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Delectable chocolate recipes

Our confectioners and nutritionists have tried out some extremely tasty recipes for us. Delicious treats which can be quickly conjured up... Recipe postcards are available as well!



Mousse au Chocolat – all you need is cream!

Foto Mousse au Chocolat – all you need is cream!

INGREDIENTS (serves 4 - 6)

  • 190 g VIVANI Dark Milk Chocolate
  • 300 ml cream
  • 100 g VIVANI Dark Nougat Chocolate

Method

Chop up the Dark Milk and melt in a bain marie.
Heat 100 ml cream and then gradually stir it into the melted chocolate with a wooden spoon, until the mixture is glossy and completely smooth.
Whip the rest of the cream until stiff.
Carefully fold into the chocolate mixture.
Divide into small glass bowls and put in a cool place, allowing the mousse to set for a few hours.
Chop up the Dark Nougat and melt in a bain marie. Lastly, pour the melted chocolate over the mousse and leave to cool in the fridge for a short time.
Can be prepared a day in advance.

Download: Recipe Mousse au Chocolat – all you need is cream!


 


White Chocolate Chip Cookies

Foto White Chocolate Chip Cookies

INGREDIENTS (for approx. 20 cookies)

  • 70 g VIVANI White Nougat Crisp Bar
  • 25 g walnuts
  • 240 g flour, all-purpose
  • ½ tsp baking powder
  • 150 g raw cane sugar
  • a pinch of ground Bourbon vanilla pod
  • a pinch of sea salt
  • 100 ml sunflower oil
  • 60 ml almond drink
  • 100 g VIVANI Rice Drink Cooking Chocolate

Method

Chop up the bar and walnuts.
Mix together the flour, baking powder, sugar, vanilla and salt. Then add the oil and almond milk, and fold in the white chocolate and nuts. Preheat the oven to 200 °C (175°C fan oven).
Split the mixture into walnut-sized pieces and roll into balls. Then press them flat and place on a baking tray lined with greaseproof paper.
Bake the cookies for 10 to 15 minutes until golden brown.
Chop up the cooking chocolate and melt in a water bath (don’t let it get too hot.)
Once cooled, half immerse the cookies in the chocolate and then pull them out.

Download: Recipe White Chocolate Chip Cookies


 


Vulcani piccoli

Foto Vulcani piccoli

INGREDIENTS (makes 8-10 pieces)

  • 210 g VIVANI Superior Dark Chocolate with Chili
  • 210 g butter
  • 250 g raw cane sugar
  • 7 eggs
  • 120 g flour, all-purpose
  • 40 g cocoa powder
  • crushed chili, as much as desired
  • heatproof moulds

Method

Melt the butter and chocolate (crushed coarsely) in a water bath.
Preheat the oven to 190 °C (170 °C fan).
Cream together the eggs and sugar. Sieve the flour and cocoa powder and then stir in. Add in the chocolate butter (and the chili if desired), and mix together until smooth.
Pour the mixture into the greased moulds and bake for approx. 10 minutes. The middle should remain quite runny!
These mini volcanoes are just as tasty the next day!

Download: Recipe Vulcani piccoli


 


Crunchy Cherry Tartlets

Foto Kirsch-Knuspertörtchen

INGREDIENTS (makes 8)

  • 8 heatproof ramekins (min. 220 ml), greased
  • 125 g dried cherries
  • 200 g cherry jam
  • 125 g soft butter
  • 130 g raw cane sugar
  • 1 p.Bourbon vanilla sugar
  • Juice and zest of one lemon
  • ½ tsp cinnamon
  • 3 eggs
  • 50 g ground hazelnuts
  • 220 g flour (all-purpose)
  • 1 p. baking powder
  • 75 ml milk
  • 70 g VIVANI Black Cherry Dark Chocolate bar, chopped
  • 50 g VIVANI Milk Hazelnut Chocolate, chopped
  • 3 tbsp granola
  • 1 cocktail stick

Method

Roughly chop the dried cherries, mix with the jam and spread across the base of the ramekins.
Cream together the butter, 100g of the sugar, vanilla sugar, lemon zest and cinnamon. Gradually beat in the eggs. Then mix in the flour, baking powder and ground hazelnuts. Finally, stir in the milk and 35g of the Black Cherry Chocolate. Pour the mixture into the ramekins and then bake in a preheated oven (180 °C or 160 °C a fan oven) for 35 min. Once out of the oven, immediately prick holes in the tartlets. Mix the rest of the sugar with the lemon juice. Pour over the tartlets. Leave to cool. Melt the rest of the chocolate in a bain marie and spread over the top. Decorate with the granola.

