A Passion For Chocolat
A Passion for Chocolate

Buy This at Allposters.com






Shop igourmet.com Today!
Shop igourmet.com

WB01419_1.gif (2752 bytes)

La Belle Cuisine - More Chocolate Treats

WB01419_1.gif (2752 bytes)

   Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."


Chocolate Marquise with Variations



Valentine's Day Special: Free Pouch With Purchase of Chocolate Raspberry Holiday Box at Gevalia.com! 1/9 - 2/14
Valentine's Day Special: Free Pouch With Purchase of
Chocolate Raspberry Holiday Box at Gevalia.com! 1/9 - 2/14

"It's not that chocolates are a substitute for love. Love is a substitute
for chocolate. Chocolate is, let's face it, far more reliable than a man."

~ Miranda Ingram

Recipe of the Day Categories:

 WB01507_.gif (1247 bytes)  Recipe Home

 wb01507_.gif (1247 bytes)  Recipe index

 WB01507_.gif (1247 bytes)  Recipe Search

 WB01507_.gif (1247 bytes)  Appetizers

 WB01507_.gif (1247 bytes)  Beef

 WB01507_.gif (1247 bytes)  Beverage

 WB01507_.gif (1247 bytes)  Bread

 WB01507_.gif (1247 bytes)  Breakfast

 WB01507_.gif (1247 bytes)  Cake

 WB01507_.gif (1247 bytes)  Chocolate

 WB01507_.gif (1247 bytes)  Cookies

 WB01507_.gif (1247 bytes)  Fish

 WB01507_.gif (1247 bytes)  Fruit

 WB01507_.gif (1247 bytes)  Main Dish

 WB01507_.gif (1247 bytes)  Pasta

 WB01507_.gif (1247 bytes)  Pies

 WB01507_.gif (1247 bytes)  Pork

 WB01507_.gif (1247 bytes)  Poultry

 WB01507_.gif (1247 bytes)  Salad

 WB01507_.gif (1247 bytes)  Seafood

 WB01507_.gif (1247 bytes)  Side Dish

 WB01507_.gif (1247 bytes)  Soup

 WB01507_.gif (1247 bytes)  Vegetable

 WB01507_.gif (1247 bytes)  Surprise!


[Flag Campaign icon]







Dark Chocolate and More Chocolate Gifts at Chocolate.com
Do you crave Dark Chocolate? Find it at Chocolate.com









Chocolates and Confections at Home
with The Culinary
Institute of America

Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!


Our Passion for Chocolate
Our Passion for Chocolate
Art Print

Arnold, Kerstin
Buy at AllPosters.com


La Belle Cuisine


Chocolate Marquise

In the Sweet Kitchen:
The Definitive Baker's Companion

(Winner of the IACP 2001
Cookbook of the Year Award)
by Regan Daley, 2001, Random House

“More like a cross between a dense mousse, a flourless chocolate cake and
a baked pudding, this is, as my mother so eloquently put it, ‘a pure, direct,
intense and ethereal CHOCOLATE experience!’
I like to use a combination of bittersweet and semisweet chocolate for a
more complex and balanced flavour, but you can use one type alone, if
you prefer. Caster [superfine] sugar is used because it dissolves very
quickly in the mixture, leaving no doubt that the marquise will
be luxuriously smooth.”

Serves 10 to 12

9 ounces excellent-quality semisweet or
bittersweet chocolate, or a combination
of the two, chopped
3/4 cup unsalted butter, in small pieces
1/4 cup strong black coffee, or 1 heaping
tablespoon espresso powder dissolved
in 3 tablespoons boiling water
1 cup less 2 tablespoons superfine sugar,
4 large eggs, lightly beaten
1/2 teaspoon pure vanilla extract
2 tablespoons Crème de Cacao, or
liqueur of your choice

3/4 cup very cold heavy cream (36%)
2 tablespoons superfine sugar
Candied violets or rose petals, optional

