World Chocolate Day 2024: Celebrate World Chocolate Day with These 30 Irresistible Recipes

World Chocolate Day, celebrated on July 7th, honors the beloved treat enjoyed globally for centuries. It’s a day to indulge in chocolate’s rich history and diverse flavors. Celebrate with decadent recipes like chocolate ganache cake, pistachio gelato pops, and French chocolate mousse, delighting in its sweet allure.

SWEET CHILLI CHOCOLATE MOUSSE by Chef Surendra Negi, Master Patissier and Executive Sous Chef, Taj Palace, New Delhi

Ingredients

• Dark chocolate: 250 gms
• Whipping Cream: 300 ml
• Sichuan Chilli Powder: A pinch
• Icing Sugar: 40 gms
• Vanilla Extract: 1 tsp

Method

1. Melt the dark chocolate in a double boiler. Set aside and allow it to cool down.
2. Beat the whipping cream with vanilla extract and icing sugar until soft and fluffy.
3. Once the chocolate cools down, gently fold it into the sweetened whipped cream.
4. Add the Sichuan chilli powder and mix well.
5. Pipe into small bowls or waffle bowls and refrigerate until set.
6. Serve.

MILK CHOCOLATE HAZELNUT BROWNIE by Ramachandra Ganeshan, Executive Sous Chef, ITC Maurya

Ingredients

• Milk Chocolate: 200 gms
• Hazelnut: 100 gms
• Butter: 100 gms
• Sugar: 150 gms
• Eggs: 3
• All-purpose flour: 100 gms
• Cocoa Powder: 50 gms
• Baking Powder: 1 tsp
• Vanilla Extract: 1 tsp
• Salt: A pinch

Method

1. Pre-heat the oven to 350° F (170° C).
2. Melt the milk chocolate and butter together in a heatproof bowl over simmering water.
3. In a separate bowl, whisk together the sugar and eggs until light and fluffy.
4. Gradually add the melted chocolate mixture to the egg mixture, stirring constantly.
5. Sift together the flour, cocoa powder, and salt. Fold into the chocolate mixture.
6. Add the vanilla extract and chopped hazelnuts. Mix until combined.
7. Pour the batter into a greased and lined baking tin (11×3 inches).
8. Bake for 25-30 minutes or until a skewer inserted into the center comes out clean.
9. Allow to cool in the tin before turning out onto a wire rack.
10. Garnish with hazelnut mousse, fondant flower, and chocolate sprinkles before serving.

THE DOME By Chef Ankit, Sous Chef, Taj Mahal, New Delhi

Eggless Sponge (Dry Items)

• Refined Flour: 1400 gms
• Baking Powder: 25 gms
• Baking Soda: 25 gms
• Castor Sugar: 1 kg

Liquid Items

• Milk: 350 ml
• Water: 800 ml
• Oil: 600 ml

Filling

• Morde Dark Compound Chocolate: 100 gms
• Rose Chikki (Haldiram, coarsely crushed): 150 gms
• Rabri: 450 gms

Method for Sponge

1. In a large bowl, mix refined flour, baking powder, baking soda, and castor sugar.
2. In another bowl, mix milk, water, and oil.
3. Combine the dry and liquid ingredients, ensuring there are no lumps.
4. Preheat the oven to 200°C.
5. Grease the dish from all sides and place greaseproof paper. Pour the mixture.
6. Bake at 200°C for 25 minutes. Remove from the oven and turn out onto a wire rack to cool completely.

Method for Dome

1. Mix the crushed rose chikki and rabri and keep aside.
2. Melt dark chocolate on a double boiler, put in a round mold, and chill. Apply a second layer of chocolate and chill again.
3. Once set, put a thin roundel layer of eggless sponge on the bottom.
4. Fill with the rabri and rose chikki mix.
5. Cover with another thin roundel layer of eggless sponge. Seal with a chocolate slice and freeze.
6. For final touch, mix Baileys liqueur (10 ml) with hot rabri and put in a sauce bowl.
7. Plate the chilled chocolate dome with a golden varq on top and place in the center with mango slices at the bottom.
8. Flambé the chocolate dome with a bit of cognac (30 ml) in front of the guest, then pour hot Baileys rabri on top after 10 seconds.

BISCOFF CHOCOLATE TRIFLE By Anant Bansode, Cluster Pastry Chef, Four Points by Sheraton Navi Mumbai

Ingredients

• Biscoff biscuit crumb: 200 gms
• Fresh Cream: 200 gms
• Dark Chocolate: 25 gms
• Biscoff Spread: 50 gms
• Whipping cream: 10 gms
• Soft Butter: 20 gms

Method

1. Take chopped chocolate in a bowl.
2. Add cream (200 ml) into the bowl and whisk well to combine. Transfer the mixture back to the saucepan and cook over medium-heat, stirring constantly, until thick.
3. Slowly pour the warm mixture over the chopped chocolate. Stir until the chocolate is smooth and melted, then whisk until smooth. Cover and refrigerate until cold.
4. Once the chocolate mixture is chilled, beat the remaining whipping cream until stiff peaks form.
5. Fold the whipped cream into the chocolate mixture, mixing softly but thoroughly, until evenly combined.
6. Fill out chocolate mousse in a piping bag.
7. Make biscoff biscuit crumb by adding butter, keep aside.
8. Take a desired transparent glass, place crumb in the bottom, pipe out biscoff spread, then pipe dark chocolate mousse and keep in the fridge.
9. Once chilled, pour chocolate sauce on top, serve with garnish.