Download: Recipe Crunchy Cherry Tartlets


 


Death by chocolate

Foto death by chocolate

INGREDIENTS

  • 250 g VIVANI Fine Dark
  • 250 g butter
  • 4 eggs
  • 250 g raw cane sugar
  • 2 sachets Bourbon vanilla sugar
  • 250 g flour, all-purpose
  • 80 g cocoa powder
  • 2 tsp baking powder
  • 250 g VIVANI Milk with Almonds
  • 100 g VIVANI Milk
  • 250 ml cream
  • 240 g VIVANI Fine Dark 75 % Cocoa
  • 50 g butter
  • 125 ml cream

Method

Melt the butter and dark chocolate (crushed coarsely) in a water bath.
Preheat the oven to 200 °C (175 °C fan oven).
Whisk the eggs and sugars together until white and creamy. Sieve the flour, cocoa and baking powder and then add them in. Finely chop up the almond and milk chocolate. Add in the chocolate butter, cream and then the chocolate pieces, and carefully mix until smooth.
Pour the mixture into a greased springform tin and bake for approx. 25 minutes (it should stay slightly moist). Leave to cool in the tin.
For the cream: melt the last 3 chocolate bars in a water bath. Then stir in the butter, and gradually mix in the cream. Spread over the cake for decoration (if it’s too runny, leave it to cool.)

Download: Recipe death by chocolate


 


Cheesecake-ice candy

Foto Cheesecake-Eiskonfekt

INGREDIENTS (makes 36 pieces)

  • 100 g oat shortbread
  • 50 g butter
  • 25 g coconut blossom sugar
  • 125 g raspberries (fresh or frozen)
  • 2 tbsp agave syrup
  • 1/ 4 tsp ground Bourbon vanilla pod
  • 1 heaped tsp corn starch
  • juice of half a lemon
  • 175 g cream cheese
  • 1 tbsp honey
  • 100 ml cream
  • 200 g Vivani Creamy Milk Chocolate 37% Cocoa (and/or)
  • Vivani Fine Dark Chocolate 75% Cocoa
  • Small ring cake silicon moulds

Method

Put the biscuits into a freezer bag and use a rolling pin to crush them into fine pieces.
Melt butter and sugar in a pan. Add in the crumbs and mix together.
Separately, put the raspberries, syrup and vanilla into a pan. Dissolve the starch in the lemon juice, add to the raspberry mixture und bring to the boil for a short while, forming a puree.
Mix the honey and the cream cheese until smooth. Whip the cream until stiff.
Fold in three tablespoons of the raspberry puree, then the cream. Pour into a piping bag and fill the moulds until half full.
Leave in the fridge for 1 hour.
Spread the rest of the raspberry puree over the ice candy, then cover with the shortbread crumbs, pressing down. Freeze overnight.
Slowly melt the chocolate in a bain marie.
Spread the chocolate over the biscuit layer with a teaspoon und leave to cool for at least an hour. Remove from the moulds and enjoy!

Download: Recipe Cheesecake-ice candy


 


“White Choc Vanilla” Strawberry Jam

Foto Erdbeermarmelade „White Vanilla“

INGREDIENTS (6 jars)

  • 1 kg strawberries
  • juice of one orange
  • 500 g jam sugar (2:1)
  • 120 g Vivani White Chocolate with Vanilla
  • 6 screw-top jars, sterilised with boiling water

Method

Follow the instructions on the packaging to prepare the fruit and bring to the boil with juice and sugar.
Roughly chop the chocolate and melt in a bain marie.
Pour the jam into the jars. Add 1-2 tbsp of chocolate, and mix together rapidly.
Turn the jars upside down and leave to rest over night.
The jam will last up to 4 months. Once opened, store in the fridge.

Download: Recipe “White Choc Vanilla” Strawberry Jam


 


Biscuits à la fleur de sel

Foto Biscuits à la fleur de sel

INGREDIENTS (makes approx. 20 - 30 biscuits)

  • 150 g VIVANI Superior Dark Chocolate/li>
  • 150 g soft butter/li>
  • 125 g raw cane sugar/li>
  • 50 g icing sugar/li>
  • 5 g Fleur de sel/li>
  • ½ tsp ground Bourbon vanilla pod/li>
  • 175 g flour, all-purpose/li>
  • 30 g cocoa powder/li>
  • 5 g baking powder/li>
  • cling film

Method

Finely chop the chocolate.
Mix the butter with the sugar, salt and vanilla, forming a creamy white mixture. Stir in the chocolate. Sift the flour, cocoa powder and baking powder, quickly fold in. Divide the mixture into 3 parts. Shape each one into a roll, wrap in cling film and leave in the fridge for 2-3 hours. Take them out 15 minutes before continuing.
Preheat the oven to 200°C (170°C fan oven).
Slice each roll into 8-10 discs, and place on a baking tray lined with baking paper (do not place them too close together). Press down and then reshape if necessary.
Bake the biscuits for 11 minutes (max.12) - they should still be quite soft in the middle.
Do not remove from the baking tray until firm.
(The biscuits are just as yummy when stored in an airtight tin for a few days!)

Download: Recipe Biscuits à la fleur de sel


 


Salami au chocolat

Salami au chocolat

INGREDIENTS

  • 50 g hazelnuts
  • 50 g almonds
  • 125 g VIVANI Fine Dark Cooking Chocolate
  • 100 g VIVANI Milk Hazelnut Chocolate
  • 2 tsp gingerbread spices
  • 85 g shortbread biscuits
  • 25 g Amaretti (soft almond biscuits)
  • 50 VIVANI White Crisp Chocolate
  • Cling film
  • Aluminium foil
  • 3-4 tbsp icing sugar

Method

Roast the hazelnuts and almonds in the oven at 200 °C (180 °C for a fan oven) for 5 minutes.
Roughly chop the cooking chocolate and hazelnut chocolate and melt in a water bath (don’t let it get too hot!). Stir in the spices.
Roughly crush the biscuits, hazelnuts, almonds and white chocolate, and gradually stir them into the melted chocolate mixture. Leave the mixture to cool for an hour in the fridge.
Lay one piece of cling film on a piece of aluminium foil (each should measure 30 x 40 cm). Spread the chocolate mixture down the middle of the cling film, forming a ridge along the length of the piece. Roll up the foils and press firmly together. Then roll the salami into a cylinder so that it is as round as possible.
Leave to cool for at least 5 hours. An hour before consumption, take out of the fridge and sprinkle with icing sugar. The salami will keep for several weeks in the fridge.

