Ingredients:

6 pieces apple, granny smith and fuji

6 pieces sticks
1 kilogram dark chocolate , chopped
500 grams milk chocolate, chopped
500 grams white chocolate, chopped

Directions:
1. Clean and dry apples. Insert a stick into the stem end of each apple.
2. In double boiler, gradually melt the dark chocolate and stir until chocolate is completely melted and
smooth.
3. Dip the apples one at a time to coat the outside of the fruit with the dark chocolate. Place in a tray
with greaseproof paper and allow to set completely.
4. Melt the milk chocolate and dip the apples again, only dipping 2/3 the way. Place again in a tray and
allow to set completely.
5. Do the same with the white chocolate but dip the apples 1/3 the way.
*Nuts, chocolate chips, candy sprinkles can be used to decorate the chocolate coated apples.
Ingredients:
4-5 very ripe mangoes
2 (1/4-oz) envelope unflavored gelatin
1 1/4 cup water
3/4 cup Carnation Evap
1 mango, peeled, pitted, and diced for garnish

Procedure:
1. Peel and pit mangoes, then puree in a food processor until smooth (you should have 2 1/3 cups
puree).

2. Force through a medium-mesh sieve into a bowl to remove any fibers, scraping bottom of sieve with a
rubber spatula (discard fibers).

3. Sprinkle gelatin over 1/4 cup water in a small bowl and let stand 1 minute to soften.

4. Heat sugar and remaining cup water in a small saucepan over moderately high heat, stirring, until
sugar is dissolved, then add gelatin mixture and stir until dissolved.

5. Add pureed mango and heat, stirring, just until mixture reaches a bare simmer. Remove from heat,
then stir in Carnation Evap until combined well.
Ingredients:
1 cup heavy cream
150g dark chocolate bar
1/4 cup sugar
1/2 tsp vanilla
3 cups Carnation Evap
Marshmallows
Cinnamon

Procedure:
1. In a saucepan, heat the heavy cream to scalding until tiny bubbles form around the edge of the pan.

2. Remove from the heat and stir in the chocolate pieces until they have melted and mixture is smooth.

3. Add the sugar and vanilla and stir until smooth.

4. Pour in the Carnation Evap.

5. Return the saucepan to the stove and heat on medium until the mixture is hot and steaming without
boiling.

6. Top with marshmallows and a dash of cinnamon.

Ingredients:
2 cups ripe bananas
1 tbsp lime juice
2 tbsp Carnation Evap
3/4 cup yogurt

Procedure:
1. Mash bananas and place in blender with Carnation Evap and lime juice.

2. Add yogurt and continue to blend for a further 30 seconds.

3. Pour into serving glasses. Chil

Quench your thirst with this yummy drink!

Ingredients for the coffee jelly:

1 tablespoon gelatin
1/4 cup water
2 cups strong coffee
1/2 cup sugar

Ingredients for the coffee drink

1 shot espresso
2 tablespoons condensed milk, or more as desired
1/4 cup water
1 scoop coffee ice cream
Whipped cream, garnish

Directions:
1. In a small bowl, sprinkle gelatin in 1/4 cup of water. Stir and leave to bloom.
2. In a medium saucepan, whisk together coffee, sugar, and the gelatin. Stir well on low heat until sugar
dissolves.
3. Strain the mixture and pour into a glass dish or molds. Allow to cool in the refrigerator for 2 hours or
until set.
4. To make the drink: slice coffee jelly into cubes and place in a serving glass. Add some ice cubes.
5. Make a shot of espresso, stir in the condensed milk. Add some water and stir until combined.
6. Pour coffee in the glass with the coffee jelly. Place 1 scoop of ice cream. Garnish with whipped cream.

RECIPE AND PHOTO COURTESY OF TRUE CONFECTIONS

 Impress your guests with this
delicious and creamy dessert!

Ingredients for the Vanilla Panna

Cotta:
2 teaspoons gelatin
1/4 cup sugar
1/2 cup milk
1 1/4 cups cream
1 teaspoon vanilla

Ingredients for the Chocolate Panna

Cotta
2 teaspoons gelatin
1/4 cup choquik belgian choco powder
1 teaspoon black cocoa powder
1/2 cup milk
1 1/4 cups cream

Directions:
1. Sprinkle gelatin and sugar over combined milk and cream in a medium sized saucepan.
2. Stir over low heat, without boiling, until gelatin and sugar dissolves. Stir in the vanilla extract. Strain
into a medium jug. Cool to room temperature.
3. Pour panna cotta mixture over the glasses and allow to set in the refrigerator, about 2-3 hours.
4. Make the chocolate panna cotta. Sprinkle gelatin belgian choco powder and cocoa powder over
combined milk and cream in a medium sized saucepan. Stir with a whisk until well combined.
5. Stir over low heat, without boiling, until gelatin and sugar dissolves. Strain into a medium jug. Cool to
room temperature.
6. Pour panna cotta mixture over the glasses with the vanilla panna cotta and allow to set in the
refrigerator, about 2-3 hours.
7. Make one more batch of the vanilla panna cotta then another recipe of the chocolate panna cotta to
come up with 4 striped layers.
8. Keep in the refrigerator until ready to serve.
Keep cool with this recipe for yummy Chocomalt Banana Split Pops!

