Our hot truffle chocolate from the snacking range named the "Hot Truffle Chocolate" appeared in the January 2020 edition of the German magazine "Creativ Verpacken". A monthly magazine specialized in the world of packaging, design and marketing. … Lire la suite
- 23/01/2020WINTER FANCY FOOD SHOW
At the beginning of this week, Chocolat Mathez participated in the Winter Fancy Food Show. During 3 days at the Moscone Center in San Francisco, we presented the new Snackings and especially the "The French Taste" bags. We will be present for the Summer … Lire la suite
FONDANT CHOCOLATE & Sweetened chestnut cream Melt for this autumnal cake recipe, which combines the flavors of chocolate with chestnut cream. Incredibly mellow , this dessert will surely become one of your classic dessert ! ingredients 400g … Lire la suite
250g of plain Mathez’ Truffles
120g of pumpkin
1 tablespoon hazelnut "purée"
70g of brown sugar
40g of chestnut flour
1 pinch of salt
First peel the pumpkin, cut it in half to remove the seeds from the middle, then cut it into cubes. Cook the pieces in steam or boiling (unsalted) water for about 15 minutes (your knife must pass through the cubes without resistance).
After the pumpkin is cooked, mash it into a puree and set aside.
Preheat your oven to 180°C.
Melt the chocolate in the microwave or water bath.
In a bowl or salad bowl, beat the eggs first.
In a bowl, mix the pumpkin puree with the hazelnut puree, sugar, beaten eggs and salt. When everything is homogeneous, add the melted chocolate and then the flour.
Pour the dough into a round or square buttered and floured mould (not necessary for silicone moulds) and bake for 20 minutes.
Enjoy warm at the end of the oven or cold, with a scoop of ice cream, sprinkled with icing sugar or even with a custard !
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