| About Beryl’s :
Beryl’s Chocolate and Confectionery Sdn. Bhd., established in 1995 with a focus on excellence, started its operations in Desa Serdang, Kuala Lumpur, producing consumer-packed chocolates for duty-free shops and supermarkets. By 1998, they expanded to a new factory in Seri Kembangan Industrial Area, diversifying their product range. Further growth led to two more factories opening in 2008 and 2013, enabling the production of chocolates for the food service industry, cookies, and other confectionery items. Beryl’s Chocolate has now become a well-loved consumer brand throughout the country and beyond. Today, Beryl’s is a recognized brand in over 15 countries, known for its high-quality, innovative products and superior service, fulfilling its vision of becoming a leading international chocolatier. |
- 62% Cocoa, 100% Cocoa butter
- No preservatives
- No artificial colors
- No artificial flavours
Ingredients: Cocoa Mass, Sugar, Cocoa Butter, Cocoa Powder, Emulsifier: Soya Lecithin, Sodium Bicarbonate, Natural Vanilla Flavour.
Allergen Information: Made by equipment that also processes products that contain milk protein, peanuts, tree nuts, sesame, egg and cereals containing gluten.
How to make Beryl’s chocolate brownies with Beryls Gourmet Bittersweet Coins 62% (Gold)?
Method for approximately 12 brownies:
- Preheat the oven to 170°C.
- Line a 10-inch square pan with baking paper.
- Melt Beryl’s BITTERSWEET Chocolate Coins (290g) and unsalted butter (290g) together then combine 7 eggs , brown sugar (120g), salt (3g) and vanilla flavor (1 tsp) into a bowl.
- Stir well, after that mix in the chocolate mixture.
- Sift the dry ingredients and then gently fold into the eggs and chocolate mixture.
- Lastly, separate the cake mixture into two times pouring and each layer drizzles with melted Beryl’s BITTERSWEET Chocolate Coins (60g) on top of the cake batter.
- Bake for 15 to 18 minutes.
To Store Beryl’s Chocolate: Kindly store in cool & dry place. Best between 15°C – 20°C
Halal Certified, Made in Malaysia
