Daniel Le Chocolat Belge Chocolate Fondue

Serves: 10 – 12
Makes: 3 – cups
Preparation time: 20 minutes

  • 500g Daniel Le Chocolat Belge chocolate, broken up into pieces or chocolate chips
  • 1 cup whipping cream
  • 2 tablespoons, butter
  • Optional: Liqueur

Heat cream to almost a boil. Remove from heat and add the chocolate and butter. Mix well.

Add liqueur (optional)

Pour into warm fondue pot or individual warm bowls.

If making a day ahead, refrigerate covered or in a zip lock bag.

Reheat over hot water and pour into a warm fondue pot.

Note: If using a fondue pot over a flame, put a few inches of hot water into the fondue pot. Set a bowl containing the chocolate over the water. This will prevent the chocolate from burning.

Refrigerate left overs and serve over ice cream or any dessert.

Suggestions for dipping chocolate:

Sponge cake or Angel food cake, cubed.
Fruit: Whole strawberries, kiwi wedges, bananas, apple, pear wedges, plums, pineapple, apricot, orange wedges, and whole grapes and pineapple chunks.

Chocolate Sauce

Recipe for 18 oz. (500g)

  • 500g Chocolate Chips
  • 2 cup whipping cream or whole milk
  • 4 tables. Butter
  • Optional: Pinch of sea salt
  • 1 tablesp. favourite Liquor

Recipe for 10 oz. (285g)

  • 11 oz. Chocolate Chips
  • 1 cup whipping cream or whole milk
  • 2 tables. Butter
  • Optional: Pinch of sea salt
  • 1 tablesp. favourite Liquor

Method: Bring cream to a boil. Turn heat off immediately and throw in all the chocolate chips and butter. Mix well. Add sea salt and liquor if using. Store in the fridge, in a jar with a tight lid, for up to 3 weeks.

To serve: heat over very hot water, stirring until it becomes fluid enough to pour.

Peppermint Bark

  • 1 lb (500 g) chopped bittersweet Daniel Le Chocolate Belge chocolate
  • 8 drops peppermint oil
  • 1 lb (500 g) chopped white chocolate
  • 3/4 cup (175 mL) chopped candy canes
  1. Line an 11 x 17-inch (28 x 43-cm) baking sheet with parchment paper. Adjust amounts for different sized cookie sheets. Set aside.
  2. Melt bittersweet chocolate in a heavy pot on low heat, stirring constantly. Stir in 4 drops peppermint oil or more to taste.
  3. Spread chocolate evenly onto the prepared sheet. Chill until set, about 1 hour.
  4. Melt white chocolate in a heavy pot on low heat, stirring constantly. Stir in remaining four drops of peppermint oil, then add candy canes.
  5. Spread white chocolate mixture over chilled dark chocolate, spreading to the edge of the pan. Chill until set, about 4 hours or overnight. Refrigerate until just before serving, then break into pieces and serve or package as gifts. Will keep in the refrigerator for 3 weeks.

Caribbean Chocolate Inspired Barbecue Sauce

Enough for 6 to 10 servings (for pork, beef or chicken)


  • 1/4 cup olive oil
  • 1 medium onion, grated or finely chopped
  • 2 cloves garlic, grated or finely chopped
  • 1 tbsp. Brown sugar.
  • 1/4 cup apple cider vinegar
  • 1 & 1/2 cups ketchup
  • 1/2 cup ( 4 oz) melted bittersweet Daniel Le Chocolat Belge chocolate
  • 1 tbsp. Fresh lime juice
  • 1 tsp. Salt
  • 1 tsp black pepper
  • 1 tbsp. Prepared or dry mustard
  • 1 tsp. (approx) Hot pepper sauce or chopped 1/2 Scotch Bonnet hot pepper without the seeds.
  • 1 tbsp. Chopped fresh rosemary
  • 1 tsp. Chopped fresh thyme.

Coating: (optional but give a more chocolate flavour)

  • 2 – 3 limes at room temperature to get more juice.
  • 1/2 cup pure 100% Daniel Le Chocolat Belge cocoa powder


In a saucepan, over medium heat, saute onions and garlic in olive oil until shiny and clear in colour. Add the brown sugar and caramelized it by turning the heat to high cook until golden in colour. Sir in all the remaining ingredients (except the coating). Simmer over low heat for 10 minutes stirring constantly to prevent burning. Store in fridge for up to 1 month.


