Chocolat chaud – le vrai!

How to make a real hot chocolate according to my eight year old son.

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For one bowl – Always use a bowl if you want the real thing!
1- First, melt in bain marie six squares of high quality dark chocolate (70% cacao or more). Use a nice serving jar.

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2- Then, heat up a cup of milk and take it off the fire just as it starts boiling. Do not let it boil.
3- Place the heated milk in the bowl and pour gently the melted chocolate.

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Stir and enjoy! He does not add sugar, but some may want to. 

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Fondant au chocolat et framboise

My eight year old son loves “Fondant au chocolat” especially when prepared with raspberries. So I make it often and try to vary the recipe from time to time.

Here is one I tried today that is absolutely delicious. You can also make it in individual ramequins (six if you use the proportions listed here) and mix in other fruits such as peach or any type of berries.

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1- Before anything prepare the dish (or six individual ramequins) by brushing it with butter and then a little bit of flour or better yet, some 100% pure cacao powder.
2- Melt in bain-marie, 140 gr of high quality chocolate (70% cacao content or more) with 100 gr of high quality butter.
3- Once all is melted, take it out of the bain-marie and mix in 60 gr of brown sugar. Keep mixing until the texture is smooth and cooled slightly.

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4- Add one by one four organic eggs, mixing each time thoroughly.
5- Finally, add 60 gr of flour and 40 gr of Maïzena (corn starch).

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6- Place the raspberries at the bottom of the baking dish (or ramequins) and pour the chocolate mixture.
7- Bake in a 200º c. oven for 15 minutes for the dish, and 10 minutes for the ramequins.

For more Fondant recipes see: with fruits here  (individual) and here; here for an easy one; à l’Italienne here, and chocolat and olive oil here.

Petits pains au lait au chocolat

Wonderful petits pains made with milk and stuffed with chocolate! And they taste better when an eight year old helps in the process!

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For about 16 petits pains

1- Use the recipe for petits pains au lait (link here).

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2- At the stage where you make the petits pains (after two hours of letting the dough rise), insert a few high quality dark chocolate squares and fold gently. You can make them any shape you want: long, square, half circles, etc.

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3- Let them rise for another hour. Brush with egg yolk and bake as with the plain petits pains for 15 minutes in a 180º c. oven.

Let them cool a little before serving as the chocolate inside will be very hot. They are delicious the next day for breakfast! 

 

 

Fondants au chocolat et à la framboise

Absolutely delicious individual chocolate fondants with fresh raspberries.

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For 10 ramequins
1- First, prepare the ramequins by buttering and flouring them. Set them aside.
2- Melt 200 gr of high quality chocolate (at least 70% cacao content) along with 100 gr of high quality butter (preferably “Président”). Set aside.
3- In a large bowl, mix four organic eggs and 100 gr of brown sugar. Mix for at least five minutes on high speed until the colour is a light yellow and the volume has almost doubled.
4- In one go, mix in 50 gr of flour and a pinch of salt.
5- Finally add the chocolate and butter mixture.

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5- Place a few fresh raspberries in the ramequins (keep 10 on the side), cover with a ladle of the chocolate mixture and top each ramequins with a raspberry.
6- Bake in a 180º C. oven for 12 minutes.

Serve immediately. The chocolate will be soft in the center. 

Génoise, fraises et chocolat

Just something for a Wednesday or when you find gorgeous strawberries in the market.

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For the Génoise:
See recipe here: Génoise.

For the strawberry filling:
1- Wash 500 gr of organic strawberries. Cut in half or more if the strawberries are big.
2- In a pan, mix the strawberries with two tablespoons of brown sugar. Mix well.
3- Bring to a boil and let it cook for 10 minutes mixing often so that it does not flow over.
4- Place in a bowl and let it cool.

For the chocolate topping: 
1- Melt 100 gr of high quality chocolate in bain-marie.
2- When it has melted, take it out of the water and mix vigorously one tablespoon of high quality olive oil (or if at hand, raspberry seed oil which is harder to find).
3- Let it cool.

Montage:
1- When the Génoise has cooled, slice in half.
2- Place the strawberry mixture on the bottom half. Cover.
3- Let the chocolate sauce pour on the cake.

Place in the fridge for about 15 minutes and enjoy!