Serves: 6
Thai mole with Trinitario chocolate
by Pascal Beschle

Ingredients:
4 Chicken breasts
1 Lemongrass stalk
40 g green curry paste
1/2L chicken stock
15g sugar
1 onion chopped finely
1 garlic clove chopped finely
100g peanuts (not roasted)
Pepper
2g Anise seed
2g Coriander seed
2 pieces of Fennel
Raisins (if you like them)
200g Tomatoes (without juice)
150g Beschle Trinitario Chocolate
Preparation
Start by roasting the onions and garlic in a pan together with the sugar and [...]

Asparagus Ivoire aux Amandes
Servings: 4

Ingredients:
400g Fresh Green Asparagus
40g Beschle Ivoire aux amandes

For the vinaigrette
Fresh Lemon
3tbsps Olive oil
Salt
Pepper
Sugar
Preparation time: 10 min
Baking time: 10min

Prepare the asparagus by removing and discarding the tougher ends of the stalks.
Slice the remaining stalks in long, angular slices, keeping the heads in one piece.
Add a little oil to the frying pan on a [...]

CREPES WITH BESCHLE CHOCOLATE SPREAD
By Pascal Beschle

Ingredients:
120 gr flour
pinch of salt
2 teaspoons of sugar
2 eggs
260ml full cream milk
50gr butter
Beschle chocolate spread
Preparation
Start by gently melting the butter and set aside. Then sift the flour and mix with the salt and the sugar. Mix together the milk and the eggs and then pour the mixture slowly into the sifted flour. Whisk the [...]

CHOCOLATE MOUSSE TRIO
by Pascal Beschle

Serves 4
Preparation Time: 10 minutes
Cooling time: 4 hours

Ingredients:
White Ivoire Mousse
140g Beschle Ivoire chocolate
170g cream
Milk Montelimar Mousse
150g Beschle Montelimar chocolate
150g cream
Dark Trinitario Mousse
100g Beschle Trinitario Madagascar Chocolate
220g cream
Preparation:
Prepare each mousse individually and set aside 4 serving glasses for each.
Put the cream into a pan and heat until near boiling point.
Chop the chocolate [...]

Recipe of the month – Chocolate Cake with Rosemary (serves 6)

Preparation time: 10 min
Baking time: 22min

INGREDIENTS:
250gr Butter
250gr Beschle Trinitario Romarin Thym
200gr Sugar
4 Eggs
1 tablespoon of flour
PREPARATION:
Preheat the oven to 190degree Celsius.
Melt the butter and chocolate together in a glass bowl placed over warm water – bain-marie style. Whilst this is melting, separate [...]