Discover some exquisite chocolate recipes

Pear and chocolate crumble {gluten-free, vegan}

Alex and Caitlyn are two chocolate lovers leaving in Kentville. The two foodies both worked in farms previously and are supporting their locals. They’ve picked the pears for this recipe as they have an orchard nearby. As the season begins, they were able to find bartlett pears. Those are pretty firm, so we pre-cooked them for this recipe. But you may not require this step if using a more juicy and soft variety. Also, this pear and chocolate crumble recipe is gluten-free and vegan so will suit most of the diets.

Pear and chocolate crumble {gluten-free, vegan}

Ingredients (6/8 servings):

For the crumble topping:

  • 50 grams kasha
  • 60 grams buckwheat flour
  • 20 grams flax seeds
  • 20 grams sliced almonds
  • 30 grams almond butter
  • 20 grams grapeseed oil
  • 20 grams cane sugar
  • 1 pinch of salt

For the crumble filling:

  • 6/7 bartlett pears
  • 1 vanilla pod
  • 6 cl water

For the finish:

  • 70 grams dark chocolate chunks 70%


Pre-heat the oven to 180°C/350°F.

Peel the pears, take the seeds out and cook with water and gratted vanilla in a saucepan for 15 minutes at medium heat.

Combine all the ingredients for the crumble topping. Mix using your fingers.

Pour the pear filling in a baking dish. Pour the crumble topping over the fruit filling. Cook for 30 minutes. Add the chocolate chunks and cook for 3 more minutes.

Serve cool or cold.

vegan chocolate pear crumble

Lavender chocolate mousse {Low Carb}

As we continued our journey in Nova-Scotia, we’ve met more and more people concerned about what they eat. Among them, Judy – a wellness coach at Raw N Green – is one amazing women who made her way back to health and wellness through nutrition and a change of lifestyle. As she’s now on a low carb and lactose-free diet, we’ve made this recipe together using only Madagascar chocolate 100% and water in which we infused local lavender and cinnamon. It’s also possible to use stevia leaves as a sweetener. The taste of this very airy mousse is intense and really reveals all the chocolate flavors. It’s recommended for advanced chocolate lovers.

Lavender chocolate mousse {Low Carb}

Ingredients (4 servings):

  • 300 grams dark chocolate 100%
  • 500 grams water
  • 15 grams lavender
  • 1 cinnamon stick
  • Few dried stevia leaves (optional)


Boil the water with the cinnamon stick. Add the lavender and stevia leaves out of the heat. Infuse for 3 minutes. Take the cinnamon, lavender and stevia out of the water. Melt the chocolate. Add to the water and mix. Leave to cool for 20 minutes. Filter and place in the cream whipper. Use two cream chargers. Place horizontally in the fridge for at least 2 hours before serving.

Chocolate apples and caramelized pecans

For this new recipe, we had a meeting with Tabitha in Halifax. This vivacious young woman recently moved back to her hometown. Also when we discussed which local to pick for this new recipe, she naturally thought of apples, a very popular fruit in the area she’s used to get at the farmer market. She filled a basket with Honeycrisp and Paula red, two delicious crunchy apples that are grown locally and organic. Also, those were perfect to be dipped into chocolate and bottom-topped with caramelized pecans. You will rather temper more chocolate than needed for this recipe to be able to dip the apple entirely in a bowl. But don’t worry, you can re-use the left-over later.

Chocolate apples and caramelized pecans


  • 6 apples
  • 600 grams dark chocolate 70%
  • 100 grams pecan
  • 60 grams maple syrup
  • 1 pinch of salt


In a saucepan, cook the pecans, maple syrup and salt at medium-heat, stirring frequently, for 3 minutes. Spread on a parchment paper. Leave to cool. Cut into small pieces and reserve in a bowl.

Temper the dark chocolate. Pour in a bowl large enough to fit an apple. Dip the apples one by one into the chocolate, then roll the bottom in the caramelized pecans. Dispose the chocolate apples on a baking sheet covered with parchment paper. Refridgerate for 10 minutes and then keep at room temperature before serving.

Christmas cranberries and maple truffles

Maple production is of course a big deal in Canada. However, Nova Scotia – which produces less than 0.5% of the worldwide production – doesn’t produce enough maple syrup to supply the local market. Also, to understand why and have a chance to try the local flavors, we stopped at one of the few producers around : the Sugar Moon Farm. There, we were told that one of the reasons producers tend to abandon maple production here was because the trees were growing more slowly than elsewhere. Anyway, the Sugar Moon Farm still operates from mid of February until the end of the season to produce the maple syrup. And it’s all an ecosystem that get organized to create exciting products such as maple butter and maple vodka. Both we used to make this celebration truffles recipe.

