Showing posts with label ganache. Show all posts
Showing posts with label ganache. Show all posts

Tuesday, June 14, 2011

Jean-Paul Hevin Choco Passion

Chocolat Passion by Carol GillottJean-Paul Hevin Choco Passion, watercolor, 9" x 11"
Jean-Paul Hevin Darling Jill of Mad About Macarons fame took me to master chocolatier Jean-Paul Hevin's Chocolate Bar on rue St. Honore.

Jean-Paul Hevin Only 30 desserts to choose from!
Jean-Paul Hevin We chose the choco passion - intense dark chocolate ganache + passion fruit mousse - so divine it levitated right off the table.

Jean-Paul Hevin It would be wise to study up ahead with this Assouline book on J-PH by Le Figaro food critic par excellance, Fancois Simon.

Jean-Paul HevinUtterly luscious photos + chocolate recipes in the back.

Jean-Paul Hevin After tea and dessert you will be well- armed to face the endless chocolate displays downstairs...

Jean-Paul Hevin Resistance will be so easy...

Jean-Paul Hevin Chocolate can be quite the seductress you know...

Jean-Paul Hevin Oh dear, how not to give in to temptation?


Tuesday, September 29, 2009

L'Art de la Ganache

Brought back by popular request the recipe for the La Maison du Chocolat ganache!
L'Art de la Ganache, original art, 9" x 11"

For the dark chocolate ganache:
1 Orinoco Bar (all 75 gr. each)
1 Kuruba Bar
1Monsera Bar  
You can mailorder bars from La Maison
or use the best chocolate bars you can get your hands on.

500 mi (2 cups + 2 thsp) single cream
½ vanilla pod (bean)

Kitchen Utensils: whisk, Mixing bowl, saucepan
Photo by Evert-Jan De KortFor the Directions:

1. Finely chop the dark chocolate and set aside in a mixing bowl. Take the vanilla pod (bean), split the pod length-wise and remove the seeds. In a saucepan, bring the cream to a boil, remove from the heat: add half the vanilla bean and seeds, and leave to infuse for 10 minutes..Return to heat until just before boiling. Remove vanilla pod and pour infused cream over the shaved chocolate.
2-Leave the chocolate to melt for 2 minutes, then whisk lightly in a circular motion, starting from the center.
As the ganache thickens, move the whisk towards the sides of the bowl, until you obtain a smooth texture.
3-You can enjoy this ganache warm or pour it over ice cream, cakes, or fresh strawberries.

At La Maison du Chocolat, we like to pour it into a stainless steel frame set on a marble slab. We leave it to solidify for 24 hours before covering it with a layer of dark or milk couverture chocolate.
La Maison du Chocolat book You can find this recipe and many more of master pastry chef Gilles Marchal in the brand new LMDC book just out on Amazon - very lush indeed.  This video is from Melt Chocolates in London.

Wednesday, September 23, 2009

La Maison du Chocolat Ganache

 Yesterday I had to take a night class at La Maison du Chocolat. Life is tough sometimes..

Especially when your first assignment is to taste a perfect La Maison bonbon, filled with the silkiest, smooth, intensely chocolatey ganache. Ganache is that divinely, "infused" chocolate filling in most French bonbons.
La Maison du Chocolat specializes in these precisely made perfect ganache-filled chocolates, infused with flavors of menthe du Maroc, citron d’Andalousie, vanille, or framboise

Our instructor Michael Olsen, formerly a tea taster and now the guru of the Madison avenue shop, shows us how to make ganache ourselves. Always the boiled light cream is poured into the chocolate (here shavings of a variety of La Maison bars), and never the other way around.

The hot chocolate is whipped and then "infused" with a puree of peche de vigne - a special French peach that only grows in the vineyards.

This tasting dish of the still warm ganache, is really quite small, I promise you. Just a hint of peachiness comes through at the end. The overall mouth feel is luxuriously...what? Words elude me. Heaven on earth?

Michael then shows us how to make an insanely easy chocolate mousse for guests simply by whipping into the ganache some whipped cream and voila! No raw eggs required!

Just a still life of the mousse, the bowl and ready-made ganache La Maison sells.

Remembrances of things past. Of course no one got to lick the bowl at this elegant class...ahem

Another tragedie gone to waste. Although I'm absolutely certain no PB reader has ever been remotely near a chocolate-covered kitchen utensil.

The origin of all this divine chocolate is the homely cocoa bean. In La Maison's case, only the best Criollo, the creme de la creme of beans are used and then extra specially processed for them by top of the line chocolate maker, Valrhona.

Night class ended with a Q & A session - us asking Michael a gazillion chocolate questions. Our take-home assignment was to try out the new special limited edition box of chocolates shown above. Since I'm still hung over from tasting last night's mousse etc., I will wait a bit before I tackle this difficult homework.
La Maison has regular chocolate classes anyone can attend.

Tuesday, May 06, 2008

Wedding Gateaux

Wedding Gateaux, original watercolor, 9" x 11"

Another thing I was looking for in Paris was a nice wedding gateaux (cake) to paint...

And I finally found it at Pain D'Epices along with some nice silverware and a nice new Teddy and, and, and...
Course there's nothing wrong with this wedding cake...except for the size.
La Maison du chocolat Wedding Favors, original watercolor, 9" x 11"

Quite a few of you wanted to know if those were Tiffany boxes

In the post on La Maison du Chocolat's hot chocolate. Nope. They are their new wedding favors containing 2 Guayaquil chocolates - pure dark chocolate ganache with a hint of vanilla.
I love to do in Paris is run around at night and take pictures of the windows. Probably why I came home a complete wreck from running day and night! :)
I found Nathalie Durieux's robes de mariée boutique on rue de St. Peres and she was still working as I was. She's reknown for her unconventional wedding gowns - jewels butterflies flowers pleats birds dreams fairy enchantment creating the dress of your dreams...
Seen in the Metro -wouldn't that be fun to attend!
And don't forget fleurist AQUARELLE's beautiful bouquets


Monday, October 22, 2007

Comme Des Sardines...

chocolate Sardines from Ile de la Re Chocolats On the first day of the Paris transit strike as M. and I crossed the Pont Neuf, we saw workers pour into the Metro. M. said they will be packing into the few trains available "comme des sardines". I said we have the same expression - "packed in like sardines"! M. was surprised, but it's a universal concept afterall.At the Salon du Chocolat I saw lots of chocolate sardines stacked high. Herrings too...
chocolate sardines They're all filled with rich chocolate ganache. These sardines will traditionally end up in many French Christmas stockings.Ile de la Re ChocolatsAll the chocolate fish were being sold at the Il de la Re Chocolats' stand, made on a popular resort island off the west coast of France near La Rochelle.the sardines jump into the tin Getting to the Salon du chocolat entailed stacking into the Metro...sardines Very much like those chocolate sardines - The tin closes.mashed sardines Inside the sardines are mashed but for a good reason.
So much chocolateTheir modus operendi is to avail themselves of the stacks...
Chocolate stacksAnd stacks of delicious chocolate waiting them at the Salon du Chocolat.
chocolate stacked like sardinesI've never seen so much chocolate!
Ah the smell of it.

Chocolate stacked highThe buyers are stacked up too.
chocolae stacksPatiently waiting to buy their own stack of chocolate.
Children make chocolatesThese two little sardines were...
Children make chocolatesHappily attending...
Children make chocolatesChocolate class.
The BEST school ever!
(no pun intended...)