Chicken, bunny and chocolate bell are in the spotlight this Easter weekend. And we are not going to deprive ourselves of it, because we love chocolate in all its manifestations.
If you’re buying chocolate at the Easter market, during the period of bacteriological psychosis described by Flavi Flaman, Hervé Cuisine recommends buying organic or fair trade chocolate bars.
A common ingredient in dark, white, and milk chocolate is cocoa butter.
And in white chocolate, milk chocolate, we have dairy products and milk fat, that is, milk fat and sugar, and we have a lot of them in white chocolate.
For example, white chocolate has twice as much sugar as dark chocolate, continues Hervé Cuisine. We can say that dark chocolate is healthier.
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It has less sugar, more healthy ingredients, and with white chocolate, we care more about enjoying the texture,” concludes Hervé Cuisine.
1. Chocolate pudding
For this recipe, you will need 200 g milk chocolate, 100 g shortbread, 40 g butter, 1 egg, 1 cup mini marshmallows (or large marshmallows cut into pieces), as well as half a cup of toasted hazelnuts and 2 tablespoons powdered sugar.
Gently melt the chocolate and butter in a bain-marie, then let cool for a few minutes. Add the egg and beat well from the center to emulsify the preparation.
Add mini marshmallows, whole hazelnuts and crushed biscuits. Put the workpiece on cling film, roll into a tight sausage and refrigerate for at least 8 hours. Unwrap the sausage and roll it in powdered sugar before slicing.
2. Brownie with chocolate and zucchini
You will need 1 good zucchini (200g zucchini grated dry), 200g boiled dark chocolate, 80g sugar, 4 eggs and 50g crushed toasted hazelnuts. The recipe also includes 40g flour, 20g unsweetened cocoa powder, 1 teaspoon baking powder and 1 pinch fleur de sel.
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Preheat oven to 180°C (floor 6). Rinse and grate the zucchini, then drain well by squeezing them between your hands. You need to get 200 g of grated zucchini. Melt the chopped chocolate in a bain-marie or in the microwave, then let it cool for a few minutes.
In a bowl, beat the eggs with the sugar, then when the mixture becomes frothy, gradually add the chocolate and grated zucchini and mix.
Add dry ingredients (flour, cocoa, baking powder and fleur de sel) and mix gently. Add chopped nuts and pour into a 20 cm square mold lined with parchment paper. Bake 30 minutes.
3. Whole Vegetable Chocolate Almond Fudge
For this cake, you will need 300 ml of liquid vegetable preparations (coconut, almond, soy …), 200 g of dark chocolate and 200 g of ground almonds. Also plan on 50 grams of cornstarch, half a pack of baking powder, a ripe banana, and a teaspoon of vanilla extract.
Preheat oven to 180°C (floor 6). Chop the chocolate and set aside in a large bowl. Heat the vanilla and vegetable mixture in a saucepan, then pour it over the chopped chocolate. Using a whisk, emulsify the mixture, stirring from the center.
Mix the banana, then add it to the previous preparation. Add dry ingredients: ground almonds, cornstarch and baking powder. Mix well and pour into a greased 18 cm diameter mold and bake for 30 minutes. Let cool completely before unpacking.