Swiss style crispy chocolate patties, a nutty version of “paletes au chocolat”. Milk or sweet chocolate is best suited for this recipe.
French style truffle-like chocolate with sliced almonds. You can substitute the sliced almonds with chopped almonds or peanuts.
Swiss style chocolate cake, coated with chocolate cream. For the chocolate coating, place the cake on a rack and pour chocolate cream over it. Then lightly tap the rack to get rid of excess cream and make a thin coating. For Christmas, sprinkle with confectioners’ sugar and top with Christmas decorations.
French style square chocolate truffles with walnuts. “Pavé” means a “paving stone” in French. Cut the chocolate into squares resembling pavement stones, then dust with cocoa powder or confectioners’ sugar.
Swiss style “nama chocolate” made with white chocolate. Pour boiling cream onto chopped white chocolate and melt the chocolate completely. Then add butter and stir until glossy and creamy.
Easy chocolate cakes using “hot cake” (pancake) mix. Bake a sponge cake in a square pan and cut it into 3cm squares. Warm and cold ingredients do not mix well, so warm the egg a little before using. You can garnish with whipped cream.
French style confectionery. Traditionally, they are made with thin crisp flakes called “feuilletine”. Feuilletine flakes are thinner and finer than cornflakes. Since feuilletine is not commonly available, we use cornflakes as a substitute for this recipe.
Rich non-flour chocolate cake, made with a generous amount of chocolate and cocoa powder.
(Recipe by: PROFOODS)
Moist, light and not-too-sweet chocolate pound cake. Add a little more cocoa powder if you like a richer flavor. If you want to make it less sweet, use 70g of sugar instead of 80g.
Swiss style white chocolate bars. Traditionally, they’re made with white chocolate ganache mixed with nuts and dried fruit. In this recipe, however, we simply use melted white chocolate and mix it with nuts and cornflakes.
Belgian style chocolate walnut cake. To bring out the aroma, chop and lightly roast the walnuts in the oven. You can substitute the walnuts with almonds or hazelnuts. Alternatively, you can use all three kinds of nuts, 40g each.
Swiss style roll cake, arranged to Japanese taste with chocolate. Ganache cream softens when warmed and hardens when cooled. So adjust the temperature to spread the cream liberally over cake.
Swiss style white chocolate ganache, cut into squares. To decorate, you can arrange silver dragees in the center or airbrush with chocolate spray. Silver dragees (little silver balls used to decorate confectionery) are called “arazan” in Japanese, which derived from the French word “argent” meaning “silver.”
Melt-in-your mouth “nama chocolate” makes a popular present for Valentine’s Day in Japan.
(Recipe by: PROFOODS)
Swiss style chocolate cakes. “Financier” molds are best suited for molding these cakes. If they are not available, you can substitute them with any molds such as round aluminum cups. It’s best to pre-sift flour and cocoa powder together, however, you can skip this process if you don’t have the time.
Swiss style cakes. Enjoy the combination of a crispy cookie bottom and a soft chocolate top. “Fours” refer to bite size baked confectionery in French, whereas bite size fresh confectionery are called “petits fours frais”.
British style chocolate cakes. Making the batter is simple. Beat eggs and sugar over low heat to keep the mixture lukewarm. Then mix in the other ingredients in order. Mix in melted butter at the end, and you are ready to bake.
Swiss style truffles. You can use commonly available bars of chocolate; among them, there are high-quality varieties with a high cocoa fat content, so if available, try using them to make these truffles.
Swiss style basic ganache in small candy cups. Instead of using 20g of fresh cream and 20g of milk, you can make the ganache with 40g of fresh cream without milk. For a smooth texture, make sure to blend the ingredients well until the mixture is emulsified.
Swiss style crispy chocolate patties, called “paletes au chocolat” in French. (“Palet” means a “puck” used in ice hockey. ) Milk or sweet chocolate is best suited for this recipe.
Swiss style confectionery molded into a heart shape. To make the bottom layer, press streusel dough lightly onto the bottom of the mold with the palm of your hand, then bake. After cooling in the mold, pour in the chocolate batter and refrigerate until solid. When solid, remove from the mold and sprinkle with confectioners’ sugar.
German style coffee flavored chocolate truffles. Add instant coffee powder to hot milk and stir to dissolve. Then pour it over chocolate and melt. By combining with hot cream, the alcohol in rum will mostly be evaporated, but if you prefer, you can make them without rum.
Page Top ↑