RAGI CHOCOLATE BROWNIE By Anant Bansode, Cluster Pastry Chef, Four Points by Sheraton Navi Mumbai

Ingredients

• Cocoa Powder: 20 gms
• Brown Sugar (Demerara Sugar): 240 gms
• Ragi Flour (Millets): 120 gms
• Whole Wheat: 120 gms
• Butter (Unsalted), softened: 200 gms
• Whole Eggs: 2
• Vanilla Extract: A drop
• Salt: 2 gms
• Baking powder: 14 gms
• Chopped walnuts to taste

Method

1. Preheat oven to 180°C.
2. Melt butter in a saucepan over low heat. Add sieved cocoa powder to the butter. Stir into a gooey consistency. Add vanilla essence and take off the heat.
3. Add brown sugar and stir well till the sugar slightly melts.
4. Sieve the flours and baking powder, then add to the mixture. Combine well.
5. Whisk the eggs well using a mixer and add to the mixture. Stir in walnuts and mix well. Add a bit of milk for smoother texture and consistency.
6. Pour the ragi brownie mixture into a greased baking tin and bake for about 25 minutes.
7. Once a tester inserted in the center comes out clean, remove from the oven and allow to cool completely. Cut into squares to serve.
8. Store the Ragi Chocolate Brownie in an airtight container in the refrigerator for up to 3-4 days.

CHOCOLATE CHEESE CENTRE By Chef Prashant, Executive Sous Chef, Taj Mahal, New Delhi

Ganache (Mousse Base)

• Callebaut Dark Chocolate: 300 gms
• Amul Cream: 150 gms
• Milk: 100 ml
• Gelatin: 5 gms
• Elle & Vire Whipped Cream: 200 gms

Insert

• Crème Brûlée Mix: 150 gms
• Parmesan Cheese: 50 gms

Rocher Glaze

• Milk Chocolate: 100 gms
• Cocoa Butter: 100 gms
• Feuilletine: 50 gms

For Garnish

• Pecan Praline
• Orange Segments
• Raspberries
• Hazelnut Praline

Method for Mousse

1. Bring the cream and milk to a boil.
2. In a bowl, measure out the dark chocolate and pour the warm cream and milk mixture over it. Let it rest for 2 minutes.
3. Bloom the gelatin in cold water and let it sit for 2 minutes.
4. Mix the ganache. Melt the bloomed gelatin and add it to the ganache.
5. Whip the cream until soft peaks form and fold it into the ganache mixture.
6. Mix together the Crème Brûlée mix and grated Parmesan cheese.
7. Flatten this mixture onto a tray lined with butter paper and let it firm up in the freezer.
8. To assemble, pipe or pour the mousse mixture into the designated mold and cut the insert into thin strips before placing them on the mousse inside the mold.
9. Once the insert has been placed, fill the tops and set the mousse inside the freezer.
10. Once frozen, remove the mousse from the mold and cover with the Rocher Glaze while it is still frozen. Let it set inside the refrigerator until service.

Method for Rocher Glaze

1. Melt milk chocolate and cocoa butter separately and then mix together.
2. Add the feuilletine and use as required.

SMOOR’s SALTED PEANUT BARKS By Chef Mahesh Pal Singh, Head Chocolatier, SMOOR

Ingredients

• Dark Chocolate (40%)
• Milk Chocolate (40%)
• Peanut Butter (16.8%)
• Coconut Powder (3.2%)
• Salt (0.4%)

Method

1. Chocolate Tempering
   • Reserve one-third of the chocolate by weight.
   • Melt the chocolate in the microwave, ensuring the temperature does not exceed 45°C.
   • Gradually add the reserved chocolate while stirring continuously until fully melted.
   • Continue stirring until the temperature reaches 31°C.
   • Test the tempered chocolate by spreading a small amount on parchment paper. Properly tempered chocolate will release easily, appearing shiny and firm.
2. To Make Salted Peanut Barks
   • Combine the tempered dark chocolate with tempered milk chocolate, peanut butter, coconut powder, and salt. Stir well.
   • Cover a clean table with parchment paper. Use a silicone or rubber spatula to spread the chocolate mixture evenly over the paper.
   • Allow the bark to set. Once set, break it into pieces.
   • Enjoy your delicious Salted Peanut Barks, perfect for snacking!

SMOOR’s FRUIT & NUT DARK CHOCOLATE BAR By Chef Mahesh Pal Singh, Head Chocolatier, SMOOR

Ingredients

• Dark Chocolate
• Fruit & Nuts 11% (Cashew, Raisins, Almonds)

Method

1. Chocolate Tempering
   • Reserve one-third of the chopped dark chocolate by weight.
   • Melt the chopped dark chocolate in the microwave, ensuring the temperature does not exceed 45°C.
   • Gradually add the reserved chocolate while stirring continuously until fully melted.
   • Continue stirring until the temperature reaches 31°C.
   • Test the tempered chocolate by spreading a small amount on parchment paper; it should release easily, appearing shiny and firm.
2. To Make Fruit & Nut Bar
   • Pour the tempered dark chocolate into a mold, add fruits and nuts, and tap to remove air bubbles.
   • Refrigerate for 10-15 minutes or until set.
   • Enjoy your delicious Fruit & Nut Bar, perfect for snacking or gifting!

OPERA PASTRY By Chef Diwas Wadhera, Executive Chef, Eros Hotel, New Delhi

Ingredients

• Jaconde (3 layers): 100 gms
• Dark Chocolate (54%): 25 gms
• Coffee Butter Cream: 150 gms
• Chocolate Ganache: 220 gms
• Sugar Syrup: 50 gms

Method

1. In a square mold, put Jaconde, then spread dark chocolate and let it set in the fridge.
2. Bring out the mold, put it upside down, and sprinkle coffee syrup on Jaconde.
3. Put one layer of coffee butter cream, then another layer of Jaconde, and sprinkle coffee syrup.
4. Put one layer of dark chocolate ganache, then a third layer of Jaconde, and sprinkle coffee syrup.
5. Put a final thin layer of coffee butter cream and then a very thin layer of chocolate ganache.
6. Put inside a deep freezer for 15 minutes, then pour melted ganache on top.
7. Add garnish.

White Jaconde

• Egg white: 300 gms
• Breakfast Sugar: 370 gms
• Whole Egg: 510 gms
• Flour: 74 gms
• Almond Powder: 420 gms
• Unsalted butter: 150 gms

Method

1. Whip breakfast sugar and egg white till heavy peaks form.
2. In a separate bowl, put flour, almond powder, icing sugar, and whole eggs with a whisk.
3. Fold the meringue into the almond powder mixture.
4. Spread into a tray thinly, then bake at 200°C for 6 minutes.
5. Let it cool down.

Coffee Butter Cream

• Egg white: 300 gms
• Breakfast Sugar: 600 gms
• Water: 100 gms
• President Butter: 1200 gms
• Barista Coffee Instant: 45 gms

Method

1. Whip the egg white and hot sugar syrup.
2. Add softened butter and coffee powder and whip on high speed for 5 minutes.

Chocolate Ganache

• Payson Cream: 500 gms
• Dark Chocolate (54%): 500 gms

Method

1. In a pan, heat the cream on low heat, and add melted chocolate.
2. Mix nicely with a whisk.
3. Let it cool down.

Sugar Syrup

• Water: 1000 gms
• Breakfast Sugar: 300 gms
• Coffee Powder: 100 gms

Method

1. In a pan, heat the cream on low heat, and add melted chocolate.
2. Mix nicely with a whisk.
3. Let it cool down.

OUTONO HUKAMBI TART Recipe by Chef Ravi Kant, Executive Chef, The Lalit

Tart Dough

Ingredients:

• 113 gms Unsalted butter, softened
• 1.8 gms Fine sea salt
• 85 gms Castor sugar
• 28 gms Pecan Flour
• 47 gms Egg, room temperature
• 56 gms Refined Flour
• 165 gms All-purpose flour

Method:

1. Add the salt, confectioners’ sugar, and pecan flour; mix until incorporated, then add the eggs.
2. Add the smaller quantity of flour and mix well, then add the additional quantity of flour. Mix just until the dough comes together.
3. Roll the dough between parchment sheets to a thickness of 2mm. Freeze until ready to use.

Oat Base

Ingredients:

• 227 gms Unsalted butter, softened
• 141 gms Brown Sugar
• 170 gms Steel cut oats
• 142 gms Refined Flour
• 2.75 gms Baking soda
• 0.9 gms Baking powder
• 50 gms Eggs, Room temperature
• 1.25 gms Fine sea salt

Method:

1. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar until creamy.
2. Add the eggs and mix well. Add the oat groats.
3. Combine the flour and remaining dry ingredients in a bowl, then add to the mixture. Use immediately.

Caramel Syrup

Ingredients:

• 150 gms Sugar
• 70 gms Water

Method:

1. Make a dry caramel by cooking granulated sugar to dark caramel, then stop the cooking with a small quantity of water. Add remaining water and cool.
2. Use quantity needed for the caramel pecan filling, then reserve any leftover caramel for garnish. Store at room temperature.

Caramel Pecan Filling

Ingredients:

• 43 gms Whole Milk
• 151 gms Heavy Cream
• 300 gms Pecan Praline
• 1.5 gms Gelatin powder
• 5 gms Cold water
• 30 gms Caramel Syrup
• 1.5 gms Maldon Salt

Method:

1. Bloom the gelatin in the cold water and set aside. Heat the milk and bring to a boil; add the gelatin to melt.
2. Pour the hot liquid over the pecan praline and mix well to create an emulsion. Add the caramel syrup and cold cream; blend with an immersion blender until smooth. Finish with Maldon salt.
3. Refrigerate the filling until ready to use.

Waina Crème Fraiche Whipped Ganache

Ingredients:

• 263 gms Couverture White chocolate
• 393 gms Heavy Cream
• 1 Vanilla Bean
• 107 gms Crème Fraiche
• 193 gms Whole Milk
• 21 gms Glucose
• 21 gms Invert Sugar

Method:

1. Melt the couverture and set aside.
2. In a saucepan, combine the milk, vanilla bean, glucose, and invert sugar; bring to a boil.
3. Process with an immersion blender then add the cold cream and crème fraiche. Blend again and pour into a shallow container. Refrigerate 8-12 hours before using.

Hukambi Ganache

Ingredients:

• 570 gms Hukambi Couverture milk chocolate
• 60 gms Cocoa Butter
• 300 gms Whole Milk
• 200 gms Heavy cream
• 4 gms Pectin
• 16 gms Sugar

Method:

1. Melt the couverture with the cocoa butter and set aside.
2. Heat the milk and cream together. Combine the pectin and sugar, then slowly add to the hot liquid. Bring to a boil.
3. Slowly pour the hot liquid over the melted couverture in several additions, mixing well after each to create an emulsion.
4. Process with an immersion blender and pour into a shallow container. Refrigerate until ready to use.

