| 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. |
- 56% Cocoa, 100% Cocoa Butter
Ingredients: Cocoa Mass (45.5%), Sugar, Cocoa Butter (5.5%), Cocoa Powder (5.0%)Emulsifier: Soya Lecithin, 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 Double Chocolate Chunk Cookies with Beryl’s Gourmet Dark Chocolate Chunks 56% (Pink)?
Method for approximately 90 cookies:
- Preheat the oven at 170°C.
- Beat the 200g of salted butter and 260g of caster sugar until light and fluffy.
- After that, slowly add 2 eggs.
- Sieve the 250g cake flour, 20g full cream milk powder, 8g of baking soda with 30g of Beryl’s Premium Pure Cocoa Powder, and then mix into the previous mixture.
- Lastly, fold in the Beryl’s DARK Chocolate Chunks (350g) and chopped roasted almonds (150g) .
- Mix well. Drop by tablespoon onto a baking tray with greased baking paper. Bake for 15 to 20 minutes.
To Store Beryl’s Chocolate: Kindly store in cool & dry place. Best between 15°C – 20°C
Halal Certified, Made in Malaysia
