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Recipes

Chocolate Barns Virtually Sugar Free Milk Chocolate

Recipes

Replace your regular chocolate with Chocolate Barns Virtually Sugar Free Milk Chocolate, and easily cut down by as much as 20% on sugar. Without adapting the recipe, and while still enjoying a lovely smooth and creamy taste. All you have to do is simply swap your regular milk or dark chocolate with Chocolate Barns Virtually Sugar Free Milk Chocolate in your recipes.

 

Chocolate Brownies

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Makes 16 large brownies

Reduces the sugar by -20% using Chocolate Barns Virtually Sugar Free Milk Chocolate

Ingredients

  • 250 g unsalted butter
  • 300 g Chocolate Barns Virtually Sugar Free Milk Chocolate
  • 200 g eggs (4 large eggs)
  • 250 g caster sugar
  • 80 g plain flour
  • 65g cocoa powder 

Method

  1. Preheat oven to 160°C and prepare a 23 cm square tin by lining with baking paper.
  2. Melt the Chocolate Barns Virtually Sugar Free Chocolate and butter together gently, be careful not to burn the chocolate. Once well combined, allow to cool.
  3. In a separate bowl, whisk together the eggs and caster sugar to a high foam. Next gently stir in the now cooled melted chocolate and butter mixture.
  4. Sieve the flour and cocoa powder into the the batter.
  5. Pour the batter into the prepared baking tin. Bake at 160°C for 35 to 40 minutes.
  6. Allow to cool. Pipe on or drizzle 10 g of cupcake frosting in a spaghetti fashion or enjoy as they are.

Almond and Hazelnut Cupcakes

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Makes 12 cupcakes

Reduces sugar by -23% in the cakes and -27% in the frosting by using Chocolate Barns Virtually Sugar Free Milk Chocolate

Cupcakes

Ingredients

  • 70g butter
  • 150g Chocolate Barns Virtually Sugar Free Milk Chocolate
  • 120g brown sugar
  • 100g eggs
  • 220g ground almonds
  • 55g roasted and chopped hazelnuts
  • 40g plain flour
  • 50g whole milk

Method

  1. Preheat the oven to 180°C and line a cupcake tray with cupcake cases.
  2. Melt the Chocolate Barns Virtually Sugar Free Chocolate and butter together gently, be careful not to burn the chocolate. Once well combined, allow to cool.
  3. In a separate bowl, whisk together the brown sugar and eggs. Next stir in the cooled chocolate and butter mixture.
  4. Stir in the ground almonds, roasted and chopped hazelnuts and plain flour. Next stir in the whole milk.
  5. Divide the batter into cupcake cases (fill halfway only) and bake for 12-15 minutes at 180°C
  6. Meanwhile, make the cupcake frosting (see below)
Cupcake Frosting

Ingredients

  • 50g whole milk
  • 100g whipping cream
  • 150g Chocolate Barns Virtually Sugar Free Milk Chocolate
  • 100g unsalted butter
  • 75g icing sugar
  • 25g cocoa powder

Method

  1. Combine the whole milk and whipping cream in a pan, bring to the boil, then cool to 80°C (use a thermometer)
  2. Next, stir in the Chocolate Barns Virtually Sugar Free Milk Chocolate until well combined to make the ganache. Allow to set overnight.
  3. The next day, cream together the butter, icing sugar and cocoa powder in a separate bowl. Next, fold this mixture into the set ganache.
  4. Pipe or drizzle about 35g of the frosting on top of each cupcake. Enjoy.

Banana, Peanut and Chia Seed Truffle

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Makes 30-40 truffles

Reduces sugar by -21% by using Chocolate Barns Virtually Sugar Free Milk Chocolate 

Ingredients

  • 100 g banana chips
  • 100 g peanut butter OR WOW butter crunchy (100% nut free ‘peanut’ butter replacer)
  • 30 g chia seeds
  • 100 g dates
  • 40g Chocolate Barns Virtually Sugar Free Milk Chocolate (plus extra to enrobe each truffle in)
  • Gold metallic powder (food grade)

Method

  1. Blend the banana chips, peanut butter, chia seeds and dates to form a paste using a high-quality blender.
  2. Stir in the melted Chocolate Barns Virtually Sugar Free Milk Chocolate.
  3. Roll into 28 even sized balls.
  4. Enrobe the individual energy truffles with pre-tempered Chocolate Barns Virtually Sugar Free Milk Chocolate
  5. Now decorate as desired. Decoration suggestion: immediately press a transfer or texture sheet onto the chocolate while it's still wet. Allow chocolate to crystallise at 12°C for at least 2 hours before removing the transfer and structure sheet decoration.

