Recipes

With this recipe you can enjoy at home with your loved ones the best Venezuelan cocoa with one of the first preparations of chocolate desserts that were made in Venezuela.

This delicious combination of sweet flavors, taken from Armando Scannone's blue book, will suit you perfectly by following his famous method step by step, which makes it impossible not to look good on you.

This delicious recipe, with which you can enjoy the flavor of the best cocoa in our country, is very simple to make, and is the ideal snack to accompany a cup of tea or coffee.

Enjoy the pure taste of dark chocolate made with Venezuelan cacao with this simple and delicious recipe from France.

This popular recipe, which in many Venezuelan homes is prepared with leftover taps from several days, could not miss its chocolate version.

To the traditional Tres Leches cake recipe that Venezuelans love so much, a dark chocolate bar 55% cocoa for Savoy desserts was added to fill the palate with pure chocolate.

This traditional Venezuelan dessert is so versatile that it is not only delicious combined with auyama, coffee, coconut, pineapple, soursop and corn; with chocolate is to lick your fingers.

This famous book among chefs from all over the world, which gives you the answers to almost all questions about food and its reaction to different culinary processes, could not leave chocolate aside.

In this Puro Chocolate article you will discover the best-known traditional Venezuelan and European desserts made with chocolate that the late Venezuelan gastronome Armando Scannone rescued in his red and blue books of My kitchen, in his own way, "in the manner of Caracas."

In the best pastry style, this is how the chocolate and rum mousse is prepared.

Ingredients

2 tbsp rum, 100g chocolate coating, 50g sugar,
20 g of margarine, 2 eggs, grated coconut (to decorate),
hazelnuts (to decorate), almonds (to decorate).