| 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. |
- 75% cocoa , 100% cocoa butter
- No preservatives
- No artificial colors
- No artificial flavours
Ingredients: Cocoa Mass, Sugar, Cocoa Butter, Cocoa Powder, Emulsifier: Soya Lecithin E322, Sodium Bicarbonate, Natural Vanilla. May contain Traces of Nuts & Milk Protein.
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 Cream Roll with Gourmet Extra Dark Chocolate Coin 75% (Blue)?
- Melt Beryl’s Gourmet EXTRA DARK Coin 75% (40g) and Fresh milk (30g) together and mix well.
- Add in 4 egg yolks, half teaspoon of baking powder, 20g of flour and corn oil to the chocolate mixture.
- To make meringue, beat 4 egg whites and 75g caster sugar until stiff.
- Gently fold the meringue into chocolate mixture and mix well.
- Line up a 10”X14″ tray with parchment paper.
- Pour batter into a tray and bake at 210°C for 8 to 10 minutes. Leave to cool.
- Spread white ganache over the cake and roll it up.
- Chill the roll cake before serving.
To Store Beryl’s Chocolate: Kindly store in cool & dry place. Best between 15°C – 20°C
Halal Certified, Made in Malaysia