Oat Crumble

Ingredients:

• 120 gms Brown Sugar
• 50 gms Oat flour
• 116 gms Refined Flour
• 1.5 gms Baking Soda
• 1.5 gms Baking Powder
• 86 gms Oats
• 2.5 gms Fine sea salt
• 150 gms Unsalted Butter, melted

Method:

1. Combine all the dry ingredients in a bowl. Add melted butter and mix well until thoroughly mixed.
2. Place on a parchment lined baking tray and bake at 325°F until light golden brown.
3. Cool completely then store in an airtight container until ready to use.

Caramelized Pecans

Ingredients:

• 100 gms Sugar
• 115 gms Glucose
• 77 gms Water
• 200 gms Pecan halves, lightly toasted

Method:

1. Bring the sugar, glucose, and water to a boil.
2. Add the nuts and boil gently for 2 minutes.
3. Strain and bake at 320°F until lightly roasted.
4. Cool and store in an airtight container.

Assembly & Finishing

1. Remove the tart dough from the freezer and cut to fit the base of a square metal frame (28x28cm). Place the base on silpat or parchment-lined baking tray and return to the freezer if necessary.
2. On top of the frozen dough with the greased metal frame, spread an even layer of the oat base. Bake at 330°F until golden brown. Cool the base completely.
3. Place the Hukambi ganache in a piping bag with a large round tip and pipe long lines of ganache from one end to the other (use ganache at room temperature for ease in piping), leaving a gap between each line. Repeat this process until the entire base is covered with uniform lines.
4. Place the pecan filling in a piping bag and pipe in between the ganache lines. Sprinkle with toasted pecan pieces.
5. Whip the Waina whipped ganache to medium soft peaks and place in a piping bag with a large round tip. Pipe large dollops on top of the pecan filling and ganache. Refrigerate.
6. Take a hot knife and trim each side of the tart to create a clean edge.
7. Using a hot melon baller, create an indent in several whipped ganache dollops. Fill with reserved caramel syrup and add a few dots of syrup in other areas as well.
8. Finish with the baked oat crumble chunks, toasted pecan halves, and chocolate décor.

SAKAMBI Recipe by Chef Ravi Kant, Executive Chef of the Lalit

HUKAMBI 53% Creamy Ganache

Ingredients:

• 150 gms Whole milk
• 5 gms Potato starch
• 150 gms Hukambi 53% chocolate

Method:

1. Mix together a small portion of the cold milk with the potato starch, and set aside.
2. Heat the remaining milk to 185/195°F (85/90°C) and combine it with the milk-starch mixture.
3. Put everything back in the cooking appliance and bring to a boil.
4. Gradually combine the hot liquid starch with the chocolate.
5. Immediately mix using an immersion blender to make a perfect emulsion.
6. Pour the ganache into a container and leave to set in the refrigerator for 12 hours.

Buckwheat Sugar-Coated Shortbread

Ingredients:

• 400 gms Butter
• 160 gms Castor Sugar
• 250 gms Buckwheat flour
• 250 gms Refined Flour
• 1 gm Salt
• 50 gms Eggs

Method:

1. Combine the dry butter and sifted dry ingredients and salt. Add the eggs.
2. Once the mixture is homogeneous, spread the shortbread between two sheets to a thickness of 3mm.
3. Store in the refrigerator.

HUKAMBI 53% Flan Mix

Ingredients:

• 150 gms Sugar
• 75 gms Corn starch
• 750 gms Whole Milk
• 750 gms Heavy Cream
• 450 gms Hukambi chocolate

Method:

1. Mix the sugar with the cornstarch.
2. Heat the milk and cream to 120°F (50°C) then add the sugar and starch mix.
3. Bring to a boil.
4. Make an emulsion with the couverture.
5. Immediately mix using an immersion blender to make a perfect emulsion.

Buckwheat Praliné

Ingredients:

• 120 gms Buckwheat groats
• 60 gms Whole raw almonds
• 90 gms Sugar
• 30 gms Grape seed oil

Method:

1. Toast the buckwheat groats and raw almonds at 320°F (160°C).
2. Make a dry caramel with the sugar, then pour it over the toasted nuts on a silicone mat.
3. Once the nuts have cooled, mix them in a Robot Coupe food processor, then add the grape seed oil.
4. The praliné must have a firm, shiny texture that is suitable for a piping bag. Set aside.

Assembly & Finishing

1. Make the creamy ganache and set it aside in the refrigerator. Make the buckwheat sugar-coated shortbread.
2. Grease some rings (12cm diameter, 4.5cm deep) and coat them with raw cane sugar. Cut the sugar-coated shortbread into shape to match the rings. Bake at 285°F (140°C) for about 30 minutes, then leave to cool.
3. Spread the bottom and inside edges of the shortbread with buckwheat praliné.
4. Pipe in some creamy ganache.
5. Make the flan mix and pour it into the rings.
6. Bake at 285°F (140°C) for about 1 hour.
7. Before serving, make a thin chocolate glaze and use it to coat the flans.
8. Decorate with raw buckwheat groats and caramelized almonds.

