Mouth-watering chocolate recipes from Beyers Chocolates

This was the first time I attended the chocolate demos hosted by Beyers Chocolates at the Coffee & Chocolate Festival.

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Founder of Beyers ChocolatesKees Beyers

ABOUT BEYERS CHOCOLATES
Beyers Chocolates was founded 30 years ago by Belgian-born, Kees Beyers. They manufacture their own range of confectionery, including local favourites like Sweetie Pie, Amarula, and Dream Bear, and also supply an extensive range of sub-brands and private label products to airlines and the hospitality industry, which makes them the largest independent manufacturer of boxed chocolates in South Africa.

THE CHOCOLATE DEMO AT THE COFFEE & CHOCOLATE FESTIVAL CAPE TOWN 2017
During the Chocolate Demo, the Beyers team showcase a series of chocolate treats and desserts, offering tips, tricks and hacks for working with chocolate while preparing each dish. Here’s are a few snippets from the demo:

Chocolate tempering/Chocolate moulds

 

Piping

 

Pretzel Monsters

 

Understanding cocoa percentage

 

Caramel pots

 

Chocolate mousse

 

Here’s a full list of the recipes they shared with attendees*:

Tempering Chocolate

Ingredients

Dark, milk or white couverture chocolate

Method for stove

  1. Put a glass or metal bowl of chocolate on a pot full of simmering water, but be sure the bowl does not touch the water
  2. Slowly met two thirds of the chocolate until it reaches a temperature of 45-50⁰C, then remove the bowl from the pot
  3. Add the remaining third of the chocolate, stirring until all the chocolate has completely dissolved
  4. Check the temperature. This should be 32-33⁰C for dark chocolate, 30-32⁰C for milk chocolate and 28-30⁰ for white chocolate. If the temperature is too high, keep stirring the chocolate until it reaches the correct temperature.

Method for microwave

  1. Place the chocolate in a microwave safe bowl
  2. Melt it in short bursts (15 – 20 seconds at a time), stirring each time it stops, to evenly distribute heat
  3. Keep doing this until the chocolate has melted and has reached a temperature of 45-50⁰C
  4. Follow steps 3 and 4 above

Salted Caramel Pots with Caramel Sauce

  • Servings: 6
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Ingredients

300ml cream

400g milk chocolatengs

50g butter

6 tbsp caramel sauce

A few pinches of black sea salt (or Himalayan sea salt)

Method

  1. Heat the cream in a pot until it comes to a boil. Add the chocolate and butter and mix until incorporated
  2. Pour a tablespoon of caramel sauce into the bottom of six small ramekins and swirl it around a little to coat the bottom
  3. Distribute the chocolate mixture evenly between the ramekins, on top of the caramel sauce
  4. Place the ramekins in the fridge for a couple of hours or until fully set
  5. Once set, sprinkle a pinch of salt on the top of each dessert and serve

Superfood Chocolate Bark

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Ingredients

Tempered dark chocolate

Dried fruit and nuts of your choice

Method

  1. Line a tray with a greaseproof paper
  2. Pour some tempered chocolate on the lined tray and use a palette knife to spread the chocolate as evenly as possible but not too thin
  3. Sprinkle the fruit and nuts on top of the chocolate before it sets
  4. Place the tray in the fridge
  5. After it has set, remove the tray and break the chocolate into medium to large pieces
  6. Enjoy!

Chocolate Dippers

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Ingredients

Tempered dark chocolate

Tempered white chocolate

Mini marshmallows

Sprinkles

Lolly sticks

Method

  1. Pour some dark chocolate into a chocolate mould about halfway up. You can also use a ice cube tray.
  2. Into each mould, quickly add one lolly stick, two to three marshmallows and sprinkles
  3. Add a layer of white chocolate to each mould
  4. Place in the refrigerator until all the chocolate has set

Serving suggestion

You can use one type of chocolate for your dippers if you prefer. You can also use different sweet spices such as cinnamon or aniseed for a spicy option.

