CHOCOLATE Method Sugar, vanilla sugar and water are put in a cracker to boil: Cool the syrup with butter to work with it and pour over homogenized powdered milk with cocoa.   Stir at the beginning with a spoon, and then take it up. The well-chopped and warm chocolate bag is still in a tray and leveling Ingredients 450 grams of sugar 150 ml of water 1 vanilla sugar bag 150 grams 500 grams of powdered milk powder 50 grams of black cocoa

PUMPKYMG TART Ingredients Method 30 ml (1 T) cake flour 5 ml (1 t) salt 2.5 ml (½ t) ground cinnamon 125 ml (½ C) sugar 750 ml (3 C) cooked pureed pumpkin 125 ml (½ C) cream 3 eggs, lightly beaten 125 ml (½ C) Rhodes Honey 65 ml (¼ C) butter, melted Method Sift together the cake flour, salt and cinnamon in a large bowle sugar and mix well. Add the pumpkin and stir to mix. Lightly whisk together the cream, eggs and Rhodes Honey. Add the cream mix to the pumpkin mix and whisk until the mixture is well blended and smooth. Pour the honey pumpkin mixture into a baking dish that has been lightly sprayed with non-stick spray. Bake the tart in an oven pre-heated to 160˚C for 40 minutes or until the tart is set and lightly golden. Serve hot.