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32. <title>News on the website</title>
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34. <comments>https://makingchocolates.wordpress.com/2019/09/19/news-on-the-website/#respond</comments>
36. <dc:creator><![CDATA[chocolatsmeurens]]></dc:creator>
37. <pubDate>Fri, 20 Sep 2019 01:27:57 +0000</pubDate>
38. <category><![CDATA[Truffles and Pralines]]></category>
39. <category><![CDATA[Chocolate]]></category>
40. <category><![CDATA[Chocolate Gifts]]></category>
41. <category><![CDATA[chocolate making]]></category>
42. <category><![CDATA[Custom Gifts]]></category>
43. <category><![CDATA[Gifts]]></category>
44. <guid isPermaLink="false">http://makingchocolates.wordpress.com/?p=434</guid>
45.  
46. <description><![CDATA[Hello dear reader, it&#8217;s been a while! But we are back this season, and our website is being revamped. Perhaps you are already subscribed to this chocolate-making blog, but now you can subscribe directly on our website. We have classes coming up. That&#8217;s right, chocolate making classes, and various catering options. There is also a [&#8230;]]]></description>
47. <content:encoded><![CDATA[
48. <p>Hello dear reader, it&#8217;s been a while! But we are back this season, and our website is being revamped. Perhaps you are already subscribed to this chocolate-making blog, but now you can subscribe <a href="http://chocolatsmeurens.com/subscribe/">directly on our website</a>.</p>
49.  
50.  
51.  
52. <p>We have classes coming up. That&#8217;s right, chocolate making classes, and various catering options.</p>
53.  
54.  
55.  
56. <p>There is also a new shop section, and to start the season we are doing a <a href="http://chocolatsmeurens.com/shop/">chocolate bar of the week</a>. Our youtube channel is also in the making.</p>
57.  
58.  
59.  
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61.  
62.  
63.  
64. <p>So subscribe to our spam-free  mailing list  to receive delicious news at the appropriate time.</p>
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76.  
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78. <media:title type="html">chocolatsmeurens</media:title>
79. </media:content>
80.  
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82.  
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86. </item>
87. <item>
88. <title></title>
89. <link>https://makingchocolates.wordpress.com/2013/03/17/381/</link>
90. <comments>https://makingchocolates.wordpress.com/2013/03/17/381/#respond</comments>
92. <dc:creator><![CDATA[chocolatsmeurens]]></dc:creator>
93. <pubDate>Sun, 17 Mar 2013 19:46:06 +0000</pubDate>
94. <category><![CDATA[Truffles and Pralines]]></category>
95. <guid isPermaLink="false">http://makingchocolates.wordpress.com/2013/03/17/381/</guid>
96.  
97. <description><![CDATA[Originally posted on <a href="https://customchocolate.wordpress.com/2013/03/17/custom-chocolate-bar/">Custom Chocolate Bars</a>: <br />A Custom Chocolate Bar Wrapper and Filling can be customized How to get chocolate exactly the way you want This chocolate bar fits well in the hand, it is not too common around here, in America, but in Europe, and for sure in Belgium we have tons of them.&#8230;]]></description>
98. <content:encoded><![CDATA[<div class="wpcom-reblog-snapshot"><div class="reblogger-note"><div class='reblogger-note-content'><blockquote><p>That&#8217;s how you do it!</p>
99. </blockquote></div></div><div class="reblog-post"><p class="reblog-from"><img alt='' src='https://1.gravatar.com/avatar/75280e5811cc717a970ca4e827fb633f270826e65ea1315bb0c6878137c1d744?s=32&#038;d=identicon&#038;r=G' class='avatar avatar-32' height='32' width='32' loading='lazy' /><a href="https://customchocolate.wordpress.com/2013/03/17/custom-chocolate-bar/">Custom Chocolate Bars</a></p><div class="reblogged-content">
100. <h1>A Custom Chocolate Bar</h1>
101.  
102. <h2>How to get chocolate exactly the way you want</h2>
103.  
104. <p>This chocolate bar fits well in the hand, it is not too common around here, in America, but in Europe, and for sure in Belgium we have tons of them. Filled with praline, with fondants, with coffee, vanilla, fruits, so sweet, so soft inside, or crunchy. Not much spicy or savory I have to say. But they’re always there at the breakfast table, at the afternoon snack, when watching TV in the evening. Here the more common bar seems to be a thin, flat piece of chocolate to with one can only add dry items such as dry fruits, nuts or other candies, but there’s no room for filling.</p>
105.  
106. <h2 class="mceTemp">Custom Filling</h2>
107.  
108. <p>So here’s my challenge, how to make this bar as popular as it should be!</p>
109.  
110. <p>I tried offering tons of options on my site or on…</p>
111. </div><p class="reblog-source"><a href="https://customchocolate.wordpress.com/2013/03/17/custom-chocolate-bar/">View original post</a> <span class="more-words">209 more words</span></p></div></div>]]></content:encoded>
113. <wfw:commentRss>https://makingchocolates.wordpress.com/2013/03/17/381/feed/</wfw:commentRss>
114. <slash:comments>0</slash:comments>
118. <media:content url="https://1.gravatar.com/avatar/75280e5811cc717a970ca4e827fb633f270826e65ea1315bb0c6878137c1d744?s=96&#38;d=identicon&#38;r=G" medium="image">
119. <media:title type="html">chocolatsmeurens</media:title>
120. </media:content>
121. </item>
122. <item>
123. <title></title>
124. <link>https://makingchocolates.wordpress.com/2013/03/17/380/</link>
125. <comments>https://makingchocolates.wordpress.com/2013/03/17/380/#respond</comments>
127. <dc:creator><![CDATA[chocolatsmeurens]]></dc:creator>
128. <pubDate>Sun, 17 Mar 2013 19:45:39 +0000</pubDate>
129. <category><![CDATA[Truffles and Pralines]]></category>
130. <guid isPermaLink="false">http://makingchocolates.wordpress.com/2013/03/17/380/</guid>
131.  
132. <description><![CDATA[Originally posted on <a href="https://customchocolate.wordpress.com/2013/03/17/ingredients-and-ideas/">Custom Chocolate Bars</a>: <br />What to add to chocolate! Our list of ingredients is always open! There&#8217;s a relatively long list, so we&#8217;ll start with the basics, what we always have in stock Nuts Manon barre de chocolat blanc au praliné de noix et café Hazelnuts, Almonds, Walnuts, Pistachio, Pecans, Cashew, Peanuts Most&#8230;]]></description>
133. <content:encoded><![CDATA[<div class="wpcom-reblog-snapshot"><div class="reblogger-note"><div class='reblogger-note-content'><blockquote><p>Yummmminess for you</p>
134. </blockquote></div></div><div class="reblog-post"><p class="reblog-from"><img alt='' src='https://1.gravatar.com/avatar/75280e5811cc717a970ca4e827fb633f270826e65ea1315bb0c6878137c1d744?s=32&#038;d=identicon&#038;r=G' class='avatar avatar-32' height='32' width='32' loading='lazy' /><a href="https://customchocolate.wordpress.com/2013/03/17/ingredients-and-ideas/">Custom Chocolate Bars</a></p><div class="reblogged-content">
135. <h1>What to add to chocolate!</h1>
136.  
137. <p>Our list of ingredients is always open! There’s a relatively long list, so we’ll start with the basics, what we always have in stock</p>
138.  
139. <h2>Nuts</h2>
140.  
141. <p>Hazelnuts, Almonds, Walnuts, Pistachio, Pecans, Cashew, Peanuts</p>
142.  
143. <p>Most of them turn well into a nut butter, a Praliné ( view article on Pralines VS Truffles ), or a combination of the nut butter and some whole nuts. Cashews are mostly use as butter combined with almonds or hazelnuts as a base to our pralinés.</p>
144.  
145. <p>Here’s a great example, one of my all-time favorite bar: The Manon, a white chocolate bar filled with a coffee-walnut buttercream (with some dark chocolate in the bottom for an extra kick).</p>
146.  
147. <h2>Fruits</h2>
148.  
149. <p>Ok fruits can be a little tricky, and it’s a case-by-case scenario. One kind I love is freeze-dried raspberries or strawberries. They can be soaked in liquor, like Cognac, Gin, Absinthe, Tequila, Rum…</p>
150. </div><p class="reblog-source"><a href="https://customchocolate.wordpress.com/2013/03/17/ingredients-and-ideas/">View original post</a> <span class="more-words">147 more words</span></p></div></div>]]></content:encoded>
152. <wfw:commentRss>https://makingchocolates.wordpress.com/2013/03/17/380/feed/</wfw:commentRss>
153. <slash:comments>0</slash:comments>
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158. <media:title type="html">chocolatsmeurens</media:title>
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160. </item>
161. <item>
162. <title>The most expensive chocolate box!</title>
163. <link>https://makingchocolates.wordpress.com/2012/12/31/the-most-expensive-chocolate-box/</link>
164. <comments>https://makingchocolates.wordpress.com/2012/12/31/the-most-expensive-chocolate-box/#comments</comments>
166. <dc:creator><![CDATA[chocolatsmeurens]]></dc:creator>
167. <pubDate>Mon, 31 Dec 2012 17:28:09 +0000</pubDate>
168. <category><![CDATA[Truffles and Pralines]]></category>
169. <category><![CDATA[Belgium]]></category>
170. <category><![CDATA[Cayenne Pepper]]></category>
171. <category><![CDATA[Chocolate]]></category>
172. <category><![CDATA[Chocolatier]]></category>
173. <category><![CDATA[Confectionery]]></category>
174. <category><![CDATA[eBay]]></category>
175. <category><![CDATA[Food]]></category>
176. <category><![CDATA[Limoncello]]></category>
177. <category><![CDATA[Praline]]></category>
178. <category><![CDATA[Shopping]]></category>
179. <category><![CDATA[Types of chocolate]]></category>
180. <guid isPermaLink="false">http://makingchocolates.wordpress.com/?p=341</guid>
181.  
