This recipe makes 12 to 15 little muffins, 6 to 8 cm (2 to 3 in) in diameter. They are delightfully moist and full of energy, perfect to serve at coffee (or tea) break or for after-school snacks.
• 180 g (6 oz) Noir Gastronomie, 61% cocoa • 50 g (1/4 cup) oil (with a neutral taste) • 4 eggs • 70 g (1/3 cup) sugar • 70 g (1/4 cup) honey • 160 g (5-1/2 oz) almonds, finely ground • 30 g (3 tablespoons) flour • 1/2 teaspoon baking powder • 100 g (1 cup) Muesli cereal	Preheat the oven to 160ƒC (325ƒF). Melt the chocolate in the oil, using either a double boiler or a microwave oven. Using a mixer, beat the eggs. Add sugar, honey, and ground almonds, and continue beating until the mixture is white and frothy. Sift together the flour and baking powder. Lighten the chocolate mixture with a little of the egg mixture, then add it to the remaining egg mixture. Finish by incorporating the sifted ingredients delicately, followed by the cereal. Pour into small rings placed on a baking sheet or into muffin molds. Bake at 160ƒC (325ƒF) for about 20 minutes or until the point of a knife inserted in the center comes out clean. Remove rings or unmold immediately.
	Think of this as a chocolate chip cookie, if you must. We prefer to think of it as a bit of crisp shortbread, truffled with morsels of Grand Cru chocolate, either Jivara LactÈe or CaraÔbe.
• 120 g (4 oz) Jivara LactÈe or CaraÔbe couverture • 150 g (10 tablespoons) butter, softened • 220 g (1-2/3 cups) flour • 2 pinches of salt • 11 g (3 teaspoons) baking powder • 5 egg yolks • 160 g (3/4 cup) sugar	Chop the very cold couverture into smallish pieces. Soften butter in the microwave oven. Sift the flour with the salt and baking powder. Using a whisk or an electric mixer, beat the egg yolks with the sugar until they whiten. Add butter, dry ingredients, and chocolate bits. The mixture should not be stiff. Shape it into a 4-cm (1.5-in) diameter cylinder and wrap in plastic wrap. Keep it in the freezer until ready to bake. Preheat the oven to 150ƒC (300ƒF). Unwrap the cookie dough and cut 4-mm (3/8-in) thick slices, as many as you need. Keep the remaining dough in the freezer for later use. Place slices on a parchment- or foil-covered cookie sheet and bake for 20 minutes. Check for doneness with the tip of a small knife. The center of the cookie should be baked through. Cool on racks and store in an airtight container.