Gently roast the finest cocoa beans, hand picked in Madagascar or Sri Lanka, to remove humidity, then...if necessary....roast a bit more until the flavor and aroma peaks... Then nib and ground the beans, add extra cocoa butter and the finest Bourbon vanilla and organic sugars, allow this couverture to conch for a few days to refine the texture and remove traces of astringency......adding thick Normandy cream with beurre de Charentes as a foil to the rich, fatty filberts from Piedmont and almonds from Provence and perhaps some pistachios from Sicily....and perhaps a few fruit confits and citris fruit peels! Or just call Jean Jacques Bernachon and order from his chocolate shop, in Lyon, and have some delivered to your palette........I know.....I know.....I haven't disregarded Fauchon's concoctions of Valrhona or Jean-Paul Hevin's chocolate easter eggs or Le Roux's bitter chocolate sylvies that melt in one's breath on a warm spring afternoon picnic........ Now that i'm worked up, juices flowing within my cheeks and flooding beneath my hungry tongue, i'm off to the kitchen to prepare a much humbler offering for my bridgemates, this evening......
No comments:
Post a Comment