Download: Recipe Salami au chocolat


 


Lemon Muffins

Lemon Muffins

INGREDIENTS

  • 200 ml soya cream
  • 100 g VIVANI Almond Orange bar
  • 200 g soya yoghurt (lemon)
  • 120 g raw cane sugar
  • 1 packet of bourbon vanilla sugar
  • a pinch of sea salt
  • 80 ml rapeseed oil
  • 50 ml lemon juice
  • grated lemon zest
  • 250 g wheat flour, Type 550
  • 50 g ground almonds
  • 2 ½ tsp baking powder
  • ½ tsp bicarbonate of soda
  • 2 packets of whipped cream stabilizer
  • pistachios (to decorate)

Method

Topping: Briefly bring the cream to the boil, take off the heat and add in the chopped chocolate bar. Leave to cool in the fridge overnight.

Muffins: Preheat the oven to 180 °C (160 °C for a fan oven). Mix together the yoghurt, sugar, salt und oil. Then add in the lemon juice and zest. Finally stir in the flour, baking powder and bicarbonate of soda. Pour the mixture into muffin cases and bake in the oven for 20-25 minutes.
Whip the pre-prepared chocolate cream with the stabilizer and use it to decorate the muffins.

Download: Recipe Lemon Muffins


 


Nougat Almond Balls

Nougat Almond Balls

INGREDIENTS

  • 100 g almonds, chopped
  • 200 g VIVANI Dark Nougat
  • Chocolate 30 wafer rolls

Method

Roast the almonds for 5 minutes in the oven at 200 °C (180 °C for a fan oven). Roughly chop the chocolate and melt in a water bath (don’t let it get too hot!).
Crush the wafers into crumbs and stir them into the chocolate, then leave the mixture to cool (ideally place it in icy water). Once the mixture has started to set, spoon out cherry-sized pieces and mould them into balls by hand. Immediately roll the balls in the chopped almond pieces, until they are completely covered.

Download: Recipe Nougat Almond Balls


 


Chili-Tart

Chili Tart

INGREDIENTS

  • 150 g wheat flour, Type 550
  • ½ tsp baking powder
  • 65 g coconut blossom sugar
  • 1 packet bourbon vanilla sugar
  • 3 egg yolks
  • 65 g butter
  • 300 ml cream
  • 2 tbsp agave syrup
  • 200 g VIVANI Superior Dark Chocolate with Chili
  • 150 g VIVANI Fine Dark Chocolate with 92% Cocoa
  • 50 g butter

Method

Preheat the oven to 210 °C (190 °C for a fan oven).
Quickly mix the flour, baking powder, sugar, egg yolks and butter to form a shortcrust pastry. Wrap in cling film and leave in the fridge for an hour.
Press the pastry into a well-greased tart or springform (26cm) tin, raising it around the sides of the tin. Bake in the oven for approximately 15 minutes until golden brown.
Bring the cream and syrup to the boil, then remove from the heat and stir in the roughly-chopped chocolate. Once the mixture is soft and smooth, pour onto the base of the tart and smooth over. Leave to set in the fridge for one hour.

Download: Recipe Chili Tart


 


Mango-Coconut-Torte

Mango-Coconut-Torte

INGREDIENTS

  • 75 g ground almonds
  • 75 g wheat flour, Type 550
  • 10 g cocoa powder
  • 75 g raw cane sugar
  • ¼ tsp sea salt
  • 75 g butter
  • 360 g apple and mango puree (one jar)
  • 300 g VIVANI White Mango Coco Chocolate
  • 175 ml milk
  • 1 packet of gelatine
  • 6 tbsp lemon juice
  • 300 ml cream (and an extra 200 ml for decoration)
  • 1 mango
  • 50 g VIVANI Fine Dark Chocolate

Method

Preheat the oven to 175 °C (150 °C for a fan oven).
Make a crumble mixture out of the almonds, flour, cocoa powder, sugar, salt and butter. Spread the mixture on to the base of a greased springform tin (26 cm) and press down firmly. Prick several times with a fork and bake in the oven for approximately 15 minutes. Then spread 100g of the mango puree onto the crumble base.
Roughly chop the chocolate and melt in a water bath (don’t let it get too hot!). Heat the milk and stir into the melted chocolate a little at a time. Add the rest of the mango puree.
Prepare the gelatin (as per instructions) with the lemon juice and quickly stir in to the chocolate and fruit mixture. Whip the cream until stiff and then carefully fold it in. Pour the mixture onto the crumble base (surrounded by a springform ring) and smooth over. Leave to cool for 2 hours and then decorate with the extra cream, mango chunks and chocolate.

