Creamy Concoction

Ingredients

* 250 g mascarpone
* 80 g baking chocolate
* 50 g caster sugar
* 18 biscuits
* 1 cup strong coffee
* 3 eggs
* 1 tablespoon rum
* cocoa powder for garnish

Preparation

Mix egg yolks and sugar until the mixture whitens. Add the mascarpone.

Beat the egg whites until stiff and add half the mixture.

Melt chocolate in double boiler.

Take the whiskey, for example. Soak the biscuits in coffee mixture / rum and line the bottom of glasses. Pour a layer of creamy mixture. Add a layer of melted chocolate.

Repeat layers soaked biscuits and creamy.

Refrigerate for several hours preferably. Just before serving, sprinkle top with cocoa powder.

Ingredients

* 1 pastry
* 80 g baking chocolate
* 2 tablespoons milk
* 70 g caster sugar
* 20 cl cream
* 3 eggs
* 4 ripe pears or 1 large box of pears in syrup
* chocolate chips

Preparation

Line a pie pastry dough.

Melt chocolate in double boiler with milk. Off the heat, add half the cream and mix. Pour over pastry.

Peel and cut pears in half, placing them in the mixture. Or cut into thin strips if they are barely ripe.

Mix eggs, sugar and remaining cream, and pour over pears. We can add slivered almonds.

Bake 30 minutes at Th 6 (180 °).

Upon exiting the oven, decorate with chocolate chips that melt a little.

Ingredients

* 200g cooking chocolate
* 150g butter
* 3 eggs
* 200g flour
* 150 g sugar
* 120 g of hazelnut kernels

Preparation

Break the chocolate in a saucepan, add butter and melt slowly over low heat.

Coarsely chop the hazelnuts for storing pieces and put them in a bowl. Add the eggs, sugar, flour and butter mixture and melted chocolate.

Pour the mixture into a loaf pan and bake in preheated 210 ° for 20 to 25 minutes.

Observation

The cake can also be made with milk chocolate instead of dark chocolate!

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Ingredients for 6 people

* 120g of chocolate
* 140g butter
* 5 eggs
* 2c tablespoons coffee
* 180g caster sugar
* 190g sliced almonds

Preparation

Start by breaking the chocolate into pieces, and cook in water bath by adding the coffee.

Lightly toast the almonds in a skillet.

Then mix the butter and sugar until smooth.
Gradually stir the mixture to chocolate and coffee, egg yolks, and finally toasted almonds (you can keep some for dusting the cake).

Then beat the egg whites and fold them very gently to the above mixture.

Pour into a greased pudding previously buttered, and place in a baking dish filled with water. The pudding will cook well in a water bath.

Place in oven at 180 ° C for 1 hour.

Idea for something different, you can replace the almonds with diced nut bread, gingerbread, or with raisins.

Ingredients for 6 people

* 90g sugar
* 5 eggs
* 140g of nuts
* 100g of chocolate
* 40g breadcrumbs
* 75g butter
* 1 vanilla bean

Preparation

Start by breaking the chocolate into pieces and melt in double boiler.

Meanwhile, separate the whites from the yolks. Mix yolks with sugar until a white mixture.

Then chop the walnuts. Put some aside, and add the rest to the egg and sugar mixture. Also add the breadcrumbs, melted butter and melted chocolate.
Split your vanilla bean in half, then try to extract a maximum of small seeds (they are the ones that give a scent of vanilla to the mix) that you add to the mix.

Then prepare your mold by buttering and lining the nuts previously set aside.

You can now beat the egg whites. Then gently stir in the mixture.

Pour into prepared pan, and bake for thirty minutes, thermostat 5 at 200 ° C. It is also possible to pour the batter into little molds to make individual Grenoble.

Idea: to give a more festive look to your Grenoble, decorate with small candies, marzipan or whose taste and texture will marry perfectly with it.

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Ingredients for 6 people

* 200g of chocolate
* 25cl cream
* 125g flour
* 80g butter
* 3 eggs
* Pinch of salt

Above all, set your oven to preheat, gas mark 6, 200 ° C.

Pulp Preparation

Pour ¼ of a liter of water in a saucepan and bring to boil. Add the same time the salt, and butter cut into small pieces.