Sprinkle lime juice over the meat then sift or dust the meat with cocoa powder for a more intense chocolate taste. (this step is optional)

Cover with the barbecue sauce and grill over medium low heat until done. Enjoy!

Chocolate Volcano Dessert

An impressive decadent sweet, with a soft center.


  • 8 – 10 Ramekins or Oven Proof dessert containers. Greased with sweet butter.
  • 11 oz. Semi sweet or Bitter-sweet Daniel Le Chocolat Belge
  • 10 oz. Soft unsalted butter
  • 1 cup white sugar.

Sift together:

  • 1 cup all purpose flour, plus 6 tsp.
  • 1 1/2 tsp. Baking Powder
  • 3 tsp. cocoa powder
  • 6 Eggs


Rum or your favorite liqueur.1 tbsp. If mixture is runny add more flour to compensate.

Chocolate Sauce:

  • 1 cup white chocolate chips
  • 1/4 cup whipping cream
  • 2 tablespoon butter
  • Heat the cream to almost a boil. Add the chocolate chips and butter and mix well.


Melt the semi sweet chocolate, butter and sugar together in a stainless steel bowl over hot water. Place chocolate mixture, flour and cocoa mix in a mixer. Blend slowly and briefly. Scrape down the sides. Add 6 eggs and liqueur blend well. Scrape down sides and beat at medium-high speed for four minutes. Pour into prepared ramekins approximately half full. Wrap and refrigerate.

Just before serving:

Bake at 400 F in centre of oven for 15 – 20 minutes, or until the center is runny and the outside is like a cake. Set and firm.

To Serve:

Run a knife around the rim of the cup and invert onto a plate. Sprinkle with rum or liqueur, or dust with sifted cocoa powder or icing sugar. Pour chocolate sauce around the plate to decorate. Place a scoop of vanilla ice cream on sauce or a dollop of creme fraiche* and any fresh berries and a spring of mint to garnish.

Creme Fraiche:

1/2 cup whipping cream and 1/2 cup sour cream. Combine well and let sit on the counter for 24 hours until thick. Refrigerate after 24 hours. Will keep for 14 days if refrigerated. Add powdered or white sugar to taste.

Uses for Daniel’s Baking Chocolate

Grand Cru & Organic Chocolate Block

Melting Chocolate Chips

Cocoa Powder, Chocolate Shavings and Vermicelli

Bittersweet, Semisweet Chocolate

Terms often used interchangeably. They refer to the darkest eating chocolate. Bittersweet usually has less sugar and more chocolate liquor than semisweet chocolate. In general, the higher the cocoa content, the more chocolate flavor it has. Recommendation:

  • Bittersweet – Daniel’s 80% or 70% Grand Cru
  • Semisweet – Daniel’s 55% Grand Cru. Also available in 70% and 54% chocolate chips.


A term used for chocolate rich in cocoa butter. Mainly used as a coating for confectionary or for decoration. Recommendation:

  • Daniel’s 55% Grand Cru.

Dark Chocolate

A general term for chocolates that do not contain any milk solids. Sweet dark chocolate usually has more sweetener than semisweet chocolate. Recommendation:

  • Daniel’s 55% Grand Cru
  • Daniel’s 54% Chocolate Chips

Milk Chocolate

Chocolate that contains dried milk solids. Milk chocolate is sweet and creamy and not as intensely chocolatey as bittersweet, semisweet and sweet dark chocolates. It is most suitable for use as a topping or decoration. Recommendation:

  • Daniel’s 34% Milk Grand Cru
  • Daniel’s 33% Milk Chocolate Chips

White Chocolate

Made from cocoa butter, milk solids and sugar. Since it contains no chocolate liquor, it is actually not a chocolate! When using white chocolate, it does not set as solidly as dark chocolate and can burn more easily. Daniel’s chocolate is free of any hydrogenated oils or fat. It contains only pure cocoa butter. Recommendation:

Daniel’s 28% White Grand Cru

Unsweetened Chocolate / Baking Chocolate / Bitter Chocolate
Made with pure chocolate liquor without any sugar or milk added. Due to its intense bitterness and less smooth texture, it should be saved for recipes where it will be combined with other ingredients.

