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    (For 6 people) Ingredients: 150ml (5 fl. oz.) heavy cream 400 gr (14.1 oz.), (0.88 lbs.) finely chopped “Franceschi” chocolate 1 can (397 gr.), (14 oz.), (0.9 lbs.) condensed milk 40 gr (1.41 oz.), (0.09 lbs.) unsalted butter 1/2 teaspoon (2.5 ml), (0.08 fl.oz.) vanilla essence 3 bananas 3 green apples 4 peaches 12 strawberries 18 grapes Juice of 3 lemons Preparation: Heat the milk cream together with the “Franceschi” chocolate over low heat until the chocolate melts. Add the condensed milk and butter and stir well Add the vanilla essence and stir well until a homogeneous mixture is obtained. Place the mixture in a fondue pot and kept warm. Peel the bananas, apples and peaches and cut them into pieces, sprinkle them with lemon juice to prevent them from turning black. Remove the plumes from the strawberries. Introduce the fruits into the chocolate mixture, with the help of a wooden skewer and eat immediately. Tips: Cut the fruits to the desired size just before serving to prevent browning. You can use orange, tangerine, grapefruit, melon, or any other fruit you like. Cookies or pound cake can be used to dip in the chocolate. Marshmallows can also be used.


    (For 20 bars) Preparation time 15 minutes Ingredients: 1 cup of butter 1/2 cup brown sugar 1/2 teaspoon vanilla essence 3 cups oatmeal flakes 1/2 teaspoon ground cinnamon 1/4 teaspoon salt 1 cup finely chopped “Franceschi” chocolate ¾ cup of peanut butter. 1/4 cup of chopped peanuts. Preparation: Line an 8x8-inch pan with waxed paper. Place the butter, sugar and vanilla in a saucepan over medium heat and heat until the butter is melted and the sugar is dissolved. Add the oatmeal, cinnamon and salt. Continue cooking for about 4 to 5 minutes. Reserve In a bowl, mix the chopped chocolate with the peanut butter and the chopped peanuts. Microwave in 40-second sets, mixing between each set, until fully combined. Pour 3/4 of the oatmeal mixture and with the help of a spoon unify by applying a little pressure. Spoon chocolate-peanut mixture over layer of oatmeal mixture. Place the rest of the oat mixture covering with the rest of the chocolate mixture. Refrigerate for at least 4 hours.


    (12 servings) Ingredients: Brownies 112 gr margarine or butter 125gr. “Franceschi” chocolate, chopped 225 gr of sugar 3 eggs 1 teaspoons of vanilla essence 1/2 teaspoon salt 90 gr of flour Cheesecake: 680 gr cream cheese ¾ cup sugar 3 eggs 1 tablespoon vanilla extract Ganache: 400 g “Franceschi” chocolate, chopped 2 cups heavy cream 2 tablespoons of chilled butter Preparation: For the brownies: Preheat the oven to 180º C. Butter a removable bottom pie pan of approximately 30*30 cm in diameter. Melt margarine and chocolate over low heat in a heavy-bottomed saucepan, stirring frequently. Remove from the fire. Incorporate mixing, the sugar and then the eggs with the rod mixer, until they are well incorporated. Stir in vanilla essence, salt, and flour until combined. Add the chocolate pieces. Evenly spread the mixture in the pan and bake for 35 minutes, or until, when inserting a toothpick to 5 cm. from the center, come out almost clean with a few crumbs adhering. For the cheesecake: Mix cream cheese and sugar. Add the eggs 1 by 1 and continue mixing until the mixture is combined. Add the vanilla. Pour the cheesecake mixture over the already baked brownie. Bake again at 300°F for about 40 minutes. Let stand and refrigerate for about 4 hours. For the ganache: Heat the cream and pour over the “Franceschi” chocolate. Stir vigorously. Add the butter and continue mixing until a uniform mixture is obtained. Pour the ganache over the cheesecake making sure to cover the entire surface. Refrigerate for about 30 minutes before consuming.