When you see that the mixture begins to rise, remove from heat and quickly add the flour. Mix vigorously.

Then put the pan on a low heat for 1-2 minutes, while continuing to stir. This will dry out a little dough.

Then remove from heat and add the two eggs, being sure to continue mixing.

Please have a pastry bag that you fill the preparation. On buttered baking sheet, spread the dough into a ring. Put the plate in the oven and leave it for twenty minutes, until the dough is golden brown.

Once out of the oven, let cool, then cut the crown in the thickness direction.

Preparation of whipped cream

Put the chocolate in a saucepan with 4 tablespoons water, and melt in a bain marie. Meanwhile, mix sugar, cream, and beat all in Chantilly.

Then add the melted chocolate and let cool.

Before serving, garnish with whipped your crown, and close.

Ingredients for 6 people

* 300g of chocolate
* 200 g cornflakes
* sugar

Begin by softening the chocolate in a bain marie or microwave.
Put the cornflakes in the oven until the chocolate is ready. Pour melted chocolate over the cornflakes. Mix well until a homogeneous preparation.

Pour into a buttered cake pan before, and refrigerate for at least two hours. Remember to pack enough for a compact cake.

When the cake has completely cooled, you can go out and unmold. Sprinkle with icing sugar and chocolate chips as you wish.

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For the biscuit:

* 3 eggs
* 120 g caster sugar
* 30 g flour
* 45 g cornflour
* 25 g cocoa powder
* 40 g butter, melted
* Salt

For the filling:

* 200 g dark chocolate
* 200 grams of milk chocolate
* 100 g of chocolate with cocoa beans
* 75 g of praline
* 40 cl cream
* 50 g butter
* A pinch of cinnamon

Sauce:

* 120 g sugar
* 10cl cream
* 60 g butter salt from Noirmoutier
* 100 g dark chocolate or milk

Syrup:

* 15 cl cane syrup
* 10 cl rum

Preparation

Combine flour, cornstarch, salt and cocoa. Separate the whites and yolks. Beat the egg whites. Mix the yolks and beat, adding powdered sugar until the mixture whitens. Add the flour and cocoa mixture, then gently fold the egg whites.

Cover a baking sheet with parchment paper and butter. Spread the dough over and cook for 15 minutes in an oven preheated th. 6 (180 ° C). Upon exiting the oven, turn the dough onto a clean cloth wet and peel off parchment paper.

For the cream, boil the cream. Cut each chocolate squares in 2 separate bowls and pour the hot cream in equal parts in each of the bowls. Whisk and add 25 g of butter and a pinch each of cinnamon in chocolate milk.

Combine syrup and rum. Chop chcolat cocoa bean. Line a loaf pan with plastic wrap. Cut the biscuit into 4 pieces the size of the mold. Place a slice in the bottom, syrup, pour a layer of milk chocolate mixture, sprinkle with praline, add a layer of chocolate mixture, sprinkle with chopped chocolate. Ask a new slice of biscuit and reiterating the same layers. Finish with a slice of cake. Fold the plastic wrap on top and refrigerate 24 hours

For the sauce, make a caramel with sugar and 4 tablespoons of water. Off the heat, add cream, butter and chocolate. Smooth the mixture.

Just before serving, pour the Yule log with sauce and garnish with an exotic fruit for example!

Ingredients for 8 people

* 4 eggs
* 150 g caster sugar
* 50 cl cream
* 2 oranges
* 3 tablespoons orange juice
* 1 tablespoon Grand Marnier
* Chocolate chips
* Sugar


Preparation

Beat yolks and 75 g of sugar. Microwave chocolate and orange juice. Smooth. Add yolks and sugar. Beat the egg whites until stiff, adding remaining sugar. Incorporate them into the mixture.

Cover a baking sheet with parchment paper and butter. Spread the dough over and cook for 25 minutes in an oven preheated th. 5 (150 ° C). Upon exiting the oven, turn the dough onto a clean cloth wet and peel off parchment paper. Then roll the cake in the towel wet and cool.

For the filling, pour the cream into a bowl placed in a bath of ice. Whip cream until foamy. Add the Grand Marnier ..

