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Chocolate marquise (French: marquise au chocolat) is a rich chocolate French dessert made with dark chocolate, butter, sugar, cocoa powder, eggs and cream. [1] It may have a connection to the Marquise de Sévigné (1626–1696). [2]
A mousse may be sweet or savoury. [ 1 ] Sweet mousses are typically made with whipped egg whites , whipped cream , [ 2 ] or both, and flavored with one or more of chocolate, coffee, caramel, [ 3 ] puréed fruits, or various herbs and spices, such as mint or vanilla. [ 4 ]
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 ...
Boîte à bonbons (Box of Candies) is a 16-CD box set compilation of the recorded songs of Jacques Brel.The limited edition box set was released to mark the 25th anniversary of Jacques Brel's death.
In 1977, pastry chef Robert Linxe opened the first La Maison du Chocolat in Paris. Linxe was trained as a chocolatier in Bayonne, France and Switzerland. He later opened three more boutiques within Paris in 1987–1989, with a boutique in New York City opening in 1990. In 1995, Geoffroy d’Anglejan was named general manager of La Maison du ...
Marlee Matlin has counted Henry Winkler as a close friend for decades, as a new documentary about the Oscar-winning actress attests.. In director Shoshannah Stern’s new project, Marlee Matlin ...
Bonne Maman is a French brand of jam, marmalade, compotes, desserts, cakes and biscuits owned by Andros. [1] It is Andros's leading brand. The Bonne Maman brand was created by Andros in 1971 as a mass-produced product with a home-made feel, with a handwritten-style label, gingham -patterned ("motif Vichy") lid, [ 2 ] and a name meaning "granny".
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 ...