182. <description><![CDATA[In the known world that is! Whether you look in boutique chocolatiers, luxurious websites, try your luck on eBay, or you&#8217;ll find it right here! Now why would you look for expensive items on eBay, which is usually a place of bargains and cheap deals? Maybe for the sake of contrast? Maybe for the exclusivity? For [&#8230;]]]></description>
183. <content:encoded><![CDATA[<p>In the known world that is! Whether you look in boutique chocolatiers, luxurious websites, try your luck on eBay, or you&#8217;ll find it <del>right here!</del> Now why would you look for expensive items on eBay, which is usually a place of bargains and cheap deals?</p>
184. <p>Maybe for the sake of contrast? Maybe for the exclusivity? For the adventure? Well you&#8217;ll find a chocolate assortment like nowhere else. Belgian chocolate truffles, pralines, bonbons, fondants and mousses, made in Brooklyn, New York by your Belgian chocolatier with an extravagant array of products, most of them made in exclusivity for this elegant Ebony and Maple box, made per order.</p>
185. <p><div data-shortcode="caption" id="attachment_343" style="width: 650px" class="wp-caption aligncenter"><a href="http://chocolatsmeurens.mybigcommerce.com/products/25-Pieces-Assortment.html" rel="attachment wp-att-343"><img aria-describedby="caption-attachment-343" loading="lazy" data-attachment-id="343" data-permalink="https://makingchocolates.wordpress.com/2012/12/31/the-most-expensive-chocolate-box/25pcebony/#main" data-orig-file="https://makingchocolates.files.wordpress.com/2012/12/25pcebony.jpg" data-orig-size="972,1296" data-comments-opened="1" data-image-meta="{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;}" data-image-title="25pcEbony" data-image-description="" data-image-caption="&lt;p&gt;25 pieces assortment in ebony box&lt;/p&gt;
186. " data-medium-file="https://makingchocolates.files.wordpress.com/2012/12/25pcebony.jpg?w=225" data-large-file="https://makingchocolates.files.wordpress.com/2012/12/25pcebony.jpg?w=700" class=" wp-image-343 " src="https://makingchocolates.files.wordpress.com/2012/12/25pcebony.jpg" alt="25 pieces assortment in ebony box" width="640" height="853" srcset="https://makingchocolates.files.wordpress.com/2012/12/25pcebony.jpg?w=640&amp;h=853 640w, https://makingchocolates.files.wordpress.com/2012/12/25pcebony.jpg?w=113&amp;h=150 113w, https://makingchocolates.files.wordpress.com/2012/12/25pcebony.jpg?w=225&amp;h=300 225w, https://makingchocolates.files.wordpress.com/2012/12/25pcebony.jpg?w=768&amp;h=1024 768w, https://makingchocolates.files.wordpress.com/2012/12/25pcebony.jpg 972w" sizes="(max-width: 640px) 100vw, 640px" /></a><p id="caption-attachment-343" class="wp-caption-text">25 pieces assortment in ebony box</p></div></p>
187. <p><span id="more-341"></span>May it be Swiss, French, German or Italian, filled with gold, or diamonds, maybe not but the freshest chocolate. This assortment is a composition. 5 rows of 5 pralines that are actually created and organized by theme, and by levels of intensity. In a symphony they&#8217;d be the brass, strings, percussion, woodwinds and the plucked strings.</p>
188. <h6 style="font-size:1em;">From left to right:</h6>
189. <ol>
190. <li><strong>Nuts</strong> : Pistachio, Almonds, Walnuts, Cashew and Hazelnuts are on the rendez-vous.</li>
191. <li><strong>Fruits</strong>: Cassis, Raspberry, Strawberry, Apricot, Lemon, Passion Fruits are amongst the one you can expect.</li>
192. <li><strong>Dark</strong> or with <strong>coffee</strong>: Our Espresso, Cappuccino, Cafe au Lait assortment, with coffee and Cognac (We like Hennessy) or Grappa, maybe an extra-dark Chocolate mousse truffle to top it off.</li>
193. <li><strong>Liquors</strong>: Absinthe and Orange Flower water, Gin anise mint and orange, Limoncello, Scotch Whiskey (Sometimes Ardbeg, sometimes Compass Box), Maybe different variations with absinthe.</li>
194. <li><strong>Spices</strong>: May it be Chai Tea and Wasabi or Lavender and Chartreuse, it may also be a buttercream with Rosemary and Cayenne Pepper, it may be the Aztec: based on the antique recipe of chocolate drinking, the almond milk ganache has Tequila Reposado, chili or aleppo pepper and Angostura.</li>
195. </ol>
196. <p>First row are white  ( outside or inside), second row are milk chocolates, and then it gets darker until the top row are based on extra-dark intense chocolate experiences.</p>
197. <p style="text-align:center;"><a href="http://chocolatsmeurens.mybigcommerce.com/products/25-Pieces-Assortment.html" rel="attachment wp-att-342"><img loading="lazy" data-attachment-id="342" data-permalink="https://makingchocolates.wordpress.com/2012/12/31/the-most-expensive-chocolate-box/25ebony/#main" data-orig-file="https://makingchocolates.files.wordpress.com/2012/12/25ebony.jpg" data-orig-size="414,404" data-comments-opened="1" data-image-meta="{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;}" data-image-title="25ebony" data-image-description="" data-image-caption="" data-medium-file="https://makingchocolates.files.wordpress.com/2012/12/25ebony.jpg?w=300" data-large-file="https://makingchocolates.files.wordpress.com/2012/12/25ebony.jpg?w=414" class="aligncenter size-full wp-image-342" src="https://makingchocolates.files.wordpress.com/2012/12/25ebony.jpg" alt="25ebony" width="414" height="404" srcset="https://makingchocolates.files.wordpress.com/2012/12/25ebony.jpg 414w, https://makingchocolates.files.wordpress.com/2012/12/25ebony.jpg?w=150&amp;h=146 150w, https://makingchocolates.files.wordpress.com/2012/12/25ebony.jpg?w=300&amp;h=293 300w" sizes="(max-width: 414px) 100vw, 414px" /></a> Did I mention over half of these are vegan? it&#8217;s just so that my aunt can try them for quality control! I like to use nut milks and butters, need I to say more?</p>
198. <p><del><a href="http://chocolatsmeurens.mybigcommerce.com/products/25-Pieces-Assortment.html" target="_blank" rel="noopener">Click to order! </a></del></p>
199. <p>This beautiful assortment isn&#8217;t available at the moment, enter your email below to keep in touch we&#8217;ll announce its return!!!</p>
200. <p>[contact-form]</p>
201. <p>&nbsp;</p>
202. <p>&nbsp;</p>
203. <p>&nbsp;</p>
204. <p>
205. <a href='https://makingchocolates.wordpress.com/2012/12/31/the-most-expensive-chocolate-box/25aerial/#main'><img width="150" height="125" src="https://makingchocolates.files.wordpress.com/2012/12/25aerial.jpg?w=150" class="attachment-thumbnail size-thumbnail" alt="" decoding="async" srcset="https://makingchocolates.files.wordpress.com/2012/12/25aerial.jpg?w=150 150w, https://makingchocolates.files.wordpress.com/2012/12/25aerial.jpg?w=300 300w" sizes="(max-width: 150px) 100vw, 150px" data-attachment-id="344" data-permalink="https://makingchocolates.wordpress.com/2012/12/31/the-most-expensive-chocolate-box/25aerial/#main" data-orig-file="https://makingchocolates.files.wordpress.com/2012/12/25aerial.jpg" data-orig-size="934,778" data-comments-opened="1" data-image-meta="{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;}" data-image-title="25aerial" data-image-description="" data-image-caption="" data-medium-file="https://makingchocolates.files.wordpress.com/2012/12/25aerial.jpg?w=300" data-large-file="https://makingchocolates.files.wordpress.com/2012/12/25aerial.jpg?w=700" /></a>
206. <a href='https://makingchocolates.wordpress.com/2012/12/31/the-most-expensive-chocolate-box/25pcebony/#main'><img width="113" height="150" src="https://makingchocolates.files.wordpress.com/2012/12/25pcebony.jpg?w=113" class="attachment-thumbnail size-thumbnail" alt="" decoding="async" srcset="https://makingchocolates.files.wordpress.com/2012/12/25pcebony.jpg?w=113 113w, https://makingchocolates.files.wordpress.com/2012/12/25pcebony.jpg?w=226 226w" sizes="(max-width: 113px) 100vw, 113px" data-attachment-id="343" data-permalink="https://makingchocolates.wordpress.com/2012/12/31/the-most-expensive-chocolate-box/25pcebony/#main" data-orig-file="https://makingchocolates.files.wordpress.com/2012/12/25pcebony.jpg" data-orig-size="972,1296" data-comments-opened="1" data-image-meta="{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;}" data-image-title="25pcEbony" data-image-description="" data-image-caption="&lt;p&gt;25 pieces assortment in ebony box&lt;/p&gt;
207. " data-medium-file="https://makingchocolates.files.wordpress.com/2012/12/25pcebony.jpg?w=225" data-large-file="https://makingchocolates.files.wordpress.com/2012/12/25pcebony.jpg?w=700" /></a>
208. <a href='https://makingchocolates.wordpress.com/2012/12/31/the-most-expensive-chocolate-box/25ebony/#main'><img width="150" height="146" src="https://makingchocolates.files.wordpress.com/2012/12/25ebony.jpg?w=150" class="attachment-thumbnail size-thumbnail" alt="" decoding="async" srcset="https://makingchocolates.files.wordpress.com/2012/12/25ebony.jpg?w=150 150w, https://makingchocolates.files.wordpress.com/2012/12/25ebony.jpg?w=300 300w" sizes="(max-width: 150px) 100vw, 150px" data-attachment-id="342" data-permalink="https://makingchocolates.wordpress.com/2012/12/31/the-most-expensive-chocolate-box/25ebony/#main" data-orig-file="https://makingchocolates.files.wordpress.com/2012/12/25ebony.jpg" data-orig-size="414,404" data-comments-opened="1" data-image-meta="{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;}" data-image-title="25ebony" data-image-description="" data-image-caption="" data-medium-file="https://makingchocolates.files.wordpress.com/2012/12/25ebony.jpg?w=300" data-large-file="https://makingchocolates.files.wordpress.com/2012/12/25ebony.jpg?w=414" /></a>
209. </p>
210. ]]></content:encoded>
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213. <slash:comments>1</slash:comments>
217. <media:thumbnail url="https://makingchocolates.files.wordpress.com/2012/12/25aerial.jpg" />
218. <media:content url="https://makingchocolates.files.wordpress.com/2012/12/25aerial.jpg" medium="image">
219. <media:title type="html">25aerial</media:title>
220. </media:content>
221.  
