Belgian Dark Chocolate Drops
Belgian bake stable chocolate in drops (7500/Kg)
Fundamental: Natural or Cocoa Muffins
Recipe by
François Galtier
François Galtier
Ingredients
Process
Warm up milk with butter to approximately 50°C, then pour onto the sugar to melt. Add egg, mix thoroughly and add in flour, cocoa powder and the baking powder. Next, add chocolate drops. Fill 3/4 cup, spray some grease on the top of each muffin and bake at 190°C during approximately 13 minutes in a ventilated oven.
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Chef’s Tip
You can combine chocolate with dried fruits or nuts. You can use the
same topping as decoration. Depending on the size of your muffins,
you could use either chocolate drops or chunks.
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