Featured Brand:

Prova Gourmet

Vanilla Masters from Paris since 1946


Fine & Curated Chocolates

A vast array of the finest culinary chocolates & couvertures produced, on top of award-winning bean to bar alike chocolate bars, pieces and gifting options. Both direct to your doorstep as well as large volume fulfillment. Please contact with questions

Fine & Curated Chocolates

We offer the largest selection of premium culinary chocolate & couverture from around the world. You’ll also find award-winning retail, bean to bar and single origin products, as well as unlimited chocolate gifting options. We ship all orders, retail or bulk, directly to your doorstep or shipping dock. Connect with WWC for all of your chocolate needs, desires and questions.

Featured Product:

Veliche Belgian Chocolate Baking Batons

Discounted for Limited Time

Veliche 46% Dark Chocolate Baking Batons

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Contact Info

Upon sending us a contact request, you will receive a response within 24-48 business hours from one of our team members. 

424 NH-125 #7,
Brentwood. NH, 03833

+1 (603) 942-6032 M-F 9-4 ET

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Dick Taylor Molten Orange Lava Cakes

Experience a burst of chocolatey, citrusy bliss in every bite with these Molten Orange Lava Cakes paired with Mascarpone Whipped Cream. Each scrumptious cake boasts a luxurious combination of dark chocolate and zesty orange, creating a tantalizing dessert that's perfect for special occasions or simply indulging at home. The accompanying mascarpone whipped cream adds a velvety touch, enhancing the overall flavor experience.
Prep Time: 20 minutes
Cook Time: 10 minutes
Course: Dessert
Cuisine: American
Keyword: Cake, Confections, Dark Chocolate, Dick Taylor
Difficulty: Intermediate
Servings: 4 6oz Ramekins


  • Oven
  • 4 Ramekins/Small Cups (6oz)
  • Baking Sheet
  • Double Boiler or Microwave
  • Whisk
  • Mixing Bowl (chilled)
  • Stand Mixer
  • Refrigerator



Whipped Cream



  • Preheat the oven to 400°. Butter four 6-ounce ramekins and dust heavily with 2 tbsp deZaan Holland True Dark 10/12% Natural Cocoa Powder. Tap out the excess cocoa powder. Set the ramekins on a baking sheet.
  • In a double boiler over simmering water, or in the microwave, melt the butter with the 6 oz Dick Taylor Brazil 75% Dark Chocolate Bar, stirring frequently until smooth. Cool for 5 minutes.
  • Stir in sugar, orange zest and salt. Next add eggs, yolks, and extract, and whisk briskly with wire whisk for 30-45 seconds (about 60 whisks) until the batter is smooth and glossy. Fold in flour just until combined. Quickly spoon the batter into the prepared ramekins and bake for 10-11 minutes (8-9 minutes if using 4oz ramekins), or until the sides of the cakes are firm but the centers are soft.
  • Let the cakes cool in the ramekins for 1 minute, then cover each with an inverted dessert plate. Carefully turn each one over, let stand for 10 seconds and then unmold. Serve immediately with a dollop of whipped cream.

Whipped Cream - (make while chocolate and butter mixture is cooling)

  • In a chilled mixing bowl, combine mascarpone cheese and sugar and beat until completely combined.
  • Add 1/4 tsp Prova Gourmet Madagascar Bourbon Vanilla Extract and approximately one fourth of the heavy cream and mix on low speed until no lumps remain. Add remaining cream and increase speed to high and whip until stiff peaks form. Store in fridge until ready to use.


The unbaked cakes can be refrigerated for up to 3 days; bring to room temperature before baking.

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