|Store Hours: Delivery offered Monday to Fridays, business hours only.|
Fall Collection:Thanksgiving Day Chocolates
Belgian Chocolate for Christmas:Christmas Novelties Christmas Collection Christmas Baskets
Belgian Chocolates by Le Chocolat Belge:Belgian Chocolate Gift Boxes Belgian Chocolate Gift Baskets Belgian Chocolate Truffles Signature Gable Box Chocolate Bars - PLAINBaking Chocolate - Coverture BarsBaking: Chips, shavings & Cocoa powderBelgian Chocolate Alphabet LettersChocolate ConfectionsChocolate WafersSugar Free Chocolate
Belgian Chocolate for Special Occasions:Baby GiftsBelgian Chocolate RosesGift CertificatesShapes & NoveltiesWeddings & Parties
ArticlesSpecial OfferingsChocolate Fountains For RentOur Location / Contact UsAbout Daniel Belgian Chocolates TorontoAll About Belgian ChocolateCustomized WrappersUses for Belgian Baking Chocolate by DanielBelgian Chocolate RecipesShipping Information
Belgian Chocolate, Daniel Toronto - Highest Quality, 100% Premium Belgian Chocolates
Belgian Chocolate by Daniel, Toronto is made with GLUTEN FREE Ingredients!
Daniel Belgian Chocolates, Toronto, Ontario - Using high quality fresh, natural ingredients like whipping cream and butter, Daniel's Belgian chocolates taste rich and flavorful without the need of artificial flavor additives. We also have an organic selection; wedding favours and Sugar Free chocolates.
Belgian Chocolate Recipes
Chocolate Volcano Dessert
An impressive decadent sweet, with a soft center.
Rum or your favorite liqueur.1 tbsp. If mixture is runny add more flour to compensate.
Melt the semi sweet chocolate, butter and sugar together in a stainless steel bowl over hot water. Place chocolate mixture, flour and cocoa mix in a mixer. Blend slowly and briefly. Scrape down the sides. Add 6 eggs and liqueur blend well. Scrape down sides and beat at medium-high speed for four minutes. Pour into prepared ramekins approximately half full. Wrap and refrigerate.
Just before serving:
Bake at 400 F in centre of oven for 15 - 20 minutes, or until the center is runny and the outside is like a cake. Set and firm.
Run a knife around the rim of the cup and invert onto a plate. Sprinkle with rum or liqueur, or dust with sifted cocoa powder or icing sugar. Pour chocolate sauce around the plate to decorate. Place a scoop of vanilla ice cream on sauce or a dollop of creme fraiche* and any fresh berries and a spring of mint to garnish.
1/2 cup whipping cream and 1/2 cup sour cream. Combine well and let sit on the counter for 24 hours until thick. Refrigerate after 24 hours. Will keep for 14 days if refrigerated. Add powdered or white sugar to taste.
|Internet Marketing Consultant, Cameron Freeman © 2016 www.danielchocolates.ca|