A Chocolate Tour of New York

How many times have you dreamed of eating and drinking your weigh in chocolate? Just think of chocolate as that sweet, creamy, smooth, rich, and yes, American taste. Do you like it white? Dark? Sweet? Semi-sweet? Bittersweet? Unsweetened? Milky? With caramel and tons of nuts? Melted on a velvety scoop of ice cream? On your favorite crunchy pretzels? If your mouth is watering by now, you should take my Chocolate Tour of New York.

Wednesday, May 03, 2006

La crème de la crème


Today we’ll play a quick trivia game. Just one question. The winner takes it all :-) Ready? Go!

Q: It was first attested in France, in Massialot’s cookbook, at the end of the seventeen century. In the early eighteen century, Trinity College (Cambridge, UK) claims the invention of this revolutionary dessert.
Hint: It’s been called burnt cream, caramel cream, and crema catalana. What is the name of the finest delicacy?

A: Oeuf corse (like a friend of mine would say), it's crème brûlée.

I don’t know about you or the police, but I love crème brûlée, regardless of the heritage. The traditional recipe is made with just three basic ingredients: eggs, sugar, and heavy cream, topped with a fine crust of caramelized sugar. If you combine all that with chocolate, you’ve got one of the most exquisite desserts (of all times!). OK so you think I’m using big words? Then you have to experience it yourself. The downtown address is: 6th Avenue and 9th Street. Of course, you can find it at all Citarella
locations in the city. Get in, take a sharp right, and another right. There you are, in front of the desserts counter. Don’t even bother to decipher the products’ names, it would be a waist of time, believe me. Just ask the person behind the counter for the chocolate crème brûlée cake. It comes in three sizes. I started with the small one, thinking that the mushy inside will not be quite what I care for. When I got home, I had to fight with my mom over it; it’s one of those things that you just can’t share with anyone. The melt-in-your-mouth texture, combined with the rich, chocolaty taste, and the crunchy topping, make this cake more than a scrumptious dessert. It’s an indisputable winner.

~Piment et Chocolat

3 Comments:

At 9:48 AM, Blogger Max and Cha said...

Very cool blog, all the best...

Charlotte,
Paris France

http://maxandcha.blogspot.com/

 
At 2:23 PM, Anonymous New York Minute said...

who would have thought something this tasty would have come out of a stuffy old 18th century british college, but then again so did alice in wonderland and lord of the rings

 
At 2:45 PM, Anonymous chocolate strawberries said...

Here's how to make delicious chocolate covered strawberries. First of all ensure that the strawberries you are intending to use are dry, then allow them to be room temperature warm prior to making them. After the strawberries have been covered in chocolate, put them in your refrigerator to cool, but do not store them in the fridge. Consume within 1-2 days.

 

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