Chocolate Recipes
Ecole Chocolat - Chocolate Making School

Wrapping Hand-made Chocolate Recipes
Decorating Chocolate Ganache Recipe
Rolling Chocolate Pistachip Marzipan Recipe
Making Chocolate Marshmallow Recipe
Dipping Chocolate Carmel Recipe
Making Chocolate Nougat Recipe
Piping Chocolate Mendiant Recipe
Chocolate Recipes

We've put together a collection of chocolate recipes we think you'll enjoy. Some are very simple, others may be challenging but the results are worth it. It's always a good time to play with chocolate! Or if you ended up on this page because you were looking for a recipe for making chocolate from dried cocoa beans, check out our Chocolate Making from the Bean program.

Decorating white chocolate truffles


White Chocolate and Coconut Ganache Truffle

White Chocolate and Coconut Ganache Truffles

If you love coconut, this recipe offers a dreamy, creamy confection. Use only coconut milk for a creamier mixture, or add shredded coconut for texture.



Milk Chocolate and Bourbon Truffles

Milk Chocolate and Bourbon Truffles

Chocolate and spirits have a great affinity for each other and in this truffle recipe, Chocolates El Rey uses its milk chocolate with delicious results.



Chocolate Coconut Bar

Chocolate Coconut Bar

William Curley demonstrates his mastery in his new book, Couture Chocolate, with a coconut chocolate bar that's easy to make and irresistibly delicious.



Chocolate Salami

Chocolate Salami

Chantal Coady's chocolate ‘saucisson’ falls between a ganache and rocky road, and can be adapted to suit your taste and the ingredients you have on hand.



Truffle D’epice

Truffle D’epice

The year-end holiday season evokes nostalgia, says Ecole Chocolat grad Elaine Hsieh of EH Chocolatier who developed this holiday chocolate truffle recipe.



Traditional-Ale Truffles

Traditional-Ale Truffles

Paul A.Young is Britain's most lauded chocolatier because of his daring and dazzling flavors such as this recipe using rich, malty London Ale.



Dark Chocolate Gelato with Sea Salt

Dark Chocolate Gelato with Sea Salt

This recipe for chocolate gelato was developed in the Ecole Chocolat kitchens, with coaching from Judy Witts who suggested a bit of crunchy sea salt.



Extra-Bitter Chocolate Swirl Ice Cream

Extra-Bitter Chocolate Swirl Ice Cream

Michael Recchiuti offers this recipe for a fabulous vanilla and chocolate swirl ice cream flavored with real Tahitian vanilla beans, not extract.



Chocolate Rochers

Rochers

A delicious confection that marries the sweet crunch of sugared and roasted almonds with the velvety smoothness of tempered chocolate.



Strawberry Rhubarb White Chocolate Truffles

Strawberry Rhubarb White Chocolate Truffles

Spring means fresher, lighter, more vibrant flavors and in celebration, Ecole Chocolat has conjured a delicious sweet with strawberries and rhubarb.



Medrich House Truffles

Medrich House Truffles 4.0

Alice Medrich, a legend in sweet circles, offers the recipe for the French chocolate truffles that made her instantly famous nearly 40 years ago.



Chocolate Bonbon Recipe

Passion Fruit, Coconut and Cardamom Ganache

In this recipe, Dominique and Cindy Duby combine the zing of passion fruit with the sweetly fragrant flavors of finely ground coconut and cardamom.



Chocolate and Scotch Truffle

Scotch Lover's Chocolate Truffles

We developed this simple method for making delicious truffles, here flavored with Scotch. If you prefer other liquors or liqueurs, go ahead and use them.



Chocolate and Coffee Truffles

Coffee Fanatic Chocolate Truffles

Coffee lovers note! It's easy to make delicious truffles and here we tell you how to use coffee instead of cream to make a dreamy sweet that's lactose-free.



Chocolate S'More Bombs

S'More Bombs

Executive Chef Ben Roche of Moto Restaurant in Chicago has created a tempting little sweet that literally explodes with flavor, texture and outright fun.



Chocolate Popcorn

Chocolate-Covered Caramel Popcorn

”“What could be better? Fresh, salty popcorn and crunchy nuts covered in creamy caramel and then drizzled with chocolate?” We couldn't agree more.



Chocolate Truffle Recipe

Chai Tigers

The sweet, spicy and creamy taste of chai tea is a perfect foil for the rich milk chocolate at the heart of this delicious truffle.