222. <media:content url="https://1.gravatar.com/avatar/75280e5811cc717a970ca4e827fb633f270826e65ea1315bb0c6878137c1d744?s=96&#38;d=identicon&#38;r=G" medium="image">
223. <media:title type="html">chocolatsmeurens</media:title>
224. </media:content>
225.  
226. <media:content url="https://makingchocolates.files.wordpress.com/2012/12/25pcebony.jpg" medium="image">
227. <media:title type="html">25 pieces assortment in ebony box</media:title>
228. </media:content>
229.  
230. <media:content url="https://makingchocolates.files.wordpress.com/2012/12/25ebony.jpg" medium="image">
231. <media:title type="html">25ebony</media:title>
232. </media:content>
233.  
234. <media:content url="https://makingchocolates.files.wordpress.com/2012/12/25aerial.jpg?w=150" medium="image" />
235.  
236. <media:content url="https://makingchocolates.files.wordpress.com/2012/12/25ebony.jpg?w=150" medium="image" />
237. </item>
238. <item>
239. <title>18 pieces 9 varieties Chocolate Assortment</title>
240. <link>https://makingchocolates.wordpress.com/2011/12/23/18-pieces-9-varieties-chocolate-assortment/</link>
241. <comments>https://makingchocolates.wordpress.com/2011/12/23/18-pieces-9-varieties-chocolate-assortment/#respond</comments>
243. <dc:creator><![CDATA[chocolatsmeurens]]></dc:creator>
244. <pubDate>Fri, 23 Dec 2011 13:43:17 +0000</pubDate>
245. <category><![CDATA[Truffles and Pralines]]></category>
246. <category><![CDATA[Absinthe]]></category>
247. <category><![CDATA[Aztec]]></category>
248. <category><![CDATA[Buttercream]]></category>
249. <category><![CDATA[Café au Lait]]></category>
250. <category><![CDATA[Cappuccino]]></category>
251. <category><![CDATA[Chocolate]]></category>
252. <category><![CDATA[Damascus]]></category>
253. <category><![CDATA[Types of chocolate]]></category>
254. <guid isPermaLink="false">http://makingchocolates.wordpress.com/?p=316</guid>
255.  
256. <description><![CDATA[]]></description>
257. <content:encoded><![CDATA[<p><div style="width: 510px" class="wp-caption aligncenter"><a href="https://www.amazon.com/dp/B075RFQNJX"><img style="display:block;" src="https://makingchocolates.files.wordpress.com/2011/12/wpid-img_20111220_132907.jpg" alt="image" width="500" height="375" /></a><p class="wp-caption-text">From left to right: Cappuccino, Café au Lait, Espresso: White, milk and dark chocolate filled with an organic coffee and cognac ganache</p></div></p>
258. <p><div style="width: 510px" class="wp-caption aligncenter"><a href="https://www.amazon.com/dp/B075RFQNJX"><img class=" " style="display:block;" src="https://makingchocolates.files.wordpress.com/2011/12/wpid-img_20111220_132915.jpg" alt="image" width="500" height="375" /></a><p class="wp-caption-text">From left to right: The Aztec, filled with an almond milk ganache with tequila Añejo, Angostura bitters and cayenne pepper; Damascus has a layer of apricot Sirop de Liege, white chocolate cognac buttercream and a bed of caramelized organic almonds; the new Tropezienne is filled with an Absinthe and orange blossom buttercream.</p></div></p>
259. <p><div style="width: 510px" class="wp-caption aligncenter"><a href="https://www.amazon.com/dp/B075RFQNJX"><img style="display:block;" src="https://makingchocolates.files.wordpress.com/2011/12/wpid-img_20111220_132921.jpg" alt="image" width="500" height="375" /></a><p class="wp-caption-text">From left to right: The Fraise Sauvage in a diamond shape, filled with strawberry and Absinthe buttercream; The Persepolis: a pistachio buttercream; The Mousse: Dark vegan almond milk chocolate mousse on a bed of caramelized hazelnuts.</p></div></p>
260. <p><div style="width: 510px" class="wp-caption aligncenter"><a href="https://www.amazon.com/dp/B075RFQNJX"><img style="display:block;" src="https://makingchocolates.files.wordpress.com/2011/12/wpid-img_20111220_131541.jpg" alt="image" width="500" height="375" /></a><p class="wp-caption-text">Each box may have a slightly different combination or you can request specific flavors.</p></div></p>
261. ]]></content:encoded>
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264. <slash:comments>0</slash:comments>
268. <media:thumbnail url="https://makingchocolates.files.wordpress.com/2011/12/wpid-img_20111220_131541.jpg" />
269. <media:content url="https://makingchocolates.files.wordpress.com/2011/12/wpid-img_20111220_131541.jpg" medium="image">
270. <media:title type="html">wpid-IMG_20111220_131541.jpg</media:title>
271. </media:content>
272.  
273. <media:content url="https://1.gravatar.com/avatar/75280e5811cc717a970ca4e827fb633f270826e65ea1315bb0c6878137c1d744?s=96&#38;d=identicon&#38;r=G" medium="image">
274. <media:title type="html">chocolatsmeurens</media:title>
275. </media:content>
276.  
277. <media:content url="https://makingchocolates.files.wordpress.com/2011/12/wpid-img_20111220_132907.jpg" medium="image">
278. <media:title type="html">image</media:title>
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280.  
281. <media:content url="https://makingchocolates.files.wordpress.com/2011/12/wpid-img_20111220_132915.jpg" medium="image">
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283. </media:content>
284.  
285. <media:content url="https://makingchocolates.files.wordpress.com/2011/12/wpid-img_20111220_132921.jpg" medium="image">
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292. </item>
293. <item>
294. <title>Chocolate Party Tray</title>
295. <link>https://makingchocolates.wordpress.com/2011/05/12/chocolate-party-tray/</link>
296. <comments>https://makingchocolates.wordpress.com/2011/05/12/chocolate-party-tray/#respond</comments>
298. <dc:creator><![CDATA[chocolatsmeurens]]></dc:creator>
299. <pubDate>Thu, 12 May 2011 23:36:01 +0000</pubDate>
300. <category><![CDATA[Assortments]]></category>
301. <category><![CDATA[Truffles and Pralines]]></category>
302. <category><![CDATA[Absinthe]]></category>
303. <category><![CDATA[Almond milk]]></category>
304. <category><![CDATA[Buttercream]]></category>
305. <category><![CDATA[Chocolate]]></category>
306. <category><![CDATA[Chocolate Mousse]]></category>
307. <category><![CDATA[Mousse]]></category>
308. <category><![CDATA[Praline]]></category>
309. <category><![CDATA[Raspberry]]></category>
310. <category><![CDATA[Stracciatella]]></category>
311. <guid isPermaLink="false">http://makingchocolates.wordpress.com/?p=293</guid>
312.  
