A, as an aphrodisiac … to Z as zest, passing through E, as Church. In this "Exquisite dictionary of chocolate", published by Albin Michel, Nathalie Helal proposes an erudite and encyclopedic discovery of chocolate.
The subtitle "The reference for all chocolate lovers" is not usurped. The author, culinary journalist (Amuntagui-Curnonsky Prize in 2016 of the best gastronomic journalist), collector of ancient cuisine books (more than 4500 in her library!) Proposes an approach that is both historical, enriched by numerous anecdotes, and greedy , with 40 recipes of classics that one must have in one's kitchen if one is in love with chocolate: marbled, marshmallow cubs, spread, charlotte, ganache, opera …
And of course, at the letter M, the chocolate mousse, which we learn that it was first described in 1755 in The court dinners, from the culinary author Menon. Nathalie Helal's book is from a book written by André Viard in 1822 entitled "The Inratable". Enticing! Especially since this rare book, she found it in the library of the famous chocolatier Patrick Roger … A treasure.
At the letter E, as Church, one also learns that cocoa beans appeared in 1534 in the Cistercian convent of La Piedra in Aragon. Monks would have been thefirst Spaniards to taste this "Indian nectar", vanilla flavored drink, cinnamon, orange blossom or honey …
Going back a little, at the letter B, Nathalie Helal proposes a recipe of brownies not found in the United States but on the banks of the Nile! A recipe, however, delivered by a friend expatriate quebec … to discover below. But beware of the quantities of this recipe format Far North, planned for 50 parts!
Nathalie Helal, Dictionnaire exquis du chocolat - La référence pour tous les amoureux du chocolat, Albin Michel, 256 p. 21,90 euros.
Preparation: 15 min
Cooking: between 20 and 25 min
For about 50 brownies
– 400 g dark chocolate 70%
– 360 g of sweet butter + 15 g for the mold
– 300 g chopped walnut kernels
– 500 g caster sugar
– 225 g flour
– 6 eggs
– 1 tbsp. liquid vanilla extract
– 1 tbsp. salt
Preheat the oven at 180 ° C (tea 6).
Melt the butter with the chocolate over very low heat in a large saucepan. Remove from heat and let cool a little.
In a big bowl, beat together the eggs, sugar and vanilla, then add to the chocolate mixture. Mix the salt and the flour and incorporate them with the previous mixture, as well as the nuts. The dough must be creamy.
Pour it all in a buttered mold or covered with parchment paper.
Bake for a maximum of 25 minutes. The brownie should be slightly cracked on the top, but still soft inside, with a dense paste and a little sticky. After 15 min, cut it into squares and unmould.
These brownies keep well packaged for three days.