…A bit, a lot, passionately, madly!
Melting, flowing, crisp, crunchy, smooth...?…?
Surprise your guests! Discover the food lovers' kit with chocolate recipes that will make your guests' dreams come true !
Always start with the mildest chocolate and finish with the strongest and most perfumed. Allow it to melt in your mouth, so your palate becomes impregnated with the full flavour.
To easily create some beautiful flakes or chocolate chips, use a large, well-sharpened knife.
Chocolate must be stored in a cool, dry place, away from the light. Avoid placing it in the refrigerator.
Do you know what goes well with chocolate? Fleur de sel, bitter orange, pistachio, espelette pepper, almond and mint.
To fully melt your chocolate, use a non-stick pan and add the chocolate over a bain-marie. You can also melt it in the microwave. Add a touch of crème fraiche to make it creamier. If you want to make pralines or moulded chocolates, allow the chocolate to melt to 55°C, then cool it to 29°C. It must be maintained at a temperature of 32°C before being used.
Eaten by all, the French adore it and eat tonnes of it every year: