Membership of The Chocolate Society
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Membership of The Chocolate Society is FREE and entitles you to a 10% discount on all purchases online. When you register with the site you have the choice to become a member.
As a member you will automatically receive our monthly newsletter containing recipes, news about the society and the chocolate world.
Click here to become a member.
This discount is not applicable to wholesale orders.
Recipes
We recommend using Valrhona's Gourmet Chef range for these recipes, which has be designed to allow anyone at home to create gourmet chocolate desserts like the professionals. If you wish to scale up either of these recipes, we sell the Le Noir 61%chocolate in 1kg blocks.
| Chocolate Mousse |
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250g Dark Chocolate
175ml Milk
3.5g Gelatine
350ml Whipped Cream |
Method:- Boil the milk and gelatine and pour into a bowl of
melted chocolate. Fold in the whipping cream. -
Thats it!
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| Dark Chocolate Truffles |
250g Dark Chocolate
180g Single Cream
35g Butter (cut into pieces)
Unsweetened cocoa powder
A melon baller |
Method:- Bring the cream to boiling point. Pour cream over chopped chocolate in a bowl. Whisk until blended and the mixture is completely smooth.
- Gradually add the butter and blend to achieve a smooth, elastic and shiny texture. Place the mixture in the fridge to set.
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Dip the melon baler in hot water, dry, and scoop out the mixture into little balls and roll them in cocoa powder. Store the truffles in cool place until required.
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