Unsweetened Cocoa Powder (Baking)

Made from dried chocolate liquor ground to a powder where nearly all the cocoa butter has been removed. There are two types available – natural cocoa and Dutch processed cocoa. Natural cocoa powder imparts a strong, bitter chocolate flavor while Dutch processed cocoa has a more mellow flavor as it is treated with an alkali to neutralize coca’s natural acidity. Recommendation:

  • Daniel’s Pure Cocoa Powder (Dutch Processed)

Sweetened Cocoa Powder / Hot Chocolate (Drinking)

Cocoa powder is blended with sugar and or milk powder to make hot chocolate drink. Avoid hot chocolate mixes where a host of artificial flavors / additives are added to minimize the cost of cocoa powder. Daniel’s hot chocolate mix is made with pure cocoa powder, cane sugar and real chocolate shavings. Recommendation:

  • Daniel’s Hot Chocolate Mix

Basic Conversion Chart

Enjoy your baking!

1 teaspoon (tsp) 1/6 fl oz 5 ml
1 tablespoon = 3 tsp 1/2 fl oz 15 ml
1 cup = 16 tablespoon 8 fl oz 250 ml
2 cups 1 pint 500 ml
1 oz 28 g
6 oz 175 g
8 oz 227 g
16 oz = 1 lb 454 g
2.2 lb 1 kg

S’Mores for the Campfire

Making s’mores or Chocolate chip Cookie or Browning this summer? Use only the highest grade chocolate available for that true Melt in the Mouth feel. Daniel Le Chocolat Belge baking chocolate is made from 100% pure unadulterated Belgian Callebaut chocolate. There is no hydrogenation, artificial chocolate flavouring to make up for the lack of cocoa and when you bake with Daniel Le Chocolate Belge, the taste is unmistaken in that your baking effort is rich and chocolately. You can even reduce the amount of chocolate called for in most recipes as yes the cost is more but the results are worth it and having people rave about your baking after you spend all that time and effort.

Individual Campfire S’ Mores

  • 1 large marshmallow
  • 1 graham cracker broken in two
  • 1 to 1.5 ounce chocolate (Milk, Dark 55% or Dark 72% or white with 27% cocoa butter)

Directions: How to make S’mores

  1. Heat the marshmallow on a stick over an open flame until it begins to brown and melt.
  2. Break the graham cracker in half. Place the piece of chocolate on top, add the hot melted marshmallow. Allow the marshmallow to melt the chocolate and cool a moment before eating

S’Mores for a Crowd (made in the Kitchen)

Spread marshmallows on a cookie sheet, then broil them for 2 minutes until nice and golden. Place 1 oz of chocolate on each half of a Graham cracker add the melted marshmallow and other half of the Graham Cracker on top and allow to cool slightly before eating. An amazing easy & tasty summer dessert.

For exceptional tasting S’Mores Available chocolate bars in 85g (3oz) at Daniel Le Chocolat Belge – Open 7 days a week.

How to make chocolate

I’m a big fan of buying chocolate because there are many brands imported from around the world that are rich and delicious. However, if you’re the kind of person who makes your own mayonnaise from scratch and ratatouille from all the fresh vegetables from your garden, then by all means, try making your own.


Things You’ll Need

    • Cocoa beans
    • Roasting pan
    • Sugar
    • Mortar and pestle
    • Spice or small coffee grinder
  • Vanilla bean

Step 1: First, there’s the acquisition of the cocoa beans. This could be a challenge!

Step 2: Spread your beans onto a baking sheet and bake at about 400 degrees for a half an hour.

Step 3: Shuck the beans once they are cool. Rub them until all the cocoa shells have been removed. A good time to work out your frustrations here.

Step 4: Once your roasted shucked beans are cool, grinding them in batches, with your pestle. Small shards are a good thing to look for.

Step 5: Pour these shards into the grinder.

Step 6: Consistency. It should be smooth but not liquid. If the beans liquefy, you’ll have a difficiult time cleaning your grinder.

Step 7: Pour your mixture into a heavy-bottomed pan and heat gently. Once heated through, add your flavorings and sugar to taste and spices such as vanilla beans and a pinch of cinnamon, nutmeg and ginger and if you are up to it some chili powder.

