Posts Tagged ‘chocolate’

black as chocolate

Some amazing and cool 百香果 images from Flick:

black as chocolate
百香果
Image by BroAngel
芒果和百香果的夾層,從台北東區晃到台北西區,內餡都抖落出來。

自調飲品
百香果
Image by Bonnie Lu
愛玉百香果綠茶(≧∇≦)〜好好喝!
2013/0809

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Fundación COPADE Chocolate té especia_20160201_Nieves Caballero_07

Some amazing and cool maracuyá images from Flick:

Fundación COPADE Chocolate té especia_20160201_Nieves Caballero_07
maracuyá
Image by Imagen en Acción
Chocolate con maracuyá

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12th Course: Bittersweet Chocolate

Some amazing and cool Passionfruit images from Flick:

12th Course: Bittersweet Chocolate
Passionfruit
Image by ulterior epicure
Bittersweet Chocolate
Moelleux with passion fruit bourbon sour.

This course was paired with at Kiralyudvar, Tokaji Cuvee Ilona 2001.

Notes: Many have said that the desserts (at the present) are not Eleven Madison Park’s strongest suit. I would agree. That being said, I don’t think they’re weak in any way. Rather, I think it’s just that the (non-dessert) food is so stellar, that the dessert pales in comparison. Not being a sweet-tooth, it makes it even harder for me to be impressed by a pastry chef.

This dessert at Eleven Madison Park, a bittersweet chocolate moelleux (essentially a molten chocolate cake) with passion fruit sauce and a separate "shot" of bourvon sour, was excellent – the latter more pleasing to me than the former. I’m not sure what fruits they used in the sour – tasted like passionfruit and maybe tangerine? Regardless, it was pucker-sour with the right dose of sweetness. The bottom was a gelee that was the most tart. Working up in layers, they became progressively creamier and sweeter.

The chocolate moelleux was "bittersweet" – which is ten shades sweeter than I prefer. There’s nothing wrong with serving chocolate with passion fruit. But when it’s 2007 in NYC and chocolate molten cakes are still appearing… I was expecing something just a little more unpredictable – like the rest of the meal.

Regardless, this was a great way for me to celebrate my birthday with an old college roomie who flew all the way from Paris! 😉

You can read more about this restaurant and my dinner on my blog.

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Passionfruit Macaron, Bread and Butter Pudding, 72% Hot Chocolate – Monsieur Truffe AUD2.50, AUD4, AUD5

A few top nice Passionfruit images found on Flickr:

Passionfruit Macaron, Bread and Butter Pudding, 72% Hot Chocolate – Monsieur Truffe AUD2.50, AUD4, AUD5
Passionfruit
Image by avlxyz
The Ecuador hot chocolate was smooth and fragrant, but we couldn’t help thinking of the Koko Black hot chocolate with a little something extra that we can’t place. Monsieur Truffe’s hot chocolate was probably made with a good cocoa powder, and not too hard to replicate at home. But still, very very good!

A dense bread and butter pudding loaded up with rum soaked fruits! A very adult version of this dessert. Great value at AUD4.

Would have loved to have more custardy brioche and maybe some custard on the side, but hey, that would double the price!

A light and tangy passionfruit macaron filled with dense, chocolatey ganache! The passionfruit really brings out the floral chocolate flavours.

Great place to pop by for a dessert and a cup of steaming hot chocolate!

Monsieur Truffe
(03) 94163101
90 Smith St, Collingwood VIC 3066
monsieurtruffe.wordpress.com/

Reviews:
Monsieur Truffe – by mellie, Tummy Rumbles, May 13th, 2009
Monsieur Truffe – Urbanspoon 93%
Monsieur Truffe – by jeroxie – Addictive and Consuming, October 27, 2009
Chocolatiers raise the bar – by Jane Hutchinson, The Age, November 30, 2010 In Smith Street, Collingwood, Monsieur Truffe’s Fregoni says Melbourne is joining a world trend that began in Europe 40 years ago and has gathered pace with the artisanal bean-to-bar movement in the US. His stylishly minimalist Monsieur Truffe chocolate boutique has sleek bars of single-origin chocolate from 20 regions including Madagascar, Mexico, Papua New Guinea and Uganda.

Second Course: Smoked Bacon-wrapped Gulf Shrimp
Passionfruit
Image by ulterior epicure
Three fat and succulent gulf prawns wrapped in smoky bacon is sauced with a sweet, tangy and spicy Passionfruit- honey mustard sauce. There are also two slices of fatty avocado.

Taste: The passionfruit-honey mustard sauce tasted very much like a fruity honey mustard. The server said they used two types of mustard – Dijon and another brown mustard sauce. The prawns were burstingly succulent and the bacon was crunchy – almost a tempura like effect – wonderful! The buttery avocado added the perfect touch of velvety luxury!!

Passionfruit flowers
Passionfruit
Image by Kat.
A bit like aliens.

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Mousse de maracujá com chocolate

Belas imagens de Maracuja que encontrei esta semana no Flickr:

Mousse de maracujá com chocolate
Maracuja
Image by Mazé Meirelles

Banheiro de maracujá #NaturaNos =D
Maracuja
Image by poperotico

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A torta do Luiz – mousse de chocolate com castanha do pará, acompanhada de calda de maracujá

Algumas imagens de Maracuja encontradas esta semana no Flickr:

A torta do Luiz – mousse de chocolate com castanha do pará, acompanhada de calda de maracujá
Maracuja

Image by Claudia_midori
www.aventurasgastronomicas.com.br/sem-categoria/oba-oba

Bebida de cachaça com maracujá
Maracuja

Image by Evelyn Diniz
Cachaçaria Carvalheira – PE

I thought it was only in Brazil. Maracuja

Maracuja

Image by gyazickr
Posted by twitter.com/iluminante

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