This is the chocolate I told you yesterday ... the recipe is like my booklet. For a West Indian chocolate of 2-3 persons 550 ml of semi-skimmed milk 20g of cocoa stick 30g of chocolate powder (pure cocoa) 100ml of water 120g of sweetened condensed milk ...

Chocolate called "communion"

This is the chocolate I was talking about yesterday ... the recipe is like on my booklet.

For a West Indian chocolate of 2-3 people

550 ml of semi-skimmed milk 20g of cocoa stick 30g of chocolate powder (pure cocoa)
100ml water
120g sweetened condensed milk
½ tsp. to c. bitter almond essence (about 10 or so drops)
1 tbsp. to s. mashed cornflour (4g)
1 vanilla bean exhausted
The zest of 1/2 lime
1 stick of cinnamon 30g of almonds (optional)
Preparation of chocolat antillais
In a large saucepan, put on a very low heat (5/9 for my part) the milk in which you have infused the zest of lime, the cinnamon stick, the vanilla bean exhausted and a little grated nutmeg. MILK MUST NOT BEGIN. This brewing process lasts an average of 10-15 minutes.
In a bowl, grate the cocoa powder. Add the chocolate powder and pour over the water that you will have previously heated.
Dissolve the chocolates completely.
Pour this chocolate mixture into the flavored milk and mix together. Cook slowly about 10 minutes.
Optional step: Meanwhile, pile the almonds. Lock them in a clean cloth. To tie well. Tie a slice of almonds to the handle of the pan, soaking it in the chocolate.
Add the sweetened condensed milk and mix well to add to the chocolate. Add the drops bitter almond essence, and let it simmer for 20 minutes.
10 minutes before the end of cooking, thicken with cornstarch dissolve in a little cold water while pouring slowly while stirring to avoid lump formation.
Carefully pour the cornstarch to monitor the degree of thickening. The chocolate should be slightly unctuous.
Let it cook over low heat, turning from time to time about 10 minutes.
Sieve and serve hot.
I did not try but it is possible to do with a traditional chocolate in tablet ....

Chocolate called
Beef Cheek with Honey and Soy Sauce
Beef cheek with honey and soy sauce

For this recipe it is precise a filet mignon, I preferred a cheek of beef. For this piece of meat of choice, it is better to order from your butcher who will reserve it for you. Yes, unfortunately we do not always find one filet mignon ......

Onion confit with honey
Honey onion jam

Ingredients for a dozen tartlets (generous). 2 onions, 2 to 3 tablespoons honey, a little pepper. Simply put all the ingredients in a pan and simmer on low heat. I have an induction plate and I leave ......

Tagliatelle with clams (light ?)
Tagliatelle with clams (light

500 g fresh tagliatelle (or 250 g dry) 1 kg clams 1 carrot 2 celery sticks 3 tbsp. to s. of flat parsley leaves 1 clove of garlic 1 medium onion 20 cl of dry white wine 2 tbsp. olive oil salt and pepper mill. Peel the ......

Honey carrots
Preview

Ingredients 500g carrots 1 onion 20g butter 2CaS honey 20cl water ½CaC cumin ½CaC coriander powder Peel and cut the carrots into thin slices. Finely chop the onion. Melt the butter in a casserole or a saute pan ......