313. <description><![CDATA[This is what you want to bring to a party, or just make one person really, really happy! Prom left to right: Pistachio, Strawberry, Passion Fruit, Raspberry, Chocolate Mousse. The Pistachio Praline is dark chocolate 70%, decorated with organic pistachio powder and filled with a pistachio buttercream. The Fraise Sauvage is a buttercream truffle made with fresh [&#8230;]]]></description>
314. <content:encoded><![CDATA[<p>This is what you want to bring to a party, or just make one person really, really happy!<br />
315. Prom left to right: Pistachio, Strawberry, Passion Fruit, Raspberry, Chocolate Mousse.</p>
316. <p><div data-shortcode="caption" id="attachment_291" style="width: 510px" class="wp-caption aligncenter"><a href="http://chocolatsmeurens.mybigcommerce.com/products/25-Pieces-Box-5-Varieties.html"><img aria-describedby="caption-attachment-291" loading="lazy" data-attachment-id="291" data-permalink="https://makingchocolates.wordpress.com/2011/05/12/chocolate-party-tray/wpid-2011-05-06-13-01-52-jpg/#main" data-orig-file="https://makingchocolates.files.wordpress.com/2011/05/wpid-2011-05-06-13-01-52.jpg" data-orig-size="500,375" data-comments-opened="1" data-image-meta="{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;}" data-image-title="Chocolate Party Tray Fruits and Nuts Assortment Gift" data-image-description="&lt;p&gt;Assortment of chocolate truffles with fruits, nuts, mousses, buttercreams, ganache and fine liquors.&lt;/p&gt;
317. " data-image-caption="<p>Make someone really, really happy!</p>
318. " data-medium-file="https://makingchocolates.files.wordpress.com/2011/05/wpid-2011-05-06-13-01-52.jpg?w=300" data-large-file="https://makingchocolates.files.wordpress.com/2011/05/wpid-2011-05-06-13-01-52.jpg?w=500" class="size-full wp-image-291 " title="Chocolate Party Tray Fruits and Nuts Assortment Gift" src="https://makingchocolates.files.wordpress.com/2011/05/wpid-2011-05-06-13-01-52.jpg" alt="5 Varieties, 5 times each" width="500" height="375" srcset="https://makingchocolates.files.wordpress.com/2011/05/wpid-2011-05-06-13-01-52.jpg 500w, https://makingchocolates.files.wordpress.com/2011/05/wpid-2011-05-06-13-01-52.jpg?w=150&amp;h=113 150w, https://makingchocolates.files.wordpress.com/2011/05/wpid-2011-05-06-13-01-52.jpg?w=300&amp;h=225 300w" sizes="(max-width: 500px) 100vw, 500px" /></a><p id="caption-attachment-291" class="wp-caption-text">Yes, I also enjoy taking pictures of chocolate with a cell phone!</p></div></p>
319. <p>The <a title="Pistachio" href="https://makingchocolates.wordpress.com/2011/04/07/pistachio/"><strong>Pistachio Praline</strong></a> is dark chocolate 70%, decorated with organic pistachio powder and filled with a pistachio buttercream.<br />
320. The <a title="Fraise" href="https://makingchocolates.wordpress.com/2011/04/05/fraise/"><strong>Fraise Sauvage</strong></a> is a buttercream truffle made with fresh organic strawberries and a touch of absinthe, rolled in a thin layer of dark chocolate, then dipped in milk chocolate, and decorated with crumbles of organic freeze-dried strawberries.</p>
321. <p>The <strong>Stracciatella</strong> refers to the bits of dark chocolate and organic caramelized hazelnuts mixed in a passion fruit buttercream. Rich, creamy and dreamy. Originally designed to be paired with an aged Scotch. Try it without moderation as the praline has no alcohol.</p>
322. <p>The <a title="Framboise" href="https://makingchocolates.wordpress.com/2011/04/03/framboise/"><strong>Framboise</strong></a> is a recipe that&#8217;s been evolving over time. Taking organic fresh raspberries and cooking them into a jam, cooled off with a drop of cognac will form one layer on the inside, then another layer is a dark ganache made with almond milk and hazelnuts, so this praline is now dairy-free.</p>
323. <p>The <strong>Chocolate Mousse</strong> is an old favorite of mine for a pure chocolate pleasure. This one also is made with almond milk and suitable for vegans. There&#8217;s a bed of roasted caramelized organic hazelnuts in the bottom.</p>
324. <p>I like to call this box &#8220;Souvenirs from Fairyland&#8221;. It&#8217;s an instant transport into some kind of magical childhood. I&#8217;d like to think they serve this in Pinocchio&#8217;s land of toys. But, hey, I make sure it&#8217;s available on earth!</p>
325. <p>I&#8217;m proud to say that all the recipes are original.</p>
326. ]]></content:encoded>
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334. <media:title type="html">chocolatsmeurens</media:title>
335. </media:content>
336.  
337. <media:content url="https://makingchocolates.files.wordpress.com/2011/05/wpid-2011-05-06-13-01-52.jpg" medium="image">
338. <media:title type="html">Chocolate Party Tray Fruits and Nuts Assortment Gift</media:title>
339. </media:content>
340. </item>
341. <item>
342. <title>6-pieces assortments</title>
343. <link>https://makingchocolates.wordpress.com/2011/04/27/6-pieces-assortment/</link>
344. <comments>https://makingchocolates.wordpress.com/2011/04/27/6-pieces-assortment/#comments</comments>
346. <dc:creator><![CDATA[chocolatsmeurens]]></dc:creator>
347. <pubDate>Wed, 27 Apr 2011 22:20:56 +0000</pubDate>
348. <category><![CDATA[Assortments]]></category>
349. <category><![CDATA[Truffles and Pralines]]></category>
350. <category><![CDATA[Assortment]]></category>
351. <category><![CDATA[Buttercream]]></category>
352. <category><![CDATA[Chocolate Mousse]]></category>
353. <category><![CDATA[Cocktails]]></category>
354. <category><![CDATA[Coffee]]></category>
355. <category><![CDATA[Fruits]]></category>
356. <category><![CDATA[Hazelnuts]]></category>
357. <category><![CDATA[Honey]]></category>
358. <category><![CDATA[Lavender]]></category>
359. <guid isPermaLink="false">http://makingchocolates.wordpress.com/?p=241</guid>
360.  
361. <description><![CDATA[24 Pc Now available on Amazon]]></description>
362. <content:encoded><![CDATA[
363. <p>24 Pc  Now available on <a href="https://www.amazon.com/dp/B075RFQNJX">Amazon</a> </p>
364.  
365.  
366.  
367. <div class="wp-block-image"><figure class="aligncenter"><img src="https://makingchocolates.files.wordpress.com/2011/04/wpid-fxcam_1303932858896.jpg" alt="6-Pieces Assortment, Spring Version" /></figure></div>
368.  
369.  
370.  
371. <div class="wp-block-image"><figure class="aligncenter"><a href="https://makingchocolates.files.wordpress.com/2011/04/wpid-fxcam_1302020976007.jpg"><img data-attachment-id="141" data-permalink="https://makingchocolates.wordpress.com/2011/04/05/serie-berry-2/wpid-fxcam_1302020976007-jpg/#main" data-orig-file="https://makingchocolates.files.wordpress.com/2011/04/wpid-fxcam_1302020976007.jpg" data-orig-size="500,333" data-comments-opened="1" data-image-meta="{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;}" data-image-title="Serie Berry" data-image-description="&lt;p&gt;Framboise: Organic Raspberry, Cognac Hennessy VS, Organic Hazelnuts&lt;br /&gt;
372. Fraise Sauvage: Organic Strawberry buttercream with Absinthe Pernod, Milk Chocolate<br />
373. Cassis: Dark ganache with Crème de Cassis in a sparkly white shell</p>
374. " data-image-caption="<p>Assorted truffles with red fruits</p>
375. " data-medium-file="https://makingchocolates.files.wordpress.com/2011/04/wpid-fxcam_1302020976007.jpg?w=300" data-large-file="https://makingchocolates.files.wordpress.com/2011/04/wpid-fxcam_1302020976007.jpg?w=500" src="https://makingchocolates.files.wordpress.com/2011/04/wpid-fxcam_1302020976007.jpg" alt="Assorted truffles with red fruits" class="wp-image-141" /></a></figure></div>
376.  
377.  
378.  
379. <div class="wp-block-image"><figure class="aligncenter"><a href="https://www.amazon.com/dp/B075RFQNJX"><img data-attachment-id="250" data-permalink="https://makingchocolates.wordpress.com/2011/04/27/6-pieces-assortment/coffee_wood/#main" data-orig-file="https://makingchocolates.files.wordpress.com/2011/04/coffee_wood.jpg" data-orig-size="2592,1944" data-comments-opened="1" data-image-meta="{&quot;aperture&quot;:&quot;2.8&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;Canon PowerShot SD1400 IS&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;1301929167&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;5&quot;,&quot;iso&quot;:&quot;640&quot;,&quot;shutter_speed&quot;:&quot;0.05&quot;,&quot;title&quot;:&quot;&quot;}" data-image-title="Serie Cafe" data-image-description="" data-image-caption="&lt;p&gt;Variations in Dark, Milk White, filled with coffee ganache and cognac&lt;/p&gt;
380. " data-medium-file="https://makingchocolates.files.wordpress.com/2011/04/coffee_wood.jpg?w=300" data-large-file="https://makingchocolates.files.wordpress.com/2011/04/coffee_wood.jpg?w=700" src="https://makingchocolates.files.wordpress.com/2011/04/coffee_wood.jpg" alt="Coffee Pralines" class="wp-image-250" /></a></figure></div>
381. ]]></content:encoded>
383. <wfw:commentRss>https://makingchocolates.wordpress.com/2011/04/27/6-pieces-assortment/feed/</wfw:commentRss>
384. <slash:comments>1</slash:comments>
388. <media:content url="https://1.gravatar.com/avatar/75280e5811cc717a970ca4e827fb633f270826e65ea1315bb0c6878137c1d744?s=96&#38;d=identicon&#38;r=G" medium="image">
389. <media:title type="html">chocolatsmeurens</media:title>
390. </media:content>
391.  
392. <media:content url="https://makingchocolates.files.wordpress.com/2011/04/wpid-fxcam_1303932858896.jpg" medium="image">
393. <media:title type="html">6-Pieces Assortment, Spring Version</media:title>
394. </media:content>
395.  
396. <media:content url="https://makingchocolates.files.wordpress.com/2011/04/wpid-fxcam_1302020976007.jpg" medium="image">
397. <media:title type="html">Assorted truffles with red fruits</media:title>
398. </media:content>
399.  
400. <media:content url="https://makingchocolates.files.wordpress.com/2011/04/coffee_wood.jpg" medium="image">
401. <media:title type="html">Coffee Pralines</media:title>
402. </media:content>
403. </item>
404. <item>
405. <title>Absinthe Chocolate</title>
406. <link>https://makingchocolates.wordpress.com/2011/04/27/absinthe/</link>
407. <comments>https://makingchocolates.wordpress.com/2011/04/27/absinthe/#respond</comments>
409. <dc:creator><![CDATA[chocolatsmeurens]]></dc:creator>
410. <pubDate>Wed, 27 Apr 2011 04:05:05 +0000</pubDate>
411. <category><![CDATA[Other Creations and Classics]]></category>
412. <category><![CDATA[Truffles and Pralines]]></category>
413. <category><![CDATA[Absinthe]]></category>
414. <category><![CDATA[Chocolate]]></category>
415. <category><![CDATA[Cognac]]></category>
416. <category><![CDATA[Corpse Reviver]]></category>
417. <category><![CDATA[Food]]></category>
418. <category><![CDATA[Fruits]]></category>
419. <category><![CDATA[Grand Marnier]]></category>
420. <category><![CDATA[Raines Law Room]]></category>
421. <category><![CDATA[Truffles]]></category>
422. <category><![CDATA[Types of chocolate]]></category>
423. <category><![CDATA[Vegan]]></category>
424. <guid isPermaLink="false">http://makingchocolates.wordpress.com/?p=221</guid>
425.  
