Cointreau Chocolate Truffles Ingredients (for about 40 pieces) 250 g couverture 125 g butter 0.3 dl Cointreau 500 g chocolate shavings Preparation: Mix the couverture with the soft butter until smooth. Add the Cointreau and smooth. Let a crust develop over 30 minutes. Lightly beat the batter mechanically. Squeeze bars (truffles) out onto baking paper
Goossens’ Quest for Perfection To make some of the most awarded Belgian chocolate, Erik Goossens begins looking for the finest and natural ingredients. He selects the most exceptional cacao growers who will meticulously ferment and dry the beans. They simply must share the same passion for quality as Erik does. This is essential in the
Unique Chocolates for Special Occasions We offer a fabulous collection of diamond and heart shaped Belgian chocolates to celebrate an anniversary, wedding engagement, birthday or any special occasion..
Chocolate cake Ingredients (8 people) 125 g soft butter 125 g powdered sugar 80 g molten chocolate 2 eggs (A2, eggs of 60 grams each) 125 g self raising flour 10 g cocoa powder Preparation: Mix the butter and the sugar and beat into a white mixture. Add the chocolate, eggs and the pith of
Chocolate Brownies Ingredients (for 24 Brownies of 5 by 5 cm) 225 g fondant chocolate 100 g butter 4 eggs 325 g sugar SaltVanilla-extract 150 g sieved flour 1 teaspoon baking powder 100 g pecan nuts Preparation:Melt and mix the chocolate and butter (microwaves are perfect for this). Loosely beat eggs, sugar, salt and vanilla
Chocolate Orangettes Ingredients (for 200 Orangettes) Candied (soft) strips of orange peel Cocoa powder 300g tempered couverture Preparation: Turn the strips over in the cocoa powder and then place in a (flour) sieve to remove the excess cocoa powder. Using a chocolate dipping fork (or a normal fork), drag the strips through the couverture, vibrate