Christmas cranberries and maple truffles


  • 100 grams cream 35%
  • 50 grams soft butter
  • 25 grams maple butter
  • 350 grams dark chocolate 70%
  • 100 grams dried cranberries
  • 8 cl maple vodka
  • 300 grams tempered dark chocolate
  • 150 grams cocoa powder


The evening before. Chop the cranberries and macerate into the maple vodka.

Make the truffles. Chop the dark chocolate into small pieces. Place in a large bowl. In a saucepan, boil the cream and maple butter. Pour on the chocolate and stir until homogeneous. Add the soft butter and mix. At last, add the macerated cranberries. Place the ganache in a piping bag and refridgerate for 15 minutes.

On a cooking sheet covered with parchment paper, pipe small balls of chocolate ganache. Refridgerate for 10 minutes. Then, roll the balls in your hand to make them as regular as possible. Refridgerate.

Temper the dark chocolate. Place the cocoa powder in a bowl. Dip the chocolate balls into the tempered dark chocolate and then throw in the cocoa powder bowl. Roll them in the cocoa powder. Place on a baking sheet covered with parchment paper. Refridgerate for 20 minutes and then keep at room temperature. Allow 24 hours before serving.

Bolet mushroom chocolate napolitans

For this recipe, we’ve met Fred Dardenne from FD Wild Foods & Fine Products. You got it with the name ; this meeting was wild. We just loved it. Firslty, because Fred knows really well the land and what grows where and when. Secondly, because his kitchen is a place of experimentation where Fred always explores and try new techniques to transform and keep the wild and finest products. We went crazy in his kitchen, looking everywhere and smelling everything. As we’re craving for mushrooms – and Fred knew it – he prepared some dried matsutake and bolet in advance. That was awesome. We really enjoyed this stop and oh we so much want to come back and actually pick some mushroom and other stuff in the wild.

Bolet mushroom chocolate napolitans

Ingredients (24 napolitans):

  • 160 g milk chocolate 40%
  • 12 g bolet mushroom powder


Temper the milk chocolate. Add the bolet mushroom powder. Pour the chocolate in a piping bag. Pipe the chocolate on the mold prints.

Double chocolate cookies {vegan, gluten-free}

On our first day in Nova Scotia, we had a meeting with Kirsten from Wild Leek in Halifax. As we entered the vegan restaurant, we actually had no idea which product we were going to use neither what recipe we were going to make. It came as an evidence when we saw the cookies on the counter as we had a double chocolate cookie recipe idea for a while. Kirsten had a great recipe we did twist with more chocolate – more chocolate is never wrong – and cranberries. Don’t worry, it looks like a lot of ingredients, but it’s actually pretty easy to make.

Double chocolate cookies {vegan, gluten-free}

Ingredients (24 cookies):

Cookies dough

  • 110 grams all-vegetable shortening
  • 150 grams margarine
  • 450 grams sugar
  • 200 grams chickpeas flour
  • 150 grams rice flour
  • 1 teaspoon of baking powder
  • 1 teaspoon of baking soda
  • 1 tablespoon of melasse
  • 1 teaspoon of vanilla extract
  • 1 pinch of salt
  • 70 grams chocolate powder
  • 1 teaspoon of water
  • 100 grams dried cranberries
  • 100 grams dark chocolate chunks 70%
  • 300 grams tempered dark chocolate 70%


Preheat the oven to 180°C/350°F. Mix all the cookies dough ingredients in a robot or large bowl. Chop the cranberries and chocolate into big chunks. Then, add the cranberries and dark chocolate chunks in the cookies dough and mix gently. Make some balls with the cookies dough and place on a baking sheet covered with parchment paper.  Flatten the dough balls with the palm of the hand. Cook for 12 minutes. Leave to cool.

Temper the dark chocolate. Dip half the cookie in the tempered chocolate and refridgerate for 10 minutes. Then, keep at room temperature before serving.

Berries and bourage milk chocolate bark

For our last day in PEI we stopped-off at the Farm Center in Charlottetown; a very special place to go green in the city. Volunteer gardeners make an amazing job out there to take care of this peaceful piece of land and contribute to feed the communities. They also teach how to cook the marvellous products from the garden. We wanted to pay tribute to them and their work by transposing the beauty of the garden directly on this beautiful homemade chocolate barks. We hope you’ll like the results.

