Ingredients 14 oz Tinned pear slices drained of syrup 11,5 oz Cream (40% fat content) 4,5 oz Dark Guylian chocolate 1,5 oz Sugar Preparation Cut the pear in equal small parts, add 1,5 oz in a glass. For the dark chocolate mousse, melt the chocolate with the sugar, add the half whipped cream carefully, add 1,5 oz in a round glass, place in the fridge and serve chilled.
Ingredients 3 Medium eggs 2 oz Chocolate (at least 70% cocoa) 2 teaspoons Sugar 6.4 fl. oz Cream 2 Hollow chocolate eggs to fill Preparation Melt the chocolate slowly. Separate the egg whites from the yolks. Mix the yolks with the sugar (adding the sugar step by step) until a foamy mass. Fold the molten chocolate in the yolk mix. Whisk the egg whites into soft peaks. Gently fold this into the chocolate mix. Add […]
Ingredients 3,5 oz Guylian chocolate bar of your choice Your favorite fruits: strawberries, berries, orange slices, bananas… Toppings: sprinkles, toasted nuts, cocoa flakes… Preparation Wash and cut all fruit, be sure to cut them into bite sized pieces. Have your toppings handy. Melt the chocolate au bain marie. Stir with a spatula and add spices* to your liking. Leave chocolate over simmering water bath while you dip fruit so it does not harden. Roll […]
Ingredients For the macaroons: 4 oz Icing sugar 1 tablespoon Cocoa 3,5 oz Ground almonds 2 Medium egg whites For the filling: 1.2 oz Chopped dark chocolate 2.1 oz Cream Preparation Heat oven to 350°F. Line a large baking sheet with baking paper. Sift the icing sugar and cocoa into a bowl, stir in the ground almonds. Whisk the egg whites until stiff; fold them into the dry ingredients. Fill an icing bag with the […]
Ingredients For the cake: 5,5 oz Natural yoghurt 3 Eggs 7 oz Caster sugar 9 oz Plain flour 1 teaspoon Baking powder 2/3 cup Vegetable oil For the chocolate icing: 12 oz Dark chocolate (at least 70% cocoa) 16 oz Unsalted butter 1 pinch Salt 1 teaspoon Vanilla extract 17 oz Icing sugar 2 Guylian Chocolat Eggs Preparation For the cake: Preheat oven to 350°F. Grease a round cake tin. Beat together yoghurt, eggs and […]
Ingredients (6 persons) 3,5 oz Mixed dried fruits (raisins, pistachios, hazelnuts and pine nuts) 7 oz Dark chocolate Toppings of your choice Preparation Place a metal or inox plate in the fridge to cool for 30min. Put baking paper atop. Melt the dark chocolate au bain marie. Spoon the molten chocolate onto the cold plate and make round shapes by tapping under the plate. Decorate the chocolate with the dried fruit and your favourite toppings. […]
Ingredients 9 oz Self-rising flour 9 oz Butter or margarine 9 oz Sugar 4 Eggs 1 tablespoon Cocoa powder Belgian chocolate truffle hearts Preparation Preheat the oven to 320°F and grease a muffin tray. Beat eggs and sugar for 5 minutes light and foamy. Melt the butter at low heat and add to the egg-sugar mixture. Sift in the flour and cocoa powder. Spoon evenly into tray. Bake for 15-20 minutes at 180°C. Leave to […]
Ingredients For 14 cupcakes: 3,5 oz 70% chocolate 6 tablespoons Milk 6 oz Unsalted butter 6 oz Caster sugar 4 Large eggs 5,5 oz Self-raising flour 1/2 teaspoon Baking powder 3,5 oz Crushed hazelnuts For the frosting: 4 oz 70% chocolate 5,5 oz Unsalted butter 5,5 oz Icing sugar 1/2 Vanilla pod 1 box Guylian Sea Shells for decoration Preparation For the cupcakes: Preheat the oven to 350°F. Melt the 3,5 oz chocolate and milk […]
Ingredients 3,5 oz Chocolate 3,5 oz Butter (plus a knob for the mould) 3 Eggs 2 oz Flour 3,5 oz Icing sugar Preparation Preheat the oven to 350°F Melt the chocolate with the butter Mix the sugar, flour and the eggs in a separate bowl. Then add the melted chocolate and mix well. Grease the ramekins with butter and then dust with a little flour and pour the mix in. Place in the oven for […]
An indulgent Guylian recipe by Butter and Brioche Guylian collaborated with Thalia from Butter and Brioche and we were given a wonderful, moorish dessert in return of our praliné Sea Shells & caramel Sea Horses. Thalia says: “Of the countless desserts I have created, this Dark Chocolate and Salted Caramel Truffle Tart is a standout. It’s ultra creamy, decadent and rich. The flavours are all so simple and when paired, so complex. Chocolate, salted caramel, […]
The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.