October 30, 2023 Reading time: 4 Minutes Do-It-Yourself

Rosemary, lime & pepper

The ingredients must meet the highest standards. Behind our confectionery are people with a real passion for small works of chocolate art. They know the raw material chocolate down to the last detail and know exactly which processing leads to the best result, such as our

Ocumare dark chocolate with rosemary, cayenne pepper, lime and the finest 'Maldon sea salt' crystals..

The fine essence of cocoa butter

Until the end of the 19th century, eating chocolate was a rather dry affair. Then a resourceful manufacturer added cocoa butter instead of water and the creamy melting texture was born, which still delights the world today.

From then on, the price of cocoa butter exploded and only the rich could afford to enjoy this delicacy.

Here in Lauenstein, we let everyone share in this - with around 20 varieties of chocolate. Each one more delicious than the last and in keeping with our manufactory philosophy:

A sweet piece of happiness

Lauensteiner Miso Blondies
with dark rosemary-lime-pepper chocolate

Ingredients:

200 g butter (plus some butter for the baking tin)
180 g brown sugar
2 eggs (size L)
2 tbsp white Miso (Shiro Miso)
1 tbsp vanilla extract
220 g flour
1 tsp baking powder
½ tsp salt
80 g Lauensteiner chocolate bar rosemary-lime-pepper

Preparation:

Baking time: 28-32 minutes
Preheat the oven to 170 ° convection
For a square baking tin (for brownies) 20 x 20 cm (makes 9 – 16 pieces) (liquid)
Grease the tin with a little butter
Indulgence: 100%
Calories: flatter the figure

Preparation:

Melt the butter in a small pot until it foams a delicate brown color. Then place the butter in a large bowl and mix in the sugar using a hand mixer. Leave to cool for about 5 minutes. Add the eggs, miso and vanilla extract. In a second bowl, mix the flour with the baking powder and salt and then mix into the the dough in the large bowl. Roughly chop the chocolate and fold the chocolate pieces into the batter. Pour the mixture into the prepared baking tin. Bake in the oven for 28 - 32 minutes. If necessery, test with a wooden stick (if nothing sticks, the blondies are ready). Leave to cool in the tin. The blondies should be moist and slightly 'bacony', as blondies and brownies should be.

The instensely fragrant sprigs of rosemary (Salvia rosmarinus) are often used as a spice in cooking. The Mediterranean semi-shrub is one of the most popular herbs and is also a real enrichment in the garden. Rosemary is a popular spice in Mediterranean cuisine and tastes great with meat dishes, potatoes, vegetables or sweets, for example. Sprigs preserved in oil are also popular. Both individual leaves and whole sprigs can be harvested - at any time of the year. The popular spice also tastes good dried, with its typical spicy, tangy flavor.