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French Bistro Recipes : Beginning to Make the Topping for your French Dessert

French Bistro Recipes : Beginning to Make the Topping for your French Dessert


So this cream that’s very hot but not boiling,
to that we’re going to add half a pound, which about a cup and a half, of really good chocolate
which has been cut into really, almost into shavings. Bittersweet chocolate. The thing
is, because there are so few ingredients in this dish, really go all out, I should really
even have better cocoa. If I could get something right from Paris that would be the best. That’s
two Tablespoons. And I also want to add two Tablespoons of sugar, granulated sugar, to
that. You just want to combine it, get all the chocolate to melt, and the last thing
is two Tablespoons of butter. That’s just going to give everything the most beautiful
gloss. And some good vanilla. The flavor of the vanilla is actually going to bring out
the flavor of the chocolate, interestingly.

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