Chocolateluxury Recipes
CHOCOLATE BILLIONAIRES
Everyone raves about these chocolate and caramel candies. I received the recipe from a friend while living in Texas. When we moved, I made sure this recipe made the trip with me! -June Humphrey, Strongsville, Ohio
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 2 pounds.
Number Of Ingredients 6
Steps:
- Line 2 baking sheets with waxed paper; grease the paper and set aside. In a large heavy saucepan, combine the caramels and water; cook and stir over low heat until smooth. Stir in pecans and cereal until coated. Drop by teaspoonfuls onto prepared pans. Refrigerate for 10 minutes or until firm., Meanwhile, in a microwave, melt chocolate chips and shortening; stir until smooth. Dip candy into chocolate, coating all sides; allow excess to drip off. Place on prepared pans. Refrigerate until set. Store in an airtight container.
Nutrition Facts : Calories 172 calories, Fat 10g fat (4g saturated fat), Cholesterol 4mg cholesterol, Sodium 51mg sodium, Carbohydrate 20g carbohydrate (17g sugars, Fiber 1g fiber), Protein 2g protein.
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- Godiva. Fine Belgian chocolate begins and ends with Godiva. Founded in 1926 by Joseph Draps, a master chocolatier, Godiva prides itself on elegant packaging and quality ingredients.
- Hotel Chocolat. Hotel Chocolat first opened its doors in 2004 in Watford. The British chocolatier has reinvented traditional chocolate products by selling it in their iconic curvy giant slabs.
- Prestat. One of London’s oldest chocolate shops, Prestat in Piccadilly is a haven of ‘posh’ treats. They are particularly well-known for their unusual chocolate and fruit combinations, like their Yuzu Sake Truffles.
- Lindt & Sprugli. Swiss chocolatier Lindt, has long been a family favourite, saved for only the very best occasions. Their Lindor milk truffles see perfectly round chocolate shells filled with an irresistibly smooth centre that melts in the mouth.
- Guylian. Another Belgian favourite is Guylian, famous for its iconic chocolate sea shells and sea horses. These are made with 100 per cent pure cocoa butter, and a hazelnut praline filling made from caramelised and roasted hazelnuts.
- Artisan du Chocolat. London’s Artisan du Chocolat was created by the Irish-origin Gerard Coleman in 2000. Their luxury chocolate bars range from 100 per cent chocolate, to almond milk, to black cardamom.
- Montezuma. Founded in 2000 by former lawyers, Helen and Simon Pattison, Montezuma’s hand-made luxury chocolates are sheer pleasure on a plate. The family chocolatiers are acclaimed for their innovative chocolate making and quirky packaging.
- Bettys. Bettys and Taylors of Harrogate are famous for their Northern tea rooms that ooze elegance and sophistication. Their specialised luxury chocolate collections are nothing short of civilised perfection.
- Maison Pierre Marcolini. Pierre Marcolini takes inspiration from ‘mixing unexpected flavours’ from different cultures across the world. A self-proclaimed visionary, Pierre from Brussels has reinvented the chocolate making process by selecting the cocoa beans he uses himself.
- Fifth Dimension. Bringing a sensory experience to chocolate tasting, Fifth Dimension mixes flavour and texture together. The chocolatiers use unusual flavours taken from various parts of the world, like soy caramel from Hong Kong and lemon chutney from Nadiad.
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- Richart. The French know how to make good chocolate, and French chocolatier Richart knows how to make it better than most. Since starting their business in 1925, the Richart family have won the Ruban Bleu (the most prestigious honor a confectioner can obtain) a record seven times.
- Patchi. Lebanese chocolate company Patchi was founded in the 1970s, and today enjoys a reputation as one of the best luxury chocolate brands in the world.
- Valrhona. Chocolates don’t get much more luxurious than those that come out of French brand Valrhona’s kitchen in the Rhone Valley. Beans are meticulously sourced from plantations in the Caribbean and South America before being blended to create a unique flavor profile.
- Teuscher. 70 years ago, Dolf Teuscher established his namesake chocolatier in a small town in the Swiss Alps. Determined to make the finest chocolates in the country, he hunted down the very best ingredients he could find, using them to practice and perfect the recipes that now serve as the foundation for the 100 plus varieties of chocolates made each day in the Teuscher kitchens.
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- Godiva. As desiblitz.com says, fine Belgian chocolate begins and ends with Godiva. Established almost 100 years ago by chocolatier Joseph Draps, Godiva has earned a reputation for producing high-quality, luxury chocolates with an attainable price tag.
- Vosges Haut-Chocolat. Katrina Markoff takes the art of chocolate making very seriously indeed. Having learned everything there is to know about French confectionery at Le Cordon Bleu in Paris, she founded the Chicago-based chocolatier Vosges Haut-Chocolat in 1998, quickly developing a reputation for her quirky use of ingredients and superb flavor profiles.
- Jacques Torres Chocolate. If you want to try some of the very finest gourmet chocolates in New York, don’t miss a visit to Jacques Torres Chocolate. Legendary French pastry chef and chocolatier Jacques Torres specializes in handcrafted, fresh chocolates that deserve to be savored, not devoured.
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- Richard Donnelly Fine Chocolates. As nationalgeographic.com says, Richard Donnelly Fine Chocolates is nothing if not unusual. Not content with making the same kind of chocolates as everyone else, they like to mix Belgian and French chocolate with ingredients like lavender, chipotle, saffron, cardamom, and Earl Grey tea.
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