Chocolate Truffle Recipe

Lemon Verbena Ganache

Modern chocolatiers love experimenting with unusual flavour combinations. This recipe takes full advantage of the fragrant herb, lemon verbena.



Chocolate Truffle Recipe

Fresh Chocolate Truffles with Lavender & Fennel

The lavender and fennel flavors are infused into the cream used in the ganache to create this delicious and unusual truffle.



Chocolate Toffee Recipe

Ghirardelli ® English Toffee

Turning sugar into toffee or caramel seems a magical process, but it's one that must be closely monitored. You'll need a candy thermometer.



Chocolate Truffle Recipe

Port Pralines

These exquisite chocolates are flavored with port and require a fair degree of chocolate-making skill as well as some specialty equipment.



Bittersweet Chocolate Truffle Recipe

Bittersweet Truffles with Black Currant Pâte de Fruit

Chocolate and fruit are great partners and here, Dede Wilson offers an easy and delicious way to combine them. Black currant is a European favorite.



Chocolate Almond Truffle Recipe

Boule d'Amande

Fran Bigelow is a North American Grand Dame of fine chocolate. In this easy recipe, she gives you the choice of using tempered chocolate or not.



Chocolate Truffle Recipe

Cranberry White Chocolate Truffles

Home-made cranberry sauce usually tastes better than canned, but the texture might need adjusting – make sure it's finely chopped.



Chocolate Fudge Recipe

Mrs. D's Chocolate Peanut Fudge

Fudge is one of those childhood treats that reserves a special place in the heart of many chocoholics. And Mom's home-made fudge is the best of all.



Chocolate Truffle Recipe

Almond Roca

This classic candy appeals to everyone: chocolate lovers, those who are nuts about almonds, and those who love the buttery crunch of caramel.



Chocolate Truffle Recipe

Pistachio-Kirsch Truffles

This is a sophisticated take on the ubiquitous cherry cordial bonbons. Shelling pistachios will give you fresher product, but it can be a tedious job.



Bittersweet Chocolate Truffle Recipe

Cacao Bean Bittersweet Chocolate Truffles

This recipe calls for Scharffen Berger's products, which are available by mail order or at Whole Foods. Other fine chocolate nibs and bars can be substituted.



Chocolate Truffle Recipe

Dulce de Leche Coffee Truffles

Dulce de leche is a Latin invention, a thick milky caramel that can be addictive, it's so good. Here it combines with coffee to make a luscious little treat.



Chocolate Bark Recipe

Caramelized Cocoa Nib White Chocolate Bark

White chocolate can be too sweet for some, but here, the caramelized crunch of cocoa nibs helps temper the sweetness.



Chocolate Truffle Recipe

Raspberry Wasabi Truffle

The G pectin called for in the recipe here was originally developed and sold by the author, but has since been taken over by chefrubber.com.



Chocolate Bark Recipe

White Chocolate Fruit and Nut Bark

Chocolate nut bark is an easy-to-make and delicious treat that gets even better with the addition of dried fruit and marshmallows. White chocolate looks festive.



Chocolate Truffle Recipe

Orange Truffles

These unusual looking bonbons have a visual texture that is quite appealling. The recipe is geared to professional chocolatiers and makes a large amount.



Chocolate Truffle Recipe

Mocha Truffles

Chocolate lovers are usually also coffee lovers, so this treat combines two of their favorite flavors. Just remember not to eat too many before bedtime!



Chocolate Truffle Recipe

Bourbon Whiskey Truffles

This recipe is just about as easy as it gets and the results are spectacular. If you're not a fan of bourbon, substitute another whiskey or liqueur.



Chocolate Truffle Recipe

Coconut Clusters

You can't get much easier than melting some chocolate and drizzling it over toasted coconut. This is a great addition to a cookie or candy plate.



Chocolate Rocky Road Recipe

Homemade Rocky Road

There are a lot of steps here, so make sure you leave enough time to do the whole recipe. Making your own marsmallows is very popular right now.



Chocolate Coconut Truffle Recipe

Toasted Coconut Truffles

This one's definitely for coconut lovers, what with both coconut milk boosted by shredded toasted coconut. Use only sweetened coconut.



Chocolate Truffle Recipe

Caramel and Walnut Chocolate Lollipops

Valrhona has long been considered one of the finest chocolate makers in Europe. These lollipops are fun as party favors or to include in gift baskets.



