Discover some exquisite chocolate recipes

Chocolate country pancakes

There is nothing like a good family recipe. The one you know that will always work – whatever ingredients you have close to hand – and always delight your guests. This country pancakes recipe is one Nancy holds from a family in Vermont. When she brought it to PEI, she easily ajdusted it with all the ingredients she had nearby such as salted butter and sunflower seeds. And of course, she then prefered maple syrup as a topping. Already good enough? Certainly. But doesn’t it look excessively good with chocolate chunks inside the pancakes and the chocolate sauce on top?

Chocolate country pancakes

Ingredients:

Country pancakes

  • 2 cups / 170 grams oat
  • 2 cups / 170 grams milk
  • 1/2 cup / 60 grams flour (of any kind)
  • 2 teaspoon of baking soda
  • 1 tablespoon of sweetener
  • 1 handful of sunflower seeds (or any kind of seeds)
  • 3 eggs
  • 1/3 cup / 75 grams salted butter (or vegetable oil)
  • 150 grams dark chocolate chunks

Chocolate sauce:

  • 200 grams dark chocolate 70%
  • 100 grams water
  • 50 grams milk
  • 50 grams cream 35%

 

  • Maple syrup

chocolate pancakes

Directions:

Separate the eggs. Beat the egg yolks with the sugar. Whisk the egg whites until firm.

In a saucepan, cook the oat and milk for 1 minute. Add the whiten egg yolks, melted butter, sunflower seeds, flour, baking soda and chocolate chunks.  Mix it well. Add the egg whites and mix gently.

Preheat a large pan over medium-high heat. Grease with butter. Pour about 1/4 cup of the pancake preparation for each pancake. Cook for 2 to 3 minutes, until bubbles appear. Flip and cook for 1 or 2 minutes until golden.

Prepare the chocolate sauce. In a saucepan, melt the chocolate with water, milk and cream at low heat and stir continuously until smooth. Serve hot or cold on the pancakes with maple syrup.

 

 

 

 

 

Elderberry marzipan chocolates

The Ferme Maury is a small farm facing the sea in Saint-Edouard-de-Kent. We met the owner Denise and willing worker Julie at Shediac market. Intrigued by their elderberry syrup, we were really happy when they both get really excited about our challenge and making a chocolate recipe with it. They offered to host us for a day so we could experiment something. As soon as we arrived at the farm we were seduced by the beauty of the place. Denise and her husband Serge grow many fruits and vegetables with great passion. They also make excellent juices and wines. Then, they get this fantastic elderberry syrup. It’s one of Serge’s secret recipe. It’s very tasty and it’s also a wonderful natural coloring. Also, to keep that beautiful purple colour, we made an elderberry marzipan stuffing enhanced by the white chocolate.

Elderberry marzipan chocolates

Ingredients:

  • 300 grams almond powder
  • 150 grams elderberry syrup
  • 1 egg white
  • 1/4 lemon juice

 

  • 300 grams white chocolate

Directions:
Mix the almond powder, elderberry syrup, egg white and lemon juice. Place in a square pan covered with parchment paper. Film and refridgerate for 1 hour.

Temper the white chocolate. Apply a thin layer of white chocolate on the elderberry marzipan square with a brush. Turn it over on a cutting board covered with parchment paper. Cut small squares. Refridgerate for 10 minutes. Then, dip the squares into the tempered white chocolate. Refridgerate for 10 minutes and then, leave at room temperature for one day before serving.

Tea and chocolate pot de creme

When entering the Village Historique Acadien, we’ve been travelling back in time to the 19th century. The Acadians were the first French to settle in North America during the 17th and 18th centuries. The village is a living and animated historical reconstruction of the Acadian people story through the ages. It’s been very exciting and fun to visit some of the 40 historical buildings, inhabited by Acadian characters, to get a sense of the traditions and culture of those adventurous French natives. The experience combined entertainement, amusement and learning and has been very special to us. Inspired by the place steeped in history, we wanted to make something we could easily imagine Acadians eating. Also, we’ve made those chocolate cream pot using King Cole tea – a traditionnal beverage of the Acadians, introduced in Saint-John for more than 100 years.