Download: Recipe Mango-Coconut-Torte


 


Iced Chocolate and Coffee Delight

Iced Chocolate and Coffee Delight

INGREDIENTS

  • 100 g VIVANI Fine Dark Chocolate
  • 40 g VIVANI Cappuccino Chocolate
  • 500 ml Milk
  • 300 ml Espresso
  • ice cubes
  • vanilla ice cream, as desired

Method

Roughly chop the chocolate and melt in a water bath.
Heat the milk and stir it into the chocolate a little at a time.
Cool the espresso by shaking it with several ice cubes in a cocktail shaker (this may take a while...).
Portion by portion, mix together the cooled chocolate mixture and espresso, shaking vigorously again. Serve with vanilla ice cream and chocolate garnish.

Download: Recipe Iced Chocolate and Coffee Delight


Flapjacks

Flapjacks

INGREDIENTS

  • 150 g margarine
  • 75 g raw cane sugar
  • 75 g apple syrup or sugar beet syrup
  • 1 pinch of sea salt
  • 1 sachet Bourbon vanilla sugar
  • 125 g oat flakes, regular rolled
  • 125 g oat flakes, baby rolled
  • greaseproof paper
  • aluminium foil
  • 100 g VIVANI Cooking Chocolate (Dark or Rice Choc)

Preparation

Put the margarine, sugar, syrup and salt into a pan and gently heat until melted. Stir in the oats. Turn into a shallow 20 cm square tin (greaseproof paper!), level and press the mixture firmly with the back of a spoon.Fold some aluminium foil und press against the mass.
Bake for 20 - 25 minutes (preheated 180 °C/ 160 ̊C fan oven) until golden. Cool for 10 minutes. Then mark into 15 pieces. Cool completely before cutting with a sharp knife.

Take 75 g of the cooking chocolate and chop coarsely. Melt in a bain-marie, without overheating it. Chop the remaining 25 g very finely and stir in, having removed the bowl from the bain-marie. Let it melt.
Cut a triangel out of greaseproof paper to a paper cone, fold up at the upper edge and fill in the chocolate. Cut off the top and sprinkle over the flapjacks.
Could be kept up in an airtight container.

Download: Recipe Flapjacks


 


Vegan fruit balls

Vegan fruit balls

INGREDIENTS

  • 100 g dried apricots
  • 50 g dried figs
  • 50 g dried dates
  • 50 g cashew nuts
  • 50 g VIVANI Fine Dark Chocolate with Orange 100 g peanut butter
  • 4 tbsp apricot juice (40ml)
  • 150 g VIVANI ‘Rice Choc’ Cooking Chocolate a little almond flour (if needed)

Preparation

Chop the dried fruit, cashew and chocolate into small pieces (or whizz them in a food processor). Stir the peanut butter and then mix in. Finally, add the juice and mix until you have a smooth, uniform consistency. (If the consistency of the mixture isn’t right, add some almond flour or more juice as appropriate.)
Chop into walnut-sized pieces, knead repeatedly in your hands and then roll into balls.
Take 100 g of the cooking chocolate and chop coarsely. Melt in a bain-marie, without overheating it. Chop the remaining 50 g very finely and stir in, having removed the bowl from the bain-marie. Let it melt.
Dip the balls into the melted chocolate and place on a cooling rack.

Download: Recipe Vegan fruit balls


 


Raspberry Cake

Himbeertorte

INGREDIENTS

  • 5 eggs, separated
  • 130 g raw cane sugar
  • 3 tablespoons hot water
  • 80 g all-purpose flour, sieved
  • 45 g cornflour, sieved
  • 1/2 sachet Baking powder, sieved
  • 150 g VIVANI white cooking chocolate
  • 1.5 sachet White gelatine powder
  • 3 tsp grated lemon rind
  • 75 ml lemon juice
  • 450 g natural yoghurt
  • 250 g raspberries (and 20 raspberries to decorate)
  • 100 g raspberry jam
  • 125 g sponge fingers, halved
  • 400 ml cream
  • 2 sachets Bourbon vanilla sugar

Method

Preheat the oven to 175˚C (160˚C fan oven)
Beat the egg whites with 50 g sugar until stiff. Beat the egg yolks with the rest of the sugar until creamy. Very gently fold in the flour, cornflour and baking powder and egg whites. Pour into a greased springform tin (just the bottom). Bake in the oven for 15-17 min. Once it has cooled down, cut the base in half (you will only need one half).

Chop up the chocolate and melt in a bain-marie. Prepare the gelatine according to the instructions on the packet and then heat with the lemon juice and rind. Then stir in the chocolate. Pour the mixture into a bowl and gradually stir in the yoghurt. Leave to set in the fridge. Brush the top and sides of the cake base with jam and stick the sponge fingers around the side. Place the cake ring in position.

Whisk 200 ml cream with the vanilla sugar until stiff and then fold into the yoghurt mixture, along with the raspberries. Distribute the mixture evenly across the base and decorate with the rest of the cream (whipped) and raspberries.

