Warning: this post might make your mouth water…
September 13th is International Chocolate Day, a day that celebrates a delicious food made from cocoa paste, sugar and cocoa butter. There are three main types of chocolate: dark chocolate, milk chocolate and, white chocolate—however, white chocolate is technically not a chocolate because it does not contain cocoa paste (just cocoa butter.)
To commemorate the celebration we wanted to share 3 simple and delicious recipes that use chocolate as an ingredient.
But before we start, we wanted to share an interesting, little-known fact:
Do you know why International Chocolate Day is celebrated on September 13th? The reason originates in France– where they picked September 13 because it honors the birthdate of two very important people who are well-known within the chocolate world: Roald Dahl (1916), author of the story “Charlie and the Chocolate Factory”, and Milton S. Hershey (1857), the founder of the Hershey’s company. What a coincidence these men were born on the same day, right?
Now, let’s move onto the recipes.
For this blog post, our team has chosen to highlight basic recipe versions of brownies, truffles and chocolate marquise. Once you master them, we hope you will be encouraged to play with the ingredients (and try more advanced techniques) so you can finalize the preparation to your liking.
- 100 g unsalted butter
- 150 g dark chocolate, chopped into pieces
- 2 eggs
- 1 cup sugar
- 100 g of flour
- ½ cup of chopped walnuts
- Preheat oven to 392° F / 200 ° C.
- Put butter and chocolate in a pot. Heat over low heat, cover and leave for 5 minutes. Remove from heat and stir the mix until everything is melted and combined. (If you prefer, you can melt the butter and chocolate in the microwave. Just remember to check the mixture every 20 seconds so it doesn’t burn.)
- In a bowl, beat the eggs and sugar until the mixture turns white.
- Add the melted chocolate to the sugar/ egg mix; mix well. Add in the chopped walnuts. (This crunchy touch contrasts very well with the smooth texture of the brownies.)
- Add flour mix until all ingredients are fully combined.
- Flour a square pan (or line it with parchment paper).
- Pour the mixture into the pan and bake at 392 – 428° F / 200 – 220 ° C for approximately 25 minutes. You will know that the brownies are ready once the top layer begins to crack. You can also test the center of the brownie with a toothpick. If the toothpick comes out dry, the brownies are ready.
Once they’re ready, allow your brownies to cool before you cut them. We also recommend that you reheat your brownies before you serve them (and that you top them with a scoop of vanilla ice cream and a touch of chocolate syrup.)
Alone or accompanied by ice cream, this dessert is simply delicious.
- 50 g butter
- 300 g of chocolate bars
- 200 ml whipping cream or heavy whipping cream
- Chocolate chips, cocoa powder, chopped almonds and/or grated coconut (to decorate)
- Melt the chocolate and butter in a cooking pot. (You can also microwave the mixture at medium intensity but be sure to check it constantly to avoid burning it.)
- Once the chocolate and butter are melted, add the cream. Mix well until all ingredients are combined.
- Place the mixture in your refrigerator and let it rest for at least 4 hours. If you can leave it overnight, that will be better.
- After the mixture rests, shape teaspoon-sized portions into small balls. Repeat the process until all mixture is used. Ideally, all the balls will be the same size.
- Finally, decorate the truffles by rolling them in powdered cocoa, shredded coconut, diced almonds, or chocolate.
- 1 cup of milk
- 1 can of condensed milk
- 1 cup unsalted butter
- 250 g of dark chocolate in pieces
- A large package of vanilla cookies (such as Minnella Wafers)
- Melt the chocolate and butter in a cooking pot.
- Add condensed milk and mix until the mixture becomes creamy.
- Choose the pan to assemble the dessert. You can line metal pans with parchment paper (and remove the dessert from the pan before you serve it) or you can choose a more decorative pan that you can take directly to the table.
- Dip the cookies briefly in milk. The most effective way to do this is to immerse the cookies in milk, one by one, and place them into the bottom of the pan. Make sure that the cookies do not soften too much. Ideally, they should retain their shape.
- After the first layer of cookies is added to your pan, add a layer of the chocolate mixture. Repeat the process until the maximum height of your pan has been reached. The final layer should be chocolate.
- Put the pan in the fridge for 3 hours. If you don’t have much time, you can put it in the freezer for an hour and a half.
- Decorate using sliced almonds, chocolate pieces or chocolate chip cookies.
Note: You can also add a touch of cinnamon and rum to the milk you dip the cookies in. This will give a special flavor to your marquise.
What do you think of our selection of chocolate-based recipes? The brownies, truffles, and chocolate marquise should be part of every chocolate-lover’s cookbook because they are delicious and easy to make. Each recipe is perfect as a snack or as a dessert after a special meal!
If you prepare them at home, be sure to tell us about it in the comments!
P.S. It doesn’t matter whether you read this on September 13 or on another day. Every day is a good day to enjoy a desert made with chocolate.