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We love that the recipe is very simple with very few ingredients. The dough is a mix of sunflower seeds, quinoa flakes, cacao and medjool dates, and it’s easy to work with. It’s a different dough than you might expect for cookies, but it works really well.

April 23, 2019

This Florentine recipe uses sunflower, pumpkin, and hemp seeds to replace the nuts, cocoa butter and maple syrup in place of the butter and honey, rice flour instead of wheat, and of course, Amore di Mona couverture chocolat speciale.

March 15, 2019

With Spring just around the corner we are sharing Hana of Nirvana Cakery's budding love inspired Rose Cardamom Chocolate Mousse Recipe.

March 11, 2019

The base is a chocolate sponge cake which is covered with smooth chocolate ganache and then topped with sour cherry jelly and decorated with fresh cherries and edible flowers.

March 9, 2019

Thank you, Hana for creating this gorgeous and delicious Blackberry Chocolate Savarin with our Amore di Mona couverture chocolat speciale.

This Savarin is a delectable plant-based dessert fit for a dinner party.

The base layer is a lovely moist chocolate sponge cake adap...

March 8, 2019

Panforte is a chewy Italian dessert containing fruits and nuts dating back to 13th century. Traditionally, the dried fruits, nuts and spices are mixed together with flour, sugar and honey and then baked in a shallow pan. To make this recipe vegan, gluten-free and nut-f...

March 7, 2019

VEGAN GLUTEN-FREE CHOCOLATE BISCOTTI INGREDIENTS 140g brown rice flour (1 cup) 30g tapioca flour (1/4 cup) 70g sunflower seeds (1/2 cup) ½tsp baking powder pinch sea salt ¾ orange, zest 60ml maple syrup (1/4 cup) 2tbsp ground flaxseed + 6tbsp water 50g Amore di Mona bu...

March 6, 2019

Thank you to Hana from Nirvana Cakery, for developing another delicious, vegan, and allergen free version of a classic recipe using our Gourmet Dark Chocolate Bulk Bar.

I think I’ve finally done it, the perfect gluten-free vegan chocolate cake! Moist, light, delicious,...

March 5, 2019

We asked Hana, of Nirvana Cakery to create a chocolate crème brûlée that was vegan and common allergen free using our Amore di Mona Bulk Bar.  She did, and it's so simple.

March 4, 2019

We have asked Hana, at Nirvana Cakery, to create a vegan and gluten-free adaptation of traditional Bavarois using our Amore di Mona Gourmet Dark Chocolate.

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