Discover some exquisite chocolate recipes

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.

Black cherry brownie {gluten-free, lactose-free}

Today, our host is Audrey alias Martine, a young neo-brunswiquoise blogger. She picked a very local product for this cherry brownie recipe as it simply comes from the tree next door. This product, the black cherry – Prunus serotina is typical in Canada and may easily be found in New-Brunswick, Nova-Scotia, Southern Quebec and Ontario forests. Smaller than the common cherries, they’re more sour-tasting. It’s a perfect match for this melting-in-the-mouth dark chocolate brownie recipe. Be aware, the black cherries makes a succulent jam but requires a little bit of patience to prepare (thanks Audrey for having done all the work).

To make the black cherry jam, Audrey takes all the seeds out from the cherries and then cook them for 30 minutes adding one tablespoon of sugar and a drizzle of lemon juice until the jam gets a nice red color.

Black cherry brownie {gluten-free, lactose-free}

Ingredients (6/8 servings)

  • 200 grams dark chocolate 70%
  • 120 grams grapeseed oil
  • 30 grams almond butter
  • 40 grams coconut flour
  • 40 grams rice flour
  • 150 grams of brown sugar
  • 3 eggs
  • 150 grams black cherry jam

The recipe:

Preheat the oven to 155 °F.
Melt the chocolate in a double boiler and add the oil and almond butter.
In a large bowl, beat the eggs and sugar until the mixture whitens. Add the melted chocolate and mix. Then add the flour. Finish by adding the black cherry jam and mix roughly. Pour the brownie preparation in a rectangular mould covered with parchment paper.
Cook for 25 to 30 minutes. Refridgerate for 2 to 3 hours before serving.

Spicy hot chocolate

Today, we met the spiciest couple in Moncton. Well, I mean we’re not in an intimate relationship to say but we know for sure they grow the best garden hot peppers in town. Jeremie found himself a real passion for the hot peppers leading him to transform his home into a greenhouse during the winter. Fortunately for him, his girlfriend Sarah shares the same love for spices or should we say she learned how to love them. She also takes all the pics and you may follow their urban farm adventure on Instagram.

We do love chocolate, they do love spices. Let’s make a recipe with both. Inspired by the ancient Mayan cocoa beverage, we made a spicy hot chocolate using milk chocolate from Madagascar and super chili. The milk chocolate 40% from Chocolaterie Robert is a perfect pick for this recipe. Its caramel flavor reinforced by the vanilla takes the edge off the chili taste. A great balance for a rich and comforting beverage to warm your body in the cold days.

Spicy hot chocolate (4 cups)

Ingredients:

  • 80 cl milk
  • 8 cl cream 35%
  • 200 grams milk chocolate 40%
  • 2 coffee spoons of honey
  • 1 gratted vanilla
  • 4 pinches of hot pepper powder

Directions:

In a saucepan, heat the milk, cream, honey and vanilla at low heat and stir continuously until homogeneous. Pour in four cups and add a pinch of hot pepper on top.

Chocolate raspberry tartlets

We made this chocolate raspberry tartlets recipe with Mickaelle and her lovely family in Dieppe. If Mickaelle doesn’t really crave for chocolate – especially not for the dark one – her charming daughther Alyson does. For this recipe, they picked the wild raspberry. A seasonal fruit you may find almost everywhere in the surroundings at the moment.

Chocolate raspberry tartlets, gluten-free

Ingredients (12 small tartlets):
For the pastry

  • 100 grams rice flour
  • 100 grams buckwheat flour
  • 1 egg
  • 25 grams sugar
  • 115 grams soft butter
  • the seeds of a vanilla bean

For the ganache

  • 125 grams milk
  • 125 grams cream 35%
  • 20 grams honey
  • 40 grams egg yolks
  • 175 grams dark chocolate 70%
  • 125 grams raspberries

Recipe:
In a large bowl (or a robot), mix all the ingredients of the pastry until it’s homogeneous. Form a ball of pastry. Wrap the dough in clingfilm and refrigerate for at least 2 hours.

