If there’s one day you can enjoy chocolate without any guilt, it’s World Chocolate Day. Celebrated on 7th July, the annual event is believed to mark the introduction of chocolate in Europe all the way back in 1550. To make this occasion truly special, we’ve gathered a collection of scrumptious chocolate recipes from top Indian chefs, bakers, and chocolatiers that will satisfy even the most discerning chocoholics. Whether you’re a seasoned baker or a novice in the kitchen, these recipes are designed to inspire and delight your taste buds. So, put on your apron, gather your ingredients, and prepare to indulge in a celebration of chocolate like never before.

1. Fantasie Health Logs by Zeba Kohli

Zeba Kohli of Fantasie Fine Chocolate: Makes: 20 to 22 logs (½ KG)

– Size approximately 3 inches x ¾ inch each log.

Time required: 1 hour

Ingredients:

Dark chocolate 300gms

Muesli 150gms

Raisins 25gms

Roasted Almond slices 25gms

Method:

Melt the dark chocolate in a double boiler. Temper it & put it in a bowl. Add the muesli, raisins and roasted Almond slices to the melted chocolate mix it gently with a spatula. Pour this mixture into small deep tray.

Smooth it on the Top to give it a finished look. Put into a refrigerator for approximately 25 minutes. Remove & slice into logs.

Arrange nicely on a serving tray. Serve with tea or coffee.

Options:

You can add pumpkin seeds, sunflower seeds and flax seeds.

2. Creamy White Chocolate Babaganoush by Chef Anees Khan

Chef Anees Khan, Founder of Star Anise Patisserie, Colaba:

Prep Time: 30 minutes

Serving Size: Serves 2-3 persons

Ingredients List:

1 Large Eggplant (Brinjal)

2-3 pods Garlic peeled & chopped

½ Pc Green chillies chopped

5 gms Fresh coriander chopped

5 gms Chopped parsley

1 Pc Medium onion chopped

1 Pc Chopped tomato (No seeds)

30 ml Extra virgin olive oil

½ Pc Lemon juice

15 ml Tahini

5 gms Fresh cumin powder

20 gms Melted white chocolate

20 gms Pomegranate

To taste Salt & pepper

To garnish Paprika

To garnish White chocolate flakes

Method:

– Rub oil on the eggplant and poke all over with a sharp knife or a fork

– Roast the eggplant on gas until the interior is very tender throughout and the skin is collapsing, about 10 to 15 minutes (this might take longer if you are using 1 large eggplant).

– Set the eggplant aside to cool for a few minutes. Flip the eggplants over and scoop out the flesh with a large spoon, leaving the skin behind.

– Remove excess moisture and any leftover skin from the eggplant

– Chop and mash the egg plant. Add the garlic, lemon juice, extra virgin olive oil, tahini, parsley, onion, tomato, coriander, green chillies, cumin powder, pomegranate, and the melted white chocolate. Mix well until creamy

– Garnish with extra virgin olive oil, chopped parsley, paprika and white chocolate flakes

– Serve the creamy white chocolate babaganoush with lavash, pita bread and some freshly cut carrots and cucumber.

3. Chocolate Brownie by Chef Monirul Sekh and Khokan Molla

Chef Monirul Sekh and Khokan Molla, Kokum Bar and Lounge:

Ingredients:

AMUL BUTTER 300 GM

MORDE DARK COMPOUND CHOCOLATE 600 GM

MAIDA 350 GM

CORN FLOUR 70 GM

COCO POWDER 84 GM

TATA SALT 2 GM

WATER 320 GM

SUGAR 760 GM

ESSENSE VANILLA 3 DROP

CURD 220 GM

Method:

Add 300 GM butter in a bowl

Add Morde dark compound chocolate 600 GM

Add 350 GM Maida and 70 GM Corn flour

Mix well

Add Coco powder 84GM

Add pinch of salt 2GM

Add 320GM water and stir

Add 760 GM Sugar

Add 3 Drops vanilla essence

Add Curd 220GM

4. Dark Chocolate Truffle by Chef Vidushi Sharma

Chef Vidushi Sharma, Pastry Chef and owner of Mensho Tokyo:

Ingredients:

200g dark chocolate (54%)

120g heavy cream

10ml rum

5gm butter

Cocoa powder for dusting

Method:

• Start with melting the dark chocolate.

