Ingredients 3 Eggs 3,4 fl. oz. Milk 10fl. oz. Cream 2,8 ounces Chocolate 2,5 ounces Sugar 3 Pears Shortcrust dough Preparation Preheat oven to 356°F. Roll out the dough and line a pie pan. Peel and slice the pears in even parts. Melt the chocolate and milk. Stir in 5fl. oz. of cream. Mix well and pour over the dough. Arrange pear slices on the layer of molten chocolate. Mix the rest of the cream, […]

Ingredients 1 box Guylian Sea Shells (chopped or whole) 08 oz Caster sugar 08 oz Butter (plus extra for greasing) 4 Free-range eggs (beaten) 08 oz Self-rising flour 1 tsp Vanilla extract 1 pint 2fl oz Double cream (whipped) Icing sugar (to dust)   Preparation Preheat the oven to 375F. Grease and line two 9in cake tins. Beat the sugar and butter together in a bowl until pale and creamy, and then gradually add the […]

Ingredients For the cake: 1 box Guylian Seashell Truffles 11 oz Dark chocolate (chopped) 9 oz Butter 5 Eggs 4 tablespoons Sugar 1 oz Ground almonds 3 oz Self-rising flour, sifted For the filling: 4 oz Butter 2 oz Sugar 1 Egg 3 oz Melted dark chocolate Icing: 2/3 cup Cream 4,5 oz Finely chopped chocolate Preparation For the cake: Preheat oven to 320F, melt 11 oz of chocolate together with the butter on a […]

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 600 ml Water 200 gr Caster sugar 50 gr Cocoa 50 gr Dark chocolate (finely chopped) 3 ml Vanilla extract Preparation Tip the sugar into a bowl, sift in the cocoa and stir. Bring the water to the boil. Whisk in the sugar and cocoa and return to a gentle simmer. Simmer uncovered for 5 minutes and whisk occasionally. Remove from the heat and stir in the chocolate and vanilla until the chocolate has […]

Preparation Prepare your cake (works best with icing) Put a Guylian Sea Shell chocolate on top Enjoy

Ingredients 100 gr Guylian chocolate bar of your choice Your favorite fruits: strawberries, berries, orange slices, bananas… Toppings: sprinkles, toasted nuts, cocoa flakes… Preparation Enjoy this summer snack in the sun with friends. 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 […]

Ingredients 3 Medium eggs 100 gr Chocolate (at least 70% cocoa) 50 gr Sugar 190 ml 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 the […]

Ingredients 400 g Tinned pear slices drained of syrup 325 g Cream (40% fat content) 130 g Dark Guylian chocolate 45 g Sugar Preparation A creamy and fruity combination to conclude a delicious dinner. 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 […]

Ingredients 3,5 oz Seashell Truffles (chopped) 2 tablespoons Heavy cream (also try non-fat yogurt or low fat soy milk instead of cream) 1 tablespoon Brewed espresso 1/2 teaspoon Vanilla extract 1 Pinch of salt Fresh fruit Preparation Place chocolate, cream, espresso, vanilla and salt in a medium microwave-­‐safe bowl; microwave on Medium, stirring every 20 seconds, until melted, 1 to 2 minutes. Pour the chocolate mixture into a serving bowl.Serve with fruit.