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Exclusive Belgian Chocolates Recipe

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01 / Original postExclusive Belgian Chocolates RecipeEmail address hidden · 7 Apr 2006 02 / This pagePosts 1–8Page 1 of 1 · chronological order 03 / Latest replyPost #8Boron Elgar · 10 Apr 2006

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General fitness, health and nutrition
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7 April 2006
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10 April 2006
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  1. Original post
    Email address hidden
    Archived post
    #1

    Recipe's Origin : by Hans Burie: a Belgian Chocolate seller.
    See step by step pictures at http://belgianchocolates.blogspot.com

    Ingredients: Belgian Chocolates a la Burie

    8 3/4 ounce (250 g) pure chocolate
    8 3/4 ounce (250 g) white chocolate
    1 3/4 fluid ounce (5 cl) Grand Marnier
    4 1/4 fluid ounce (125 ml) fresh cream
    1 3/4 ounce (50 g) raisins
    1 3/4 ounce (50 g) cocoa butter
    3 1/2 ounce (100 g) milk chocolate

    Preparation time: Belgian Chocolates a la Burie

    3 days to soak the raisins
    1 hour for cooling the Chocolates a la Burie

    Preparation : Belgian Chocolates a la Burie

    1. Soak the raisins in Grand Marnier for three days. Fold a bit of
    aluminum foil around a stick.
    2. Melt the pure chocolate. Gently dip the sticks in the chocolate to
    form a little container. Put them on fat free paper.
    3. Make the other chocolate containers and save some pure chocolate.
    4. Cook the cream and melt the white chocolate. Mix the cream and
    chocolate and add Grand Marnier after cooling.
    5. Remove the aluminum from the chocolate and put a few raisins in each
    of them.
    6. The white filling -the experts call it 'ganache'- goes in.
    7. Melt the milk chocolate and mix with the cocoa powder. Put this
    mixture over the white ganache.
    8. Decorate your Belgian chocolates with the remainder of the pure
    chocolate

    Enjoy,
    Stef
    http://belgianchocolates.blogspot.com

    Report
  2. Lefty
    Archived post
    #2

    <[email hidden]> wrote in message
    news:[email hidden]...

    Quoted message said:

    Recipe's Origin : by Hans Burie: a Belgian Chocolate seller.
    See step by step pictures at http://belgianchocolates.blogspot.com

    Ingredients: Belgian Chocolates a la Burie

    8 3/4 ounce (250 g) pure chocolate
    8 3/4 ounce (250 g) white chocolate
    1 3/4 fluid ounce (5 cl) Grand Marnier
    4 1/4 fluid ounce (125 ml) fresh cream
    1 3/4 ounce (50 g) raisins
    1 3/4 ounce (50 g) cocoa butter
    3 1/2 ounce (100 g) milk chocolate

    Preparation time: Belgian Chocolates a la Burie

    3 days to soak the raisins
    1 hour for cooling the Chocolates a la Burie

    Preparation : Belgian Chocolates a la Burie

    1. Soak the raisins in Grand Marnier for three days. Fold a bit of
    aluminum foil around a stick.
    2. Melt the pure chocolate. Gently dip the sticks in the chocolate to
    form a little container. Put them on fat free paper.
    3. Make the other chocolate containers and save some pure chocolate.
    4. Cook the cream and melt the white chocolate. Mix the cream and
    chocolate and add Grand Marnier after cooling.
    5. Remove the aluminum from the chocolate and put a few raisins in each
    of them.
    6. The white filling -the experts call it 'ganache'- goes in.
    7. Melt the milk chocolate and mix with the cocoa powder. Put this
    mixture over the white ganache.
    8. Decorate your Belgian chocolates with the remainder of the pure
    chocolate

    Enjoy,
    Stef
    http://belgianchocolates.blogspot.com

    This looks deliscious. I'm curious --what makes it "exclusive"? Is it your
    own creation?
    --
    Lefty

    Life is for learning
    The worst I ever had was wonderful

    Quoted message said:
    Report
  3. Dee Randall
    Archived post
    #3

    "Lefty" <[email hidden]> wrote in message
    news:[email hidden]...

    Quoted message said:


    <[email hidden]> wrote in message
    news:[email hidden]...

