DRIED APRICOTS CHOCOLATE COOKIES

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Click to see the step by step recipe! : DRIED APRICOTS CHOCOLATE COOKIES

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MOIST CHOCOLATE CUPCAKES

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cupcakes

Click to see the step by step recipe! : MOIST CHOCOLATE CUPCAKES

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CHOCOLATE COOKIES

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step by step

Click to see the step by step recipe! : CHOCOLATE COOKIES

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CREAM CHEESE CHOCOLATE CHIPS BANANA BREAD

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Click to see the step by step recipe! :

CREAM CHEESE CHOCOLATE CHIPS BANANA BREAD

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CHOCOLATE MUFFINS

chocolate muffins

CHOCOLATE MUFFINS

chocolate muffins

CHOCOLATE MUFFINS

Click to see the step by step recipe! : CHOCOLATE MUFFINS

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TWO-COLORED COOKIES

Two-colored cookies

Two-colored cookies

BISCUITS BICOLORES / TWO-COLORED COOKIES / GALLETAS BICOLORES

VERRINE DE GRENADE ET YAOURT / POMEGRANATE YOGHURT DESSERT / COPA DE GRANADA Y YOGUR

Pomegranate Yoghurt Dessert

Pomegranate Yoghurt Dessert

Recette / Recipe / Receta:

VERRINE DE GRENADE ET YAOURT / POMEGRANATE YOGHURT DESSERT / COPA DE GRANADA Y YOGUR

CHOCOLATE BITES

Petites bouchées au chocolatPetites bouchées au chocolat

INGRÉDIENTS / INGREDIENTS / INGREDIENTES

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200 g de chocolat noir (ou blanc) / 200 g dark chocolate (or white) / 200 g de chocolate negro (o blanco)

Vermicelles colorées,bonbons ou amandes…/ Colored sprinkles, candies or almonds… / Confites de colores, caramelos o almendras…

PRÉPARATION / HOW TO / ELABORACIÓN:

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Déposer quelques bonbons et vermicelles colorées au fond de chaque caissette de cupcake
Put some candies and colored sprinkles in each cupcake liner
Poner algunos caramelos y confites de colores en cada capsula para cupcake

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Faire fondre le chocolat au bain-marie
Melt the chocolate in a bain marie
Derretir el chocolate a baño maría

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Verser le chocolat fondu par dessus les bonbons et vermicelles colorées
Pour melted chocolate over the candies and colored sprinkles
Verter el chocolate derretido sobre los caramelos y confites de colores

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Mettre au frigo pendant une heure ou plus
Place in the fridge for one hour or more
Colocar en la nevera durante una hora o más

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Hope you’ll enjoy

Autres recettes au chocolat / Other chocolate recipes / Otras recetas con chocolate:

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MENDIANTS AU CHOCOLAT / CHOCOLATE MENDIANTS

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BROWNIES

Inspiration : Bocadillos de chocolate blanco

Merci de votre visite / Thank you for your visit / Gracias por su visita…

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JAM CAKE WITH CHOCOLATE GANACHE

GÂTEAU À LA CONFITURE

INGRÉDIENTS / INGREDIENTS / INGREDIENTES

LE GÂTEAU / THE CAKE / EL PASTEL

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400 g de farine tout usage / 400 g all-purpose flour / 400 g de harina común
1 cuillère à café de bicarbonate de soude / 1 teaspoon baking soda / 1 cucharadita de bicarbonato de sodio
1 cuillère à café de cannelle moulue / 1 teaspoon ground cinnamon / 1 cucharadita de canela molida
1 cuillère à café de sel / 1 teaspoon salt / 1 cucharadita de sal
360 g de confiture (de votre choix) / 360 g jam (of your choice) / 360 g mermelada (de su elección)
170 ml de lait + ½ cuillère à soupe de jus de citron, à température ambiante / 170 ml milk + ½ tablespoon lemon juice, at room temperature / 170 ml de leche + ½ cucharada de zumo de limón, a temperatura ambiente
170 g de beurre non salé, à température ambiante / 170 g unsalted butter, at room temperature / 170 g de mantequilla sin sal, a temperatura ambiente
240 g de sucre en poudre / 240 g caster sugar / 240 g de azúcar en polvo
4 œufs, à température ambiante / 4 eggs, at room temperature / 4 huevos, a temperatura ambiente

LE GLAÇAGE / THE GLAZE / EL GLASEADO

GANACHE DE CHOCOLAT SANS CRÈME / CHOCOLATE GANACHE WITHOUT CREAM / GANACHE DE CHOCOLATE SIN CREMA

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160 g chocolat noir / 160 g dark chocolat / 160 g chocolate oscuro
60 ml de lait / 60 ml milk / 60 ml de leche
20 g de beurre non salé / 20 g unsalted butter / 20 g de mantequilla sin sal

60 g d’amandes grillées / 60 g almonds, toasted / 60 g de almendras tostadas

PRÉPARATION / HOW TO / ELABORACIÓN

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