Valentine's Day Chocolates & Gifts

Valentine’s Day: Make hearts race with our Valentine’s Day chocolate gifts. Beautiful, delicious romantic chocolates gifts delivered by hand, because it's Valentine’s Day

chocolates for romantics

Add to cart

treasure gift box

min-_chocolate_treasure_box
g
holds 4 chocolate pralines
Add to cart
  • Description
holds 4 chocolate pralines

Cream Coloured Chocolate Box

 
Add to cart
  • Description
 

New cream coloured chocolate box

holds (140 G) 8 assorted Belgian
chocolate pralines.

comes with a rose ornament

mini black corporate

g
holds 2 medium sized pralines with assorted flavours
Add to cart
  • Description
  • Related Products
holds 2 medium sized pralines with assorted flavours

the colour ribbon comes in red or white

box size: 5 x 5 x 5 cm

Pillow chocolates

pillow chocolates xl
g
2 chocolate hearts wrapped in a pillow shaped box
Add to cart
  • Description
2 chocolate hearts wrapped in a pillow shaped box

2 chocolates per box. Comes in a set of two boxes.


Make it @ home

Café-Chocolat

A creation of

Louis Briffaerts

and Godelieve De Vliegher

Patisserie Wittamer Brussels

 

 

christmas recipe

Chocolate mousse

Ingredients Preparation
125 g whipped cream
70 g invert sugar
125 g egg yolks
Make custard.
450 g dark chocolate Sieve the custard and pour over the chocolate. Mix cold to approximately 45-50°C.
600 g semi-whipped cream Add and carefully fold in.

Coffee jelly frosting

Ingredients Preparation
500 g coffee
150 g sugar
Boil together.
4 gelatine leaves Soak and add when the mixture has cooled down to 60°C.
Freeze Demarle mould and pour a layer of frosting on the inside.

Mascarpone mousse

Ingredients Preparation
500 g mascarpone Whisk.
100 g sugar
100 g egg yolks
150 g crème café latte (Fugar)
Mix in.
500 g whipped cream Whisk and mix.
4 gelatine leaves Soak and add when the mixture has cooled down to 60°C.
Spread copiously over the jelly and place in freezer again.

Alba biscuit

 

Ingredients Preparation

300 g egg yolks
225 g egg whites

Whisk.

750 g broyage

Add and mix.

225 g flour

Sieve and mix.

675 g egg whites
225 g sugar

Whisk until peaks form and fold into the batter.

Weigh 550 g of dough and spread on a 40x60 cm baking sheet. Bake at 180°C. Then drizzle the baked biscuit with 18° coffee.