Poulet au chocolat

Notre recette : Meryem, Elena i Mercè

Temps de préparation: une demi-heure

Cuisson: à la poêle et à la casserole

Ingrédients pour 4 personnes:

2 blancs de poulet, 2 cuillères à soupe d’huile d’olive, 4 carrés de chocolat à la pierre d’Agramunt, une poignée d’amandes grillées (100 grammes), un verre d’eau, sel et poivre.

1- Tout d’abord assaisonnez de sel et de poivre les filets de poulet.

2- Apres, avec de l’huile chaud à la poêle, passez les filets et mettez dans la casserole.

3- Dans l’huile de la poêle versez les amandes et le chocolat râpé. Ajoutez-y l’eau et mixez toute la sauce.

4- Ensuite versez la sauce dans la casserole.

5- Laissez mijoter cinq minutes et laissez reposer.

6- Servez le poulet au chocolat comme plat principal.

Conseil du chef: Achetez le chocolat à la pierre d’Agramunt.  BON APPÉTIT!

Carpaccio du bananas et chocolat

Les chefs: Joana, Marina, Jordi et Oriol
Temps de préparation: 10 minutes
Niveau: facile

Ingrédients pour 2 personnes:

2 bananes
100 gr de chocolat “Jolonch”
1 verre de lait
2 cuillerées de sucre
1 cuillere à cafe de sucre glace
1 cuillere a cafe de “colacao”

Tranchez les bananes en biais et très fin, râpez le chocolat à la pierre, mélangez le chocolat et le lait chaud dans une marmite à feu doux, ensuite mettez le sucre dans la marmite aussí.
Laissez les tranches dans l’assiette, versez le chocolat sur les bananes.
Saupoudrez un peu de sucre glacé et un peu de “colacao” sur l’assiette.
Conseil du chef: Utilisez seulement du chocolat Jolonch

Part 5: Selling the cocoa and turning it into chocolate

Farmer’s cocoa beans are sold in the markets, which are called “buying chats”. All beans are mixed together with those of their neighbors and then are sold to larger traders. Most of them are exported. Families can get benefit across the cocoa sector and this is very important to reduce the famine.
But, how is chocolate produced? At first, the cocoa bean is separated from its shell. Then it is pressed at high temperatures and the result is mixed with milk and sugar for six hours to obtain liquid shining chocolate. The market of the cocoa continues and this is good news for farmers.

Anna Guàrdia
Jordi Franch

THE STORY OF CHOCOLATE 4: The impact of cocoa in local communities

The pumping wells are one of the interventions of the partnership, as its approach is to support the entire cocoa community: farmers, women and children. Wells provide vital water and sanitation apart from being a snapshot of the advance women have made in the community, like plant cocoa and vegetables and sell them to get money.
Moreover, before the wells, children didn’t go to school, as they had to walk 3-4 km to get water to drink and to wash. Currently, they can go by bike. The partnership has also set up a Child’s Rights Club, where children are educated about their rights and responsibilities.

Núria Balcells
Mercè Freixes
Anna Gené
Laia Torres

Chocolate crêpes/ pancakes

Chocolate crêpes

Ingredients for 7 or 8 crêpes:

– 3 eggs

3 eggs

– 300 cc milk

300 cc milk

– 190 g flour


– 1 teaspoon of sugar


– white or dark chocolate

dark chocolate

– butter



1st step: Put 3 eggs, the milk and the sugar in a cooking pot and whip.

2nd step: Add the flour slowly, and this is the  dough.


3rd step: Spread butter on a frying pan or crêpe maker.


4th step: Fill a ladle with dough and pour it into the frying pan or crêpe maker. The dough should be well spread.

5th step: Let the dough for two minutes and turn; after that put the fondant chocolate .

crepde xocolat amb lletcrep de xocolata blanca
6th step:  Fold it twice immediately  in order to get a triangle shape.

crepe fets

Sílvia Ansorena,Antonieta Florensa, Dolors Pont, Luis Zavaleta. 1st L



Chocolate Muffins
Resultado de imagen de muffin de chocolate
In a Bowl:
  1. 125g   Maize/Corn flour
  2. 25g    Chocolate  powder
  3. 1tsp    Baking powder
In a Jug:
  1. egg
  2. 60g sugar
  3. 2tsp oil
  4. 100ml milk
For the icing:
  1. 500g icing sugar
  2. 1/2-1 tsp warm water
  3. 50g chocolate chips
We can add chocolate chips now to make double chocolate muffins.


