We have collected some delicious recipes that exploit the taste and strength of our chocolate. Let us take you on a chocolate journey where you will be inspired to a real chocolate experience. Bon appetite
BLONDIE WITH ORANGE
Blondie is the white sister of the classic chocolate brownie.
- 200 gram butter
- 300 gram white chocolate Java 28%
- 3 eggs
- 175 gram sugar
- 125 gram flour
- 1⁄4 teaspoon salt
- 100 gram almonds
- grated orange peel of 1/2 organic orange
Melt the butter in a saucepan. Melt the 200 gram white chocolate in a bowl over a water bath (the remaining 100 gram is gonna be used later on) Beat eggs, sugar, flour and salt together into a light and airy texture in a bowl. Chop the almonds and 100 gram white chocolate coarsely. Add the almonds, chocolate and orange peel to the dough. Preheat oven to 180 degrees by hot air. Pour batter into a mold lined with baking paper. Bake the cake for about 30 min. The cake should feel a little uncooked to the get the right consistency. Remove cake from oven and let it cool of in the mold
PETER BEIER'S OWN CHOCOLATE CAKE
- 220 grams of dark chocolate Sao Thomé 72%
- 220 gram butter
- 250 gram sucker
- 6 eggs
- 1 tablespoom flour
- 225 gram frozen raspberry
- 50 gram sucker
DirectionsMelt the butter in a saucepan and add the chopped chocolate. Stir until the chocolate has melted. Remove it from the heat and stir in the sugar. Cool slightly and add the eggs once at a timelittle. Finally add in the flour. Bake in a round shape (of about 22cm in diameter) lined with baking paper at 180 ° C for 25 minutes in the oven. The cake will feel uncooked in the middle, but will sit in the refrigerator. The cake is best if it's baked a day in advance. The cake can be stored in the refrigerator for about 5 days.
Boil the frozen raspberry over low heat in a saucepan. Add a little sugar at a time and, if necessary. season to taste with extra sugar. The cake is served with a scoop of raspberry coulis.
20 chocolate buns
- 5 dl. lukewarm water
- 25 gram yeast
- 2 eggs
- 900 gram flour
- 75 gram sugar
- 15 gram seasalt
- 75 gram soft butter
- 200 gram dark chocolate Riverside 70%
- 1 beaten egg for brushing
Pour lukewarm water in a bowl and stir the yeast in. Add the flour, sugar and salt and knead well. Knead the soft butter into the dough, and when the butter has been kneaded into the dough, add chocolate. Knead further 1-2 minutes. and let the dough rise on the kitchen counter for about 2 hours. Turn dough out onto a floured board and divide into 2 pieces, each of which is rolled into a sausage. Cut each sausage into 10 pieces and shape them into round buns. Put the buns on a baking tray with baking paper and leave to rise until doubled in size - it takes about 2 hours. Brush rolls with beaten egg and bake at 220 degrees (° C) for about 10-12 minutes. Best served warm...
OH MY! Chocolate buns can be frozen down, and be taken up for later use.
CHOCOLATE CHIP COOKIES
- 120 gram sugar
- 140 gram brown sugar
- 140 gram butter (room temperature)
- 1 egg
- 240 gram flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1 teaspoon salt
- 1⁄2 teaspoon vanilla sens (or vanilla powder)
- 200 gram dark chocolate Ghana 80% (we also recommend dark chocolate Brazil 66%)
Stir in sugar, brown sugar and butter together to form a uniform mass. Add egg and beat again. Mix flour, baking powder, baking soda and salt together in a bowl Add the flour mixture a little at a time while stirring / whisking on low speed. Finally, mix chocolate into the batter and mix well. Place the dough in the fridge for 1 hour. Divide the dough into 10 roughly equal portions and roll them into balls. Put the balls with good spacing in between on a baking sheet lined with baking paper. An ordinary baking sheet can fit about five cookies. Bake at the center of the oven at 175 degrees for 16 minutes. (15 min: slightly soft, 16 min: General, 17 min: brittle) Take the cookies out and let them cool on a wire rack with baking paper. Store in an airtight container.
