Who's Stephy?

You are probably wondering who Stephy is - well, Stephy is the girl behind the scene, the one with the chocolate craze and the sweet dream to have everyone join her sugercoated adventure!

Apart from having a sweet tooth, I love to get hands on in the kitchen, so I'm always on the lookout for new and fun recipes to delight family and friends. 

In this section, you'll find a little selection of my favorite chocolate treats for you to enjoy, so get cozy in your apron, because you are definitely in for some fine nosh! xoxoco, Stephy


Basil & Fleur de Sel Truffles

This recipe makes around 50 Truffles

Basil & Fleur de Sel Truffles

Basil & Fleur de Sel Truffles


  • 250gr bittersweet chocolate finely chopped – I like to use a mix of Beschle's 72% Arriba and 64% Trinitario Madagascar, but any chocolate above 60% will work. I suggest to try out different chocolate mixes to find your preferred mix.

  • 80gr milk chocolate, preferably 38% or above ( I use Felchlin's Elvesia Couverture 42%)

  • 1 cup heavy cream (not ultra-pasteurized)

  • 5 tablespoons unsalted butter, room temperature

  • 25gr fresh basil leaves torn by hand into small pieces

  • a pinch of Fleur de Sel

  • 2 cups cocoa powder (not Dutch processed. I use Schwarzenbach's House Mix – available at Schwarzenbach Kolonialwaren in Zürich or online) for rolling




Step1   Line a small rimmed baking sheet with plastic wrap; set aside.

Step 2  Melt 80gr dark chocolate and milk chocolate in bain-marie (if no double heater is available, just use a heatproof bowl within a pot of simmering water) Make sure the chocolate does not boil.

Step 3  Place cream in a small saucepan over medium heat; heat until cream just comes to a boil. Add basil leaves and simmer 3minutes then let steep 10 minutes. Strain cream mixture.

Step 4  Remove chocolate mixture from heat and slowly add cream mixture, blending chocolate and cream with a heatproof spatula. Start from the center of the saucepan and work your way to the outer edges until mixture is emulsified. Add butter and mix with an immersion blender until well combined. Sprinkle pinch of salt onto mixture and stir lightly. You can add more salt to taste. Pour mixture into prepared baking sheet, evenly spreading mixture with spatula. Mixture should be about 1,5cm high. Cover with plastic wrap, pressing down gently to prevent a skin from forming. Refrigerate at least 2 hours, and up to overnight.

Step 5  Roll out a sheet of baking paper on your working table. Uncover chocolate and invert onto baking paper; remove second piece of plastic wrap. Using a sharp knife, cut chocolate into 2,5cm squares.

Step 6  Line a second baking sheet with baking paper.Roll each square of chocolate between your hands to form a smooth ball. Transfer chocolate balls to baking sheet; refrigerate for 1 hour.

Step 7  Melt remaining 170gr dark chocolate in bain-marie. Place cocoa powder in a dish. Place some of the melted chocolate in the palm of your hand and roll a chocolate ball in the melted chocolate to coat, then roll in cocoa powder. Repeat process with all the balls.

Enjoy truffles at room temperature. You can refrigerate them for up to 2 weeks.

Stephy's Xocolatl

Stephy's Xocolatl

Stephy's Xocolatl

Ingredients (3-4 cups)

  • 60gr bittersweet chocolate, 60% or above, finely chopped

  • 2 cups of water

  • 2 cups of milk (if you are lactose intolerant you can substitute milk for water)

  • 2 small dried Bird's Eye chillies (you can also use a different spicy chilli)

  • 2 small cinnamon sticks

  • 3 cloves

  • Panela sugar to taste (panela can be bought at your local organic store. If not available just use brown sugar instead)

  • cinnamon powder to decorate



Step 1 Add cinnamon sticks, cloves and chillies to water. Boil for about 15 minutes until water absorbs spices.

Step 2 Melt 60gr dark chocolate in bain-marie (if no double heater is available, just use a heatproof bowl within a pot of simmering water) Make sure the chocolate does not boil. (This step can be left out if you're in a hurry)

Step 3 Add milk and chocolate to water.

Step 4 Reduce heat and let simmer for 10 minutes. IMPORTANT: test for spiciness. If you are happy, remove chillies. The longer you leave them in the mix, the spicier it becomes.

Add panela to taste

Step 5 Strain mixture to remove cinnamon sticks, cloves and chillies.

Step 6 Blend mixture in blender (if not available use whisk) until chocolate is foamy. Sprinkle with cinnamon powder. Serve hot or cold (if served cold, make sure to blend again before serving)


Grandma's Mole Poblano

Baked Chocolate Sabayon with Passionfruit