HERSHEY’S Spiced Chocolate by Chef Ranveer Brar

Ingredients:

• 4 tbsp HERSHEY’S COCOA Natural Unsweetened
• 1 fresh chilli
• 1 cup milk
• ½ cup fresh cream
• A pinch of salt
• ¼ cup sugar
• ½ tbsp cinnamon powder
• ¼ tbsp grated nutmeg

Method:

1. Take a boiling pan and add milk; heat over medium flame.
2. Add chopped fresh chillies to the milk and keep stirring.
3. Add fresh cream, followed by a pinch of salt.
4. Add sugar to the mixture and stir.
5. Add HERSHEY’S COCOA Natural Unsweetened and cook for another minute.
6. Stir well and strain into a bowl.
7. Add cinnamon powder and grated nutmeg.
8. Stir well and pour into mugs.

HERSHEY’S Chocolatey Hot Pot by Chef Ranveer Brar

Ingredients:

• 100 ml HERSHEY’S Chocolate Flavored Syrup
• 4 tbsp HERSHEY’S COCOA Natural Unsweetened
• 110 gm butter
• 2 eggs
• 140 gm caster sugar
• 2 tbsp refined flour
• ½ tsp vanilla essence

Method:

1. Grease the ramekins with butter and flour; set aside.
2. In a mixing bowl, whisk butter and caster sugar.
3. Add eggs and vanilla essence; mix to a batter consistency.
4. Add HERSHEY’S Chocolate Syrup, HERSHEY’S COCOA, and refined flour to the batter.
5. Mix gently with a spatula, adding more HERSHEY’S Chocolate Syrup for consistency.
6. Pour the batter halfway into the ramekins.
7. Place ramekins in a baking tray and bake at 160°C for 7 minutes, until tops are firm and cracked.
8. Serve hot with the gooey chocolatey layer beneath.

Chocolate Halwa

Ingredients:

• ¼ cup semolina (sooji)
• 1½ tbsp Cadbury Cocoa Powder
• 2½ tbsp sugar
• 3 tbsp ghee
• ½ cup milk
• 50 gm Cadbury Dairy Milk

Method:

1. Heat ghee in a pan, add sooji, and roast until golden.
2. Add sugar, cooking on low heat until dissolved.
3. Pour milk into the mixture and cook until it thickens.
4. Add Cadbury Cocoa powder and broken Dairy Milk pieces.
5. Continue cooking until halwa thickens and fat is visible on the sides.
6. Plate in a bowl and garnish with chopped nuts.

Chocolate Khajur Barfi

Ingredients:

• 2 tbsp pista
• 2 tbsp chironji
• 2 tbsp poppy seeds
• ¼ cup almonds
• ¼ cup walnuts
• 1 tsp green cardamom powder
• ¼ tsp nutmeg powder
• 2 tsp ghee
• ¼ cup cashew nuts
• ¼ cup dried coconut
• 1 Cadbury 5-Star
• 1 Cadbury Dairy Milk
• 2 cups dates pulp

Method:

1. Dry roast cashews, almonds, walnuts, dry coconut, chironji, pista, and poppy seeds.
2. Heat ghee in a pan, add dates pulp, and cook until it leaves the sides.
3. Add Cadbury 5-Star, Dairy Milk, and mix well.
4. Add roasted nuts, nutmeg, and cardamom powder; mix well.
5. Spread roasted poppy seeds and pista over butter paper, then place the date mixture.
6. Grease palms with ghee and roll into a cylindrical shape, sprinkle poppy seeds and pista, then refrigerate for 2-3 hours. Cut into slices and serve.

No-Bake Chocolate Coconut Date Balls by The Pantry

Ingredients:

• 8 pitted Medjool dates
• 1 cup whole almonds (unsalted)
• 2 tbsp dark chocolate chips
• 2 tbsp oats
• 2 tbsp water
• ½ cup unsweetened coconut (for rolling) or cocoa powder

Method:

1. Pour coconut onto a plate and set aside.
2. Place all other ingredients (except coconut) into a food processor. Process for 30 seconds to 1 minute.
3. Wet hands, form mixture into ball shapes, and roll in coconut or cocoa powder.

NUTELLA & White Chocolate Brownie by Tarun Shetty, Corporate Chef, ZOREKO

Ingredients:

• 100 gm butter
• 100 gm brown sugar
• 1 egg
• 5 ml vanilla essence
• 5 gm baking powder
• 100 gm flour
• 30 gm white chocolate
• 30 gm Nutella

Method:

1. Preheat oven to 280°C. Lightly spray baking tray with cooking spray and line with parchment paper.
2. Combine sugar, flour, melted white chocolate, powdered sugar, butter, and baking powder in a medium bowl.
3. In a large bowl, whisk together eggs and vanilla.
4. Sprinkle dry mix over wet mix and stir until just combined.
5. Pour half the batter into the baking tray, drizzle Nutella, mix lightly, then pour the remaining batter. Smooth the top.
6. Bake for 40-48 minutes, or until a toothpick comes out with a few crumbs attached.
7. Let cool, cut into squares, drizzle with Nutella, and serve.