    Quoted message said:

    Recipe's Origin : by Hans Burie: a Belgian Chocolate seller.
    See step by step pictures at http://belgianchocolates.blogspot.com

    Ingredients: Belgian Chocolates a la Burie

    8 3/4 ounce (250 g) pure chocolate
    8 3/4 ounce (250 g) white chocolate
    1 3/4 fluid ounce (5 cl) Grand Marnier
    4 1/4 fluid ounce (125 ml) fresh cream
    1 3/4 ounce (50 g) raisins
    1 3/4 ounce (50 g) cocoa butter
    3 1/2 ounce (100 g) milk chocolate

    Preparation time: Belgian Chocolates a la Burie

    3 days to soak the raisins
    1 hour for cooling the Chocolates a la Burie

    Preparation : Belgian Chocolates a la Burie

    1. Soak the raisins in Grand Marnier for three days. Fold a bit of
    aluminum foil around a stick.
    2. Melt the pure chocolate. Gently dip the sticks in the chocolate to
    form a little container. Put them on fat free paper.
    3. Make the other chocolate containers and save some pure chocolate.
    4. Cook the cream and melt the white chocolate. Mix the cream and
    chocolate and add Grand Marnier after cooling.
    5. Remove the aluminum from the chocolate and put a few raisins in each
    of them.
    6. The white filling -the experts call it 'ganache'- goes in.
    7. Melt the milk chocolate and mix with the cocoa powder. Put this
    mixture over the white ganache.
    8. Decorate your Belgian chocolates with the remainder of the pure
    chocolate

    Enjoy,
    Stef
    http://belgianchocolates.blogspot.com

    This looks deliscious. I'm curious --what makes it "exclusive"? Is it your
    own creation?
    --
    Lefty

    Raisins???
    Dee Dee

    Report
  4. Lefty
    Archived post
    #4

    "Dee Randall" <[email hidden]> wrote in message
    news:[email hidden]...

    Quoted message said:


    "Lefty" <[email hidden]> wrote in message
    news:[email hidden]...

    Quoted message said:


    <[email hidden]> wrote in message
    news:[email hidden]...

    Quoted message said:

    Recipe's Origin : by Hans Burie: a Belgian Chocolate seller.
    See step by step pictures at http://belgianchocolates.blogspot.com

    Ingredients: Belgian Chocolates a la Burie

    8 3/4 ounce (250 g) pure chocolate
    8 3/4 ounce (250 g) white chocolate
    1 3/4 fluid ounce (5 cl) Grand Marnier
    4 1/4 fluid ounce (125 ml) fresh cream
    1 3/4 ounce (50 g) raisins
    1 3/4 ounce (50 g) cocoa butter
    3 1/2 ounce (100 g) milk chocolate

    Preparation time: Belgian Chocolates a la Burie

    3 days to soak the raisins
    1 hour for cooling the Chocolates a la Burie

    Preparation : Belgian Chocolates a la Burie

    1. Soak the raisins in Grand Marnier for three days. Fold a bit of
    aluminum foil around a stick.
    2. Melt the pure chocolate. Gently dip the sticks in the chocolate to
    form a little container. Put them on fat free paper.
    3. Make the other chocolate containers and save some pure chocolate.
    4. Cook the cream and melt the white chocolate. Mix the cream and
    chocolate and add Grand Marnier after cooling.
    5. Remove the aluminum from the chocolate and put a few raisins in each
    of them.
    6. The white filling -the experts call it 'ganache'- goes in.
    7. Melt the milk chocolate and mix with the cocoa powder. Put this
    mixture over the white ganache.
    8. Decorate your Belgian chocolates with the remainder of the pure
    chocolate

    Enjoy,
    Stef
    http://belgianchocolates.blogspot.com

    This looks deliscious. I'm curious --what makes it "exclusive"? Is it


    your

    Quoted message said:
    Quoted message said:

    own creation?
    --
    Lefty

    Raisins???
    Dee Dee

    Sure, haven't you ever had a Chunky candy bar? This is a deluxe model that's
    all :-)
    --
    Lefty

    Life is for learning
    The worst I ever had was wonderful

    Quoted message said:


    Report
  5. Dee Randall
    Archived post
    #5

    "Lefty" <[email hidden]> wrote in message
    news:[email hidden]...

    Quoted message said:


    "Dee Randall" <[email hidden]> wrote in message
    news:[email hidden]...

    Quoted message said:


    "Lefty" <[email hidden]> wrote in message
    news:[email hidden]...

