Lara from Tarte Bon Bon created a delicious Christmas recipe using Guylian chocolate. On her blog she writes: “Is there anything more traditional than a Christmas roll? This dessert belongs on your table during the holidays”.  And we totally agree with her. She went for a coffee, almond and cranberry flavor combination. And chocolate, of course! Lara used our Extra Dark 72% Bar for an intense chocolate aroma and our Milk & Almond Bar to […]

Ingredients 150 g (5.3 oz) dark chocolate (chopped) 130 g (4.6 oz) flour 140 g (4.9 oz) butter 180 g (6.3 oz) sugar 50 g (1.8 oz) icing sugar 6 eggs 75 g (2.6 oz) almond flour 3 tbsp milk salt Preparation Preheat the oven to 340°F. Make sure your butter is at room temperature. Grease and flour your cake tin. Melt the dark chocolate and milk over a bain-marie. Separate the egg whites and egg yolks. Beat […]

Ingredients 100g Chocolate 100g Butter (plus a knob for the mould) 3 Eggs 50g Flour 100g Icing sugar Preparation Preheat the oven to 200°C (180°C fan). 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 between 10 […]

Ingredients 250g Self-rising flour 250g Butter or margarine 250g Sugar 4 Eggs 7g Cocoa powder 1 Box Guylian praliné hearts Preparation Preheat the oven 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 cool for 5 minutes before […]

Ingredients For 14 cupcakes: 100g 70% chocolate 90ml Milk 175g Unsalted butter 175g Caster sugar 4 Large eggs 150g Self-raising flour 2g Baking powder 100g Crushed hazelnuts For the frosting: 120g 70% chocolate 150g Unsalted butter 160g 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 over a saucepan of boiling water. Beat the butter and […]

Ingredients (6 persons) 100g Mixed dried fruits (raisins, pistachios, hazelnuts and pine nuts) 200g 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. Enjoy with […]

Ingredients For the cake: 150g Natural yoghurt 3 Eggs 200g Caster sugar 250g Plain flour 4g Baking powder 150ml Vegetable oil For the icing: 335g Dark chocolate (at least 70% cocoa) 450g Unsalted butter 1 pinch Salt 5ml Vanilla extract 475g Icing sugar 2 Guylian Chocolate Eggs Preparation For the cake: Preheat oven to 180°C. Grease a round cake tin. Beat together yoghurt, eggs and sugar until light and fluffy. Fold in flour and baking […]

Ingredients 517 fl. oz. Milk 3 tablespoons Chocolate powder 1/2 tablespoon Vanilla sugar 3 tablespoons Vanilla ice cream 1 Box (Chopped) Guylian Seashell Truffles   Preparation Mix all ingredients and shake well. Serve in a tall chilled glass and sprinkle with a chopped Guylian Sea Shell truffle.

Ingredients 2,5 oz Guylian Dark chocolate 2 leaves Gelatin 1 oz Sugar 123 fl. oz. Cream with 20% fat 5,5 oz Frozen forest fruit Preparation Soak the gelatin leaves in cold water for 5 minutes. Pour the cream and 0,7 oz of sugar in a pot. Cook it and add the squeezed gelatin before you take it off the heat. Add the chocolate and leave for 1 min., then whisk. Put it back on the […]

Ingredients For the cake: 1 box Guylian Seashell Truffles 11 oz Dark chocolate (chopped) 9 oz Butter 5 Eggs 4 tablespoons Sugar 1,5 oz Ground almonds 3 oz Self-rising flour, sifted. For the filling: 04 oz Butter 2 oz Sugar 1 Egg 03 oz Melted dark chocolate Preparation For the cake: Preheat oven to 320°F, melt 11oz of chocolate together with the butter on a low heat. Whisk the sugar and eggs together until light; […]