Tea and chocolate pot de creme

Ingredients:

  • 25 cl milk
  • 250 g cream 30% minimum
  • 1,5 tablespoons of tea
  • 4 egg yolks
  • 180 grams milk chocolate 40%
  • 80 grams sugar

chocolate pot-de-creme-vue-haut

Directions:
Prepare all the ingredients.
In a saucepan, boil the milk and cream. Take out the heat and add the tea to infuse for 5 minutes.
Meanwhile, chop the chocolate into small chunks. Reserve in a large bowl.
Beat the egg yolks and sugar until whiten. Filter the cream and pour on the egg yolks and sugar. Then, cook at low heat, stirring continuously until it reaches 82°C/180°F. Pour the cream on the chocolate and mix it until the texture is homogeneous. Pour in the pots and refridgerate for at least 3 hours – the best is to make them the evening before.

Gin Thuya chocolates

About five years ago, Sébastien Roy and his mother made a big decision. They decided to follow Sébastien’s dream to open a distillery and invested in their very first alembic. At the age of 14, Sébastien discovered what distillation was in Grolier encyclopedia. He got instantly intrigued and began his investigation. Few years later, getting to University, he created a beer club with two fellows. Every Wednesday they would meet and woudn’t miss a date for anything. They travelled through New-Brunswick and eventually in other countries to taste beers from all around the world. They had an insatiable appetite for new flavors.
This appetite is still intact. And that’s why the Distillerie Fils du Roy is so successful. Always looking for new tastes, he naturally opened the door of the distillery to elaborate a recipe together mixing chocolate and his awarded Gin Thuya.

Gin Thuya chocolates

Ingredients (24 pieces):

  • 400 grams dark chocolate  70%
  • 150 grams cream 35%
  • 20 grams Gin Thuya
  • 400 g  tempered dark chocolate 70%

Directions:

In a large bowl, melt the dark chocolate. Boil the cream. Stir continuously.
Pour the hot cream on the chocolate. Mix it well until homogeneous.
In a small bowl, heat the gin and pour it into the large bowl. Mix again 30 sec
Put the ganache in a pipping bag.
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. Pipe the chocolate and Gin ganache into the mold.  Refridgerate and allow to harden. When it feels dry to touch, seal the molds with tempered chocolate. Refridgerate for 10 minutes. Then, keep at room temperature for at least 24 hours before serving.

gin-thuya-chocolate

 

Ground cherries purée and white chocolate whipped cream

For this ground cherries purée and white chocolate whipped cream recipe, we headed to Gourmet Chef Packers in Shediac. The main activity of this company is seafood and especially lobster they’re famous for across the world. At this point you might think chocolate and lobster? Well, we actually believe this might work. But we’d love to discuss this with a chef. So the reason we stopped there is that beside the seafood activity, one farmer called Kenneth is growing some organic fruits and vegetables using a suprising compost : lobster shell. It’s ingenious, environmental-friendly and very efficient as a fertilizer for ground cherries. With Marie-France, his partner full of creativity, they develop a sustainable and innovative farm which products are to be found in Shediac market on summer Sundays. Last but not least, their cerises de terre are amazing! It’s a fruit we didn’t get the chance to try in Paris and we now can confirm we LOVE it.

Ground cherries purée and white chocolate whipped cream

Ingredients

    • 700+50 grams ground cherries
    • 1 teaspoon of sugar
    • 1 vanilla pod
    • 1/4 tonka bean
    • 500ml cream 35%
    • 140 grams white chocolate

Directions:

Place the cream whipper in the fridge for 1 hour. Split the vanilla bean down its length using the paring knife.
Scrape the seeds out of the vanilla pod and reserve for the fruit purée.

Cut the white chocolate into chunks and place in a bowl. Boil the cream with the vanilla pod and tonka bean. Filter and pour on the white chocolate. Mix. Place in the cream whipper. Use two cream chargers. Place horizontally in the fride for at least 1 hour.

