Chocolatey recipes!
Here you will find our delicious, chocolaty recipes. Feel free to post your creations on Instagram or Facebook with the hashtag #chocolatehotelrecipes. We look forward to your contributions.
Chocolate Crinkle Cookies
Ingredients
- 100 g dark chocolate 100 g butter 150 g sugar 220 g wheat flour (type 405) 1½ tsp baking powder 1 pinch of salt 1 pinch of cinnamon 1 tbsp cocoa powder 3 eggs (size M) 80 g powdered sugar for rolling
preparation
1st step For the chocolate dough, put the dark chocolate together with butter in a metal bowl and let it melt over a hot water bath. Mix the sugar, flour, baking powder, salt, cinnamon and cocoa powder well and add to the melted chocolate. 2nd step Finally, knead the eggs into the dough. Form the dough into a log, wrap it in foil and place it in the fridge for at least 30 minutes. 3rd step Preheat the oven to 180 degrees top/bottom heat (fan oven: 160 degrees). Place powdered sugar in a bowl. Divide the dough stick into approx. 40 equal pieces and shape each piece of dough into a ball. Roll each chocolate dough ball generously in powdered sugar. 4th step Place the dough balls on a tray with a little space between them and bake in the preheated oven for approx. 8-10 minutes. After baking, let the cookies cool thoroughly and pack them airtight. The recipe makes about 40 cookies. It's best to store your chocolate crinkle cookies in an airtight container in tin cans. They keep like this for up to 4 weeks.
Warm chocolate cake with olives
Ingredients
- 5 whole eggs / 5 egg yolks 50 g sugar 200 g butter 50 g good olive oil 200 g Piura chocolate 20 g dried olives 50 g flourA little butter and sugar for the molds
preparation
Beat the eggs with the sugar. Melt the butter, dissolve the chocolate in it and add it to the egg mixture. Cut the olives into small pieces and stir them in together with the olive oil. Sift the flour and fold it into the chocolate mixture. Butter and sugar the soufflé molds. Pour in the dough mixture and chill for 20 minutes. Preheat the oven to 180 degrees and bake the cakes for about 15 minutes. It goes well with a delicious Yuna chocolate ice cream
Yuna chocolate ice cream
Ingredients
- 200 ml milk 3.5% (with ice cream maker) 300 ml milk without ice cream maker 200 ml cream 150 g Yuna chocolate 50 g sugar 2 egg yolks Pinch of salt
preparation
Bring the milk, cream and a pinch of salt to the boil and dissolve the chocolate in it. Beat the egg yolks with sugar until warm and add to the chocolate cream. Chill the ice cream mixture and then freeze it in the ice cream maker. If you don't have an ice cream maker, simply take 100 ml more milk and whip the cream, fold it into the cold mixture and freeze it in molds.
Chocolate rosemary focaccia
Ingredients
- 60 g Cusco chocolate / 60 g dates 700 g flour / 25 g yeast 1 tsp salt / 1 sprig of rosemary 20 g cocoa nibs 3 tbsp olive oil 1 tsp sea salt
preparation
Finely chop the chocolate and dates. Make a smooth dough from flour, 330 ml lukewarm water, yeast, salt and rosemary. Knead in the dates and chocolate carefully. Form the dough into a ball and let it rise, covered, for 2 hours. Preheat oven to 220 degrees. Line a baking tray with baking paper and drop the dough onto it. No more kneading! Using your hands, spread the dough out on the tray to a thickness of 2-3 cm and prick it a few times with a fork. Bake in the oven for about 20 minutes. In the meantime, mix the olive oil with the cocoa nibs. Brush the finished focaccia with the oil and sprinkle with sea salt