Coffee and Chocolate Martini

  • Servings: 2
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Ingredients

160ml Kahlua

90ml chocolate liqueur

60ml vodka

60ml low fat or full cream milk

Method

  1. Place all the ingredients into a cocktail shaker and add a few blocks of ice
  2. Give it a good shake to mix all the ingredients
  3. Pour into two martini glasses and serve immediately

Serving suggestion

Coat the rim of each glass with chocolate or dip the glasses into cocoa powder, ground coffee or sugar. To impress, decorate the inside of each glass with chocolate sauce.

Chocolate Pretzel Monsters

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Ingredients

150g pretzel sticks (broken)

200g white chocolate (melted)

Dark chocolate

Green or purple food colouring

Pre-made eyes

Method - Monsters

  1. Put the white chocolate in a bowl and start adding your colour, small quantities at a time and stir. Keep adding the colour until you are happy with the shade
  2. Stir in the broken pretzel sticks
  3. Scoop up a tablespoon of the mixture and place it on a greaseproof lined tray and then add two eyes. Keep doing this until the mixture is finished
  4. Place in the fridge until completely set

Method - Eyes

  1. Place some white chocolate into a small piping bag
  2. Pipe small white dots onto a tray of greaseproof paper
  3. Allow to set
  4. Put dark chocolate into a small piping bag and pipe smaller dots in the centre of the white chocolate dots
  5. Allow to set

Chocolate Mousse

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Ingredients

110g milk

425g dark chocolate, chopped

900g whipped cream

Method - Monsters

  1. Bring the milk to boil
  2. Pour the hot milk over the chocolate and mix until the chocolate has melted
  3. Cool the mixture down to 50⁰C
  4. When cooled, fold the whipped cream into the chocolate mixture until well combined
  5. Spoon into cups or bowls and place in the fridge to set

Please note

Make sure the chocolate mixture has cooled when you add the whipped cream. If it is too cold it will separate, too warm and wit won’t be smooth.

Layered Chocolate Dessert

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Ingredients

Chocolate mousse

Crushed Oreos/chocolate biscuits

Whipped cream

Mason jars/glass tumblers

Method - Monsters

  1. Scoop or pipe a layer of chocolate mousse into the bottom of the Mason jars or tumblers
  2. Gently spoon in a layer of crushed biscuits
  3. Scoop or pipe a layer of whipped cream
  4. Follow with another layer of chocolate mousse and another layer of crushed biscuits
  5. Serve immediately or leave in the fridge until ready to serve

Serving suggestions

Decorate with chopped chocolate. You can also top the dessert with whipped cream or start with any ingredient when creating the layers.

Chocolate Dipped Marshmallows

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Ingredients

A bag of marshmallows

Tempered chocolate

Sosatie sticks

Sprinkles

Method - Monsters

  1. Insert a sosatie stick into the middle of one marshmallow and repeat until you have three marshmallows on each stick
  2. Dip the sticks into the tempered chocolate, making sure all the sides of the marshmallows are covered with chocolate
  3. Gently shake each stick to get rid of any excess chocolate
  4. Before the chocolate sets, decorate the marshmallow sticks with sprinkles
  5. Leave upright in a cup or container until completely set

Serving suggestions

You can replace the sprinkles with nuts or smarties.

Toasted Marshmallow Hot Chocolate

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Ingredients

150 ml milk

150 ml cream

50g milk chocolate

100g dark chocolate

Mini marshmallows

For decoration

For the decoration:
Digestive biscuits (roughly crushed)
Melted chocolate (milk,dark or white)

Method - Decoration

  1. Dip the rim of the mugs into the melted chocolate and shake off the excess
  2. Then dip the rim into the crushed biscuits, ensuring all the chocolate is coated with the biscuits
  3. Allow to set

Method - Hot chocolate

  1. Heat up the milk and the cream
  2. Add your chocolate and stir
  3. Pour the hot mixture into two mugs, leaving space at the top for the marshmallows
  4. Place a generous handful of marshmallows on the top of the hot chocolate mixture
  5. Using a kitchen blow torch, gently toast the marshmallows
  6. Serve immediately

Moulded Chocolates

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Ingredients

Tempered chocolate of your choice

Sprinkles (nuts/fruit/sprinkles)

Chocolate moulds (silicone/plastic)

Method

  1. Using a spoon, scoop the chocolate into your mould until each cavity is full of chocolate
  2. Take a scraper and carefully scrape the top of the mould to get rid of excess chocolate
  3. Sprinkle your toppings on the chocolate while wet
  4. Refrigerate until set
  5. When set, turn the mould upside down over greaseproof paper and gently knock out the moulded chocolates

Please note

Silicone moulds are very pliable, so you can “pop” each chocolate once set, instead of knocking them out.

