Fundamental: Natural or Cocoa Muffins Technique by Veliche™ Gourmet

Fundamentals for daily use

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Veliche™ Gourmet is happy to share some basic fundamentals of bakery, pastry and confectionery with you. These fundamentals are meant to inspire you and help you work with our chocolate in a way that saves time and delivers the best possible result. This guide offers our first selection of balanced applications, based on our complete range of highly workable couverture chocolates, inclusions, cocoa products (butter, powder) and service products, such as the tasty Hazelnut Praliné 65%. As your committed partner, we provide direct access to our products, and our passionate team is always happy to support you.

Warm up milk with butter at approximately 50°C, then pour onto the sugar to melt. Add eggs and egg white, mix thoroughly and add in flour, cocoa powder and baking powder. Next, add chocolate drops or chunks. Fill 3/4 cup, spray some grease on the top of the mixture and bake at 190°C approximately for 13 min in a convection oven.

Chef’s tip
You can combine chocolate and dry fruit, or chocolate and nuts. You can use the same topping as decoration. Depending on the size of your muffins, you can decide to use chocolate drops or chunks.

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