Decadent Chocolate Waffle Recipe

To all the waffle lovers, we’re happy to share on this #NationalWaffleDay this recipe for Chocolate Waffles. You can enjoy them right away or freeze them for a later time. Either way, these are delicious and they can be made with any type of waffle maker.

You’ll need

– 3.5 oz. (1/2 a 200g bag) of 55% Semi-Sweet Fairtrade Chocolate Baking Drops from Galerie au Chocolat

– 2 tbsp. of butter
– 1 cup of flour
– 1/4 cup of granulated sugar
– 2 tsp. of baking powder
– 1/4 tsp. of salt
– 3/4 cup of milk
– 1/2 cup of sour cream
– 2 beaten eggs
– 1 tsp. of vanilla

Follow the steps:

– Preheat your waffle maker.

– Put the chocolate and butter in a microwave-safe bowl and, on high intensity, melt them. This should take about 1 to 1 minute and 30 seconds. The time may vary from one microwave to another. Remove from the microwave and mix until the chocolate is fully melted and the mix is homogenous.

– In a medium to large size bowl, mix the dry ingredients: flour, granulated sugar, baking powder. Then add the milk, sour cream, eggs and vanilla, mix well.

– Pour in the chocolate mixture and blend well. This preparation makes 8 waffles.

– Use the waffle maker as instructed by the manufacturer.

– Serve the waffles warm and enjoy!

Serving idea: Top your waffles with fresh fruits like strawberries or blueberries. It will brighten your plate.

Sweet and fresh, this is how we like our desserts to be in the summer months. This no bake Chocolate Avocado Mousse is a recipe with only a few ingredients and it can be made in a few minutes. It will surely become a summer favourite!


  • ½ cup 55% Fairtrade semi-Sweet Chocolate Baking Drops melted
  • 2 very ripe avocado
  • ¼ cup cocoa powder
  • ¼ cup almond milk
  • 2 tablespoon maple syrup
  • 2 teaspoons vanilla extract
  • Pinch sea salt
  • Blueberries for topping (optional)


  • In a food processor or high-speed blender, combine all the ingredients, except the blueberries.
  • Blend until smooth and creamy, about 2 minutes.
  • Divide the mousse equally into four bowls or jars.
  • Chill for at least one hour to get a mousse-like consistency.
  • Serve mousse cold with blueberries, if desired.

For cool way to beat the heat try our Frozen Hot Chocolate!


  • 4 ounces of your favourite Galerie au Chocolat chocolate bar, we like to use the Fair-trade Mint Crisp.
  • 1 Tablespoon store-bought hot chocolate powder
  • 2 Tablespoons granulated sugar
  • 1 1/2 cups milk
  • 3-4 cups Ice cubes
  • Whipped Cream for topping, optional


  • Chop the chocolate into small pieces and melt in the microwave on half power, stirring every 20 seconds.
  • Once melted, add hot chocolate powder and sugar, stirring until well blended. Slowly stir in 1/2 cup milk, stirring until smooth. Cool to room temperature.
  • In a blender, add the remaining 1 cup milk, chocolate mixture and ice. Blend well until smooth. Taste and add more ice if you want it thicker, and another spoonful of hot chocolate mix if you’d like it sweeter.
  • Serve immediately, topped with sweetened whipped cream and chocolate curls, if desired.

Keep cool with this simple no churn Chocolate Ice Cream recipe 🍦. All you’ll need is 3 ingredients. Here it goes!

– 1 cup 35% cream

– 1/2 a 300-mL can sweetened condensed milk

– 1 cup of Assorted Pure Chocolates, finely chopped or grated

1) In a bowl, using an electric mixer, whip the cream until soft peaks form, 2 min. to 4 min. Reduce speed to low and beat in sweetened condensed milk until just combined. Mixture should be smooth and fluffy.

2) Beat in finely chopped or grated Assorted Pure Chocolates.

3) Transfer the mixture to an airtight container. Freeze until firm, 6 hours.


Here at Galerie au Chocolat we pride ourselves in being master chocolatiers that offer premium quality Belgian chocolate. We strongly believe that eating chocolate should be an experience that stimulates your senses, provides you with a sweet feeling of well-being and satisfaction.

With premium ingredients comes great care. This is key to keep your secret stash – let’s face it we all have one – fresh and at its best. With that in mind and with the warm weather we are having, we felt it was our duty to provide you with the best way to keep your chocolate cool this summer.

Keep Your Chocolate at the Right Temperature

Chocolate should be kept at a temperature of 16˚ to 18˚. This is usually rather easy to do all-through the year, except for the summer months and especially if you do not have air conditioning. In that case, a basement or cold room can be used. In any case, no matter the season, chocolate should never in direct sunlight, because it will melt, even in the cold weather.

Once Open, Don’t Keep the Package Open

This is an inconvenience only if you haven’t finished your chocolate all in one sitting. Here is a fun fact, due to the fat content, if not properly wrapped, your chocolate will absorb the flavours of the items around it, especially in the fridge. If you are to have some chocolate, here is a tip, only take what you need and close the package right away, don’t open the entire bar. If you want to keep your chocolate in the refrigerator, place it in an easy to open hermetic bag. Just remember, take your chocolate out of the fridge ahead of time to get it back to room temperature before eating.

Respect the Best Before Date

Chocolate can’t go bad. This is not true. Chocolate can go bad. The best before date on the package is there to make sure it is consumed at its best. If you see grey or white spots on your chocolate bar, fear not, it is not mould. It simply means that the cocoa butter has crystallized. This usually happens when there is a big heat variation. You can still eat the chocolate. With these three steps, you are set to keep your chocolate in perfect conditions.

PSST! Did you know you can tell if a chocolate is fresh by its look and sound? A premium chocolate will have a shiny smooth texture. It will also melt at body temperature and will make a cracking sound when you break off a piece. Give this a try next time you try a new type of chocolate.

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