Chocolate pencils

The basic ingredient in these is chocolate and they can be made in all sorts of colours and flavours.

Creation by Edwin Prins, Banketbakkerij Prins, Alblasserdam, the Netherlands.

Makes 600g.

Chocolate pencils

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dark chocolate



orange-flavoured chocolate



Dulcey chocolate (32%)

Preparation method

  • Temper the chocolate by heating two thirds in a bain-marie to a maximum of 45 ° C. Then add the remaining chocolate and keep stirring to a temperature of 31 to 32 ° C.
  • Use a mold to shape the tempered chocolate into pencils.

Serving suggestions

  • Guests can use a pencil sharpener to sharpen the chocolate pencils themselves.
  • As a topping on a dessert.
  • Served alongside coffee in a pencil tin.

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