Pâte à tartiner chocolat maison

An easy to make and wonderfully delicious chocolate spread!

This is the first time I make it, and it came out delicious. Make sure you use high quality butter, and high quality chocolate. I used dark chocolate with a 70% cacao content. I did not use any hazelnuts, but you can add three tablespoons of hazelnut paste at the end to make the spread similar to Nutella.

I am so happy I made it as I can finally say goodbye to all the chocolate spreads filled with palm oil available in the market, and satisfy my eight year old’s son craving for chocolate to spread on crêpes, waffles, pancakes and bread at breakfast and sometimes… at dinner!


1- Melt in bain-marie, 250 gr of chocolate with 150 gr of butter. Make sure the mix has an even consistency.


2- Pour the chocolate mixture into 300 ml of sweet condensed milk. Mix thoroughly.
3- Place in a jar and close once it has cooled slightly. It’s ready!

Note: It stays up to three weeks. No need to place it in the fridge unless you make a lot. 


Apple and blueberry cake

What you prepare when you have a special friend coming over. It is delicious and the aroma while it bakes is simply delightful!


1- Melt 40 gr of high quality butter and set aside.
2- Wash, peel and cut in very thin slices four large apples (I like to use golden apples).
3- In a large bowl, whisk two eggs with 90 gr of brown sugar.
4- Once it is all incorporated and the colour slightly lighter, incorporate the melted butter. Whisk and then add 120 gr of sifted flour, and finally 80 ml of cold whole milk. Mix well.
5- With a spatula, mix in the apple slices.


6- In a prepared baking pan (lined with butter and flour), place half the apple mix, top with a cup of blueberries, then add the rest of the apple mix.
7- Sprinkle with brown sugar and bake for 40 minutes in a 180º c. oven.


Chocolat chaud – le vrai!

How to make a real hot chocolate according to my eight year old son.


For one bowl – Always use a bowl if you want the real thing!
1- First, melt in bain marie six squares of high quality dark chocolate (70% cacao or more). Use a nice serving jar.


2- Then, heat up a cup of milk and take it off the fire just as it starts boiling. Do not let it boil.
3- Place the heated milk in the bowl and pour gently the melted chocolate.


Stir and enjoy! He does not add sugar, but some may want to. 

Petite tarte aux pommes

I had some left over pizza dough, so I made this little apple tart. Really easy and delicious!


For the pizza dough see recipe here.

1- Place the dough in a baking pan (slightly buttered and sprinkled with flour), and make some marks with a fork. Let the sides fall as they may.


2- Cut three or four peeled apples in slices and place on the dough. Tuck some of them under the dough that has folded on the edge. (see photo above)
3- Place a few dots of butter and sprinkle with brown sugar.
4- Bake for 25 minutes in a 180ºc. oven.

Let it cool slightly and serve. 

Fondant au chocolat et framboise

My eight year old son loves “Fondant au chocolat” especially when prepared with raspberries. So I make it often and try to vary the recipe from time to time.

Here is one I tried today that is absolutely delicious. You can also make it in individual ramequins (six if you use the proportions listed here) and mix in other fruits such as peach or any type of berries.


1- Before anything prepare the dish (or six individual ramequins) by brushing it with butter and then a little bit of flour or better yet, some 100% pure cacao powder.
2- Melt in bain-marie, 140 gr of high quality chocolate (70% cacao content or more) with 100 gr of high quality butter.
3- Once all is melted, take it out of the bain-marie and mix in 60 gr of brown sugar. Keep mixing until the texture is smooth and cooled slightly.


4- Add one by one four organic eggs, mixing each time thoroughly.
5- Finally, add 60 gr of flour and 40 gr of Maïzena (corn starch).


6- Place the raspberries at the bottom of the baking dish (or ramequins) and pour the chocolate mixture.
7- Bake in a 200º c. oven for 15 minutes for the dish, and 10 minutes for the ramequins.

For more Fondant recipes see: with fruits here  (individual) and here; here for an easy one; à l’Italienne here, and chocolat and olive oil here.