Recent Posts

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.

June 27, 2019

The semifreddo is a combination of decadent chocolate and smooth coffee. This creamy ice cream is the perfect dessert to indulge in this season

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.

April 5, 2019

Chocolate Bunnies, part of the Easter Tradition since the 1800s, originated in Germany.  They came to the United States with German immigrants and became more popular after Robert Strohecker used a 5' tall Chocolate Bunny as an Easter promotion in his Pennsylvania drug...

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,...

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