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'Bay Area Bites' is part of KQED's Blog Authors Collaborative. Blog contributors and commentators are solely responsible for their content. If you're interested in writing or contributing to a blog on kqed.org, email us with your idea.
'Bay Area Bites' is part of KQED's Blog Authors Collaborative. Blog contributors and commentators are solely responsible for their content. If you're interested in writing or contributing to a blog on kqed.org, email us with your idea.
Saturday, November 04, 2006
A Chocolate Conundrum
Willy Wonka's in da' house! It's that time of year again... the fabulous, and now worldwide, Salon du Chocolat. Picture a convention center. Then picture a convention center filled with chocolate. There you have the Salon du Chocolat. On Monday, I trekked across town to the Paris Expo to taste chocolate from the global greats and the tiny artisanal chocolatiers from the far corners of France. Enjoy....
Jean-Paul Hevin - a man after my own heart.... I'll take these over a pair of ruby slippers any day!
obscene amounts of chocolate....
chocolate fashions...
chocolate beauty products... face lotion and scrub...
the obligatory chocolate fountain that we dipped chunks of fruit in and ate right there with juice running down our chin :)
chocolate covered marshmallow sticks - my personal favorite. guimauve is also my favorite French word. no idea why, it's just fun to say :)
rose macarons
mendiants which means vagabond in French
nuits d'amour ~ nights of love. hmmmmm... i'll take a case!
chocolate origami
and more obscene amounts of chocolate....
au revoir.... a la prochaine....
If you are not yet in a chocolate coma, here are some pictures from last year's Salon du Chocolat in Paris and New York....
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Chocolate Ooze Cakes
Ingredients for 6 servings:
6 oz. butter (plus some extra to butter molds)
6 oz. bittersweet chocolate
3 large eggs
3 egg yolks
1/3 cup granulated sugar (plus extra for molds)
3 teaspoons of flour
1. Preheat oven to 450F.
2. Melt the butter and chocolate together over a bain marie.
3. Whisk the eggs, yolks and sugar until light yellow in color. this is called "blanchir" in French.
4. Combine the chocolate/butter mixture into the egg/sugar slowly.
5. Add the flour and combine.
6. Pour the mixture into the molds.
7. Bake in a 450F oven for 7-8 minutes, unmold and serve immediately.
8. Test one ahead of time because every oven and cooking time is different.
Bon appetit!
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3 Comments:
WOW WOW WOW!
what a delicious post! that shoe!
and those clothes, were they really wearable? it's like a dream - dress in chocolate...;)
11/05/2006 8:46 AM
merci julia. yep, they were real! there is actually a live fashion show (i missed it) though it's beyond me how the chocolate doesn't melt on the models. you'll have to plan your next trip to paris around the salon du chocolate next year :)
11/05/2006 9:53 AM
What Chocolate Is Best For A Fountain
A chocolate fountain can be rented at any catering service, if one is not owned by the individual who is in need of one. Chocolate is heated in the basin, and then carried to the top of the fountain via a rotating internal cork screw. The grocery list for your chocolate fountain needs to definitely include some type of cocoa product if you're going make chocolate. Many chocolate fountain rental companies should follow all of the environmental health regulations, however it is still best to ask to see certificates of hygiene.
Check the link for more info...
11/07/2006 7:15 AM
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