1. Preheat the oven to 350 degrees F. Line a 4 1/2- x 8 1/2-inch loaf pan with
a double thickness of aluminum foil: first fold the foil to fit the pan’s width, leaving a few inches overhang on each side, then fold it to fit the length,
again leaving an overhang. The overhang will help unmould the marquise
when it comes time to serve it. Press the foil into the corners of the pan,
creating as smooth an interior as possible. Set aside.
2. In a stainless steel or glass bowl set over a pot of barely simmering water, combine the chopped chocolate, butter and coffee. Melt, stirring frequently, until the ingredients are smooth and blended. Remove the bowl from the
pot and wipe the bottom with a clean dry cloth to prevent even a drip of
moisture from settling in the chocolate. Immediately add the sugar and stir
to dissolve. Let the mixture cool slightly.
3. Add the eggs and beat with a wooden spoon until thoroughly blended.
The aim is to completely incorporate all the ingredients, but not to beat
in too much air, so use rapid horizontal strokes, as opposed to round
vertical strokes (think of blending a gravy, rather than whipping egg
whites). Beat in the vanilla and Crème de Cacao, then pour the batter
into the prepared pan.
4. Rap the filled pan on the counter 4 or 5 times to remove any air bubbles. Place the pan in a larger baking pan and add enough hot water to come
halfway up the sides of the loaf pan to create a bain marie. Carefully set
the pans in the centre of the preheated oven and bake for 1 hour and 10 minutes, or until a firm crust forms on the top. Cool the marquise on a
rack until room temperature, then chill until ready to serve, at least 4
hours, or preferably overnight. (The marquise can be made up to two
days ahead.)

5. To serve, invert the chilled marquise onto a serving platter and carefully
peel off the strips of foil. Whip the cream with the superfine sugar until
stiff peaks form, then spoon the cream into a pastry bag fitted with a star
or other decorative tip. Pipe a border around the base of the marquise,
and pipe decorative rosettes or coils down the centre of the terrine, one
each 3/4 inch or so. Place a candied violet between each rosette and serve
immediately. I find using a very thin-bladed knife dipped in hot water and wiped quickly with a dry cloth the best way to slice the marquise. Serve
slices of about 3/4 of an inch – the taste and texture are so intense, so
rich, a little can be savoured a long way!


Chocolate-Orange Marquise:
Substitute Grand Marnier or other orange-flavoured liqueur for the
Crème de Cacao and garnish with small strips of candied orange zest.

Chocolate-Coffee Marquise:
Substitute Kahlúa of other coffee-flavoured liqueur for the Crème
de Cacao and garnish with chocolate-covered espresso beans.

Chocolate-Almond Marquise:
Substitute Amaretto for the Crème de Cacao and garnish with lightly
toasted, coarsely chopped almonds and dark chocolate-covered almonds.

Chocolate-Raspberry Marquise:
Substitute Framboise or other raspberry eau-de-vie for the Crème
de Cacao and garnish with fresh raspberries.

Featured Archive Recipes:
More from 'In the Sweet Kitchen'
Black Chocolate Espresso Cake
with Bittersweet Glaze

Chocolate Voodoo Cake
Deep Chocolate Pudding (or, This
Ain’t No Instant Pudding)

Index - Chocolate Recipe Archives
Index - Miscellaneous Desserts
Daily Recipe Index
Recipe Archives Index
Recipe Search

WB01419_1.gif (2752 bytes)
WB01507_.gif (516 bytes) Home  WB01507_.gif (516 bytes) Sitemap  WB01507_.gif (516 bytes) Recipe of the Day  WB01507_.gif (516 bytes) Art Gallery  WB01507_.gif (516 bytes) Cafe  WB01507_.gif (516 bytes) Articles  WB01507_.gif (516 bytes) Cookbooks
WB01507_.gif (516 bytes) Cajun Country  WB01507_.gif (516 bytes) Features  WB01507_.gif (516 bytes) Chefs  WB01507_.gif (516 bytes) Food Quotes  WB01507_.gif (516 bytes) Gift Gallery  WB01507_.gif (516 bytes) Favorites
WB01507_.gif (516 bytes) Basics  WB01507_.gif (516 bytes) Recipe Archives  WB01507_.gif (516 bytes) Links  WB01507_.gif (516 bytes) Guestbook   WB01507_.gif (516 bytes) What's New

88 x 31 Join today in blue

Webmaster Michele W. Gerhard
Copyright © 1999-2012 Crossroads International.  All rights reserved.
Some graphics copyright www.arttoday.com.
Revised: January 16, 2012.