Step 8: Taste every step of the way–it’s fun to watch your bitter beans turn into creamy, sweet chocolate. Also, the amount of spice and sugar you put into your beans depends on what you going to do with it. For a chocolate sauce it should be runny and not too sweet or for hot chocolate drink sweeten to taste or use an artificial sweeter.

Note: You will end up with a liquid chocolate and not a hard chocolate.

Tips & Suggestions

Although it’s not nearly as delicious–it sort of fools with the consistency–you could try using Splenda if you’re trying to reduce your sugar intake.

Study: A small dose of chocolate could cut heart attack or stroke risk by almost 40 per cent

By Maria Cheng, The Associated Press

March 30, 2010 – LONDON – The Easter Bunny might lower your chances of having a heart problem. According to a new study, small doses of chocolate every day could decrease your risk of having a heart attack or stroke by nearly 40 per cent.

German researchers followed nearly 20,000 people over eight years, sending them several questionnaires about their diet and exercise habits.

They found people who had an average of six grams of chocolate per day – or about one square of a chocolate bar – had a 39 per cent lower risk of either a heart attack or stroke. The study is scheduled to be published Wednesday in the European Heart Journal.

Previous studies have suggested dark chocolate in small amounts could be good for you, but this is the first study to track its effects over such a long period of time. Experts think the flavonols contained in chocolate are responsible. Flavonols, also found in vegetables and red wine, help the muscles in blood vessels widen, which leads to a drop in blood pressure.

“It’s a bit too early to come up with recommendations that people should eat more chocolate, but if people replace sugar or high-fat snacks with a little piece of dark chocolate, that might help,” said Brian Buijsse, a nutritional epidemiologist at the German Institute of Human Nutrition in Nuthetal, Germany, the study’s lead author.

The people tracked by Buijsse and colleagues had no history of heart problems, had similar habits for risk factors like smoking and exercise, and did not vary widely in their Body Mass Index.

Since the study only observed people and did not give them chocolate directly to test what its effects were, experts said more research was needed to determine the candy’s exact impact on the body. The study was paid for by the German government and the European Union.

Doctors also warned that eating large amounts of chocolate could lead to weight gain, a major risk factor for heart problems and strokes.

“This is not a prescription to eat more chocolate,” said Dr. Robert Eckel, a professor of medicine at the University of Colorado and a past president of the American Heart Association. He was not linked to the study. “If we all had (a small amount) of chocolate every day for the rest of our lives, we would all gain a few pounds.”

Eckel said it was amazing to find such a small amount of chocolate could have such a protective effect, but that more studies needed to be done to confirm its conclusions.

Alice Lichtenstein, a nutritionist at Tufts University School of Medicine, said it was difficult to link the reduction in heart disease and stroke risk to the chocolate alone, since there may have been other differences between the study participants.

“The relationship between chocolate and good health outcomes is still uncertain,” she said. “If somebody really enjoys eating chocolate, then they should have a small amount of that and just really enjoy it,” she said.

Ask the Dietitian: Chocolate

Question: Is it true Belgian chocolate is good for your heart health? Tell me more!

Answer: Recent evidence suggests that chocolate – especially dark chocolate – is rich in substances that may actually help fend off heart disease. These substances are known as flavonoids and are not limited to chocolate; flavonoids are also present in onions, grapes, red wine and tea, among other plant-derived foods. It appears that flavonoids have powerful antioxidant effects.

A study published in The American Journal of Clinical Nutrition this past fall compared a traditional American diet to the same diet rich in flavonoids from chocolate (consuming a daily cocoa powder beverage and dark chocolate). What they found was that the group supplemented with the chocolate products had modest reductions in the oxidation of the “bad” cholesterol, LDL compared to the control diet. This means the LDL-cholesterol was less apt to form a plaque on the arterial wall. Additional preliminary research on chocolate shows it can also favourably affect blood clotting and the relaxation of blood vessels.

Will any chocolate do? Unfortunately no. Many chocolate products, such as cocoa powder and chocolate syrup, are typically processed with alkali, removing most of these beneficial flavonoids in the process. And milk chocolate has fewer of these beneficial chemicals than does dark chocolate.