426. <description><![CDATA[What do you expect when combining the mystical green fairy with the food of the gods? Complex, strong, offering many layers of sensations, absinthe was outlawed for nearly a century, for a quite obscure reason. Does it causes blindness, deafness, hallucinations or even death? I just don&#8217;t buy it. Toulouse-Lautrec&#8216;s favorite drink (mixed with Cognac), [&#8230;]]]></description>
427. <content:encoded><![CDATA[<p>What do you expect when combining the mystical green fairy with the food of the gods?</p>
428. <p><div data-shortcode="caption" id="attachment_360" style="width: 159px" class="wp-caption alignright"><a href="http://www.chocolatsmeurens.com/frame/boxes.html"><img aria-describedby="caption-attachment-360" loading="lazy" data-attachment-id="360" data-permalink="https://makingchocolates.wordpress.com/2011/04/27/absinthe/redbull/#main" data-orig-file="https://makingchocolates.files.wordpress.com/2011/04/redbull.png" data-orig-size="213,258" data-comments-opened="1" data-image-meta="{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;}" data-image-title="RedBull" data-image-description="&lt;p&gt;Dark Chocolate Praline with a layer of absinthe buttercream and a layer of spicy ganache with red bull&lt;/p&gt;
429. " data-image-caption="<p>Red Bull Absinthe Cayenne Pepper chocolate bonbon</p>
430. " data-medium-file="https://makingchocolates.files.wordpress.com/2011/04/redbull.png?w=213" data-large-file="https://makingchocolates.files.wordpress.com/2011/04/redbull.png?w=213" class=" wp-image-360   " alt="Red Bull Absinthe Cayenne Pepper chocolate bonbon" src="https://makingchocolates.files.wordpress.com/2011/04/redbull.png" width="149" height="181" srcset="https://makingchocolates.files.wordpress.com/2011/04/redbull.png?w=149&amp;h=181 149w, https://makingchocolates.files.wordpress.com/2011/04/redbull.png?w=124&amp;h=150 124w, https://makingchocolates.files.wordpress.com/2011/04/redbull.png 213w" sizes="(max-width: 149px) 100vw, 149px" /></a><p id="caption-attachment-360" class="wp-caption-text">Red Bull Absinthe Cayenne Pepper chocolate bonbon</p></div></p>
431. <p><div style="width: 192px" class="wp-caption alignleft"><a href="http://www.chocolatsmeurens.com/frame/pralines.html"><img class="    " title="Early Century" alt="Absinthe Fondant praline" src="https://i0.wp.com/chocolatsmeurens.com/mobile/images/gallery/absinthe.png" width="182" height="182" /></a><p class="wp-caption-text">Early Century: Absinthe fondant, touch of Grand Marnier, in dark chocolate</p></div></p>
432. <p>Complex, strong, offering many layers of sensations, absinthe was outlawed for nearly a century, for a quite obscure reason. Does it causes blindness, deafness, hallucinations or even death?<br />
433. I just don&#8217;t buy it. <a class="zem_slink" title="Henri de Toulouse-Lautrec" href="http://en.wikipedia.org/wiki/Henri_de_Toulouse-Lautrec" rel="wikipedia">Toulouse-Lautrec</a>&#8216;s favorite drink (mixed with <a class="zem_slink" title="Cognac" href="http://amzn.com/B00B8BHENQ" rel="wikipedia" rel="nofollow">Cognac</a>), and the drink of choice of a great generation of artists&#8230; there must be something else&#8230; <img title="More..." alt="" src="https://i0.wp.com/makingchocolates.wordpress.com/wp-includes/js/tinymce/plugins/wordpress/img/trans.gif" /><span id="more-221"></span></p>
434. <p><div data-shortcode="caption" id="attachment_357" style="width: 160px" class="wp-caption alignleft"><a href="https://makingchocolates.wordpress.com/2012/12/31/the-most-expensive-chocolate-box/"><img aria-describedby="caption-attachment-357" loading="lazy" data-attachment-id="357" data-permalink="https://makingchocolates.wordpress.com/2011/04/05/fraise/dsc01647_2/#main" data-orig-file="https://makingchocolates.files.wordpress.com/2011/04/dsc01647_2.jpg" data-orig-size="640,619" data-comments-opened="1" data-image-meta="{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;}" data-image-title="Strawberry Absinthe Chocolate truffle" data-image-description="&lt;p&gt;Strawberry Absinthe buttercream  Chocolate truffle&lt;/p&gt;
435. " data-image-caption="<p>Strawberry Absinthe Dark Chocolate truffle</p>
436. " data-medium-file="https://makingchocolates.files.wordpress.com/2011/04/dsc01647_2.jpg?w=300" data-large-file="https://makingchocolates.files.wordpress.com/2011/04/dsc01647_2.jpg?w=640" class="size-thumbnail wp-image-357  " title="Fraise Sauvage" alt="Strawberry Absinthe Chocolate Bonbon" src="https://makingchocolates.files.wordpress.com/2011/04/dsc01647_2.jpg?w=150" width="150" height="145" srcset="https://makingchocolates.files.wordpress.com/2011/04/dsc01647_2.jpg?w=150 150w, https://makingchocolates.files.wordpress.com/2011/04/dsc01647_2.jpg?w=300 300w" sizes="(max-width: 150px) 100vw, 150px" /></a><p id="caption-attachment-357" class="wp-caption-text">Strawberry Absinthe Dark Chocolate BonBon</p></div></p>
437. <p>I did some research, to find out that century-old bottles are similar to the new one. Wormwood, yes. But then I did searches about other alcohols in the late 19th century. Turns out alcohol production was loosely regulated then, and bootleggers would do alcohol from anything, including wood, which is the cheapest ingredient, but turns deadly once distilled. I blame it on the bootleggers, not on the wormwood.</p>
438. <p><div data-shortcode="caption" id="attachment_271" style="width: 139px" class="wp-caption alignright"><a href="http://chocolatsmeurens.mybigcommerce.com/products/Fraise.html"><img aria-describedby="caption-attachment-271" loading="lazy" data-attachment-id="271" data-permalink="https://makingchocolates.wordpress.com/2011/04/27/absinthe/fraise-2/#main" data-orig-file="https://makingchocolates.files.wordpress.com/2011/04/fraise.png" data-orig-size="261,305" data-comments-opened="1" data-image-meta="{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;}" data-image-title="Fraise Sauvage" data-image-description="" data-image-caption="&lt;p&gt;Fraise Sauvage: Strawberry Absinthe Buttercream truffle in milk chocolate&lt;/p&gt;
439. " data-medium-file="https://makingchocolates.files.wordpress.com/2011/04/fraise.png?w=257" data-large-file="https://makingchocolates.files.wordpress.com/2011/04/fraise.png?w=261" class="size-thumbnail wp-image-271   " title="Fraise Sauvage" alt="Strawberry absinthe buttercream" src="https://makingchocolates.files.wordpress.com/2011/04/fraise.png?w=128" width="128" height="149" srcset="https://makingchocolates.files.wordpress.com/2011/04/fraise.png?w=128 128w, https://makingchocolates.files.wordpress.com/2011/04/fraise.png?w=256 256w" sizes="(max-width: 128px) 100vw, 128px" /></a><p id="caption-attachment-271" class="wp-caption-text">Fraise Sauvage: Strawberry Absinthe Buttercream truffle in milk chocolate</p></div></p>
440. <p>The modern absinthe is splendid. I discovered it when setting up the Raines Law Room, tried it in many cocktails (Corpse Reviver #2, Sazerac, Ragtime). I needed to put it in a chocolate, I tried many different things, until I got the <strong>Early Century</strong>:A dairy-free truffle: 2 kinds of Absinthe (<a class="zem_slink" title="Pernod Ricard" href="http://www.pernod-ricard.com/" rel="homepage" rel="nofollow">Pernod</a> for the sharpness, Vieux Pontarlier for the complexity) slightly diluted in water, a drop of Grand Marnier to soften it, and dry sugar fondant (which is basically powdered sugar that had a 2-hrs massage). In a 70% dark chocolate shell. It&#8217;s liquid and half crystallized inside, and it&#8217;s vegan.</p>
441. <p><div data-shortcode="caption" id="attachment_361" style="width: 160px" class="wp-caption alignleft"><a href="https://makingchocolates.wordpress.com/2012/12/31/the-most-expensive-chocolate-box/"><img aria-describedby="caption-attachment-361" loading="lazy" data-attachment-id="361" data-permalink="https://makingchocolates.wordpress.com/2011/04/27/absinthe/tropez/#main" data-orig-file="https://makingchocolates.files.wordpress.com/2011/04/tropez.png" data-orig-size="472,417" data-comments-opened="1" data-image-meta="{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;}" data-image-title="Tropezienne" data-image-description="&lt;p&gt;Absinthe orange blossom buttercream in white and dark belgian chocolate shell&lt;/p&gt;
442. " data-image-caption="<p>Absinthe orange blossom buttercream in white and dark belgian chocolate shell</p>
443. " data-medium-file="https://makingchocolates.files.wordpress.com/2011/04/tropez.png?w=300" data-large-file="https://makingchocolates.files.wordpress.com/2011/04/tropez.png?w=472" class="size-thumbnail wp-image-361 " alt="Absinthe orange blossom buttercream in white and dark belgian chocolate shellAbsinthe orange blossom buttercream in white and dark belgian chocolate shell" src="https://makingchocolates.files.wordpress.com/2011/04/tropez.png?w=150" width="150" height="132" srcset="https://makingchocolates.files.wordpress.com/2011/04/tropez.png?w=150 150w, https://makingchocolates.files.wordpress.com/2011/04/tropez.png?w=300 300w" sizes="(max-width: 150px) 100vw, 150px" /></a><p id="caption-attachment-361" class="wp-caption-text">Absinthe orange blossom buttercream in white and dark belgian chocolate shell</p></div></p>
