Chocolate recipe-With love

Chocolate recipe With love by Chef Stephan Labastide at Constance Prince Maurice


Chocolate Ganache

  • 100g Chocolate 
  • 50g Cream

Praline Chocolate

  • 70g Almonds
  • 30g Caramel
  • 15g Milk Chocolate

Heart shaped Chocolate

  • 30g Chocolate
  • 20g Butter
  • 25g Sugar
  • 1 Egg
  • 5g Flour
  • 3g Raspberry



Chocolate Ganache: Heat the cream in a small saucepan over medium heat. Bring just to a boil. Then immediately pour the boiling cream over the chocolate and allow to stand for a few minutes so the chocolate melts.  Gently stir until smooth.

Praline Chocolate:Toast the almonds and then caramelized with sugar. Set aside to cool. Grind the almonds and add the chocolate milk. Pour in shaped mold.

Heart shaped Chocolate: Melt the chocolate and the butter. Add the sugar and egg.
Then add the flour and raspberry. Pour the mixture into a heart mold.
Bake for 15 minutes at 180c