Unroll the cake on the icing sugar. Spread the 2 / 3 of the filling, leaving 2 cm without ganache on the sides. Cut orange slices into small wedges and arrange on the cream spread. Roll the biscuit, garnish with the remaining cream and chocolate shavings.

Put this real Christmas log in the refrigerator for at least 2 hours before serving!

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Ingredients for 8 people

For the biscuit:

* 4 eggs
* 100 g caster sugar
* 45 g flour
* 45 g cornflour
* 30 g cocoa powder
* Salt


For the filling:

* 350 g dark chocolate
* 1 cup strong coffee
* 1 cup whiskey
* 20 cl cream
* 25 g butter


For decoration:

* 200 g dark chocolate
* 1 tablespoon oil
* Sugar

Preparation

Combine flour, cornstarch and cocoa. Separate the whites from the yolks of 3 eggs. Beat the egg whites. Mix the remaining egg yolks and beat the 3 by adding the powdered sugar until the mixture whitens. Add the flour and cocoa mixture, then gently fold the egg whites.

Cover a baking sheet with parchment paper and butter. Spread the dough over and cook for 10 minutes in an oven preheated th. 7 (210 ° C). Upon exiting the oven, turn the dough onto a clean cloth wet and peel off parchment paper. Then roll the cake in the towel wet and cool.

For the filling is a ganache, boil the cream and butter mixture. Turn off heat and throw the chocolate cut into squares in order that he founded. Cool.

The realization of chocolate chips begins to melt the chocolate in a bain-marie. Turn off heat and add oil. Pour the mixture on a cold work (ideally in marble) on 1 cm thick. Before the chocolate hardens once it no longer shines, scrape the surface with a spatula warmed inclined at 45 degrees.

To build the log, roll out the biscuit to soak the coffee and whiskey mixture. Spread the ganache, leaving 2 cm without ganache on the sides. Roll the biscuit, cover with the remaining ganache to look like a real log, cut the ends so that the log has a straight cut.

Garnish with chips and refrigerate for 4 h. Sprinkle with icing sugar just before serving, this traditional Christmas cake with chocolate!

The origin of the Yule log goes back to the seventeenth century in Europe. She just wanted the custom, on Christmas Eve, a huge log of wood, called Yule log, is reduced in each house was almost a ritual. The essence of wood, how to light the log and the duration of combustion formed a ritual in which each region had its peculiarities.

And the next day, when Christmas Eve, she found her place in the chimney, the head smeared with oil, salt and mulled wine while reciting prayers for the occasion.

Then it was on either of the girls home, either by the mother. When she had burned off, we kept the ashes of the log as they were supposed to have property to protect the house from lightning and evil powers of the devil.

In France, this tradition has prevailed during the nineteenth century until, during which the stoves started to replace the large hearths of fireplaces! So, we replaced the log by a small log of wood that had decorated decorate the Christmas table.

Sewing up the Yule log was transformed into symbolic Christmas baking to continue the tradition! Whether a jellyroll jellyroll, cream butter or another, it is often covered with a chocolate frosting to resemble the bark of a log!

Learn about our traditional recipes yule logs greedy:
- Yule Log chocolate and whiskey
- Christmas cake, chocolate
- Log two chocolate sauce and caramel
- Log chocolate and orange.

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Indeed, it can be a sort of drug because of its capacity in phenylethylamine (hormone released when you're in love) and anadamides (same effects as cannabis). Therefore, chocolate causes the release of endorphins, resulting in a dependence likely.
Among its many benefits, chocolate helps fight against fatigue, anxiety, stress, aging and depression. It helps to find a good mental balance. But appears still to be psycho, euphoric and aphrodisiac, all thanks to caffeine.

Then there is obviously some misconceptions about chocolate. It generates no dental problems and stimulates even fewer breakouts. Many studies have been conducted and demonstrate that even milk chocolate reduces the formation of plaque. Otherwise, it does not cause upset stomach if consumed moderately, let alone migraines. Again, this is not to swallow a tablet of chocolate per day. But regular consumption of dark chocolate can do only good for your health, and fits into the framework of a comprehensive and balanced. Just know the right balance between pleasure and addiction.

