Baking mix

Two mixes from Juliette et Chocolat for baking dark chocolate treats at home. Choose your version:

• Brownie: a mix made with 55% Belgian semi-sweet chocolate, for rich, moist brownies. The dry ingredients are already measured and mixed: just add the eggs and butter.
• Dark chocolate chip cookie: makes about 18 cookies, crisp on the outside, soft and melting on the inside, best enjoyed warm from the oven.

Juliette Brun was 22 in 2003 when she opened what she describes as Quebec's first chocolate bar. Juliette et Chocolat makes its products artisanally at its workshop in Greenfield Park, in Longueuil.

Format: box of dry mix; brownie version: 500 g, for 12 to 16 brownies; cookie version: 660 g, for 18 cookies.

Ingredients, brownie version: sugars (sugar, brown sugar), bittersweet chocolate (cocoa paste, sugar, cocoa butter, soy lecithin, vanilla), rice flour, salt.

Ingredients, cookie version: wheat flour, sugars (sugar, brown sugar), chocolate chips (sugar, unsweetened chocolate, dextrose, cocoa butter, soy lecithin, vanillin), whole egg powder, baking soda, baking powder.

Allergens: brownie version: contains soy; may contain traces of wheat, milk, peanuts and other nuts. Cookie version: contains wheat, eggs and soy; may contain milk, peanuts and other nuts.

Serving suggestion: follow the preparation instructions on the package, then bake and enjoy warm.

Origin: made the artisanal way at Juliette et Chocolat's workshop in Greenfield Park (Longueuil), in Montérégie; Belgian chocolate in the brownie version.