120 gate chocolat Recipes

chocolate filling, brown cooking chocolate (this already has sugar inside, so it is not the pure chocolate, yet again, it is what was available in the shop next door), double cream (40+ % fat ), kahlua (a coffee liquor), non liquid honey, egg yolk, chocolate cover (outer layer), same brown cooking chocolate, real cocoa powder (no sugar added here!), butter as needed to make a chocolate paste (1/2 oz (15 g) in our case, depending on how much fat already is in the brown cooking chocolate)

dark chocolate, milk, eggs, salt, sugar, cream, milk, butter, salt, flour, eggs

you can see them at his recipe, vanilla and chocolate pana cotta tart

white chocolate 85g, butter 65g, egg yolk + sugar 50g, fresh single cream 2tbsp, cointreau (orange liquor) 1 tbsp, vanilla extract, plain flour 35g, cornstarch 35g, egg white +sugar 65g, cocoa for dust

a little vanille, chocolat semi sucre, beurre, sucre en poudre (tamiser)

bittersweet chocolate, broken into pieces, sugar, strong coffee, egg yolks, whipping cream, divided, orange liqueur, vanilla extract, garnishes: whipped cream , cookie curls

dark 70% semi sweet chocolate, whole large eggs yolk and whites separated, heavy cream, heaping very fine granulated sugar, vanilla extract, grand marnier or cognac, unsalted butter

semisweet chocolate chips, milk chocolate chips, butter, cubed, sugar, heavy whipping cream, thawed orange juice concentrate, vanilla extract, baking cocoa

instant coffee granules, boiling water, cold fat-free milk, ea ) sugar-free instant vanilla pudding mix, fat-free cream cheese, ladyfingers,split and cubed, fat-free whipped topping, chocolat chips, baking cocoa

chocolate espresso sorbet, semisweet chocolate, chopped into 1/4-inch pieces, unsweetened chocolate, chopped into 1/4-inch pieces, water, granulated sugar, brewed espresso, pure vanilla extract, prepare the chocolate espresso sorbet, place 4 oz semisweet chocolate and the unsweetened chocolate in a 4-quart bowl. set aside until needed., heat the water , 2 cups of sugar, and the brewed espresso in a 3-quart saucepan over medium-high heat. when hot, stir to dissolve the sugar. bring to a boil. remove the boiling liquid from the heat, and immediately pour 1 cup over the chopped chocolate. allow to stand for 5 minutes., whisk the chocolate mixture vigorously until perfectly smooth , about 3 to 4 minutes. add the remaining hot liquid and whisk to incorporate. cool in an ice-water bath, stirring constantly, to a temperature of 40 to 45 degrees fahrenheit, about 12 minutes (the constant stirring helps reduce the temperature more quickly, and also creates utterly smooth sorbet). when cold, add the vanilla extract and stir to incorporate., freeze in an ice-cream freezer following the manufacturer s instructions. transfer the semi-frozen sorbet to a plastic container, securely cover, and place in the freezer for several hours before serving (the sorbet is delicious semi-frozen, so don tsp be bashful about trying some at this point). serve within 2 days.

prepared lb cake (to save time), sambuca, strawberries (halved or sliced ), sugar, whipping cream, chocolate syrup, good quality dark bittersweet chocolate

baking powder, baking soda, cacao, flour, eggs, milk, salt, shortening, vanilla, white sugar

sugar, cocoa, grated orange rind, whipping cream, egg yolks, sweetened whipped cream, candied orange peel

cold puff pastry dough, imported bittersweet or semisweet chocolate, broken into 3-by-1 1/2-inch pieces, egg, beaten

butter, double cream, eggs, grated chocolate or chocolate caraque, plain chocolate, rum, cream

butter or margarine, eggs, granulated sugar, milk, oatmeal or white bread, oatmeal or white bread, powdered sugar, salt, semisweet chocolate chips, strawberry/raspberry all-fruit preserves, unsweetened cocoa powder

brown sugar, eagle brand, graham wafers, margarine, milk chocolat chips

sheet frozen puff pastry, thawed, milk chocolate chips, egg, beaten, milk chocolate chips, butter, sugar, water