With Piura Porcelana Chef’s chocolate buttons
Bright Dark Chocolate
Perfect for cooking & baking! Flavours of lime, raspberry and pecan divulge the secrets of an Ultra Rare white cacao–nature’s delicious mistake–we found along Peru’s coastal desert and habitat of hundreds of captivating butterflies.Add to cart
Chocolate muffins with caramel sauce
100 g soft butter
160 g extrafine, white baking sugar
2 unit eggs
150 g Piura Porcelana chocolate, melted
200 g of flour
1 ts baking powder
1 tbs soda
1 p of salt
100 g Piura Porcelana chocolate buttons, chopped
200 g sour cream
100 g of chopped walnuts
150 ml Milk, as needed, about 100-200 ml
1 ts vanilla extract
140 g of cream
50 g butter
150 g of sugar
0.5 ts Fleur de Sel
Preheat oven to 180 ° top and bottom heat. Design muffin tin with paper cups.
Beat soft butter with sugar with the electric stirrer until frothy.
Melt 150 g of Piura Porcelana chocolate over the water in a bowl. Make sure that no water and no steam comes into contact with the chocolate. Remove from heat and let slightly cool down.
Stir the eggs under the butter one by one until a homogeneous mass is obtained. Then stir in the melted chocolate.
Mix flour, salt, baking soda and soda in a bowl.
Sift flour mixture over the butter-chocolate mixture. Add sour cream and vanilla extract. Stir with blender, then add enough milk to make a thick dough.
Then fold in the chopped chocolate and the chopped nuts. Put into the molds and bake for about 15-20 minutes. When you’re not sure, make the rod test. If no more dough sticks to the stick, the muffins are ready baked. Remove from the oven and allow to cool slightly.
For the caramel sauce, heat the cream with butter until the butter has melted.
In another pot / coated pan, melt the sugar at medium temperature. That takes time. Do not stir, just pans the pot until a golden brown mass is formed. Then remove the caramel from the heat immediately. Mix with the butter-cream mixture, stir in salt. If the sugar hardens, bring to a boil again until it has completely dissolved again. Then fill into vials or glasses using a funnel.
Take the muffins out of the mold. Sprinkle with some caramel sauce, chopped walnuts, chopped chocolate and Fleur de Sel and enjoy while still lukewarm. This is matched by berries of the season.
Piura Porcelana Chef’s chocolate buttons
Bright Dark Chocolate
Perfect for cooking & baking! Flavours of lime, raspberry and pecan divulge the secrets of an Ultra Rare white cacao–nature’s delicious mistake–we found along Peru’s coastal desert and habitat of hundreds of captivating butterflies.
- 200 g
- Cacao percentage
- Bean Origin
- Peruvian Nacional
- Price (100g)
Direct-trade cacao beans*, cacao butter*, raw cane sugar* (*certified organic)
Average Nutritional Values
EN Piura Porcelana 75% ORGANIC DARK CHOCOLATE NUTRITION FACTS Per 100g Energy: 2440 kJ / 583 kcal Fat: 46g Thereof Saturated fat: 28g Carbohydrate: 42g Thereof Sugars: 24g Dietary Fibre: 12g Protein: 8g Salt: 0,03g Iron: 13mg