Lindt 70% Dark Cooking Chocolate Bar 200g

Enrich your desserts with the finest chocolate created by the Lindt Master Chocolatiers.

Intensely flavoured dark cooking chocolate, for a touch of sophistication

France

Store in a cool and dry place.

Melting Instructions:
Place in a heatproof bowl over a shallow saucepan of water. Stir until melted.

Chocolate Fondant
Serves: 4-6
15 minutes
7-8 minutes
Ingredients:
200g Lindt 70% Dark Cooking Chocolate, 70g butter, 35g sugar, 2 eggs, pinch of salt, 20g plain flour
1. Preheat oven to 200C (180C Fan).
2. Grease moulds or ramekins to avoid sticking.
3. Gently melt together the butter and chocolate.
4. In a mixing bowl whisk the eggs, sugar and salt until light and pale.
5. Mix a little of the chocolate mixture into the egg mixture to bring up the temperature and then fold in the rest.
6. Sift in the flour and gently fold until combined.
7. Divide mixture into the moulds and place into the oven.
8. Cook for 7-8 minutes. The cake should be firm on top but remain soft in the centre.
9. Rest for 3 minutes before turning out on a plate. Serve immediately.

Hob - From Ambient. Break the chocolate into pieces and place into a heat-proof bowl, which will fit tightly into the rim of a saucepan. Bring approximately 5cm of water to a gentle simmer in the saucepan. Place the bowl with the chocolate on top of the saucepan. Frequently stir the chocolate until melted, then remove from the saucepan.; Microwave - From Ambient. Ideal for smaller quantities of chocolate. Break the chocolate into pieces and place in a microwave-proof bowl. Melt the chocolate in short intervals of approximately 15-20 seconds on medium-high power and stir after every interval until the chocolate is melted.

Chocolate Fondant
Serves: 4-6
15 minutes
7-8 minutes

Ingredients:
180g Lindt 70% Dark Cooking Chocolate, 70g butter, 35g sugar, 2 eggs, pinch of salt, 20g plain flour

1. Preheat oven to 200C (180C Fan).
2. Grease moulds or ramekins to avoid sticking.
3. Gently melt together the butter and chocolate.
4. In a mixing bowl whisk the eggs, sugar and salt until light and pale.
5. Mix a little of the chocolate mixture into the egg mixture to bring up the temperature and then fold in the rest.
6. Sift in the flour and gently fold until combined.
7. Divide mixture into the moulds and place into the oven.
8. Cook for 7-8 minutes. The cake should be firm on top but remain soft in the centre.
9. Rest for 3 minutes before turning out on a plate. Serve immediately.

Flow Wrap

Packing - Recyclable

Full Product Name:
70% Cocoa dark cooking chocolate

Storage:
Store in a cool and dry place.

Origin:
Manufactured in France

Lindt

Enrich your desserts with the finest chocolate created by the Lindt Master Chocolatiers.

Discover more recipes at www.lindt.com

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www.lindt.com

Lindt & Sprngli (UK) Ltd.
4 New Square
Feltham
Middlesex
TW14 8HA
United Kingdom

Lindt & Sprngli (UK) Ltd.
4 New Square
Feltham
Middlesex
TW14 8HA
United Kingdom

Republic of Ireland:
PO Box 13038,
Dublin 18