Key Takeaways

Today, we’re exploring a unique delicacy: Namelaka Lemon Cream with Candied Raspberries and Lipem Chocolate.

Namelaka, meaning “ultra-creamy” in Japanese, is a modern twist on ganache that delivers an unmatched silky texture. Combined with the zesty freshness of lemons and the sweet burst of candied raspberries, this dessert achieves a unique balance of flavours.

Of course, our Lipem Chocolate takes centre stage, adding depth and richness to this sophisticated treat.

What is Namelaka?

Namelaka is a Japanese-inspired cream that blends

• white chocolate
• cream
• milk
• and gelatin
  to create an exceptionally silky texture that melts in your mouth. Unlike traditional ganache, Namelaka is lighter but still rich in flavour.

Namelaka Lemon Cream is a unique Valrhona creation that combines this velvety texture with the vibrant zing of lemons, creating a perfect balance of sweetness and tartness and paired with candied raspberries.

With Lipem Dark Chocolate, this simple dessert becomes an even more extraordinary delight.

Ingredients for Namelaka Lemon Cream with Candied Raspberries and Lipem Chocolate.

For the Namelaka Lemon Cream

• 200 g Lipem White Chocolate (finely chopped)
• 200 ml Cream (full-fat)
• 100 ml Milk
• 50 ml Fresh Lemon Juice
• 1 Gelatin Leaf (or 5 g gelatin powder)
• 1 tsp Lemon Zest (finely grated)

For the Candied Raspberries.

• 100 g Fresh Raspberries
• 50 g Sugar
• 1 tbsp Water

For Garnishing

• Lipem Dark Chocolate (melted, for decoration)
• Fresh Mint Leaves

How to Make It.

1. Namelaka Lemon Cream.

1. Prepare the Gelatin – Soak the gelatin in cold water until soft.
2. Melt the Chocolate – Melt the Lipem White Chocolate over a double boiler.
3. Heat Milk and Lemon Juice – Warm the milk and lemon juice in a saucepan (do not boil).
4. Dissolve the Gelatin – Stir the softened gelatin into the warm milk mixture until fully dissolved.
5. Combine and Emulsify – Pour the warm milk mixture slowly over the melted chocolate, stirring constantly to form a smooth mixture.
6. Add the Cream – Stir in the cold cream and lemon zest, and refrigerate for at least 4 hours (preferably overnight).

2. Candied Raspberries.

1. Make the Sugar Syrup – Combine sugar and water in a saucepan and heat until the sugar is dissolved.
2. Candy the Raspberries – Add the fresh raspberries to the sugar syrup and lightly caramelise.
3. Cool Down – Remove the raspberries carefully and let them cool on a piece of baking paper.

3. Assembling and Decorating.

1. Fill the Glasses – Spoon the chilled Namelaka Lemon Cream into dessert glasses or small bowls.
2. Add Candied Raspberries – Place the candied raspberries on top.
3. Decorate with Lipem Chocolate – Melt Lipem Dark Chocolate and drizzle in fine lines over the dessert.
4. Optional – Garnish with fresh mint leaves for an extra touch.

Perfect Pairings and Serving Suggestions.

• With Espresso – A strong espresso enhances the chocolatey notes and contrasts beautifully with the tangy lemon.

• With Sparkling Wine – The bubbly freshness pairs excellently with the creamy texture and fruity highlights.

• As a Cake Filling – Use the Namelaka Lemon Cream as a luxurious filling for layered cakes with Lipem Dark Chocolate.

Why Lipem Chocolate?

Lipem Chocolate is known for its premium quality and intense cocoa flavour. Made with real cocoa butter and minimal additives, it delivers an authentic chocolate experience.

In this dessert, it perfectly complements the silky lemon cream and fruity raspberries, creating a harmonious balance of flavours.

If you’re looking for an extraordinary dessert idea that brings together premium ingredients and masterful craftsmanship, this recipe is a must-try. Lipem Chocolate adds the perfect melt and aroma, making this dessert a memorable delight for any occasion.

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If you’re a fan of European pastries, you’ve likely encountered Konditorcreme.

This rich, custard-like cream has a smooth consistency that adds a luxurious touch to pastries, cakes, and other baked goods.

What is Konditorcreme?