Remove the dough from the fridge,. On a surface lightly dusted with flour or on parchment paper, roll the pastry out to 0,3cm-1/8 inch. Cut the dough with round cookie cutter. Place in the greased and floured tartlets molds. Prick the dough with a fork. Cover base with pie weights. Cook for 8 minutes with the pie weights. Remove from the oven, remove the pie weights and cook for another 8 minutes. Leave to cool.

In a saucepan, combine the milk, cream, honey and a pinch of sugar.
In a bowl, whisk the egg yolks with the sugar until whiten.
Boil the milk, cream and honey. Slowly pour it on the eggs, mixing continuously. Add the chocolate and mix it well until it gets homogeneous. Pour again in the saucepan. Cook on low heat for few more minutes mixing continuously until the temperatures reaches 82°C/179°F.
Remove from heat and pour the ganache on the pastry crusts. Place the raspberries on top. Refridgerate for 3-4 hours before serving.

Chocolate sauerkraut cake gluten-free

The story of the chocolate sauerkraut recipe

One day before:

David at Briggs Maple: “I know a guy who produces sauerkraut. It’s a fermentated cabbage.  You might wanna check what they do for your challenge.”

Me: “Interesting. I don’t know about it.”

David: “Yes! And he actually makes a chocolate cake with it.”

Me: “No way! That sounds really cool. Let’s go and meet him.”

The day after:

Craig at Lewis Montain Fresh Farm welcoming us and leading us to his facilities : “Welcome to our sauerkraut facilities.”

Me (checking the ads in front of us) : “Oh, sauerkraut is choucroute!”

And here we are about to make a chocolate cake with choucroute, a very popular dish in the east of France. But I never heard of anyone using it for dessert. Amazing. Thank you Craig for this fantastic experience.

May I say your mum confessed the chocolate sauerkraut cake we made was “an acceptable improvement of the recipe”?

 

Chocolate sauerkraut cake gluten-free

Ingredients:

  • 100 grams rice flour
  • 50 grams buckwheat flour
  • 1 coffee spoon of gluten-free baking powder
  • 115 grams soft butter
  • 3 eggs
  • 180 grams sugar
  • 20 grams cocoa powder
  • 100 grams drained chopped sauerkraut
  • 100 grams dark chocolate 70% for the chunks
  • 200 grams dark chocolate 70% for the glazing

 

Directions:

Preheat the oven to 350°F.

Mix the rice flour, the sweet white sorghum flour, the baking powder and the cocoa powder. In a seperate bowl, beat the eggs and sugar until it whiten. Add the soft butter. Mix it well. Add 1/3 of the dry ingredients. Mix it well. Add the rest of the dry ingredients and mix it again. Cut the chocolate into chunks. Add the sauerkraut and the chocolate and mix it slightly. Pour in a cake mold. Cook for 45 minutes. Leave to cool before removing from the mold.

Temper the chocolate. Glaze the cake with the tempered chocolate.

sauerkraut cake

 

 

Maple syrup truffles

For the second day of our chocolate challenge, we stopped at Briggs Maples in Riverview. We met David there, a very friendly guy, who told us everything about the maple syrup & other maple products he makes. Maple syrup is so delicious and you can easily use it to replace sugar in your cooking with benefits. Did you know that you need 40 gallons of sap to make only 1 gallon of maple syrup? So we’ll better make a good use of it 😉

Maple syrup truffles

Ingredients:

  • 100 grams cream 35%
  • 75 grams maple syrup
  • 50 grams soft butter
  • 350 grams dark chocolate 70% for the ganache
  • 300 grams dark chocolate 70% to cover the balls
  • 150 grams maple sugar

Directions:

In a pan, boil the cream and maple syrup. Pour it on the dark chocolate and stir for one minute. Then add the soft butter and stir it again until the mixture is homogeneous. Pour on a cooking pan covered with parchment paper and refrigerate for two hours. Cut equal small squares and make some balls with them. Refrigerate for 15 minutes.

