Avocado toast with whole wheat bread Dulcesol

Avocado toast is a popular and healthy option for breakfast or a snack. In this recipe, we use whole wheat bread from Dulcesol to add a nutritious and delicious touch. These toasts are easy to prepare and are full of flavor and health benefits.

Benefits
  • – Avocado is an excellent source of healthy fats, while whole wheat bread is Dulcesol provides fiber and essential nutrients.
  • – This recipe is perfect for a quick and nutritious breakfast or snack.
  • – You can customize the toasts with your favorite toppings to vary the flavors.

INGREDIENTS FOR AVOCADO TOAST WITH DULCESOL WHOLE WHEAT BREAD

PREPARATION

Steps to make avocado toast with whole wheat bread Dulcesol

  1. Toast the slices of whole wheat bread Dulcesol until golden and crispy.
  2. While the bread is toasting, cut the avocado in half, remove the pit and scoop out the flesh with a spoon. Place the flesh in a bowl and mash with a fork until smooth.
  3. Add the lemon juice to the mashed avocado and mix well. Season with salt and pepper to taste.
  4. Spread the avocado mixture over the toasted bread slices.
  5. If you wish, add cherry tomatoes cut in half, sesame seeds, chili flakes and a splash of extra virgin olive oil for a special touch.
  • And voilà! Enjoy these delicious and healthy avocado toasts with whole wheat bread from Dulcesol, perfect for any time of day!✨
 
Tips
  • – If you have leftover avocado mixture, store it in an airtight container in the refrigerator and consume it within a couple of days.
  • – Try adding crumbled feta cheese, poached egg or cucumber slices for different flavor combinations.
  • – Serve the toast with a fresh salad or a cup of tea for a complete and balanced meal.
 
 
 
Remember that you can find more recipes in our blog. And don't forget to share it with us!
 
  • We hope you enjoy this recipe as much as we enjoyed creating it. Enjoy! ✨ Go ahead and try it and share your photos with us on social media using the hashtag #DulcesolRecipes! 📸✨
  •  
  • What do you think of this recipe? Do you have any other creative ideas for using the products of Dulcesol? Leave your comments below! 👇
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Avocado toast with whole wheat bread Dulcesol

Avocado toast with whole wheat bread Dulcesol

Prepare some delicious avocado toast with whole wheat bread from Dulcesol. A healthy and quick option for your breakfasts.
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Vegan pumpkin cheesecake with cocoa croissants Dulcesol

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Mango bingsu with petit croissants Dulcesol

Mango bingsu with petit croissants Dulcesol

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Vegan pumpkin cheesecake with cocoa croissants Dulcesol

This vegan pumpkin cheesecake is a no-bake treat that combines the creaminess of pumpkin with the crunchy texture of pumpkin cocoa croissants. Dulcesol. Ideal to surprise your guests with a healthy and delicious dessert.

 

Benefits
  • This cheesecake is vegan and no-bake, making it a healthier option compared to traditional cheesecakes.
  • It does not require baking, which simplifies the process and saves time.
  • The combination of pumpkin and cocoa croissants offers a unique and delicious flavor.

INGREDIENTS FOR THE VEGAN PUMPKIN CHEESECAKE WITH DULCESOL COCOA CROISSANTS

  • Base:
  • 1 package of petit cocoa croissants Dulcesol
  • 3 tablespoons coconut oil, melted
  •  
  • Filling:
  • 1 ½ cups raw cashews (soaked in hot water for 1 hour)
  • 1 lemon (juice)
  • ⅓ cup coconut milk (can be light or unsweetened)
  • 3 tablespoons olive oil (or melted coconut oil)
  • ⅓ cup light agave nectar (or maple syrup)
  • ⅓ cup pumpkin puree
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract (optional)

