Friday, March 09, 2007

Night School at La Maison du Chocolat...


La Maison du Chocolat Macarons, watercolor, 9" x 11 1/2"

La Maison du Chocolat has "new" macarons!


They're filled with infused chocolate ganache and available after March 19th..

Ganache is that divinely, "infused" chocolate filling in most French bonbons.
I was lucky to attend a night class at La Maison on chocolate and the making of ganache.

All in the name of research of course. La Maison calls the class the "TAMANACO".

We watched a demo of the making of ganache...

First boiled light cream is poured into the shredded chocolate.

This is when the infused flavorings are delicately added:
menthe du Maroc, citron d’Andalousie, vanille, framboise...

La Maison du Chocolat's lemon ganache As part of class studies, we tasted this wonderful lemon-infused ganache...

22 comments:

Anonymous said...

Yummy! I am so jealous.

madelyn said...

I bet people on a diet must
burst into tears reading your
sumptuous posts -

love the watercolor with the
lovely little chick:)

Anonymous said...

Another winning painting. Love that Tea cup.
Cris in OR

Anonymous said...

A ganache making class at La Maison de Chocolat??? Ooooh! You lucky thing! :)

Merisi said...

How beautiful, the daffodil and the chick, both in their yellow finery, and the pretty cup and saucer (and the macarons, yes, one more macaron, and I take off to Dommayer's Patisserie *g*).

I wonder if the crรจme parisienne my mom makes isn't a close relation to your chocolate ganache (after melting the chocolate with hot heavy - 36 % fat - cream, it is stirred til it cools down, and then poured over the cake as a glaze, or whipped to use as a filling).

Merisi said...

I looked on the enlarged picture:
Oh, Carol, this is so gorgeous,
gives me the wants.

K and S said...

ooh, a class by La Maison du Chocolat, that must have been wonderful! I'll check out your article too :)

Melissa Smith said...

Coming soon to NYC - check it out!http://madmacnyc.com/
Beautiful macarons. If I lived in NYC - I'd be there everyday.

Anonymous said...

I’m drowning…
Helpless is my tiny boat
tossing, reeling
on a ganache sea,
My senses are engulfed
by the sharp heady rush
of menthe du Maroc, citron d’Andalousie, vanille, framboise...

Anonymous said...

Ganache is also basically what you make when you make truffles, too--wonderful invention, eh!? We made them with lavender in it once that was divine, and we used Armagnac brandy to make a batch once. Roll the finished truffles into cocoa and other good things and you're good to go. Those pictures have me salivating. Lovely.

Anonymous said...

Forgot to say-I love your peep!

Di Overton said...

I am off to Paris on Wednesday so I will hot foot it to La Maison du Chocolat and buy a Macaron - all in the name of research of course.
Love the little fat chick in the painting.

Parisbreakfasts said...

You all can take this class!
No reason to be jealous..
You might need a plane ticket depending, but it's worth it.
Check out the Parcours link in the story.
http://www.lamaisonduchocolat.com/en/mdcs/parcours.php

Gypsy Purple said...

Oh my word...this is too much...mmmmmmmm...grat painting

Jann said...

Another wonderful display of your talent!

Linda said...

I'll have what your having. Macarons-my favorite.

Susan from Food Blogga said...

Ganache has to be one of life's greatest pleasures. Pure decadence.

R* said...

yum! those macarons look dee-lish..
I love your paintings too=)

Anonymous said...

Even when its freezing you show us Spring in all her glory! Love all the daffodil sketches...

Helene said...

Ganache: I drink that stuff!
Beautiful post! The macarons sounds delicious!

Tim said...

Wow - that definitely sounds good. Did they do anything with the ganache other than just let y'all slurp it up straight, or did they make something with it?

Anonymous said...

I love, love your blog and your macaron paintings! I may have to attempt painting one myself. Thanks for the inspiration.