Temper the chocolate. Dip the balls into the tempered chocolate and immediately roll them in a bowl filled with maple sugar.

 

 

Honey chocolate madeleine cake

We made this recipe at Danielle and Mark’s place in Moncton. They picked up a pur honey from La Fleur du Pommier in Cocagne. As a kid, Danielle used to play in the orchard with her friend Magalie. So for her, this honey, it’s a whole story. And she’s not the only one to think this honey is the best. One of her workmate is from Iran where the honey is exquisite. She one day confined La Fleur du Pommier was the best honey she ever tasted since she arrived in Canada. Mouthwatering, isn’t it?


Honey chocolate madeleine cake

Ingredients (18 small cakes):

Dry ingredients

  • 100 grams all-purpose flour (or rice flour for a gluten-free option)
  • 40 grams buckwheat flour
  • 1 coffee spoon of gluten-free baking powder
  • 20 grams cocoa power 100%

Liquid ingredients

  • 140 grams butter
  • 40 grams sugar
  • 3 tablespoons of honey
  • 2 eggs
  • Pure vanilla extract
  • 40 grams chocolate 70% for the chunks
  • 100 grams chocolate 70% for the finishing

 

Directions:

Preheat the oven at 200°C/390°F.

In a pan, heat the butter. When it starts to make bubbles wait for one more minute until it get golden and remove from heat. Strain the mixture and set aside to cool.

Cut the chocolate into chunks.

In a bowl, sieve the wheat flour, buckwheat flour, baking powder and cocoa powder.

In a seperate bowl, beat the eggs with sugar, honey  and two drops of pure vanilla extract.

Add 1/3 of the dry ingredients to the liquid ingredients and mix it well. Then add the rest in twice and mix it again until soft. Add the chocolate chunks and mix slightly.

Pour the preparation into the madeleine molds.

Cook for 12-15 minutes.

Set aside to cool.

Temper some chocolate. Dip the bottom of the madeleine cakes into the chocolate and put in the fridge for few minutes.

How to temper chocolate

Why and how to temper chocolate?

Chocolate is capricious and demanding. When making some chocolate, all is about temperature. To get it shiny and crispy, you’ll need to follow some steps. You’ll have to “temper” the chocolate.

 

How to temper chocolate ?

To temper chocolate, you’ll need to meet three different temperatures. This step is crucial to fix the cocoa butter molecules and gives chocolate a nice appearance and texture. If the chocolate is not properly tempered, it’s still good but it’s unattractive as the cocoa butter will continue to move, rising to the surface and making some dull white marks. So you’d better do it properly 😉

Different types of chocolate, different temperatures:

  • Dark chocolate: 122°F – 82°F – 89°C (50°C – 28°C – 32°C)
  • Milk chocolate: 113/122°F – 80°F – 86°F (45/50°C – 27°C – 30°C)
  • White chocolate: 104°F/113°F – 79°F – 84°F (40/45 ° C – 26°C – 29°C)

 

How to melt the chocolate?

To melt the chocolate, you’ll need a double boiler – never use a direct flame. You’ll also need a kitchen thermometer to know exactly when to remove the chocolate from heat and follow step 2.

 

How to cool the chocolate?

There are several techniques. But the one that’s the easier to do at home is the seeding method.

To do that, you’ll need to reserve 1/3 of the chocolate and finely chop it to seed into the melted chocolate. Let’s say you’ll need 900g of chocolate, you’ll then melt 600g and seed 300g of chopped chocolate into the melted chocolate.

The quicker the chocolate reach the desire temperature, the better. So do not hesitate to move your recipient regurlay on a cold surface. During this step, you’ll also need to continuously stir the mixture gently with a spatula.

 

How to heat the chocolate and reach the working temperature?

To get the chocolate meet the working temperature, simply heat it quickly using a double-boiler until you reach the right temperature. You’ll then need to maintain this temperature as long as you need to use the chocolate. If it gets too high or too low, you’ll need to start it all over again, since step 1.

But for now, your chocolate looks ready to use !