444. <p>Then, I wanted to explore more, I ended up with the <strong>Fraise Sauvage</strong>. Made with fresh organic strawberries cooked up, stirred with some absinthe Pernod, mixed in some butter and white chocolate to make a formidable buttercream. It is pre-coated in dark chocolate, dipped in milk chocolate and sprinkled with bits of organic freeze-dried strawberry. This truffle is available in the <a title="Serie Berry" href="https://makingchocolates.wordpress.com/2011/04/05/serie-berry-2/"><strong>Berry Serie</strong></a>.</p>
445. <p><div data-shortcode="caption" id="attachment_269" style="width: 147px" class="wp-caption alignright"><a href="https://www.etsy.com/shop/ChocolatsMeurens"><img aria-describedby="caption-attachment-269" loading="lazy" data-attachment-id="269" data-permalink="https://makingchocolates.wordpress.com/2011/04/27/absinthe/midi/#main" data-orig-file="https://makingchocolates.files.wordpress.com/2011/04/midi.png" data-orig-size="253,277" data-comments-opened="1" data-image-meta="{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;}" data-image-title="Le Midi" data-image-description="" data-image-caption="&lt;p&gt;White and Dark chocolate Praline with Almond Milk, absinthe and orange &lt;/p&gt;
446. " data-medium-file="https://makingchocolates.files.wordpress.com/2011/04/midi.png?w=253" data-large-file="https://makingchocolates.files.wordpress.com/2011/04/midi.png?w=253" class="size-thumbnail wp-image-269  " title="Le Midi" alt="Le Midi" src="https://makingchocolates.files.wordpress.com/2011/04/midi.png?w=137" width="137" height="150" srcset="https://makingchocolates.files.wordpress.com/2011/04/midi.png?w=137 137w, https://makingchocolates.files.wordpress.com/2011/04/midi.png 253w" sizes="(max-width: 137px) 100vw, 137px" /></a><p id="caption-attachment-269" class="wp-caption-text">White and Dark chocolate Praline with Almond Milk, absinthe and orange</p></div></p>
447. <p>Now that I had two, I needed a third kind to complete a cycle. That&#8217;s when I got special request which would be perfect: a white praline, with dark stripes, and copper glitter with absinthe and orange flower water. Reminiscent of the southern French drink <em>Mauresque</em> and the lovely pastry <em>Tropezienne</em>, I  decided to use almond milk for the ganache, and here&#8217;s the result: the <strong>Midi</strong>, which is available upon request in the 6-pieces assortment, and in the 25-pieces assortment.</p>
448. <p><div data-shortcode="caption" id="attachment_229" style="width: 298px" class="wp-caption alignleft"><a title="Raines Law Room" href="https://twitter.com/PaulMeurens" target="_blank"><img aria-describedby="caption-attachment-229" loading="lazy" data-attachment-id="229" data-permalink="https://makingchocolates.wordpress.com/2011/04/27/absinthe/wpid-fxcam_12717397497811/#main" data-orig-file="https://makingchocolates.files.wordpress.com/2011/04/wpid-fxcam_127173974978111-e1303940859185.jpg" data-orig-size="480,720" data-comments-opened="1" data-image-meta="{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;}" data-image-title="Absinthe Drip" data-image-description="" data-image-caption="&lt;p&gt;Absinthe drip at the Raines Law Room&lt;/p&gt;
449. " data-medium-file="https://makingchocolates.files.wordpress.com/2011/04/wpid-fxcam_127173974978111-e1303940859185.jpg?w=200" data-large-file="https://makingchocolates.files.wordpress.com/2011/04/wpid-fxcam_127173974978111-e1303940859185.jpg?w=480" class="size-full wp-image-229 " title="Absinthe Drip" alt="Absinthe drip" src="https://makingchocolates.files.wordpress.com/2011/04/wpid-fxcam_127173974978111-e1303940859185.jpg" width="288" height="432" srcset="https://makingchocolates.files.wordpress.com/2011/04/wpid-fxcam_127173974978111-e1303940859185.jpg?w=288&amp;h=432 288w, https://makingchocolates.files.wordpress.com/2011/04/wpid-fxcam_127173974978111-e1303940859185.jpg?w=100&amp;h=150 100w, https://makingchocolates.files.wordpress.com/2011/04/wpid-fxcam_127173974978111-e1303940859185.jpg?w=200&amp;h=300 200w, https://makingchocolates.files.wordpress.com/2011/04/wpid-fxcam_127173974978111-e1303940859185.jpg 480w" sizes="(max-width: 288px) 100vw, 288px" /></a><p id="caption-attachment-229" class="wp-caption-text">Absinthe drip at the Raines Law Room</p></div></p>
450. <h2 style="text-align:left;">Pure:</h2>
451. <p style="text-align:left;">Note about serving and drinking absinthe:<br />
452. The main recipe/solution is to dilute 1 part absinthe in 5 parts water.</p>
453. <p style="text-align:left;">Some folks add sugar. I find it not necessary. It&#8217;s like green tea: it shouldn&#8217;t be sweet.</p>
454. <p style="text-align:left;">To get a perfect serving, and a beautiful <em>louche</em>, it is important to pour the spirit slowly in the ice cold water, or the opposite. Better than using ice cubes. And don&#8217;t, ever, burn it, that would only remove some of the alcohol, and ruin the taste. If you are drinking a quality drink, respect it! There&#8217;s nothing like a pure glass of fresh absinthe on a warm afternoon.</p>
455. <p style="text-align:left;">So what’s the deal at the Raines Law Room?<br />
456. Is there a phone number? Nope. I spotted a 212 number somewhere on the internet, but it’s not us! No 646, no 917!<br />
457. How to make a reservation? You can contact me, but the Raines Law Room only accept reservations for Sundays, Mondays and Tuesdays. I am there also on Wednesdays so I could arrange something, the rest of the week, you’re on your own! Check out <a href="http://www.raineslawroom.com" target="_blank">www.raineslawroom.com</a> for complete details.<br />
458. The menu: fine spirits, champagne, cocktails, handcrafted with art by a team of dedicated bartenders, some nibbles, and your favorite chocolate truffles made weekly in exclusivity!<br />
459. A password? Between us, just tell the host you want <a class="zem_slink" title="Chocolate" href="http://en.wikipedia.org/wiki/Chocolate" rel="wikipedia">chocolates</a>, or a Gold Rush. No pressure. Raines Law Room is all about comfort. If you’re not let in, it’s just because it’s so small inside, we can only fit that many people. You may have to wait to get in, but once you’re in, you can be sure you will be served with style.<br />
460. Now I shall tell you the real trick to get in: be patient, be friendly, and if you really don’t want to wait an hour for your table, come two hours in advance. Results guaranteed! Hey, where else you gonna find a good cocktail lounge near the Flatiron or Union Square? Don’t make me say it!</p>
461. <p style="text-align:left;">Since you&#8217;re at it, why don&#8217;t you check out Raines Law Room&#8217;s reviews in <a title="Yelp reviews" href="http://www.yelp.com/biz/raines-law-room-new-york" target="_blank"><strong>yelp.com</strong></a></p>
462. <p style="text-align:left;"><a title="absinthe chocolate" href="http://chocolatsmeurens.com/frame/boxes.html">Find Absinthe Chocolate Truffles</a></p>
463. <address><em>Please drink responsibly and only if your are 21 of age or older.</em></address>
464. <h6 class="zemanta-related-title" style="font-size:1em;">Related articles</h6>
465. <ul class="zemanta-article-ul">
466. <li class="zemanta-article-ul-li"><a href="https://makingchocolates.wordpress.com/2011/04/27/absinthe/">Absinthe</a> (makingchocolates.wordpress.com)</li>
467. <li class="zemanta-article-ul-li"><a href="https://makingchocolates.wordpress.com/2011/04/05/fraise/">Fraise</a> (makingchocolates.wordpress.com)</li>
468. <li class="zemanta-article-ul-li"><a href="http://www.esquire.com/features/best-bars-in-america/best-bars-2011/new-absinthe-0611?src=rss" rel="nofollow">Absinthe: An Update</a> (esquire.com)</li>
469. <li class="zemanta-article-ul-li"><a href="https://makingchocolates.wordpress.com/2011/05/12/chocolate-party-tray/">Chocolate Party Tray</a> (makingchocolates.wordpress.com)</li>
470. <li class="zemanta-article-ul-li"><a href="https://makingchocolates.wordpress.com/2011/04/05/serie-berry-2/">Serie Berry</a> (makingchocolates.wordpress.com)</li>
471. </ul>
472. ]]></content:encoded>
474. <wfw:commentRss>https://makingchocolates.wordpress.com/2011/04/27/absinthe/feed/</wfw:commentRss>
475. <slash:comments>0</slash:comments>
479. <media:thumbnail url="https://makingchocolates.files.wordpress.com/2011/04/wpid-fxcam_127173974978111-e1303940859185.jpg" />
480. <media:content url="https://makingchocolates.files.wordpress.com/2011/04/wpid-fxcam_127173974978111-e1303940859185.jpg" medium="image">
481. <media:title type="html">Absinthe Drip</media:title>
482. </media:content>
483.  
484. <media:content url="https://1.gravatar.com/avatar/75280e5811cc717a970ca4e827fb633f270826e65ea1315bb0c6878137c1d744?s=96&#38;d=identicon&#38;r=G" medium="image">
485. <media:title type="html">chocolatsmeurens</media:title>
486. </media:content>
487.  
488. <media:content url="https://makingchocolates.files.wordpress.com/2011/04/redbull.png" medium="image">
489. <media:title type="html">Red Bull Absinthe Cayenne Pepper chocolate bonbon</media:title>
490. </media:content>
491.  
492. <media:content url="http://chocolatsmeurens.com/mobile/images/gallery/absinthe.png" medium="image">
493. <media:title type="html">Early Century</media:title>
494. </media:content>
495.  