• Gently heat the cream but be careful not to boil it.

• Gently combine the two by adding the cream in three parts.

• Once the ganache has cooled, combine it with the butter and rum and spread it on a baking sheet lined with parchment paper.

• Once the ganache has set, take about 20g of it and roll it by hand.

• Set the truffles in the fridge for another 30 Minutes.

• Dust in cocoa powder and serve immediately.

5. Baked Chocolate Torte by Chef Bhaskar Chakraborty

Chef Bhaskar Chakraborty, Executive Pastry Chef, JW Marriott Kolkata:

Ingredients:

● 8 ounces dark chocolate, finely chopped

● 1 cup unsalted butter

● 1 and 1/4 cups granulated sugar

● 6 large eggs

● 1 teaspoon vanilla extract

● 1/4 cup all-purpose flour

● Pinch of salt

For the ganache glaze:

● 4 ounces dark chocolate, finely chopped

● 1/2 cup heavy cream

● 2 tablespoons unsalted butter

For serving (optional):

● Powdered sugar

● Fresh berries

● Whipped cream

Recipe: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.

In a heatproof bowl, combine the finely chopped dark chocolate and unsalted butter. Place the bowl over a saucepan of simmering water, making sure the bottom of the bowl does not touch the water. Stir the chocolate and butter occasionally until melted and smooth. Remove from heat and set aside to cool slightly.

In a large mixing bowl, whisk together the granulated sugar, eggs, and vanilla extract until well combined.

Gradually pour the melted chocolate mixture into the egg mixture, whisking continuously until fully incorporated. Sift in the all-purpose flour and add a pinch of salt. Gently fold the flour into the chocolate batter until just combined. Be careful not to overmix. Pour the batter into the prepared cake pan, spreading it evenly.

Bake in the preheated oven for about 35-40 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. The torte should have a slightly cracked top and a fudgy texture. Remove the torte from the oven and let it cool in the pan for 10-15 minutes. Then, carefully transfer it to a wire rack to cool completely. Once cooled, you can dust the torte with powdered sugar for a simple finish. Alternatively, you can frost or glaze the torte with your choice of frosting, ganache, or whipped cream.

Slice and serve the chocolate torte at room temperature. It pairs well with fresh berries, a scoop of ice cream, or a drizzle of chocolate sauce.

For the ganache glaze:

Chop the dark chocolate into fine pieces. The finer the chocolate, the easier it will melt.

In a small saucepan, heat the heavy cream over medium heat until it starts to simmer.

Do not let it come to a boil. Remove the saucepan from the heat and add the finely chopped dark chocolate to the cream. Let it sit for a minute to allow the heat to melt the chocolate.

Stir the mixture with a spatula or whisk until the chocolate is completely melted and the mixture is smooth and glossy. Add the unsalted butter to the chocolate mixture and continue stirring until the butter is fully incorporated. The butter will give the ganache a creamy and velvety texture.

Let the ganache cool for a few minutes at room temperature. If you want to speed up the cooling process, you can place it in the refrigerator for about 15-20 minutes. Stir occasionally to ensure it cools evenly. Once the ganache has cooled and thickened slightly, it is ready to serve. You can pour it into individual serving dishes or use it as a glaze or frosting for cakes, cupcakes, or pastries.

If desired, you can dust the top of the ganache with powdered sugar for an elegant touch. Additionally, you can garnish with fresh berries, such as raspberries or strawberries, and a dollop of whipped cream.