| 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. |
- 52% Cocoa, 100% Cocoa Butter
Ingredients: Cocoa Mass (40%), Sugar, Cocoa Butter (12%), 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 Chocolate Muffin with Beryl’s Gourmet Semisweet Chocolate Coins 52% (Red)?
Method for approximately 9 muffins :
- Preheat the oven to 175°C.
- Line a muffin pan with a baking paper cup.
- Sift the 150g of cake flour and 10g of baking powder and set aside.
- In a large bowl, combine an egg and 150g of full cream milk to stir well.
- Melt the butter and Beryl’s SEMISWEET Chocolate Coins (100g) together.
- Add the flour mixture alternately with the egg mixture and then beat well.
- Gently fold in the chocolate mixture and lastly fold in the chopped Beryl’s SEMISWEET Chocolate Coins (200g).
- Fill the muffin cups 90g full and sprinkle some chopped Beryl’s SEMISWEET Chocolate Coins (50g) onto the surface.
- Bake for 15 to 17 minutes.
To Store Beryl’s Chocolate: Kindly store in cool & dry place. Best between 15°C – 20°C
Halal Certified, Made in Malaysia
