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)

Ingredients:

  • 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

Method:

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.

Grilling:

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.

Need:

  • 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

Optional:

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.

Method:

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.

Couverture

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.

Instructions

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.