Konditorcreme, also known as “Pastry Cream” or “Crème Pâtissière” in French, is a staple in German and Austrian baking.

It is a thick, custard-based filling made from a blend of

• milk
• sugar
• eggs
• cornstarch
• and vanilla.

Its smooth texture and rich flavor make it an ideal component for a variety of desserts.

Why is it Called Konditorcreme?

The name “Konditor” comes from the German word for confectioner or pastry chef.

In European patisseries, Konditorcreme is a fundamental ingredient used by skilled bakers (konditors) to elevate their desserts with a creamy, decadent touch.

How is Konditorcreme Made?

Making Konditorcreme is a delicate process that requires precision and attention to detail. Here’s a simple guide:

INGREDIENTS

• 500 ml milk (preferably whole milk for creaminess)
• 100 g sugar
• 4 egg yolks
• 40 g cornstarch
• 1 vanilla bean (or 1 tsp vanilla extract)
• Optional: A dash of butter for extra silkiness

METHOD.

1. Add the Milk – Split the vanilla bean, scrape the seeds, and add them to the milk. Bring it to a simmer.
2. Whisk the Egg Mixture – In a separate bowl, whisk egg yolks, sugar, and cornstarch until smooth.
3. Combine and Thicken – Gradually pour the hot milk into the egg mixture while whisking continuously. Return the mixture to the stove and cook on medium heat until it thickens.
4. Cool and Store – Pour the Konditorcreme into a bowl, cover with plastic wrap (directly on the surface to prevent a skin from forming), and let it cool.

Variations of Konditorcreme

• Chocolate Konditorcreme – Add melted Lipem Dark Chocolate for a richer, cocoa-infused version.

• Fruit Flavored Konditorcreme – Blend with fruit purées such as raspberry or mango for a refreshing twist.

• Nutty Delight – Mix in ground nuts like hazelnuts or almonds for added texture and flavor.

How to Use Konditorcreme with Lipem Chocolates

Lipem Chocolates elevate the traditional Konditorcreme to a new level of luxury. Here are some delicious ways to incorporate Lipem into your desserts:

• Chocolate Éclairs – Fill éclairs with Konditorcreme and dip them in melted Lipem Dark Chocolate for a glossy finish.

• Layered Cakes – Use Konditorcreme between layers of sponge cake with grated Lipem Milk Chocolate for a delightful combination of creaminess and cocoa.

• Fruit Tarts – Pair Konditorcreme with fresh fruits and drizzle with Lipem White Chocolate for a stunning presentation.

Ready to Experiment?

Why not try making Konditorcreme at home with Lipem Dark Chocolate for a rich, decadent dessert? Visit our Lipem Chocolates Selection to find the perfect chocolate for your next baking adventure.

Mousseline cream, or crème mousseline, is a luxurious French pastry cream renowned for its rich texture and versatility as far as desserts go.

By blending traditional pastry cream (crème pâtissière) with softened butter, this cream achieves a silky consistency that’s both stable and tasty, making it a favorite among pastry chefs.

What is Mousseline Cream?

At its core, mousseline cream is an enriched version of pastry cream. The process involves preparing a classic crème pâtissière—a thickened custard made from:

• milk
• egg yolks
• sugar
• and a starch like cornstarch or flour.

Once cooled, a generous amount of softened butter is whipped into the pastry cream, resulting in a smooth, airy texture that’s perfect for both piping and layering.

This combination not only enhances the flavor but also provides a firmer structure, allowing the cream to hold its shape in intricate dessert designs.

Uses in Pastry and Desserts

Mousseline cream’s stability and rich taste make it an ideal filling and frosting for a variety of pastries:

• Choux Pastries – It’s commonly used to fill éclairs, cream puffs, and the classic Paris-Brest, adding a decadent touch to these light pastries. seriouseats.com

• Layered Cakes – Desserts like the Fraisier—a strawberry-filled sponge cake—benefit from mousseline cream’s ability to hold layers together while providing a delicious mouthfeel. foodandwine.com

• Tarts and Pies – It serves as a base for fruit tarts, complementing the tartness of fruits with its creamy sweetness.

• Decorative Piping – Thanks to its firm yet pliable texture, mousseline cream is excellent for decorative piping, allowing pastry chefs to create intricate designs that maintain their form.

