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 Hazelnut Tart 

Digestive biscuit – 150 gms
Butter – 60 gms
Daarzel 45% Hazelnut Chocolate – 200 gms
Full Fat Cream – 200 gms
  1. Combine the Digestive biscuits and 40 gms butter in a food processor until well blended
  2.  Press the mixture into a pie tin and Chill for 30 minutes. 
  3. In the meanwhile, chop the chocolate bar into small pieces. 
  4. Heat cream and 20 gms of butter in a saucepan. 
  5. Once the cream starts to form bubbles on the sides of the pan add in the chocolate. 
  6. Keep stirring till the chocolate has melted and combined into the cream. 
  7. Keep this mixture aside for 10 mints till it cool down. 
  8. Pour the chocolate mixture into the tart base and let it chill for at least one hour before serving. 
  9. Garnish with some hazelnuts and cocoa powder while serving.



 Signature Blend Fudge



Condensed Milk - 200gm
AMBRIONA 55% Signature Bled Intense dark Chocolate – 200gm
Butter - 25gm


  1. Pour the condense milk into a heavy bottom pan and heat gently till little bubbles start forming on the edge.
  2. Once the condensed milk has reached a boil remove it from heat and let cool for 3 to 5 minutes or until it temperature cools down to around 50 to 60 degree Celsius.
  3. Now add chopped chocolate into the condensed milk and mix until the chocolate is fully melt and is combined.
  4. Now add butter to this mixture and give it a quick mix.
  5. Pour the mixture into a baking tray and covered it with butter paper. Put the tray in the fridge and let it set for around 3 hours.
  6. Now take the fudge out from fridge cut it into shapes (whichever you prefer) and serve it.

You can garnish with a dusting of cocoa powder.



 Dark Chocolate Mousse

Serves 4


 Ambriona 71% Single Origin Dark Chocolate: 200gms

Full Fat Cream: 100gms

Whipped Cream: 150 gms



  1. Melt the chocolate over a double boiler .
  2. Add the cream and mix through.
  3. Add the whipping cream and mix in folding motions.
  4. Set it for about 30 minutes in the fridge.
  5. Garnish with citrus fruits of your choice.