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Chocolat is a 1988 French period drama film, written and directed by Claire Denis in her directorial debut. It follows a young girl who lives with her family in French Cameroon . Marc and Aimée Dalens ( François Cluzet and Giulia Boschi ) play the parents of protagonist France (Cécile Ducasse), who befriends Protée ( Isaach de Bankolé ), a ...
Chocolate lava cake smothered in chocolate sauce. Molten chocolate cakes characteristically contain five ingredients: butter, eggs, sugar, chocolate, and flour. [3] The butter and chocolate are melted together, while the eggs are either whisked with the sugar to form a thick paste, producing a denser pastry, or separated, with the white whipped into a meringue to provide more lift and a ...
Chocolat is a 1999 novel by Joanne Harris. It tells the story of Vianne Rocher, a young single mother who arrives in the French village of Lansquenet-sous-Tannes at the beginning of Lent with her six-year-old daughter Anouk. Vianne has arrived to open a chocolaterie—La Céleste Praline—which is on the square opposite the church. During the ...
Chocolat (French pronunciation:) is a 2000 romance film, based on the 1999 novel Chocolat by the English author Joanne Harris, directed by Lasse Hallström.Adapted by screenwriter Robert Nelson Jacobs, Chocolat tells the story of Vianne Rocher, played by Juliette Binoche, who arrives in the fictional French village of Lansquenet-sous-Tannes at the beginning of Lent with her six-year-old ...
Pains au chocolat prior to baking. Pain au chocolat (French: [pɛ̃ o ʃɔkɔla] ⓘ; lit. ' bread with chocolate '), also known as chocolatine (French: [ʃɔkɔlatin] ⓘ) in the south-west part of France and in French speaking parts of Canada, couque au chocolat in Belgium, or chocolate croissant in the United States, is a type of Viennoiserie pastry consisting of a cuboid-shaped piece of ...
The chef Olivier Anquier once said that nobody knows how it came about. Although some stories say that the petit gâteau was born in France, there are those who say that it was created by chance by the French chef based in New York, Jean-Georges Vongerichten, when he made a mistake with the amount of flour.
The Club de Croqueurs de Chocolat (literally: "Chocolate Crunchers' Club") is an association of chocolate specialists. Founded in 1981, it publishes a gastronomic guide dedicated to chocolate every year, and awards prizes at the Salon du Chocolat in Paris .
In France, it is typically a variant of the croissant or pain au chocolat, made with a leavened butter pastry with raisins added and shaped in a spiral with a crème pâtissière filling. However, in many areas of Northern Europe and North America, it is generally made with sweetened bread dough or brioche dough, rather than pastry.