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Overview

Enjoyment

Recipe: espresso chocolate

Say it with chocolate

It is said that the way to a manʼs heart is through his stomach. And who can say no to divine, mouth-watering chocolate? No matter if it is for Valentineʼs Day or just because: home-made chocolate is a sure way to capture the heart of your sweetheart. We want to share our secret recipe for espresso chocolate with you. It tastes at least as good as it looks.

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Chocolate makes you happy. And anyone who claims otherwise is lying. Well, in any case, itʼs safe to say they havenʼt tried out our recipe yet. There are countless studies showing the positive effects cocoa has on the body. One, for example, identified a substance in cocoa that reduces memory loss after age 50. Studies or not, having a better memory is certainly not the reason why we love this brown treat. Instead, we love it for its exquisite taste – especially when it is home-made and prepared with lots of love.

Eating chocolate isnʼt the only thing that releases happiness hormones; in fact, giving gifts has the same effect. No matter if you are invited for dinner, your mother is celebrating her birthday, you are visiting someone at the hospital or you want to surprise your Valentine – chocolate is always a good choice. Since we love both sweets that melt in your mouth and our coffee, we have simply combined the two and created three recipes for you. Letʼs get started!

Ingredients for dark chocolate:

200 g dark chocolate

10 g coconut oil

1 Café Royal Espresso (40 ml)

Dried raspberries

Nuts

 

Ingredients for marbled chocolate:

100 g dark chocolate

100 g white chocolate

10 g coconut oil

1 Café Royal Espresso (40 ml)

1 handful of nuts

1 handful of dried raspberries

1 handful of pistachios

Sea salt

Lavender petals

Ingredients for white chocolate:

200 g white chocolate

10 g coconut oil

10 g pistachios

Lavender petals

Sea salt

 

Preparation time per chocolate bar:

30 minutes and at least 1 hour cooling time

 

Servings:

1 bar per recipe

 

Kitchen equipment:

small saucepan, metal bowl, wooden spoon, kitchen scales, sharp knife, wooden cutting board, baking paper, spatula and wire whisk

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Preparation: dark espresso chocolate with raspberries and nuts

1) Draw a rectangle on a sheet of baking paper (approximately 20 × 14 cm).

2) Melt 150 grams of chocolate along with 10 grams of coconut oil in a hot water bath. Remove the chocolate from the heat and then use a wire whisk to carefully stir the remaining 50 grams of chocolate into the mixture. Stir until the chocolate has melted completely.

3) Prepare the espresso and then stir into the mixture. Donʼt worry if clumps form at first. As you continue to stir, they will disappear and a smooth, creamy mixture will form.

4) Pour the mixture onto the baking paper and spread it out inside the rectangle you drew.

5) Sprinkle chopped nuts and raspberries on the chocolate and place in the refrigerator for at least one hour.

6) Once your masterpiece has hardened, you can cut it into bite-size pieces, or – even better – a heart shape.

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Code: WEBS2J

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Preparation: marbled chocolate

1) Draw a rectangle on a sheet of baking paper (approximately 20 × 14 cm).

2) Melt 75 grams of chocolate along with 5 grams of coconut oil in a hot water bath. Remove the chocolate from the heat and then use a wire whisk to carefully stir the remaining 25 grams of chocolate into the mixture. Stir until the chocolate has melted completely.

3) Prepare the espresso and then stir into the mixture. If small lumps form, simply continue to stir until a creamy, homogeneous mixture has formed.

4) Melt the white chocolate in a separate bowl in the same manner as you did the dark chocolate.

5) Pour the dark chocolate onto one half of the rectangle you drew and the white chocolate onto the other half and spread out until smooth.

6) Now it gets a bit artistic: swirl the chocolate with a spoon to make a marble pattern. Let your creativity run wild.

7) Sprinkle the dark side with nuts and raspberries and the white side with sea salt, pistachios and lavender petals. Then place your work of art in the refrigerator for at least one hour.

8) Once the chocolate has hardened, it can be broken into pieces of any size or cut into pretty shapes.

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Code: WEBQ5R

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Preparation: white chocolate with lavender, pistachios and sea salt

1) Draw a rectangle on a sheet of baking paper (approximately 20 × 14 cm).

2) Melt 150 grams of chocolate along with 10 grams of coconut oil in a hot water bath. Remove the chocolate from the heat and then use a wire whisk to carefully stir the remaining 50 grams of chocolate into the mixture. Stir until the chocolate has melted completely.

3) Prepare the espresso and then stir into the mixture. Donʼt worry if clumps form at first. As you continue to stir, they will disappear and a smooth, creamy mixture will form.

4) Pour the mixture onto the baking paper and spread it out inside the rectangle you drew.

5) Sprinkle chopped pistachios, lavender petals and sea salt on the chocolate and place in the refrigerator for at least one hour.

6) Once the chocolate has completely hardened, break it into bite-size pieces. For even more romance, carefully wrap the chocolate up in clear wrapping paper with a heart motif.

By the way: Switzerland is not only known as a manufacturer of exclusive chocolate, the Swiss are also world champions when it comes to eating chocolate. The average Swiss person consumes about 12 kilograms every year. Weʼll take this as an example and hope you enjoy your chocolate. Bon appetit!