PREPARATION

Steps to make the vegan pumpkin cheesecake with cocoa croissants Dulcesol

  1. To prepare the base tritura the petit croissants cocoa Dulcesol in a food processor until fine crumbs.
  2. Mix the crumbs with the melted coconut oil and press the mixture into the bottom of a springform pan. Refrigerate while you prepare the filling.
  3. Next, for the filling, drain the soaked cashews and place them in a high-powered blender.
  4. Add the lemon juice, coconut milk, olive oil, agave nectar, pumpkin puree, pumpkin pie spice and vanilla extract.
  5. Blend until smooth and creamy, adjusting sweetness to taste.
  6. To assemble the cheesecake, pour the filling onto the croissant base and smooth the surface with a spatula.
  7. Refrigerate for at least 4-6 hours, or until firm.
  8. Unmold the cheesecake and decorate with coconut whipped cream and caramelized pecans if desired.
  • And voilà! Enjoy this vegan pumpkin cheesecake with cocoa croissants from Dulcesol, a perfect combination of flavors and textures!✨
 
Tips
  • Make sure to soak the cashews in hot water for a creamier texture.
  • Taste the filling before pouring it over the base and adjust the sweetness to your preference.
  • Add a special touch by decorating with coconut whipped cream and caramelized pecans.
 
 
 
Remember that you can find more recipes in our blog. And don't forget to share it with us!
 
  • We hope you enjoy this recipe as much as we enjoyed creating it. Enjoy! ✨ Go ahead and try it and share your photos with us on social media using the hashtag #DulcesolRecipes! 📸✨
  •  
  • What do you think of this recipe? Do you have any other creative ideas for using the products of Dulcesol? Leave your comments below! 👇
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Related recipes

Avocado toast with whole wheat bread Dulcesol

Avocado toast with whole wheat bread Dulcesol

Prepare some delicious avocado toast with whole wheat bread from Dulcesol. A healthy and quick option for your breakfasts.
Vegan pumpkin cheesecake with cocoa croissants Dulcesol

Vegan pumpkin cheesecake with cocoa croissants Dulcesol

Enjoy a delicious vegan no-bake pumpkin cheesecake, with a crunchy pumpkin croissant base! Dulcesol!
Mango bingsu with petit croissants Dulcesol

Mango bingsu with petit croissants Dulcesol

Learn how to make mango bingsu, a Korean dessert trending on TikTok, along with delicious petit croissants Dulcesol.

Mango bingsu with petit croissants Dulcesol

Bingsu is a popular Korean dessert made from shaved ice and various toppings. In this version, we will use fresh mango and the exquisite petit croissants Dulcesol. A recipe that is causing a sensation on TikTok and that you can't miss!

  •  
  • Interesting Fact ✨
  • Bingsu is a traditional Korean dessert that has become very popular all over the world. Originally, it was made with shaved ice and sweet red beans, but today it can be found in a variety of flavors and toppings.

INGREDIENTS FOR MANGO BINGSU WITH DULCESOL PETIT CORISSANTS

PREPARATION

Steps to make mango bingsu with petit croissants Dulcesol

  1. Crush the ice in a blender or food processor until it has a fine, fluffy texture.
  2. Peel and cut the mango into small cubes.
  3. Place the shaved ice in a large bowl. Top with the mango cubes.
  4. Drizzle the condensed milk over the ice and mango.
  5. Add the mango syrup for an extra touch of flavor.
  6. Add Bingsu to petit croissants Dulcesol.
  7. Enjoy this delicious recipe!
  • And there you have it! Enjoy this refreshing mango bingsu with petit croissants Dulcesol and surprise everyone with this trendy recipe!

Tips

  • – You can add other fruits such as strawberries, kiwi or banana to vary the flavor.
  • – Make sure the ice is crushed well to get the right texture of the Bingsu.
  • – If you prefer, you can make your own homemade mango syrup with fresh mango and sugar.
 
 
 
 
Remember that you can find more recipes in our blog. And don't forget to share it with us!
 
