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Discover a wide variety of DLA recipes created by a pallet of international chefs to inspire you daily.

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Dec 17

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The most perfect Christmas dessert is here 🤩 Recipe below👇🏽

Red velvet baked donuts with white chocolate glaze:

Ingredients:
- Cake flour 105g
- Sugar 75g
- 1 tsp baking powder
- Cocoa powder 15g
- 1/2 tsp salt
- 2 tsp red food coloring (adjust to taste)
- 1 egg
- Milk 85g
- 1 tsp White vinegar
- 20g melted butter
- Coklat White 90g

Method:
1. Start by preheating the oven to 200 degrees Celsius and grease the donut mold.
2. Add cake flour, sugar, baking powder, cocoa powder and salt in a bowl and mix with a whisk.
3. Mix eggs and milk in another bowl and mix it in with the dry ingredients.
3. Add in red food coloring and mix. Finally, add in white vinegar and melted butter and mix well. Place the batter into a piping bag.
4. Pipe the dough into a donut shape and bake in an oven preheated to 200 degrees Celsius for about 10 minutes.
5. While baking, melt the DLA Coklat White Chocolate compound using a microwave.
6. Once cooled and cooled down, dip the donuts in the chocolate and coat one side. Before the chocolate sets, break apart one donut into crumbles and sprinkle it over the chocolate to decorate.

Enjoy!

#donuts #redvelvet #donutsofinstagram #donutsdonutsdonuts #donuts🍩 #donutslover #bakeddonuts #baked #baking #foodblogger #foodie #foodporn #foodstagram #desserts #dessert #dessertporn #sweets #redvelvetcake #cake #instafood

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Dec 13

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Any s’mores lovers out here? Try out this delicious s’mores casserole for some indulgent winter nights! Recipe below👇🏽 Follow for more ✨

Ingredients:
- DLA Apo Dark Chocolate Couverture 120g
- 15 marshmallows
- Graham crackers (appropriate amount for dipping)

Method:
1. Add a layer of DLA Apo Dark Chocolate Couverture in the bottom of the casserole. Use a small casserole about 15-20cm.
2. Top with an even layer of marshmallows.
3. Bake in an oven preheated to 200 degrees Celsius for about 10 minutes until the marshmallows golden brown.
4. Serve right away with some graham crackers.

#smores #smorescookies #chocolate #darkchocolate #graham #dip #sweettooth #dessert #chocolate #chocolatelover #winter #recipes #recipeshare #recipeoftheday #recipevideo #reelsinstagram

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Dec 8

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Warm up your day with our Gingerbread Hot Chocolate ☕️

Recipe below 👇🏽

Ingredients:
- 100g DLA Santo Tomas Chocolate Couverture
- 1 tsp grated ginger
- 1/2 tsp nutmeg powder
- 1/2 tsp cinnamon powder
- 1 tbsp brown sugar
- 1/2 tsp cocoa powder
- 300g milk
- 50g whipping cream

Toppings:
- Whipped cream
- Melted DLA chocolate

Method:
1. In a saucepan, heat the milk, cream, grated ginger, nutmeg powder, cinnamon powder, brown sugar and cocoa powder, stirring constantly until well combined.
2. When the milk comes to a boil, add in DLA Santo Tomas Chocolate, mix until fully melted and remove from heat.
3. Pour the hot chocolate into a cup, top with whipped cream and a drizzle of melted DLA Santo Tomas

Servings: 2 cups

#hotchocolate #chocolate #drink #recipe #christmas #christmasrecipes #drinksrecipe #gingerbread #gingerbreadcookies #ginger #darkchocolate #recipeideas #recipeoftheday #drinks #beverage #beverages #hotbeverage #recipeshare #recipes

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Dec 4

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Marble cake BUT fancy with marble cream 🤍 Recipe below 👇🏽

Ingredients:
-150 g butter
- 130g Granulated sugar
- 150g whole egg
- 150g flour
- 3g baking powder
- 100g DLA Apo Dark Chocolate couverture
- 1 tsp vanilla extract