Download: Recipe Raspberry Cake


 


Choco Squares

Choco Squares

INGREDIENTS (makes 12)

  • 200 g VIVANI Fine Dark Chocolate for Cooking
  • 200 g butter
  • 4 eggs
  • 200 g raw cane sugar
  • 1 sachet Bourbon vanilla sugar
  • a pinch of sea salt
  • 200 g ground almonds
  • ½ sachet Weinstein baking powder, sieved
  • 3 tablespoons flour (if needed)
  • square cake mould or tin, greaseproof paper
  • icing sugar

Method

Preheat the oven to 160° (fan oven 150°)
Chop up the chocolate and melt in a water bath with the butter (don’t let it get too hot). Beat the eggs with the sugar and salt for five minutes, until fluffy. Then gradually fold in the baking powder, almonds and chocolate butter. If the mixture becomes too runny, mix in the flour. Pour the mixture into the greased cake tin lined with greaseproof paper and bake in the oven on a baking tray for around 45 min. Leave to cool and then cut into squares and dust with icing sugar.
This recipe works well if you make it a day in advance!

Download: Recipe Choco Squares


 


Nougat Biscuits

Nougat Biscuits

INGREDIENTS (makes approx. 30)

  • 100 g soft butter
  • 100 g raw cane sugar
  • 1 tbsp milk
  • 160 g all-purpose flour
  • 125 g VIVANI Dark Nougat Chocolate
  • 60 g butter

Method

Preheat the oven to 180°C (fan oven 160°C)
Mix the soft butter with the sugar until fluffy. Then add the milk and stir until smooth. Add the flour, and work the mixture into a soft dough by hand.

Split the dough into three sections, and shape each section into a roll. Cut each roll into 10 discs and roll each disc into a ball. Using your thumb, press a small hollow into each ball. Place on a baking tray lined with greaseproof paper, not too close together.

Bake the biscuits for approx. 20 minutes until golden.

Chop up the chocolate and melt in a water bath with the rest of the butter (do not let it get too hot).

Once the biscuits have cooled, use a spoon to fill each hollow with the chocolate.

Download: Recipe Nougat Biscuits


 


Peanut Butter Tart

Peanut Butter Tart

INGREDIENTS

  • 200 g oat or spelt biscuits
  • 75 g butter, melted
  • 400 g crunchy peanut butter
  • 175 g icing sugar
  • 200 g VIVANI Superior Dark Chocolate
  • 100 g butter
  • 4 tbsp water

Method

Crush the biscuits into fine crumbs and mix with the melted butter. Press the biscuit mixture firmly into the bottom of a greased springform tin lined with greaseproof paper. Leave to set in the fridge.
Whisk the peanut butter and icing sugar together using an electric whisk, until creamy. Spread the mixture over the biscuit base.

Chop up the chocolate and melt in a water bath with the butter (do not let it get too hot). Add the water and stir carefully.

Spread the mixture over the peanut butter layer and smooth until flat.
Leave the tart to set (not in the fridge).

Cut into small pieces, the tart is very rich!

Download: Recipe Peanut Butter Tart


 


Espresso and Marzipan Chocolates

Espresso-Marzipan-Pralinen

INGREDIENTS (makes 50-60)

  • 400 g raw marzipan
  • 80 g icing sugar
  • 60 g ground espresso
  • 300-400 g VIVANI Milk Chocolate for Cooking
  • 1 handful espresso beans

Method

Knead the marzipan and icing sugar together on a work surface and carefully add in the espresso. Using a rolling pin, roll out the marzipan evenly so that it is approximately 1.5 cm thick all over. Cut it first into strips and then into diamonds.
Leave to stand for around an hour.

Cut up the chocolate and melt in a water bath (the temperature of the chocolate should not go above 30°C).

Dip the marzipan diamonds into the chocolate (this works best if you use proper chocolatier’s tools!), wipe them and place on a cooling rack. Decorate immediately with espresso beans.

Download: Recipe Espresso and Marzipan Chocolates


 


Little Bethmen

Little Bethmen

INGREDIENTS

  • 1 egg, separated
  • 250 g raw marzipan
  • 80 g icing sugar, sieved
  • 70 g ground almonds
  • 40 g all-purpose flour
  • 75 g halved, blanched almonds (blanching: heat briefly in boiling water and peel them)
  • 100 g VIVANI Dark Chocolate with Orange

Method

Preheat the oven to 160˚C (150˚C fan oven)

Mix the egg yolk with one tablespoon of water, and then put to the side. Beat the egg white until stiff. Roughly chop the marzipan and mix with the icing sugar, flour, chopped almonds and beaten egg white until it forms a smooth dough. Wrap in cling film and chill for 30 minutes.

Shape the marzipan mixture into a long roll and cut into 30 walnut-sized pieces. Roll these pieces into drop-shaped balls. Place three almond halves upright around the sides of each ball and press them in firmly. Place on a baking tray lined with baking paper and brush with egg yolk. Bake in the oven for 15-20 min. until golden brown. Leave to cool.
Chop the chocolate and melt in a water bath (don’t let the chocolate get too hot). Dip the bethmen in the chocolate.
If stored in a biscuit tin they will last up to 4 weeks.

