Chocolate Recipes

Crawfish bitter chocolate

In a pot made launder minutes lobster tails, drain them, Shell them and keep them.
Grind coarsely chests and legs of lobsters.
In a frying pan put them with half the butter, tomatoes cut in pieces, cognac, white wine, bouquet garni, made reduced.
When cooked add the spices.
Cook the pasta al dente.
Cut the lobster tails into pieces and let them quickly return to the pan, salt and pepper.
Spend the reduction, add the cream lash to raise the cream, add cocoa, whisking.

Preheat oven to 200 ° C. (th.6 / 7)
Mix flour, cornstarch, cocoa and sugar.
In a bowl beat eggs and sugar until the laundry preparation.
Stir in cornstarch mixture-flour-cocoa-sugar. Mix well.
Pour into 2 round molds and Bake for 35 minutes. (to check the cake baking push a skewer in the center it must dry out) let it cool.
Then cut each cake into 3 disks, then reduce the diameter of the disc to form the pyramid.

In a bowl, melt chocolate in double boiler with butter.
Mix and gradually add the hot milk and sugar.
Separate the white of egg yolks.
Beat the whites to snow farm.
Beat the egg yolks with the vanilla seeds, add the crumbled stale bread, the chocolate mixture. Then gently mix by lifting from bottom to top, the white snow.
Pour into a buttered charlotte mold, cover with parchment paper and bake in water bath for 1 h to 30 h. 2
Let cool slightly before unmould.

Prepare the choux pastry "see recipe lightning"
On a plate of buttered oven.
Flatten them slightly and then bask in the yolk.
Cook the cabbage for 15 minutes. in the oven preheated to 190 ° C. (th.6 / 7)
Lower the temperature to 150 ° C. (th.5) continue baking oven door ajar.
Let cool.
Prepare the cream:
Melt the chocolate pieces in a dish on a water bath.
Add butter a piece at the melted chocolate.
Add 25 cl. water. Pour everything in a saucepan.

Prepare the syrup:

In a saucepan bring to a simmer water and sugar.
Peel the pears whole, plunge them in the syrup and let poach for 30 minutes. to (th.6)
Remove them and place them on a platter to cool. Keep the syrup.
To serve, reheat the syrup, dive-y verbena bags and let steep 5 minutes. then remove them. Melt chocolate in double boiler, add butter.
Pour a portion in the syrup and whisk. Pour the chocolate over the pears, serve the rest separately.

Melt the dark chocolate broken into pieces with powdered sugar and butter in a bain-marie. Mix thoroughly.
Then separate the egg yolks whites.
Add the yolks one after the other in dark chocolate melted deep mixing.
Mount the white snow closes with 1 pinch of salt.
Then incorporate the chocolate gently with a flexible spatula.
Dip biscuits quickly with a spoon in the coffee.
Paper-in the walls of 4 charlotte molds of 10 cm. approx.
Fill them with foam, alternating with pieces of the spoon biscuits soaked in coffee.

Cut the peel of oranges in strips of 5 mm. wide.
Let them dry on a rack over night.
The next day:
Melt half the chocolate in a bain-marie (45 °)
When the chocolate is melted out of the water bath and deeply stirring, add the remaining grated chocolate.
Put the pan on the water bath, without lighting the fire.
Stir until the chocolate reaches temperature (31 °)
Using a fork, immerse slices of oranges one by one, into the chocolate.
Place on aluminum foil and let cool.

Put the cream in a cool 1 hour before using.
Grate chocolate.
Boil 200 gr. of cream, add the grated chocolate, mix with a whisk, then pour into a bowl and let cool quickly. (place the bowl on ice).
Assemble the rest of the whipped cream, not too firm and mix the chocolate ua cooled to obtain a preparation frothy.
Fill halfway up 4 individual ramekins (8 / 10 cm. In diameter) with this foam. Place the cherries on it and fill to the top with remaining mousse. Put cool for 12 h.

Start by cutting the tops of eggs with a knife-edge scissors and kitchen without breaking them, proceed carefully.
As put in ramekins separate the yolks and egg necessary to achieve.
Then wash the shells and rinse in cold water, made them well drained on a cloth.
Prepare the coffee cream:
Boil the cream.
Add the coffee to brew and let out the fire. Filter book then refrigerate for 4 h.
Whisk in cream and put on ice.
Prepare the sabayon:

In a saucepan, break the chocolate and let it melt in a bain-marie.
When the chocolate has melted remove the pan from water bath and slowly add the soft butter, cut into pieces.
Add an egg yolks, powdered almonds and liqueur.
In a bowl up the white snow farm, incorporate them gently with chocolate cream (lifting from the bottom up with a wooden spoon)
Then pour it into a mold lined with cake and food film makes in the refrigerator for 24 h.
Turn out gently Then the streets by removing the film.

Preheat oven to 200 ° C. (th.6-7)
Melt the butter.
In a bowl, mix cornmeal, flour sifted, powdered sugar, cocoa, salt and yeast.
Make a fountain there and break an egg.
Mix slowly, adding the melted and berre milk trickle.
Butter 8 muffin cups (or 8 small ramekins).
Pour 1 tsp. tablespoons of batter into each of them.
On top, place a square of chocolate and cover with another cillèrée pulp.
Bake at half height and cook 20 minutes.

In a saucepan, put milk, chestnuts and vanilla sugar.
Cook over mild tremors until chestnuts crashed easily.
Mix the pureed fine.
Mix the mashed ch ataignes, sugar, butter and rum or kirsch.
Pour into a square cake tin or rectangular.
Let firm for 5 h. refrigerate.
Melt the chocolate in a bain-marie.
Add the butter and water. Mix. Turn out the pavement and coat it with an icing spatula.

In a bowl, combine the mascarpone, sugar and Grand Marnier.
Chop the chocolate into small pieces and have it melt in a bain-marie.
Incorporate the mascarpone and the powdered macaroons.
Whip cream with icing sugar until firm.
Add in half the mascarpone preparation.
Stir and cool book.
Serve with remaining whipped cream placed on the preparation.

Whip cream until firm.
Add the cocoa dissolved in a little water. Mix.
Please soften gelatin in cold water before they dissolve in hot water.

Add cream of chestnuts and cognac.
Then gently add the mixture to the whipped cream.
Pour the mousse into a rectangular mold of small height.
Place in refrigerator for 3 h.
Whisk in a bowl or the bowl 2 egg yolks and whole egg with sugar.
Stir in champagne by small amounts.
Place on a water bath (40 °) and bake for 10 minutes. continuing to whisk vigorously.