Berries and bourage milk chocolate bark


  • A bunch of berries
  • A couple of bourage flowers
  • A handful of cocoa nibs
  • 200 g tempered milk chocolate


Prepare a baking sheet covered with parchment paper. Place a square cake ring in the middle. Temper the milk chocolate. Pour inside the square cake ring. Dispose the sunberries, bourage and cocoa nibs. Refridgerate for 30 minutes. Then leave to cool at room temperature. Break the bark into pieces before serving.

homemade chocolate bark


Vanilla and cherry tomatoes chocolates

Few days ago, it was Open Farm Day in PEI. For the occasion, Heart Beet Organics hosted their annual tomato fest. And oh my gosh, we understood why when we visited them. Their tomatoes are really amazing. Amy and Verena grow tomatoes of any size, any shape and any color with a fantastic diversity of taste. We’ve picked the sweet orange cherry tomatoes to make the chocolates stuffing. The jam is actually delicious on its own but tastes awesome with the organic dark chocolate from Madagascar.

Vanilla and cherry tomatoes chocolates


  • 750g cherry tomatoes
  • 150 grams cane sugar
  • 1 vanilla pod
  • 400 grams tempered organic dark chocolate 70%


In a saucepan, boil water. Using a knife, slice a shallow X into the bottom of the tomatoes. When the water is boiling, plunge the tomatoes in the water for 1 or 2 minutes. Rinse under cold water. Peel the tomatoes and squeeze in your hand to remove roughly the seeds. Cook for 1 hour at low-medium heat with the sugar and the gratted vanilla pod (seeds+bean cut in two lenghwise). Remove the vanilla bean. Spread the jam on a baking pan covered with parchment paper. Leave to cool.

Temper the dark chocolate. Apply the chocolate on the mold using a brush. Refridgerate for 10 minutes and allow to harden before applying a second layer. Refridgerate for 10 more minutes. Fill with the cherry tomatoes and vanilla jam. Refridgerate for 30 minutes. Seal the molds with tempered chocolate. Refridgerate for 10 minutes. Then, keep at room temperature for at least 24 hours before serving.



Chocolate and pumpkin cheesecake {gluten-free}

To celebrate fall, Veronique selected a very local and seosonal product on PEI: the butternut squash. This foodie is craving for cheesecake so are her family and friends. Also, we twisted this new-york-style cake with some local flavor and chocolate of course. The chocolate ganache accomodates really well the nutty flavor of the butternut squash. The equation is simple. We were 11 at dinner, we cut 11 slices of cake and there was nothing left ;).

Chocolate and pumpkin cheesecake {gluten-free}



  • 125 grams dry coconut powder
  • 70 grams almond powder
  • 100 grams salted butter
  • 1 teaspoon of cinnamon

Cream cheese

  • 300 grams cooked and smashed butternut squash
  • 500 grams cream cheese
  • 160 grams sugar
  • 40 grams coconut flour
  • 5 eggs + 1 yolk
  • 1 lemon juice and zest
  • 36 cl cream 35%
  • the seeds of 1 vanilla pod

Chocolate ganache

  • 200 grams cream 35%
  • 200 grams dark chocolate
  • 20 grams honey
  • 50 grams soft unsalted butter


Preheat the oven at 175°C/340°F. Mix all the ingredients of the crust. Press into the bottom of a 22 cm springform pan. Cook for 15 minutes. Leave to cool.

Increase to oven temperature to 225°C/430°F. Mix all the cream cheese ingredients. Pour on the crust. Cook for 10 minutes. Then, lower the oven temperature to 120°C/250°F and continue to cook (without opening the oven door) for 1h15. Leave to cool for at least 2 hours.

Prepare the chocolate ganache. Chop the dark chocolate into small chunks. Boil the cream and honey. Pour on the chocolate. Mix it well and add the soft butter. Mix again. Pour on the top of the cheesecake. Leave to cool for 2 more hours before serving.

Chocolate chunks goat milk ice-cream

Yesterday, we talked about our visit to Island Hill Farm and the loving inhabitants we’ve met there. Those inhabitants were simply Florence cherished goats. No way we would leave the farm without making a recipe with goat dairies. Florence’s friend Rae Ann  is used to make a delicious ice-cream recipe using both the milk and fresh cheese. So following her directions, we’ve made this rich and soft chocolate chunks goat milk ice-cream. It tasted devine.

Chocolate chunks goat milk ice-cream

Ingredients (1,5 l) :

  • 1 liter goat milk
  • 100 grams fresh goat cheese
  • 160 grams sugar
  • 80 grams glucose
  • 12 egg yolks
  • 1 vanilla pod
  • 200 grams milk chocolate


Beat the egg yolks, glucose and sugar until whiten. Boil the goat milk with the gratted vanilla pod. Filter and pour on the egg yolks. Stir continuously. Heat again at medium-heat until the custard reaches 82°C/180°F. Take off the heat. Add the cheese and mix until homogeneous. Refridgerate for 1 hour and a half. Chop the chocolates into small chunks. Add to the custard. Place in the ice-cream maker and let it stir for 30 minutes. Keep in the freezer and take the ice-cream out for 5-10 minutes before serving.