- 750 gram dark chocolate Ecuador 70%
- 400 gram butter
- 15 eggs
- 1140 gram sugar
- 195 gram flour
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon seasalt
- 6 table spoons of cocoa powder (Peter Beiers own cocoa powder)
- 100 gram walnuts
- 150 gram cocoa nib (Peter Beiers own cocoa nib)
Chop the chocolate coarsely and melt the butter together with the chocolate in a water bath. Beat eggs and sugar together - not too airy and stir the melted chocolate / butter mixture in the eggs. Sift flour, baking powder, salt, and cocoa in the dough and stir thoroughly. Finally, stir in walnuts and cocoa nib in the dough. Pour batter into a baking form covered with baking paper and bake it at 170 degrees for about 40 minutes. The cake must be taken out while it is easier uncooked in the middle - when you poke a knitting needle in the cake, there must hang some dough firmly. Cool the cake and cut out to be served. OH MY! Brownie can be keept well in the refrigerator for up to 1 week.
150 gram butter (melted)
0,5 dl milk
0,5 teaspoon seasalt
100 gram dark chocolate Tanzania 75%
50g cocoa nibs (from Peter Beier)
125 gram flour
125 gram cane/sugar
1 teaspoon baking powder
1 vanilla pod
4 pasteurized eggs
160 gram sugar
200 gram butter (soft)
300 gram dark chocolate Tanzania 75%
Beat the eggs lightly in a bowl. The dry ingredients are mixed together and melt the butter and heel in the dough. Melt 100 grams of dark chocolate (70%) with a little milk and stir into the batter. Pour batter into muffin tins. Bake 15 min. at 200 ° C.
Whip egg whites and sugar for 10 minutes until the mass is fluffy, then added to the softened butter (Top quality - it provides the best frosting). Whisk thoroughly. The chocolate is melted / tempered, and whipped in to the frosting until it is completely uniform. The mass is filled into piping bag and the cakes gets decorated.
If you want - you can decorate the cupcakes with chocolate circles and finely chopped pistachios.
BANANMUFFINS MED CHOKOLADE
- 3 ripe bananas
- 2 eggs
- 150 gram sugar
- 100 gram butter
- 1 teaspoon vanilla sugar
- 250 gram flour
- 2 tsk. bagepulver
- 1/2 teaspoon salt
- 170 grams dark chocolate PB Blend 71,6%
Mashed bananas and pipe with eggs and sugar. Melt the butter and pour it into the dough while you whisk dough lightly with a fork. Add the vanilla sugar, flour and baking powder and whisk it into a uniform dough. Put the chocolate in and turn the dough.
Spread batter in a fixed muffin, which is lubricated with oil and bake in a 200 degree oven for 8 -10 minutes. Serve them warm.
MACAROONS WITH CHOCOLATEGANACHE
- 43 gram almonds
- 70 gram powdered sugar
- 5 gram cocoa powder
- 40 gram whites
- 25 gram sugar
- 200 gram dark chocolate Madagascar 67%
- 100 gram creame
- 20 gram butter
Slip the almonds and put them in a blender and blend them into a fine almond flour. Come the powdered sugar and cocoa powder in the blender and blend again. Sieve the mixture in a bowl and set it aside. Pour the egg whites and sugar in a bowl and whisk for a few minutes until the meringue forms soft peaks. Turn the almond mixture into the meringue by pressing the dough against the sides of the bowl with a rubber spatula. Pour the mixture into a piping bag and splash about 24 small round circles on the baking sheet with baking paper. Let the unbaked macaroons bottoms dry at room temperature for about 30 minutes. Preheat oven to 160 degrees and bake for them about 12 minutes. Remove from the oven and let them cool on a wire rack.
Warm the cream to boil in a saucepan and pour over the chocolate. Let it stand briefly and then mix around to a smooth ganache. Add the butter and stir again to a smooth cream. Put the film bowl and set aside until ready for use. Spray the ganache out in a circle in the bottom of the macaroons, and join with a second macaroon. Store the macarons in an airtight container in the fridge for a few days.
