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Do you like the dark?

16 Dec 2015


The winter solstice in the Northern Hemisphere marks the longest night of the year. This astronomical phenomenon inspired us to share 3 recipes with some of our darkest chocolates. 

Patisserie Brownie

Pistache Lime Cardamon Brownie


  • 300 g of Butter 
  • 525 g of Sugar 
  • 1 pc of Vanilla Pod 
  • 3 g of Salt 
  • 240 g of Egg 
  • 195 g of Belcolade Origins Peru 64 
  • 3 g of Baking Powder 
  • 300 g of Flour 
  • 195 g of PatisFrance Pistaches Vertes (chopped) 
  • 2 pcs of Lime Juice 
  • 75 g of Sugar 


  1. Melt the Belcolade Origins Peru 64. 
  2. Sieve the flour and the baking powder. Soften the butter, add the sugar, salt and vanilla and mix with a flat beater. 
  3. Add the eggs bit by bit. 
  4. Add the chopped pistachio nuts to the melted chocolate mix it and add the sieved flour and baking powder. 
  5. As soon it is a homogeneous paste stop mixing. 
  6. Spread out on a baking tray and bake 27 min. at 170 °C. 
  7. Make a syrup of the lime juice and the sugar. 
  8. When the brownie comes out of the oven, pour the syrup on top of the brownie. 
  9. Let it cool down at ambient temperature.

Chocolate Topping


  • 250 g of Belcolade Origins Peru 64 
  • 125 g of Fresh Cream 35 % 
  • 4 g of Cardamon Seed 


  1. Crush the cardamon seeds in the mortar and heat up together with the cream till 85 °C. 
  2. Sieve and pour onto the Belcolade Origins Peru 64. 
  3. Mix with a hand mixer to obtain a homogeneous topping.
  4. When the brownie has cooled down, cover with the topping and place in the fridge. 
  5. Cut in the desired shape.

Patisserie Sensation Noir

Hazelnut Biscuit (6 circles of Ø 16 cm)


  • 230 g of Egg Yolk 
  • 200 g Granulated Sugar 
  • 80 g PatisFrance Noisettes Blanchies Hachées (roasted) 
  • 100 g of Butter 
  • 50 g of Flour 
  • 1 g of Salt 
  • 60 g of Cocoa Powder 
  • 80 g of Belcolade Praliné Noisettes 
  • 250 g of Egg White 
  • 40 g of Granulated Sugar 


  1. Mix the egg yolks and whip up to aerate.
  2. Whip up the egg whites with the 40 g sugar. 
  3. Mix the cocoa powder, salt and flour. 
  4. Melt the butter and add to the whipped egg yolks, incorporate the Belcolade Praliné Noisettes and then the mix of flour and cocoa powder, and finally the hazelnuts. 
  5. Pour into a circle of 22 cm and fill for 3/4. Bake at 180 °C for 25 min.

Uganda Crémeux (6 circles of Ø 14 cm)


  • 250 g of Milk 
  • 125 g of Fresh Cream 35 % 
  • 125 g of Puratos Chantypak 
  • 100 g of Egg Yolk 
  • 50 g of Granulated Sugar 
  • 260 g of Belcolade Origins Uganda 80 
  • 3 pcs of Star Anise 


  1. Mix the milk, star anise, cream, egg yolk and sugar in a pan and heat up till 83 °C. 
  2. Pass through a sieve and add the Belcolade Origins Uganda 80, mix well and pour into a silicone round shape of 22 cm (± 4 rounds).
  3. Let it set in the fridge for 30 min. and then freeze it.

Bananas Flambée


  • 400 g of Fresh bananas 
  • 80 g of Granulated Sugar 
  • 10 g of Lemon 
  • 40 g of Cognac 
  • 50 g of Butter 


  1. Cut the bananas in small pieces and put into a baking pan. 
  2. Incorporate the lemon juice, butter and sugar. 
  3. Bake for 2-5 min., heat up the Cognac and pour on the bananas to flame (flambé). 
  4. Let it cool down and pour on top of the frozen Uganda crémeux.