 Step 1
First, preheat the oven to 160ºC and put the ingredients into the bowl. Mix the corn flour, chocolate powder and baking powder.
Step 2
Mix the egg,milk, oil and sugar together in the jug.
Step 3
Pour the jug ingredients into the bowl (add chocolate chips now to make double chocolate muffins) and mix until combined but still lump.
 Step 4.
Spoon mixture into cake cases and put the tray in the oven at 160ºC for 20 until set and cracked at the top if it’s not quite set put it back in for  10 more minutes.
 Step 5
While cooking, make up some icing by adding the water to the the icing sugar slowly and bit by bit until the consitency of golden syrup. Add more icing sugar or water if needed.
Step 6
Once muffins are done leave them to stand for 5 mins then cover in icing and eat.
Oriol Bonastre,Ester Perelló, Albert Reig, Núria Reñé. 1st L

Three chocolate cake

Three Chocolate Cake


  • 150 gr. of dark chocolate
  • 150 gr. of milk chocolate
  • 150 gr. of white chocolate
  • 150 gr. of sugar or fructose
  • 750 ml. of whipping cream
  • 750 ml. of milk
  • 3 envelopes of curd powder
  • 1 packet of “Maria”biscuits
  • 60 gr. of butter
  • 1 squirt of milk



First or all,
prepare the base: simply crush the biscuits, add melted butter ( in the microwave for 30 seconds) and a squirt of milk. Mix the dough with a spatula until it is uniform and consistent.
We advise  you not to put too much milk, because the dough should be quite thick.

When the dough is ready, extend it on the base of a detachable mould of about 26 cm. diameter with the spatula. It is important to use a removable mould so the cake looks perfect.

When we have a whipped base, we start to prepare the different chocolate layers. We start with black chocolate, it’ s blend with 75 grm. sugar, 250ml. milk, 250 ml. cream and a curd envelope.

Heat up the ingredients in a bowl . We stir the ingredients without  boiling, when the mixture takes consistency , get out of fire and mix a little bit until the blend doesn’t leave vapour and put this on the base delicately.

While the dark chocolate cools down , we prepare the second chocolate layer. We need to cut  150gms. milk chocolate into pieces , 50gms. sugar, 250ml. milk, 250ml. cream and another curd envelope.

Follow the same process as the first layer , but now very delicately in order to put this chocolate on the first base, because we don’t want to break it.

Let it cool . Last layer: prepare the white chocolate; 25gr of
sugar, 250ml milk, 250ml cream, 150g of white chocolate and curd.
Follow the same procedure and, this time, be extremely careful while pouring the mixture on the layer on top.

I advise you to pour slowlyvbut steadily, from the ends.
Let the cake cool in the fridge. It is advisable to cool the cake overnight.

Once the cake is curdled, unmold and decorate with chocolate to make contrast with the white base of the cake.

Anna Castellana, Ada Castells, Cèlia Farràs. 1st L


Delicious Chocolate Recipes

Ingredients for 8 people :

-3 eggs
-1 yoghurt
-125 ml. sunflower oil
-250 g. flour
-125 g. sugar
-125 g. cocoa
-A packet of yeast
-A tin of jam
-Icing chocolate
-200 g. truffle

Icing chocolate

-200 g. cream

-Two tablespoons cocoa
-Two tablespoons whisky


Step 1

Preheat oven to 180 degrees C, during 20 minutes. At the same time we will put  the main ingredients into a bowl  to make the cake.

Put in the bowl:

-Three eggs,

-One natural yoghurt,

-125ml of the sunflower oil,

-250 gr of the flour,

-125gr of the sugar,

-125gr of the cocoa

-A packet of yeast.

Step 2

We mix all the ingredients very well, we spread the mold with oil in order not to get stuck in the bowl.
Put all the batter into the mold and bake in the oven for twenty-five minutes at 180ºC.
We know if the cake is cooked when we insert a tooth pick into the middle  and it comes out clean.

Step 3

Now, let it cool in order not to break.
When the cake is cold we cut the cake in half horizontally to  cover it with some jam. This jam can be of different flavours, for example, strawberry or apricot.

Step 4

The second part of the cake: we do  the truffle cake layer. First of all  we need  whipped cream, then we  add cocoa, we  mix the ingredients but we have to be careful not to melt the whipped cream and at the end we add a drop of whiskey.
Cover the cake with this cream.

Step 5

Put it in the freezer for two hours.

Last step

The last step is to melt some icing chocolate with milk and cover again.
To decorate the cake we can put fruit or nuts, or we can use the two ingredients, so the result will be better and the cake will be more attractive.

Vicky Huerta, Francesc Farrerons, Maria Bernaus, Imma Bernaus, Inés Granollers 1st L

El bloc de l'Escola Oficial d'Idiomes de Tàrrega