Chocolate Truffle Recipe

Dark and Stormies

Fresh ginger and rum flavor the white chocolate centres, adding a delightful tropical note that is complimented by the dark chocolate coating.



Chocolate Brittle Recipe

Pumpkin Seed Nib Brittle

Nut brittles are always a favorite with candy lovers. Here, the inspired use of pumpkin seeds and cocoa nibs gives the brittle a pleasingly light crunch.



Chocolate Truffle Recipe

Candy Cane Truffles

Anything minty is usually welcomed after the full meals typical of the holiday season. The crème de menthe turns the traditional holiday candy cane



Chocolate Truffle Recipe

Strawberry Ginger Truffles

The subtle heat of ginger marries well with the sweet innocence of strawberry in this delightful confection. Be aware, it is a professional recipe.



Chocolate Truffle Recipe

Chocolate Almond Cups

The white almond cups are a variation included at the end of this recipe. The two kinds make for a nice presentation.


Here are chocolate manufacturer and chocolate maker websites that have a section on recipes. Lots of great ideas for ways to use your favorite chocolate.

Askinosie Chocolate

Barry Callebaut

Belcolade

Cacao Barry

Chocolates El Rey

Felchlin Switzerland

Guittard Chocolate Company

ScharffenBerger

Taza Chocolate

TCHO

Valrhona Chocolat

For more chocolate recipes, simply write "chocolate recipes for candy making" in your favorite search engine. You'll find a whole world of recipes out there.

For those new to chocolate work, the following chocolate recipes for filling chocolates and bonbons are quick and simple to make. Use them as a platform to make your own handmade chocolates. Enjoy!

Handmade chocolate truffle center

Ingredients: 

8 oz. (250g) dark* chocolate, finely chopped

1/3 cup (75mL) whipping cream

*Click here if you want to substitute milk or white chocolate

Recipe:

  1. Bring cream just to a boil in a heavy saucepan. Remove from heat.
  2. Beat cream into the chocolate by hand or using a hand-held emulsion blender. Beat until smooth and all chocolate is melted.
  3. Chill in refrigerator until firm (approximately 1-3 hours).
  4. Scrape spoon or melon-ball cutter across surface of mixture; quickly press with fingertips into 1-inch (2.5cm) balls. Freeze well-wrapped in plastic.
  5. Store your handmade chocolates in the refrigerator well-wrapped in plastic for one week or freeze in freezer bags for 1-2 months.
Gianduja - emulsified nuts and chocolate YUM!

Ingredients:

5 oz. (125 g) roasted hazelnuts, peanuts, cashews or almonds

8 oz. (225 g) dark or milk chocolate, finely chopped

Recipe:

  1. Grind the nuts to the consistency of butter. A food processor works well for this. A blender can produce too oily a product as the mixture gets warmed during the blending. 
  2. Melt the chocolate in a double boiler or microwave until just melted but not warm. Remove the pan from the heat.
  3. Mix the melted chocolate into the nut paste until thoroughly combined.
  4. Allow mixture to harden slightly and scoop into balls (it may still be very sticky) or pipe into cups.
  5. Or you can temper the mixture just exactly as you would chocolate and pour onto parchment paper to harden and when cool, cut into desired shapes for dipping in chocolate.
  6. Store your handmade gianduja in refrigerator in a plastic tub for up to 1-2 months.
Praline (nut brittle) center for hand-made chocolates

Ingredients:

1 cup (250 g) nuts, blanched, toasted and still warm

2/3 cup (150 mL) water

2 cups (500 mL) sugar

Recipe:

  1. Bring sugar and water to a boil stirring constantly to dissolve all sugar. Brush down sugar crystals from around edge of pan during this time. 
  2. When syrup boils stop stirring and boil until temperature reaches 320° - 330°F (160° - 165°C). Syrup will be a light caramel color. 
  3. Immediately remove from heat and put bottom of pan in cold water to stop cooking. Add warm nuts, shaking pan carefully to mix quickly.
  4. Pour nuts and syrup onto parchment paper or oiled counter, spreading quickly with a spatula to make a thin layer.
  5. When brittle has cooled, it can be broken into pieces and dipped in chocolate. 
  6. Store your hand-made chocolates in an airtight container immediately as the praline tends to get sticky if left at room temperature.
Chocolatier Resources

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In honor of our 10th Anniversary, Ecole Chocolat is very excited to announce our new book:

Raising the Bar: The Future of Fine Chocolate

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