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World Chocolate Day 2025: From rich cakes to velvety cocktails, these chocolate creations are the ultimate tribute to your sweet tooth.
World Chocolate Day 2025: Whether you’re planning to bake at home, whip up a dessert cocktail, or try your hand at chocolate garnishes, this line-up will inspire your inner chocolatier
Every year, World Chocolate Day on July 7 gives us the perfect excuse to dive headfirst into all things cocoa. Whether you’re a fan of dark, milk, or white chocolate—or enjoy it spiced, salted, or infused—there’s no denying chocolate’s universal appeal. It’s more than just a sweet treat; it’s a mood-lifter, a comfort food, and in many cultures, a celebration in itself.
To honour this beloved ingredient, we’ve rounded up some indulgent, chef-crafted recipes that go beyond the basics. Think rich Chocolate Mud Cake, luxe Avocado Pine Nut Truffles, airy Spicy Dark Chocolate Mousse, and even sippable treats like the Muddy Hug dessert cocktail and the Bourbon Chocolate Shake. These recipes, created by culinary experts from top hotels and bars across India, spotlight chocolate in all its forms—baked, whipped, frozen, and even infused into spirits.
Whether you’re planning to bake at home, whip up a dessert cocktail, or try your hand at chocolate garnishes, this line-up will inspire your inner chocolatier. So, tie on that apron (or pour yourself a glass), and let’s make this World Chocolate Day an indulgent celebration to remember.
Milk Chocolate Hazelnut Brownie By Ramachandra Ganeshan, Executive Sous Chef, ITC Maurya
Ingredients:
Milk Chocolate – 200g
Hazelnuts – 100g (chopped)
Butter – 100g
Sugar – 150g
Eggs – 3
All-Purpose Flour – 100g
Cocoa Powder – 50g
Baking Powder – 1 tsp
Vanilla Extract – 1 tsp
Salt – A pinch
Method:
Preheat oven to 170°C (350°F).
Melt chocolate and butter over a double boiler.
Whisk sugar and eggs until light and fluffy.
Slowly add the chocolate mixture to the egg mix while stirring.
Sift and fold in flour, cocoa, salt, and baking powder.
Add vanilla and hazelnuts; mix well.
Pour into a greased 11×3″ tin.
Bake for 25–30 mins or until a skewer comes out clean.
Cool on a wire rack.
Garnish with hazelnut mousse, fondant flower, and chocolate sprinkles.
Avocado Pine Nut Truffle By Chef Hemant Aswal, Andaz Delhi
Ingredients:
Truffle Base
Valrhona Guanaja Chocolate 70% – 500 g
Avocado Purée – 450 g
Diced Avocado – 75 g
Unsalted Soft Butter – 100 g
For Coating
Valrhona Guanaja Chocolate 70% – 100 g
Roasted Pine Nuts – 125 g
Method:
Melt 500 g chocolate to 45°C.
Stir in avocado purée until smooth.
Cool to 35°C, then gently mix in soft butter and diced avocado.
Let rest for 1 hour in a cool room.
Scoop and roll into 12 g balls.
Dip truffles into 100 g melted chocolate and coat with roasted pine nuts.
Chocolate Texture By Chef Neeraj Tyagi, Grand Hyatt Mumbai
Part 1: Chocolate Texture Base
Ingredients:
Dark Chocolate (70% Guanaja Valrhona) – 300 g
Milk Chocolate – 150 g
Heavy Cream – 1000 g
Whole Milk (4% fat) – 300 ml
Organic Honey – 100 g
Maldon Salt – 6 g
Vanilla Pods – 2
Method:
Scrape vanilla seeds into a pan; add pods, cream, milk, salt, and honey.
Bring to a boil. Cover and infuse for 15 mins.
Pour hot liquid over chocolate. Blend smooth and strain.
Pour into molds and freeze overnight.
Part 2: Chocolate Spray
Ingredients:
Couverture Dark Chocolate (54.5%) – 200 g
Cocoa Butter – 200 g
Activated Charcoal Powder – as needed (for color)
Method:
Melt cocoa butter and pour over chocolate.
Add charcoal, blend till smooth, and strain.