How to Make Mousseline Cream

Creating mousseline cream involves a few precise steps to ensure the perfect texture and flavor:

1. Prepare the Pastry Cream.

• Ingredients:
  • 500 ml whole milk
  • 1 vanilla bean (or 1.5 teaspoons vanilla paste)
  • 4 large egg yolks
  • 60 grams caster sugar
  • 40 grams cornstarch
  • 50 grams unsalted butter (softened)
• Instructions:
  1. Heat the milk and vanilla in a saucepan until it begins to simmer.
  2. In a separate bowl, whisk together egg yolks, sugar, and cornstarch until smooth.
  3. Gradually pour the hot milk into the egg mixture, whisking continuously to temper the eggs.
  4. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens to a custard-like consistency.
  5. Remove from heat and stir in the softened butter until fully incorporated.
  6. Transfer the pastry cream to a bowl, cover with plastic wrap touching the surface to prevent a skin from forming, and let it cool to room temperature.

2. Add the Butter.

Ingredients:

• 200 grams unsalted butter (softened)

Instructions:

1. Once the pastry cream has cooled, beat the softened butter until light and fluffy.
2. Gradually add the cooled pastry cream to the whipped butter, beating continuously until the mixture is smooth and homogenous.
3. Use immediately as a filling or frosting, or refrigerate for later use. If chilled, allow it to soften slightly and re-whip before application.

For a visual guide on making mousseline cream, you might find this tutorial helpful:

Tips for Success

• Temperature Matters – Ensure that both the pastry cream and butter are at room temperature before combining. This prevents the mixture from curdling or separating.

• Flavor Variations – While vanilla is traditional, you can infuse the milk with other flavors like our chocolates, coffee, citrus zest, or liqueurs to customise your mousseline cream.

• Storage – Mousseline cream can be stored in the refrigerator for up to 3 days. Before using, let it come to room temperature and re-whip to restore its smooth texture.

Adding mousseline cream into your desserts elevates them with a touch of French elegance.

So get creative and add some of our premium chocolates to your own unique mousseline cream.

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Schoko Rührkuchen is a classic German chocolate sponge cake that translates to “chocolate stirred cake.”

It’s a beloved staple in German households, cherished for its simplicity, rich chocolatey flavour, and moist texture. The term “Rührkuchen” refers to a type of cake where the batter is mixed or stirred, making it relatively easy to prepare, even for novice bakers.

Key Characteristics of Schoko Rührkuchen.

1. Texture
   Schoko Rührkuchen is light, moist, and fluffy due to the careful combination of butter, eggs, and milk or cream into the batter. The texture strikes a perfect balance between being light and delicious.

2. Flavour
The cake boasts a deep chocolate flavour, often enhanced by using high-quality cocoa powder, melted chocolate, or even chocolate chips for added richness.

3. Versatility
While it’s delicious on its own, Schoko Rührkuchen can be dressed up with:

• A drizzle of chocolate glaze or ganache.
• A dusting of powdered sugar.
• Toppings like nuts, sprinkles, or grated chocolate.
• A scoop of whipped cream or vanilla ice cream on the side.

4. Ease of Preparation
True to the “Rührkuchen” tradition, this cake is straightforward to make. The ingredients are typically mixed together in a single bowl, minimising prep time and cleanup.

5. Occasions
Schoko Rührkuchen is perfect for casual family gatherings, coffee breaks (referred to as “Kaffee und Kuchen” in Germany), or as a simple dessert. Its no-fuss nature makes it a go-to cake for all occasions.

Ingredients Typically Found in Schoko Rührkuchen.

• Butter or neutral oil for richness.
• Sugar, often granulated or brown, to add sweetness.
• Eggs to provide structure and lightness.
• Flour, typically all-purpose.
• Cocoa Powder for a robust chocolate taste.
• Baking Powder or soda for leavening.
• Milk or cream for a moist crumb.
• Vanilla Extract to enhance the chocolate flavour.
• Optional Add-ins:
  • Chocolate chips.
  • Chopped nuts (e.g., hazelnuts or almonds).
  • A hint of coffee for depth of flavour.

Schoko Rührkuchen with a Lipem Chocolate Twist

This recipe takes the traditional German Schoko Rührkuchen and elevates it with the richness of our Lipem chocolates, known for their authentic, high-cocoa content and luxurious flavour.