Decoration:
- Whipped cream
- DLA Apo Dark Chocolate Couverture

Method:
1. Grease a pound cake pan or line with baking paper.
2. In a bowl, combine softened butter and granulated sugar and mix until light in color.
Add in the beaten whole eggs little at a time, mixing thoroughly each time, and in the vanilla extract
3. Sift together the flour, baking powder and add to the wet Ingredients. mix with a rubber spatula until incorporated.
4. Melt the DLA Dark chocolate in a seperate bowl. Add a spoonful of the batter into the bowl of melted chocolate and mix.
5. Add both batter’s alternatively to the baking pan. Using a toothpick, create swirls and mic bother batters together without over mixing.
6.Bake in a preheated oven at 170°C for 45 minutes.
7. Remove from the molds and when completely cooled, cut into pieces, top with whipped cream and drizzle with melted DLA Dark chocolate to form a marbled pattern.

Measurements: 18 cm pound cake pan

#recipe #marblecake #cake #cakerecipe #cakes #cakedesign #cakelover #marble #cakedecorating #cakedesign #cakeart #easyrecipes #easycooking #baking #bakinglove #bakingtime #food #foodie #foodstagram #foodporn #sweet #dessert

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Dec 1

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Have you every tried a chocolate stollen? A rich cake-like bread full of fruits and chocolate! Recipe below! 👇🏽

Ingredients:

Flour mix:
- 150g Medium-strength flour
- 10g Fresh yeast
- 100g Milk

Main Kneader:
- 80g Butter
- 30g Sugar
- 3g Salt
- 40g Egg
- 150g Medium-strength flour
- 15g Pure cocoa powder
- 5g Black cocoa powder
- 2g Cinnamon powder
- 40g DLA El Pao Dark Chocolate Couverture

Filling:
- 80g Roasted nuts
- 150g Rum-soaked dried fruits
80g DLA El Pao Dark Chocolate Couverture

Finishing touches:
- 50g melted butter
- 50g melted butter
- A pinch of powdered sugar

Recipe:
1. Start by dissolving the yeast in warm milk. Add it to the medium-strength flour and knead until it comes together. Cover with plastic wrap and let ferment at 30°C (86°F) for 30 minutes.
2. Add the soften butter, sugar and salt in a bowl and mix until light in colour. Add beaten eggs a little at a time and mix.
3. Melt the DLA El Pao in a sauce pan.
4. To the chocolate, add medium flour, cocoa powder, black cocoa powder and cinnamon powder. Mix until combined.
5. Add the fermented mixture by tearing it into pieces and kneading all together to incorporate.
6. take out 100g of the dough from 5, cover with plastic wrap set aside.
7. Add the rum soaked dried fruits, nuts and DLA El Pao to the remaining dough and combined.
Mix in the remaining dough. Roll into a ball and ferment at 30°C for 30 minutes. 7.
8. Roll out the 100g of dough set aside earlier with a rolling pin into a thin circle.
9. Add the dough with toppings right in the centre and spread it around, while leaving an edge to fold over the second dough.
10. Once the circle is formed, fold again in half, forming a half moon. Press down the overlapping parts with your hands.
11. Let rest again at 30°C for 30 minutes.
12. Place on a baking sheet and bake in a preheated oven at 170°C for 45 minutes.
13. Once baked, brush melted butter evenly over the entire surface of the stollen. Add a layer of granulated sugar right on top of the butter.
14. When the stollen is cool, dust with powdered sugar to finish.

#recipe #chocolate #food #foodie #foodstagram #recipeoftheday #christmas #christmasrecipes #chocolatelover

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Nov 30

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Chocolate glaze 😍 we’ve got all the glazes you need to make your cakes insanely beautiful with no effort!