Mini Chocolate Eggs Filled with Baileys Ganache

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Makes 2 plates of eggs (72 eggs)

Reduces sugar by -31% by using Chocolate Barns Virtually Sugar Free Milk Chocolate

Ingredients

  • 125g caster sugar
  • 225g whipping cream
  • 350g Chocolate Barns Virtually Sugar Free Milk Chocolate
  • 65g Baileys

Method

  1. Dry caramelise the sugar.
  2. When the sugar is golden brown, slowly add the warmed whipping cream to create the caramel.
  3. Pour the caramel onto the chocolate and emulsify. Allow to cool a little before adding the baileys to form the baileys ganache,
  4. Assembly: 
    1. Decorate mini Easter egg moulds using creative powders. 
    2. Shell mini Easter egg moulds with Chocolate Barns Virtually Sugar Free Milk Chocolate.
    3. Fill with Baileys ganache to the very top of the shell, scraping off any excess to leave a flat surface.
    4. Whilst the filling is still soft, snap two moulds together to form complete eggs.
    5. Secure the two moulds together, using masking tape or cling film.
    6. Place in the fridge for 2 hours (±16°C) before de-moulding.

Mall Easter Eggs Filled With Cinnamon and Star Anise Ganache

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Makes 2 plates of eggs, 50 eggs total. 

Reduces sugar by -47% using Chocolate Barns Virtually Sugar Free Milk Chocolate

Ingredients

  • 350g whipping cream
  • 40g glucose
  • 2 cinnamon sticks
  • 2 star anise
  • 450g Chocolate Barns Virtually Sugar Free Milk Chocolate

Method

  1. Place the spices, whipping cream and glucose together and bring to the boil. Once boiled, cover and allow to infuse for 5-10 minutes.
  2. Remove the spices from the cream then pour over the chocolate and emulsify to form the ganache.
  3. Assembly:
    1. Decorate 4 cm Easter egg moulds using cocoa butter colours.
    2. Shell 4 cm Easter egg moulds with Chocolate Barns Virtually Sugar Free Milk Chocolate. Fill with cinnamon and star anise ganache.
    3. Once the ganache has set, pipe tempered chocolate over the first four lines of the mould. Place a pre-cut piece of guitar sheet onto the chocolate and scrape over it. Remove any excess chocolate from around the sides of the mould.
    4. Place in the fridge for 2 hours before removing the guitar sheet and de-moulding the eggs. 

Eggless Chocolate Chip Banana Bread

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Reduces sugar by -20% by using Chocolate Barns Virtually Sugar Free Milk Chocolate

Ingredients

  • 4 large ripe / black bananas
  • 70g vegetable oil
  • 100g brown sugar
  • 225g plain flour
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 3 tsp mixed spice (or cinnamon)
  • 150g Chocolate Barns Virtually Sugar Free Milk Chocolate

Method

  1. Pre-heat oven to 200°C and line a loaf tin with baking paper (alternatively grease the tin).
  2. Mash 3 of the 4 bananas with a fork, then mix in the oil and sugar to form the wet mixture.
  3. In a separate bowl combine the flour, baking powder, bicarbonate of soda and mixed spice/ cinnamon. Add this dry mixture into the wet mixture.
  4. Mix in the chocolate buttons then tip into a loaf tin. Slice the remaining banana in half lengthways and place on top. Bake in the oven for 20 minutes. 
  5. After 20 minutes, cover the cake with foil if it is browning on top, then return to the oven for a further 20 minutes or until a skewer comes out clean.
  6. Leave to cool in the tin. Slice at time of eating to preserve freshness.