Chocolate Recipes

Whipped until light and fluffy, the cold ganache is piped onto eight cupcakes, ready for sprinkles and candles: Comptoir du Cacao’s Happy Birthday Milk Chocolate Bar, creamy and sweet, becomes a frosting that melts gently on the palate.

Fresh raspberries sit on a glossy, set ganache brightened with a little orange zest, made with François Pralus’s Tanzania 75% Dark Chocolate Bar, woody and spicy, from organic Forastero cacao grown on volcanic soil.

Crisp baguette toasts, still hot, melt a square of chocolate each before a few drops of good olive oil: Comptoir du Cacao’s Guérande Sea Salt Dark Chocolate Bar, finished with hand-harvested salt from Brittany, brings a subtle crunch and a lingering finish.

After forty-five minutes of slow simmering, the chili gets its secret ingredient, an ounce of François Pralus’s Tanzania 75% Dark Chocolate Bar, woody and spicy, which melts in and deepens the sauce.

Still warm from baking, the honeyed oat base takes a glossy layer of melted chocolate before being cut into twelve bars: Comptoir du Cacao’s Ginger Dark Chocolate Bar, 72% cocoa, adds a warming, gently spicy spark.

A few minutes of whisking over low heat and the milk turns thick and velvety, ready for its cloud of whipped cream: Comptoir du Cacao’s Eiffel Tower Dark Chocolate Bar, intense and elegant at 72% cocoa, melts into every cup.

The moment the fork breaks through, a warm river of chocolate runs onto the plate, and François Pralus’s Tanzania 75% Dark Chocolate Bar, woody and spicy, gives that molten heart its depth.

Straws in, the tall glasses come out thick and speckled with chocolate, tasting of an after-school snack: Comptoir du Cacao’s Cookies Milk Chocolate Bar, creamy milk chocolate studded with crunchy cookie pieces, blends right into the milkshake.

Glossy after a gentle whisk, then cool and smooth after a few hours in the fridge, these little pots carry the woody, spicy depth of François Pralus’s Tanzania 75% Dark Chocolate Bar, made from organic Forastero cacao.

Three scoops of ice cream and a split banana hide beneath a warm cookie-caramel chocolate sauce, whipped cream and crunchy pieces: Comptoir du Cacao’s Cookies Caramel & Hazelnut Milk Chocolate Bar makes a sundae worth sharing.

A spoon slides into a trembling, just-set panna cotta, and the organic Tanzanian cacao of François Pralus’s Tanzania 75% Dark Chocolate Bar, woody and spicy, unfolds generously on the palate.

Frothy, pale-gold milk, sweetened only by melted chocolate, meets a fresh espresso in each cup: Comptoir du Cacao’s Coffee Blond Chocolate Bar, caramelized white chocolate with rich coffee, makes a latte that tastes of butter cookies and caramel.