Belgian Chocolate Making

Chop dark chocolate into small pieces and place in a heatproof bowl.

Heat heavy cream in a saucepan over medium heat until just simmering.

Pour the hot cream over the chopped chocolate and let sit for 2-3 minutes.

Stir the mixture gently until smooth and fully combined.

Add butter, vanilla extract, and a pinch of salt, stirring until melted and glossy.

Pour the chocolate mixture into a lined baking dish and spread evenly.

Chill in the refrigerator for at least 2 hours until set.

Once set, remove from the dish and cut into squares or desired shapes.

Dust with cocoa powder for a finishing touch.

Melt milk chocolate and drizzle over the chocolate squares.

Chop hazelnuts and almonds, then sprinkle over the chocolate.

Infuse some pieces with espresso by adding a drop to the center.

Garnish with orange zest for a citrusy note.

Top with fresh mint leaves for a refreshing touch.

Optionally, add edible gold leaf for an elegant presentation.

Spice Level:

Dietary

Allergens