So what are you to do? Until further research is conducted, focus on foods proven to help enhance heart health and prevent disease – fruits, vegetables and whole grains for example. But, allow yourself to enjoy a small piece of dark chocolate or chocolate product once in awhile. Many manufacturers make great bite-sized pieces of dark chocolate that can help fulfill that chocolate craving. Nonfat chocolate puddings or hot chocolate mixes are another great option. Remember, most chocolate products (candy bars, confections, cocoa powder, chocolate syrups) are traditionally high in calories and total fat, so incorporate these foods into your diet with discretion.

One day we may find we can “have our cake and eat it too”. Until then, moderation is still key.

Heart-Health Benefits of Chocolate Unveiled

It is no secret that fruits, vegetables and grains convey health benefits – we’ve been told that for years. But did you know that chocolate could result in health benefits, more specifically heart-health benefits ?
Have you had your flavonoids today?

While not a question normally asked at a social gathering, flavonoids have become quite a hot topic in the media and in scientific journals.

What are flavonoids?

Flavonoids are naturally-occurring compounds found in plant-based foods recognized as exuding certain health benefits.

Flavonoids are found in a wide array of foods and beverages, such as cranberries, apples, peanuts, chocolate, onions, tea and red wine. There are more than 4,000 flavonoid compounds; flavonoids are a subgroup of a large class called polyphenols.

Flavonoids provide important protective benefits to plants, such as in repairing damage and shielding from environmental toxins. When we consume plant-based foods rich in flavonoids, it appears that we also benefit from this “antioxidant” power. Antioxidants are believed to help the body’s cells resist damage caused by free radicals, formed by normal bodily processes such as breathing or environmental contaminants like cigarette smoke. When the body lacks adequate levels of antioxidants, free radical damage ensues, leading to increases in LDL-cholesterol oxidation and plaque formation on arterial walls.

In addition to their antioxidant capabilities, flavonoids also:

  • Are thought to help reduce platelet activation
  • May affect the relaxation capabilities of blood vessels
  • May positively affect the balance of certain hormone-like compounds called eicosanoids, which are thought to play a role in cardiovascular health.

Forms of Chocolate

Before you grab a chocolate candy bar or slice of chocolate cake, let’s look at what forms of chocolate would be ideal over others:

  • When cocoa is processed into your favorite chocolate products, it goes through several steps to reduce its naturally pungent taste. Flavonoids (polyphenols) provide this pungent taste. The more chocolate is processed (such as fermentation, alkalizing, roasting), the more flavonoids are lost. Most commercial chocolates fit this category.
  • Dark chocolate appears to retain the highest level of flavonoids. So your best bet is to choose dark chocolate over milk chocolate.
  • Some chocolate manufacturers are studying ways to retain the highest level of flavonoids while still providing acceptable taste. Stay tuned for more information in this area.

What about all of the fat in chocolate?

You may be surprised to find out that chocolate isn’t as bad as once perceived. The fat in chocolate, from cocoa butter, is comprised of equal amounts of oleic acid (a heart-healthy monounsaturated fat also found in olive oil), stearic and palmitic acids. Stearic and palmitic acids are forms of saturated fat. Saturated fats are linked to increases in LDL-cholesterol and risk for heart disease.

Research indicates that stearic acid appears to have a neutral effect on cholesterol, neither raising nor lowering it. Palmitic acid on the other hand, does affect cholesterol levels but only comprises one-third of the fat calories in chocolate.

This great news does not give us a license to consume as much dark chocolate as we’d like.

First, be cautious as to the type of dark chocolate you choose: chewy caramel-marshmallow-nut-covered dark chocolate is by no means a heart-healthy food option. What wreaks havoc on most chocolate products are the fat and calories that accompany other ingredients.

Second, there is currently no established serving size of chocolate to reap these cardiovascular benefits. However, what we do know is you no longer need to feel guilty if you enjoy a small piece of dark chocolate once in awhile.

More research in this area is needed to determine just how much chocolate we chocolate-lovers can eat in order to acquire cardioprotective benefits. Until that time, enjoy chocolate in moderate portions a few times per week. Don’t forget to eat other flavonoid-rich foods like apples, red wine, tea, onions and cranberries.