Soupe de tomates a la gasconne, served with fresh basil and a slice of tartelette meridonale, made on biscuit-thin pate brisee and lush with the flavours of olive oil and anchovy and the rich local tomatoes, garnished with olives and roasted slowly to produce a concentration of flavours which seems almost impossible. Tiramisu: ladyfingers dipped in coffee, and layered with a egg, sugar and mascarpone cheese mixture, and dusted with cocoa. Schokoladentorte- A German multilayered chocolate cake Ĭrème caramel: a custard dish with a layer of soft caramel on top
In some cases it’s pale pink white chocolate, however in Chocolat, it’s dark chocolate. A dark chocolate chestnut ganache, dipped in white chocolate and tipped with a ‘nipple’. Venus’s nipples: also known as Italian Capezzoli di Venere. Pralines: Pralines from France are typically confections made of almonds and caramelized sugar. Galette: “The paper is hot and greasy, the dark wheat pancake crispy at the edges but thick and good in the center”
I’ve added descriptions where possible and the occasional link to recipes on other blogs. It will also help as a starting point for a French chocolatier themed party. The list from Chocolat is incredibly delectable, although heavens knows, there were so many mentions of food in the book, I’ve probably missed many. If your teeth start to ache from all the sweetness that follows, my apologies.
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