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...
As part of class studies, we tasted this wonderful lemon-infused ganache...
Yummy! I am so jealous.
ReplyDeleteI bet people on a diet must
ReplyDeleteburst into tears reading your
sumptuous posts -
love the watercolor with the
lovely little chick:)
Another winning painting. Love that Tea cup.
ReplyDeleteCris in OR
A ganache making class at La Maison de Chocolat??? Ooooh! You lucky thing! :)
ReplyDeleteHow 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*).
ReplyDeleteI wonder if the crème 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).
I looked on the enlarged picture:
ReplyDeleteOh, Carol, this is so gorgeous,
gives me the wants.
ooh, a class by La Maison du Chocolat, that must have been wonderful! I'll check out your article too :)
ReplyDeleteComing soon to NYC - check it out!http://madmacnyc.com/
ReplyDeleteBeautiful macarons. If I lived in NYC - I'd be there everyday.
I’m drowning…
ReplyDeleteHelpless 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...
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.
ReplyDeleteForgot to say-I love your peep!
ReplyDeleteI 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.
ReplyDeleteLove the little fat chick in the painting.
You all can take this class!
ReplyDeleteNo 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
Oh my word...this is too much...mmmmmmmm...grat painting
ReplyDeleteAnother wonderful display of your talent!
ReplyDeleteI'll have what your having. Macarons-my favorite.
ReplyDeleteGanache has to be one of life's greatest pleasures. Pure decadence.
ReplyDeleteyum! those macarons look dee-lish..
ReplyDeleteI love your paintings too=)
Even when its freezing you show us Spring in all her glory! Love all the daffodil sketches...
ReplyDeleteGanache: I drink that stuff!
ReplyDeleteBeautiful post! The macarons sounds delicious!
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?
ReplyDeleteI love, love your blog and your macaron paintings! I may have to attempt painting one myself. Thanks for the inspiration.
ReplyDelete