496. <media:content url="https://makingchocolates.wordpress.com/wp-includes/js/tinymce/plugins/wordpress/img/trans.gif" medium="image">
497. <media:title type="html">More...</media:title>
498. </media:content>
499.  
500. <media:content url="https://makingchocolates.files.wordpress.com/2011/04/dsc01647_2.jpg?w=150" medium="image">
501. <media:title type="html">Fraise Sauvage</media:title>
502. </media:content>
503.  
504. <media:content url="https://makingchocolates.files.wordpress.com/2011/04/fraise.png?w=128" medium="image">
505. <media:title type="html">Fraise Sauvage</media:title>
506. </media:content>
507.  
508. <media:content url="https://makingchocolates.files.wordpress.com/2011/04/tropez.png?w=150" medium="image">
509. <media:title type="html">Absinthe orange blossom buttercream in white and dark belgian chocolate shellAbsinthe orange blossom buttercream in white and dark belgian chocolate shell</media:title>
510. </media:content>
511.  
512. <media:content url="https://makingchocolates.files.wordpress.com/2011/04/midi.png?w=137" medium="image">
513. <media:title type="html">Le Midi</media:title>
514. </media:content>
515.  
516. <media:content url="https://makingchocolates.files.wordpress.com/2011/04/wpid-fxcam_127173974978111-e1303940859185.jpg" medium="image">
517. <media:title type="html">Absinthe Drip</media:title>
518. </media:content>
519. </item>
520. <item>
521. <title>Tempering chocolate</title>
522. <link>https://makingchocolates.wordpress.com/2011/04/22/tempering-chocolate/</link>
523. <comments>https://makingchocolates.wordpress.com/2011/04/22/tempering-chocolate/#respond</comments>
525. <dc:creator><![CDATA[chocolatsmeurens]]></dc:creator>
526. <pubDate>Fri, 22 Apr 2011 15:32:04 +0000</pubDate>
527. <category><![CDATA[Techniques]]></category>
528. <guid isPermaLink="false">http://makingchocolates.wordpress.com/?p=98</guid>
529.  
530. <description><![CDATA[Tempering chocolate is a skill, a science or an art depending on how you approach it. It is the key to a perfect finish. It can&#8217;t be rushed, or delayed, or approximated. Tempering sets its own pace, but chocolate is delicious at every step of the way, and that&#8217;s what makes chocolate making such a [&#8230;]]]></description>
531. <content:encoded><![CDATA[
532. <p><strong>Tempering chocolate</strong> is a skill, a science or an art depending on how you approach it. It is the key to a perfect finish. It can&#8217;t be rushed, or delayed, or approximated. Tempering sets its own pace, but chocolate is delicious at every step of the way, and that&#8217;s what makes chocolate making such a beautiful activity.</p>
533.  
534.  
535.  
536. <p style="text-align:center;">Now on <a href="https://www.amazon.com/dp/B075RFQNJX">Amazon</a></p>
537.  
538.  
539.  
540. <span id="more-98"></span>
541.  
542.  
543.  
544. <p>Tempering chocolate means pre-cristallizing it. It means the chocolate is in a liquid state, but is ready to set when the inner elements of the chocolate, the cacao, the cacao butter and the sugar are all perfectly aligned, and so when setting they will form a uniform texture. If not correctly pre-cristallized, the chocolate will set slowly, and form grey-ish or red-ish streaks, will have a poor snap, a grainy texture, and will taste bland.</p>
545.  
546.  
547.  
548. <p>The basic principle to temper chocolate is simple, the method are plentiful, and the margin of error extremely narrow.</p>
549.  
550.  
551.  
552. <p><span style="text-decoration:underline;">Basic Principle</span>:</p>
553.  
554.  
555.  
556. <p>To be tempered, chocolate which has melted must be cooled off to be firm, yet still liquid so it can be poured. Chocolate tempering depends on three factors: temperature (see below), agitation(constant), time (depends on temperature and volume).</p>
557.  
558.  
559.  
560. <p>For dark chocolate, stirring constantly:</p>
561.  
562.  
563.  
564. <ol><li>Melt chocolate to max 140˚</li><li>Cool it off to 80˚(79 for White and Milk)</li><li>Bring it back up to 88˚(81 for White, 84 for Milk)</li></ol>
565.  
566.  
567.  
568. <p><span style="text-decoration:underline;">Tools:</span></p>
569.  
570.  
571.  
572. <p><strong>Spatula</strong>: extremely important. Don&#8217;t use wood as it keep moisture. CHOCOLATE IS NOT COMPATIBLE WITH WATER, and even a drop on the spatula will ruin the chocolate. I like <a href="http://shop.ebay.com/i.html?_nkw=silicone+spatula&amp;_frs=1&amp;_trksid=p3286.c0.m359" target="_blank"><strong>silicone spatulas</strong></a> made in one piece, so there isn&#8217;t any cavities where water, or bacteria can hide.</p>
573.  
574.  
575.  
576. <p><strong>Heater</strong>:</p>
577.  
578.  
579.  
580. <p><strong>Double-boiler</strong>: the most economical way, but I saw lots of people burning chocolate that way. Even though it doesn&#8217;t looks like. Chocolate burns at 155˚. It doesn&#8217;t do flame or blackens, but you can smell it, and it won&#8217;t just look too pretty when set. If chocolate burns, set it aside and keep it for a cake or baked dessert, and start over. So DON&#8217;T KEEP THE FLAME ON! Just bring the water to a boil, then turn the stove off, and then let the steam heat up the chocolate. Be very careful that the steam should stay away from the bowl, you&#8217;ll need towels. This way is useful to do a batch of chocolate, but since the temperature of the water will slowly decrease, it isn&#8217;t practical to keep the chocolate at temperature. for that you need an electric melter.</p>
581.  
582.  
583.  
584. <p><strong>Electric melter</strong>: Costly if you want to do more than a couple of pounds. I built my own melter (I&#8217;ll show you pictures one day). I use a wooden box, filled with Christmas lights with a dimmer, topped with a lasagna pan. Total cost $50 (the dimmer was $35) and it worked great, but a lasagna pan isn&#8217;t deep enough to be really comfortable. I got since different pro melters, but one I can recommend, if you want to do chocolate at home, is a small, double electric melter that do wonders for small quantities. You can find it on <a href="http://shop.ebay.com/i.html?_nkw=chocolate+melter&amp;_sacat=0&amp;_odkw=chocolate+melting+pot&amp;_osacat=0&amp;_trksid=p3286.c0.m270.l1313" target="_blank"><strong>eBay</strong></a>.</p>
585.  
586.  
587.  
588. <p><strong>Thermometer</strong>: Essential element. My favorite kind is an <a href="http://shop.ebay.com/i.html?_nkw=infrared+thermometer&amp;_sacat=0&amp;_odkw=infrared+thermometer&amp;_osacat=0&amp;_trksid=p3286.c0.m270.l1313" target="_blank"><strong>infrared thermometer</strong></a> because it&#8217;s instant, it&#8217;s clean, and it&#8217;s useful to when doing multiple tasks to keep track of the temperature of different elements.</p>
589.  
590.  
591.  
592. <p><span style="text-decoration:underline;">Methods</span>:</p>
593.  
594.  
595.  
596. <p>One&nbsp; way is to melt the whole thing, then cool it off, the melt it again.</p>
597.  
598.  
599.  
600. <p>Another way is, as long as the chocolate was perfectly tempered to start with, to melt half of the chocolate, then let it cool off while melting the rest of the chocolate. That way is the fastest, but if there&#8217;s too much or not enough unmelted chocolate in the mix it won&#8217;t work properly and takes twice as long.</p>
601.  
602.  
603.  
604. <figure class="wp-block-image size-large"><a href="https://www.amazon.com/dp/B075RFQNJX"><img loading="lazy" width="640" height="640" data-attachment-id="403" data-permalink="https://makingchocolates.wordpress.com/6darksq/" data-orig-file="https://makingchocolates.files.wordpress.com/2013/12/6darksq.jpg" data-orig-size="640,640" data-comments-opened="1" data-image-meta="{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;}" data-image-title="6DarkSq" data-image-description="" data-image-caption="" data-medium-file="https://makingchocolates.files.wordpress.com/2013/12/6darksq.jpg?w=300" data-large-file="https://makingchocolates.files.wordpress.com/2013/12/6darksq.jpg?w=640" src="https://makingchocolates.files.wordpress.com/2013/12/6darksq.jpg?w=640" alt="" class="wp-image-403" srcset="https://makingchocolates.files.wordpress.com/2013/12/6darksq.jpg 640w, https://makingchocolates.files.wordpress.com/2013/12/6darksq.jpg?w=150 150w, https://makingchocolates.files.wordpress.com/2013/12/6darksq.jpg?w=300 300w" sizes="(max-width: 640px) 100vw, 640px" /></a></figure>
605.  
606.  
607.  
608. <p>Useful links:</p>
609.  
610.  
611.  
612. <p><a href="http://www.amazon.com/Chocolates-Confections-Formula-Technique-Confectioner/dp/0764588443" target="_blank">Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner</a> by&nbsp; <a href="http://www.amazon.com/s/ref=ntt_athr_dp_sr_1?_encoding=UTF8&amp;sort=relevancerank&amp;search-alias=books&amp;field-author=Peter%20P.%20Greweling">Peter P. Greweling</a> and <a href="http://www.amazon.com/s/ref=ntt_athr_dp_sr_2?_encoding=UTF8&amp;sort=relevancerank&amp;search-alias=books&amp;field-author=The%20Culinary%20Institute%20of%20America">The Culinary Institute of America</a></p>
613. ]]></content:encoded>
615. <wfw:commentRss>https://makingchocolates.wordpress.com/2011/04/22/tempering-chocolate/feed/</wfw:commentRss>
616. <slash:comments>0</slash:comments>
620. <media:content url="https://1.gravatar.com/avatar/75280e5811cc717a970ca4e827fb633f270826e65ea1315bb0c6878137c1d744?s=96&#38;d=identicon&#38;r=G" medium="image">
621. <media:title type="html">chocolatsmeurens</media:title>
622. </media:content>
623.  