Download: Recipe Little Bethmen


 


Strawberry Cheesecake

Strawberry Cheesecake

INGREDIENTS

  • 250 g all-purpose wheat flour
  • A pinch of sea salt
  • 50 g icing sugar
  • 120 g cold butter
  • 100 g VIVANI White Chocolate with Strawberry and Yoghurt
  • 50 g butter
  • 4 eggs
  • 100 g raw cane sugar
  • 750 g low-fat curd cheese
  • The grated rind of one lemon
  • 2 tbsp lemon juice
  • 1 sachet vanilla custard powder
  • Some extra butter
  • Breadcrumbs

Method

Preheat the oven to 180˚C (fan oven 160˚C)

Mix the wheat flour, salt, icing sugar and cold butter quickly into a smooth dough. Roll the mixture out over the bottom and sides of a greased springform tin scattered with breadcrumbs, and press it down firmly and evenly.

Chop the chocolate and heat with the 50 g butter in a water bath.

Separate the eggs. Beat the egg whites with 2 tablespoons of cane sugar until stiff.

Mix together the curd cheese, lemon rind and juice, custard powder, the rest of the cane sugar and the egg yolks. Add in the chocolate butter and stir until you have smooth, even mixture.
Lastly, fold in the egg whites with a whisk and spread the mixture evenly over the base of the tin.
Bake for 65 minutes, and then leave in the oven with the door open for a further 15 minutes.

This recipe works well if you make it a day in advance!

Download: Recipe Strawberry Cheesecake


 


Mascarpone and Cranberry Cream Pots

Mascarpone and Cranberry Cream Pots

INGREDIENTS (makes 4 portions)

  • 250 g mascarpone
  • 75 g cream cheese
  • 50 g icing sugar
  • 1 sachet Bourbon vanilla sugar
  • 1 tbsp lemon juice
  • 1 tsp grated lemon rind
  • 100 g natural yoghurt
  • 100 ml cream
  • 100 g VIVANI Superior Dark Chocolate with Cranberry

Method (makes 4 portions)

Mix together the mascarpone, cream cheese, sugars, lemon juice and rind. Then add in the yoghurt and stir until smooth. Chill the mixture in the fridge.
Chop up the chocolate. Briefly bring the cream to the boil, remove from the heat and stir in the chocolate pieces. Leave the mixture to cool. Fill individual pots with alternating layers of the chocolate mixture and mascarpone cream mixture.
They can be enjoyed straight away, or kept for longer in the fridge.

Download: Recipe Mascarpone and Cranberry Cream Pots


 


Mousse à la Mangue Coco

Mousse à la Mangue Coco

INGREDIENTS (serves 8)

  • 300 g VIVANI White Mango Coco Chocolate
  • 2 eggs
  • 400 ml cream (30 % fat min.)

PREPARATION

Chop up the chocolate. Melt the chocolate in a bain-marie and stir until smooth. Beat the eggs until fluffy, add to the chocolate and mix well.
Whip the cream until stiff, carefully blend the cream into the chocolate mixture until smooth.
Fill small bowls with the mousse mixture and leave in the fridge for 3 hours.

Download: Recipe „Mousse à la Mangue Coco“


 


Mousse au chocolat

Mousse au chocolat

INGREDIENTS (serves 8)

  • 300 g VIVANI Dark (or Milk) Chocolate Coating
  • 150 ml cream
  • 4 eggs
  • 400 ml cream

PREPARATION

Chop up the chocolate and bring to the boil in 150 ml of cream. Let the mixture cool and then beat until fluffy. Separate the eggs and mix the yolks into the mixture (it is essential that the mixture remains uniform!)

Beat the egg whites to stiff peaks and whip the rest of the cream until stiff.

Carefully blend first the cream and then the egg whites into the chocolate mixture until smooth.

Fill small bowls with the mousse mixture and leave in the fridge for 2 hours.

Download: Recipe „Mousse au chocolat“


 


Brownies

Brownies

INGREDIENTS (makes 16)

  • 300 g VIVANI Dark or Milk Chocolate Coating
  • 75 g butter
  • 3 eggs
  • 150 g raw cane sugar
  • 100 g flour, type 550
  • 1 heaped tsp baking powder
  • 6 tbsp rapeseed oil
  • 6 tbsp milk
  • 100 g ground almonds
  • 200 g VIVANI White Crisp Chocolate
  • some butter
  • a springform cake tin (square)

PREPARATION

Chop the chocolate coating and melt together with the butter in a bain-marie.

Preheat the oven to 180°C (convection oven 160°C)

Mix the eggs, sugar, sieved flour and baking powder. Add the oil, and then the milk and the chocolate/butter mixture, and mix it all together to a smooth paste. Add the almonds. Finally, carefully fold in the chopped white chocolate.

Set the cake tin to a size of 20 x 24 cm, grease well and place on a baking tray lined with baking paper. Pour in the brownie mixture, smooth it out evenly and bake for around 35 min. Leave to cool and then cut into squares.

The brownies will keep for a few days if stored in an airtight container in a cool place.

Download: Recipe „Brownies“


 


Royal Chocolate Cake

Royal Chocolate Cake

INGREDIENTS

  • 35 g cocoa
  • 80 ml hot water
  • 275 g brown sugar
  • 4 eggs
  • 125 g ground almonds
  • 150 g butter, melted
  • 150 g VIVANI Fine Dark Chocolate
  • some butter

PREPARATION

KMix the cocoa with the water, stir in the sugar and beat the mixture well. Stir in the eggs one by one. Add the ground almonds, butter and chopped chocolate and mix together carefully.

Preheat the oven to 175°C (convection oven 160°C).

