Equinoctial Easter !
For your Easter lunch, why don’t you invite your guests to travel with you to South America’s coasts? I created the Equinoctial powder to magnify all chocolate desserts and transport you to a universe of enchanting fragrances. This blend brings South America and India closer together with vanilla for warmth and cinnamon for intensity, black pepper for wild freshness woody and fruity at once. To finish this feast, you can make a vegan chocolate cream with avocado, very dark chocolate and Equinoctial powder…
This easy recipe will satisfy all kind of appetites. Melt 70g of 70% cocoa chocolate with ½ a teaspoon of Equinoctial powder in a bain-marie. Peel and mash 100g of avocado flesh and pass it through a sieve. Incorporate the warm chocolate while whisking, pour into small ramekins and serve warm. Simple and delicious!
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Succumb to the Equinoctial Powder >>
This easy recipe will satisfy all kind of appetites. Melt 70g of 70% cocoa chocolate with ½ a teaspoon of Equinoctial powder in a bain-marie. Peel and mash 100g of avocado flesh and pass it through a sieve. Incorporate the warm chocolate while whisking, pour into small ramekins and serve warm. Simple and delicious!
Discover our chocolate recipes >>
Succumb to the Equinoctial Powder >>