    Quoted message said:


    <[email hidden]> wrote in message
    news:[email hidden]...
    > Recipe's Origin : by Hans Burie: a Belgian Chocolate seller.
    > See step by step pictures at http://belgianchocolates.blogspot.com
    >
    > Ingredients: Belgian Chocolates a la Burie
    >
    > 8 3/4 ounce (250 g) pure chocolate
    > 8 3/4 ounce (250 g) white chocolate
    > 1 3/4 fluid ounce (5 cl) Grand Marnier
    > 4 1/4 fluid ounce (125 ml) fresh cream
    > 1 3/4 ounce (50 g) raisins
    > 1 3/4 ounce (50 g) cocoa butter
    > 3 1/2 ounce (100 g) milk chocolate
    >
    > Preparation time: Belgian Chocolates a la Burie
    >
    > 3 days to soak the raisins
    > 1 hour for cooling the Chocolates a la Burie
    >
    > Preparation : Belgian Chocolates a la Burie
    >
    > 1. Soak the raisins in Grand Marnier for three days. Fold a bit of
    > aluminum foil around a stick.
    > 2. Melt the pure chocolate. Gently dip the sticks in the chocolate to
    > form a little container. Put them on fat free paper.
    > 3. Make the other chocolate containers and save some pure chocolate.
    > 4. Cook the cream and melt the white chocolate. Mix the cream and
    > chocolate and add Grand Marnier after cooling.
    > 5. Remove the aluminum from the chocolate and put a few raisins in
    > each
    > of them.
    > 6. The white filling -the experts call it 'ganache'- goes in.
    > 7. Melt the milk chocolate and mix with the cocoa powder. Put this
    > mixture over the white ganache.
    > 8. Decorate your Belgian chocolates with the remainder of the pure
    > chocolate
    >
    > Enjoy,
    > Stef
    > http://belgianchocolates.blogspot.com

    This looks deliscious. I'm curious --what makes it "exclusive"? Is it


    your

    Quoted message said:
    Quoted message said:

    own creation?
    --
    Lefty

    Raisins???
    Dee Dee

    Sure, haven't you ever had a Chunky candy bar? This is a deluxe model
    that's
    all :-)
    --
    Lefty

    Life is for learning

    I haven't larnt Chunky yet.
    Dee Dee

    Report
  6. Lefty
    Archived post
    #6


    Quoted message said:
    Quoted message said:


    Sure, haven't you ever had a Chunky candy bar? This is a deluxe model
    that's
    all :-)
    --
    Lefty

    Life is for learning

    I haven't larnt Chunky yet.
    Dee Dee

    I haven't seen them for awhile. They were square and thick instead of the
    usual flat recangle bar
    --
    Lefty

    Life is for learning
    The worst I ever had was wonderful. Chocolate, nuts , and raisins. If you
    ever see one, try it.

    Quoted message said:


    Report
  7. Damsel in dis Dress
    Archived post
    #7
    Lefty said:
    Quoted message said:
    Quoted message said:

    Sure, haven't you ever had a Chunky candy bar? This is a deluxe model
    that's
    all :-)
    --
    Lefty

    Life is for learning

    I haven't larnt Chunky yet.
    Dee Dee

    I haven't seen them for awhile. They were square and thick instead of the
    usual flat recangle bar

    Chocolate with chopped nuts and raisins. I used to love them, but now
    I find them gackingly sweet.

    Carol
    --

    Some people are like Slinkies... they don't really have a purpose but
    they bring a smile to your face when you push them down the stairs.

    Stolen from "traid" on the IRC

    Report
  8. Boron Elgar
    Archived post
    #8
    Damsel in dis Dress said:
    Lefty said:
    Quoted message said:

    > Sure, haven't you ever had a Chunky candy bar? This is a deluxe model
    > that's
    > all :-)
    > --
    > Lefty
    >
    > Life is for learning

    I haven't larnt Chunky yet.
    Dee Dee

    I haven't seen them for awhile. They were square and thick instead of the
    usual flat recangle bar

    Chocolate with chopped nuts and raisins. I used to love them, but now
    I find them gackingly sweet.

    Carol

    What is needed is a Chunky made with bittersweet chocolate instead of
    milk chocolate. That'd be more suited to those of a mature and
    cultured palate. US!

    Boron

    Report

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