Use at 40°C in a spray gun.
Spray chocolate molds before demolding for an even, snappy finish.
Part 3: Chocolate Soil
Ingredients:
Dark Chocolate (Callebaut 54.5%) – 200 g
Caster Sugar – 100 g
Water – 40 ml
Method:
Heat sugar and water to 112°C (soft ball stage).
Add chocolate, whisking well.
Cook briefly, then pour onto a Silpat. Cool at room temperature to form a crunchy soil.
Choco Lava Cake recipe by Chef Sanjeev Kapoor
Ingredients:
Dark Chocolate – 60g (chopped)
Butter – 4 tbsp
Eggs – 2
Vanilla Extract – ½ tsp
Sugar Free Green – 16 sachets
Cocoa Powder – 1½ tbsp + extra for dusting
Refined Flour – ¼ cup
Baking Powder – ½ tsp
Salt – A pinch
Milk – 2–3 tbsp
Method:
Melt chocolate and butter over simmering water.
In a bowl, whisk eggs, vanilla, and sugar substitute.
Add cocoa powder to chocolate mix, then combine with egg mix.
Sift in flour, baking powder, salt; add milk and mix well.
Pour into silicon moulds.
Bake at 180°C for 6–7 mins.
Dust with cocoa and serve warm.
Chocolate-Orange Olive Oil Loaf Cake By Chef Krutika Gawas, Sous Chef, Conrad Pune
Ingredients:
All-Purpose Flour – 1½ cups
Cocoa Powder – ½ cup
Sugar – ¾ cup
Olive Oil – ½ cup
Greek Yogurt – ½ cup
Orange Juice – ½ cup
Orange Zest – from 1 large orange
Eggs – 2
Baking Powder – 1 tsp
Baking Soda – ½ tsp
Salt – ½ tsp
Method:
Preheat oven to 175°C and grease a loaf pan.
Whisk olive oil, yogurt, eggs, juice, and zest.
Sift dry ingredients; fold into wet mix until just combined.
Pour into pan and bake 35–40 mins or until a skewer comes out clean.
Chocolate Macadamia Nut Butter
Ingredients:
1⅓ cups roasted macadamia nuts
¼ cup dark chocolate chips
½ cup unsweetened shredded coconut
Method:
Blend nuts until smooth.
Add chocolate chips and coconut; blend again.
Store refrigerated; use within 4–5 days.
Spicy Dark Chocolate Mousse with Candied Chili & Sea Salt
Ingredients:
Dark Chocolate (70%) – 200g
Cream (35%) – 200g (whipped)
Cream – 100g (for ganache)
Sugar – 2 tbsp
Red Chili – 1 small, thinly sliced
Chili Powder – 1 tsp (optional)
Sea Salt Flakes – ½ tsp
Method:
Caramelize chili slices with sugar; set aside.
Boil 100g cream and mix with chocolate to make ganache.
Fold in whipped cream gently.
Pour into moulds and freeze until set.
De-mould and spray with cocoa butter.
Garnish with candied chili, sea salt, and chocolate décor.
Bourbon Brownie Pudding with Crunchy Biscuit Base
Method:
Mix crushed Britannia Bourbon biscuits with melted butter. Press into greased baking dish.
Whisk sugar, flour, cocoa, salt, milk, cream, and vanilla to make batter.
Pour over biscuit base; top with chocolate chips.
Bake at 175°C for 30–35 mins.
Sprinkle chopped Bourbon biscuits on hot pudding.
Rest for 15 mins and serve warm with caramel, whipped cream, or sugar dusting.
Bourbon Brownie Pops with a Peanut Butter Twist
Method:
Mix flour, cocoa, baking powder, and salt.
Cream butter and sugar; add eggs and vanilla.
Alternate adding dry ingredients and milk; fold in chocolate chips and chopped Bourbon biscuits.
Bake in a greased 9×13″ pan at 175°C for 25–30 mins. Cool and crumble.
Add more chocolate chips, roll into balls.
Dip in melted chocolate, drizzle with peanut butter, and decorate with sprinkles.
Chill for 30 mins before serving.
