Directions
- Temper the Puracé 36% Dark Milk Chocolate as shown on the back of the envelope. - Whip the sugar with the eggs until you get a pale colored mixture. - Sift together the flour, salt and baking powder. - Melt the butter and mix it with the milk and the vanilla extract. - Mix the tempered liquid chocolate first with the sugar-eggs mixture, then with the milk-butter mixture and finally with the dry ingredients. - Pour the mixture in 12 muffin molds. - Bake at 350oF for 30 minutes.
Recipes by Chef Juan fernando Quintero