The DESSERT 70% Cocoa chocolate is rich and intense. High cocoa content chocolate tends to react differently in recipes and for example a ganache sets much firmer than when using equal amount of Premium Dark chocolate. The recipe will need some adjusting.
The rich chocolate flavour with malty undertones intense finish and colour however is a perfect chocolate to provide a decadent chocolate note to your creations.
Discover how our Master Chocolatier Thomas Schnetzler uses our luxurious chocolate to create simply delicious desserts. Here, Thomas shares his recipes from easy chocolate mousses to stunning tortes.
As an ingredient, chocolate is incredibly versatile, straightforward and most importantly, delicious.
However, when you buy chocolate as an ingredient for creating chocolate garnishes or moulded chocolates, you will need to temper the chocolate first for a shiny and flawless appearance. Our Master Chocolatier will show you the best ways to temper your chocolate with three methods ranging from easy to advanced.
'To create a silky, smooth ganache- use a stick blender to mix the cream and chocolate, being careful not to aerate the mixture. Cover directly with clingfilm on the surface to avoid a skin from forming and allow to set at room temperature overnight'
Looking for inspiration?
Watch our Master Chocolatier, Thomas, demonstrate how to create luxurious chocolate desserts and impressive decorations using the Lindt DESSERT Baking range. Here you will find a collection of easy to follow recipe videos providing delicious inspiration and guidance to take your chocolate creations to the next level.
Here at Lindt, we love seeing your chocolate creations. If you’d like to show us what you’ve made, then share your delicious snaps using #MyLindtDessert