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 =====
 
 Opensource Chocolate
+
+- VLC Chocolate
+- ...
diff --git a/vlc.md b/vlc.md
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+VLC Chocolate
+-------------
+
+> The following recipe is morally put under the
+> [LGPL](http://2.borgodoro.it/license) you can
+> fork it on our [repo](http://github.com/borgodoro/choco)
+> as you can do for many projects.
+{:.alert}
+
+### Ingredients
+
+#### Raw
+
+- [Cocoa mass](http://en.wikipedia.org/wiki/Chocolate_liquor), Ecuador.
+- [Cocoa butter](http://en.wikipedia.org/wiki/Cocoa_butter), Ecuador.
+- Unrefined [sugar cane](http://en.wikipedia.org/wiki/Sugarcane), Guadalupe.
+- Guaranà ([Paullinia cupana](http://en.wikipedia.org/wiki/Guarana)) powder, Brazil.
+- Liquorice ([Glycyrrhiza glabra](http://en.wikipedia.org/wiki/Glycyrrhiza_glabra)) powder, Italy.
+
+#### Ready to use
+
+- [75% Chocolate Base](http://shop.borgodoro.it/products/chocolate-base-75): 98.08 %
+- [Liquorice Powder](http://shop.borgodoro.it/products/liquorice-powder): 1.73%
+- [Guarana Powder](http://shop.borgodoro.it/products/guarana-powder): 0.21%
+
+### Instructions
+
+Guarana has a spicy flavour that is countered by liquorice.
+
+#### Smooth Variant
+
+Blend every ingredient together to make guarana and liquorice subtly enhance
+the chocolate flavour without being noticed too much.
+
+- Temper the [75% Chocolate Base](http://shop.borgodoro.it/products/chocolate-base-75) at **42C** while pouring the [Guarana Powder](http://shop.borgodoro.it/products/guarana-powder) and the [Liquorice Powder](http://shop.borgodoro.it/products/liquorice-powder).
+- Press it on the stamps and let it cool gradually till it gets to **21C**.
+
+#### Uneven Variant
+
+The liquorice would feel stronger, the guarana spicy flavour would be noticed.
+Every bite will surprise.
+
+- Temper the [75% Chocolate Base](http://shop.borgodoro.it/products/chocolate-base-75) at **40C** while pouring the [Guarana Powder](http://shop.borgodoro.it/products/guarana-powder).
+- Once it cools down at around **32C** add the [Liquorice Powder](http://shop.borgodoro.it/products/liquorice-powder).
+- Press it on the stamps and let it cool gradually till it gets to **21C**.