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    Discover more A SUSTAINABLE COMPANY FOR CHOCOLATE LOVERS Experience FOR PROFESSIONALS Enhance Business Professionals portfolio Find your solution FOR INDUSTRIES For Professionals & Industries Franceschi Dark Chocolate Venezuelan Blend 55% Mini Bars Franceschi Dark Chocolate Venezuelan Blend 55% Sticks Franceschi Dark Chocolate Single Origin Carenero 60% Mini Bars Franceschi Dark Chocolate Single Origin Rio Caribe 70% Mini Bars Franceschi Dark Chocolate Single Origin Carenero 72% Mini Bars Franceschi Industries portfolio Signature Line FCH FCH White Chocolate 28% Drops FCH Milk Chocolate 44% Drops FCH Dark Chocolate 55% Drops Gourmet Line FCH Dark Compound Chocolate Wafers FCH Semisweet Compound Chocolate Drops FCH Milk Compound Chocolate Wafers FCH Milk Compound Chocolate Drops FCH White Compound Chocolate Wafers FCH White Compound Chocolate Drops FCH Cocoa Powder Natural 10-12% FCH Cocoa Powder Alkalized 10-12% Brown FCH Cocoa Powder Alkalized 10-12% Dark Brown FCH Cocoa Powder Alkalized 20-22% Brown FCH Cocoa Powder Organic Alkalized 10-12% Brown Forprofessionals Essential Line For the most demanding chefs in the world, we created this selection of fine baking chocolate. The flavors of Franceschi Chocolate will enhance your gastronomic creations, pastries, and sweet confections. Amuse your customers with an unforgettable taste and distinguished ingredients from the first bite. For Professionals Professional Products Portfolio Inquire Form Forindustries Industries Products Portfolio Inquire Form chocolatelovers We want to expand your business' possibilities by helping you create chocolate in your own style. We give you access to a repertoire of recipes and options to cover your needs, as well as our technical support and expertise. Give your customers a unique experience with your creations. For Industries Recipes Tasting inspiringcompany Explore the flavors and aromas gathered in each Franceschi Chocolate bar. Indulge your palate with our unique fine chocolates made with Trinitario-type cacaos. Join us in a sensory experience and discover the unique tastes of our recipes, where Franceschi Chocolate is the principal ingredient. For Chocolate Lovers A Taste of a Great Story ​ Our story begins with the journey of Vicente Franceschi Vicentelli, who arrived to Venezuela in 1828 from Corsica, France. Vicente settled in Carúpano, State of Sucre, a remote place where he would soon begin to forge his bond with our cacao. Almost two centuries later, Vicente's passion resulted in a family business vigorously dedicated to conserving the world's finest cacaos and commercializing exquisite chocolates. Vicente founded Hacienda San José in 1830, where today, the best Criollo cacaos in the world can be found, thanks to the intense research work begun by the fifth generation of the family in the early 90s. By 2010, Franceschi Chocolate was born, by the hand of the sixth generation of the family, filled with their boundless desire for innovation, with their processing center and staff trained—both physically and spiritually—to achieve the correct perception of the distinctive personality of each cacao variety. An Inspiring Company View our gallery Sustainability Sustainability and transparency have always been essential pillars of our work to guarantee our chocolate lovers taste an authentic bean-to-bar experience. Our plantations are free of pesticides and agrochemical products, and our seeds are non-modified. We are continuously striving to maintain balance and minimize the environment's impact. We have 100% traceability of our operations, with direct contact with farmers, producers, and local distributors. We are committed to our cocoa suppliers by providing technical support and resources to improve their facilities, always in compliance with the company's ethical principles. Our chocolates' unique aromas and flavors celebrate the work at the origin and the exceptional care in the journey from tree to bar. Sustainability Ourculture Since 1830, six generations of the Franceschi family have built a company that adapts and evolves to unceasing challenges. We rely on the people that have embarked on this journey with us. Our people are our priority. We develop their talents to boost their growth and success. We foster strategic alliances to support our partners, empower the communities, and enhance our environment. Our Culture Awards Our chocolates have been praised by chocolate experts, tasters, journalists, and chefs in various chocolate competitions, where awards are given for exemplary chocolate-making excellence. Awards

  • Where to Find Us | Franceschi Chocolate

    Franceschi USA Office: 240 Crandon Blvd suite 279, Key Biscayne, FL 33149. Tel.: +1 305 529 3593 Office hours: Mon - Friday. 9:00 to 17:00 Previous appointment Find locations near you

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