1. 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

2. 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.