Ingredients:

For the Cake:

• 200g Lipem Dark Chocolate (70% cocoa), melted
• 150g unsalted butter, softened
• 150g granulated sugar
• 3 large eggs, at room temperature
• 200ml whole milk (or plant-based alternative)
• 250g all-purpose flour
• 50g cocoa powder
• 2 tsp baking powder
• 1 tsp vanilla extract
• A pinch of salt

Optional Add-ins:

• 100g Lipem Milk Chocolate, chopped, for a gooey surprise.
• 50g chopped hazelnuts or almonds for texture.

For the Glaze:

• 100g Lipem Milk Chocolate, melted
• 2 tbsp butter
• 1 tbsp cream (optional for a silkier glaze)

Instructions:

1. Preheat the Oven:

Preheat your oven to 175°C (350°F) and grease a 22cm (9-inch) loaf tin or bundt pan. Line the base with baking paper for easy removal.

2. Prepare the Batter:

• In a mixing bowl, cream the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
• Stir in the vanilla extract and melted Lipem Dark Chocolate until fully incorporated.

3. Combine Dry Ingredients:

In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt.

4. Mix Wet and Dry Ingredients:

Gradually add the dry mixture to the wet ingredients, alternating with milk. Begin and end with the dry mixture for a smoother batter.

Fold in any optional add-ins like chopped nuts or chunks of Lipem Milk Chocolate.

5. Bake:

Pour the batter into the prepared tin, smoothing the top. Bake for 50-60 minutes, or until a skewer inserted into the centre comes out clean.

6. Cool:

Let the cake cool in the tin for 10 minutes, then transfer it to a wire rack to cool completely.

7. Prepare the Glaze:

Melt the Lipem Milk Chocolate and butter in a heatproof bowl over a pot of simmering water (double boiler method). Stir until smooth and glossy. Add cream for an extra silky finish if desired.

8. Decorate:

Drizzle or pour the glaze over the cooled cake, letting it cascade down the sides. Sprinkle with grated Lipem Dark Chocolate, chopped nuts, or edible gold dust for a festive touch.

Serving Suggestions.

• Serve slices of the Schoko Rührkuchen with a dollop of whipped cream or a scoop of vanilla ice cream.
• Pair with a hot cup of Lipem cocoa for the ultimate indulgence.

Storage Tips:

• Store in an airtight container at room temperature for up to 3 days.
• For longer storage, wrap slices individually and freeze for up to a month.

Why Use Lipem Chocolate?

The high cocoa content and sustainable practices of Lipem chocolates ensure an authentic, rich taste that complements the classic flavours of Schoko Rührkuchen.

The smooth texture and nuanced cocoa notes make your cake stand out, bringing luxury to every bite.

Huh?

That was my first thought too when I heard Zuchinni and Chocolate used in the same sentence.

When you think of zucchini, the first thought is either savoury dishes or salads. But have you ever considered that a humble zuchinni could become the star ingredient in a delicious, moist chocolate cake?

Well enter Lipem Zucchini Schoko Kuchen—a dense, moist chocolate cake that’s irresistibly rich, thanks to Lipem’s premium chocolate. It’s an interesting way to add a new twist to your dessert list!

Why Zucchini in a Chocolate Cake?

First and foremost, Zucchini is the secret ingredient you never knew your cakes needed.

This vegetable adds an unbeatable moistness to the cake without overpowering the rich chocolate flavour.

It’s also a clever way to sneak in some veggies for those picky eaters at home. Combine it with Lipem’s dark chocolate, the result is a treat that’s as indulgent as it is unique.

Just look at this beauty.

Ingredients for Lipem Zucchini Schoko Kuchen.

Here’s what you’ll need to recreate this chocolate cake using our finest chocolates:

Dry Ingredients

• 200g all-purpose flour
• 50g cocoa powder (Lipem’s premium cocoa powder)
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt

Wet Ingredients.

• 200g grated zucchini (approx. 1 medium zucchini)
• 100g unsalted butter, melted
• 150g granulated sugar
• 2 large eggs
• 120ml buttermilk or plain yoghurt
• 1 tsp vanilla extract

Chocolate Additions.

