Chocolate Recipes

from our chocolate recipe collection

Palet d'Or

Recipe by: Chocolat Weiss Laboratory

From: Chocolat Weiss


  • 700g cream fleurette** or whipping cream
  • 150g corn syrup
  • 100g sweetener (sorbitol)
  • 750g 70% semisweet chocolate
  • 250g 85% bittersweet chocolate
  • 300g of butter
  • 450g dark chocolate for coating


Bring the cream, sweetener, corn syrup and butter to a boil.

Melt the chocolates in the microwave oven.

Then pour all the ingredients into the mixer.

Mix thoroughly to homogenize.

Leave to temper at 32°C then poach in the Palets Or piping machine.

Coat with dark chocolate.

Decorate with powder and polyurethane leaves.

To obtain an ideal ganache texture it is recommended to use a food processor.

** NOTE : Crème fleurette is a lighter, more liquid version of crème fraîche.