624. <media:content url="https://makingchocolates.files.wordpress.com/2013/12/6darksq.jpg?w=640" medium="image" />
625. </item>
626. <item>
627. <title>Pralines VS Truffles</title>
628. <link>https://makingchocolates.wordpress.com/2011/04/16/pralines-vs-truffles/</link>
629. <comments>https://makingchocolates.wordpress.com/2011/04/16/pralines-vs-truffles/#respond</comments>
631. <dc:creator><![CDATA[chocolatsmeurens]]></dc:creator>
632. <pubDate>Sat, 16 Apr 2011 14:23:58 +0000</pubDate>
633. <category><![CDATA[Truffles and Pralines]]></category>
634. <category><![CDATA[Almonds]]></category>
635. <category><![CDATA[Belgium]]></category>
636. <category><![CDATA[Bonbon]]></category>
637. <category><![CDATA[Buttercream]]></category>
638. <category><![CDATA[Chocolate]]></category>
639. <category><![CDATA[Gianduja]]></category>
640. <category><![CDATA[Hazelnuts]]></category>
641. <category><![CDATA[New Orleans]]></category>
642. <category><![CDATA[Nuts]]></category>
643. <category><![CDATA[Paris]]></category>
644. <category><![CDATA[Praline]]></category>
645. <category><![CDATA[Pralines]]></category>
646. <category><![CDATA[Praslin]]></category>
647. <category><![CDATA[Vegan]]></category>
648. <category><![CDATA[Walnuts]]></category>
649. <guid isPermaLink="false">http://makingchocolates.wordpress.com/?p=102</guid>
650.  
651. <description><![CDATA[Whether French or Belgian it can mean something different. An accent on the e can make a difference too. The invention is attributed to Mr Pralin or Praslin, in Paris in the 18th century. It didn&#8217;t contain chocolate! It is more like something that can be found also in New Orleans: a cluster of almonds [&#8230;]]]></description>
652. <content:encoded><![CDATA[
653. <div class="wp-block-image"><figure class="alignleft"><a href="https://www.amazon.com/dp/B075RFQNJX"><img src="https://i0.wp.com/chocolatsmeurens.com/mobile/images/gallery/ardbeg.png" alt="Extra-dark Ardbeg truffle" /></a><figcaption>Truffe au chocolat noir</figcaption></figure></div>
654.  
655.  
656.  
657. <p>Whether French or <a class="zem_slink" title="Belgium" href="http://maps.google.com/maps?ll=50.85,4.35&amp;spn=10.0,10.0&amp;q=50.85,4.35 (Belgium)&amp;t=h" target="_blank" rel="geolocation" rel="nofollow">Belgian</a> it can mean something different. An accent on the e can make a difference too.</p>
658.  
659.  
660.  
661. <p>The invention is attributed to Mr Pralin or <a class="zem_slink" title="Praslin" href="http://maps.google.com/maps?ll=-4.31666666667,55.7333333333&amp;spn=0.1,0.1&amp;q=-4.31666666667,55.7333333333 (Praslin)&amp;t=h" target="_blank" rel="geolocation" rel="nofollow">Praslin</a>, in <a class="zem_slink" title="Paris, Banks of the Seine" href="http://whc.unesco.org/en/list/600" target="_blank" rel="unesco" rel="nofollow">Paris</a> in the 18th century. It didn&#8217;t contain <a class="zem_slink" title="Chocolate" href="http://en.wikipedia.org/wiki/Chocolate" target="_blank" rel="wikipedia">chocolate</a>! It is more like <br>
662. something that can be found also in <a class="zem_slink" title="New Orleans" href="http://maps.google.com/maps?ll=29.9647222222,-90.0705555556&amp;spn=0.1,0.1&amp;q=29.9647222222,-90.0705555556 (New%20Orleans)&amp;t=h" target="_blank" rel="geolocation" rel="nofollow">New Orleans</a>: a cluster of almonds in <a class="zem_slink" title="Caramelization" href="http://en.wikipedia.org/wiki/Caramelization" target="_blank" rel="wikipedia">caramelized</a> sugar.</p>
663.  
664.  
665.  
666. <p>Now on <a href="https://www.amazon.com/dp/B075RFQNJX">Amazon</a></p>
667.  
668.  
669.  
670. <span id="more-102"></span>
671.  
672.  
673.  
674. <div class="wp-block-image"><figure class="alignright"><a href="https://www.amazon.com/dp/B075RFQNJX"><img loading="lazy" width="300" height="294" data-attachment-id="54" data-permalink="https://makingchocolates.wordpress.com/2011/03/27/espresso-truffle/espresso/#main" data-orig-file="https://makingchocolates.files.wordpress.com/2011/03/espresso.png" data-orig-size="303,297" data-comments-opened="1" data-image-meta="{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;}" data-image-title="Praline au chocolat noir" data-image-description="&lt;p&gt;Praline in chocolat noir&lt;/p&gt;
675. " data-image-caption="<p>Praline au chocolat noir</p>
676. " data-medium-file="https://makingchocolates.files.wordpress.com/2011/03/espresso.png?w=300" data-large-file="https://makingchocolates.files.wordpress.com/2011/03/espresso.png?w=303" src="https://makingchocolates.files.wordpress.com/2011/03/espresso.png?w=300" alt="Dark chocolate Espresso Coffee praline" class="wp-image-54" srcset="https://makingchocolates.files.wordpress.com/2011/03/espresso.png?w=300 300w, https://makingchocolates.files.wordpress.com/2011/03/espresso.png?w=150 150w, https://makingchocolates.files.wordpress.com/2011/03/espresso.png 303w" sizes="(max-width: 300px) 100vw, 300px" /></a><figcaption>Coffee Cognac Chocolate Praline</figcaption></figure></div>
677.  
678.  
679.  
680. <p>Then comes the <strong>Praliné</strong>, basically that cluster is ground to a powder, then mixed with chocolate, cream, butter, then piped into a shell of chocolate to form a <a title="Chocolats Belges" href="http://chocolatsmeurens.mybigcommerce.com/categories/PRALINES-and-Truffles/"><strong>Belgian Praline</strong></a>, which in France is called <strong><a class="zem_slink" title="Bonbon" href="http://en.wikipedia.org/wiki/Bonbon" target="_blank" rel="wikipedia">Bonbon</a></strong>. The <strong><a class="zem_slink" title="Chocolate Truffles" href="http://www.williams-sonoma.com/recipe/chocolate-truffles.html" target="_blank" rel="williamssonoma" rel="nofollow">Truffle</a></strong> or <strong>truffe</strong> is usually made with a <strong>ganache</strong> (a mix of chocolate a cream), which then is <strong>dipped</strong> in chocolate. To add to the confusion, in Belgium, a bonbon is either a cookie or a candy, <em>une chique</em>, but not something with chocolate.</p>
681.  
682.  
683.  
684. <div class="wp-block-image"><figure class="alignleft"><a href="https://makingchocolates.files.wordpress.com/2011/04/praline.png"><img loading="lazy" width="140" height="148" data-attachment-id="206" data-permalink="https://makingchocolates.wordpress.com/2011/04/16/pralines-vs-truffles/praline/#main" data-orig-file="https://makingchocolates.files.wordpress.com/2011/04/praline.png" data-orig-size="234,249" data-comments-opened="1" data-image-meta="{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;}" data-image-title="Praline" data-image-description="&lt;p&gt;Strips of white and milk chocolate on a dark chocolate shell, filled with caramelized ground nuts, hazelnuts, almonds and/or cashew and chocolate.&lt;/p&gt;
685. " data-image-caption="<p>Praline au praliné</p>
686. " data-medium-file="https://makingchocolates.files.wordpress.com/2011/04/praline.png?w=234" data-large-file="https://makingchocolates.files.wordpress.com/2011/04/praline.png?w=234" src="https://makingchocolates.files.wordpress.com/2011/04/praline.png?w=140" alt="Praline with nuts" class="wp-image-206" srcset="https://makingchocolates.files.wordpress.com/2011/04/praline.png?w=140 140w, https://makingchocolates.files.wordpress.com/2011/04/praline.png 234w" sizes="(max-width: 140px) 100vw, 140px" /></a><figcaption>Praline au praliné</figcaption></figure></div>
687.  
688.  
689.  
690. <p>Of course in English, there is officially no accent, so <a href="http://chocolatsmeurens.com"><strong>Praliné</strong> </a>is not a valid word, and ground nuts, or nut paste is often use. Also the word truffle is often used instead of praline&#8230; now <strong>Praliné</strong> is made of <strong>Pralin</strong>, a caramelized ground hazelnut. The Italian counterpart <strong><a class="zem_slink" title="Gianduja (chocolate)" rel="wikipedia" href="http://en.wikipedia.org/wiki/Gianduja_%28chocolate%29" target="_blank">Gianduja</a></strong> is made of roasted hazelnut, but not necessarily caramelized so it is usually smoother. Using almonds, hazelnuts, cashew, pecans, walnuts or even pine nuts, roasted or not, caramelized or not, so many combination can be obtained. Personally I like to use raw nuts to do savory truffles, with spices, and a pinch of salt, and roasted for sweeter tastes.</p>
691.  
692.  
693.  
694. <p>There are many ways to ground nuts. Using a high-speed food processor mixer or blender can produce a very fine nut paste, and using the good old technique of the mortar and pestle, many different textures can be put together. Adding butter and chocolate (dark or white) can produce nice buttercreams, but sometimes I just like to add some cognac, or grappa, and a little bit of water for a vegan buttercream-like treat.</p>
695.  
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698. <p>View my complete collection of <a title="Pralines and truffles" href="http://chocolatsmeurens.com/frame/boxes.html">Pralines and Truffles</a></p>
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723. <media:title type="html">Praline with nuts</media:title>
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