For die-hard fans
Chocolate recipes
A fudgy cake with a molten center, truffles that melt on your tongue, hot chocolate as thick as in Paris: all our recipes where chocolate takes center stage.
- 28 recipes
- 14 recipes in 30 min or less
- 21 easy recipes
Chocolate favorites
The chocolate recipes made most often on CookinBreak.
The chocolatier's art
Chocolate Truffles
A ganache of dark chocolate and cream, rolled into balls and then in cocoa: truffles take 15 minutes to make, and slip right into a gift box.
See the recipeCakes and desserts
Chocolate cake, Yule log, mousse cake, mousse: for the whole table.
Tips that make the difference
What separates a recipe that works from one that falls flat.
Melt it gently
Over a double boiler or in the microwave in 30-second bursts: above 131°F (55°C), chocolate scorches and turns grainy.
Not a drop of water
A single drop of water in melted chocolate makes it seize: keep your utensils and bowl completely dry.
A 60 to 70% chocolate
For baking, dark chocolate with 60 to 70% cacao gives plenty of flavor without bitterness.
Store it dry
Chocolate keeps best between 59 and 64°F (15 and 18°C), away from humidity, and not in the refrigerator: it would bloom.
Bite-size treats
Cookies, madeleines, muffins, coconut bites: made for nibbling.
Tempering chocolate
For glossy chocolate that snaps cleanly and doesn't bloom (bonbons, bars, decorations): three temperatures to hit.
| Chocolate | Melt at | Cool to, then rewarm to |
|---|---|---|
| Dark | 122 to 131°F (50 to 55°C) | 82 to 84°F (28 to 29°C), then 88 to 90°F (31 to 32°C) |
| Milk | 113 to 122°F (45 to 50°C) | 81 to 82°F (27 to 28°C), then 84 to 86°F (29 to 30°C) |
| White | 113°F (45°C) | 79 to 81°F (26 to 27°C), then 82 to 84°F (28 to 29°C) |
For a mousse, a fudgy cake or a ganache, there's no need to temper: just melt the chocolate gently, over a double boiler or in the microwave in short bursts.
The right chocolate for every recipe?
Dark, milk, couverture, baking chocolate: ask Breaky AI which one to choose, and how to substitute the one you don't have.
“I only have milk chocolate for my fudgy chocolate cake. How should I adapt it?”
All our chocolate recipes
17 recipes, most loved first.
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Your questions
How do I melt chocolate without burning it?
Over a double boiler, without letting the bottom of the bowl touch the simmering water, stirring gently; or in the microwave, at medium power, in 30-second bursts, stirring between each one.
Why did my melted chocolate turn grainy?
It got too hot or came into contact with a drop of water. Whisk in a spoonful of hot cream or neutral oil: it can turn smooth again for a ganache or a sauce.
Which chocolate should I use for baking?
A dark baking chocolate or couverture chocolate, between 55 and 70% cacao. Couverture, which is richer in cocoa butter, is ideal for coatings and bonbons.