This chocolate mousse is made of 2 ingredients: Chocolate and water, the rest is in the skill... I must confess that it took more than one attempt to obtain an enjoyable result..... The principle: It is based on the chemical fact that mixing a mass containing 34% fat and water, creates a stable emulsion. So,
Ingredients: 200 Gr. of dark chocolate 65% to 70% cacao 50 Gr. Of fresh cream 100gr. Of milk 8 eggs Optional: Two dinner spoons of Honey or Maple syrop Half an espresso coffee cup Tools: A large pyrex bowl, a small pan, a salad bowl, an egg-beater. Process: Start by making
An exquisite extra-ordinary surprise! This recipe conceived by the world renowed Frecnh chocolatier "Jean Paul Hevin" is presented in detailed in his book "Best of Jean Paul Hevin" . It may look difficult to do, but it is not really, provided you have the ingredients: For the inside: 50
This type of Ganache is well suited to use as the filling of chocolate tarts or as the inside of chocolate bonbons. Because it is covered or hold by a stronger "envelop" it is softer than the one used for Truffles or chocolate dips. The quantities of chocolate vary depending on their proportion of
This is a special recipe for pure veggy chocolate lovers. This Creamy Chocolate mousse does not include any eggs. Ingredients: 350Gr ( 12.5 Oz) of dark 64% cacao chocolate 250 Gr ( 9.0 )z) of whole milk 500 Gr (1 pound) of liquid cream 4 Gr (0.15 Oz) of gelatine or Agar
The crust In order to create a pleasant texture and taste, the crust must be crunchy but not too dry. I recommend to create a dough with almonds. Ingredients: Flour: 350 Gr or 12.3 oz Almonds: 60Gr or 2.1oz Butter: 180gr or 6.4 oz Fine sugar: 120gr or 4.2 oz 1 egg (preferably
A hot chocolate drink with creamy texture, strong flavors and a long lasting after-taste is easy to make. It is also easy to adjust to your special taste. Ingredients: 6 to 7 dinner spoons of dark chocolate palets 60% cacao or more 3 dinner spoon of Whole powdered milk 1 dinner spoon of Soya