CHOKOLADE CRÉME BRULÉE
- 80 gram milk chocolate Hispagnola 49% (we also recommend Hispagnola 33%)
- 240 gram creame
- 60 gram sugar
- 2 egg yolks
- 50 gram sugar for caramel cap
Preheat oven to 100 degrees hot air. Chop the milk chocolate perfectly fine. Warm the cream to the boil with half the sugar in the pan - add the chocolate and stir well Beat the egg yolks bright and airy with the rest of the sugar in a bowl. Pour the hot and almost boiling chocolate cream over the egg mixture in one go and whip with a whisk. Pour the chocolate mixture back into the pan and warm it up and stir constantly until it reaches 83 degrees. Pour the chocolate cream into four cups and bake them for about 50 minutes or until the cream sets. Cool them off and put them in the fridge - at least 6 hours. Take the crème brulée from the refrigerator just before serving. Sprinkle a layer of sugar and caramelize the sugar layer using a gas burner.
Melt the chocolate and butter in a saucepan over low heat. Beat the egg yolks with half the sugar - whisk well until the sugar is not crunchy anymore. Pour the melted chocolate and butter mixture into the whipped egg yolks little by little, while touching thoroughly. Then whip the egg whites with the last half of the sugar until the whites are completely rigid. Then, turn gently the whites into the chocolate mixture, so you end up with a really delicious mousse. Pour mixture into a bowl on a weight so you can weigh it. You intended only to bake half of the dough.
Grease a spring form of about 22 cm with a taste neutral oil. Cut a round piece baking paper loaded in the bottom of the mold, and a long strip which is laid along the edge. That way, you avoid baking paper dents and curls. The weighed half is poured into the mold and is baked in the middle of the oven at 160 ° C hot air for 25-30 min. Meanwhile, the rest of the dough in the refrigerator. The cake rises much up in the oven, but as soon as it comes out, it falls together in the middle - this is totally normal.When the cake is cooked, it is cooled completely in the springform tin.
When the cake is cool, fill the rest of the dough on top and put in the fridge again with film (preferably overnight). Before the cake is served, decorate it with cocoa powder.
- 300 gram dark chocolate Venezuela 72%
- 300 gram butter
- 300 gram sugar
- 200 gram pasteurized egg yolks
- 250 gram pasteurized whites
- Cocoa powder for decorations
A TRUE HUNTERS CHOCOLATE MOUSSE
- 400 gram dark chocolate Papua New Guinea 73%
- 1,5 liter creame
- a pinch of sea salt
When the mass is cooled - whip it into a mousse, be careful not to whip it too much, it should be a creamy mousse
Serve in a whiskey glass. Add a little sea salt as decorationThe cream is boiled up and the chocolate is added.
Remove it from the heat while stirring and add a pinch of sea salt. Leave the mixture to cool in the refrigerator
HOT CHOCOLATE WITH GINGER
ONE CUP OF HAPPINESS
- 2 peices pickled ginger
- 20 gram dark chocolate Hispaniola 100%
- 1,5 dl. milk
- Creame (for whipped creame)
- Chocolateflakes for decoration
- 30 gram dark chocolate Brazil 66%
- 2 dl. milk
- 1 egg
- 25 gram oat meal
- 1 teaspoon honey
- A pinch of salt
- Cocoa nibs for decorations
Heat the chocolate and milk in a pot. The egg is added and stirred rapidly to a uniform mass. Put the oatmeal in the uniform mass and stir it at medium temperature until it has the desired consistency. Season to taste with honey and salt before serving.
WHITE CHOCOLATE ICECREAM
- with licorice
For 4 persons
- 250 ml. whole milk
- 500 ml. creame
- 170 gram white chocolate PB special blend 28%
- 4 egg yolks
- 100 gram sugar
- 1 teaspoon raw licorice powder
Pour the hot and almost boiling chocolate milk over the egg mixture in one move and whisk it hard.
Pour the ice cream back into the pan and heat until the cream is 83 degrees - while stirring constantly.
The ice cream has to be cooled down by putting the pan in an ice bath in the kitchen sink. The cream should cool down completely.
Then, run the ice cream at the ice cream maker. Licorice powder is added just before it finishes running.