• 150g Lipem dark chocolate, melted
• 100g Lipem milk or white chocolate, chopped (for folding into the batter)

How to Make Lipem Zucchini Chocolate Cake

Step 1 – Prep Work

1. Preheat your oven to 175°C (350°F).
2. Grease a 20cm springform pan or line it with parchment paper.

Step 2 – Prepare the Dry Ingredients

In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Mix well.

Step 3 – Mix the Wet Ingredients

1. In a separate bowl, whisk the melted butter and sugar until smooth.
2. Add the eggs one at a time, whisking thoroughly after each addition.
3. Stir in the buttermilk (or yoghurt) and vanilla extract.

Step 4 – Add the Zucchini

Fold the grated zucchini into the wet mixture. The zucchini should be evenly distributed for a moist texture.

Step 5 – Combine Wet and Dry Ingredients

1. Gradually add the dry ingredients to the wet mixture. Use a spatula to fold everything together gently.
2. Pour in the melted Lipem dark chocolate and fold until incorporated.
3. Add the chopped Lipem milk or white chocolate for a delicious bite of creamy sweetness in every slice.

Step 6 – Bake

1. Pour the batter into the prepared pan and smooth the surface.
2. Bake in the preheated oven for 40–50 minutes or until a skewer inserted into the centre comes out clean.

Step 7 – Cool and Serve

1. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack.
2. Dust with powdered sugar or drizzle with a ganache made from Lipem chocolate for an extra indulgence.

Pairing Suggestions

Your Lipem Zucchini Schoko Kuchen pairs beautifully with:

• A dollop of freshly whipped cream.
• A scoop of vanilla ice cream.
• A hot cup of Lipem’s dark hot chocolate, for a perfectly comforting treat.

Why Choose Lipem Chocolate?

At Agrobio Int, we believe in making chocolates that bring up every dessert into a masterpiece.

Our chocolates are made with sustainable, high-quality cocoa from Cameroon, ensuring deep, flavours in every bite.

Using Lipem in your Schoko Kuchen guarantees a rich, velvety texture and an unforgettable taste.

Final Thoughts

The Lipem Zucchini Schoko Kuchen isn’t just a cake—it’s a celebration of European baking traditions and the luxurious quality of Lipem chocolate. So whether you’re serving it at a family gathering or enjoying a slice with your afternoon coffee, this cake is sure to impress.

Ready to bake your own? Gather your Lipem chocolates and get started today!

It is that time of year again!!!! We are delighted to share this perfect Christmas recipe since they can be made well in advance.

Our cakes also have a great shelf life and are perfect for the family. So read below to learn how to make a delicious Lipem Biscuit Cake :).

Christmas Pudding Chocolate Biscuit Cake

Prep time – 25 minutes

Chill time – 3 hours (Overnight is best)

Servings – 10-15

Ingredients

• 140g Dark chocolate
• 140g Milk chocolate
• 140g Condensed milk
• 140g Butter
• 115g Rich tea biscuits
• 115g Digestive biscuits
• 75g Crunchies
• 60g Maltesers
• 2lb pudding bowl

Source : Gills Bakes & Cakes

Optional Decoration

• White, red or green fondant
• Santa Decoration
• Ribbon

Directions

1. In a large bowl, roughly break up the digestive biscuits into different size pieces. Also add in the chopped up Crunchies and Malteasers.

2. Melt your preferred chocolate and butter together in the microwave in short 30 second blasts till melted.

3. Leave to cool for 5 minutes then very gently fold in your condensed milk till just combined. (Over mixing may cause splitting)

4. Add your chocolate mix into your dry ingredients and fold till all biscuits are coated.

5. Press mix into your pudding bowl. After each spoon press in mixture down as much as possible to stop air bubbles forming.

6. Flatten out your mix as much as possible at the top of the pudding bowl to prevent a misshaped pudding when you remove it from the mould.

7. Set in the fridge overnight.

8. Remove your pudding from the bowl onto your serving board by pressing and squeezing the mould. If you are having any difficulty, run a knife around the rim of the bowl to create an air gap.

9. Roll our your white fondant, cut a drip shape and gently place on top of your pudding. The condensation will help it stick.

10. Decorate with anything you wish i.e, ornaments, gold dust etc.

12. Add a ribbon around the bottom of your pudding securing with a little tape.

13. Take a snap and Enjoy!! This will last a few weeks in and airtight container. (Once cut, biscuits at the cut section may become a little softer).