Guilt-Free Choco-Chip Cookies by Ruchi Sahay, Health Enthusiast, Earthylia by EarthyTweens

Ingredients:

• 1 cup almond flour
• ¼ cup coconut flour
• ½ tsp baking soda
• ¼ tsp salt
• ¼ cup coconut oil, melted
• ¼ cup maple syrup or honey
• 1 tsp vanilla extract
• ⅓ cup dark chocolate chips (at least 70% cocoa content)
• Optional: ¼ cup chopped nuts

Method:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together almond flour, coconut flour, baking soda, and salt.
3. In another bowl, mix melted coconut oil, maple syrup or honey, and vanilla extract.
4. Pour wet ingredients into dry ingredients, stir until a dough forms.
5. Fold in dark chocolate chips and nuts.
6. Scoop tablespoon-sized portions of dough, roll into balls, and place on the baking sheet.
7. Flatten each cookie ball and bake for 10-12 minutes until edges are golden brown.
8. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Eggless Chocolate Cupcakes by Head Chef, Bakingo

Ingredients:

• 1½ cups all-purpose flour
• 1 cup granulated sugar
• ¼ cup unsweetened cocoa powder
• 1 tsp baking soda
• ½ tsp salt
• 1 cup water
• ⅓ cup vegetable oil
• 1 tbsp white vinegar
• 1 tsp vanilla extract

Method:

1. Preheat oven to 180°C (350°F). Line a cupcake tray with 12 paper liners.
2. Sift together flour, sugar, cocoa powder, baking soda, and salt.
3. In a separate bowl, combine water, vegetable oil, white vinegar, and vanilla extract.
4. Slowly pour wet ingredients into dry ingredients, mixing until just combined.
5. Divide batter among cupcake liners, filling each about two-thirds full.
6. Bake for 18-20 minutes, or until a toothpick comes out clean.
7. Cool in the tray for 5 minutes, then transfer to a wire rack to cool completely.
8. Frost with your favorite chocolate or vanilla frosting and decorate as desired.

Healthy Chocolate Chia Pudding Recipe by Huda Shaikh Khan, Clinical Dietitian and Nutritionist, The Next Door Nutritionist on Coto

Ingredients:

• 1 can coconut milk
• 2 tbsp cocoa powder (Dutch-processed)
• 1/2 cup chia seeds
• A pinch of salt
• Few drops of vanilla essence
• 2 tbsp date puree
• Banana and any other fruits of your choice for garnish
• 1 tbsp 70% dark chocolate chips
• 1 tsp almond and pistachio slivers

Method:

1. In a bowl, mix the chia seeds, cocoa powder, and salt well.
2. Add coconut milk, vanilla essence, and date puree. Mix thoroughly.
3. Refrigerate for two hours until set.
4. To serve, layer the pudding in a jar with chopped banana and chocolate chips.
5. Garnish with more fruit, dark chocolate chips, and almond and pistachio slivers.
6. Enjoy chilled!

Flourless Chocolate Cake Recipe by Chef Rahul Desai, Blah!

Ingredients:

• 180g butter
• 195g Callebaut chocolate
• 5 eggs
• 180g caster sugar
• 5ml vanilla essence

Method:

1. In a microwave-safe bowl, melt butter and chocolate in short intervals, stirring frequently.
2. In a separate bowl, whip eggs, caster sugar, and vanilla essence until light and frothy.
3. Gradually fold the chocolate mixture into the egg mixture.
4. Pour the batter into a 1 kg cake ring or lined baking pan.
5. Bake at 160°C (320°F) for 14 minutes.
6. Allow the cake to cool completely before removing from the ring or pan.
7. Serve as is or with a dusting of powdered sugar or whipped cream.

Chocolate Cake Recipe by Chef Safikul Mondal

Ingredients:

• 125g refined flour (Maida)
• 200g condensed milk
• 15g cocoa powder
• 2 tbsp castor sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 50g melted butter
• 50ml (1/4 cup) milk
• 1/2 tsp vanilla essence
• 1/2 tsp coffee powder mixed with 2 tsp warm water

Soaking Syrup:

• 1 part sugar
• 2 parts water

Chocolate Ganache:

• 200g couverture dark chocolate
• 130g cold fresh cream

Method:

1. Preheat oven to 180°C (350°F) for 15 minutes. Line a 6-inch cake tin with parchment paper.
2. Sieve together refined flour, cocoa powder, baking soda, baking powder, and castor sugar.
3. In a large bowl, mix melted butter, condensed milk, vanilla essence, milk, and coffee paste.
4. Gradually add dry ingredients to wet ingredients. Whisk until just combined.
5. Pour batter into the cake tin and bake for 30 minutes at 180°C.
6. For ganache, melt chocolate and add cold fresh cream. Mix quickly.
7. Mix water and sugar for soaking syrup.
8. Once the cake is baked and cooled, slice into 2 layers. Soak with syrup.
9. Add ganache between layers and on the sides. Pipe decorations if desired.

Double Chocolate Chunk Cookies Recipe from Fyole Cafe, Mumbai

Ingredients:

• 60g butter
• 100g castor sugar
• 100g brown sugar
• 145g flour
• 35g cocoa powder
• 130g melted dark pure chocolate
• 130g chopped dark chocolate
• 30g milk
• 5g baking soda

Method:

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Cream together butter, castor sugar, and brown sugar until light and fluffy.
3. Add melted chocolate and vanilla extract.
4. In a separate bowl, whisk flour, cocoa powder, and baking soda.
5. Gradually add dry ingredients to wet ingredients. Fold in chocolate chunks.
6. Drop dough onto baking sheet, spacing about 2 inches apart.
7. Bake for 12-15 minutes until edges are set but centers are soft.
8. Cool on baking sheet for 5 minutes before transferring to a wire rack.

Spiced Dark Chocolate Mousse Recipe from Swwing, Bangalore

Ingredients:

• 100g dark Callebaut chocolate
• 20g coffee powder
• 5g cinnamon powder
• 20g walnut crumble
• 1 Maraschino cherry

Method:

1. Melt chocolate using a double boiler.
2. In a separate pan, dissolve coffee powder and cinnamon powder in hot water. Strain.
3. Add coffee and cinnamon water to melted chocolate. Whisk for 2-3 minutes.
4. Set chocolate in a bowl and freeze.
5. Garnish with walnut crumble and Maraschino cherry.

