(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.

(8 servings) Ingredients Ganache 100 ml of milk cream 100 gr of “Franceschi” chocolate, chopped Pancakes: 1 cup of milk 50 gr “Franceschi” chocolate chopped and melted 1 egg 3 spoonfuls of sugar 1/4 cup sunflower oil 1 ⅓ cup of flour 2 teaspoons of baking powder 1/4 teaspoon salt Preparation: For the ganache: Heat the milk cream and pour over the chopped “franceschi” chocolate, stirring with a wire whisk until unified and smooth and creamy. Let cool until room temperature. For the pancakes: Heat the milk and pour over the chopped “Franceschi” chocolate, mix until unified. Let cool at room temperature. In a medium bowl, whisk together the sugar and eggs until creamy. Add the milk with the chocolate and the oil and continue mixing until combined. Add the flour together with the baking powder to the mixture, unify without mixing too much. It should be a thick mix. Let the mixture rest for about 10 minutes. Heat a nonstick skillet over medium heat and add a little oil or butter. Pour about ¼ cup batter for each pancake. Cook until bubbly on top, about 2 minutes. Flip the pancake over with a spatula and cook for 1 more minute. Repeat until the mixture is finished. Stack the pancakes on a plate and cover with the ganache. Serve immediately with strawberries or raspberries to decorate.

(12 servings) Ingredients: 1 cup of hazelnuts 140 gr grated “Francheschi” chocolate 1 cup of icing sugar 1 tablespoon vanilla essence 1 tablespoon sunflower oil Preparation: On a tray place the cup of hazelnuts and take them to the oven for 10 minutes. Remove the hazelnuts from the oven and place them in the grinder until you get the hazelnut paste. In a bowl place the “Franceschi” chocolate, the sugar, the vanilla and the oil and mix until all the ingredients are combined. Add the hazelnut cream and mix manually to form a homogeneous paste.

(12 servings) Ingredients For the cake: 320 g of whole milk 150 gr of “Franceschi” chocolate, chopped 200 gr unsalted butter ointment 460 gr of sugar 4 eggs 1/2 teaspoon vanilla essence 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda 1 pinch of salt 340 gr all-purpose flour previously sifted For the chocolate filling: 600 gr whole milk 300 gr of sugar 150 gr chopped “Franceschi” chocolate 150 gr cornstarch 180g of water 85 gr cold unsalted butter, diced 1/2 teaspoon vanilla essence Preparation: Cake: Butter and sugar a mold of approximately 33 cm in diameter. Heat the milk and add the chocolate. Stir until dissolved, let cool Cream the butter with the sugar in the mixer with the paddle. Add the eggs one at a time and mix well before adding each egg. Incorporate the vanilla essence. Separately, mix the baking powder well, with the flour, baking soda and salt. Incorporate the powders in 3 parts, alternating with the chocolate mixture at minimum speed, ending with the mixture of the powders. Pour the mixture into the floured and sugared molds and bake at 170ºC for approximately 45 minutes. Check doneness with a wooden stick. Let cool in the pan to unmold. Cut the cake into 3 equal parts, reserving the top layer to make crumbs and use in the final decoration. Fill with the cold and rested chocolate cream between each layer and on the outside of the cake Finish with the crumbs. For the chocolate filling: In a medium saucepan place the milk, sugar and chocolate, heat until boiling, stirring constantly. In a separate bowl, mix the cornstarch with the water to form a paste, add a little of the hot mixture on top of it, in order to lighten the consistency. Return everything to the saucepan and cook for a few more minutes, moving constantly. Place the cream in a bowl and gradually add the cold butter and emulsify. Let cool for 5 minutes and add the vanilla essence. Cake assembly: With the help of a serrated knife, cut the cake into 2 parts horizontally. Separate the upper part taking care not to split and not turn to be able to place it on top again. Place about 4 large tablespoons of the filling on top of the bottom of the cake and spread evenly with a spatula. Place the top of the cake so that it is even. Cover the cake with the rest of the chocolate filling.

(8 servings) Ingredients: 200 gr of “Franceschi” 60% chocolate chopped 125 gr unsalted butter 60 gr white sugar 60 gr of wheat flour 4 small eggs separated 1 pinch of salt 35 gr liquid milk 1/2 teaspoon vanilla essence Preparation: Melt the chocolate and butter in a bain-marie. Reserve off the heat. Add milk and vanilla and stir to integrate well. In a mixer with the wire whip, whiten the yolks with the sugar until you get the “ribbon stage”, get off the machine and with a magic finger add the melted chocolate and then the flour. Mix the egg whites until stiff with the salt and incorporate with enveloping movements. Bake at 200ºC for 8 minutes approx.

(4 servings) Ingredients: 2 cups of vanilla ice cream or coffee 1/4 cup espresso (can be replaced with 1 tablespoon powdered instant coffee dissolved in 1/4 cup hot water, then chilled) 50g of “Franceschi” chocolate melted at room temperature Small marshmallows to decorate Preparation: In the blender put the ice cream, coffee and chocolate. Blend until a homogeneous mixture is obtained. Pour into glasses and decorate with mallows.