  • We hope you enjoy this recipe as much as we enjoyed creating it. Enjoy! ✨ Go ahead and try it and share your photos with us on social media using the hashtag #DulcesolRecipes! 📸✨
  •  
  • What do you think of this recipe? Do you have any other creative ideas for using the products of Dulcesol? Leave your comments below! 👇
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Related recipes

Avocado toast with whole wheat bread Dulcesol

Avocado toast with whole wheat bread Dulcesol

Prepare some delicious avocado toast with whole wheat bread from Dulcesol. A healthy and quick option for your breakfasts.
Vegan pumpkin cheesecake with cocoa croissants Dulcesol

Vegan pumpkin cheesecake with cocoa croissants Dulcesol

Enjoy a delicious vegan no-bake pumpkin cheesecake, with a crunchy pumpkin croissant base! Dulcesol!
Mango bingsu with petit croissants Dulcesol

Mango bingsu with petit croissants Dulcesol

Learn how to make mango bingsu, a Korean dessert trending on TikTok, along with delicious petit croissants Dulcesol.

Cocoa palmerita cake Dulcesol with hazelnut cream

Are you looking for an innovative and delicious recipe to surprise your guests? We present the cocoa palmerita cake Dulcesol with hazelnut cream, a perfect combination of textures and flavors that will delight everyone. Using the exquisite cocoa palmeritas from DulcesolThis cake is easy to prepare and perfect for any special occasion.

 

INGREDIENTS FOR DULCESOL COCOA PALMERITAS CAKE WITH HAZELNUT CREAM

  • 1 package of cocoa palm kernels Dulcesol
  • 200 g hazelnut cream
  • 200 ml cream to assemble
  • 100 g dark chocolate
  • 50 g icing sugar
  • 50 g toasted and chopped hazelnuts
  • 1 teaspoon vanilla extract
  • Mint leaves for garnish (optional)

PREPARATION

Steps to make the cocoa palmerita cake Dulcesol with hazelnut cream

  1. Place the cocoa palmeritas on the bottom of a springform pan, covering the entire base. Press lightly to make sure they are compact.
  2. In a bowl, mix the hazelnut spread with the vanilla extract. Set aside.
  3. In another bowl, whip the cream with the icing sugar until stiff. Fold the whipped cream into the hazelnut cream mixture.
  4. Pour the hazelnut cream mixture over the palmerita base and smooth the surface with a spatula.
  5. Place the cake in the refrigerator and chill for at least 4 hours, or until firm.
  6. Before serving, melt the dark chocolate and pour it in a stream over the cake. Sprinkle the chopped hazelnuts on top and decorate with mint leaves if desired.
  • And voilà! You now have a delicious cocoa palmerita cake. Dulcesol with hazelnut cream ready to enjoy. Surprise your loved ones with this modern and trendy recipe, and let yourself be carried away by the unmatched flavor of the cocoa palmeritas from Dulcesol. Bon appetit! ✨
 
Tips
  • For an extra touch of flavor, you can add a pinch of sea salt to the hazelnut spread.
  • If you prefer a lighter version, you can use vegetable cream instead of whipping cream.
  • Make sure the cake is completely cold before removing it from the pan so that it keeps its shape.
 
 
 
Remember that you can find more recipes in our blog. And don't forget to share it with us!
 
  • We hope you enjoy this recipe as much as we enjoyed creating it. Enjoy! ✨ Go ahead and try it and share your photos with us on social media using the hashtag #DulcesolRecipes! 📸✨
  •  
  • What do you think of this recipe? Do you have any other creative ideas for using the products of Dulcesol? Leave your comments below! 👇
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Related recipes

Avocado toast with whole wheat bread Dulcesol

Avocado toast with whole wheat bread Dulcesol

Prepare some delicious avocado toast with whole wheat bread from Dulcesol. A healthy and quick option for your breakfasts.
Vegan pumpkin cheesecake with cocoa croissants Dulcesol

Vegan pumpkin cheesecake with cocoa croissants Dulcesol

Enjoy a delicious vegan no-bake pumpkin cheesecake, with a crunchy pumpkin croissant base! Dulcesol!
Mango bingsu with petit croissants Dulcesol

Mango bingsu with petit croissants Dulcesol

Learn how to make mango bingsu, a Korean dessert trending on TikTok, along with delicious petit croissants Dulcesol.

