https://forums.thechocolatelife.com/cioccolatomylove Wed, 13 May 2026 11:24:35 -0600 https://forums.thechocolatelife.com/cioccolatomylove/blog/280/sweet-belgium https://forums.thechocolatelife.com/cioccolatomylove/blog/280 Have fun!http://cioccolatomylove.blogspot.com/]]> Sun, 23 Jan 2011 15:18:26 -0700 https://forums.thechocolatelife.com/cioccolatomylove/blog/277/memories-of-gluttony-world https://forums.thechocolatelife.com/cioccolatomylove/blog/277 Sun, 16 Jan 2011 14:42:31 -0700 https://forums.thechocolatelife.com/cioccolatomylove/blog/271/a-souvenir-from-paris-michel-cluizels-chocolate https://forums.thechocolatelife.com/cioccolatomylove/blog/271
Large glass beakers filled with truffles and bon bon featured in the window shop without stealing the show at the fantastic chocolate fountain, which enchants at a glance. For a moment it seems impossible to be in a modern and busy city, you breathe the scent of cocoa, and even if its only a few days away from Christmas ... it seems as its already arrived. If you have the opportunity to visit Paris, a peek at this amazing temple of chocolate ... it's almost a must.

Present throughout the territory of France, Michel Cluizel has opened a boutique in New Yorks 5th Avenue at number 584.]]> Sat, 01 Jan 2011 05:49:26 -0700 https://forums.thechocolatelife.com/cioccolatomylove/blog/267/cristinas-tenerina https://forums.thechocolatelife.com/cioccolatomylove/blog/267
Ingredients

10,70 oz dark chocolate5,30 oz sugar powder5 egg whites1 egg5,30 oz of butter1 tablespoon flour
Melt the chocolate in a double boiler. Meanwhile whip 5 egg whites (with the remaining yolks you can make an omelette, or if its winter a nice eggnog). In a bowl, combine the chocolate, sugar powder, butter (room temperature), egg whites, the egg and mix everything. Then add a tablespoon of flour and mix again in order to obtain a homogeneous and creamy mixture. Grease a bowl and pour the mixture inside. Bake in oven for no more than 30 minutes at a temperature of 325F /340F.
A dust of sugar powder and Cristinas Tenerina is ready. Bon appetit!

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