Fine belgian chocolate powder with an intense and refined taste. Use it as an ingredient or for a dusting effect. An efficient alternative to cocoa. Replace the quantities of cocoa indicated in the recipes, with the same quantity of chocolate powder. It blends perfectly into any type of powdered or creamy dough. Used instead of chocolate, it is great for flavouring creams and doughs or for making mousses and ganaches, without needing to melt it or requiring further processing techniques. Prepare the pastry cream and while still warm, flavour it by adding the chocolate powder. Stir well to mix it perfectly. Diluted with hot milk, it is an ideal ingredient for tasty chocolate drinks. Perfect for decorating tiramisu, coffee, whipped cream and pastries.
Typical Spanish Churros: excellent with a delicious cup of chocolate, for a snack or for a special breakfast.
Here is the recipe: 185g of milk – 75g of butter – 3g of salt – 4g of sugar – 150g of flour – 3 eggs
For Chocolate Glaze: 50g of milk – 150g of Decora chocolate powder
Melt the butter over a low heat with milk, salt and sugar. Remove from the heat and add the flour, stirring well. Return to the heat for few minutes and let it cook. Remove from the fire.
Let it cool before adding the eggs, one at a time, stirring until the mixture is homogeneous. Pour into the pastry bag with the 1M nozzle, make elongated shapes and fry in boiling oil. Serve hot!