» Recipes

Chocolat Chaud, or 40 ways to make hot chocolate

Françoise @ ChocoParis — Thu, 01 Dec 2011 05:00:53 +0000

Hernán Cortés first introduced chocolate to Europeans in 1528 when he returned to Spain from Mexico with samples of cacao beans, cultivated by the Aztecs for thousands of years and used in a ceremonial drink known as xocolatl. Not accustomed to the bitter flavour of cacao, the Spanish created their own version of the Aztecs’ traditional [...]

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Clafoutis aux poires et au chocolat (pear and chocolate clafoutis)

Françoise @ ChocoParis — Sun, 13 Nov 2011 23:00:40 +0000

Clafoutis is a speciality of the Limousin region of France, a simple flan traditionally made with black cherries. The name clafoutis (sometimes spelled clafouti) is said to come from the Occitan word clafotis, in turn derived from verb clafir or claufir, which means “to fill.” And a filling dessert it is. Made with just a [...]

Clafoutis aux poires et au chocolat (pear and chocolate clafoutis) is a post from: www.chocoparis.com

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Tarte aux poires et aux amandes (pear frangipane tart)

Françoise @ ChocoParis — Sun, 06 Nov 2011 23:00:18 +0000

The French writer Michel de Montaigne (1533-1592) noted during his travels in 1580 that innkeepers of Bâle, Switzerland served “cooked pears with the roast” and that the locals “mixed cooked plums, apple and pear tarts with meat.” While the noble pear has a long and illustrious culinary history, today pear tart is of course served [...]

Tarte aux poires et aux amandes (pear frangipane tart) is a post from: www.chocoparis.com

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Gâteau au Chocolat de Nancy

Françoise @ ChocoParis — Thu, 06 Oct 2011 16:41:15 +0000

This delicious recipe for Gâteau au chocolat de Nancy (Nancy chocolate cake) comes from a bound volume of regional recipe supplements from the magazine Modes de Paris dating from the late 1960s or early 1970s. The book is filled with tried and tested sweet and (mostly) savoury recipes from across France, including lovely desserts like flan au [...]

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Macarons with Praliné Filling

Françoise @ ChocoParis — Wed, 28 Sep 2011 16:24:07 +0000

The invention of pralines dates back to the 17th century and is most often attributed to Clément Jaluzot, master chef to César de Choiseul, Comte du Plessis-Praslin (1598-1675). Monsieur Jaluzot is said to have hit upon the idea of coating almonds with caramelised sugar, producing a sweet and crunchy treat that delighted his employer’s palate. [...]

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Gâteau au Chocolat (Chocolate Cake)

Françoise @ ChocoParis — Tue, 23 Aug 2011 19:28:02 +0000

The first chocolate cakes in Europe date back to the 17th century, when bakers began adding cacao powder, newly imported from the Americas, to their traditional cake recipes. During the 19th century, pastry chefs, notably in France and Austria, concocted sophisticated chocolate desserts to be enjoyed by the privileged elites. For everyone else, chocolate in [...]

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Chocolate Oatmeal Squares

Françoise @ ChocoParis — Sun, 08 May 2011 05:12:53 +0000

The invention of dessert bars and squares is attributed to an American housewife who won a prize in 1971 for an original dessert she created by combining cake mix with pecans and other ingredients. Today, countless variations are found in coffee shops across North America. While they may be less refined and sophisticated than the [...]

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Gâteau Savarin

Françoise @ ChocoParis — Tue, 12 Apr 2011 06:22:28 +0000

Gâteau Savarin, a classic French sponge cake, was invented by Parisian pâtissier Auguste Julien in 1845. It is basically a rum baba baked in a circular (ring) pan. The cake is named in honour of Jean-Anthelme Brillat-Savarin (1755-1826), a French politician, lawyer and gastronome, who also has a cheese named after him. Monsieur Brillat-Savarin is [...]

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Tarte au Chocolat (Chocolate Tart)

Françoise @ ChocoParis — Sun, 13 Feb 2011 23:08:51 +0000

Ganache is said to have been invented sometime in the 1850s when a chocolatier’s apprentice accidentally poured boiling cream over some chocolate. Furious, the master chocolatier chastised his apprentice, calling him “ganache,” a term that at the time meant “dimwit” or “moron” in French (it also refers to a horse’s jowl). But as it turns [...]

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Galette des Rois

ChocoParis — Wed, 05 Jan 2011 21:40:38 +0000

A recipe for the classic galette des Rois, a traditional cake consisting of flaky puff pastry layers with a dense center of creamy frangipane, or almond cream. The recipe can easily be adapted to make a delicious chocolate variation.

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