World Chocolate Day: Resistance is in vain…

As American actress Mariska Hargitay once said, “Chocolate is the first luxury. It’s got so much in it – the delight of the moment, childhood memories and that smiling feeling of getting a reward for being good!”

What makes it everyone’s favorite is not just its taste, but also its versatility. So forget about worrying about calories and indulge in chocolate delights:

Chocolate fondant



350g chopped chocolate

400g condensed milk

2 tablespoons melted salted butter

1/4 cup chopped walnuts (optional)


– Transfer the chopped chocolate to a heatproof bowl and melt it completely in the microwave or double boiler.

– Once the chocolate is completely melted, add the condensed milk and the butter.

– Mix everything with a spatula. After mixing, add the nuts.

– Transfer the mixture to a properly lined 6 x 6 inch square pan and let sit in the fridge for 1-2 hours.

– Once it has set, take the fudge out of the pan and cut it into even pieces using a sharp knife.

– Dust with cocoa powder and your chocolate fondant is ready to serve.

– By Rachita Seth, Founder-Owner, SugarPlum by Rachita

chocolate bloodbath



chocolate brownies

Chocolate biscuit

Hot chocolate sauce

Chocolate mousse

Chocolate ice cream

gooey chocolate

Whipped cream, chocolate sauce, white chocolate sauce and nuts for garnish


– Place the brownie, sponge cake and hot chocolate sauce in the serving bowl (or bowl) and heat it in the microwave.

– Complete with chocolate mousse, chocolate ice cream and dark chocolate.

– Garnish with whipped cream, chocolate sauce, white chocolate sauce and nuts, and serve.

– By Shamsul Wahid, Group Executive Chef, Impresario Handmade Restaurants

Biscoff Chocolate Crunchy Milkshake



1 cup whole milk

1 tablespoon Biscoff spread

2 Biscoff cookies

50g dark chocolate

1 cup of ice cubes


– Chop the dark chocolate.

– Heat the milk and pour it over the chopped chocolate and leave to stand for a minute.

– Stir to combine and let cool completely.

– Add the chocolate milk and the rest of the ingredients to a blender and blend on high power for 30 seconds to a minute.

– Pour into a glass of your choice. Garnish with a little chocolate and Biscoff spread and serve chilled.

– By Jasreen Kaur, Co-Founder, Chandigarh Bakery

Bon Bon Salted Caramel



500g Callebaut milk chocolate

150g cream

10g butter

100g sugar

4g sea salt

20g cocoa butter

3-4 g of metal dust


– Take a saucepan, add the sugar and caramelize it over medium heat.

– Once caramelized, add the cream and mix well. Add 200 g of milk chocolate to this mixture.

– When the mixture is at room temperature, add the softened butter and the fleur de sel. Mix well.

– Melt 300 g of milk chocolate and temper it.

– Take a chocolate mold, coat it with metal dust and airbrush cocoa butter and let it sit until dry.

– Pour the tempered chocolate into the mold and remove the excess. Leave to stand until the chocolate sets.

– Add the salted butter caramel ganache using a piping bag.

– Pour in the melted chocolate and clean off any excess.

– Leave to rest for 3 to 4 hours then unmold.

– By Rahul Chahar, Pastry Chef, Vivanta

Chocolate cake



1 3/4 cup all-purpose flour

3/4 cup unsweetened cocoa powder

1 1/2 teaspoon baking powder

1 1/2 teaspoon baking soda

1 teaspoon of salt

2 cups white granulated sugar

2 large eggs

1 cup milk

1/2 cup vegetable oil

2 teaspoons vanilla extract

1 cup boiling water


– Preheat the oven to 350°F. Lightly grease a round baking tin with butter and line the bottom with parchment paper.

– Sift together the flour, cocoa, baking powder, baking soda and salt in a large bowl. Whisk the sugar. Add eggs, milk, oil and vanilla extract.

– Whisk well to mix until there are no more lumps. Pour boiling water into the dough. Mix well.

– Pour the batter into the cake pan and bake for 30-35 minutes or until a toothpick comes out clean.

– Allow to cool completely. Add chocolate buttercream frosting/ganache/marshmallow fluff or other frosting of your choice and serve.

– By Niloufer S, a home baker


    Subhashree Nanda is a senior content producer. She edits for HT City, Punjab, J&K-Himachal and Hindustan Times Haryana News Office. She occasionally writes about lifestyle, culture, etc.
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