#glaze #cake #glazecake #glazeporn #food #foodie #foodies #cakedecorating #cakeart #cakecakecake #cakeart #cakedesign #cakestyle #cakelover #cakelove #chocolate #darkchocolate #chocolatecake #chocolatelover #chocolatelab #desserts

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Nov 24

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Chocolate souffle with strawberries 🍓 recipe below 👇🏽

Recipe: Chocolate Souffle

Ingredients
-Egg yolk 2pcs
-Granulated sugar 20g (to be added to egg yolk)
-Cake flour 10g
-Cornstarch 10g
-Milk 120g
-DLA Carmen milk chocolate 80g
-Egg white 2 pcs
-Granulated sugar (to be added to egg white)
-DLA Filling & Topping Strawberry 2 tbsp
-Butter (appropriate amount to be applied to molder)
-Granulated sugar (appropriate amount to be applied to molder)

Method:
*Preparation
-Apply butter inside the cocotte dish (molder) and sprinkle sugar all around.
-Melt DLA Carmen Milk Chocolate Couverture.
-Sift cake flour and corn-starch.
- Preheat oven to 200ºC.
1. In a heat resistant bowl, put together egg yolks and granulated sugar. Mix well using wire whisk.
2. Add in sifted cake flour and corn-starch and mix well.
3. Add milk little by little and mix. Cover the bowl with microwaveable food wrap and heat in a microwave for 3 minutes. Take out from the microwave after 3 minutes and mix with a whisk.
4. Add in melted DLA Carmen and mix.
5. In a separate bowl, put together egg whites & granulated sugar. Whisk using wire whisk to form a firm meringue.
6. Add 1/3 of the meringue to bowl (number 4) and mix well.
7. Using a rubber spatula, scrape the rest of the meringue and fold in gently into the mixture.
8. Fill the cocotte dish with batter until the very top, flatten with a spatula and clean the edges. Clean all side to make to help the rise when cooking inside the oven.
9. Bake in a preheated oven at 200ºC for 15 minutes.
10. After baking, add DLA Strawberry Filling & Topping on the top for decoration. Enjoy!

#chocolate #souffle #chocolatesouffle #dessert #recipe #easyrecipe #food #foodies #foodstagram #foodporn #instafood #sweets #sweet #desserts #dessertporn #dessertlover #desserttime #milkchocolate #strawberry #strawberries

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Nov 22

Open

See you at @cakefiestamanila this November 24 to 26! We can’t wait to share our products and delicious treats with all the attendees! Special shout-out to chef @jamieguardinocakedesign who will host 3 demonstrations using our products! See you there!

#chef #pastry #dessert #chocolate #glaze #cake #recipes #exhibition #cakefiesta #manila #philippines #freefood #recipe #chefs #pastrychef #pastries #cheflife #chefmode #food #foodie #foodies #manilafoodie #philippines #philippines🇵🇭 #manilaeats #manilafood

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Nov 20

Open

The perfect holiday treat 🎄Recipe below 👇🏽

Ingredients
- 100g DLA Bake Jam Raspberry
- 90g butter
- 90g egg white
- 10g honey
- 90g powdered sugar
- 50g almond flour
- 40g cake flour
- 3g baking powder
- 50g pistachio paste
- 2 tbsp crushed pistachios

Preparation:
1. In a bowl, sift together the powdered sugar, almond flour, cake flour and baking powder.
2. Make browned butter in a saucepan and set aside to cool.
3. In a separate bowl, mix the egg whites together with honey and pistachio paste. If the mixture is difficult to mix, warm the mixture slightly over a saucepan of simmering water to prevent it from bubbling.
4. Add the wet to the dry ingredients bowl and incorporate well.
5. Add in the browned butter and mix until combined.
6. Pour the batter into a greased mold and pipe in the DLA bake jam in various three spots.
7. Right before baking, top with crushed pistachios.
8. Bake in a preheated oven at 190°C for about 15 minutes.

Let the financier cool before recovering from the molds.

This recipe makes 14 pieces. Enjoy!

#food #foodie #foodies #recipe #financier #dessert #pastry #foodlover #foodporn #foodstagram #cake #cakedesign #minicake #dessertlover #dessertlovers #dessertlover #easyrecipes #recipeshare #recipeoftheday #christmasfood #christmas #christmascake

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Nov 17

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90 Seconds Brownie Cookie ⏱ Recipe below👇🏽

Ingredients:
-Banana 1 (ripe)
-Egg yolk 1pc
-Peanut butter 1 tbsp
-Oatmeal 2 tbsp
-Cocoa powder 1 tbsp
-Maple syrup 1 tsp
-DLA Real Dark Chocolate Chips 2 tbsp
-Nuts 1 tbsp

Method:
1. In a bowl, put together banana, egg yolk, peanut butter, oatmeal, cocoa powder and maple syrup. Crush the banana using a fork and mix well.
2. On a microwaveable plate, add parchment paper and a scoop of the cookie batter. Spread out on the sheet in a round shape and flatten the surface. Scattered nuts and DLA Real Dark Chocolate chips on the dough surface as toppings.
3. Heat in a microwave oven at 600W for 90 seconds.
4. Do the same process for the left-over batter!

