Kakao Berlin Recipes

Kakao Berlin Chocolate Pave

This is a decadent, rich dessert that shows off the depth of flavor in Kakao Berlin chocolate. Please note that this recipe is scaled for a restaurant, for home use you may want to use a half recipe. This recipe was developed for Kakao Berlin by John Sundstrom of Lark Restaurant in Seattle, WA.

White chocolate “pudding”

This "pudding" has a great creamy texture with a nice tangy note from the yogurt. You may try different seasonal fruit as a compliment. Please note that this recipe is scaled for a restaurant, for home use you may want to use a half recipe. This recipe was developed for Kakao Berlin by John Sundstrom of Lark Restaurant in Seattle, WA.

Classic Brownies

These brownies are neither too dense and fudgy nor are they fluffy and cake-like. They are just right!  With a great chocolate flavor and moist texture, these brownies are sure to become a household favorite.  Use the baking time only as a general guide.  Underbaking them will result in a gooey center whereas overbaking will result in a dry crumb. Be sure to test for doneness before removing them from the oven.

Hazelnut French Silk Torte

Although a bit more involved to make, this luscious and silky torte will evoke numerous platitudes and gratitudes from any true chocolate aficionado. It contains no flour, resulting in a dense, rich custard with a confection-like texture.  If you don’t care for hazelnuts, almonds may be substituted.

Chocolate Malted Milk Cupcakes

The cupcake craze may be waning, but cupcakes will always be a favorite with the kids. These delicate sweet chocolate cupcakes frosted with copious amounts of malted milk flavored milk chocolate buttercream will delight children of all ages.  For best results make sure that the butter, eggs, and buttermilk are at room temperature before mixing the cake batter.

Chocolate Truffle Cake

Light in texture and rich in dark chocolate flavor, this cake contains very little flour.  It freezes beautifully, but allow it to thaw and come to room temperature before serving for the best flavor and texture. Don’t be alarmed when the cake falls slightly as it cools.  That is quite normal.

 

Whipped Cream Truffles

Eating a fresh truffle can be an ethereal experience, especially when made with on of Kakao Berlin’s high cocoa content dark chocolates.  In their original form, not coated with chocolate but simply rolled in cocoa powder, these little gems take on the visual persona of their namesake.  Due to the high moisture content and lack of preservatives fresh whipped cream truffles will only last three days, even when stored in the refrigerator. 

Malted Milk Chocolate Buttercream

This malted milk flavored milk chocolate buttercream will delight children of all ages.

Dark Chocolate Ganache

Ganache, a mixture of melted chocolate and heavy cream, is one of the foundations of a professional pastry chef’s kitchen.  While warm and fluid it can be used to glaze pastries and cakes as well as making an excellent dessert sauce.  Once it cools and sets to a custard-like consistency it can be spread like a frosting or used a flavoring component for simple whipped cream mousse.  The following ganache recipe is made even more luscious with Kakao Berlin’s line of fine chocolate couverture.  For the most accurate results, weigh the chocolate rather than measuring it if possible.

White Chocolate Ganache

Ganache, a mixture of melted chocolate and heavy cream, is one of the foundations of a professional pastry chef’s kitchen.  While warm and fluid it can be used to glaze pastries and cakes as well as making an excellent dessert sauce.  Once it cools and sets to a custard-like consistency it can be spread like a frosting or used a flavoring component for simple whipped cream mousse.  The following ganache recipe is made even more luscious with Kakao Berlin’s line of fine chocolate couverture.  For the most accurate results, weigh the chocolate rather than measuring it if possible.

Milk Chocolate Ganache

Ganache, a mixture of melted chocolate and heavy cream, is one of the foundations of a professional pastry chef’s kitchen.  While warm and fluid it can be used to glaze pastries and cakes as well as making an excellent dessert sauce.  Once it cools and sets to a custard-like consistency it can be spread like a frosting or used a flavoring component for simple whipped cream mousse.  The following ganache recipe is made even more luscious with Kakao Berlin’s line of fine chocolate couverture.  For the most accurate results, weigh the chocolate rather than measuring it if possible.

Tempering Chocolate

Tempering chocolate to achieve that lustrous shine and crisp snap associated with fine chocolate products is really quite simple once you have a basic understanding of why it is necessary and what steps to take in the process.  Click here for a detailed guide to tempering chocolate →