Nama choco. When Valentine hell is paved with weird ideas… (via GiO)

Nama choco. That’s a ganache, a melty creamed chocolate. Today, a vegan version…

Mosaic….

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Cocoa mango heat fighter (via Gourmande in Osaka)

It's l'agar du jour., my daily jelly. Today with unsweeted cocoa, a little coffee to wake me up, a few drops of vanilla essence. Inside a sauce of mango and lemon juice, tickened with pectin, to bring sweeteness and tartness. This dessert has a magic wand…because there was a hole to hide : I should have waited before adding the mango. Ideally, I would have put half of cocoa, waited then the mango, then more chocolate to seal it.Too hot for such … Read More

via Gourmande in Osaka

Gourmande’s choco friends (via Gourmande in Osaka)

Born this morning… I made a little gang. As you see, I'm starting a paleo-diet. Yeah, I don't like commercial celebrations. I eat chocolate when I want… Well seeing all those around (see next post), I was choco-hungry. Can you guess the flavor ? I'll tell it later. They are delicious… I have 4 models in the new mold. That was hard to take only one little cheap mold… they propose so many all around. You could equip a chocolaterie with the … Read More

via Gourmande in Osaka

Mousse au chocolat vegetale (via Gourmande in Osaka)

No egg, no cream. Avocado, cocoa powder, a little honey, rakanto sugar, vanilla extract… in the mixer with water. Add water progressively, the mousse becomes lighter and fluffy. A kumquat to decorate. Cal : 244.5 F14.7g C28.2g P5.1g Fr: Ni oeuf, ni creme. 1/2 avocat et 3 grosses cuillerees de cacao non sucre, du miel, du sucre edulcorant naturel rakanto, de l'extrait de vanille. Mettre dans le mixer, ajouter de l'eau progressivement, la mousse … Read More

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Choco-coconut hari-nezumi (via Colorfood Daidokoro Gourmande in Osaka)

Hari-nezumi mochi are a style of wagashi (Japanese sweet) that exists mostly on this blog. I wonder why they are not more popular outside… Author hari-nezumi = hedgehog Lemon hedgehog Today, this is a daifuku mochi. The mochi around is made from mochiko, cooked in microwave. Inside, it is anko (azuki bean paste) with cocoa and a little instant coffee. Around coconut shreds. Making anko (tsubuan and koshian) from the beans. Easy recipe. choco-ch … Read More

via Colorfood Daidokoro Gourmande in Osaka

After-Eight daifuku mochi (via Colorfood Daidokoro Gourmande in Osaka)

A daifuku mochi filled with chocolate flavored an and hold by mint flavored mochi. Don't look for this flavor in Daimaru, they don't have a "Gourmande in Osaka Wagashi" stall there. Not yet… That's invention. And a good one, believe me. They didn't live long… schlurp ! Over. I wanted more, but I had no more mint ! choco-chip matcha-an daifuku The leaves are lemon balm, as I said, I used up all the mint in the recipe. I pasted fresh mint leave … Read More

via Colorfood Daidokoro Gourmande in Osaka