Chocolate

Whether milk, dark, white, with hazelnuts or fruit, chocolate is one of the world’s most enjoyed confectioneries. Today, this stable market is being enhanced by the appearance of high quality chocolates containing noble fruits, nuts or cereals. The adult and gourmet chocolate segment is also boosting growth.

Manufacturers are capitalising on unique and original flavours like fruits combined with spices, plants and functional ingredients. Sugar-free, health-focused variants and fruits are key trends.

Dark chocolate
orangettes

Quantity

Serves 10

Ingredients

  • 150g of candied orange peel
  • 200g dark chocolate
  • 3g Mycryo® or 3g butter

Method

Finely slice the candied orange peel.

In a bain-marie, melt the chocolate to 45°C. Once at this temperature, cool to 34°C in a cold water bain-marie.

Add the Mycryo® or butter at 32°C and mix well. The chocolate is ready to use.

Dip the strips of candied peel so that they are completely covered with chocolate, then remove them with a spoon to a board covered with greaseproof paper.

Chocolate bars
with blueberry pieces

Quantity

Serves 4

Ingredients

  • 300g dark, milk or white chocolate
  • 3g Mycryo® or 3g butter
  • 30g blueberry nuggets
  • 20g almonds

Specific utensils

  • 1 cooking thermometer
  • 1 cooking thermometer

Method

Put the almonds and the blueberry pieces in the mould.

In a bain-marie, melt the chocolate to 45°C. Once at this temperature, cool to 34°C in a cold water bain-marie.

Add the Mycryo® or butter at 32°C and mix well. The chocolate is ready to use.

Carefully spread the chocolate in the mould using a spatula.

Chill and harden in a dry, cool place.

Turn out the chocolate bars and serve.