Chocolate brownies with cocoa topping Dulcesol

Brownies are a classic that never goes out of style. In this recipe, we use the top cao hazelnut cream from Dulcesol to give it an extra touch of flavor and creaminess. These brownies are perfect for any occasion, whether it's a snack, a dessert or just to treat yourself.

INGREDIENTS FOR CHOCOLATE BROWNIES WITH CAO DULCESOL TOP

PREPARATION

Steps to make the chocolate brownies with top cao Dulcesol

  1. Preheat the oven to 180°C and grease a square baking tin.
  2. In a large bowl, melt the dark chocolate and butter together, either in the microwave or in a double boiler. Mix well until smooth.
  3. Add the sugar to the chocolate and butter mixture and mix well. Add the eggs one by one, beating well after each addition. Add the vanilla essence and mix.
  4. Sift the flour and salt over the chocolate mixture and mix until well combined.
  5. Pour half of the batter into the prepared pan. Add spoonfuls of the top cao hazelnut cream Dulcesol over the batter and then top with the rest of the brownie batter.
  6. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs attached. Cool completely in the pan before cutting into squares.
  • These chocolate brownies with Top Cao hazelnut cream from Dulcesol They are irresistible! Perfect to share or enjoy at any time of the day.
 
 
 
Remember that you can find more recipes in our blog. And don't forget to share it with us!
 
  • We hope you enjoy this recipe as much as we enjoyed creating it. Enjoy! ✨ Go ahead and try it and share your photos with us on social media using the hashtag #DulcesolRecipes! 📸✨
  •  
  • What do you think of this recipe? Do you have any other creative ideas for using the products of Dulcesol? Leave your comments below! 👇
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Related recipes

Avocado toast with whole wheat bread Dulcesol

Avocado toast with whole wheat bread Dulcesol

Prepare some delicious avocado toast with whole wheat bread from Dulcesol. A healthy and quick option for your breakfasts.
Vegan pumpkin cheesecake with cocoa croissants Dulcesol

Vegan pumpkin cheesecake with cocoa croissants Dulcesol

Enjoy a delicious vegan no-bake pumpkin cheesecake, with a crunchy pumpkin croissant base! Dulcesol!
Mango bingsu with petit croissants Dulcesol

Mango bingsu with petit croissants Dulcesol

Learn how to make mango bingsu, a Korean dessert trending on TikTok, along with delicious petit croissants Dulcesol.

Crescent Dulcesol with matcha and azuki cream

Today we bring you a recipe that combines the best of European pastries with traditional Japanese flavors. Croissants Dulcesol They are transformed into a gourmet dessert with the addition of matcha and azuki cream. This recipe is perfect for surprising your guests with a unique and delicious fusion of flavours.

  • Interesting Fact ✨
  • Matcha is a type of powdered green tea popular in Japan, known for its health benefits and unique flavor. Adzuki cream, made from sweet red beans, is a traditional ingredient in many Japanese desserts.

INGREDIENTS FOR THE DULCESOL CROISSANT WITH MATCHA AND AZUKI CREAM

  • 4 croissants Dulcesol
  • 1 tablespoon matcha powder
  • 1/2 cup azuki cream (sweet red bean paste)
  • 1/4 cup of whipping cream
  • 1 spoon of sugar
  • Mint leaves for garnish (optional)

PREPARATION

Steps to make the croissant Dulcesol with matcha and azuki cream

  1. In a small bowl, mix the azuki cream with the whipping cream and sugar. Beat until you obtain a smooth, homogeneous cream.
  2. Cut the croissants Dulcesol in half, without completely separating them.
  3. Fill each croissant with a generous spoonful of the azuki cream.
  4. Sprinkle matcha powder over filled croissants for a touch of color and flavor.
  5. Garnish with mint leaves if desired and serve immediately.
  • We hope you enjoy preparing and tasting this recipe. Do you dare to try it?
 