Transfer the mixture into a greased cake tin, lined with baking paper.

Bake the cake in the oven for approximately 45 minutes.

Cake can be stored in the fridge for 3-4 days.

Download: Recipe „Royal Chocolate Cake“


 


Chili Chocolate cupcakes

Chili Chocolate cupcakes

INGREDIENTS (makes 18)

CAKE MIXTURE
  • 50 g VIVANI Superior Dark Chocolate with Chili
  • 100 g butter, soft
  • 200 g raw cane sugar
  • 1 sachet bourbon vanilla sugar
  • 2 eggs
  • ¼ tsp sea salt
  • 125 ml milk
  • 100 g flour, type 550
  • 1 tsp baking powder
  • 25 g cocoa powder

ICING
  • 115 g butter, soft
  • 100 g icing sugar, sieved
  • 3 tbsp cocoa powder
  • 3 tbsp boiling water
  • 50 g VIVANI Superior Dark Chocolate with Chili
  • 100 g VIVANI Fine Dark Chocolate
  • paper cake moulds
  • VIVANI White Chocolate with Vanilla

PREPARATION

Chop up the chili chocolate. Mix the butter and sugar together in a bowl. Add the eggs. Stir in Salt and milk, then sieved flour, baking powder and cocoa powder. Add the chocolate and mix it all together until smooth.

Preheat the oven to 175°C (convection oven 150°C).

Fill the paper moulds with the mixture to about 2/3 full and bake for about 25 min.

For the icing, mix the butter and icing sugar, and the cocoa powder with boiling water. Chop up the chocolate and melt in a bain-marie. Mix the cooled cocoa into the butter mixture, followed by the cooled melted chocolate.

Once the cupcakes have cooled down, the icing can be piped or spread onto them. Garnish the cupcakes with chipping of white vanilla chocolate.

Download: Recipe „Chili Chocolate cupcakes“


 


Nutty Triangles

Nutty Triangles

INGREDIENTS (makes approximately 24)

DOUGH MIXTURE
  • 225 g flour, type 550
  • 1 tsp baking powder
  • 100 g raw cane sugar
  • 1 sachet bourbon vanilla sugar
  • 1 egg
  • 1 tbsp water
  • 100 g chilled butter

NUT MIXTURE
  • 150 g butter
  • 150 g sugar
  • 1 sachet bourbon vanilla sugar
  • 3 tbsp water
  • 100 g ground hazelnuts
  • 200 g sliced hazelnuts
  • some butter
  • 3 tbsp apricot jam
  • aluminium foil
  • 250 g VIVANI Dark or Milk Chocolate Coating

PREPARATION

Knead sieved flour and baking powder, sugar, egg, water and butter into a smooth dough. Wrap the dough in cling film and put in the fridge for about 30 min.

Melt the butter, sugar and water in a pan, stirring continuously. Blend in the hazelnuts. Leave the mixture to cool for about 10 min.

Preheat the oven to 180°C (convection oven 160°C).

Roll out the dough on a greased baking tray to an approx. size of 25 x 30 cm, prick with a fork and brush the dough with the jam. Spread the nut mixture evenly on top. Confine the dough with a double layer of aluminium foil around the edges and bake for around 25 min. Leave to cool for around 20 min. Split into squares of 8 x 8 cm. Cut the squares diagonally to form triangles. Leave to cool.

Chop up the chocolate coating and melt in a bain-marie (ensuring it does not become too hot). Dip the triangles in the chocolate at your pleasure. If stored in a biscuit tin, they will keep for up to 3 weeks.

Download: Recipe „Nutty Triangles “


 


Choco-Nut Cookies

Choco-Nut Cookies

INGREDIENTS (makes around 70)

  • 150 g butter, soft
  • 150 g raw cane sugar
  • 1 sachet bourbon vanilla sugar
  • 2 eggs
  • 200 g flour, type 550
  • 3 tsp baking powder
  • 100 g ground hazelnuts
  • 100 g VIVANI Milk Chocolate

PREPARATION

Chop up the chocolate.

Beat butter and sugar until fluffy. Add the eggs and mix until smooth. Mix in the sieved flour and baking powder, followed by the hazelnuts. Finally, carefully fold in the chopped chocolate.

Preheat the oven to 200°C (convection oven 180°C).

Using two teaspoons, put walnut-sized mounds of the mixture onto a baking tray lined with baking paper, 4 cm apart (cookies spread during baking).

Bake the cookies for 10 minutes until golden brown.

If stored in a biscuit tin they will keep for longer.

Download: Recipe „Choco-Nut Cookies“


 


Chocolate Dream Biscuits - eye-catching and tasty temptations for the coffee table

Chocolate Dream Biscuits

INGREDIENTS

BISCUIT MIXTURE
  • 120 g soft butter
  • 80 g sugar
  • 30 g runny honey
  • 1 organic orange
  • a pinch of Salt
  • 1 teaspoon cinnamon sugar
  • 225 g flour
  • 1 teaspoon baking powder
  • 50 g VIVANI milk chocolate for cooking, finely chopped

FILLING
  • 100 g VIVANI dark chocolate for cooking
  • 40 g soft butter

DECORATION
  • 100g dark chocolate for cooking
  • Nuts, candied orange peel

TIP
For a spicier variation, add half a teaspoon of ginger powder and 2 pinches of ground cloves to the dough mixture.


