slightly cakey texture., toasting the coconut until it s golden brown brings out is nuttiness .

frozen puff pastry, thawed, chocolate hazelnut spread, all fruit raspberry jam, egg, beaten, sugar for dusting (optional)

dark chocolate, unsalted butter, egg whites, coffee , extract (optional)

sheets frozen puff pastry, thawed, each sheet cut into 12 squares (1 17.3 oz package), egg, beaten to blend with 1 tsp. water, imported milk chocolate , cut into 6 2x3/4inch pieces, sugar

ovaltine , chocolate powder mix (rich chocolate is my favorite), low-fat milk (cold or hot ), peppermint schnapps

frozen puff pastry, thawed, chocolate chips, divided, egg, beaten, semisweet chocolate, chopped, butter, powdered sugar, water

sugar, divided, cornstarch, mint chocolate chips, milk, heavy cream, graham cracker crust

plain croissants , sliced in half lengthwise, powdered sugar (optional), bittersweet chocolate or 4 oz semisweet chocolate, chopped (or could use morsels), heavy cream

premium brand semisweet chocolate, cut in small pieces, toasted walnuts or 2 cups toasted pecans, finely ground, sweetened condensed milk, vanilla, salt, chocolate sprinkles, shredded coconut, walnuts, finely chopped

semi-sweet chocolate chips, butter, instant espresso (brewed ), orange juice, eggs, egg yolks (keep egg whites), sugar, whipping cream, vanilla

heads endive, butter , plus 2 tbsp, salt and pepper, sugar, dark ale beer , plus 2 cups, vegetable oil, beef tenderloin, dark belgium ale, red onion, sliced, dry wild mushrooms , soaked in 1 cup dark ale beer, brown veal stock, heavy cream

i have made this many times and the recipe comes from a french/belgium restaurant i worked in once again no written recipe , but i will try and explain how i did it., we bought the escargots (ok, snails) in a a 1 or 2 lb. tub, they came frozen and cleaned, no shells. we had shells we could stuff them in, if needed., i took a small pyrex ramekin and filled it half full of a clarified unsalted-butter, parsley and a small bit of garlic mixture. i put in 6 snails and covered the top with a puff pastry sheet. i would cut the pastry to fit the ramekin with a little hanging over the sides of the ramekin and coat with a egg wash (egg white and water) and made sure it sealed, use egg wash to make sure, pastry could shrink if not sealed good ., i put in a 425 degree oven and browned the pastry. i would make some kind of design on the pastry from a small cutters, before i browned it. i served this on a small white plate with a small paper doily on it. this dish we sold for $9.95 and sold a bunch nightly., a few sliced button mushrooms would be an option

eggs , fork beaten, salt, sugar, oil, warm milk, pkt yeast, warm water, flour

butter, plus extra for greasing, plain flour, plus extra for dusting, good-quality dark belgium chocolate, eggs , 2 egg yolks, caster sugar

raisins, cointreau, walnuts, lightly toasted, vanilla sugar, top-quality bittersweet chocolate such as lindt 70 percent, unsalted butter, softened, eggs, grated zest of 1 orange, fresh breadcrumbs, top-quality bittersweet chocolate , preferably lindt, unsalted butter, softened

lightly packed bite-size pieces croissant (from about eight 5 1/2-inch croissants), fine-quality bittersweet chocolate (not unsweetened ), fresh or unthawed frozen cranberries, eggs, sugar, milk, heavy cream, vanilla, salt, unsalted butter

frozen puff pastry, thawed, chocolate hazelnut spread, all fruit raspberry jam, egg, beaten, sugar , for dusting (optional)