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HOMEMADE
LINDT CHOCOLATE
RECIPE GIFT GUIDE
from our home to yours
Enjoy our best recipes for homemade chocolate
gifts, including chocolate bark, gourmet truffles
and petits fours. Wrap up your baked chocolate
creations in cellophane bags and finish with ribbon
for a heartfelt, delicious gift.
Happy Holidays!
DARK CHOCOLATE BARK
WITH ALMONDS
INGREDIENTS
•4 bars Lindt Swiss Bittersweet Dark Chocolate, chopped
•1 cup whole almonds
METHOD
•Temper the chocolate
•Add the whole almonds to the chocolate. Stir to combine.
•Spread on a baking tray lined with parchment paper.
•Refrigerate for 5-10 minutes, remove, and let set in a cool place.
•Store in an airtight container, in a cool place.
Y I E L D Approximately 1 1/4lbs of bark.
WHITE CHOCOLATE BARK
WITH PEPPERMINT AND
DARK CHOCOLATE DRIZZLE
INGREDIENTS
•4 bars Lindt Classic Recipe White Chocolate, chopped
•1 cup red & white peppermints, crushed
•1/2 bar Lindt Swiss Bittersweet Chocolate
(for drizzle)
METHOD
•Temper the chocolate.
•Add the crushed mints to the white chocolate. Stir to combine.
•Spread on a baking tray lined with parchment paper.
•Refrigerate for 5-10 minutes, then remove.
•Drizzle tempered dark chocolate over the white bark.
•Let set in a cool place.
•Store in an airtight container, in a cool place.
Y I E L D Approximately 1 1/4lbs of bark.
HOMEMADE
LINDT CHOCOLATE RECIPE GIFT GUIDE
MILK, DARK OR WHITE
CHOCOLATE TRUFFLES
CHOCOLATE PETIT FOURS
INGREDIENTS
•1 1/3 Lindt Excellence 70% Cocoa bars, chopped
•6 Tbsp butter
•3/4 to 1 cup granulated sugar
•3 eggs, slightly beaten
•3 Tbsp flour
•3 Tbsp finely ground almonds
•Petits fours baking forms
GANACHE
•1/4 cup heavy cream
•5oz of your favorite Lindt chocolate bar (Lindt Milk, White or Bittersweet Chocolate), chopped
•1 Tbsp butter, softened
METHOD
•Heat the cream until it just comes to a boil, add the chopped chocolate, and remove the saucepan from the heat.
•Stir or whisk the mixture until the chocolate is completely melted.
•Stir in the butter until the ganache is smooth.
•Put the ganache in a bowl and cover with plastic wrap, ensuring that the plastic makes contact with the entire surface of the ganache.
•Refrigerate overnight or until the ganache is set.
TO FORM BASIC TRUFFLES
•Use a melon baller, small ice cream scoop, teaspoon, or piping bag.
•Roll the ganache in a ball and place on parchment paper.
•Roll finished truffles in your favorite topping.
Some suggestions are: unsweetened cocoa powder, powdered sugar, chocolate shavings, chopped chocolate, toasted nuts or coconut.
Y I E L D Approximately 20 truffles.
INGREDIENTS
METHOD
•Preheat oven to 400°F, and grease the petit fours baking forms.
•Melt the chocolate, butter, and sugar in a double boiler. Remove from heat.
•Add the eggs, flour and almonds. Stir until combined.
•Fill the petits fours molds 3/4 of the way and, before baking, decorate with ingredients such as candied orange peel, candied fruits, chopped nuts, fresh pear cubes, raspberries, lemon or
orange pulp.
•Bake for 10 minutes.
Y I E L D Approximately one dozen.