Meanwhile, prepare the cerises de terre. Rince. Place in pan and cook at medium heat with the sugar and vanilla seeds for 15 minutes. Leave to cool.

To serve the dessert, alternate layers of cerises de terre purée and whipped cream. Add some fresh fruits on top.

dessert-chantilly-chocolat-blanc

Cranberries and chocolate nougat

The least we can say is that Cherrie is a passionate foodie. She loves everything that is homemade. Food of course but not only. She is definitely a gifted DIY person. Her husband Roch is also a great cook. It’s been very pleasurable to share a priviledge moment with the two of them. Cherrie is used to make some chocolates for her family and friends at Christmas time. So we had a hard time thinking about what recipe we could make to do something fun and new. And eventually, we thought of chocolate nougat. A French specialty that – with the help of Cherrie – we could give a Canadian twist. That’s how we’ve made our very first cranberries and chocolate nougat.

Cranberries and chocolate nougat

Ingredients:

  • 50 grams egg whites
  • 50 grams sugar
  • 200 grams corn syrup (or glucose)
  • 200 grams honey
  • 300 grams sugar
  • 150 grams corn syrup
  • 100 g water
  • 250 grams white almonds
  • 130 grams pistacchio
  • 150 grams dried cranberries
  • 200 grams dark chocolate 70%
  • 4 sheets of wafer paper

Directions:

Preheat the oven at 350°F/180°C.
Prepare a square baking pan covered with parchment paper. Place 2 sheets of wafer paper side by side.
Roast the almonds for 8 to 10 minutes until golden.
Melt the chocolate and keep the temperature at 90°F/32°C.
Meanwhile, and at the same time (careful the sugar syrup reaches very high temperature, stay focus and pay attention not to get burned):

  • Pour the honey and corn syrup in a saucepan. Heat at medium heat to reach 250°F/120°C.
  • In another saucepan, pour the sugar, corn syrup and water. Heat at medium heat to reach 285°F/140°C.
  • Start whisking the egg whites and sugar until firm

Pour the honey and corn syrup in the egg whites and continue to whisk. Then, pour the sugar syrup and continue to whisk for 1 minute. Add the chocolate and mix until the mixture gets homogeneous. Stop whisking. Immediately add the dried fruits. Mix gently using a wooden spatula. Pour on the baking pan. Place 2 sheets of wafer paper side by side on the top. Flatten with a rolling pin.
Leave to cool for one hour. Cut into small pieces with a bread knife.

Chocolate, Strawberry and Basil iced lollipop

To make this chocolate, strawberry and basil iced lollipop, we borrowed Rebeka and Kevin’s kitchen at the farm Terre Partagée. Those two young farmers really make farming a noble job. On their land in Rogersville, they grow organic fruits and vegetables. While we were being busy cooking, the team was working hard doing the harvest and filling the trays with amazing fresh products.

For strawberries, we were a bit late in the season. But as it’s one emblematic product of the farm, symbolizing their first love, we wanted to do something with them. Fortunately for us, freezer is a wonderful invention. It keeps the product fresh without damaging their taste too much. If not the taste, defrost affects the texture. So we chose to use them in a frozen recipe, making straberry-basil ice-cream lollipop dipped in chocolate. So delightful in the late summer season.

Chocolate, Strawberry and Basil iced lollipop

Ingredients (6 servings):

  • 400 grams strawberries (fresh or frozen)
  • 50 grams rhubarb
  • 75 grams honey
  • 70 ml water
  • 20 basil leaves
  • 200 grams tempered dark chocolate

Directions:

Cut the rhubarb into small pieces.

In a saucepan, bring water and honey to a boil. Add the rhubarb and cook over medium heat for 8 minutes. Off the heat, add the strawberries. Mix. Let it cool before adding finely chopped basil. Fill the iced lollipop molds with the sorbet. Place in the freezer for at least 2 hours. Just before serving, take the iced lollipop our of the mold and dip it into tempered chocolate.

