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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 arrested and tortured by the police. "A negro always remains a negro," the police commander tells Chocolat when he releases him. While the humiliation in the circus act is staged for humorous effect, the racism Chocolat encounters in France grinds him down. Chocolat is both celebrated as a star and made into a racial caricature.
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 ...
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 ...
A religieuse (French pronunciation: [ʁəliʒjøz] ⓘ) is a French pastry made of a small choux pastry case stacked on top of a larger one, both filled with crème pâtissière, commonly flavoured with chocolate [1] or mocha.
Chocolat dancing in a bar, lithography by Henri de Toulouse-Lautrec, 1896.. Rafael Padilla (ca. 1865/68 – 4 November 1917), known professionally as Chocolat, was a clown who performed in a Paris circus around the 1900s.
The page might state that "pain au chocolat" is known as chocolatine in "certain regions of France and in Quebec"Sierravista uva 16:18, 26 January 2007 (UTC) Done.--Boffob 23:17, 14 February 2007 (UTC)
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.