 
 
 
Remember that you can find more recipes in our blog. And don't forget to share it with us!
 
  • We hope you enjoy this recipe as much as we enjoyed creating it. Enjoy! ✨ Go ahead and try it and share your photos with us on social media using the hashtag #DulcesolRecipes! 📸✨
  •  
  • What do you think of this recipe? Do you have any other creative ideas for using the products of Dulcesol? Leave your comments below! 👇
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Related recipes

Avocado toast with whole wheat bread Dulcesol

Avocado toast with whole wheat bread Dulcesol

Prepare some delicious avocado toast with whole wheat bread from Dulcesol. A healthy and quick option for your breakfasts.
Vegan pumpkin cheesecake with cocoa croissants Dulcesol

Vegan pumpkin cheesecake with cocoa croissants Dulcesol

Enjoy a delicious vegan no-bake pumpkin cheesecake, with a crunchy pumpkin croissant base! Dulcesol!
Mango bingsu with petit croissants Dulcesol

Mango bingsu with petit croissants Dulcesol

Learn how to make mango bingsu, a Korean dessert trending on TikTok, along with delicious petit croissants Dulcesol.

Japanese Dorayaki with cocoa cream Dulcesol

Dorayaki is a traditional Japanese dessert consisting of two fluffy pancakes filled with anko (red bean paste). In this recipe, we'll give it a modern twist by using cocoa cream. Dulcesol as a filling, creating an irresistible combination that is sweeping TikTok. Get ready to enjoy a sweet and delicious treat!

 

  • Interesting Fact ✨
  • Dorayaki is a very popular dessert in Japan and is known for being a favorite of the anime character Doraemon. Traditionally, it is filled with anko, but nowadays you can find them with a variety of fillings, including chocolate spread, whipped cream, and fruit.

INGREDIENTS FOR JAPANESE DORAYAKIS WITH DULCESOL COCOA CREAM

PREPARATION

Steps to make Japanese dorayakis with cocoa cream Dulcesol

  1. In a bowl, beat the eggs with the sugar and honey until foamy. Add the sifted flour and baking powder and mix well. Add the water little by little until you obtain a homogeneous dough.
  2. Heat a non-stick frying pan over medium heat and pour in small portions of batter to form the patties. Cook until bubbles appear on the surface, then flip and cook on the other side until golden.
  3. Once the pancakes are cold, spread a generous amount of cocoa cream Dulcesol on a pancake and cover it with another pancake, forming a sandwich.
  4. Serve the Dorayaki immediately or store in an airtight container to enjoy later.
  • And there you have it! Japanese Dorayaki with cocoa cream Dulcesol Not only are they delicious, but they're also trending on TikTok. Go ahead and try them and surprise your friends with this sweet treat!

Tips

  • You can add a little vanilla essence to the dough to give it an extra touch of flavor.
  • If you prefer a more traditional filling, you can use anko instead of cocoa cream.
  • Pair Dorayaki with a cup of green tea for a complete Japanese experience.
 
 
 
 
Remember that you can find more recipes in our blog. And don't forget to share it with us!
 
  • We hope you enjoy this recipe as much as we enjoyed creating it. Enjoy! ✨ Go ahead and try it and share your photos with us on social media using the hashtag #DulcesolRecipes! 📸✨
  •  
  • What do you think of this recipe? Do you have any other creative ideas for using the products of Dulcesol? Leave your comments below! 👇
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Avocado toast with whole wheat bread Dulcesol

Avocado toast with whole wheat bread Dulcesol

Prepare some delicious avocado toast with whole wheat bread from Dulcesol. A healthy and quick option for your breakfasts.
Vegan pumpkin cheesecake with cocoa croissants Dulcesol

Vegan pumpkin cheesecake with cocoa croissants Dulcesol

Enjoy a delicious vegan no-bake pumpkin cheesecake, with a crunchy pumpkin croissant base! Dulcesol!
Mango bingsu with petit croissants Dulcesol

Mango bingsu with petit croissants Dulcesol

Learn how to make mango bingsu, a Korean dessert trending on TikTok, along with delicious petit croissants Dulcesol.

