We love celebrating LOVE around here. Join us on Sunday February 13th at our farmers markets to indulge the sense in our Valentine specials.
The Chocolate Bouchon, a decadent, flourless chocolate cake, made with premium French Valrhona Chocolate, that will literally melt in your mouth.
Baguette et Chocolat, a twist to the traditional baguette without compromising the consistent crunch on the outside while soft and chewy on the inside, only levelled up with premium chocolate. Who knew there could be anything better than a warm, freshly baked baguette - our baker Sam did =)
Lastly, a special surprise from our sweet baker Sam, in true French fashion - you won’t want to miss it. You can say chocolate is one of his love language.
If you can not make it, no big deal, we’ve got you covered. Below is a recipe to enjoy for yourself or share with your Valentine.
Chocolate Cake with Salted Butter Caramel
What You’ll Need
Bundt cake flexipan
Piping bag /pastry bag
Ingredients
Salted Butter Caramel
120 g (4.23 oz) sugar
60 g (2.11 oz) heavy cream
70 g (2.47 oz) salted butter
Instructions
- Heat sugar in a pot until it becomes caramelized.
- Remove pot from heat and pour in the cream. Mix to combine.
- Add the butter in chunks.
- Pour Caramel into a piping bag. Pipe 2cm of caramel into each flexipan.
- Freeze.
- Pop the caramels and set aside.
Chocolate Pound Cake
What You'll Need
Bundt cake flexipan
Ingredients
240 g (8.46 oz) butter
300 g (10.58 oz) dark chocolate 70%, chopped
150 g (5.29 oz) baking flour
300 g (10.58 oz) eggs
300 g (10.58 oz) sugar
Instructions
- Melt the butter and pour onto chopped dark chocolate. Whisk until fully combined.
- Add the flour.
- Whisk the egg and sugar. Combine with chocolate.
- Pour into pipe bag and pipe into the bundt cake molds. Leave space in the middle to add in frozen caramels.
- Bake at 170 degrees celsius (338 degrees Fahrenheit) for 20 mins.
- Let cool then unmold
- Dust with icing sugar.
Bon Appétit!
Let us know how it turned out for you!
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