Muddy Hug By Pradip Barman, Senior Bartender, Deltin Jaqk, Goa
A rich dessert cocktail combining chocolate, cream, and indulgence.
Ingredients:
10 ml chocolate syrup
30 ml vodka
30 ml chocolate-flavoured Baileys
1 scoop chocolate ice cream
Crushed ice
Garnish:
Hide & Seek biscuit
Chocolate powder
Method:
Add all ingredients to a cocktail shaker with crushed ice.
Shake well until chilled and blended.
Strain into a chilled margarita glass.
Garnish with biscuit and dust with chocolate powder.
Serve immediately.
Bourbon Chocolate Shake By Nibaran Mandal, Senior Supervisor, Deltin Suites, Goa
Chocolate Bourbon Infusion:
Combine cacao nibs with Jim Beam; infuse for 48 hrs.
Strain and store in a glass container.
Ingredients:
60 ml chocolate-infused Jim Beam
60 ml Baileys Irish Cream
1 scoop tender coconut ice cream
120 ml milk (or dairy-free alternative)
Grated chocolate, for garnish
Method:
Blend all ingredients until smooth.
Strain into a chocolate-rimmed Hansa glass.
Garnish with grated chocolate. Serve chilled.
Healthy Homemade Chocolate
Ingredients:
1 cup cacao butter
6–7 tbsp cacao powder
1 tsp vanilla extract
2 tbsp maple syrup
¼ cup toasted shredded coconut
1 tbsp chia seeds
½ cup macadamia nuts
Method:
Melt cacao butter, then stir in cacao powder, vanilla, and maple syrup.
Toast coconut in a hot pan.
Add coconut, chia seeds, and nuts to chocolate.
Pour into moulds or on a lined tray for bark.
Chill for 1 hour. Enjoy!
Chocolate Marquise by Radisson Blu Hotel, New Delhi, Dwarka
Ingredients:
150g whole eggs
20g sugar
244g melted dark couverture chocolate
100g melted unsalted butter
2g vanilla essence
Method:
Whip eggs and sugar until pale and fluffy.
Fold in vanilla and cooled chocolate-butter mix.
Pour into mould; refrigerate 4–6 hours.
Unmould and serve with whipped cream, berries, or chocolate garnish.
Cinnamon-Dusted Churros by Chef Arvind Singh, Daisy Mae Cantina
Ingredients:
1 cup water
2½ tbsp sugar
½ tsp salt
2 tbsp vegetable oil
1 cup all-purpose flour
Oil for frying
½ cup sugar + 1 tsp cinnamon (for coating)
Method:
Boil water, sugar, salt, and oil. Stir in flour to form dough.
Pipe into hot oil (190°C) and fry until golden.
Drain and coat in cinnamon sugar.
Chocolate Mud Cake by Chef Amit Kaintura
Ingredients:
250g unsalted butter
200g dark chocolate (chopped)
1 tbsp instant coffee (optional)
1¼ cups water
1¾ cups caster sugar
2 large eggs
1½ cups self-raising flour
¼ cup cocoa powder
1 tsp vanilla extract
Method:
Preheat oven to 160°C. Line a 20 cm tin.
Melt butter, chocolate, coffee, and water. Cool.
Stir in sugar and eggs.
Sift in flour and cocoa; mix gently.
Add vanilla. Pour into tin.
Bake 1 hr 45 mins or until a skewer comes out with moist crumbs.
Cool completely before slicing or frosting.
Cocoa Boulevardier by Rohit Rajput, Daisy Mae Cantina
Ingredients:
30 ml bourbon or rye
30 ml sweet vermouth
30 ml chocolate-infused Campari
Orange peel (for garnish)
Method:
Stir all ingredients over ice.
Strain into a glass over a large cube.
Garnish with orange peel.
Swati Chaturvedi, a seasoned media and journalism aficionado with over 10 years of expertise, is not just a storyteller; she’s a weaver of wit and wisdom in the digital landscape. As a key figure in News18 Engl…Read More
Swati Chaturvedi, a seasoned media and journalism aficionado with over 10 years of expertise, is not just a storyteller; she’s a weaver of wit and wisdom in the digital landscape. As a key figure in News18 Engl… Read More
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