Nougat and chocolate cupcakes Dulcesol

Are you looking for a recipe that will be the center of attention at your Christmas gatherings? Look no further! These nougat and chocolate cupcakes are the perfect combination of tradition and modernity. With products Dulcesol, you will have the guarantee of quality and flavor in every bite. Let's get to work!

INGREDIENTS FOR DULCESOL NOUGAT AND CHOCOLATE CUPCAKES

  • 6 muffins Dulcesol
  • 200 g of Jijona nougat
  • 100 g dark chocolate
  • 100 butter g
  • 2 eggs
  • 100 ml of milk
  • 1 teaspoon of baking powder
  • 1 pinch of salt

PREPARATION

Steps to make the nougat and chocolate cupcakes Dulcesol

  1. Preheat the oven to 180°C and line a cupcake tray with paper liners.
  2. Melt the dark chocolate in a bain-marie or in the microwave and let it cool slightly.
  3. Crumble the muffin Dulcesol in a large bowl.
  4. Beat the butter with the eggs until smooth. Add the crumbled Jijona nougat and melted chocolate.
  5. Add the crumbled muffins to the mixture along with the milk, yeast and salt. Mix well until you obtain a uniform dough.
  6. Divide the batter into the cupcake molds, filling them up to 2/3 of their capacity.
  7. Bake for 15-20 minutes or until a toothpick inserted comes out clean.
  8. Let the cupcakes cool on a wire rack before decorating as desired.
  • And voilà! You now have some nougat and chocolate cupcakes that will have everyone asking for the recipe. Enjoy these holidays with the best flavor of Dulcesol!
 
Remember that you can find more recipes in our blog. And don't forget to share it with us!
 
 
 
 
 
  • We hope you enjoy this recipe as much as we enjoyed creating it. Enjoy! ✨ Go ahead and try it and share your photos with us on social media using the hashtag #DulcesolRecipes! 📸✨
  •  
  • What do you think of this recipe? Do you have any other creative ideas for using the products of Dulcesol? Leave your comments below! 👇
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Avocado toast with whole wheat bread Dulcesol

Avocado toast with whole wheat bread Dulcesol

Prepare some delicious avocado toast with whole wheat bread from Dulcesol. A healthy and quick option for your breakfasts.
Vegan pumpkin cheesecake with cocoa croissants Dulcesol

Vegan pumpkin cheesecake with cocoa croissants Dulcesol

Enjoy a delicious vegan no-bake pumpkin cheesecake, with a crunchy pumpkin croissant base! Dulcesol!
Mango bingsu with petit croissants Dulcesol

Mango bingsu with petit croissants Dulcesol

Learn how to make mango bingsu, a Korean dessert trending on TikTok, along with delicious petit croissants Dulcesol.

Tanghulu Dulcesol

Tanghulu is a Chinese dessert that has gained popularity worldwide thanks to its bright appearance and delicious taste. Traditionally, it consists of fruits covered in candied candy. Here is a quick and easy version using candied fruits.

Principal ingredient: -
Difficulty: Easy

INGREDIENTS FOR DULCESOL TANGHULU

  • Fruits 
  • 200 g of sugar
  • 100 ml water
  • skewer sticks

PREPARATION

Steps to do the Tanghulu Dulcesol

  1. Thread the fruits on the chopsticks of skewer. Make sure to leave space between each piece of fruit.
  2. In a pan, mix the sugar and water. Heat over medium-high heat without stirring until the sugar dissolves and the mixture begins to boil. Continue cooking until the candy reach a light golden color.
  3. Quickly dip the fruit skewers into the candy warm, making sure to coat them completely. Allow any excess caramel to drip off before placing the skewers on a baking paper lined tray.
  4. Allow the skewers to cool at room temperature until the candy harden and become crunchy.
  • Enjoy this Tanghulu Dulcesol and surprise everyone with a bright and delicious dessert! Perfect to share on any special occasion.
 