Ingredients:
1/4 cup strawberry topping
1 1/2 cups strawberry ice cream
4 bananas, sliced crosswise
1/2 cup pineapple topping, chopped
1 1/2 cups vanilla ice cream
1/4 cup Chocquick milk chocolate candy, chopped
1/4 cup chocolate fudge topping
1 1/2 cups chocolate ice cream mixed with 2 tablespoons Chocquick
Whipped cream
Nuts, chopped
Maraschino cherries
12-ounce plastic cups
8 popsicle sticks

Directions:
1. Layer the ingredients in a plastic cup.
2. Freeze strawberry topping first then insert the banana.
3. Layer all the other ingredients around the banana. Freeze until ready to serve.
4. Take it out of the plastic cup and top with whipped cream, nuts, and a cherry
Here's a yummy, crunchy dessert that's not too sweet!

Ingredients:
15 grams powdered red gulaman
2 cups water
1 cup orange or mango juice
1 cup fruit cocktail, undrained
1/2 cup NESTLE Cream, combined with
2 tablespoons confectioner's sugar
1 cup coarsely-crushed Graham crackers
1 cup coarsely-crushed lady fingers

Directions:
1. In a saucepan, dissolve gulaman powder in water. Simmer over very low heat. Pour in fruit juice and
simmer for another 3 minutes. Add fruit cocktail and remove from heat. Allow to cool slightly.
2. Pour mixture onto single-serve dishes to serve as the base of the dessert. Allow to set.
3. When the gulaman has set, spoon a generous amount of prepared cream on top. Top with crushed
Graham crackers on one side and crushed lady fingers on the other.

Recipe courtesy of True Confections

Make an easy and yummy Valentines Dessert even your kids will love!

Ingredients:
10 pieces milk chocolate chopped
1/4-1/2 cup all-purpose cream
2 cups Nestle Koko Krunch
Heart-shaped gummies or marshmallows

Directions:
1. Line a large baking pan with foil. Brush lightly with butter or non-stick vegetable spray. Set aside.
2. Melt chocolate using a double boiler. Thin out with cream, adding more to achieve desired
consistency.
3. Gently fold in Koko Krunch into the melted chocolate until coated. Spoon coated cereal into the
prepared pan. Using your fingers, shape 2-3 tbsp of the coated cereal into a mound. Make a small
indentation in the center to form a "nest". Repeat with remaining cereal and chill for 30-40 minutes or
until set.
4. To serve, arrange heart-shaped gummies or marshmallows in the center of each nest.

Recipe courtesy of True Confections

Thick and Rich Hot Chocolate

Ingredients:
2 cups evaporated milk
200 grams semi-sweet chocolate, chopped
80 grams Chocquik
2 tablespoons cornstarch
1/2 cup sugar
2 tablespoons peanut butter
2 tablespoons butter
Marshmallows
Whipped cream
Choquick

Directions:
1. Melt chocolate and evaporated milk over a double boiler.
2. Add Choquick, cornstarch, sugar, peanut butter, and butter. Mix until nice and thick.
3. Top with whipped cream, mini marshmallows, and a sprinkling of Choquick.
Chocolate Malt Cookies

Ingredients:
1 1/4 cups All purpose flour
1/2 cups Chocquick Chocolate Malt Powder
1/4 teaspoon baking soda
3/4 cups brown sugar
1/2 cup butter
1 egg
1 teaspoon vanilla
1 tablespoon condensed milk
1 cup semi sweet chocolate chips

Procedure:
1. Cream butter and sugar. Add the egg, vanilla, condensed milk, and continue beating until light and
fluffy.
2. Sift all the dry ingredients. Mix this into the butter mixture just until combined
3. Fold in the semi sweet chocolate chips.
4. Using a scooper, scoop the dough into the baking pan 2 inches apart.
5. Bake 20 minutes until the edges are light brown.
6. Cool completely.
Chocolate Pots

Ingredients:
1 cup fresh milk
1 cup all-purpose cream
1 egg
4 egg yolks
1/2 cup sugar
1/2 cup Chocquik Chocomalt powder

Directions:
1. Heat cream and fresh milk
2. Mix together eggs and sugar.
3. Temper eggs into the milk/cream mixture
4. Add the choquick chocomalt powder.
5. Pour into baking dishes
6. Bake at 300F, water bath until set.
This light and refreshing dessert is perfect for those craving for some local flavor!

Ingredients:
2 cups water
1 cup all-purpose cream
1/2 cup sugar
1 teaspoon vanilla extract
A pinch of salt
2 cups cooked small tapioca balls (sago)
2 eggs
1/2 cup crushed or toasted cashew nuts

Directions:
1. In a pot, bring water, sugar and cream to a boil. Add vanilla extract and salt. Add sago.
2. Lower heat and let simmer for 15 minutes. In a small bowl, beat eggs.
3. Slowly whisk in one fourth cup of the hot mixture to avoid curdling the eggs. Add this tempered
mixture back to the pot and whisk continuously for another 2 minutes.
4. Let simmer until thickened but not dry. Serve in individual bowls topped with cashew nuts.

