Chocolate and Red Wine Tasting and Filling.
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The world of making fine delicious mouthwatering handmade gourmet Belgium chocolate treats.
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Indulge in the rich, velvety goodness of our Belgian chocolate candy! Made with the finest cocoa and crafted with love. And guess what? To sweeten the deal, here’s an exclusive bonus: the recipe for a delectable Boston Cream Pie using our chocolates! 😍🍰
👩🍳 Dive into our website (www.ChocolateLegacyCo.com) to order your christmas chocolate box or chocolate fix and unlock this mouthwatering recipe! Share your creations using #BelgianChocolateHeaven, #BostonCreamPieDelight, and #IndulgeWith @chocolatelegacy for a chance to win a month’s supply of our luscious treats! 🎉 Don’t forget to comment with your favorite chocolate memory for an extra sprinkle of sweetness! 🌟
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Here’s a classic Boston Cream Pie recipe for you:
Ingredients:
For the Cake:
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup milk
For the Custard Filling:
• 1 1/2 cups whole milk
• 4 large egg yolks
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 1 teaspoon vanilla extract
For the Chocolate Ganache:
• 1/2 cup heavy cream
• 1 cup semi-sweet chocolate chips
Instructions:
1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
2. In a bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Using an electric mixer, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Gradually add the flour mixture to the wet ingredients, alternating with the milk, starting and ending with the flour mixture. Mix until just combined.
5. Divide the batter evenly between the
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Taken Christmas orders now ! DM me for more Information ! 🎄⛄️🎁
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Well,what is thanksgiving without Worlds, best banana pudding by Johnny H. / @chocolatelegacy
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Ingredients
2½ cups heavy whipping cream
3/4 cup confectioners’ sugar
1 tsp vanilla extract
8 oz (1 package) cream cheese, softened
14 oz (1 small can) sweetened condensed milk
5 oz (1 large box) instant banana pudding mix just the dry powder
1 cup 2% or whole milk
11 oz (1 box) Nilla Wafers
About 8 medium bananas, sliced make sure they’re barely ripe - too ripe/soft and they’ll brown faster
Instructions
Lightly grease a 9x13 baking dish with cooking spray; set aside.
In the bowl of a stand mixer, add in the heavy whipping cream, confectioners’ sugar and vanilla extract and, using the whisk attachment, whip until stiff peaks form, about 5-7 minutes. Remove the whipped cream to a separate medium bowl and set aside.
To the wiped out stand mixer bowl, add the cream cheese and, using the same whisk attachment, whip the cream cheese until fluffy, about 30 seconds. Add in the sweetened condensed milk and beat until smooth and no lumps of cream cheese remain, stopping to scrape the bottom and sides of the bowl as needed. Add in the dry pudding mix and mix well, then slowly stream in the milk and mix until fully combined.
Add 2/3 of the whipped cream to the pudding mixture and fold it in gently until fully combined and no whipped cream streaks remain. Set aside.
In your prepared pan, place an even layer of Nilla wafers and top with an even layer of sliced banana coins. Top with half of the pudding mixture and spread evenly. Repeat with another layer of Nilla wafers, followed by another layer of sliced banana coins, and the remaining pudding layer, spreading it evenly. Top with the remaining 1/3 of the whipped cream. Cover and refrigerate at least 8 hours or overnight.
Just before serving, crush any remaining Nilla wafers and sprinkle over the top. Store leftovers covered
The Chocolate Legacy Co. Delicious flavored filled bonbons and truffles. Made with smooth rich Belgium milk, dark, white and ruby chocolate.
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