Unit of measure

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  • 265 g
    Abinao 85%
    • Abinao 85%
    • Guanaja 70%
    • Caraïbe 66%
    • Extra Bitter 61%
    • Oriado 60%
    • Caraque 56%
    • Araguani 72%
    • Andoa Dark 70%
    • Nyangbo 68%
    • Alpaco 66%
    • Manjari 64%
    • Illanka 63%
    • Taïnori 64%
    • Macaé 62%
    • Equatoriale Dark 55%
    • Extra Dark 53%
    • Satilia Dark 62%
    • Xocoline 65%
  • 300 g Milk
  • 20 g Cornstarch
  • 60 g Egg yolks
  • 200 g Egg whites
  • 80 g Sugar (or maltitol if using XOCOLINE NOIRE)
Select your mixture’s total weight


Before you bake them, store your soufflés in the refrigerator for a few hours (or for a few days in the freezer).


Combine the milk and starch, then bring to a boil. Pour the milk over the melted chocolate and smooth with a whisk. Beat the egg whites, adding in the sugar right away to make sure you obtain a totally smooth mixture. Add some of the beaten egg whites to your first mixture, followed by the yolks.

Finish off with the remaining egg whites. Pour your mixture into greased ramekins which you have sprinkled with sugar, then scrape off any excess from the surface.

BAKING: At 190°C (375°F) for 6-7 minutes, depending on the size. The aim is for the soufflés to stay very soft in the middle.

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