Remember that you can find more recipes in our blog. And don't forget to share it with us!
 
 
 
 
 
  • We hope you enjoy this recipe as much as we enjoyed creating it. Enjoy! ✨ Go ahead and try it and share your photos with us on social media using the hashtag #DulcesolRecipes! 📸✨
  •  
  • What do you think of this recipe? Do you have any other creative ideas for using the products of Dulcesol? Leave your comments below! 👇
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Avocado toast with whole wheat bread Dulcesol

Avocado toast with whole wheat bread Dulcesol

Prepare some delicious avocado toast with whole wheat bread from Dulcesol. A healthy and quick option for your breakfasts.
Vegan pumpkin cheesecake with cocoa croissants Dulcesol

Vegan pumpkin cheesecake with cocoa croissants Dulcesol

Enjoy a delicious vegan no-bake pumpkin cheesecake, with a crunchy pumpkin croissant base! Dulcesol!
Mango bingsu with petit croissants Dulcesol

Mango bingsu with petit croissants Dulcesol

Learn how to make mango bingsu, a Korean dessert trending on TikTok, along with delicious petit croissants Dulcesol.

Olympic chocolate muffins Dulcesol

Olympic chocolate muffins Dulcesol have become a sensation thanks to Olympic swimmer Henrik Christiansen. These delicious chocolate muffins are perfect for any occasion and, with products Dulcesol, you can make them quickly and easily. Surprise your friends and family with this irresistible recipe!

INGREDIENTS FOR DULCESOL OLYMPIC CHOCOLATE MUFFINS

  • 6 cocoa muffins Dulcesol
  • 100 g dark chocolate to melt
  • 50 ml of liquid cream
  • 1 spoonful of butter
  • 1 teaspoon vanilla essence
  • Chocolate chips or decorations to taste

PREPARATION

Steps to make the olympic chocolate muffins Dulcesol

  1. In a saucepan, heats the liquid cream over medium heat until it begins to boil. Remove from heat and add the chocolate negro chopped up. Stir until the chocolate is completely melted and the mixture is homogeneous. Add the butter and vanilla, and mix well. Allow to cool to room temperature.
  2. The small knife, make a hole in the center of each chocolate muffin Dulcesol, without reaching the bottom. Fill the holes with the chocolate ganacheand using a pastry bag or a small spoon.
  3. Cover the tops of the muffins with more ganache and decorate with chocolate chips or your favorite decorations.
  4. Let the muffins sit in the refrigerator for at least 30 minutes to allow the ganache to firm up a bit.
  • Enjoy these Olympic chocolate muffins Dulcesol and turns any moment into a special celebration! Perfect for sharing and enjoying with friends and family!
 
Remember that you can find more recipes in our blog. And don't forget to share it with us!
 
 
 
 
 
  • We hope you enjoy this recipe as much as we enjoyed creating it. Enjoy! ✨ Go ahead and try it and share your photos with us on social media using the hashtag #DulcesolRecipes! 📸✨
  •  
  • What do you think of this recipe? Do you have any other creative ideas for using the products of Dulcesol? Leave your comments below! 👇
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Avocado toast with whole wheat bread Dulcesol

Avocado toast with whole wheat bread Dulcesol

Prepare some delicious avocado toast with whole wheat bread from Dulcesol. A healthy and quick option for your breakfasts.
Vegan pumpkin cheesecake with cocoa croissants Dulcesol

Vegan pumpkin cheesecake with cocoa croissants Dulcesol

Enjoy a delicious vegan no-bake pumpkin cheesecake, with a crunchy pumpkin croissant base! Dulcesol!
Mango bingsu with petit croissants Dulcesol

Mango bingsu with petit croissants Dulcesol

Learn how to make mango bingsu, a Korean dessert trending on TikTok, along with delicious petit croissants Dulcesol.