Flourless Chocolate Brownie recipe by Ishaara, Pune

Ingredients:

• 31.8g Callebaut dark chocolate
• 21.25g Amul butter
• 13.9g castor sugar
• 1 egg
• 6.8g sugar
• 9ml water

Chocolate Tuille:

• 18g fondant sugar
• 15g liquid glucose
• 10g dark chocolate

Method:

1. Melt butter and chocolate in a non-stick pan.
2. Make a syrup of water and sugar.
3. Make a sabayon of egg and sugar.
4. Mix all together and bake at 110°C for 35 minutes.
5. For tuille, bring glucose and fondant to 158°C. Add chocolate and mix well.
6. Pour over a silicone mat, roll, cool, break into pieces, and grind into powder.
7. Bake at 200°C.

Callebaut Hot Chocolate Recipe from Roastea, Bangalore

Ingredients:

• 60ml rich chocolate ganache
• 20ml cocoa powder
• 120ml fresh milk

Method:

1. In a saucepan, add ganache and cocoa powder. Mix well.
2. On low flame, slowly add milk, stirring until a creamy texture forms.
3. Pour into a glass and enjoy.

Asian Flavour Chocolate Delice Dark Recipe from Nom Nom, Bangalore

Ingredients:

• 200g dark chocolate (70% cocoa)
• 100g unsalted butter
• 100g caster sugar
• 4 large eggs
• 100ml double cream
• 1 tsp vanilla extract

Chocolate Glaze:

• 100g dark chocolate (70% cocoa)
• 50ml double cream
• 1 tbsp honey

Garnish:

• Fresh berries (strawberries, raspberries, blueberries)
• Mint leaves
• Edible gold dust (optional)

Method:

1. Chocolate Delice:
   • Preheat oven to 160°C (320°F). Line a rectangular baking tin with parchment paper.
   • Melt chocolate and butter in a double boiler. Stir until smooth.
   • In a separate bowl, whisk sugar and eggs until pale and fluffy.
   • Fold melted chocolate mixture into the egg mixture. Stir in cream and vanilla.
   • Pour into baking tin. Bake for 20-25 minutes until just set.
   • Cool completely, then refrigerate for 2 hours.
2. Chocolate Glaze:
   • Melt chocolate, cream, and honey in a double boiler. Stir until smooth.
   • Cool slightly.
3. Assemble:
   • Cut delice into slices. Place on a wire rack over a baking tray.
   • Pour glaze over slices. Let excess drip off.
   • Transfer to serving plate.
4. Garnish:
   • Decorate with berries, mint leaves, and edible gold dust.
   • Serve chilled.

Decadent Chocolate Ganache Cake by Nehal Karkera, Chef – Stahl

Ingredients:

Cake Batter:

• 135 gm refined flour
• 50 gm cocoa powder
• 125 gm icing sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 125 gm whisked yogurt
• 50 gm melted butter
• 120 ml warm water
• 1 egg
• Pinch of salt
• 1 tsp vanilla extract

Chocolate Ganache:

• 250 gm dark chocolate (chopped)
• 125 gm butter
• 100 gm icing sugar
• 1 tsp vanilla extract
• 1/2 tsp instant coffee (optional)
• 200 gm cream

Method:

1. Mix all wet ingredients with sugar until dissolved and well combined. Sift in dry ingredients and mix thoroughly.
2. Preheat the Stahl Express cooker on medium-high heat until hot.
3. Pour the batter into a greased cake tin and place it inside the cooker.
4. Close the lid and cook on medium-high heat without the whistle for 30-45 minutes.
5. Check if the cake is fully baked using a toothpick.
6. Once baked, remove from the cooker, demold, and let cool completely. Cut the cake in half horizontally.
7. For the ganache, heat all ingredients in a saucepan on low heat until the chocolate and butter melt. Remove from heat, stir until smooth, then refrigerate for 15 minutes. Whisk with an electric blender until airy.
8. Spread ganache on one half of the cake and sandwich with the other half.
9. Coat the entire cake with ganache, smoothing it with a palette knife.
10. Garnish with fruits of your choice and sugar before serving.

Cherry Chocolate Chip Granola Bars by Chef Akshraj Jodha, ITC Grand Bharat

Ingredients:

• 2 cups old-fashioned oats
• 1 cup almonds, chopped
• 1 cup dried cherries, chopped
• ½ cup dark chocolate chips
• ¼ cup honey or maple syrup
• ¼ cup almond butter
• 1 tsp vanilla extract
• ¼ tsp salt

Method:

1. Preheat oven to 350°F (175°C). Line a baking pan with parchment paper.
2. In a large bowl, combine oats, almonds, cherries, and chocolate chips.
3. In a separate bowl, mix honey or maple syrup, almond butter, vanilla extract, and salt until smooth.
4. Pour the wet mixture into the dry ingredients and stir until well coated.
5. Press the mixture firmly into the prepared baking pan.
6. Bake for 20-25 minutes, or until the edges are golden brown.
7. Let the bars cool completely in the pan before lifting them out using the parchment paper. Cut into bars.

