(Serves 4) Heat 750ml whole milk. Melt 6 tablespoons of Dolfin chocolate shavings over a high heat (9 tablespoons for Milk & Dark and Milk Caramel shavings). Whisk throughout. Serve hot and frothy.
(Serves 4) Melt 90g Dolfin chocolate shavings. Gently fold in 3 egg yolks and 3 egg whites whisked to stiff peaks. Refrigerate for 2 hours before serving.
Melt-in-the-mouth chocolate cake
(Serves 6) Melt 180g Dolfin chocolate shavings and 100g butter in the microwave. Add 60g caster sugar, 2 eggs and 70g flour. Mix well. Grease and flour the tin and pour in the mixture. Bake at 180°C for approximately 15 minutes in a preheated oven. Leave to cool, then remove from the tin.
(Serves 6) Preheat the oven to 180°C. Melt 100g butter and 250g Dolfin chocolate. Whisk 4 whole eggs in a mixer with 150g caster sugar until they form a creamy mousse. Gently mix the melted chocolate with the egg/sugar mousse. Stir in 100g flour. Pour the mixture into greased, floured ramekins. Cook for 8 to 12 minutes for a melting centre.
Chocolate fondant with caramel centre
(Serves 6) Preheat the oven to 180°C. Melt 100g butter and 250g Dolfin chocolate. Whisk 4 whole eggs in a mixer with 150g caster sugar until they form a creamy mousse. Gently mix the melted chocolate with the egg/sugar mousse. Stir in 100g flour. Pour the mixture into greased and floured ramekins, make a hole in the centre and add caramel milk shavings. Cook for 8 to 12 minutes for a melting centre.
Melt 300g Dolfin chocolate shavings and 1 tablespoon of milk in a saucepan over a low heat. Stir in the saucepan until smooth. Add 100g butter and mix. Stir in 2 egg yolks one at a time and 4cl single cream. Whisk in 125g icing sugar. Pour the mixture into a mixing bowl and leave in a cool place for at least 2 hours. When the mixture is very firm, shape it into small balls and roll them in crushed shavings. Keep refrigerated until ready to eat.
Put 15 to 20g butter in a large cup with 50 to 60g Dolfin chocolate shavings. Heat in the microwave for between 45 seconds and 1 minute, depending on the power of your oven. Gently blend with a fork and add 20g sugar and 1 egg. Add 2cl of milk and stir until smooth. Add 15 to 20g flour, a pinch of salt and mix. Return to the microwave for 45 seconds for a cake that is still slightly runny.
(Serves 6) Bring 40cl water to a simmer for 3 minutes with 80g caster sugar, stirring off the heat. Add 100g Dolfin 60% cocoa chocolate shavings, mix and then add 10cl single cream, 60g 77% cocoa chocolate shavings and a little vanilla. Leave to cool. Pour into an ice cream maker and blend for 3-4 hours.