Preparation

Beat the butter until fluffy and then stir in the sugar and honey. Wash the orange in hot water, dry it and grate the peel into the butter mixture. Mix together the cinnamon sugar, flour, baking powder, Salt and chocolate and then knead together with the butter mixture.

Preheat the oven to 180°C.

Roll the biscuit dough out thinly and use a glass (with a diameter of approx 6cm) to cut out circles. Place the circles on a baking tray lined with baking paper and pierce them several times with a fork (to prevent the biscuits from bubbling over).

Bake in the bottom part of the oven for 10-12 minutes until golden brown. For the filling, melt the chocolate in a water bath. In the meantime, beat the butter with a handheld whisk until fluffy.

Mix the liquid chocolate (at a temperature of approximately 38°) into the butter.

Butter half of the crunchy biscuits with the chocolate mixture and then place the rest of the biscuits on top of them. If the chocolate mixture is too runny, leave it to cool for a short while.

The biscuits can be decorated with VIVANI cooking chocolate, nuts or candied orange peel, according to preference.

Download: Recipe „ Chocolate Dream Biscuits“


 


Truffles à la Monique – irresistibly chocolatey delights

Truffles a la Monique

INGREDIENTS

  • 75 g soft butter
  • 75 g icing sugar
  • 100 g VIVANI Milk Chocolate Coating
  • 100 g VIVANI Dark Chocolate Coating
  • 1 tsp bourbon vanilla sugar
  • 50 g finely ground hazelnuts or almonds
  • 50 g cinnamon sugar or vanilla sugar

Preparation

Use a handheld whisk to cream the butter and icing sugar together.

Melt the chocolate coating in a bain-marie. Add the melted chocolate, vanilla sugar and nuts to the butter cream and mix well.

Leave to cool for around half an hour.

Roll the mixture into little balls in your hands and dip them in the sugar. Can be stored in the fridge for up to three weeks.

Download: Recipe „Truffles à la Monique“


 


White Chocolate Cheesecake

White Chocolate Cheesecake

Ingredients

BASE
  • 300 g wholegrain chocolate cookies
  • 110 g butter

CREAM CHEESE TOPPING
  • 200 g VIVANI White Chocolate with Vanilla
  • 150 g crème fraîche or double cream
  • 600 g cream cheese
  • 100 g icing sugar
  • some butter
  • 25 g VIVANI Hot Chocolate (or grated chocolate)

30 minutes preparation time
6 hours cooling time

PREPARATION

Put the cookies in a freezer bag and crush them with a rolling pin until they resemble crumbs. Melt the butter in a pan. Mix the melted butter with the cookie crumbs. Spread the mixture evenly onto the base of a well-greased springform tin.

Chop up the chocolate with a knife. Heat the crème fraîche with the pieces of chocolate in a bowl in a bain-marie over a low heat and stir until smooth. Leave it to cool for a while.
Whisk the cream cheese and the sieved icing sugar in a second bowl until the mixture resembles a smooth cream. Stir the chocolate mixture into the cream cheese mixture.

TSpread the cream cheese topping over the cookie base. Cover the cheesecake and leave it to chill in the refrigerator for approximately 6 hours.
Remove the tin from the cake. Decorate the cake with Hot Chocolate chipping.

Download: Recipe „White Chocolate Cheesecake“


 


Almond Bites

Almond Bites

INGREDIENTS

  • 250 g VIVANI Chocolate Coating
  • 100 g chopped almonds
  • 100 g dried apricots
  • 15 minutes preparation time

PREPARATION

Line a baking tray with baking parchment. Roast the chopped almonds in a pan until they are light brown, stirring continously. As soon as they start to brown, remove them from the pan. Cut the dried fruit into small pieces. Chop the VIVANI Chocolate Coating into small pieces and melt in a bain-marie overa low heat. Stir the chopped almonds and dried fruit into the melted chocolate. Use two teaspoons to place small heaps of the mixture onto the baking parchment. Store in a cold place for a while.

NB

  • These sweet snacks taste even better, if they have been kept in a cold place for a few days – if they haven’t already been eaten by then!
  • Almond bites make a great personal gift to take to parties or movie nights...
  • Chocolate is melted in a bain-marie to avoid it burning when it is heated. Heat some water in a pan, but don’t let it boil. Place a heat-resistant bowl inside, ensuring that no water can get into the bowl. Put the chocolate pieces in the bowl. Whilst the chocolate is melting, stir from time to time. Under no circumstances must any water reach the chocolate, otherwise it will become lumpy and solidify. Even a damp wooden spoon can cause the chocolate to harden.
  • Milk chocolate or dark chocolate coatings, as well as other high-quality chocolate such as VIVANI White Chocolate with Vanilla, can be used. There is no limit to the number of fruit combinations that you can try!

Here are some of our tried and tested combinations
Dark Chocolate coating with dried apricots
Dark Chocolate coating with candied ginger
Milk Chocolate coating with figs
Milk Chocolate coating with raisins
Vanilla White Chocolate with candied orange peel
Vanilla White Chocolate with dried cranberries, cape gooseberries and cherries

Download: Recipe „Almond Bites“

The VIVANI team hopes you enjoy preparing and sharing these delicious treats!