Manjari Chocolate Hazelnut Pastry by Chandan Baral, Pastry Chef, Fairmont Jaipur

Ingredients:

Mousse:

• 500 gm Manjari Chocolate
• 100 gm Hazelnut Paste
• 500 gm Milk
• 500 gm Whipped Cream

Glaze:

• 300 gm Melted Manjari Chocolate
• 100 gm Roasted broken almonds
• 100 gm Feuilletine

Method:

1. Boil milk.
2. Add Manjari Chocolate and Hazelnut Paste; mix until smooth and lump-free.
3. When the mixture reaches room temperature, fold in whipped cream.
4. Put the mix in silicone molds and freeze at -18°C.
5. Melt chocolate, add roasted nuts and feuilletine, and mix.
6. Freeze the mix for at least 6 hours, then demold and glaze with the nutty chocolate glaze.
7. Garnish and serve.

Chocolate Brownie by Chef Gauri Varma, Confect

Ingredients:

• 1 cup (225g) unsalted butter
• 2 cups (400g) granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 cup (120g) all-purpose flour
• 1 cup (100g) unsweetened cocoa powder
• 1/2 tsp salt
• 1/2 tsp baking powder

Optional Additions:

• 1 cup (175g) chocolate chips
• 1 cup (100g) chopped nuts (walnuts or pecans)

Method:

1. Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan or line with parchment paper.
2. Melt the butter and let cool slightly.
3. In a large mixing bowl, combine melted butter and sugar until well combined.
4. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
5. In a separate bowl, sift together flour, cocoa powder, salt, and baking powder.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
7. Fold in chocolate chips and nuts if using.
8. Pour batter into the prepared baking pan and spread evenly.
9. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached.
10. Allow brownies to cool completely in the pan on a wire rack before cutting into squares.

Chocolate Brick by Mohd Ismail, Pacific Hospitality, NOHO

Ingredients:

• 45 gm Milkmaid
• 125 gm Fresh cream
• 225 gm Caster sugar
• 200 gm Milk
• 88 gm Flour
• 4 gm Baking powder
• 5 gm Cocoa powder
• 150 gm Milk chocolate
• 38 gm Amul butter
• 125 gm Sugar
• 75 gm White compound
• 38 gm Butter
• 63 gm Almond
• 50 gm Cocoa butter
• 30 gm Roasted almonds

Method:

1. Preheat oven to 180°C.
2. Melt milk chocolate and Amul butter together.
3. Whisk together milkmaid, fresh cream, and caster sugar.
4. Combine flour, baking powder, and cocoa powder.
5. Add dry ingredients to wet ingredients and mix until smooth.
6. Pour into a baking tray and bake for 20-25 minutes.
7. Let cool and spread chocolate ganache over the top.
8. Add a layer of caramel filling, followed by chocolate mousse.
9. Refrigerate until set, then cut into 4 portions.
10. Dip each piece in dipping sauce and serve cold.

Chocolate-Covered Strawberries by Pankaj Rautela, Cafe Agastya & Homestay

Ingredients:

• 12 fresh strawberries
• 1 cup milk chocolate chips
• 1 tbsp shortening (optional)
• Sprinkles or chopped nuts (optional)

Method:

1. Wash and dry the strawberries thoroughly.
2. Melt chocolate chips in a double boiler or microwave in 30-second increments, stirring between each interval until smooth.
3. If using shortening, stir it in to thin the chocolate for easier dipping.
4. Dip each strawberry into the melted chocolate, coating about 3/4 of the strawberry.
5. Place dipped strawberries on a parchment-lined baking sheet.
6. If desired, sprinkle with sprinkles or chopped nuts before the chocolate hardens.
7. Refrigerate for at least 30 minutes to set.
8. Enjoy!

Hearty Peanut Butter Brownie by Executive Chef Manoj Rawat, Ramada By Wyndham Gurgaon Central

Ingredients:

Peanut Butter Filling:

• 400 gm creamy peanut butter
• 80 gm unsalted butter
• 15 ml vanilla extract
• 250 gm powdered sugar

Brownies:

• 30 gm cocoa powder
• 60 gm chopped fine unsweetened dark chocolate
• 60 gm melted unsalted butter
• 120 ml refined oil
• 2 eggs
• 2 egg yolks
• 10 ml vanilla flavor
• 475 gm granulated sugar
• 200 gm refined flour
• 3 gm salt

Method:

1. Peanut Butter Filling: Melt peanut butter and unsalted butter together in a double boiler until smooth. Whisk in vanilla extract and powdered sugar until smooth.
2. Brownies: Mix cocoa powder in 130 ml boiling water. Add unsweetened chocolate and whisk until melted. Whisk in melted butter and oil. Add eggs, yolks, and vanilla extract, and whisk until smooth. Whisk in granulated sugar until fully incorporated. Add flour and salt and mix with a spatula until combined.
3. Pour half of the batter into a prepared pan, spreading into an even layer.
4. Place peanut butter mixture in the oven and half the batter on the tray.
5. Pour remaining batter on top of the peanut butter mix.
6. Bake for 30-35 minutes at 180°C until a toothpick inserted halfway between the edge and center comes out with a few moist crumbs attached.
7. Cool for 1½ hours at room temperature. Cut into desired sizes.
8. Store for up to 5 days in an airtight container. Warm before serving.

Chocolate Orange Marmalade Brownies by Manish Sharma, Radisson Blu Palace Resort & Spa, Udaipur

Ingredients:

• 1 cup unsalted butter
• 8 oz semi-sweet chocolate, chopped
• 1 cup granulated sugar
• 1 cup brown sugar
• 4 large eggs
• 2 tsp vanilla extract
• 1 cup all-purpose flour
• 1/2 cup cocoa powder
• 1/4 tsp salt
• 1/2 cup orange