Basically, the chocolate is a mixture of more than 300 beneficial substances to the body. Cocoa does have many antioxidants, true protectors against oxidation of cholesterol or decreased blood flow and blocked arteries. Thus, it plays a relevant role in preventing cardiovascular disease. So eating chocolate improves the immune system and reduces the risk of cancer. Obviously, this is dark chocolate: the most basic variety that nothing has been added.

Therefore, we should not categorize chocolate as a food "which makes you fat" as it has a relatively low glycemic index, as one does it not add cream, milk or other components. Eating chocolate snacks can prevent cravings, as it does not fall into the tablet.

For a long time, chocolate is the victim of many ideas that it is important to refute the taste without any feelings of guilt or worry. First of all, chocolate is not fattening. One can even say that chocolate containing 70% cocoa chocolate is almost salt-free diet since it is low in sodium (which is not the case of milk chocolate or white chocolate). You should also know that dark chocolate does not raise cholesterol levels, on the contrary, its fats promote the development of good cholesterol, which protects the arteries.

As regards the teeth, do not worry! Its tannin, its fluorine and phosphates protect them from decay and strengthen enamel. As for its aphrodisiac qualities, it can be put in doubt whether you eat alone. However, prepared with hot chilli, pepper and cloves, as did the Aztecs, chocolate can actually be a sexual stimulant.

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Who would not feel more remorse now to enjoy a few squares of this object of greed. Very complete nutritionally, it holds many healing properties.

The Aztecs attributed to him the virtues bracing and aphrodisiacs, the Indians thought that its use would allow them to avoid dangers and today, doctors have agreed to recognize the benefits of chocolate.

Its potential energy is important since a tablet of 100g contains 500 calories. It also contains three categories of organic substances: carbohydrates and lipids, whose rates vary depending on the variety of chocolate, and between 7% and 10% protein. Meanwhile, he holds several minerals like potassium, magnesium, which promotes a balanced nervous, and phosphorus. His intake of vitamins (A, B1, B2, PP) is responsible for its tonic and stimulating.

If you have a little bit of fatigue or in the dumps, know that chocolate is an effective way to address them. Indeed, it contains among other things of caffeine, which promotes physical strength, and serotonin, which helps offset the loss of certain nerve cells during a depression.

Chocolate has dragged the reputation of being a food promoting cholesterol. In fact, the bean contains fatty acids that affect cholesterol metabolism by lowering bad cholesterol, while allowing the increase of good (the one that protects against cardiovascular disease).

Is oleic acid content in the bean that lowers bad cholesterol. The original composition of cocoa has 62% saturated fatty acids that raise cholesterol levels, against 38% of unsaturated acids (oleic and linoleic) that have the opposite action.

The presence of tannin, phosphate and fluoride in cocoa makes a food anti caries. Conversely, the presence of sugar in the chocolate will reduce this beneficial effect. It is therefore preferable to choose high-dose cocoa chocolates.

- Energy: 100 g milk chocolate 550 calories while providing 100 g of meat provide 170 calories.

- Tonic: it contains theobromine, which acts like caffeine, and contains vitamin B, B2, PP and potassium, magnesium, calcium and iron.

- Digest: cocoa fats are unsaturated fats that are digested easily.

Contrary to popular belief, chocolate does not hurt the liver. This term comes from indigestion due to excessive chocolate orgy.

Chocolate fills the lack of affection, frustration, nervous conditions: it is a symptom of healing all our troubles. Its psychological effect is demonstrated. Its therapeutic action in pharmaceutical product developed was very old. In the last century, they sold chocolate mixtures with medicinal properties: the chocolate chips acorns against the general downturn, chocolate and even chocolate laxative venereal disease. One thing is certain in any case, chocolate is the food anti crack.

Since the Aztecs, cocoa orgasms a reputation for health benefit. This is justified because the cocoa bean is similar to a wealth of trace minerals: potassium, magnesium and calcium. This cocktail of mineral based reputation energizing cocoa. 100 g dark chocolate substitute nicely taking a capsule of vitamin chemicals. Chocolate arises as a food anti-fatigue and energizing that strengthens cell function.

The vitamin intake of cocoa is more limited, even if it contains traces of beta-carotene, vitamins B1, B2, B5, B6, B9 and PP. However, cocoa is a significant source of vitamin E that acts against aging. Indeed, a plate brings more than 35% of the daily recommended vitamin E.

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