{"id":19797,"date":"2013-10-23T17:26:30","date_gmt":"2013-10-23T15:26:30","guid":{"rendered":"https:\/\/blogs.transparent.com\/french\/?p=19797"},"modified":"2017-10-20T15:47:54","modified_gmt":"2017-10-20T13:47:54","slug":"le-delice-au-chocolat","status":"publish","type":"post","link":"https:\/\/blogs.transparent.com\/french\/le-delice-au-chocolat\/","title":{"rendered":"Le D\u00e9lice au Chocolat"},"content":{"rendered":"

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Today I thought we could enjoy learning how to bake a delicious French dessert. If you haven\u2019t already heard, les Fran\u00e7ais sont les ma\u00eetres des arts culinaires<\/i><\/b> (the French are the masters of the culinary arts) and are world renown for their food. Are you familiar with the French chef<\/i> stereotype? Forget the typical clich\u00e9d image of an old man wearing a beret, smoking a cigarette and riding his bike with a baguette under his arm. That may have been true in the 1940s, but is no longer the norm. The French chef<\/i> stereotype, however, has an enduring a basis in truth, and for good reason. If you really want to learn how to cook, the best place is to study at one of the great French culinary schools such as Le Cordon Bleu<\/i><\/b><\/a> (The Blue Ribbon) where you will learn techniques perfected over centuries of French tradition.<\/p>\n

Have you ever heard of Le Guide Michelin<\/i><\/b><\/a>? It\u2019s a famous booklet published yearly that contains information about the very best hotels and restaurants around the world. Being awarded even a single Michelin star is one of the greatest honors bestowed on a restaurant. Yes, the French take food very<\/i> seriously and so today, we will participate in this merveilleux rituel gastronomique<\/i><\/b> (marvelous gastronomic ritual) by learning how to make one of my favorite desserts: Le D\u00e9lice au Chocolat <\/i><\/b>(Chocolate Delight).<\/p>\n

Take heed those who do not enjoy the taste of chocolate. The dessert lives up to its name and is rather rich. It is best consumed in small slices so as not to overwhelm the taste buds. A light French champagne is the perfect accompaniment to this splendid little dessert, but never forget what the great 17th<\/sup> century French playwright Moli\u00e8re once said: \u201cIl faut manger pour vivre, et non vivre pour manger\u201d<\/i><\/b> (One must eat to live, and not live to eat). And so without further ado\u2026<\/p>\n

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5 oz. dark chocolate (Baker\u2019s semi-sweet squares)<\/p>\n

4 eggs, separated<\/p>\n

\u00be c. sugar<\/p>\n

1 c. unsalted butter<\/p>\n

1 c. whipping cream<\/p>\n

2 T. flour<\/p>\n

1 tsp. vanilla<\/p>\n

In a bowl, beat with an electric mixer egg yolks, vanilla and sugar.\u00a0 Slowly melt chocolate squares with a small amount of butter in the microwave,\u00a0 add chocolate to egg mixture, then add the rest of the butter (softened, not melted), whipping cream and flour to egg mixture.\u00a0 Beat egg whites until they are very stiff, then slowly and completely fold into mixture.\u00a0 Grease a spring form pan and pour in the mixture.\u00a0 Bake at 350 for 25 minutes (may take longer, depending on your oven).\u00a0 Check with a knife to ensure that it comes out clean.\u00a0 After it is completely cool, take off the sides of the pan and sprinkle with powdered sugar.<\/p>\n

Bon App\u00e9tit!<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"\"\"

Today I thought we could enjoy learning how to bake a delicious French dessert. If you haven\u2019t already heard, les Fran\u00e7ais sont les ma\u00eetres des arts culinaires (the French are the masters of the culinary arts) and are world renown for their food. Are you familiar with the French chef stereotype? Forget the typical…<\/p>\n

Continue Reading<\/a><\/p>","protected":false},"author":105,"featured_media":19798,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"content-type":""},"categories":[1],"tags":[],"class_list":["post-19797","post","type-post","status-publish","has-post-thumbnail","hentry","category-uncategorized"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/blogs.transparent.com\/french\/wp-json\/wp\/v2\/posts\/19797","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blogs.transparent.com\/french\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blogs.transparent.com\/french\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.transparent.com\/french\/wp-json\/wp\/v2\/users\/105"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.transparent.com\/french\/wp-json\/wp\/v2\/comments?post=19797"}],"version-history":[{"count":3,"href":"https:\/\/blogs.transparent.com\/french\/wp-json\/wp\/v2\/posts\/19797\/revisions"}],"predecessor-version":[{"id":28497,"href":"https:\/\/blogs.transparent.com\/french\/wp-json\/wp\/v2\/posts\/19797\/revisions\/28497"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/blogs.transparent.com\/french\/wp-json\/wp\/v2\/media\/19798"}],"wp:attachment":[{"href":"https:\/\/blogs.transparent.com\/french\/wp-json\/wp\/v2\/media?parent=19797"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.transparent.com\/french\/wp-json\/wp\/v2\/categories?post=19797"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.transparent.com\/french\/wp-json\/wp\/v2\/tags?post=19797"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}