Recipe courtesy of True Confections

 Want a dessert that's
perfect for just about
anyone? Then this recipe
for cream puffs filled
with ice cream is just
what you're looking for!

Ingredients for the

Cream Puff:
1/2 cup milk
1/2 cup water
1/3 cup butter
1 tablespoon sugar
1/2 teaspoon salt
1 1/4 cups all-purpose
flour
4-5 large eggs

Ingredients for the Warm Chocolate Sauce:

1/2 cup semi sweet chocolate
1/4 cup liquid cream

Ingredients for assembly of the dessert:

Cream puffs, sliced horizontally
Ice cream
1-2 tablespoons warm chocolate sauce

Directions:
1. Bring milk, water, butter, sugar and salt to boil in a medium saucepan.
2. Stir in the flour. The mixture will resemble like a thick paste. Stir constantly on low heat until the
mixture pulls away from the side of the pan.
3. Transfer mixture in an electric mixer. Beat using a paddle attachment on medium speed, then
gradually add the eggs one at a time. As soon as the mixture is shiny and falls into a dropped peak when
pulls, it is ready to be piped.
4. Line the cookie sheets with parchment paper or silicon mat. Use a plain tip for piping. Pipe a 2-2 1/2
inch mounds for large cream puffs, spacing them 2 inches apart.
5. Bake in a 450 F preheated oven reducing it to 375 F once placed in. The puffs will bake for 20-25
minutes.
6. Remove from the oven and allow to cool completely.
7. To make the warm chocolate sauce: Place chocolate and cream in a double boiler. Stir mixture
occasionally until smooth and shiny. Remove from heat. Use warm.
8. To assemble the dessert: Slice a cream puff open like a sandwich and place a scoop of ice cream on
the bottom half of the puff before placing the top half over the ice cream.
9. Drizzle with warm chocolate sauce and serve immediately.
These yummy, easy-to-make treats are perfect giveaways for this holiday season!

Ingredients:
1 cup dark chocolate, melted
1/2 cup walnuts
2 cup cornflakes
Choquick Instant Chocomalt Powder

Directions:
1. Melt the dark chocolate
2. Fold cornflakes and nuts in the dark chocolate until completely covered
3. Drop by spoonfools on a sheet pan with parchment paper.
4. Sprinkle with Choquick Chocomalt powder
5. Refrigerate until set

Recipe courtesy of True Confections

atisfy any chocolate craving with this sweet and easy-to-make drink!

Ingredients:
3 tablespoons chocquick powder
1/3 cup milk
4 scoops chocolate ice cream
1 teaspoon mint syrup
whipped cream, garnish
1 piece chocolate - mint flavored chocolate, chopped, garnish

Directions:
1. In a blender, place choquick powder, milk, ice cream and mint syrup. Blend on high until smooth.
Pour in a tall glass, garnish with whipped cream and chopped chocolate.

Recipe courtesy of True Confections

This yummy dessert is perfect for those in a hurry because it can be made in just a few minutes!

Ingredients:
One and a half cups all-purpose cream, chilled
2 tablespoons confectioner's sugar
1/4 cup mango puree
2 medium ripe mangoes, cubed
1 cup Cornflakes

Procedure:
1. Whisk all purpose cream, confectioner's sugar, and mango puree.
2. Place cream mixture, fruit and cornflakes in layers. Repeat layering for remaining ingredients ending
with cereal on top.
3. Chill before serving.

Recipe courtesy of True Confections

Cool down with a fine mix of strawberries, bananas and orange juice with a Strawberry and Banana
Smoothie.

Ingredients:
3/4 cup fresh strawberries, chopped, frozen
1/4 cup bananas
1/4 cup fresh orange juice
1/4 cup yogurt
1/4 cup Carnation Condensada
1/2 glass crushed ice
strawberry, sliced, for garnish

Directions:
1. Place all the ingredients in a blender and blend until ice turns into a smooth slush.

2. Pour in a tall glass and serve with a straw.

Recipe courtesy of My Favorite Recipes

Who says you need to go to a designer coffee shop to get your java fix? Try this White Chocolate Mocha
recipe at home and chill out with that homemade cup of java.

Ingredients:

1/2 can Carnation Condensada

1/2 cup white chocolate, chopped
1 cup milk, with froth - use full cream milk
1 shot espresso

Directions:

1. Combine condensed milk and white chocolate in a double boiler. Stir until smooth.

2. Place 2 tablespoons of the chocolate mixture in the bottom of a glass.

3. Pour steamed milk and some froth. Use stove top. Whisk milk in the pan until froth is created. (start
with cold milk then whisk continuously to create froth)

4. Dribble espresso slowly in the drink using the back of the spoon to create a layered effect.

5. Add some more froth to clean up the top. Or garnish with whipped cream, and shaved white
chocolate. Serve immediately.

Recipe courtesy of My Favorite Recipes