World Chocolate Day: Classic recipes for chocolate lovers

Ace these easy-to-make sizzling chocolate recipes and celebrate World Chocolate Day at home

World Chocolate Day, or International Chocolate Day, is observed across the globe on July 7. Arguably the most popular sweet treat in the world, chocolate has loyal fans who swear by it in many forms, from hot and cold beverages to desserts across cuisines. Several health benefits are also attributed to chocolate if consumed in moderation. 

Chocolate’s popularity has only grown with time, as it has become a central part of the traditions and celebrations associated with many holidays ensuring its status as a true pop culture icon. Be it the dark, milk, or white type, chefs across the city are constantly experimenting with this delicacy resulting in a wide range of lip-smacking offerings. On World Chocolate Day, Mid-day asked city chefs to share a few classic recipes for chocolate lovers. 

Hazelnut Torte

“We roast real hazelnuts which are then ground to make a delicious cake base filled with hazelnut mousse and finished with lavish drips of molten chocolate ganache. Topped with crumbs of hazelnuts and pure chocolate, the torte has a soft centre and crunchy outer texture. The idea behind this dessert is to maintain the perfect balance of hazelnuts in each and every layer of the torte without overpowering”, says Juliano Rodrigues, chef and general manager, Out of The Blue.

For the Base 

Ingredients

Digestive biscuit Crumble 1/4 cup 

Butter 2 tbsp 

Chopped hazelnut 1 tbsp 

70 % Chocolate ganache 1/4cup 

Method

Mix all the above ingredients, put in a ring mould, and flatten the base evenly. Allow to set in a refrigerator for 2 hours.

Mousse for filling 

Ingredients

70 % ganache 1/2 cup 

Hazelnut Chopped 2 tbsp 

Method

Mix both the ingredients well and set aside.

For the Coating 

Ingredients

Milk Chocolate 48% ½ cup 

Cream ¼ cup 

Whipped cream ¼ cup 

Hazelnut Chopped 3 tbsp.

Method

In double boiler mix the above ingredients and allow it to cool. The mix should be pouring consistency.

Assembling

1. To the base in the mould add the Chocolate mousse. Allow it to set.
2. Once set, remove the ring mould and cut into even portions.
3. Pour the prepared coating and allow it to set. 
4. Serve cold and garnish.

Valrhona Hot Chocolate

“As a chocolate addict myself, working on the menu for Cococafe was like a dream come true. When you use good quality chocolate like Valrhona, the simplest recipes often taste the best. Just like our signature hot chocolate. It’s rich, dark, and way beyond a hug in a mug.  There’s no better season than the monsoon to have this. My husband eagerly waits for it to rain. It’s like his passport to a hot chocolate treat”, says Karishma Sakhrani, consulting chef, Cococafe.

Ingredients

Milk 200 ml

Valrhona cooking chocolate 1/2 cup 

Cocoa Powder 1 tbsp

Sugar 2 tsp

Cornstarch 1/2 tsp

Salt 1/8 tsp

Method

1. Combine all the ingredients in a small pot and bring to a boil. Gently simmer for a few minutes while stirring.
2. Pour into a mug, and top with some mini marshmallows.

Walnut and Khapli Wheat Flour Brownie

“As a licensed ayurvedic practitioner, my mission is to restore our ancient and traditional eating patterns. Consuming organic products can result in a higher intake of nutritionally beneficial antioxidants. Aside from nutrients, organic foods have more flavourful mineral and sugar structures since the crops have had more time to develop and mature,” says Sheetal Bhatt, founder of G.O.D Cafe.

Ingredients

Organic Dark Chocolate 40 gms

A2 Unsalted Butter 57 gms

Khapli Wheat Flour 602 gms

Baking Powder 1 gm

Organic Brown Sugar 75 gms

Cacao Powder 20 gms

A2 Milk 60 ml

Walnut Coarsely Grounded 40 gms

Method

1. Melt dark chocolate and A2 butter in a double boiler.
2. Combine all of the dry ingredients. In a mixing bowl, combine khapli wheat flour, baking powder, baking soda, and organic brown sugar.
3. Add all of the dry ingredients to the melted chocolate, followed by the A2 milk and walnuts, and mix well.
4. Bake the brownie for 30 minutes at 180 degrees Celsius.
5. Serve hot or sizzling with A2 vanilla ice cream and hot chocolate sauce.

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