Uganda Chocolate Mousse


  • 285 g of Belcolade Origins Uganda 80 
  • Pâte à Bombe 
  • 60 g of Granulated Sugar
  • 190 g of Milk
  • 180 g of Egg Yolk
  • 300 g of Fresh Cream 35 % 300 g
  • 300 g of Puratos Chantypak 


  1. Melt the Belcolade Origins Uganda 80 until 48 °C. 
  2. Mix the egg yolks, sugar and milk, and heat until 82 °C and pour into a blender and whip up to cool down and aerate. 
  3. Whip the fresh cream and the Puratos Chantypak. 
  4. Incorporate half of the aerated egg yolks with the chocolate and half of the whipped cream. 
  5. Mix well and incorporate the remaining part of the aerated egg yolks and finally the remaining part of the whipped cream.

Uganda Chocolate Mousse Chocolate Dacquoise


  • 250 g of Egg White 
  • 200 g of Granulated Sugar 
  • 15 g of Grated Coconut 
  • 15 g of Breadcrumbs 
  • 125 g of PatisFrance Amandes Blanchies Poudre 
  • 125 g of Icing Sugar 
  • 100 g of Flour  


  1. Warm up the sugar with the egg whites in the micro wave. 
  2. Whip this preparation to aerate. 
  3. Mix together the icing sugar, breadcrumbs, grated coconut, PatisFrance Amandes Blanchies Poudre and the sifted flour. 
  4. Incorporate those ingredients into the whipped egg whites. 
  5. Pipe into a circle of Ø 26 cm and bake at 210 °C during 12 min.

Final Assembly


  • PatisFrance Miroir Chocolate Plus


  1. Fill the bottom of a circle with Ø 24 cm with 2 cm of the Uganda Chocolate mousse, put a layer of the frozen bananas with the crémeux, then a layer of hazelnut biscuit. 
  2. Put again a layer of mousse. Freeze this and glaze with PatisFrance Miroir Chocolate Plus. 
  3. Put the glazed mousse in the centre of the dacquoise. 
  4. Decorate.
  5. Whisk Cremyvit with water for 5 min, high speed.
  6. Let rest.
  7. Mix melted Blanc Intense into prepared Cremyvit & whisk smooth.
  8. Finally fold in whipped Passionata.

Honey Nut

This applications is made up using 2 recipes

Gianduja Hazelnut 


  • 420g of PatisFrance Noisettes Blanchies Entières 12/14 
  • 120g of Sugar 
  • 50g of Water 
  • Q.S. of Belcolade PPP Cocoa Butter 
  • 1Kg of Belcolade Gianduja Hazelnut 


  1. Mould the tablet with Belcolade Origins Ecuador 71.
  2. Boil the water and sugar till 118°C and add the diced PatisFrance Noisettes Blanchies and stop the heat. 
  3. Mix well until the sugar sets around the hazelnuts. 
  4. Heat again to start to caramelize the enrobed pieces of nuts with sugar, at the end of the caramelizing process add the Belcolade PPP Cocoa Butter. 
  5. Melt the Belcolade Gianduja Hazelnut till 40°C and temper till 24°C and fill half of the pre-moulded tablet. 
  6. Sprinkle the gianduja with diced caramelized hazelnuts. 
  7. Let set for 30min in a temperature of 16-18°C.

Honey Ganache


  • 300g of Fresh Cream 35% 
  • 1pc of Vanilla Pod 
  • 80g of Honey 
  • 310g of Belcolade Blanc Intense X615/G 
  • 25g of Belcolade PPP Cocoa Butter 
  • 20g of Butter 


  1. Heat up the fresh cream with the vanilla pod.
  2. Add the honey. When the cream reaches a temperature of 80°C, pass through a sieve directly onto the Belcolade Blanc Intense X615/G and Belcolade PPP Cocoa Butter. 
  3. Mix well by using a hand mixer to make the ganache smooth and homogeneous. 
  4. When the ganache reaches a temperature of 35°C, add the butter and mix again. 
  5. When the ganache reaches a temperature of 26°C, pour the honey ganache on top of the Gianduja Hazelnut. 
  6. Leave to crystallization for 12 hours at a temperature of 18°C with an average humidity level lower than 60%. 
  7. After complete crystallization, close the tablet using tempered Belcolade Origins Ecuador 71.

More information?

For more step-by-step recipes, background information and tips and tricks, visit our our website or contact your local Puratos representative!right