White chocolate and wild blueberries muffins {gluten-free}

Wild blueberries. Just saying the words and we’re already drooling. This small fruit reminds us of summer afternoons, seating among the bushes, picking the wild berries in the French montains. It reminds us of the smell of the pie being cooked. It reminds us of the meal we shared at night with the family in the wood cabin. Wild blueberries are printed in our childhood memories. So meeting Monique (Bleuts NB Blueberries) to pick some in Bruno Savoie’s bleuetière in Brantville NB was just a golden moment. Especially as we had the chance to cook them after in the Carrefour Beausoleil kitchen in Miramichi in the company of two passionate chefs Pat and Dawn. Together, we made a wild blueberries and white chocolate muffins recipe. So moist, yum!

bleuets sauvages

White chocolate and wild blueberries muffins {gluten-free}

Ingredients (6 muffins):

  • 3 medium eggs
  • 40 grams coconut flour
  • 40 grams rice flour
  • 2 grams gluten-free baking powder
  • 110 grams sugar
  • 90 grams grapeseeds oil
  • 30 grams almond butter
  • 1 pinch of salt
  • 2 drops vanilla extract
  • 125 grams wild blueberries
  • 125 grams white chocolate

Directions:

Preheat the oven to 350°F.

Cut the white chocolate into chunks.

In a bowl, mix the coconut flour, rice flour, baking powder and salt.

In another bowl, beat the eggs and sugar until it whitens. Add the grapeseeds oil, almond butter and vanilla extract and mix. Add the flour and mix. Add the white chocolate chunks and wild blueberries and mix gently with a spatula.

Cook for 30 minutes.

muffins-myrtille-chocolat-blanc

 

Honey and goat cheese chocolate pyramids

Didier is a cheese maker. He makes the best goat cheese we had the opportunity to taste in the Maritimes.
Of course, if you had to make a list of the products you would pair with chocolate, goat cheese wouldn’t come top of mind. But hey that’s part of the challenge, right?
We choose the milk chocolate to sweeten the goat cheese taste and used honey as a binder. Actually, we found it was a surprising and tasty pairing.

Honey and goat cheese chocolate pyramids

Ingredients (24 pieces)

  • 400 grams milk chocolate  40%
  • 150 grams cream 35%
  • 150 grams goat cheese
  • 40 grams honey
  • 500 grams  tempered milk chocolate 40%

Directions:

Chop the chocolate into small chunks. Boil the cream, goat cheese and honey. Stir continuously.
In a large bowl, place the chopped chocolate. Pour the hot liquid on the chocolate. Mix it well until homogeneous.
Put the ganache in a pipping bag. Refridgerate for 1 hour.

Temper the milk 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. Pipe the goat cheese and honey ganache into the mold.  Refridgerate and allow to harden. When it feels dry to touch, seal the molds with tempered chocolate. Refridgerate for 10 minutes. Then, keep at room temperature for at least 24 hours before serving.

Chocolate Martini

Being French, we couldn’t leave Moncton without paying a visit to the Magnetic Hill Winery. The shop is overlooking the valley and the view is stunning. But we’re not here only for the view. We had the priviledge to be one of the first to taste the Maple wine of the winery. A succulent dessert wine named after the river nearby: the Chocolate River. Obviously, this wine was made for our purpose. And it ended up being a perfect match with Madagascar organic chocolate to make a delightful and gourmet cocktail for chocolate lovers.

Chocolate Martini

Ingredients (2 glasses):

  • 70 g dark chocolate 70% organic
  • 50 g sugar
  • 15 cl water
  • 25 cl Maple wine
  • 6 + 2 blackberries
  • 1 tablespoon of cream
  • Crushed ice

martini-chocolat

Directions:

Put the glasses in the freezer for 1 hour.

In a pan, melt the chocolate on low heat with the water and sugar. Leave to cool. Once the chocolate syrup is cold, mix it in a shaker with the Maple wine and 1/3 of crushed ice. Mix it well. Mash the blackberries and mix with cream. Pour the cocktail in 2 glasses and carefully pour blackberry cream on top. Decorate with a fresh blackberry.