#cookie #brownie #dessert #recipe #easyrecipes #easyrecipe #cookielove #cookies #chocolate #chocolatecookies #chocolatelover #chocolatelovers #quickrecipes #food #foodie #foodies #foodlover #foodloversco #foodlovers #foodstagram #foodporn #foodblogger #christmascookies

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Nov 15

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Everyone loves a blueberry muffin but have you tried it with cream cheese? Recipe below 👇🏽

BLUEBERRY CREAMCHEESE MUFFIN:
Servings: 12 pcs. Prep Time: 10 mins. Total Time: 40mins.

DRY INGREDIENTS:
- 2 cups All purpose flour 1⁄2 cup White Sugar
- 1 1⁄2 tsp. Baking powder 1⁄2 tsp. Baking soda

WET INGREDIENTS:
- 2 Large eggs
- 1⁄2 cup Oil
- 1 cup Cold cream 2 tsp. Vanilla

TOPPINGS:
-?1 cup DLA Blueberry Filling & Topping
- 1⁄2 cup Chilled Creamcheese cut into cubes

DIRECTIONS:
1. Combine all dry ingredients together, then set aside.
2. Combine all wet ingredients together then pour into dry ingredients.
3. Mix together until all are well combined.
4. Swirl half cup of DLA Blueberry Filling & Topping into the muffin mixture.
5. Pour batter into each muffin liners and decorate with the half cup DLA Blueberry Topping and creamcheese cubes.
6. Bake at 400F for 8 mins, then lower down the temperature at 325F. Bake for another 15-20mins or until top turns golden.
7. Enjoy!

#blueberries #muffin #muffins #recipe #cupcakes #cupcakesofinstagram #foodspiration_pl #foodsdotnepalrecipe #foodloversco #foodie #foodstagram #food #foodies #foodlover #baking #bakinglove

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Nov 14

Open

Send this to a chocolate lover ❤️ Recipe below 👇🏽

Ingredients:
200g DLA ELPAO 58% Dark Chocolate Couverture
200g butter
100g granulated sugar
100g brown sugar
4 eggs
180g medium-strength flour
Cocoa powder 20g
100g DLA dark chocolate chips
1 teaspoon vanilla extract

Method:
1. Melt together DLA El Pao chocolate and butter over.
2. In a separate bowl, mix the eggs, granulated sugar and brown sugar.
3. Mix 1 and 2 together and add vanilla extract.
4. Sift together the medium flour and cocoa powder and add to bowl 3. Add in the DLA dark chocolate chips to the mix, reserving some aside for the topping.
5. Bake in a preheated oven at 180°C for 30 minutes.
6. Let cool before serving!

#brownie #brownies #brownielovers #fudgybrownies #fudge #fudgy #chocolate #darkchocolate #chocolatebrownie #recipe #recipeoftheday #food #foodie #chocolatelover #chocolatelovers #chocolates #chocolatechip #foodspiration_pl #foodporn #foodblogger #foodstagram #foodies #recipeshare #recipes #smallbusiness

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Nov 10

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Is it too early for Christmas cookies? 🎄😋 Easy mocha chocolate star cookies, full recipe below 👇🏽

Ingredients:
- Unsalted butter 60g
- 40 g powdered sugar
- A pinch of salt
- 1 egg yolk (about 20g)
- 100 g flour
- 5 g instant coffee powder
- 100g DLA El Pao 58% Dark Chocolate Couverture

Method:
1. Place the softened butter in a bowl, add the powdered sugar, salt and mix with a whisk until the mixture turns white.
2. Add the egg yolks and mix well.
3. Sift in the flour, instant coffee and mix with a rubber spatula until incorporated. When the mixture comes together, wrap in plastic wrap and refrigerate for at least 1 hour.
4. Dust a clean working surface with flour and roll out the dough to a thickness of 3 mm. Using a circular mold, make the cookie shapes until no more dough is left. Using a mini star shaped cutter, cut 2 stars into half of the circular cookies, leave the other half plain.
5. Place the circular doughs on a baking sheet and bake in a preheated oven at 170°C for about 12 minutes.
6. Melt DLA El Pao 58% Dark Chocolate Couverture in a saucepan and fill a piping bag with the melted chocolate.
7. Pipe El Pao over the cookies without any cut ou shapes and cover with a star cut out cookie. Refrigerate until firm and enjoy!

