Ingredient: Dark Chocolate

  • Banana Punch Cake

    Banana Punch Cake

    Banana punch cake! Punch because of the Caribbean flavors of rum, vanilla and orange that are incorporated into the banana cake, an American classic. Bananas need to be over ripped; this is when they give their strongest flavors.

    Banana bread became popular in the US during the 1930s, in the middle of the Great Depression. People were trying to waste as little as possible and started to make bread using over ripped bananas and baking powder, which was readily available.

    A little fun fact but bananas were introduced into the US in the 1870s becoming an instant hit. Even to this day, it is the most consumed fruits in the US! You can only imagine how many of those end up in banana bread recipes!

    Best eaten at room temperature and can be kept in cling film up to 3 days in the fridge.

  • Salted Caramel Chocolate Tart

    Salted Caramel Chocolate Tart

    The salted caramel chocolate tart in my opinion is one of the best desserts I can eat. The chocolate ganache and the salted caramel go perfectly together and it is so easy and quick to make.

    This cake is literally the bomb… a calorie bomb but it’s totally worth it. It melts in your mouth and you only crave it even more!

    The ingredients for the caramel are listed on here but the recipe for it can be found on here.

  • Orange Chocolate Mousse Cake

    Orange Chocolate Mousse Cake

    Decided to combine chocolate mousse and a cake to create an orange chocolate mousse cake.

    I didn’t want the orange flavor to be too strong so it’s only in the base. The 2 other layers are pure chocolate.

    Optional: You can change the recipe to include chocolate in all 3 layers; same with the orange zest, or even add a layer of orange jelly in the middle layer.

  • Brandy Snaps

    Brandy Snaps

    Brandy Snaps are a popular dessert in the UK. It doesn’t require a lot of ingredients and it is not very technical but they are so good.

    Having fresh ginger instead of powdered ginger makes a big difference.

    I would also recommend dark chocolate compare to white chocolate because the snaps are very sweets and a darker chocolate balance well.

    Adding brandy in this recipe is not a must. Brandy was supposed to come from branded that mean burned and not from the famous alcohol.

     

     

     

  • Orange Chocolate Shortbread

    Orange Chocolate Shortbread

    Oranges and chocolate are the biggest flavors of the festive season, so why not combining them into an orange chocolate shortbread.

    The chocolate really compliments the orange flavors, it mixes sweetness to the bitterness and leaves you with a very enjoyable aftertaste.

  • Ecstatically Chocolate Éclair

    Ecstatically Chocolate Éclair

    Chocolate éclair is the pastry that you can find in any boulangerie in France. Commonly flavored with chocolate or coffee and situated close to the counter when you buy your daily bread, you can’t not see them.

    Éclair can be translated as ‘flash’, it is called like this because it can be eaten very fast.

    The beginning of the recipe is the to prepare the chocolate custard. Feel free to replace the chocolate custard by any flavor of your choice, vanilla, hazelnut …

     

     

  • Thick Chocolate Custard

    Thick Chocolate Custard

    The chocolate custard is part of my chocolate éclairs recipe but can be used as filling for any type puffs or cakes.

    It can be used to make any custard, only the step 8 needs to be change to the taste you want, pistachio, white chocolate, caramel, coffee …

    Vanilla pods is better than vanilla extract, it gives a stronger flavor to the custard.