Chocolate chip cookies.

Sao Tomé

Ingredients :

- 180g of butter

- 190g of brown sugar

- 1 egg

- 250g of flour

- 4g of dry yeast

- 200g of chopped hazelnuts

- 250g of Sao Tomé 62% callets


1. Soften the butter and add the brown sugar.

2. Blanch the mass.

3. Stir in the egg then the flour and the sifted yeast.

4. Add the chocolate callets and the chopped hazelnuts.

5. Form rolls of + - 5cm and harden in the freezer.

6. Cut +- 1/2cm slices.  Place on a plate covered with parchment paper.

7. Bake at 160 ° C for about 15min.

Let cool. 

Treat yourself !



Salted butter caramel chocolate cream.


Ingrédients :

- 480g of liquid cream

- 240g of sugar

- 80g of butter

- 3g of salted flower

- 200g of Java 42 % callets






1. Heat together the cream, the butter and the salt.

2. In the same time, in an other pan, make a dry caramel by adding the sugar step by step until obtaining a blond caramel, almost brown.

3. Add slowly the cream and boil (watch out for splashing).

4. Let cool around 10 minutes.

5. Pour gradually on the chocolate. Mix. Bland to perfect the emulsion.

6. Refrigerate for a few hours. At the service, if the texture seems too firm, warm slightly.

Treat yourself !

*Ideal to enjoy with our brownie made with our 70% Colombia chocolate



Chocolate iced nougat (8 people).


Ingrédients :

- 40g of almonds

- 40g of hazelnuts

- 40g of pistachio

- 40cl of cream

- 200g of Ecuador 60% callets

- 85g of honey

- 50g of sugar

- 7 eggs white

- 35g of water






 1. Roast the dry fruits in the oven at 160°C for about 15 minutes.

 2. Once cooled, crush the dried fruit mixture roughly.

 3. Melt the chocolate at water bath.

 4. Bring the water, honey and sugar to 121°C.

 5. Meanwhile, whip egg whites until stiff.

 6. Pour the mixture of water, honey and sugar over the whites and whip.

 7. Once the meringue is warm, gently stir in the melted chocolate mixture.

 8. Make a fresh cream.

 9. Add the dried fruits and gently stir in the chocolate cream.

10. Pour the mixture into a baking pan lined with baking paper.

11. Place the mold overnight in the freezer before unmolding.

12. Leave at room temperature for 5 minutes before serving.

Treat yourself !