Two preparations from Juliette and Chocolat to cook chocolate treats at home. Choose your version:
- Brownie: a preparation with Belgian semi-dark chocolate at 55%, for rich and moist brownies. The dry ingredients are already measured and mixed: just add the eggs and butter.
- Chocolate Chip Cookie: enough to make about 18 cookies that are crispy on the outside, soft and melting on the inside, to be enjoyed warm right out of the oven.
Juliette Brun was 22 years old in 2003 when she opened what she presents as the first chocolate bar in Quebec. Juliette and Chocolat crafts its products artisanally at its workshop in Greenfield Park, Longueuil.
Format: box of dry preparation; brownie version: 500 g, for 12 to 16 brownies; cookie version: 660 g, for 18 cookies.
Ingredients, brownie version: sugars (sugar, brown sugar), semi-dark chocolate (cocoa mass, sugar, cocoa butter, soy lecithin, vanilla), rice flour, salt.
Ingredients, cookie version: wheat flour, sugars (sugar, brown sugar), chocolate chunks (sugar, unsweetened chocolate, dextrose, cocoa butter, soy lecithin, vanillin), whole egg powder, baking soda, baking powder.
Allergens: brownie version: contains soy; may contain traces of wheat, milk, peanuts, and other nuts. Cookie version: contains wheat, eggs, and soy; may contain milk, peanuts, and other nuts.
Usage suggestion: follow the preparation instructions indicated on the packaging, then bake and enjoy warm.
Origin: artisanally made at the Juliette and Chocolat workshop in Greenfield Park (Longueuil), in Montérégie; Belgian chocolate in the brownie version.
$15 standard shipping. FREE over $140.
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