International Chocolate Day: the best recipes to pay tribute to this irresistible ingredient

Every September 13th is celebrated the International Chocolate Daya date that seeks to pay tribute to one of the most versatile and appreciated ingredients in the world, which was established in France in 1995 to commemorate it alongside two key figures.

This is the British writer Roald Dahlauthor of the famous work Charlie and the Chocolate Factorywho immortalized chocolate in literature, and the American businessman Milton Hersheyfounder of The Hershey Chocolate Companywho revolutionized the industry by making it accessible to everyone.

To celebrate this special date, Boulanthe artisan bakery which combines European tradition with modern techniques to create high quality products, joins the celebration by inviting chocolate fans to visit its four locations and enjoy some of its creations Most notable: macaroons, brownies, puddings, pain au chocolat and alfajores.

The secret behind the unrivalled flavour of Boûlan products lies in the careful selection of inputs, highlighting the use of Belgian chocolatewhich gives a unique and sophisticated touch to each of its preparations.

“In Argentinachocolate occupies a special place, associated with moments of enjoyment, with the awakening of the senses. Its flavour evokes memories of childhood, shared moments and loved ones,” they say. Diego Muscatchef Boûlanger and founder with his brother Leander de Boulanand added that for them chocolate “represents the possibility of playing with flavors and textures, always seeking to create products unforgettable for our customers.”

That’s why this year Boûlan wants to share Two classic recipes and dear, perfect for those looking to celebrate this day with the best chocolate: a delicious Brownie extra moist with nuts, and the best Chocolate alfajor with dulce de leche:

Chocolate Alfajores with Dulce de Leche Recipe by Boûlan

CHOCOLATE AND DDL BOULAN ALFAJOR.jpg

Boûcat’s alfajores have a great filling of pastry dulce de leche and a semi-sweet chocolate coating.

Boulan

Ingredients for the dough:

• 360 grams of 0000 flour
• 198 grams of refined fat
• 90 grams of white sugar
• 45 grams of whole milk
• 9 grams of cocoa powder
• 7 grams of baking powder
• 4 grams of fine salt
• 2.4 grams of vanilla essence

Ingredients for the filling and the coating:

• 1,500 grams of pastry dulce de leche
• 500 grams of semi-sweet dark chocolate

Procedure:

1. Place the refined fat and sugar in a mixer and beat until creamy and airy. At the same time, sift the flour, cocoa, baking powder and salt.
2. Add the milk to the fat and sugar mixture, while continuing to beat. Add the sifted dry ingredients to the mixture and blend in the mixer at low speed for two minutes. Spread the dough on the cling film, wrap it and refrigerate it for one hour.
3. Remove the dough from the refrigerator, level it and stretch it with a rolling pin on a floured work surface. Then cut it into 4 cm diameter circles to form the lids of the alfajores. Place them on a baking tray lined with baking paper. Preheat the oven to 165ºC and bake for six minutes, then allow to cool to room temperature.
4. For the filling, use a pastry bag to fill one of the aljafor shells with dulce de leche and place the remaining filling to give it the shape of an alfajor. Let the alfajores rest in the refrigerator for 24 hours.
5. Separately, melt the semi-sweet chocolate at 30°C. Dip each alfajor manually and let the excess chocolate drain off by gravity. Let them cool until the chocolate hardens.

Chocolate Brownie Recipe by Boûlan

BROWNIE BOULAN OK.jpg

This recipe makes a brownie that is super moist on the inside.

Boulan

Ingredients:

• 600 grams of sugar
• 6 eggs
• 300 grams of semi-sweet dark chocolate
• 300 grams of 0000 flour
• 200 grams of butterfly nuts
• 1.6 grams of vanilla essence

Procedure:

1. Melt the semi-sweet dark chocolate with butter in a bain-marie until you obtain a smooth and homogeneous mixture. At the same time, in a large bowl, beat the eggs with the sugar until the mixture reaches the white point, that is, it is foamy and has doubled its volume.
2. On the other hand, sift the 0000 flour and set aside. Meanwhile, chop the butterfly nuts into small pieces. Grease a baking tray, cover it with foil and grease the foil again.
3. Fold the melted chocolate mixture into the egg and sugar mixture using a mixer on low speed until well combined. Add the sifted flour, mixing gently until everything is incorporated. Fold the chopped nuts into the batter until evenly distributed.
4. If necessary, refrigerate the dough for up to 24 hours before baking. Preheat the oven to 165°C. Pour the dough into the prepared baking pan and bake at 165°C for 22 minutes.
5. Allow the brownie to cool to room temperature on the counter. Then, unmold it by turning it upside down onto another baking sheet. Finally, cut the brownie into 7.5 cm x 8 cm squares.

Benefits of eating chocolate

In addition to being a pleasure For the senses, chocolate also provides important health benefits. When it contains a high percentage of cocoa, it becomes a highly nutritious food. Among its Main advantages It stands out: improves the blood flow and helps regulate the blood pressureis a powerful ally against the free radicalscontributing to cellular protection, elevates the good cholesterol in blood, improves the brain functions and, for many people, it decreases the migraines.

How to choose a good chocolate

It is important when choosing, to opt for one with high percentage of cocoaideally higher than 70% as this intensifies its flavour. It is also key to look at the texture and the glow: A quality chocolate is smooth and has a shiny appearance. And, of course, the scent: A good chocolate has an intense cocoa scent.

The story behind Boûlan

Since I was a child, Diego Muscat He was always attracted to cooking and inherited her grandmother’s handwritten recipes. This family passion He got stronger and while he was in high school, he studied gastronomy at Alicia Berger’s school and at the IAG. However, she felt the need to specialize in what handcraftedespecially in bread. He traveled to Italy and France to learn the secrets of the sourdough technique, still unknown in Argentina.

Back in the country, he rediscovered with his brother the recipe bookand they wondered why not continue the dream of their great-grandfather and grandmother. They decided to capitalize on everything they had learned and traveled for two years through Europe, Asia and the United States, visiting more than 40 cities and 100 bakeries.

Macaron Boulan.png

Boûlan was born from a family tradition of love for gastronomy.

Boulan

With all these experiences, they realized that in Argentina the artisanal bakery model they imagined did not exist: one that offered quality products and a complete sensory experience. Thus Boûlan was bornIn 2013 they opened their first location at Ugarteche 3045, followed in 2014 by the second at Sinclair 3196, and finally, a virtual store.

In Boulan They are convinced that the best product can only be born from the best raw materials, that is why they use chocolate of Belgian originseeds from different parts of the world, sea ​​salt in flakes from Patagonia in some of their breads, extra virgin olive oil from Mendoza, in order to preserve the quality and flavor irresistible of each of its products.