Here is a selection of some of my favourite sweet chocolate recipes – chocolate brownies, chocolate cakes, cookies and desserts.
Take your cooking with chocolate to the next level and choose a cooking chocolate with the flavour profile that will suit your recipe. My couverture chocolates are all made with different beans so have very different flavour profiles.
In these recipes I have recommended chocolates that I think work well.
For example the coffee, nutty Rio Caribe 72% is a classic for baking – Ottolenghi uses it to make the brownies for his shops. It also goes perfectly with ingredients like brandy or coffee. Whereas you may want to try the fruity flavours of the Chulucanas 70% in a dessert which includes fruit.