I wandered for what seemed forever
I searched all the lands
but I could not hope
no not ever
that I would find an oasis
from which I could drink
such sweet waters
nor taste fruit
that gave so much pleasure
Le Chocolat de Paris
I have two true loves,
You and fine chocolate!
Rarely enjoying milk chocolate-
(Composed of chocolate and lightly caramelized sweet milk)
I must refrain from calling myself
a true chocoholic….
Yet, I have no restraint
When I find myself in the presence
Of a Paris Chocolaterie.
French chocolate is seductive,
reverent, oh, so heavenly!
Chocolate lingers on my enamored tongue,
glistening, teasing my senses, while intoxicating my mind!
Silky smooth, delicious, handcrafted tidbits of bliss-
perfectly placed in gold foil boxes.
Glistening ganache, cocoa-dusted truffles
hinted with ginger and Malabar cardamon,
artisan praline clusters, cloudy-dipped meringues
dark chocolate, white chocolate, milk chocolate-
Oh my, chocolate!
My Parisian passion for chocolate
shines in contrast to
my wholesome background
lacking true chocolate delight.
Reared on divinity fudge and frosted chocolate cupcakes,
my “can’t resist” attitude binged only in private.
I was advised to keep my dark chocolate secret…
Although I do love chocolate,
do not be jealous,
my true love
have the finesse of the chocolate of Paris,
tempting me with your irrestible charm.
Your sweetness lingers
long after we kiss-
melting my heart,
like chocolate drops
in the Paris sun.
– Sherry Pedersen
The Sweet Taste Of Love
by David Farrar
The sweet taste of love
Still lingers in my mind
A succulent tasty morsel
A treasure worth its find
A wet and juicy fruit
That fills my mouth with joy
Like candy to a baby
An edible sexy toy
With nectar sweet as honey
A syrup of flowing silk
Like a bubbly kind of lava
As smooth as warm clear milk
It breathes with scented oils
Like a flower in the mist
And blossoms when caressed
By the feel of a lover’s kiss
A dessert at its very best
When embraced with lots of love
I know I’ll never get enough
Of this treat I’m thinking of
Full view photo here
# 2 eggs
# 2 egg yolks
# 30 g sugar
# 2.5 dl cream
# 200g white chocolate, grated
# 2 tablespoons milk
# half shot glass Grand Marnier or gin ( I used gin )
# lemon juice
# grated zest of one mandarin
Boil some water in a pot , place a metal bowl on top,reduce heat to simmering
Beat the eggs, yolks and sugar till thick and creamy like a custard,will take 5.10 minutes.make sure you keep whisking so you dont get scrambled eggs.
Remove the bowl from the heat and whisk till lukewarm.
Melt the chocolate gently in the milk. Do not let it boil . Beat the
cream till it stands in soft peaks. Fold the chocolate, cream, liqueur/gin , the mandarin zest
and lemon juice carefully into the egg mixture.
Pour into small ramakins or line a caketin with clingfilm or baking paper and poor the mixture in .place in freezer for a few hours or overnight. if using a caketin as form ,cut slices and fan them on a plate and serve with a sauce. the sauce shown on the photo is made from half measure water and half measure sugar slowly dissolved on the fire and then I added staranise,vanilla,cinnamon and cardamom and a handfull of frozen berries and simmered for about 30 minutes and thickened lightly with cornstarch and finished it off with a squeeze of fresh lime.
Full size image here
Ingredients for the tart dough (for 2 tarts)
½ cup (110 g) butter, softened
½ cup (100 g) sugar 2 cups (230 g) all-purpose flour
2 tablespoons unsweetened cocoa
Ingredients for the lemon filling
2 cups (440 g) granulated sugar
4 large eggs
Ingredients for the chocolate frosting
½ cup (1.2 dl) heavy cream or whipping cream
7 oz (200 g) semisweet chocolate (40-50% cocoa)
1. Line the bottom of a springform pan of 9 inches (23 cm) diameter with greaseproof or other non-stick paper and grease the sides of the pan.
2. Using an electric mixer, cream the softened butter and sugar. Add flour and cocoa powder, and finally the egg. Reserve in the fridge for a few hours or more.
3. Preheat oven to 350 deg F (Gas mark 4 or 180 deg C).
4. Using your fingers, pat down half of the tart dough into the bottom of the springform pan (not the sides); keep the rest frozen until next time.
5. Bake at 350 degrees for about 7 minutes.
6. For the filling, mix sugar and egg for 2-3 minutes with an electric mixer.
7. Add lemon juice, , grated lemon peel, flour and baking powder, and mix well.
8. Transfer to the springform and bake at 250 deg F for about 30 to 40 minutes. A wooden pick inserted in center should come out clean.
9. Using a knife, loosen carefully the cake from the sides of the springform pan. Let the tart cool to room temperature in the pan.
10. For the chocolate frosting, heat the cream almost to a boil, add chopped chocolate, and stir until smooth. Let it cool until it thickens.
11. Spread the chocolate frosting evenly on top and sides of the tart.
Sometimes you need to indulge (for whatever reason)………