Chocolate Stout Float

  • Servings: 2
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Ingredients

Chocolate ice-cream

2 tbsp chocolate syrup

340ml bottle of chocolate milk stout

Whipped cream

Method

  1. Put three scoops of chocolate ice-cream into two separate glasses
  2. Add the chocolate syrup to the ice cream
  3. Tilt the glass ad slowly pour the stout into the glass
  4. Stir the float just a bit to incorporate the syrup
  5. Add whipped cream to the top of the float
  6. Enjoy!

Serving suggestions


Add a chocolate flake, chocolate sprinkles or drizzle chocolate syrup on top of the stout creation.

Chocolate Popsicle Sticks

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Ingredients

2l of cream

2 tins condensed milk

10 ml vanilla paste

Cocoa powder

Tempered chocolate

Sprinkles

Ice lolly moulds

Method

  1. Whip the cream, condense milk, vanilla and cocoa powder together
  2. Pour into the moulds
  3. Place in the freezer until set
  4. Once set, drizzle the tempered chocolate onto the lollies or dip the lollies into the chocolate
  5. Decorate with sprinkles of your choice and place on a greaseproof lined tray and allow to set in the freezer

Sweetie Pie Cupcakes

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Ingredients

Chocolate cupcakes

Tempered dark or milk chocolate

½ cup sugar

¼ cup water

2 egg whites

¼ tsp cream of tartar

Method

  1. In a saucepan, combine the sugar and water. Allow it to come to a boil and remove from the heat when there are no visible sugar crystals
  2. Add cream of tartar to the egg whites and use an electric mixer to whip until stiff
  3. Slowly add the hot mixture
  4. Into the eggs with the mixer on high speed
  5. Keep mixing until the consistency is thick, shiny and fluffy
  6. Pipe the mixture onto the chocolate cupcakes
  7. Carefully dip the cupcakes into the tempered chocolate, covering the whipped mixture
  8. Leave to set

Chocolate Dirt Pudding

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Ingredients

Chocolate mousse

Crushed Oreos/chocolate biscuits

Sour worms

1 Mason jar or clear cup

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Method

  1. Nearly fill a mason jar or large clear cup with chocolate mousse
  2. Insert the worms into the mousse, so that two thirds of each worm stick out
  3. Carefully add the crushed Oreos or chocolate biscuits to the top
  4. Enjoy!

Strawberry Dream Bear Craft Milkshake

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Ingredients

3 scoops of strawberry ice-cream

½ cup cold milk

2 tbsp strawberry syrup

2 strawberry Dream Bears

1 large glass mug

1 straw

Ingredients: Decorations (optional)

Candy floss

Melted chocolate

Sprinkles

Mini doughnuts

Whipped cream

Strawberries

Strawberry syrup

Method

  1. Blend ice-cream, milk, syrup and Dream Bears on the lowest speed in the blender
  2. If the mixture is too thick to drink through a straw, add a tablespoon of milk at a time until you reach the desired consistency
  3. Pour the mixture into a large glass mug

Method - For decorating

  1. Dip the rim of the glass mug into the melted chocolate. You may add some sprinkles to the chocolate
  2. Pour in the milkshake
  3. Add the doughnut to the top of the glass and insert your straw through it
  4. Place the strawberries and whipped cream on top of the milkshake
  5. Place the candy floss on top of the whipped cream
  6. Drizzle strawberry syrup on the top

*Disclaimer: Please note that all recipes are courtesy of Beyers Chocolates. Click here for more recipes from Beyers Chocolates.

 

 

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