Dessert by …
Saturday, June 23rd, 2007again: La Maison du Chocolat. These are the last items we have though 
Interesting dessert chocolates we had tonight. The triangular one was coconut and had a very light and not too intense consistency. It was too bland for being butter and not too fatty/greasy on your tongue. It had to be coconut oil/fat ….. now, I have never worked with this, but it looks and tastes promising. I would try to intensify the flavor though, either with adding sugar (it wasn’t too sweet at all) or butter.
The second confection was delicious. A little firm maybe, containing raisins, walnuts/hazelnuts and orangeat …. tasted almost a little bit like christmas. And there was also some hazelnutty goodness in there, probably Mandel-Bitter-Nougat (like a dark almond gianduja).
Overall very satisfying - not too overwhelming considering the size. It gave me a good idea of envisioning dessert chocolates and what size they should be as well as how “filling” they should be.
Well, we didn’t just eat chocolate all day though …. tomorrow we will be at a tasting at Unwined in Alexandria, Virginia, where we introduce our Liberty Squares and Wine Pate de Fruit to the locals in Alexandria.
Melanie will be on her own tomorrow as I have an old friend of mine visit me here in Manassas. He is from a completely different metier, but masters that well and is quite successful.