#dessert #cookie #christmas #christmascookies #christmas #christmasfood #cookies #cookiedecorating #cookieart #cookiedough #foodie #foodlover #foodlovers #foodlove #foodlife #chocolate #darkchocolate #chocolovers #chocolatelover #easyrecipes #easyrecipe #recipe #foodblogger #foodstagram

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Nov 8

Open

Have you ever tried a Taiwanese castellated cake? Recipe below 👇🏽 Follow for more recipes 🫶🏼

Ingredients:
DLA Isabella 37% Milk Chocolate Couverture 80g
Egg yolk 100g
Milk 100g
Vegetable oil 65g
Soft flour 80g
Cocoa powder 20g
Egg white 200g
Granulated sugar 100g

Method:

Preparation: Lay parchment paper with about 5cm higher (overhang) than the mold.

1. Put milk and vegetable oil in a heat-resistant bowl and heat in a 600w range for 30 seconds. Mix with a whipper to emulsify.
2. Sift the cake flour and cocoa powder into the bowl of step #1 and mix. Add egg yolk and mix.
3. Put the egg whites and granulated sugar in another bowl and whisk until the peaks stand loosely to make a meringue.
4. Add a scoop of meringue to the bowl of step #2 cocoa dough and mix well.
5. Add the cocoa dough to the meringue bowl and mix with a rubber spatula.
6. Pour half the batter into the mold, sprinkle DLA Isabella 37% Milk Chocolate Couverture all over. Pour in the rest of the batter and sprinkle DLA Isabella 37% Milk Chocolate Couverture on the surface if you like.
7. Pour hot water into a pan that is larger than the mold and bake in an oven preheated to 160 degrees Celsius for 50-60 minutes.
8. Please enjoy freshly baked!

#castellacake #chocolate #pastry #baking #quickrecipes #taiwanese #cakerecipes #cakebaking #homebaker #cake #cakerecipe #foodie #foodlover #dessert #recipeoftheday #foodstagram #foodblogger

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Nov 2

Open

Get to know DLA Naturals in Thailand!

Exclusive interview of our Sales Director @benjamin.fanca with @opal_lpk

Join us on Instagram!

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Recipes of the week

Our

Branches

International

Benjamin fanca
Sales manager

DLA Naturals Inc.
999 Cabangaan Point, Subic Special Economic Zone, Cawag, Subic, Zambales 2209 Philippines

Benjamin@dlanaturals.com

+66 95 874 3071

Philippines

Emily pineda
Sales manager

DLA Naturals Inc.
999 Cabangaan Point, Subic Special Economic Zone, Cawag, Subic, Zambales 2209 Philippines

emily@dlanaturals.com

+63 9171601373

MALAYSIA

Xenia tan
Sales manager

DLA Naturals Malaysia SDN BHD
8 G/F Tower 9, Avenue 5, Jalan Kerinchi, Bangsar South, Wilayan, Persekutuan 59200 Kuala Lumpur, Malaysia

xenia@dlanaturals.com

+60 17-260 1012

Hong Kong

Calvin Yeung
Sales manager

DLA Naturals Hong Kong LTD.
17/F, Yue Hing Building,
103 Hennessy Road, Wanchai, Hong Kong S.A.R.

Calvin@dlanaturals.com

(+86) 137-5084-2705

China

Rita yang
Sales manager

DLA Naturals Malaysia SDN BHD
8 G/F Tower 9, Avenue 5, Jalan Kerinchi, Bangsar South, Wilayan, Persekutuan 59200 Kuala Lumpur, Malaysia

Rita@dlanaturals.com

+86 137 5176 9550

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